The Lambertville record. [volume] (Lambertville, N.J.) 1872-1968, 1886-10-20

tors OF the leading cannery in Dover--in
truth, in the State. They first commence
TO put up Crawford's Early or Reeves Fav.
orite peach and finish on Crawford's Late.
the Smock and the White Heath Cling
They use from twelveto fifteen hundred has
kets every day for the period Of six weeks
which constitutes the peach season, an;
over one hundred and fifty thousanj
pounds of granulated sugar for syrup pur
poses. In years time they manufactur
and use l. 500, 900 cans for fruit, meats an5
plum pudding. Their process of cannin.
and preserving peaches is essentially as fol
lows
When the wagon with its cargo of choice
peaches reaches the cannery it is unloaded
and the baskets are passed into the "peach
room, where they are placed on wooden
racks sufficiently far apart to permit the
air to circulate freely and steadily. Some
canneries receive peaches while hard,
which are, naturally, insipid; these they
peel by machinery and, being able to work
them faster without much risk of decay,
save in the expense, whilst the consumer
receives poor fruit for his money. Here.
however, each peach must be perfectly
ripe before it is received and passed into
the "peeling room y to be peeled and
stoned, which is done by hand. The
"peeling ROOM is the largest in the can
merry. Along each side and down the
centre are rows of benches, on which sit
some 100 to 200 "peelerss principally girls.
They generally work in partnership that
is, one girl will cut and stone the peach
while her partner peals il. In this man.
ner the experienced ones can put machin.
cry to shame. With one sweep of an ordi.
nary knife the peach is cut in twain;
little prod, and out flies the stone; few
whirls, and off rolls the skin, and another
peach is already under way. The "peelersn
earn from sixty cents to two dollars per
day. As the fruit is peeled two men
gather it in buckets and place it on the
elevator which carries it to the filling
room.n As fast as the fruit reaches this
room it is thoroughly cleansed by steam of
every foreign substance. 1t is then passed
to the " fillersp--twenty-f four girls, who oc.
cupy three tables, four at each corner.
The peaches come in large pans, and each
/" filler" selects with fork only the per-
feet halves which she deity places inside
the can. The imperfect halves-thoss
which ore broken or ragged-go to another
table where they are packed in gallon cans
and sold for making pies.
When each can is full il is showed along
20 another table, where it is filled with
syrup by lad who presides over the
syrup bowl with large dipper. The syrup
which accumulates on the outside of the
can is next wiped OF by young lady, and
the can is passed TO the stcappers," eight
of whom control two tables. Each can is
placed under machine which resembles o
very large fishing hook, without sharp
point. When the cans-each capper at
tends to four at once-are in their proper
positions, the caps are laid on, and these
four pongs are pressed down, holding the
caps In Their places, preventing solder from
running inside, until they are Theoretically
sealed. When certain number have been
soldered, the rack truck - is wheeled to
the table. Each rack is of iron, circular in
shape, and holds twenty-eight cans. Four
racks are placed on each truck, and the
cans are then taken to the bathing depart.
ment. The bath room is crowded with
seven sometimes more-large iron tubs,
capable of holding four TO six racks. Be-
side each tub is derrick crane, with its
tackle or pullcys. The " sling
is fastened into three sides of the rack, and
the y bathman hauls away until the cans
are Immediately over the tub, when he
gently lowers them into the boiling water,
with which the tub is partially filed. Tho
peaches are allowed TO boil from ten TO
fifteen minutes, according TO their variety.
This is, virtually, the final process, for
when the contents are sufficiently cooked,
the cans are taken TO the packing room,
where they are vanished, labeled and pack
ed in boxes ready for shipment.
Those peaches which are too small foi
canning or preserving are taken to the dry.
cry, which is generally stumbling wooden
building of one story and two large Chin
ueys, employing twenty-five to fifty hands.
The girls cut the peaches in halves and
merely stone them the skins are rarely
peeled. Small boys gather the halves to-
gether and place them, skin side down, ON
long trays with wire bottoms. These trays
are first plunged into the sulphur bins"
under which birthstone is slowly burning
which gives the peach whitish and nttrac-
live hue. The trays remain there until the
fruit is thoroughly suiphurized, when they
are withdrawn, and carried to the eyapora-
tors As quickly as the peaches are thor
oughly dried they are thrown into wooden
bins by small, tare-footed boys, aud there
they lie until packed and shipped. Dried
fruit Is by 10 means clean and every con.
sumner should Doak it long and thoroughly
before using.
Our Native and other Beauties.
The beauty Of American women is famous
the world over. Scarce traveller from
abroad but who has noted the fair faces Of
our young girls, their dainty forms and at.
tractive graces. Every now and then some
dazzling belle, some queen Of beauty, goes
abroad, and in London, in Paris, in Vienna,
In Rome, md in every capital she visits,
draws about her throng OF admiring wor
shippers and becomes the acknowledged
beauty Of the season. Fairness Of face and
form are only part of her charms. She
possesses that nameless attraction more
potent than grace and more bewitching
than beauty, which the French call chic
and we call style. The English OF German
woman puts ON Partisan made costume
and straightway It becomes stiff and
graceless garb. All the ideality Of dress
has vanished from It. An American belle
arrays herself for the first time in the latest
creation Of Worth, gives her skirts shake
and firt, turrs around before the mirror,
and walks forth in a garment whose every
undulation serves only the better to set OF
her beauty. All the mysteries Of under.
skirts, the secrets Of color, the knotting Of
ribbons and sashes, the carrying OF trains,