Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-04-01

ferior to the genuine New England
article, fresh from the oven, are very
palatable, and enormous quantities
are sent west, and, in fact, to all
parts of the world. Besides those
above mentioned are numerous fancy
goods, such as plum-puddings. sar-
dimes, shrimps, Canton ginger, salad
dressing, soups, &C., an assortment
of which is found on the shelves OF
every large grocery establishment.
The prices of canned goods naturally
fuctuate with the supply and demand,
but, all things considered, they are
comparatively low at cost. Some of
the recent quotations show the price
of peaches at 81 20 per case for two.
pound cans, each case containing two
dozen cans; tomatoes Is cents for
the same weight cans; corn, 81 Is,
while different kinds of fruit range
in price from 80 cents to So per case.
In the vicinity of Boston there are
numerous establishments devoted to
the canning OF green corn, aud, as
this process is similar to that to
which all articles of preserved food
are subjected, description of the
method will serve as an example for
the rest. The corn is planted ex-
pressly for this purpose, and when
it is in condition to can it is stripped
of its husks, after which it is thor
oughly wiped to remove the silks.
1t is then moved along to another
st of hands, who, with knives used
for this purpose, 'cut off the kernels
from the cob. This work is done
over a large wooden hopper, there
being generally four hands at work
at one machine, and the corn is al
lowed to drop through into tub.
When this is full it is taken to an
other room, where it is weighed out
in small quantities, each amount just
sufficient to fill a can, the corn being
forced into the press, which oper-
ates very rapidly. The cans are then
taken to the soldering room, where
each is carefully wiped and the top
is soldered on, q small hole being
made in the cover to allow the escape
of air. The next step is the cooking,
which is done by placing the cans in
wooden vats. filed with water and
kept az the Boiling poins by &SvS11l
heat. After being cooked while,
the cans are taken out, the air holes
are newly opened, and they are sub
ject to thorough shaking to force
out the air, which operation is most
important. After this the corn is
again cooked, the cans are sealed
air-tight, and they are ready for
market. All articles are treated in
similar manner, with the excep-
ton of preparing them for the cook
ing process, and when finished they
are practically imperishable, as they
will keep for years in any climate.
All through Massachusetts there are
extensive vegetable canning estab-
lishments, as we'll as in other parts
of New England, and within the
past few months the business has in
creased to marked extent in the
State of Maine, especially in corn.
So worldwide has become the rep
utation of American canned goods,
that there is hardly a nation on the
globe that does not use them. They
are invaluable on shipboard, and
for the supply of armies and in any
locality where there is q difficulty in
procuring provisions, yet 30 delicate
and palatable are they that no we'll.
regulated househould is without its
supply Of canned goods, while even
the royalty of Europe, Asia and At
rica are glad to partake of the con
tents OF the American tin can. The
business is still on the increase, and
the present state of the foreign and
home markets indicates that the pas
years business will exceed that o.
any of its predecessors. The foreign
shipments of canned goods from the
port of New York during one week o.
December last amounted to some
200 cases, each holding two dozer
cans, and these figures have beer
about the average of the exports fol
some time past.