The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1881-12-01
AN INDUSTRIAL PROBLEM.
WOULD EIs UT Ca MINING BEPROEfT-
ADLE IN CHARLESTON.

market was prepared by Mr.. +. L. Graveiey,
G. E., for Mr. George Rivers Walker. of
Charleston, with q view to the introduction
and development of the canning business in
the South. 1t will be found to be both yalu
able and interesting:
CHARLESTON, S. C., April 20, 1877.
GEO. RIVERS WALKER, ESQ Dear Sir: |
herewith hand you my report on the can
ming of fruits aud vegetables, compiled from
Information obtained from reliable sources
during my recent visit to Baltimore for that
purpose
found, as expected, good deal of diff
Guilty in getting information OH this subject.
as the packers do not wish any new house
to start, which would of course interfere
more or less with their trade, most Of them
dealing with Southern houses. They were.
however, very polite, and Informed nc that
they were packing nothing at this season
except oysters, rs fruit docs not como in for
about six weeks, consequently could not
sec how it was DONE
THE PROCESS
The operation Of cooki ing the fruit is called
the Process" and is us follows Tho fruit
is brought in and dipped in hot water for n
short time, in order to loosen the skins; IL il
then spread out on largo tables where tho
skins arc peeled of by women. 1t is then
put in the cans and the tops sodered on,
leaving small vent hole In the top of the
can for the escape of air and steam. The cans
arc then placed Tn tho "cmtc," (Which will
be dcscribed,) and by means of "crauo" arc
lowered 20 their place in the kettles y
where they arc allowed to remain for about
twenty minutes, when they arc taken out
and Theoretically sealed. They are then
taken to some place and put in such man
ner that tho air can circulate freely all
round them. as tho sooner they cool after
being cooked the better it is.
The cans are sometimes allowed 70 remain
i'll the kettles for only five minutes with tho
vent open, when thcy arc taken out, tho
vent soldered up, and they are returned until
the cooking is finished.
PROFIT.
From all the information l could gain on
this subject tho average profit is about 10
per cent, but OF course this varies all the
time and depends on the cost Of producing
and what tho articles will sell for and somo
houses arc losing money whilo others are
making good profit. i was told of "a man
in Delaware who cleared $1,000 on tomatoes
aione last season. have made up an esti
mate OF what 1t should cost to can tomatoes
here, and by that estimate, which to tho
best of my knowledge is correct, the profit
should be about % per cent. clear, including
in tho outlay tho cost of machinery and ali
other expenses.
MACHINERY, &C.
The machinery which is necessary is n
boiler" from which is stcam pipe leading
to coil" which Is Oh iron pipe coiIeti
round the kettle on the inside; tho steam
being turned into the coil the water in the
Kettle is thereby heated to the right tenn
perature, and is ready to receive the cans.
The kettle" is large, galvanized iron
pot about thirty inches in diameter and
three or four feet high, with suitable pipes
and COCKS for drawing off the water, which
must be changed daily. In this kettle is set
the crate" which is simply wroughtiron
basket, for the purpose of setting the cans
In while they are in tho kettle This crate
is lowered and raised by means of n crano
with windlass attached, and the kettles are
set round i'll the arc of circle with tho
crane for the centre, thus making ono crane
answer for any number Of kettles.
COST OF MACHINERY.
The cost of the machinery will vary, ac-
cordipg to the size of the boilers, tho num-
Der of kettles and crates used. Sc small
boiler, with four kettles, and a capacity of
turning out about 10000 cans per diem will
cost 81 200 or 81 800, but second hand boilers
can neatly AWAY be obtained at greatly re-
duced piices. Tho advantages of this sys-
-em are that one boiler will supply steam for
any number of kettles while it only re.
Gn!res enc man to attend to K; Oh the other
hand its disadvantages are that The boiler will
require competent engineer to take charge
of it; also, the first cost, which, in nv
opinion, is rather moro than is advisable to
lay out at first.
Ihere IS, however. mucl cheaper plan
which answers just as well, and is generally
pursued by persons who arc not going into
the business on very largo scale. This con-
sists in doing away entirely with the boiler
and coils, and, instead, placing the kettles
directly over brick furnaces built on the
spot. BY this plan, with two kettles and the
necessary crates, &C., from 5000 to 1000 cans
a day can be turned out. This will cost
with all the necessary fixtures, cxcept tho
furnaces, $3.50.
COST OF CANS
2-lb. peacl, hole, per hundred......s 05 to 8 rs
ZIP. peach hole, per hundred. 3 65 to 75
3-lb. boxes. to l',.d 2 doz. cans each I3
Solder, cut for capping. per Id. ID
These can be obtained on four months
time, on good endorsements, with interest at
the rato of per cont. per annum.
COST OF LABELS.
Labels, as per samples shown, cost from
81 to 81 25 per thousand; no reduction for less
than 10000. They can usually be furnished
in two or thrcc days after receipt of order,
two or three weeks IL any thing different
from the samples is wanted, u plato will
have to be engraved this will cost from $40
to S75 and the labels can be ready for shin
ment In about one month
The estimated cost of labels, putting them
on the cans, and putting them in tho boxes,
and mailing up tho same, is five cents per
dozen.
hn frrt 70 n1a1 D.rI.
women, or girls, who are paid We cents per
bucket, and as they hand in o bucket they
receive small piece of tin (or some other
metaO having p stamp of any kind on il
which is called q check; these checks are
presented and cashed weekly.
COST OF FRUIT.
Tomates can be obtained here at from 10
cents TO 80 cents per bushel strawberries, %
cents to 10 cents per quart peaches from SO
cents to 10 cents per crate; peas from 40 cents
to 60 cents per crate. These prices were
given to me by packers. and are the prices at
which they usually buy to can, although in
Baltimore. as here, tho fruits arc frequently
thrown overheard in order to get rid of
them.
AS far as tho selling prices are concerned,
Icould get no satisfactory information ex-
cept that they vary greatly according to the
season; If 1t is good and the crop large the
preserves arc low; If it is not good and tho
crop small prices are good. Tomatoes usually
sell Mt from so cents to 81 20 for = lb. cans,
and 81 20 to 81 75 tor 3 lb. cans per Dozen
OYSTERS.
AS regards putting up oysters, should ad.
wise that it be not attempted, rs every one
handling them in Baltimore has lost money
this year. Such being the case there, where
they have every facility for getting them
much cheaper than they could be obtained
here, 1t is my opinion that money would DO
lost on them.
From what l have seen aud heard con-
slider it useless to put up canned goods with
4, man Win ig fhnrnuahly comnatant ood