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. In 1883 it was made
illegal to can lobsters less than 9 inches in length. In 1885 the
canning season was fixed from April 1 to July 15. In 1889 the season
was fixed from May 1 to July 1, and the minimum length of lobsters to
be canned placed at 9 inches. In 1891 this act was so amended as to
make the season from April 20 to June 1. After 1880 the number of
canneries gradually declined, until in 1895 the last one suspended the
canning, of lobsters, owing to the passage of a law fixing the minimum
size at 10-1/2 inches. This law went into effect July 1, 1895. As they
could not afford to pay the high price demanded for this s