The Jasper weekly courier., 1877-11-16

which Is opening for them in Europe;
he great variety Of farm products whifh
he factories demand, and the near
nome market which they make Tor per-
shable fruits and vegetables, render
his industry n matter Of interest 70 al
intelligent farmers. Besides meats and
ish preserved by this method, nearly
an the more common and perishable
fruits and vegetables are canned and
made available for food during the
whole year. A canning factory Is one
Of the most useful and economical insti-
tutions that can be established In an ag-
ricultural community. The process oi
Is now so well understood,
and the work is so thoroughly done that
the goods will keep for years, and can
be sent on long sea voyages to all en-
mates and to the remotest countries:
There is hardly any limit to the demand
for these goods, so that a factory will
make good home market for nearly
all fruits and vegetables that can not be
disposed Of in the fresh condition. II
is a complete remedy for any glut IN
the local markets; for when the huck-
sters or middlemen cease to pay living
prices, the factory takes the overplus.
The packing companies are one impor-
tant factor in the solution OF the question
Of a cheap food supply for the million.
An almost inconceivable amount OF
wholesome food is gathered and mar
ksted at cheap rates that would other
wise be lost. In many WAYS this in
dustry stimulates the production OF
fruits and vegetables in districts remote
from large markets. Ii gathers up the
fragments, so that nothing Is lost.
Your readers will be interested in a
description of the canning process as
carried on BY the Dudley Packing Com
pany at their factory, established In this
place the present season. The capital
called for in factory that will use up a
thousand bushels Of tomatoes day is
about $4,000. The company began
with tomatoes. because the demand for
them is very large, and they can be
grown in quantity on short notice.
Seeds were distributed during the winter
and spring, and the farmers pledged
themselves to cultivate at least 10 acres
Of tomatoes, and the price was fixed at
80 cents bushel. IL was regarded as
an experiment, many Of the farmers
doubling whether the crop would pay at
that price. The company engaged 70
take all that they would raise. Both
parties have kept their engagements,
and not only has the factory consumed
all the tomatoes produced in this vicini-
", but large quantities have been
brought from New Jersey by steamer
and rail for packing here. The yield on
good land. well cultivated, has reached.
in some cases, 400 bushels 10 the acre,
which pays fairly for a rather bulky crop.
The company furnish crates, holding
just oushel, open at the top, and fur-
nished with projecting posts at the cor
ners, so that they can be packed one
crate on top Of another without dam
aging the fruit. The payments are in
cash on delivery Of the goods. The
first operation in the canning process i
the scalding Of the fruit to loosen the
skin. The scalding tank Il six feet long,
three feet wide and two feet deep, and
stands upon the platform, outside q
the building near the door. This tank
is filled with water. and kept near the
boiling point by steam. A sieve Of iron
wire fits into the top Of the tank. and
receives two bushels Of tomatoes for q
charge. A jet Of steam i turned int
the water. and the tomatoes remain In
il half minute, when they are raised
by the sieve, which turns on a hinge
and are dropped into two boxes at the
lower end Of the tank. Two men man
age the scalding tank, and boy dis
tributes the fruit among the peelers with
in.
Thirty-six women and girls attend 4
this department. They are arranged Al
the sides Of troughs, elevated sufficiently
for convenient handling, each workman
having a pail and box for the deposi
Of the skins and refuse; each tomato i
peeled and cleaned Of all decay an,
green around the stem. The price pait
for this work Is "a cents pail, and thu
days work is from 80 TO 40 pals to eacl
operative, according 10 her skill and ac
tivity. The pals are carried by boys I,
the steamer, which Is upon an elevate,
platform, and discharges into the hop
per for packing. The overseer Of th'
steamer carefully examines each pailful
as It'll spread out, for any neglect among
the peelers, and removes the unrip,
portion ii any is found. She also give
a check for each pailful, which the DO,
returns to the operative, and thcs'
checks are the certificates Of the amour
Of labor performed.
From the steamer the tomatoes fal
into a hopper, and then into the stufier
which is cylinder worked by treadle
The cans used here are quarts and gal
Ions. Of which large stock Is kept o.
hand in the loft above the packing
room. The cans are passed down Z
the packer by trough, which Is KEEP
constantly full. The filing is don
through 4 hole about m inch and hal
in diameter in the top of each can. Thi
hole is placed over the end of the stuf