but was also a practical tinsmith.  He had been employed in the canning of hermetically sealed goods in Scotland for ten years, and came over to Halifax in 1841, where he continued for two years in the same occupation, exporting his goods to England.  After Mr. Mitchell’s arrival at Eastport, no further difficulty was experienced in the bathing or other preparation of the lobsters, and a desirable grade of goods was put up, but they found no sale, as canned preparations were comparatively unknown in the markets of the United States.  Mr. Treat visited each of the larger cities with samples of the goods, and endeavored to establish agencies for them, but he was generally obliged to send on consignment, as few firms were willing to take the responsibility of buying on their own account.  A patent was also applied for, but the claim was not pressed and the patent was never received.

The success at Eastport led to a rapid extension of the business in other parts of the State.  The second cannery was located at Harpswell about the year 1849.  A cannery was started at Carver Harbor, Fox Islands, in 1851, and another at Southwest Harbor in 1853.  In 1857 a cannery was started at North Haven, and at Gouldsboro two were started in 1863 and 1870, respectively.  From this time the number increased rapidly for several years.  After 1880 the number operated fluctuated considerably, depending on the abundance of lobsters.  Some canneries had to suspend operations at an early stage, owing to the exhaustion of the grounds in their vicinity.  At most canneries lobsters formed only a part of the pack, sardines, clams, fish, and various vegetables and fruits being packed in their season.  Most of the canneries were built and operated by Boston and Portland firms.

At first the lobsters used for canning ranged in weight from 3 to 10 pounds.  Gradually the average weight was reduced, until at last it reached as low as 3/4 pound, or even less.  This was caused principally by the high prices paid for large lobsters for the fresh trade, with which the canneries could not compete.

As the supply of lobsters on the Maine coast began to decrease shortly before 1870, while the demand for canned lobsters increased at an enormous rate, the dealers began to establish canneries on the coasts of the British provinces.  As the decline in the supply was attributed to the canneries, a sentiment against them was gradually formed, and laws were enacted regulating the time in which they could operate and the size of the lobsters they could put up.  Prior to 1879 they were permitted to pack lobsters at any season of the year, but they usually operated only between April 1 and August 1, and again between the 10th or middle of September and the 1st of December, the length of the season depending very largely upon the weather and the abundance of lobsters.  In 1879 it was enacted that no canning of lobsters should be allowed from August 1 to April 1 following.