The Jasper weekly courier., 1877-11-16

Of the cap, which the workman turns
with one hand, while he holds the. strip
Of solder in the other. A stream ~ gas
made from naphtha is thrown from the
burner upon the soldering-iron, which
melts the solder and seals tlic can as
fast as II can be turned upon the plat
form Two cans are sealed every min
ute, when every thing l. ready. A hoy
will seal from 700 10 1000 cans in a day,
and the pay is 7c. per 100. This work
was formerly done by men at "A cost Of
~ or $s a day, consuming twice rs
much solder, and this is "A good illustra-
ton of the value Of labor-saving ma
chinery.
The cans pass Immediately from the
solder TO the cooking apparatus. The
cooking tank is six feet long, three wide,
and four deep, furnished with an clc-
vator having a capacity of ll2 gallon
cans. The sealed cans are lowered in
to the tank, and cooked by steam for
two hours. There are four of these
cooking tanks. The cans are partially
cooled after cooking, and vented by
making pin-hole TO let out any air
within, and are Immediately sealed
again. They are then removed TO the
platform outside the building, to com
plete the cooling. After this comes
thorough examination of every can, for
any defect in the soldering which adj
mis- air. The smallest hole would spoil
the contents Of the can in q few days.
Any leakage Of air Is indicated BY he
bulging Of the head Of the can. II ii is
perfectly tight, there is slight deprcs-
sion Of the head. The cleaning of the
outside Of the can and labelling, COM
pletes the work. The goods are then
boxed and sent TO two wholesale grocers
Of New York, who take all the tomatoes
manufactured by this company. They
are mostly consumed in the city and its
vicinity.
The cases are made Of half-inch pine,
with inch heads, and come in shocks
from Michigan. and are put together
here. The cost of labor and material
Is about l5 cents a case.
Besides the canned goods, catsup is
manufactured from the skins, and the
refuse that is rejected at the hopper.
The whole mass first passes through q
mill, which separates the pulp from the
skins. From the vat OF the mill the
pulp is pumped up stairs into rcser-
voir. When a sufficient quantity has
accumulated, il Is drawn from the
reservoir into the cooking tank. and
cooked three hours. II j. then drawn
of into barrels, and allowed to ferment
one week. The pulp settles at the bot
tom, free from impurities, and the
water at the top is poured of, and the
barrel filed again with the tomato pulp.
Ii is then returned TO the cooking tank,
and heated; the spices are added, and
the catsup is barreled and sent u
market, where il is bottled, labeled, and
sent to the retailers. One New York
man takes all the catsup made by this
company, al 10 cents a gallon.
Apples will follow tomatoes in due
order, and have already begun TO come
in from the neighboring farms in limi-
ted quantity. These are packed in gall
lon cans, and are designed for pies and
sauce in family use. There j. a large
demand for canned apples in the Euro
pean markets, and it is not improbable
that they will supersede the shipment OF
apples in barrels, which are greatly ex-
posed TO decay and loss, both on the
voyage and after arrival The canned
goods are safe article for shipment,
and, il necessary, can wait long time
for market and consumption, without
damage.
The large piles Of apples in the store
house. the streets about the factory
crowded with teams waiting % unload,
: the platforms filed with tomato crates,
tha hnav growd IN gida the factory and
the daily shipment ofcanned goods look
like the revival Of business in this COM
munity Ciitt, Mystic Brtsfyc, Ct.,
in Country Gentleman.