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178
machines. The salmon having been first cut into
cylindrical pieces, the pressure of a piston presses it
into the cans.
9. To each can is added, before being filled with fish, one-
quarter of an ounce of table salt.
10. From the filling machines the cans are transferred to
tables where they are thoroughly inspected, weighed,
and any deficiency supplied.
11. Endless belts convey the cans to cleansing machines,
where the exterior is subjected to a jet of hot air
under high pressure and then polished with rapidly
rotating wire brushes.
12. The tops are placed on the cans and soldered, after
which they pass over runways under numerous jets of
cold water which cools the solder.
13. The central vents of the tops, which are open until
this stage of the process, are sealed.
14. The cans are placed in open steel trays, or coolers, as
they are called, which are immersed in tanks of hot
water; air bubbles, escaping, call attention to leaking
tins, which are removed and passed on to the leakmenders
for immediate repair. The contents of a
mended can are as good as any other.
15. The trays containing the cans are then placed one
upon another on cars and run into a track into steel
retorts, where the salmon is subjected to the first
cooking. This requires about 50 minutes under
steam pressure of 6 lbs., equal to a temperature of
220° Fahrenheit.
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