St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-07-31
CANNING THINGS.

Many common operations which have
been discovered by accident, or blum
dered into, or adopted through the sug-
gestions of keen observers of facts and
circumstances. after time prove to be
founded on scientific principles, says
the Orange Judd Farmer. The present
wonderful progress in science is daily
developing something new in practical
operations, and in bringing out new
processes that greatly add to human
convenience, health, comfort and prog
reSS. For example, observation showed
that incubation with kline or smallpox
fortified the human body against the at
tack of the severer, dishguring and often
fatal smallpox. Vaccination came into
general use, and has long been prac-
ticed with the most beneficent results.
But it is only very recently that the dis
coveries in meteorological science have
shown why and how innoculation proves
effective. The discovery thus made is
being applied in other directions, and a
numerous class of the most fatal dis
eases are already successfully COM
batted in like manner, and there is good
reason to expect similar results of in
calculable value, with other human and
animal maladieS.
Earlier and Later Canning.
Only little over thirty years ago. the
writer with few others were engaged
in experimenting upon preserving GER
tain fruits by excluding air from them,
acting upon the prevailing idea that the
oxygen of the air was the great destrnc-
tive agent in nearly all processes of
decay. There was not then, so far as
We are aware. single canning" estab-
lishment in all the country. Soon after,
small operations begun in loft in New
York city, which proved sue
cook the fruits and vegetables.
and then exclude the cOrroding oxygen
of the atmosphere. Now, scores of mill
ions of dollars are invested i'll this in
dustry, and large percentage of hui
man foods are condensed and trans
ported in sealed tin cans and glass jars.
In Chicago alone 1000 to 5000 head of
cattle daily walk into tin cans. fgura-
lively speaking, to go to all parts of the
world as food for millions, The silo is
fast coming to the front In canning"
food for animals.
Bacteria and Fermentation.
It has long been known that yeasting
is the work of, or the result of living
organisms-or plants which grow and
multiply with wonderful rapidity: that
the rising of bread is caused by the
growth of tiny yeast plants which rap
idly multiply and spread through the
flour, consuming certain elements, and
thus setting at liberty others which take
the form of carbonic acid gas. which, by
its expansion in myriads of little vesi-
Giles or holes, produces the "lightneSs"
of bread.
! 1t is now known that the fermenta-
ton and decay of fruits, vegetables,
meats, etc., is caused by the work of
minute organisms or micro organisms,
called by the general name of bacteria.
Canning fruits and other materials is
thus reduced to the operation of killing
all the bacteria in the substances them
selves, on the cans and in the air pres
ent, and preventing the future entrance
of any bacteria.
Cotton for Can or Jar Covers.
Four, five and six years ago our
Housekeepers' Department contained
contributions discussing and several
recommending putting up fruits in bot
ties and jars, and simply closing the
tops by tying tightly over them thick
ness or two of Cotton wadding or bat
ting. Some found the method success
full, others partially so, and others failed
entirely. Experiments in our own
household were more than half success
full, but the failures were so many that
the process was abandoned.
Canning Process Proposed.
Taking hint from the bacteriologists'