goods, and began experiments with lobsters, salmon, and haddock.
Their capital was limited, their appliances crude, and many
discouraging difficulties were encountered. The quality of the
cans furnished them was poor, causing them often to burst while
in the bath, and the proper methods of bathing and of expelling
the air from the cans were not understood. The experiments were
continued for two years with varying success, and in secret, no
outsiders being allowed to enter their bathing room. Though fairly
successful in some of their results, they could not always depend
upon their goods keeping well.

In 1843 they secured the services of Mr. Charles Mitchell, who was
then residing at Halifax, and who was not only well acquainted
with the methods of bathing practiced in his own country, 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.