While it would be a very good thing to have the individual tin stamped with the name of the packer, yet I think anybody who understands this business, realizes that it would be impossible for the canner to stamp every tin with his name. As regards bad fish which may be found in cans and ptomaine poisoning occurring from those bad fish, it is a well-known fact that when fish are packed in a can by the packer, he immediately puts a label on the can and that gives it a more attractive appearance. No grocer or fish dealer will sell a can of lobster or salmon
unless the label still remains on the can in proper shape. The label makes the package more attractive and, consequently, the housekeeper will not buy a package of lobster or salmon unless there is on the can a label showing the name, quality and quantity of the contents and the packer's name and address. But it is quite possible, as the hon. member for St. John says, that after the can has been opened and the contents cooked they may be found to be affected. As a rule the first thing the housewife does before putting the can in a pot of hot water is to tear off the label, and if ptomaine poisoning follows the eating of the contents the housewife naturally is so excited that she does not remember which grocer she bought the can from, let alone who packed it. So it is absolutely impossible to mark these cans so that the public will know who packed the contents.