The Elk Mountain pilot., 1901-03-12


thing we eat, generally speaking. passes
through some process of preparation.
The popularity in each case depends
greatly upon the kernel of truth contained
in this witticism.
Pioneers In the canning industry passed
through many vicissitudes, hopes and
fears to final triumph by steadily and
conscientiously working to gain this con-
fidence. How well they succeeded will he
illustrated by an elaborate display at the
Pan-American exhibition in Buffalo next
summer
The process of hermeicallv sealing
fruits to preserve them for future use
was given to the world by Frenchman
Nicholas Appert. about 1910. Like many
other valuable inventions. 1t was appre-
ciated first away from home. and Appert $
process was taken up in England, where
1t was perfected and practically applied
commercially. From th,-n 1t was brought
to the United States. and started in a
small way by Mr.. Underwood in Boston
ten years later
The canning of fruits and vegetables as
a business in the United States really
dates from 1925. At that time we began
shipping consignments of pickles and pre-
served fruits in sailing vessels in charge
OF the captain u De sOld IN Soull Amer
lea, the West Indies and the Philippines.
We had some trade about that time with
India, and mention is made of selling
cranberry sauce in India at S1.5n jar.
The goods were sold by the captain TO
government stations. men-of-war in for
eign ports and wealthy residents. the cap
tain receiving one-half of the profits fo5
his share. He often invested the pro-
ceeds in sugar. tea and spices. which he
sold again upon his return to America,
thereby making a double profit
For many years our canned goods were
sold under a foreign label. even in Amer
lea. The idea of anything of that nature
worth having coming from a factory in
the United States was entirely out of tho
question. Some of our goods found their
way to the Far North with a polar ex-
petition. and proved to be a valuable ac-
quisition to the menu of the ice-impris-
oned explorers. Canned articles warded
OFF scurvy. and made a stay of months,
and even years, In such places possible
for the first time. The first overland
pilgrims to California in 1919 carried SUD-
plies in this convenient condensed form,
thereby adding to their growing popular
ity.
During the Civil war the United States
government bought canned fruits an6
vegetables for the hospitals and in n few
instances as an addition to the soldiers
rations. thereby creating n mild boom for
American canned products. Since 1863
the business In the United States has
steadily grown in home consumption and
foreign sales. The export trade devel-
oped slowly-capital was limited. sailing
vessels were slow and international cred
its unknown.
Peoule are slow to adopt any innovation
in regard to what they eat. The public
at home and abroad did not at once adopt
the products OF canning factories. Nine
ty years have come and gone since APP
pert published his process-ninety years
of continued feverish anxiety to add va
riety to the human bill of fare to the
end OF supplying food for an ever-in-
creasing population. While increased and
improved cultivation has increased the
supply the invention of Appert has con-
served 1t.
Although the process is comparatively
simple, n thorough scientific knowledge
is necessary to assure success. Though
conditions may apparently be the same
microscopically there Is often vast diff
ference. Improperly processed peas have
caused immense losses, although treated
in the same manner that proved success
ful the previous year. Whole ware
houses full OF corn have turned sour
without apparent cause. After years
of careful research and repeated expert
ments a thorough understanding OF the
underlying principles has been evolved.
and the business is conducted with q cer-
tainty in regard to results that reduces
the process to an exact science.
When fruits or vegetables are received
at the factory they are weighed. carefully
assorted and at once prepared and put in
the cans. The cans with their contents
are placed in steel tubs, the cover bolted
down and steam turned in, which steril-
lies the contents of the cans by heating
TO the proper temperature under pressure
They are then hermetically sealed, la.
beled and packed in boxes ready for ship
ment.
During the busy season this goes on
night and day. as the canning business
will admit of no stated hours of labor
Every stage of the process and every
room In the factory are characterized by
tho most scrupulous cleanliness. The
women employed have more the appear
ance OF housewives than ordinary factory
help. while many of the men are chefs.
The varieties OF goods put up BY these
processes are legion. Twenty direren,
kinds of soups and great variety Of
catsups. sauces mincemeat, corned beef
canned chicken and turkey put up in a
variety of ways: game. vegetables of all
kinds. canned fruits in varieties almost
endless; olive oil, sweet pickles. jams and
mar1nalade. maple syrup and other things
away beyond the limits of this article.
Oranges for all marmalades are import
ed direct from Seville Orange MARINA
lade is a delicacy not understood in every
market. Some customers complain of its
being bitter. y wholesale fruit dealer
once being asked If he had any bitter
oranges replied that he hoped not. both
Of which emphasize the difn>ulty of learn
Ing all the "details of the business. a great
deal of machinery is used, but 1t is only
an auxiliary help. Tho processes are kent
IL u