The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-01-18
CANNING CORN.
THE DEVELOPMENT OF AN EX-
TENSIVE INDUSTRY.
Canned Corn a Cosmopolitan Article
The Corn Canning Factor
les Of Main"-VariOus Pro
cesses In O aiming Corn.

les Of Mainc-Various Pro
oesses In O C,nnins Corn.
Canned corn writes Bridgton (Me.)
correspondent of tho New York Tribune,
is truly cosmopolitan, for it goes north,
south, east and wcst-to the four quar-
tiers of the globe. That it is available
in all climates, is illustrated by the fact
that it opens we'll in Arctic regions, as
certified by Lieutenant Greedy, while, on
the other hand, may be adduced the in
stance where it goes to missionary port
in Africa and has to be transported by
negroes on foot 1000 mics from the
point of unloading. Through the South
ern and Western States to the Rio Grande
and beyond, to San Francisco, Portland
and Astoria, Salt Lake City and other
centres OF the great South and West, al
most everywhere are seen the familiar
cases, bearing on thci: illumined label
the pleasing legend which tells that with
in may be found Names "world re-
nowled sweet corn"
For, as an offset to her long, cold
winters, her rocks and hills, and her
meteorological, typographical and eli.
matte drawbacks, Maine can boast OF
growing the best apples and sweet corn
in the world. Other States may enter
the field, but only TO be di:tanced In the
race. Some of the Western States pro-
duce quite good canned corn, but no
other State than Maine furnishes it as
nutritious, sweet and tender. For her
silicious soil and sparkling atmosphere
are peculiarly adapted to the growth OF
sugar corn, which is a dwarf variety. A
chemical analysis of corn packed IN
Maine, Maryland and Iowa as representa-
tive geographical points, showed the
following as to the food value of the
three lots: Maine corn, 45G 7-10; Iowa
corn, $50 TO, and Maryland corn, 3O3
TO. In other words, the Maine stood
thirty per cent. above the Iowa and fifty
per cent. above the Maryland in food
value; or if Maryland corn is worth
eighty cents per dozen, and Iowa dollar,
the Maine would be worth one dollar and
twenty-five cents.
Like most other kinds of mauufactur-
ing industries the process of packing
sweet corn has undergone complete
revolution within a few years by reason
of the introduction of improved ma
chincry.
Up to the year 1874 the corn was cut
from the cob by hand, j. e., with small
bent knife, with guage, with which
the manipulation rapidly pared off the
corn by downward strokes, with the
other hand steadying and turning the
ear against the inside of o long tray.
Now machine docs the work as we'll,
one man doing as much as twelve men
could by hand. The car is simply placed
in position by the left hand, while by an
immediate lever stroke with the right, it
is forced through an ingenious arrange
ment of knives, and longitudinal scrap
ers, which in an instant cut off the
kernels clean. and, what was the most
difficult obstacle to overcome, removes
all the juice without taking any OF the
hull; o feat not always accomplished by
new or careless operators by hand under
the old system. Two makes of ma
chimes are in use by the different facto-
ries. The fact that only five or six
weeks out of the year are available for
experimenting explains why it has taken
so long time to perfect the cutting and
other corn packing machinery.
Then the pressing" In other words,
to measure and fill the can with certain
amount of corn and press it in through
the small circular hole in the upper end,
preparatory to sealing. Two improved
kinds Of ma"hines have lately come into
use, each of which does its thrce.fold
work with marvellous nicely and
quickness. With the machine in use at
the Bridgtou factory an ordinary hand
can press (Which means measuring, fill
ing and pressingJ sixty cans minute,
or 3, 900 in ten hourS-more than three
times as much as can be done with the
old hand press by the quickest and stout
est man, with the aid of boy.
Next Sealing" Which means, to
place tin cap over the aperture and
solder it on with q hot revolving iron.
In this department, too, there have been
improvements, though not SO radical
as in some other branches. The can it.
self was first made by cutting out with
hand shears the round pie,e which forms
the bottom. Then they got a machine
called circular shears, and the piece OF
tin was put into it and turned round and
cut out in that way. Afterward die
was used, which cuts the tin right
through, and cuts the piece out round;
The next improvement was that, instead
of punching the bottom OF round and
putting it into another die and turning
up the edge, o machine was used which
cut the bottom out whole and turned up
the edge ut the same time. In this line,
the ev0lutions have advanced flom one
mans making 1S0 cans day-which
was considered good days work--to
the turning out of 720 cans, or four times
as many, with The aid of machinery. The
cans are four and fi,e-eighths inches
long, three and onc-half inches in diane
ter, and weigh, when filled, twenty-six
ount es.
The next process, that of boiling, like
wise dis loses the march Of improve
ment. Until within a year or two the
cans were subjected to immersion in
tanks of boiling water over four hours;
now they are boiled in wool baths
from twenty to thirty minutes, and
finished by stcaning III iron retoIts
about one hour; great saving not only
of time, but in the number of men.
Last, lacquering, labelling, boxing and
shipping. This done, and then until the
next corn season the factory is silent and
deserted save by two or three hands al-
ready ut work making cans f'r another
ye:lr, and the foreman, late General of
corn packing brigade, now suddenly be-
reft of stall and men. But this ever-ac-
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