Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1893-04-04


Asstete.
yow all over the country reports are re.
es;ysd that there il growing demand fol-
canned goods. Here 10 August. where few
years ago only the more common varieties Of
nanned vegetables could be procured, there
e,n now be found in our grocery stores all
Kinds Of eannei goods. 1t would nov be
an EASY matter to live, and to live we'll,
.imoly on these for almost everything tina,
/, s,.ible /. done up 10 cans--mests, fruit,
Vegetables, soups. and pudainss, and in
.ons instances the supply hardly keeps
psee with the demand.
This il particularly the case With canned
meats. which are a comparatively new prod
Het. The canning Of fruits on large scale
has been an extensive industry for some
years. bu. meat in bulk has been canned
enly for short time.
one New York firm three years ago
turned out 200 cans of meat a day; the
sane firm Is now delivering 5000 cans .
day, and has great difficulty in filing its
oriers.
The demand FOR canned nests is almost
boafsIless, for they are much cheaper than
fres! meats, ard better than the fresh meat
sold in many places.
TIE best canned -oIps are warranted for
sye year.. but they are generally good for
from ten ~ iii;esn years. The soup can
ming factories are generally kept as clean
A. New England kitchens. The best meal
i. selected and boiled in large copper tanks.
The result is the stock, which is the basis
turns th. stock into tomato soup; of
chopped green turtle into green turtle soup,
sni so on
There Is a vegetable department in which
the yegetablgs are washed. pared and cut by
machinery into odd little figures. such IA
star. and crescents and crosses. These are
aided to the stock just before il is taken
from the tanks. After the filed cans are
weighed and the weight is an important
matter in determining the density and keep
ing quality they are labelled vanished, and
torr'l. AMI the soup il ready TO he eaten in
A1.ka at the Cape of Good Hope, or on
tie South sea islands.
With canned fruits, the juice that accom-
panie4 the fruit il always syrup made Of
sugar and water, with as much taste OF the
ffai, az it acquires by contact with it. The
raw frui, i. poured into the boiling syrup,
and the whole il canned while still hot.
MIX is preserved for an indefinite time by
boiling with secret preparation of sugar.
Beef, either fresh or eorned, is merely
steamed boned. AMI pressed into cans.
A two-ponnd can of this meat retailed for
25 cents, is sail to contain as much nourish-
ment as 80 cents worth of fresh meat from
the butcher.
juice extracted from raw meat under heavy
pressure. This juice is boiled down in
some cases to thin liquid. and in others
to sun paste Every manufactures mas
bis own secret way of preparing it, bu, the
base Of all meat extracts is the juice from
raw meat dealers say 'hat 'he mahufae-
tufer' give a correct statement Oh the NUM-
Der OF pounds OF meat required 10 pfoahce
An ounce OF the extract Out uoes ho'
ioi'o" lhat III" 'ittie jar contains as huch
hoar'sh'hent as li'at many pounds OF oeei'
All vegetables except one are prepared
IN 'he Simplest way oy ooiiihe thoroughly
asa canning "hile DOT. Inc single e3cep-
uoh Is asparagus ~hieh Is eooked III a NIX
ture resembling dfawn Dutter.
"a" S'ocS your muse so ''ia' you nee"
"o' u'aAe "h"'ner purchase Vi ioou 'o' h'e
years ueaie' SAID 10 ne" iofk gu"
''Po''er recently ana you s"aii "a'e
every DAY Tor dinner soup nsh' an ehtree'
roast ifuH' pudding cheese ana co"ee'
ANA you can vary 'he us, almost Us n'ucn
you eouin III tue marcus VIZ oourse
people IN civilized countries DO not h'e en-
u'e'y upon canned fooa' OUT II 'aiu-
ao's ADJUNCT ana great oehent I" the
"uaseNeePer' tanned gooos are keep Ill
nearly every mousse feady Tor the prepara-
"oh OF An unexpected meai. a "hoie
minutes ont OF the cans.