The record-union., 1898-03-19

frult IN canning II, In order to destroy
these germs The way TO preserve fruit
then is either to suppress these germs or
TO cause it to be difficult for them to
grow. That is the reason why refrigera-
tor cars are used. as they deprive the
fruit of the heat that would develop the
spores or germs. If we open fruit to
the air after il is canned it allows the
germs that are floating in the air to get
to it and they develop and spoil it. The
greatest source Of decay is bruising the
fruit, which breaks down the cells. 1t
has been found necessary in some pack
ing houses 10 insist on lemons being
brought in unbruised, by requiring that
the wagons in which they are brought
should have springs and be driven on
walk. There was considerable kick
in his county over these regulations, but
the growers found that adherence to
them added ten per cent. to the value of
the crop and that it paid An olive that
has been bruised cannot be picked and
made to keep. An unbruised olive can
be made to keep for three years. II
pears or peaches are bruised, even in re-
/ frigeratOr cars, they viii not bring the
same price.
/ These So ores many of them require air,
4 bur some do not and these are the ones
/ that make trouble in liquids. That is
/ the trouble in picking olives. Minute
as some of them are they Will get
| through the skin OF the olive and are
! only headed off by changing the water
so frequently that it gives them no
chance TO grow and washes them off the
skin. Then when they are put in the
brine it acts as mild poison TO them
! II those who pickle them confined them
selves to salt it would be all right but it
1 is the aduteration of antisepticS that
makes much trouble That is the rea-
son we need a pure food law Salycilic
acid will kill the germs, but it destroys
the fruit For this reason that and SIM
/ liar antiseptics should not be used.
| Science has taught US that they are not
necessary and that fruit can be best
preserved without them.
| He invited questions from those de-
string knowledge.
f. Cannon of Courtland asked the
reason of canning fruits in cold water
and was answered that unless the water
was cold it would facilitate decay and it's
only purpose would be to preserve from
bruising. Some spores will not develop
under 80 degrees of temperature, while
those in wine do not develop under 80
degrees. In the case of canned tomatoes
they are not boiled enough or else are
not made perfectly air tight. BY the
least exposure to air some Of these
germs might get in and in making cul-
lures of germs much trouble is expert
enced on this account.
Dry rot in fruit is caused in the same
way as any other rot or mold. The same
germ that causes olives to spoil is the
same one that causes meat to spoil. The
object Of ice houses is to keep these
germs from developing. 1t comes back
to the matter of heat, moisture and
nourishment.
Mr. Booth asked as to the cause of
| the hairy appearance of fruit shipped
! long distance in refrigerator cars, and
was answered that the fault was in the
car. If through imperfect refrigeration
the spores get q start, they develop so
rapidly that within a few hours after
removal from the car they make their
appearance. Sugar is principally added
| in canning fruit, for the taste, but in
large quantities it preserves it. When
ever sugar is used alcoholic ferment Will
/ be set up sooner or later. Grapes can
| be kept for a long time by not bruisinS
them when they are picked, and thor
Ouehly excluding the air or keeping
them in an ice chest. He explained the
difference in the kinds of mildeW and
why some kinds cannot be cured and
can only be treated preYentiVely. In
/ Europe they do not wait until it ap-
pears to sulphur the plants, as they find
that the sulphur so stimulates the plant
that it pays to use it any way. Sulphur
ing the blossoms with pure sulphur does
not hurt them, but does them good. If
there is an excess Of free sulphuric acid
in the sulphur that will injure the vine,
it will probably rot the sack in which 1t
is put up. Putting the sulphur on the
ground is a Door way, as it should come
in contact with every portion of the leaf
in order to produce the best effect.
OLIVE PICKLING.
Charles E. Mack then read a paper on
olive picking, which will be found else
where.
Professor Hayne said that Mr. Mack
had given the institute a most excel
lent paper. He himself was rather a
crank on olive picking. There is mon
ey in picking olives, if it is done prop
erIy and with care for details. No
matter where published re-
ceipt for picking is obtained, the
| grower will meet with loss unless he
uses hard, common sense in the work.
If care and judgment are exercised,
there is much money to be made by it.
A gentleman to whom he sold trees
several years ago and who said he had
no time to read the voluminouS direc-
tions given him by the speaker for
four years did not make enough out
of his orchard to pay for the plowing.
! Last year he came down to careful
detail anad common sense and the re-
suit was that he sent East six car
loads of first-class picked ripe olives
that brought a fine price. Nothing
can be done without care and judg-
ment
James -Rutter spoke of the taste for
olives being an acquired one and said
if more care were taken that it would
grow and the demand for them would
spread. until they became a we'll
known article of food.
Professor Hayne said that the mark
ct for ripe picked olives is badly dis
organized and like every new market
for a product, requires organization
and advertising. Many people who
wish to purchase them do not know
where to find them. California will
ultimately supply the whole United
States. In some countries he had been
in. the whole population, which does
not get meat to eat, does as much
work on ripe picked olives and bread
as those who eat meat. The Span