Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-10

ing to their size. The quality is the
same and all are equally fresh from the
vines. The small size. which are sold
as French peas. are more delicate and
succulent, but the larger ones have the
greatest amount OF nutriment The
small peas command the highest price.
but the demand is greatest for the
larger ohes.
A special set Of machinery Is re-
quired for each vegetable. String beans
require sepa-
Special Machinery rate m a.
for Each Vegetable. str,n9ins for
cutting into even lengths. and for
packing them in the cans after the
blanching or parboiling process. For
preparing corn there are machines
which husk the ears. remove the silk.
cut the corn from the cob and pack it
in the can. Tomatoes are first passed
under q special coring machine, which
takes out the core without breaking
the fruit. After this they are passed
under the scalder and the skin is re-
moved by another machine.
The canning industry is becoming more
and more highly organized. 1t is neces-
grow because they deteriorate when
shipped Consequently, one canning firm
may have half dozen different branches.
In one state the peas are OF superior
quality, i'm another the highest grade Of
corn may be found, while some other may
produce the finest tomatoes. The firms
controlling these three products cannot
depend upon having them shipped into
central cannery, but must have indi-
vidual establishments to handle them on
the spot
Corn dateriorates more quickly than
most other vegetables. 1t Is rushed
through canneries with the greatest
speed, being handled sometimes in ton
quantities. One Of the subjects Of re-
search in the new laboratory will be to
devise even a greater speed In the process
OF handling this staple food. SO that its
natural flavor may De even better pre-
from the time Of cutting until the closing
OF the can, the time Of the process Is
to be reduced to six or eight hours II
possible. This will call into play the
est perfection Of mechanical equipment.
The can holding the product lie an i'm
portant factor in preserving the quality
of the food.
The Cans q Most The old-fash-
toned hole and
Important Factor. cap can has
come into disfavor. In its place is
being substituted a sanitary can hav-
ing a plain top. which is crimped on with |
out the use Of solder. The objection to I
the use Of solder. on the ground that |
IL po!sons the foodstun. has not been well |
sustained. but the new can possesses !
the advantage Of being more easily filled |
because II has the entire top open.
The most recent Improvement in the |
tin can is the inside coating or lacquer |
ing can so treated Is known to the |
trade as enamel lined. Certain fruits |
and vegetables contain acids which at |
tack the tin coating. thereby causing a !
loss Of quality and flavor. besides &C.
casionally forming salts OF tin. which
NAV be unwholesome. The enamel-lined |
cans are good for berries. cherries,
plums, beets pumpkin and hominy. APP !
parently they do not add to the quail
ity OF corn, peas. beans or tomatoes.
although a complete INVESTIGATION of the
subject is not yet finished The present
lining is not yet perfect and processes for
improving the enamel will no doubt be
devised in the near future. The lacquer
is now being applied in two ways. 1t
NAV be baked into the sheet Of tin. from
which the can is made. or it may be
SPRAYED inside OF the finished can.