The Emporia weekly news. [volume] (Emporia, Kan.) 1881-1889, 1888-04-19

ing fruits and vegetables $50 that all of
US Western people can use up our sur
plus products. I'VE are now'' he says,
Hbuying ali our canned tomatoes, corn,
beans, peas, fruits and o-her canned !
goods from Indiana, Maryland, New
York and even Maine. and if we could
put up eur products here itwould start
new industry, and be benefit for US
all. / would like to see something of
the kind here. and would be pleased to
hear from you at an early date"
Surmising that State has reason to
value highly the men who start the idea
of such industries, it requires no very
large capital to begin cannery. ANY
building will answer that is protected
from the weather, and, as of the work
is done with storage lofts are preferable
to higher ones. Plenty of water for
washing, scalding and steaming the
fruit is essential, and this may be sup
piled by large cisterns with filters at
tached, filled by the melting SHOWS or
spring rains. 1t is a wonder that with
the Western scarcity of water care is
not taken to secure all that comes.
Huge cisterns, or reservoirs in
ravines, would collect an immense
supply from melting SHOWS that other
wise run to waste,
The cooking ranges should be brick or
clay, the Kansas adobe answering
perfectly, holding heat and saving fuel
while not overheating like iron ranges.
In subsequent number sketch Will
be given of the method of cooking and
canning all sorts OF food with the great
est economy devised by Edward Atkin-
son, the high authority on political and
practical economy, who takes up for
his century the work begun by Frank
lin and Rumford in theirs. The COM
plete saving of heat, space and expense
by simpler means cannot be imagined
than by Mr.. AtkiSon'S economic cook
lug arrangement. which adapts itself
to the widest or most limited needs
and will cook the days meals for
family by common 25 cent lamp, the
food for an asylum, or do the canning
of / 900 quarts at once by the heat of
single lamp, burning less than two
quarts of oil in working day. This is
not the exaggeration of a reporter wish
| ing to report sensation. but the work
of man of science, ON thorough natural
principles, known to men OF research
| for many years. Nor are we to begin
wondering at the use and charm of
this compact cooker. When Mr.. Atkin-
son tells us that the heat from a cube
| of coal that would pass through the
rim of quarter dollar will drive a ton
| of cargo, with its part of a steamship,
two miles on the ocean. we begin to
realize that enormous waste of fuel by
present methods. A Bridget will waste
more fuelc oOking one dinner than a
| careful fireman uses to drive a manu-
| factory for the same time.
| The scope of the cannery should take
| all branches of food to keep it running
and profitable through the year. Vege-
till the last pumpkin is cut and
soldered up may give way to beef soup
and game preserving in winter The
most profitable canned goods just now
for export to the East would be meats,
not in the shape of corned beef, but
fresh, in slices and chopped fine, ready
for hash. Gail Borden, whose brand uf
canned milk is known so well, did good
service to families years age by sending
North an excellent Texas canned beef,
roast in its gravy, ready for warming
up, and minced for breakfast dishes.
The convenience of that mince beef
will never be forgotten by housekeepers
whose worst toll of cookery was taken
off their hands. 1t was too good to
Mr.. Borden died for no other
reason that could ever learn
than that his sons, having a
fortune ready made, did not care to
live South and superintend the beef
canning. There is a fortune in the
business, however, for houses in the
Central West. Fresh canned beef.
cooked by steam in the close cans,
retains a richness which few of the
home cooked meats attain, to say
nothing of their convenience fer house
hold use, in summer especially. And
the beef Strengthening West would
supply two or three more manu-
featuring industries, besides furnishing
fertilizers for the fields which raise the
vegetables. Prairie chickens would be
more acceptable canned than frozen in
> barrels in the condition the market
receives them, and Kansas poultry
|. would furnish many an Eastern lunch
table to the profit of the breeders.
Meats, of course, require tin cans,
but the acid vegetables and fruit of all
| sorts must no longer be put up in
metal if the best buyers are to be
reached.
The ill effects of fruit and tomatoes
from tin cans have forced themselves
| upon the attention even Of the careless
and the demand is for anything else
but tin cans. Tomatoes in glass cans
sell for % cents a quart in Boston gro
ceres, when the timed ones are
refused at s cents. After several at
tacks of sore mouth and internal
, disturbance invariably following the
use of tomatoes from tin cans, I decline
to have them at any price. But glass
cans Tor common vegetables are OBJ
, jectionable on several accounts. They
admit light which Injuries preserves
of all kinds, they are brittle, and do
not stand frost or handling. Paper
cans, or those of wood pulp, or thin
boxes or firkins of wood coated inside
with paraffine, are more desirable than
glass or earthen, though both the lat
ter will be used for the finest canned
goods. Butter Is sold in Eastern mar
kets in pound boxes of thin wood
very evenly coated inside with parafine,
which glaze the surface and is not re-
moved by any ordinary washing. 1t
preserves the flavor of butter admir-
ably, which not only has no woody
smell or taste, but keeps perfectly
sweet in such boxes after opening,
no matter for how long q time. For
} the many kinds of preserves which are
cooled before sealing, these paraffine
wood boxes are the best thing known.
besides being very cheap. This country
has paid s., OOO, 600 yearly duty on the
tin plates for Its cans perhaps long
enough, when the substitutes are at
hand.
Not only must the goods be put up in
safe material, but all the boilers, pans
and dippers should be non-corrosive or
not to be injured by acids. Neither
copper, brass tin, iron nor galvanized
metal should come near the business of
fruit or vegetable canning, for their
heated acids attack and dissolve metal
very fast, to the injury of flavor and
health. 1t is economy to use boilers
and pans OF the new enameled ware,
| which IS coated blue without and white
within on good sheet iron 1t is half
the weight of old enameied ware. and
does not crack or peel like it. The