The Stevens Can Filling Machine -^ cFDR TDMATDEB.^Ie^ WILLFUL CAPACITY: 21b., 31b. ■■«Pj|PS^^^sjS|««g Foot » Machine OR Gal. Cans M 10,000 to r 14,000 Cans. Full Every Time. ^H Power Machine s® ^ 20,000 to i^ 30,000 Cans NO WASTE. 'aa:^^^^^^^^^^^^^^.^r^"=-^ Per Day. MANUFACTUBED ONLY BY— — Maurice B. Avars. SALEM, N. J. resses, Dies ^ Can iaking Tools. Everything Needed in a First-class Can Sfjop MANUFACTURED BY -^AYARS' MACHINE WORKS,H- Established 1849. s^leim:, irice. It is well not to estimate lower than $25 per 1,000. The discount for cash, about 10 per cent., is an item that cannot be lost sight of. Then there are expenditures for labels, solder, cases, etc., to be considered. Prospective canners must not allow themselves to be misled into the idea so many seem to have entertained, that the money for the plant in hand little else is required. The output can- not be sold by the dozen as rapidly as the cans are filled. Money is required for the labor and supplies outside of fruits and vegeta- bles. It may be necessary to hold the canned goods several months, frequently it is decidedly profitable to do so before market- ing. For these and other reasons that will at once suggest them- selves to sensible men who desire to enter the business to make money and not to lose it, it must be urged that farmers do not go into canning unless they either have sufficient money or are in a posi- tion where they can secure whatever amount may be necessary to carry them along until the returns of the season's pack arrive. There is a fair profit in canned goods, the industry, as has been stated, is peculiarly suited to the South and the Southern farmer is wise to take advantage of the opportunity it affords him. Failures, though, no matter how caused, will tend to give the industry a black eye in this section and greatly retard its natural develop- ment. Ninety per cent, of those that have so far occurred have been due to the lack of capital — the starting of factories under the impression that once the plant was in readiness for operation it would run itself without further expenditures. The South is going to be the great canning section of the United States and that speedily, but it will not become such by the rushing into the in- dustry of men who have not intelligently considered the cost and prepared accordingly. A large capital, it is true, is not necessary, but $250 or $300 is totally inadequate, no matter what may be written otherwise. Men with such an amount will benefit them- selves and the industry in the South by placing the money in a limited home stock company where the accumulated capitals of a few would put all in a position to derive large dividends from their investments. Four or five farmers, for instance, could unite their money in this manner, select a central site for the factory, put up a cheap frame structure, buy a small plant, devote a couple of acres each to the raising of supplies, join their efforts in canning time and find the industry one that would yield them handsome cash returns. The larger the output the less the proportionate cost per can to the packer. There is ample room in the South for many of such factories as this and a career of prosperity open to all. 18 CANNING IN THH SOUTH. The farmer who has sufficient capital to buy his plant and supplies and who has the determination to overcome difficulties should seek in advance tomake arrangements with the merchants of the towns of his vicinity to handle his output. By making con- tracts with them for future delivery, he will be in a belter position to command financial assistance aud to judge as to what srales he can absolutely rely on. The home market is the one to be culti- vated by all Soutliern canners and especially by those who are working on a small scale and a limited capital. CHAPTER IV. Labor and Its Reiiiuiieratiou. In correspondence with practical Southern canners of consid- erable exi:>erience and success, stress has been laid by them upon the fact tiiat many canneries in this section are paying their pro- cessors wages entirely too high and unjustified by their services and the profits of the'business. These large salaries are too heavy a drain upon small industries. There is no reason why a proces- sor should receive a sum altogether out of proportion to the wages paid other help. Many have seen the error of contracting with men to do this work at'from !?75 to §100 a month, and have secured equally capable and reliable employes at from |40 to |6a. A saving of from $200 to |250 a season in the pay of one assistant is an item of much importance. The same principle of proper economy must be applied to all classes of labor. With competition so keen, freight rates against them, and the task upon them of building up a new industry, Southern canners cannot aflTord to give more than is being paid for labor elsewhere, and, if anything, considering the large amount of idle labor in this section, should secure the off -setting benefit of a much smaller pay roll. Another thing to be guarded against is the employment of too many hands for the quantity of work to be done. Southern can- ners,' not having had the benefit of a training in the business, have frequently expended far more money than was necessary for help the first season or two. Indeed, to these causes a number have largely attributed their failure to do more than meet expenses until observation taught them what an average individual can be relied upon to do. In some factories all labor is paid by the day, and it is in such that especial care must be taken in this respsct. There is a difference of opinion among Southern canners as to CANNING IN THE SOUTH. 19 whether it is best to offer a stipulated sum daily or to pay in accordance witli the amount of work done. The preponderance of experience favors the latter as the best course to pursue in every class of work that permits of it. In the preparation of the following statements as to the proper remuneration for labor in Southern canneries, the knowledge of canners in all parts of the South has been freely drawn upon. They will be found of permanent value to those already in the business, as well as to the many others who contemplate starting factories. From them it will be easy to judge as to what should be paid for any class of work not specified : CLASS OF LABOR. By Day. pay. Processor and Tipper $ 1 50@$2 50 Tipper 1 00 Capper , 1 00@, 1 50 Packer 1 00 Fireman 1 00 Labeler 25@ 50 Peeler 25@ 50 Scalder 25@ 50 Wiper 8f @ 50 Common Labor 50@, 75 By Piece. class OF WORK. AMOUNT. PAY. Tipping per 1,000 | 75 Capping per 1,000 75 Packing (hand) per 1,000 75 Labeling per 1,000 25 Peeling Peaches, standard, per bucket (2* galls.) 04 Peeling Peaches, pie per bucket (2| galls.) 02J Peeling Tomatoes per bucket (2| galls.) 03 Peeling Apples per bucket (2| galls.) 02^ Stringing Beans per bucket (2J galls.) 03 Husking Corn per 12 ears 01 Shucking Oysters per 72 ounces 08 Shelling Peas per bushel 15 Some Southern canners have adopted the i^lan— and with ex- cellent results— of paying all employes, except those labeling or peeling, shelling, husking, etc., by the hour. This has been done owing to the irregularity of the work. The standards of pay are 10 cents per hour for men and 5 cents for women. Wages will vary somewhat in different sections, but the tables are an excellent standard to go by. The piece wages given are practically those furnished by canners widely scattered over a half 20 CANNING IN THE SOUTH. dozen States. A few paid 2^ cents instead of 3 cents per bucket for peeling tomatoes, and but 3j ceuts for standard peaches. Seve- ral canners wrote that they paid their capper and tipper §25 per month each ; while one had good service from employes in this capacity at but $20. Considerable depends on the state of the local labor market, but the wages specified are fully up to the average, if not slightly above, and it is not advisable to pay more. And, by all means, do not contract for a processor at §75 to §100 a month. Other Southern canners are paying from -S40 to §60, and it will take the profits of many cans to make up the difference between such wages and those that are so confidently asked for by some processors applying for positions. A vexatious question in this connection is that of the relative merits of white and negro labor. In many places in the South it is extremely difficult to secure sufficient white labor to operate a canning factory. White labor, too, as a rule, expects better pay for the same services than negro. In order to accurately deter- mine the value of negro labor in this industry, and the extent to which it is employed, canners in a nuuober of Southern States were requested to answer these questions : Do you make use of colored labor in your factory ? If so, how does it compare with white labor in cost and efficiency ? If not, what are the objections to its use? Many responded. With but two or three exceptions they all employed negro labor to a greater or less extent. The majority had found it satisfactory. Several others, peculiarly situated, can- didly acknowledged that they preferred it and if in a position to secure it would use it largely. Some stated that they had about half negro and half white labor, with no preference. The few ex- ceptions referred to opposed negro labor entirely on the grounds of uncleanliness, unreliability and slowness. With the experience of many showing that negro labor can be utilized with satisfactory results, it is apparent that these objections have no general appli- cation. If negroes are employed they naturally should be selected with care. Cleanliness and steady work it has been found can be enforced without great trouble. The average negro can be quickly trained to peel, scald, pack, wipe, label, etc., while white labor, or a more intelligent and higher price grade of negro labor, can be used for capping and tipping. If both classes of labor are used the same price must be paid for the same work, otherwise dissatis- faction and dissension will inevitably ensue. To prospective can- ners, who are naturally greatly interested in this matter, it can be emphatically stated that practically all of the work, under pro- per direction, can be done by negroes, of wnom there is generally an abundance eager to secure work in every Southern community. CANNING IN THE SOUTH. 21 E. W. BLATCHFORD & CO, CHICAGO, - - ILLINOIS. Manufaeturers of SOLDER. We make all standard forms and grades, and guarantee pro- portions of Tin and Lead as represented. We beg to call your attention to the special forms adapted for Capping 2-pound and 3-pound cans as follows : -^WIRE SEGMENTS.^ These are curved to shape of the can crease of standard sized opening cans, and fit snugly in the crease until contact with the soldering coppers or steels. These segments give universal satis- faction in Hand Capping, or when used with the "Cox," "Ferguson," "Warfield," and similar Capping Machines. -^WIRE SOLDERH- on Spools, is especially adapted for use on "The Canadian," 'Climax," "Norton" and "Triuoaph" Capping Machines, and properly used is the most economical mode of soldering on either of these Cappers. SEND FOR SAMPLES AND PRICES. E. W. BLATCHFORD & CO , 70 N. Clinton St., CHICAGO, ILL. 22 ' CANNING IN THE SOUTH. CHAPTER V. l¥Iiat to Can and IThat to Pay For It. What shall be canned ? What shall be paid for supplies ? There are no questions confronting the Southern canner that are of more importance and in the answering of which greater care should be taken. The overstocking of markets is fraugTat with disastrous results. As regards the few articles in tin for which there is an enormous demand, circumscribed only by world-wide limits, there is little fear of this occurring. When others are con- sidered, for some of which there may be but a comparatively local call, it is found that there is constant danger of the supply vastly exceeding the requirements of consumption. Okra, for instance, of which the dried article can be bouglit when the green vegeta- ble is not in the market, finds but little demand outside of the South. Of such an article it is easy, with each Southern canner ignorant as to what nearly all the others are packing, to have the markets so overrun that no one can obtain a price yielding a profit, and many be forced to carry a large part of their stock over to another season. The same statement is true of okra and toma- toes, of guavas, of squash and other articles. The great staple canned goods are tomatoes, corn, peaches, peas. Following them are beans, sweet potatoes, pumpkins, squashes (in vegetables), and apples, pineapples, pears, plums and the berries. In the absence of an Association of Southern Can- ners large enough to enable its members to obtain a reUable state- ment as to what the probable pack of each article will be, it is well for them, unless exceptionally situated, not to go heavily into any other than the first four mentioned. For them there is practically alv/ays a demand sufficient to exhaust the pack. As the output of them increases the consumption keeps pace with it. Of the other articles — pineapples excepted — this is not always the case, and more caution must be observed in packing them. Of course, if a canner is in a section where he can get an abundance of beans at low prices while peas are scarce and high, common sense will dictate the packing of the beans in preference to the peas. So as to apples. Certain sections are favored with this fruit of a fine quality and in such great quantities that it can be obtained for little more than nothing. Apples, under such cir- cumstances, might naturally be the mainstay of a factory. But many factories — perhaps the majority — will be so situated that, if they desire to contract for them, sweet potatoes, or beans or squashes can be obtained in equal abundance, and at as low prices comparatively as tomatoes, corn or peas. It is in these cases where CANNING IN THE SOUTH. 23 a wise discrimination must be observed. To such tliere is but one thing to say : Subordinate the pack of other vegetables to those (first) of tomatoes, (second) of corn, (third) of peas. This is the unanimous verdict of Soutliern canners. An old maxim, to the effect that it is not wise to carry all one's eggs in one basket, is likewise not without its application in the canning business. Certain sections are destined to become the canning centres for certain fruits or vegetables. Just as New Jersey and Mary- land are famous for their canned tomatoes, so will Central and Southwest Georgia, and parts of other Southern States where the fruit flourishes, become noted for th*^ir canned peaches; and Florida, rapidly developing into a great pineapple producing State, become the headquarters for that division of the canning industry. Peaches and pineapples are two of the best paying products of the cannery. The margin on each is good, and is especially large on the fancy stock. The attention of Southern canners, and prospective canners, cannot be too frequently called to the fact that the best profits are always to be obtained from the high grade goods. Don't, under any circumstances or with any fruit or vegetable, sacrifice quality for the sake of quantity. It is an error, intentional or otherwise, that will soon bring almost irretrievable ruin on the offending canner. This is rapidly ceas- ing to be a cheaj) nation, so far as food is concerned. The discrim- inating public becomes larger every year. It may be possible to dispose of poor goods the nrst season at remunerative prices, but the result will be seen the succeeding year in general suspicion that will cost the canner far more than his previous dishonest gains. The berries are not regarded as safe from the canners' stand- point. Althougti blackberries, growing abundantly and requiring no expenditure save that for picking, cost but a small amount, it is well to pack very sparingly of them. Strawberries pay better, but the same caution holds good. Whortleberries or huckelber- ries may be included in the same category. Pears and plums may be packed more freely, and offer a fair margin of profit. Along the coast, where asparagus culture is spreading, the canning of that delicious vegetable will pay after the Northern markets fail to offer remunerative prices for raw stock. Lima and string beans, okra, and okra and tomatoes, squashes, and sw^eet potatoes, all offier a reasonable profit, but each one carries with it an injunc- tion to avoid packing in excessive quantities under ordinary con- ditions. Make them part of the output, but, except in rare cases, do not make any one of them the most prominent factor in the season's work. 24 CANNING IN THE SOUTH. The following table showing the prices paid for supplies, ha^ been prepared from the statements received from numerous practical Southern canners. Its value is apparent : Average Cost for Supplies. [Figures based on statements received from Southern canners. Prices vary somewhat in different sections of the South and according to fullness of crops. The finest quality of fruits com- mands prices above these figures. As to very poor fruits or vege- tables, it is decidedly better not to pack them.] Apples $ 40 per bushel. Asparagus 7 50 per 100 bundles. Beans, Lima 80 per bushel. Beans, String 20 per bushel. Blackberries 50@75 per bushel. Corn 7 50 per ton. Guavas 60 per bushel. Huckleberries 75@1 00 i^er bushel. Okra 40 per bushel. Peaches, standard 50@75 per bushel. Peaches, pie 250/40 per bushel. Pears 50@/75 per bushel. Peas 30 per bushel. Pineapples 4 50(o)5 50 per hundred. Plums 1 00 per bushel. Pumpkins 3 50 per ton. Quinces 75 per bushel. Squashes 8 00 per ton. Strawberries 1 25 per bushel. Sweet Potatoes 1 25 per barrel. Tomatoes 20 per bushel. [Further information is given in the chapters on the canning of fruits and vegetables.] CANNING IN THE SOUTH. 25 CHAPTER VI. The Buildings and Plans for Plaut. In the planning of a building for canning purposes four things should be aimed at — ample space, good ventilation, abun- dance of light and a constant adequate supply of pure water. Each is of sufficient importance to entitle it to consideration as a specific object to be kept steadily in view. No inatter how cheap the building or how rudely constructed, it should be large enough to permit of the work being done without employes being hin- dered by lack of room. The machinery, tables, etc., should not be cramped together. The aisles should be broad, so that those moving the goods about in the several stages need not interfere with others. As in the majority of factories the canning is done in the summer months, there should be sufficient windows to secure proper ventilation. If a factory is but half ventilated or half lighted the same amount of work cannot be obtained fr.»ni emj^loyes as if attention had been paid to these important details of the building. Even though it may cost somewhat more, it is a wise expenditure that will bring far more satisfactory results than if a false economy had been observed, Astbereis nothing about a cannery that is more essential than pure ivater^ the providing of it must be among the first things considered. Many Southern factories have wisely had artesian wells drilled. In most localities this is not such a heavy expense as to render it inadvisable. Wherever practicable such a source of supply should be provided. In the case of large facto- ries it is generally absolutely necessary. In country canneries the ordinary well water may be used, provided it is free from contam- inating influences. By all means see to it that pure water is at hand before beginning operations. Just as canners vary in their processes so do they all have their personal preferences as to the arrangement of their plants. The thing aimed at by all is to prevent any unnecessary moving of the goods from the time they reach the factory until they are ready to be cased for the market. The plant is put up with this object in view, and in all factories where experienced rhen have been in charge the general plan is similar. No matter what the capacity of the plant may be its arrangement should be about the same. Of the accompanying diagrams. No. 2 was prepared at a recently built Southern factory with a capacity of 5,000 cans a day. The manager had been in charge of several factories and knew ex- actly what was needed. In order to lessen the chance of flre, he buried the gasoline tank about twenty-five feet from the building, 26 B CANNING IN THE SOUTH. ti n -MANUFACTURERS OF CANNING SPECIALTIES, WIPING MACHINES, TOPPING MACHINES ; The Great Labor Savers, CAPPING MACHINES. COAL OIL BURNERS, Producing the Hottest Flame For Heating Capping Steels and Soldering Irons. Noted for Simplicity and Economy. PRESSES, DIES AND SPECIAL MACHINERY. BURT MANUFACTURIN6 EO., ROCHKSTER, N. Y. 27 tt'Ja X$3AN 28 CANNING IN THE SOUTH. leaving the top level with the earth so that it might readily be filled. Pipes connected it with the fire pots and the small air pump, through the use of which pressure was obtained to force the gas to the factory. None of the tables was made a permanent fixture. They can all be moved in the event of a change being desired. The general arrangement he regards as eminently satisfactory in its practical results. The cost of a building of the size of this (No. 2), with shed attached, will vary according to location. In this building, which is one story in height with roof slanting from walls fifteen feet high to a central peak twenty-five feet high, and eaves projecting about two feet over the edge, leaving openings for ventilatiug pur- poses, the lumber cost but $125, the factory being situated not far from a saw mill. Negro labor was used in its construction and the total cost did not pass $300. The building expense can best be ascertained from a reliable contractor in the neighborhood. Diagram No. 1 shows the arrangement of a plant using steam power and with a capacity of about 10,000 cans a day. The build- ing, 124 feet long by 30 feet wide, is divided into two rooms, a small apartment at the west end, 24 feet long, being used for the boiler and engine, and, if desired, for the storage of some thous- ands of empties. In the main portion of the building the loca- tion of the canning plant is given. A large space being unoccu- pied can be used, if desired, for the storage of filled cans, although if such a plant is operated anywhere near to its full capacity an additional small building will be needed for storage purposes. The space given up to storage in the diagram can be readily util- ized for tables for peelers, etc. As there is always a probability of an increase in capacity, the putting in of special machinery, etc., the unoccupied space is pretty certain to be called into use within a season or two. It is a good plan in erecting a building to always allow space for additions to the plant. A rough shed, running around one front of the building, can be thrown up and the peelers, buskers, etc., stationed there, or, if this is not desired, they can be put to work in the main building. Under such an arrangement of the plant as this the article being canned moves in a circle w^ith as little inconvenience us possible. Changes may suggest themselves as desirable. The diagrams are given merely as suggestions and not as arbitrary rules to guide canners. Diagram No, 2 shows the arrangement of a plant with a ca- pacity of 5,000 cans a day. It is an excellent model for plants not using steam power. As'in diagram No. 1, there is abundant space for a corn cooker, pea separator, or any other special machinery that may be purchased. The main building is 60 by 35 feet, with a semi-enclosed shed at the end which is 50 by 35 feet in size. The CANNING IN THE SOUTH. 29 ^£:A^/~£:A/CL.GS£:/:y s/^e^^ AiAIN BUJLblNG, - 60 FftT 3fc Vr ABLCS^ I 05 £XHAUST \-rABLes-l LT/=>,gi^e^ 1 i^ AMD I AOOAiy boiler is of 25-horse power. Witla but a small outlay a change to steam power could be made. Near the boiler is a water tank ^ elevated about 10 feet. Beneath it is a small pump, connected with the artesian well, which is 15 feet beyond the line of the building. In one corner will be noticed a large wash trough. This is supplied with hot and cold water. Every employe, before be- ginning work, is required to thoroughly wash hands and arms. Cleanliness is the firs^t rule to be en-orced in a canning factory. If tomatoes, for instance, are being canned, coming from the scalder, which is supplied by hot water from the boiler, they can be dumped on large tables under the shed nearby. Here they are rapidly peeled. If not being hand packed they are then sent to the can-filling machine in the main building, close by the en- trance. The can-filler, it will be noticed, is near the capping bench, to which the cans next go. The fire pots on this capping bench are connected by piping with the gasoline tank, buried about 25 feet from the building. A steady fiame in this way can be secured for heating the capping and tipping irons without sub- jecting the building to danger from the gasoline. Frorn the cap- per's hands the cans, after being placed in the exhaust crate^ go to the exhaust kettle. Then they are swung back to the table to be tipped. The next step is to the test tub, where a mo- ment suffices to show whether the capping and tipping have been properly done; then to the process tank, followed by the cooling tub and they are ready for the labeler and the storage room. Everything, it will be seen, is placed so that there is as little mov- ing about as possible. If peaches are being canned, the rotary peach parers, attached to a table in the main building, are brought 30 CANNING IN THE SOUTH. into play. From this table the peaches can be passed to another table, running along the same side of the room, to be halved and stoned, if a machine is not being used that does this work, and then sent across the room to a table where the packers await them. This table is near that of the capper, to which the cans next go. This sufficiently illustrates the principle of the arrangement. No matter how large or how stnall the plant, the same orderly sys- tem must prevail or confusion to some extent will ensue. Speed is of great importance about a cannery, and everything that will retard the movements of employes must be avoided. Storage is a matter properly considered at this point. The best thing to do is to erect a small frame building for the purpose. One about 30 by 40 feet in size will answer except for very large factories. Canners are sometimes advised to put a second story to their factory for storage room. This practically necessitates an elevator, and the supports must be made very strong. If only 50,000 cans are stored the weight is over 100,000 pounds, or say 55 tons. Several Southern canners liave met with great loss by the collapsing of buildings of this character. The majority of South- ern canning factories will be so located that ample* ground can be secured on which to put up a building especially for storage. The labeling and casing are best done in this building, Raise the floor sufficiently above the ground to avoid dampness. See that it is well supported. Provide good ventilation. Such a building can be usually built of rough boards, and need cost but a sma,il sum. CANNING IN THE SOUTH. 31 CHAPTER VII. Plants and Tlieir Cost. Much of the success in canning depends on the plant. The factory that is properly equipped has a decided advantage over the one tliat is inadequately supplied with apparatus, or which is following methods that have been largely discarded by pro- gressive canners elsewhere. In an era distinguished by the de- velopment of labor-saving machinery and the reduced cost of articles into the production of which such machinery enters, those who fail to take advantage, to as great an extent as possible, of the benefits of such improved apparatus, must expect to reap smaller profits than those who have done so. This is equally as applicable to the canning industry as to others. While it is true that it is possible with crude apparatus to pack nearly all vege- tables and fruits, yet it must be app.arent to anyone that the difference in time and in labor required with a plant of this character and one that is up to the latest standards, is a serious matter. A few articles, of which tomatoes are the principal, can be packed with the most simple method and least expensive plant, but even with them the results cannot be as satisfactory as though a good, complete plant was at hand and steam being used for all purposes. When it is proposed to do a general canning business, to pack most of the fruits and vegetables offering, then the necessity of having some of the special labor-saving ma chinery becomes even more apparent. Competition is keen and the mar- gin of profit is not so large that one canner can allow the cost per can of his product to run ahead of that of another canner whose goods his must meet in the open market. The most simple method of canning, and that requiring the least expenditure, so far as the first cost of the plant is concerned, is the one that will be mainly adopted by Southern farmers who desire to establish small canneries at home. In it there is no boiler needed. A furnace, requiring about 4,000 bricks, is built in which the kettles for scalding, exhausting and processing are set. Wood or soft coal can be used as fuel. This method does^ quite well for toinatoes and good results can be obtained with the fruits and berries. All supply houses furnish practically the same plant witti which about 1,500 cans may be packed in a day with sufficient labor. Such a plant will cost, f. o. b., about 12*25, and is generally catalogued as including the following articles : 1 oast n-on scalding kettle, 60 gallons; 1 boiler-iron exhaust kettle (l iron), diameter 86 inches, depth 24 inches; 1 boiler-iron process kettle, diameter 36 inches, depth 36 inches; 4 scalding baskets, 32 CANNING IN THE SOUTH. 2 exhaust crates, 1 tier; 2 process crates, 2 tier; .1 sets of grate bars, 3 furnace doors, 1 crane, 1 30-gallon gasoline tank, 1 air pump for gasoline tank, 1 air gauge for gasoline tank, 2 gasoline firepots, 1 floor truck, 4 capping steels, 4 tipping coppers, 1 forging stake, 1 vise, 1 thermometer, 1 platform scale, 2 can tongs, 1 syrup gauge, 1 hammer, 25 buckets. 6 capping trays, 2x2 feet; 3 peeling tables, 3.}xS feet; 1 packing table, 3^x8 feet; 1 capping table, 3x8 feet. There are two kinds of process kettles used, one open the other closed. This plant includes but the open kettle. With a kettle of this character the process is known as the ''open bath'" the processing or cooking of the vegetable or fruit being done at 212 degrees, or boiling point, and requiring a longer time than in the "closed bath" in which the processing is done at 240 degrees. Steam is used with the closed top process kettles. It will be necessary only to direct attention to the uses of a few of the other articles speci- fied. Tomatoes, for instance, require scalding in order that their skins may be easily removed. The scald- ing kettle and the scalding baskets are for this purpose, the tomatoes being placed in the baskets which are of galvanized wire, and the baskets then immersed in the kettle containing hot water. After being peeled and i^acked in the can the caps must be soldered upon the can, hence the capping steels. The gas- oline tirepots give a steady flame by which these steels may be kept hot. The gasoline is furnished from a tank buried some distance from the building, and the air pump and air gauge are used in connection with it. After capping the cans are put in exhaust crates which are then placed in the exhaust kettle in which the water is at 212 degrees temperature. They are kept in this kettle sufficient time to exhaust or drive out the air through a little vent. The tipping coppers are used to solder up this hole at once. Then the cans are placed in the process crate and sent to the process kettle where the vegetable, or what- ever it may be, is cooked sufficiently to preserve it. The crane is used for swinging the crates to and from the kettles, etc. The uses of trays on which to place and carry cans, of the tables, thermometers, scales, etc., are so apparent as to need no further reference. CLOSED TOP KETTLE. CANNING IN THE SOUTH. 33 Another plaut in which only the open bath process is pro- vided, but in which a boiler of 16 horse power is included, com- plete with all trimmings, piping and fittings necessary for connect- ing with the tanks and perforated steam coils for the scalding, ex- hausting and processing tanks, in the place of furnace doors and grate bars, can be bought for about |430. With a plant of this char- acter it is easy to add a closed top process kettle later if desired. The canner will find it to his advantage to make his tables for peelers, ec, at home. Any carpenter can put together tables suitable for this purpose for him. It is also advisable for him to add to this plant a test tub, by lowering the cans into which it will be easy to ascertain if they have been properly capped and tipped. If peaches are to be canned rotary parers should be added. By the time he has paid the freight on either of these plants and added a test tub and a few cheap but valuable additional articles, the outlay will be probably $100 greater than the figures given, A third "open bath process" plant catalogued by all supply houses, with capacity of 4,000 to 5,0U0 cans a day, includes a 23- horse power engine with trimmings, all necessary piping, etc., and an increased number of scalding baskets, crates, firepots, capping steels, tipping coppers, buckets, tables, etc., etc., and can be bought for about $575. Another plant, with closed top steam process kettle, 23-horse power boiler, etc. ,etc., with a similar capacity will cost in the neigh- borhood of $700. Getting up to a capacity like this the advisability of adding a tomato can filler and other labor saving machinery will be felt more than ever, and it will be found by the time these pressing wants have been supplied that $1,000 or more has been expended and the factory is quite well equipped to begin busi- ness. If a factory is to be started with sufficient capital to put in a plant of 10,009 or more cans daily, the best advice that can be given is to engage a reliable man, who understands the business and who is to remain in the employ of the factory, to assist in selecting the plant. His advice will be found invaluable. Before selecting a plant decide about what amount of mate- ri'^1 you are going to handle daily. Don't expect to can 10,000 cans with a 2,000 can plant, and, on the other hand, don't buy a plant with 10,000 cans capacitv if you have not got the best of reason to believe that the material to pack nearly that num- ber can be obtained, and if there is not sufficient money on hand or in sight for the heavy exjDcnses of such a large factory. If you are going to pack upwards of 5,000 cans a day by all means put in a steam plant, with a closed top process kettle. With steam much more can be accomplished with the same labor than by the other method. Vegetables should generally be pro- 34 CANNING IN THE SOUTH. PROCESS CRATE. cessed in a closed top kettle. Buch a kettle can be used as an open bath by throwing back the lid. To properJy handle from 5,000 to 7,000 cans a day the plant should include a 35-horse power boiler, a thousand gallon tank elevated, a steam pump to supply the tank with water, a closed top process kettle, an open bath kettle, an ex- ^haust kettle, a test tub, a cooling tub, a tomato scalder and a toma- I to filler, which will comprise the heavy machinery. Then a 60 gal- lon gasoline tank is required and the air pump with piping to the fire pots, of which there should be four, and four pairs each of cap- ping and tipping coppers. Then four exhaust crates, one can deep, and six or eight process crates, three cans deep, should be included, as well as a crane and fix- tures. The factory should be supplied with eight tables, 8x3*^ feet, built slightly inclined from the edge to the center, Avith a small open space running along the entire center with trough beneath to catch the water from the tomatoes, which can be car- ried into a tub at the end of the table or out of the building. There should be plenty of knives for the tomato peelers. Three or four tables of the same size should be on hand for peaches, ap- ples and nears. Twelve rotary peach parers, two peach pitting machines and two apple and two pear parers should constitute the machinery for this department. Fifty hoopless water buck- ets, six large tubs, two syrup gauges, a pair of scales or two, a floor truck and a few other minor things will complete a plant which will necessitate an outlay of about $1,500. This size plant will be very popular in the South. It is the one that will gen- erally be put in. With it and economical management success is assured on this scale. If information is desired as to the various special machines and their cost it can be readily obtained from the manufacturers, any one of whom will be pleased to forward cata- logues to parties who contemplate entering the canning business or who are already in it, and who in addition can be relied upon to give all other information needed. From this it will be seen that to put in one of the smallest plants will cost from $300 to $400, and that if it is desired to carry on the business properly on any very extensive scale, an outfit CANNING IN THE SOUTH. 35 costing from $1,000 upwards is required. For these figures nothing but the necessary apparatus tor the majority of canned goods is included. If it is desired to can corn or peas on a large scale then other special machinery should be added. With the expenditure of such amounts as have been stated, plants can be put in with which the fruits, berries and nearly all vegeta- bles can be packed up to the capacity indicated, while the few others can be handled in small quantities. By the expenditure of $5,000 for a plant a factory can be admirably equipped for hand- ling liractically everything with a capacity of 10,000 cans a day. A small plant, it must be borne in mind, can be readily in- creased in capacity at any time. In buying apparatus buy only that which is first-class. It is cheaper m the long run. If you 8 re going into the canning business, go into it feeling that it is to be a li^e-time business, and common-sense will generally dictate correctly what is the wisest course to pursue. CHAPTER VIII. The Aniouiit of Help Required. The number of employes that will be required to turn out a certain number of cans daily depends on the plant and the skill of the employes. With an inadequate plant more are required than in a factory that is fully equipped with labor-saving appara- tus. Slow hands should be weeded out as quickly as possible, no matter whether they are being paid by the day or piece work. The amount of help needed does not increase proportionately with the output. It will take nearly as many employes, for instance, to turn out 1,000 cans daily as it will to pack 2,000. For the latter figures canners state that they employ on the average twenty-one hands, as follows: Twelve peelers, three packers, one wiper, one capper and tipper, one pro- c^sser, two labelers and one fireman. Some employ one cap- per and one tipper, instead of having one man attend to both. With such a force, turning out 2,000 cans daily, the cost of labor would be about as follows: Peelers, averaging 40 cents, $4.80; packers, at 75 cents per 1,000, $1.50; wiper, 50 cents; capper and tipper, $1.50; processor, $2.00; fireman, 50 cents; label- ers, at 25 cents per 1,000, 50 cents; total daily pay roll, $11.30. As 3 86 CANNING IN THE SOUTH. stated elsewhere, girls and women can do the work of peeling, packing and labeling. After becoming expert the number of employes may be diminished, but the expense for labor can hardly be kept below these figures. It may be found necessary to employ a man especially to remove filled cans to the storage- room, to assist in casing, and otherwise be generally useful, so, for an output of 2,000 cans it is well to allow .$13 per day for labor, or $78 a week. This is as low a figure as is generally reached under an ably economical management. Increasing the output to 3,000 cans daily does not mean in- creasing the number of hands by one-third. All that will be neces- sary is to add about six or eight peelers and possibly a packer, if those engaged are not rapid enough to fill 1,000 cans each in a day. The actual increase in the pay-roll for such an increase in pack will be about $4.00 daily, making the pay-roll for the week about $100. For an output of 5,000 cans daily the force will have to be in- creased in several departments. It will be about as follows: One processor at $2.00; two cappers at $1.25 each; two tippers at $1.00 each; two wipers at 50 cents each; fireman, 75 cents; peelers, twenty-five at 40 cents; eight packers at 75 cents per 1,000; one common laborer at 75 cents; one man for casing, etc., at 75 cents. The labeling will be paid for at 25 cents per 1,000. These prices secure good labor. Some Southern canners in country districts will pay less, and others in towns perhaps more for some classes of labor. It will probably also be found necessary to have a reli- able party to keep account of the piece work, of the supplies as they are delivered, and to assist otherwise in the clerical work. At the lowest figure it is accordingly well not to estimate lower than nearly $80 a day, or say a weekly pay-roll of $175. By judi- cious management it may, under some circumstances, be kept below this, but it is well to allow a margin in calculations. With a filling machine, if tomatoes are principally packed, that item may be kept down, a man being employed to operate the filler at $1.00 or $1.25 a day. Certain other improved apparatus will also be found to have the same eflfect. A conservative Southern can- ner, however, provides thes^^ figures as about as fair an average as can be given prospective canners as a guide to them as to what the expense for labor will be, with a good plant: Daily output of 2,000 cans, $ 70 00 per week " " " 3,000 " 100 00 " " " " 5,000 " 160 00 " " '' " 10,000 " 300 00 If there is poor management the pay-roll with the same out- put may run much higher; with able management it is doubtful CANNING IN THE SOUTH. 37 I Hamburg, Grindall and Johnson Sts., I3AIvTriM:ORK, IVID. WE MANUFACTURE SCOTT PEA HULLER, PEA SEPARATORS, PINEAPPLE GRATERS, SLICERS and CORERS. CORN CUTTERS, PROCESS KETTLES, OPEN PROCESS KETTLES, PROCESS CRATES, CORN SILKERS, STEAM BOXES, OYSTER CARS, BOILERS AND ENGINES, DIPPING CRATES, TANKS, PUMPS, &c. GASOLINE FIRE POTS, PLATFORM TRUCKS, CAPPING STEELS, PIPE, FITTINGS, VALVES, &c., &C. Special Agents for SPRAGUE GREEN CORN CUTTER. SEND FOR OUR LATEST and MOST COMPLETE CATALOGUE Ever Gotten Up of Canning House Machinery. 38 CANNING IN THE SOUTH. if it could be kept down to much lower figures. It is for this reason that especial care has been taken in directing the attention of prospective canners to the necessity of either having money or being in a position where they can secure it until they have so established themselves that they can obtain advances" on their future pack from jobbers or others. CHAPTER IX. JVuitiber of Cans to a Bushel^ Etc. A most difficult thing to determine is the average number of cans that can be filled from a bushel of any article. Hardly any two canners agree as to all the vegetables and fruits they pack. Much depends on the condition of the article canned. The best results are, of course, obtained from fruits or vegetables that are firm and solid. Then some canners may be more wasteful than others, which will considerably affect the yield. Although the following table is based on statements received from a large num- ber of ca oners it is given with some misgivings owing to the fear that other canners may not produce exactly the same results. The figures that are given are as near the average yield as can be de- termined when an article best suited for canning is used : NUMBER OF CANS TO A BUSHEL, ETC. ARTICLE. 2-LB. 3-LB. Apples, 30 20 Beans, Lima 45 30 Beans, String 30 20 Blackberries 50 33 Corn 45 30 Huckleberries 50 33 Okra 35 23 Peaches, Standard 25 18 Peaches, Pie 35 23 Pears 45..... 30 Peas 16 — Plums 45 30 Squashes 30 20 Strawberries 45 30 Sweet Potatoes 30 20 Tomatoes 20 16 CANNING IN THE SOUTH. 39 The average yield per acre is another extremely difficult statement to give, so much depending on the farmer, his soil, climatic conditions, etc. The following figures are as reliable as can be secured : Corn, per acre, 40 bushels. Okra, " 175 " Peas, " 55 " String Beans, per acre, 100 bushels. Sweet Potatoes, " 130 " Tomatoes, " 300 '* CHAPTER X. Tlie Canning of Fruits. [See " What to Can and What to Pay For It," "Times of Exhausting and Pro- cessing," and "Standards of Canned Goods."] In the canning of fruits especial care must be taken for the pre- servation of the delicate flavors which are so elubive. Keeping quality always in view, using fresh supplies and paying strict at- tention to the details of the business, this can be accomplished and every can that goes out from the factory made an advertise- ment that will reflect credit upon its entire output and increase the number of its patrons. Each day's supply of fruits should be canned before the factory closes and none be carried over until another day to permit of softening and jjrobably partial decay ensuing. In order to do this it is necessary to avoid the delivery at the factory of a greater quantity than its capacity will permit of the disposing of within the limits of a working day. Knowing the amount that can be handled, notice can be served on those who are furnishing the sui)plies as to how much they shall bring in each day. This can be done without much inconvenience to anyone, and the factory will be saved the loss that might other- wise come to it from an accumulation of perishable supplies far beyond its ability to pack. The Operation. — In general, the canning operation may be described as follows: After the article is ready for canning, having gone through such of the operations of scalding, peeling, coring, etc., as may be necessary, it is packed in the cans according to the standard, of some articles the cans being filled as solidly as pos- sible, of others two-thirds filled', etc. Frequently most of this 40 CANNING IN THE SOUTH. work can be done by machinery, that being the more rapid and less costly method. Special machines of various makes, for steam or foot power, can be bought at prices that will repay the packer for including them in his plant. After packing, the cans are generally filled with either syrup of a certain degree or of water, hot or cold, according to the process. These cans are wiped off" with a stiff brush, placed in trays and then passed to the capper, a man who places on the top center piece of tin, leaving a small exhaust or vent hole, except under certain conditions when exhausting or the driv- ing out of the air is not required in this way. Capping is also done either by hand or by machines. In large factories the capping machine is a necessity. Several patents are on the market, op- erated by steam or gasoline, and of various capacities. After leaving the capper's hands the cans are placed in a crate, one can deep, for the purpose of exhausting or driving out the air. This crate is placed in the exhaust kettle with 212 degrees of heat, and kept there a certain length of time varying with the fruit or vegetable. As soon as taken from the exhaust kettle the cans are tipped, that is, the vent hole is immediately soldered up. The cans are then placed in a test tub for testing in hot water (212 degrees). By the immersion of the cans into this water it is easily ascertained if the capping and tipping has been properly done, the presence of any holes being accurately determined by the bubbles that arise to the surface. In the South at present, skilled cap]3ers and tippers not being always obtainable, the testing of the cans in this manner is recommended. While there may be but a small propor- tion found that require attention the saving effected in this way, coupled with the absolute certainty felt that the cans have gone out in proper condition, repays for the extra time consumed. The cans are then ready for processing, or cooking. They go into another crate, two or three cans deep, ^nd are placed in the process kettle. There are two kinds of these kettles, open and closed. In the open bath, as it is termed, but 212 degrees of heat can be obtained; in the closed bath any required tempera- ture is possible, the processing in this being done at 240 degrees. The time the cans are kept in the process depends on the contents and is longer in the open than in the closed bath, as will be seen in the chajDter giving the time of exhausting and processing. This concludes the actual work of canning. The cans are then taken to the cooling tub, in which cold water is continuously flowing, and by immersion in it cooled sufficiently to permit of handling. The crate containing them is then placed on a truck and the cans taken to the labeling department. Peaches lead the list of canned fruits, and, as previously stated, will undoubtedly become the great canned product of the CANNING IN THE SOUTH. 41 South. In a section where peach trees are bein^ set out by the hundreds of thousands every year, where they bear abundantly and where, after the Northern, Western and home markets have been supplied, there will be, within a few years, vast quantities undisposed of, the canning of them must soon occupy the atten- tion of growers. Southern peach growers will be forced into the canning business in self-defense, unless outsiders begin canning operations in the vicinity of their orchards on a scale sufficiently large to exhaust their surplus. That this is recognized now is proved by the recent establishment of several canneries in the heart of the peach district and the announcement that others will be soon located there. The demand for this luscious fruit in tin is only surpassed by the demand for it in the raw state. There is no canned fruit of which there is the same almost universal and very rapidly increasing consumption. Year after year its packing more and more engrosses the attention of those in the business who are so situated that they can obtain supplies of it, and South- ern canners can find nothing that will better repay them than this product of their factories. The more care they bestow upon the canning of peaches the greater will be their profits from them. By a wise use of the opportunity open to many of them it need be but a short time before Southern canned peaches will rule the markets. There are several qualities of peaches and the packer must exercise care in the selection of them. It pays better to give a good price for good stock than to secure poor stock at a lower cost. The difference in the price obtained for the different grades of canned peaches more than offsets the difference in the price of the fruit, and in the cost of handling the superior article. The peaches should be brought to the factory in bushel crates, so that they will not be bruised or mashed. They should not be too ripe. Firm, solid fruit, free of worms, should be insisted upon. They should be assorted by the grower, white and yellow peaches being kept apart as they are packed separately. Fruit of an exceptionally fine quality, packed in heavy syrup, is classed as "extra." The well-developed ripe peaches are carefully selected, peeled and packed in high syrup and offered as first or standard quality, commanding fine prices and bringing the canner excellent profits. Peaches of an inferior quality are packed in like manner and offered to the trade as seconds. All peaches that are too small to peel and otherwise unfit for marketing as first or second quality, are canned as pie peaches. These pie peaches are not peeled, but are pitted and halved. Peaches that are "full ripe" and a little soft must be peeled by hand, exhausted 3 minutes and processed 6 minutes. With any longer process they may go to pieces. 42 CANNING IN THE SOUTH. Peaches are canned in 2 and 3 lb. cans, the majority in the latter size. Rotary knives that peel peaches satisfactorily can be ob- tained at $15 per dozen. Small knives for this work by hand are catalogued at 11.50 per dozen. Peach pitting machines can also be bought (|6) which give good service. After the peaches have been peeled, halved and pitted, work which is rapidly done by girls, the cans are packed as full as pos- sible without damaging the fruit. The cans are then filled with hot or cold syrup, the latter being preferable, for table peaches and water for pie peaches. Dipping machines can be had for tliis purpose. The cans are then capped and placed in the exhaust crate. From the exhaust kettle they go to the tipper, who closes up the exhaust or vent, and they are then ready, after testing, for the processing crate and processing kettle, which completes the work so far as the canning is concerned. Apples are generally spoken of by Southern canners as a slow seller. Next to peaches more apples are probably now canned in the South than any other fruit. The experience of Southern canners with this fruit is not such as to justify any canner in handling them in large quantities if he is able to obtain other fruits and suitable vegetables. The rotary knife used in paring peaches will answer for the same purpose with apples, or, if it is desired to unite the three operations of paring, coring and slicing in one labor-saving machine, an apparatus for this work is on the mar- ket at the nominal price of $5 per dozen. Apples are put up in 3-lb. and gallon cans as a rule. After peeling, coring and quar- tering the cans are filled with the fruit. If cold water is used the can is exhausted, but if hot water at the boiling point is used the cans are capped and tipped at once and passed over to the pro- cessor. Pears are another fruit now being extensively cultivated in the South. Every year finds the number of orchards of this fruit increased and old ones greatly enlarged. The area in which the tree will thrive does not seem to be limited, and the Southern pear crop, already large, promises to assume immense proportions soon. It is a fruit as easily canned as apples, and Southern can- ners report that they have had better success in marketing it and have found it more profitable than that fruit. Pears are gener- ally packed in 2-lb. cans. They are peeled, cored and quartered. The cans are filled. Syrup is used. They make a delicious des- sert, and the demand should increase steadily. Plums are another fruit that thrive in the South, The trees in this section bear an abundance of fruit. Canners will proba- bly find it profitable to pack fine fruit in moderate quantities. Plums have not been handled to any great extent by Southern CANNING IN THE SOUTH. 43 Canning in _o> the South ^ You i?vill Save Money on Your Purchase of eANs BY ADDRESSING DANIEL G. TRENCH & CO. CANNING FACTORY OUTFITTERS, CHICAGO, ILL. 44 CANNING IN THE SOUTH. canners. California has mainly supplied the markets with this fruit. The Southern canner ought to be able to compete with his Pacific coast competitor and find large profit in the article. It will be well to experiment with the fruit for a season or two until it is ascertained exactly what can be done with it. Put it up in 2-lb. cans with syrup, using only the best fruit. Grapes are another fruit that is practically not canned at present in the South, and, in fact, to little extent anywhere out- tide of California. The South raises magnificent grapes now, and can probably grow any variety that is needed. Southern canners should experiment with them also. The best way to can grapes is furnished for "Canning in the South" by a South Carolina canner, who has put up small quantities that have received the highest praise. He says: Select only the finest quality, sweet, ripe and firmi. Fill the can with them, being careful not to bruise the fruit. Take the juice of other grapes, add sugar until syrup registers 10 degrees and fill up with this syrup. Practically all that is in the can is grapes and their own juice. Wash the grapes in cold water and see to it that they are free from any foreign substances. Pack in 2-lb. and 3-lb. cans. Grapes can also be packed in water, hot or cold. Another method of prei^aring grapes in cans that is recom- mended is as follows: Stew or boil the grapes until the skin is tender; then put them through a " cyclone" pulping machine, which will rid them of all the seed and hard skins, leaving the grape and juice. This can be sweetened to suit the taste and canned. Grapes prepared in this way make excellent pies. They only want introduction to become popular. The ' 'cyclone" ma- chine referred to is useful with other articles, reducing pumpkin, squashes, sweet potatoes, etc, to a fine pulp and leaving it entirely free from seed; it can also be used for reducing tomato skins to pulp. In this connection attention may also be directed to the fact that the skins of peaches, apples and pears can be handled in a similar way. After reducing them to pulp, sweeten and add a little flavoring, cinnamon or cloves, can and sell as apple, peach or pear sauce. This is excellent for pies and desserts and prevents what might otherwise be a waste. Clierries also grow well in certain parts of the South. Noth- ing can be done with them in the coast sections. Fruit that is almost ripe is used. The common or pie cherries should be pitted. Cherry seeders, hand power, can be had at |5 per dozen. South- ern canners will hardly engage in the canning of cherries on such a large scale as to require the expensive power machines capable of pitting 100 to 200 bushels a day. Choice white and yellow fruit for the table is not pitted. These cherries are packed whole CANNING IN THE SOUTH. 45 with syrup. Factories in cherry growing [sections should pacli somewliat of them. Ouavas^ a fruit canned and made into an excellent jelly in the Bahamas, grows throughout South Florida. Canners in that State should pack this fruit in small quantities, as it is compara- tively unknown and must force its way into the markets. Put up in two and three pound cans, with syrup of 10 degrees or more. Guavas should be handled like peaches. Efforts to secure the time of processing failed. Pineapples have been purposely reserved for the last of the fruits. At present but a small amount of pineapples is canned in Florida, the only pineapple-growing State of the South. Every- thing, though, indicates a rapid expansion of this branch of the industry in that State. Northern packers, realizing the absurdity of having the factory a thousand miles away from the spot where the fruit is grown, are preparing to erect plants in South Florida for the especial purpose of canning this fruit, which, next to peaches, is the most delicious packed and one of which there must be an enormous consumption in the near future. It has only been within the past two or three years that much attention has been given to pineapple culture in Florida. Experiments having shown that the raising of the fruit on an extensive scale was im- mensely profitable, the acreage devoted to it has rapidly increased. Several factories have been put up for the canning of the fruit, and there is no reason why a score or more should not be estab- lished in that semi-tropical region. The canning of the fruit should keep abreast of the increase of the crop. Pineapples are canned in three ways— whole, sliced or grated. In the first method the rind is removed sufficiently to eliminate the eyes, and syrup of 10 to 15 degrees is used. The sliced is the most popular form. The rough rind is cut off* by girls. The pieces can then be passed through a machine which pares off suf- ficiently to remove the eyes and cores and slices at the same ope- ration. If an extra standard is not being sought for, the pieces after being pared sufficiently to remove the eyes can be sliced by machine and the core not removed. In either case syrup of about 10 degrees is used. The very finest pineapples, eyeless and core- less, packed in 20 degrees of syrup, command fancy iprices. Pack mainly in 2-lb. and 3-lb. cans, with a few gallon cans. The grated pineapple is mainly packed in 1-lb. cans. Special graters, slicers, etc., are on the market. Berries. In the canning of berries the open bath process is preferable. Care must be exercised not to process into mushiness. With the 46 CANNING IN THE SOUTH. closed bath process there is greater danger of this owing to the intense lieat, even with the difference in time. Do not pack heavily of any berry. While easily packed blackberries do not find a ready market, nor do the blue or huckleberries. Strawber- ries find the best demand of all, and give the best returns. Ber- ries in jams and jellies can be made a side branch of canning with ease. All berries are handled about alike. Care is taken to remove the caps and any leaves and dirt. This is rapidly done by girls who spread the berries out on tables, at the same time throwing aside those tbat are not firm. Blackberries and blue or huckle- berries are put up in 2-lb. cans, nearly full, with water. If hot there is no exhausting. With strawberries the cans, 2-lbs., are about two thirds filled with syrup of 10 or more degrees. No strawberries that are not of first-class quality should be canned. [N. B. — The prices given of machinery in this and succeed- ing chapter are those found in catalogues of manufacturers and supply houses. A good discount is frequently allowed for cash.] CHAPTER XI. Tlie Canning of Vegetables. [See chapters on "What to Can and What to Pay For It," " Time of Exhaust- ing and Processing," etc.] The canning of vegetables is on the pame lines as the canning of fruits. The same injunctions as to the packing of fresh sup- plies of good quality and the constant endeavoring to put up goods equal to the best grades packed elsewhere likewise hold good. The use of improved machinery, cheapening the cost per can through increasing the amount of work that can be done by a limited number of employes, is recommended. ^Southern can- neries should endeavor to profit by the experience of canners in other sections of the country, and, sufficient money being at hand, begin as nearly as possible on the plane where they now are. Tomatoes are the leaders in canned vegetables. They are one article that can be packed heavily without fear. Tomatoes require a good, rich soil, can be easily grown, yield abundantly, and are one of the best paying crops the farmer can raise for the canning factory. They are contracted for by the bushel or ton — in CANNING IN THE SOUTH. 47 the South generally by the bushel, being gathered in crates and delivered at the factory in them. From the crates they are placed in scalding baskets of galvanized iron and wire, costing about $24 per dozen, and dipped in tubs or troughs containing hot water. In two or three minutes they are in a condition in which the skin can be easily removed. The scalding baskets are then carried to the peeling tables and the tomatoes dumped upon them. An ex- cellent table for this purpose, as is stated in a previous chapter, is made with a slight slant from each side toward an opening at the center with a trough under it to carry off the water, thus protect- ing the persons of the peelers. The skins are saved, in well-con- ducted factories, to be boiled up for the making of ketchup. The tomatoes are peeled by hand with knives. [There are improved scalders to be had, perforated receptacles, of several sizes. Each style is pivoted over the tank containing hot water into which it can be lowered and raised at will to an incline sufficient to dump the tomatoes out into buckets. The prices of apparatus of this character range, according to size, from §90 up. In small Southern factories the hand method of scaldino- referred to above is generally in use.] From the peeling tables the tomatoes go to the packing table, or to the can-filling machine, where the cans are filled full with them. The tomatoes should be packed as whole as possible. This is either done by haiul, girls being employed for the work, or, as indicated, by a machine operated either by foot or steam power, of which the accompanying illus- tration will give an ex- cellent idea. A ma- chine will fill about 10,- 000 cans a day, operated by foot power, and re- quires a man. A woman can pack 1,000 to 1,500 cans by hand. A ma- chine of this character, foot power, costs $75. After being filled, there are two methods open to the canner. ^^ That generally followed in the South is to pass the cans to the capper A CAN-FILLING MACHINE. and have them capped 48 CANNING IN THE SOUTH. but not tipped. From the capper they go to the exhaust kettle and from the exhaust to the tipper and then to the process kettle, the time the can is kept in each being given in the table in Chapter XII. The other method is not known to Southern can- iiers, as a rule, and it is due more to this fact than anything else that it has not been to some extent adopted. Following it, the cans after being filled are both capped and tipped and the ex- haust entirely dispensed with, the cans being sent directly to the process kettle. This permits of much more rapid work, one man doing the capping and tipping of the cold cans very quickly. In response to a letter, Mr. J. E. Diament, of Cedarville, New Jer- sey, a packer of long experience, writes as follows: "I have been in the tomato i^acking business for thirteen years, and in all that period never exhausted my goods. It takes a. stronger can to put tomatoes up in without exhausting. I pro- cess my goods forty-five minutes as a rule, and never less than forty minutes." As Mr. Diament packs from 750,000 to 1,000,000 cans of toma- toes a season, his letter is certainly worthy of consideration. The open process kettle should be used with this time. Many packers contend that the system of both exhausting and processing is safer. Southern canners will do well to at least experiment with the latter method, keeping some cans packed in this way to be examined subsequently, and the relative merits of the two meth- ods determined as indicated by the quality of the tomatoes when turned out of the cans. There are also what are known as "continuous process ma- chines" on the market in which the cans are carried along on endless chains through patent exhaust and process kettles ; the speed at which they move being regulated at pleasure to suic the contents. These machines vary in cost according to capacity, one with a capacity of 5,000 cans daily being catalogued at $800. Com IS next to tomatoes the canned vegetable most in demand. The margin of profit is small, and to make much money packing it it should be handled on quite a large scale and proper machinery used. Only sugar corn, a good, tender article, is used. The corn is "shucked" or "husked" by boys and girls. South- ern canners pay 1 cent per dozen ears, or 3 cents per bushel in the husk, for this work. The defective ears should be thrown out. The corn must then be cut from the ear. While this can be done by hand it is done more expeditiously, more satisfactorily and cheaper by one of the improved cutters, which remove the ker- nels whole close to the cob, or otherwise as may be desired. There are several of these machines on the market. A hand power cut- ter can be obtained for $90 ; the power machines are $200 and CANNING IN THE SOUTH. 49 I 35 Congress Street, Room 31, BOSTON. - - - MASS. Machines for the Manufacture of TIN CANS, VIZ: Sleeper Side Seaming Machines, Sleeper Heading Machines, Sleeper Rolling Mills. Also have in process of construction Machines for Floating and Testing the Cans, which are expected to be ready for the business of 1894, thus completing the series of machines and in- suring a product of 1300 to 1600 cans per hour, and employing one young man and four or five boys or girls only to attend to them. Address— SLEEPER MACHINE CO., 35 Congress St., Room 31, BOSTON, MASS. 50 CANNING IN THE SOUTH. upwards. After being cut from the cob the corn is poured into a corn silking machine, which separates the silk and pieces cf cob from the cut corn. A machine of this character can be bought for $50. If the corn is being packed according to the "moist pack" method, the kernels of corn are cut whole from the cob and after the silk, etc., is separated from them are packed into 2-lb. cans. The standard provides that a can shall cut out full of corn. If young corn is being used the cans must be packed more solidly than if older corn is the material packed. The danger in canning corn lies in packing the cans so solidly that they will be unable to stand the strain, or in improper processing result- ing in a few days in the corn becoming sour, the resulting gases causing the cans to either burst or swell. The can is next filled with brine, a dipping machine costing from $50 up, according to capacity, being used for this purpose, wiped, capped, exhausted, tipped and processed. If corn is to be "dry packed," the kernels are cut from the cob toabout ha f their depth, the remainderof thegrain beingscraped by the knives, making a pulp. The silk, etc., is removed from the kernels as in the first method, and the corn — kernels and pulp— is poured into the hopiDer of a self- feeding corn cooker, a machine costing about $350. In this machine the corn passes through a shaft in which it is cooked by steam, at the end pass- ing directly into the cans, which are automatically removed when filled. Tlie cans are at once capped and tipped and then pro- cessed as in the other method. More corn is required in the "dry" than in the "moist" pack, half of it being pulp, and it naturally filling in more solidly. The "dry" is the more expensive method, and through its requiring costly apparatus is little used in the South at present. Southern canners should secure tender, sweet corn or not pack it at all. They should provide themselves with the improved cutters and silkers and should exercise the greatest care throughout. Corn of excellent quality is packed so exten- sively in the East and West and sold so cheaply that the public has long since become accustomed to a good article, and is quick to distinguish an inferior one and discriminate against it. As in other canned products, the very best canned corn returns the largest jorofits. For canning small quantities of corn, the rule at present in the South, corn-cutting knives can be bought for a small sum and the grain removed by hand after the silk has been removed by stiflT brushes, also of insignificant value. This is only possible, cf course, with the "moist pack." Peas are another good paying feature of the output of the canning factory, but, like corn, to be handled in any large quan- tity they require special and very expensive machinery to pro- CANNING IN THE SOUTH. 51 ATTENTION CANNERS! THE CLARK For heating Soldering Irons, Capping Machines, Floaters, Solder Baths, Tinware Manufacturing Machinery, Etc. It will be to your interest to con- sider and investigate this superior system before adopting any other for the purpose. Its economy alone over any other system will pay for the outfit in one season. Write for illustrated catalogue that will explain its many merits. THE CLARK NOVELTY CO., Rochester, N. Y. G. A. CROSBY & CO., Western and Southern Agents. San Francisco, Cal. Pacific Coast Agents. F. A. ROBBINS' PRESS WORKS, AGENTS FOR THE ACME AUTOMATIC OIL ENGINES. 52 CANNING IN THE SOUTH. duce satisfactory results. The peas are first hulled or shelled. A machine having the capacity to hull sufficient ''Early Junes" to fill about 7,500 cans a day will cost about SjI, 500. Working "mar- rowfats," sufficient will be hulled for twice as many cans. Throughout, the packing of peas is a fascinating business, this and the other aj^paratus being marvels of ingenuity in the work they accomplish. From the liuller the peas are taken to the sepa- rator, which assorts them into the several sizes at the same time freeing them from foreign matter. Of these machines there are several on the market ranging in price from $200 up to $500 or more. A very acceptable separator can be secured at the mini- mum figure. The black eyes and yellow peas should then be removed. A blancher is next brought into service, a perforated receptacle of light galvanized iron holding about a bushel, with handles by means of which it is dipped into scalding water until the skins show signs of contracting. These blanchers cost but $2.50 each. The blanching completes the handling of peas in so far as it differs from that of other vegetables. Two-pound cans are then filled within about two-thirds of an inch of the brim with them, dipped in hot brine, wiped, capped and so on. Few Southern factories are at present equipped for doing much with peas, and it is hardly iDrobable that many will be for some time to come. It has not been the intention in citing these facts to dissuade Southern canners from packing peas at all. Far from it. They can be hulled by hand, boys 'and girls doing the work, and then separated in three or more grades, as desired, by the use of sieves, working over boxes, costing but little money and made at home if desired. Wire for the separating of the peas in this way can be bought from any dealer. In this way the cost of the appEiratus is reduced to an insignificant figure. For putting up small quantities good results can be achieved in this crude fashion. Grade the peas according to size as carefully as possible. There is money in peas, and when they can be obtained in suffi- ciently large quantities it will prove a profitable outlay to provide the special machinery referred to. ^Strin^ Beans are becoming more sought after and are ex- pected to become a leading article in the canning line. The strings are removed by boys and girls, old, tough beans being thrown out. The long beans should be broken in half. This work should be done as the stringing proceeds. They are then blanched, in a manner similar to peas, etc., and the cans, 2-lbs., packed with them, brine being added. If cold brine is added the cans after being capped are ex- hausted. If brine of 212° is used they are capped and tipped at once CANNING IN THE SOUTH. 53 irs cc 111 tr < Q. I O < UJ I H X m CD m 0) > 13 "D |- m > m Patented Sept. 21, 1880— April 4 and 18, 1882. The Rotary Knife is the only machine ever made that will pare peaches perfectly, rapidly and satisfactorily, and will pare soft, iineven or bruised fruit. As it is the only machine that successfully does tlie work, it is without a rival. It has been remodeled, improved, and strengthened, and is all we claim for it— Perfection. MANUFACTURED BY SINCLAIR-SCOTT MFG. CO., BALTIMORE, MD. 54 CANNING IN THE SOUTH. and sent to the process kettle. In regard to brine, it may be well to state that what is naeant is water in which just enough salt has been dissolved to give it a distinctly salty taste. LIMA beans, as far as can be ascertained, are not handled in the feouth. Not one of the numerous canners written to had packed them in this section, although several had done so in the North. Use tender beans. After shelling, work for boys and girls, pack the cans, 2-Ibs., add the brine and proceed as with other vegetables. Okra^ as has been stated before, is one vesretable of which Southern c mners must be careful. Do not pack heavily of it un- der existing circumstances. It may gradually force its way to the recognition it deserves in the North and West, but the' fact that it has not yet done so to any extent reduces the demand for it to a limited area. Use only the tender okra, which should be blanched from 10 to 15 minutes. Pack in brine in 2-lb. cans. Okra and Tomatoes are a pleasing combination gradu- ally coming into demand. It makes an admirable soup and must force its way to the front. Once it is introduced it will make rapid headway on its merits. Pack lightly, though, for the pres- ent. The okra should be blanched and chopped up somewhat. Put one-fourth okra and three- fourths tomatoes into the cans — 2's and 3's. Cap and proceed as usual. Succotasli, in the Northern significance, is a union of green corn and lima beans, about two-thirds of the former to one-third of the latter, put up in brine and processed as corn. Some South- ern canners have another succotash, a combination that is, if any- thing, more pleasing to the palate. It is corn, lima beans, okra and tomatoes, in about even quantities, making a fine soup. Pack lightly of each, designating difference on labels. No brine is used with the latter, and it is processed about the same time as corn. Whenever corn and beans are used, owing to their swell- ing while cooking, allow a space of from one-half to two-thirds of an inch in cans in packing. Siveet Potatoes, or as th^yare sometimes called, yams, yield abundantly in the South, and will be handled extensively by Southern canners. They are blanched until the skin cracks ; then taken on forks and peeled, sliced and quartered. Nothing is put in the cans — 3's and gallons — with them, and do not sink them deep enough in the exhaust kettle tf> allow the water to flow into the cans. Potatoes grown in Georgia and some other South- ern States are especially full of saccharine, and make fine pies. Southern canned sweet potatoes are expected to meet with high favor in other sections of the country as well as at home. Pack them in moderate quantities for a year or two until this demand can be better gauged than at present. CANNING IN THE SOUTH. 55 Asparag'us is now beiD^ raised on a large scale on the sea islands of South Carolina and the primary success has been so great that its culture must soDn spread all along the coast. Fancy prices are obtained for it in the Northern markets in the early sea-oti. After the North 3rn asparagus comes in competition and the profits are greatly reduced the canning of it will be in order. Packing in the latter part of the season special care should be ex- ercised not to can the old stalks which are tough and stringy. Brine is used as in beans The 3-lb cans are mainly used. Squaslie§ are packed to a limited extent by canners in Ten- nessee and one or two other States. The packing of much more than what may be required for the local demand cannot be recom- mended. Fine squasnes are raised, or can be raised, in practi- cally all parts of the South. JJae the tender squashes, peel, slice and then mash into pulp. If packed largely machines can be obtained to do this work costing $150 and upwards. It can be packed by hand, or if a tomato filling machine is in the factory it will do the work effectively. Nothing is added to the cans, 3-1 bs,, which are packed full, capped, exhausted, etc. Oysters, riams, Terrapin, etc. At Savannah, Bruns- wick, Fernandina, Apalachicola, Mobile, Corpus Christi, and FRUIT and VEGETABLE LABELS Lithographed or Printed. In Stock, or Special Designs to Order. Tobacco and Cotton Plaid Labels A SPECIALTY. Send for SAMPLES AND ESTIMATES. Office, 109 East Baltimore Street, . . . BALTIMORK, MD. 56 CANNING IN THE SOUTH. other points on the Atlantic and Gulf shores of the South, can- ning factories are found devoted especially to the packing of oysters, clams, terrapin, etc., of which there is an abundant sup- ply generally to be had. These factories must soon be supple- mented by many others in the same line. Men thoroughly acquainted with the situation look to the South as the future great source of supply of canned oysters ; the bivalve flourishes best in the waters of this section. Several Southern states have adopted laws regulating the taking of oysters and others will soon follow suit. Natural beds are being protected and every en- couragement being given to the establishment of artificial ones. Coast surveys have demonstrated that there are immense areas of Southern waters where enormous quantities of oysters of good quality can be cultivated. It is not the intention here to go into the details of this branch of the canning business. More capital is required for it to be successfully carried on than in the other lines. The oyster canning factory should be located on the water front and as near the beds as possible. The oysters are lifted from the barge, or whatever vessel they are brought to the factory in, dumped into small cars which are run over tracks into steaming chests where they remain until the shells are open. The oysters are then taken to the shuckers who are paid by the bucket or gallon After being shucked and weighed, they are washed in running cold water and packed. There are several sizes of cans used, the standards being 5 and 10 and 6 and 12 ounces. Brine containing about 3 per cent, of salt is used and the cans put through the usual course of wiping, capping, exhausting, etc. Clams are handled in a similar manner, but 1-lb., 2-lb., and 3-lb. cans are used. Terrapin is cooked until more than half done and then put through the customary process. Fish are cleaned as if for the table, being washed thoroughly. They are cooked until more than half done, packed solidly in cans, brine added, wiped, capped, etc. The bones are removed as much as possible. The exhaust is the same as with fruits and vegetables. Jbish are pro- cessed about 20 minutes. They are generally canned in 1-lb. and 2-\b. cans. There is apparently no good reason why many of the numerous varieties of fish found in Southern waters should not be extensively used for canning. Experiments should be made with all varieties that offer the slightest inducement. There must be many of the more than 200 varieties of fish suitable for food found in this section that can be canned successfully and a. demand created for in that convenient form. Southern fish should become an established article of canned food in the various mar« kets of the country. CANNING IN THE SOUTH. 57 DANIEL G. TRENCH & CO., CHICAGO, Canning Factory Outfitters. THE BAKEHL STEAM BOXES are the best Steam Boxes made. They outclass any- thing of the kind made elsewhere in the country. They are made in two sizes. Full detailed description, prices and testimonials sent on application. 5S CANNING IN THE SOUTH. CHAPTER XII. Tlie Time of Exbaustin^ and Processing. The time of exhausting and jDrocessing opens up a fertile field for discussion. Through the assistance of Southern canners whose goods have earned a reputation for quality, and from other sources of information, the following table was prepared. It will be found of continuous value to canners. The advice of experienced processors is against the use of the closed bath process for berries or for fruits that are soft, the heat being too great, and it being an easy matter to overcook and make the fruit liable to go to pieces in the can, a matter that has caused some complaint from jobbers heretofore. The closed bath process is not absolutely necessary, except for corn, clams, oysters and succotash, although it gives quicker and better results with some other articles. The great majority of canned goods can be processed in the open kettle, but it is advisa- ble to have a closed one in addition, if possible. The information contained in the chapters on the canning of fruits and vegetables gives about all else that it is necessary to say on this subject. Time of Exliaust and Process. EXHAUST AT ARTICLE. 212 dej^rees. Minutes: Apples 3 Asparagus 10 Beans, Lima 10 Beans, String 10 Blackberries 3 Cherries 7 Clams— I's 10 Clams-2's 10 Corn 10 Grapes 15 Huckleberries 5 Okra 10 Okra and Tomatoes 10 ^Oysters— 6 oz 10 Oysters— 12 oz 10 Peaches 5 OPEN BATH CLOSED BATH PROCESS PROCESS 212 degrees. 240 degrees. Minutes: Minutes: 15 3 45 30 — 35 45 30 7 3 12 4 20 25 40 11 4 7 3 35 20 35 20 16 — 20 10 4 *Five and ten ounce oysters are two minutes less on process res 33Cti7dl5' CANNING IN THE SOUTH. 59 DANIEL G. TRENCH & CO CHICAGO, Canning^ Factory Outfitters. THE BAKER HOLLOW STEEL TIPPING TOOL THIS IS A GEM. Once seen In operation j^ou would not be without it at double its cost. Send for Description, Price, Etc. 60 CANNING IN THE SOUTH. EXHAUST AT ^^^^ ^"^"^^ CLOSED BATH OlOdPe-rPPS PROCESS PROCESS ARTICLE. -Miniftes 212 degrees. 240 degrees, iviinutefe . Minutes : Minutes : Pears 5 12 5 Peas 10 — 20 Pineapples 10 20 8 Plums 5 12 5 Pumpkins 10 40 15 Squaslies 10 35 15 Strawberries. 3 6 2 Succotash 10 — 40 Sweet Potatoes 5 15 5 Tomatoes 10 80 20 [In case exhausting is dispensed with, increase time of pro- cess by about one-fourth. As mentioned in the article on tomato canning, most canners seem to regard the method by which the cans are exhausted as the most reliable.] CHAPTER Xlir. standards of Canned Goods. The following have been accepted as the standards by reput- able packers throughout the country. Southern canners must observe them. Aj^plfs. — Pared and cored, clear in color, cans to be full of fruit, put up in water. BlaQkberries. — Cans to cut out not less than two-thirds full after draining; fruit to be sound, put up in water. Cherries. — White Wax. Cans to be mil of fruit, free of specks and decay, put up in not less than ten degrees of cold cane sugar syrup. Cherries. — Red. Cans full of fruit, free of specks or decay, put up in water. Gooseberries. — Cans to be cut out not less than two-thirds full after draining, fruit unripe and uncapped, put up in water. Grapes. — Can^ full, fruit free from decay and put up in cold Avater. Egg Plurals and Green Gages. — Cans full, whole fruit, free from reddish color or specks, put up in not less than ten de- grees of cold cane sugar syiup. Peaches. — Cans full, fruit good size, evenly pared, cut in half pieces, put up in not le-s than ten degrees of cold cane sugar syrup. CANNING IN THE SOUTH. 6t DANIEL G. TRENCH & CO., CHICAGO, Cannings Factory Outfitters.. THE BAKER SINGLE STEEL CAPPING MACHINE. (HOLLOW STEEL— HEAT INSIDE.) This is one of the latest and best devices in the line of canning machin- ery and has sold this season like hot cakes. 62 CANNING IN THE SOUTH. Pie Peaches. — Cans full, fruit sound, unpared, cut in half pieces, put up in water. Pears.— Bartlett. Cans full, fruit white and clear, pared, cut in half or quarter pieoes, put up iu not less than ten de- grees of cold cane sugar syrup. Pears. — Bell or Duchess. Cans full, fruit pared, cut in half or quarter pieces, put up in not less than ten degrees of cold cane sugar syrup. Pine Apples. — Cans full, fruit sound and carefully pared, slices laid in evenly, put up in not less than ten degrees of cold caue sugar syrup. Plums and Damsons. — Cans full, sound fruit, put up in water. Quinces.— Cans full, fruit pared and cored, cut in half or quarter pieces, put up in not less than ten degrees of cold cane sugar syrup. Paspberrie.'i. — Cans to cut out not less than two-thirds fall after draining, fruit to be sound, put up in not less than ten degrees of cold cane sugar syrup. Strawberries. — Cans to cut out after draining not less than half full of fruit, which shall be sound and not of the varieties known as seedlings, put up in not less than ten degrees of cold cane sugar syrup. Whortlebe7'ries. — C'dus full, fruit to be sound, put up in water. VEGiETABLES. Aspa?'agus.—Csins full of young and tender asparagus, liquor clear. Lima Beans. — Cans full of green beans, clear liquor. String Beans. — Cans full, beans young and tender and care- fully strung, packed during growing season. Corn. — Sweet corn only to be used, cut from the cob while young and tender, cans to cut out full of corn. Okra. — Cans full of young, tender okra, with clear liquor. Peas. — Cans full of young and tender peas, free of yellow or black eyes, liquor clear. Pumpkin. — To be solid packed as possible, free from lumps and of good color. Sweet Potatoes. — Cans full, dry packed. Succotash — Cans to be full of green corn and green lima beans. Tomatoes.— Cans to be reasonably solid, of gooi ripe fruit, packed cold. Ogsters.— To cut out not less than five ounces for No. 1 and ten ounces for No. 2 cans, of dry meat after liquor is drained off. To be good size and bright color. CANNING IN THE SOUTH. 63 DANIEL G. TRENCH & CO,, CHICAaO, Cannins^ Factory Outfitters. Can Tongs, Capping Steels, Coppers, And all Canners Sundries kept in stock and orders filled promptly at lowest prices. 64 CANNING IN THE SOUTH. CHAPTER XIV. The MarReting of Canned Goods. The Southern canner should, first of all, cultivate the home market. Drive canned j^oods from the North and West out of the South and this section will be saved many hundreds of thousands of dollars every year. The great trouble with the South to-day is that so much money is sent out of it for articles that could be easily produced at home. This constant draining of money from the South steadily impoverishes it. Endeavor then to market your output in the South. Supply the town in or near which your factory is situated. Then visit the nearby towns and introduce your goods there. If they are of good quality there should not be great trouble experienced in inducing merchants to handle them. One South Carolina com- pany of young men adopted a method which, while it is not commended, was efTective in bringing store keepers to see that a home industry should be supported. They had put up an excel- lent quality of several vegetables but found the retail grocers un- willing to handle them. Undaunted, they started on a personal oanvass of the town and ofTered their goods to the consumers at a slight advance over the regular wholesalers' prices at which they had oflered to sell to the retailers. They were not long in securing a large list of orders for goods to be delivered at stated periods during the year. The merchants, finding that if they were not inclined to support an industry that was doing its share to build up the town the people were, soon came to terms, and there was subsequently no reason to complain of a lack of a local market for at least a portion of the output. Such a course is not to be commended except under unusual circumstances. As a rule the merchant will be found willing enough to assist in making a success of an industry whose ten- dency is to increase the prosperity of his community. It is not the province of canners to retail goods. Their business should be, whenever possible, with the wholesaler or the broker. If there are no wholesalers in their vicinity, and their pack is so small that the retailers of a few small towns may be able to handle it all, then they are justified in dealing directly with them. Job- bers are very properly jealous of infringements on their territory. They are not apt to regard with favor sales direct to retailers on the part of the canners ; and if the latter desire to do business with the jobbers and sell their pack ofF in large lots, they had better confine their transactions to them and the brokers. Es- pecially is this course advisable if the factory is situated near CANNING IN THE SOUTH. 65 DANIEL G. TRENCH & CO , CHICAGO, Canning^ Factory Outfitters. THE CANADIAN CAPPING MACHINE. CAPACITY 15,000 CANS PER DAY. THE CHEAPEST AND BEST POWER CAPPER FOR ITS CAPACITY ON THE MARKET. SIMPLE, DURABLE, and needs no exi^erienced machinisfc to take care of it. Send for detailed description and testimonials. 66 CANNING IN THE SOUTH. a large distributing point. There may be canneries located so far from jobbing centers that the freight rates effectually preclude them from shipping to wholesale liousts there. Under such cir- cumstances there is no recourse but to vigorously drum up trade in the territory about the factory. Every year the South is becoming a heavier consumer of canned goods. This is not so much due to the increase of popu- lation as to the more general introduction of this class of food. Not only in the cities, towns and villages, but on the farms con- sumers are found. Canners, whose self-interest has taught them to study the sources of demand, report that the farming classes are consuming a vastly greater proportion of canned goods than a few years ago, and that with a return of prosperity to the agri- culturists of the South, the consumption among that class will be rapidly increased. The Southern people in towns are heavy buyers of canned goods. Practically all of this demand should be supplied by Southern canners. At present it is not. In almost any store the greater number of cans will be found bear- ing labels of Northern and Western packers ; to some extent this has been due to a distrust of Southern canned goods — a natural fear of a new industry. This feeling has been largely driven out. It still txists but every year approaches nearer to annihilation. Southern canners have proved that they can pack goods equal in quality to those from other sections. Once the public learns that the victory is won, and the era of the Northern and Western canned goods in the South is at an end. This is one reason why such emphasis has been laid on the injunction to Southern can- ners to subordinate quantity to quality. In the larger markets of the South merchandise brokers are to be found who will sell canned goods on samples for a small commission. Jobbers also buy direct on samples. Southern can- ners must expect to meet the prices of Northern and Western canners. Business men cannot be governed largely by sentiment. It is too frequently a question of close profits with them. Be fair in all dealings with the jobbers ; have your goods just what you represent them to be, and once a foothold is obtained, it need never be lost. Southern canners of oysters, terrapin, etc., have shipped ex- tensively to Western and Northern markets and found a ready sale. Canners of pineapples will soon do likewise. Large can- ners of vegetables and fruits have also successfully invaded the markets of those sections. But the small canner cannot expect to do this ; to him the South is the natural market. Here he should seek to sell his output, and here, if it is of a quality that justifies Southern people in buying, he will dispose of it at a good CANNIXG IN THE SOUTH. 67 DANIEL G- TRENCH & CO., CHICAGO, Canning; Factory Outfitters. BAKER'S HORIZONTAL KETTLE (Fitted for Water and Steam). We can also furnish tliis Kettle for dry steam only. The Horizontal Kettle has many points of advantage over the Upright Kettle. Fall particulars^ prices and testimonials on application. (See Battery of Kettles on another page of this book). 68 CANNING IN THE SOUTH. profit. As his output increases he can, if he desh^es, seek mar- kets elsewhere in the United States and outside of this country. A few Southern canners are now shipping to Central America. The trade there is not lar^e but it is hoped that the coming years will find a heavy demand for the products of Southern canneries there, in Mexico, and in the countries of South America. Labels : In addition to putting up a fine article Southern canners must present their goods in an attractive shape. The , eye must be appealed to. A slovenly look- 'ing article is not likely to quickly find its way into public favor. In their first pur- chases, at least, customers are likely to some extent to be led by sight. Hence the importance of artistic labels carefully and cleanly put on. Southern canners must also learn the value of brands, or trade marks, for their goods. Some have already done so, but the majority pay no attention to the establishment of a brand in public favor through its excellence. Those who put up a really superior article will appreciate the value at once of having it so designated that it will not be confused with others. Knowing that their output is fine in quality they should not fail to secure the advantages that are the result of the public's appreciation of a good article of food. To do this there must be some individ- uality about their canned goods, some characteristic that will cling to the memory of purchasers and render it an easy matter for them to call for the same goods in making subsequent pur- chases. Nothing will do this better than an attractive name, backed up by an attractive picture. It may cost a little more in the beginning to have an especial label lithographed, but it will be found profitable in the long run to do so, especially with the larger factories, whose output will be scattered over a wide area. Smaller factories, whose output will be marketed near home, can order stock labels merely having the name of the factory printed on them in bold type. There are several large concerns that are devoted especially to labels and from any of them satis- factory work can be obtained. Frequently a wholesale house will contract for a large number of cases (2 dozen to case), having labels bearing its name placed on the cans instead of the regular canner's labels. CANNING IN THE SOUTH. 69 DANIEL G. TRENCH & CO CHICAGO, Cannins^ Factory Outfitters. THE RANNEY GAS Machine. This machine furnishes Gas for illuminating and for use in fire pots from the same pipe, and is a safer, more economical and better system for use in Canning Factories or Can Shops than Kerosene or Gasoline. Send for detailed information and testimonials. 70 CANNING IN THE SOUTH. CHAPTER XV. Dra^Tbacks to Canning in tlie Soutli. Among the letters that have been received and made use of in the preparation of this compendium, many from the oldest canners in the South, the pioneers of the industry in this section, not one has been marked by other than a most hopeful feeling as to the future. All seem to believe that the difficulties hereafter will be less in number and easier to overcome than those that had to be met and struggled against in the past. In answering the request for a statement as to what they considered the chief obsta- cles to the expansion of the industry in the South at present, al- most every one has added a few lines to the effect that in his opinion the South is bound to become the great canning section of the world and that the obstacles at present existing can be overcome by the adoption of proper methods and the organization of Southern canners into a strong, compact body working for the common interest. The same replies came from all directions. But three obsta- cles were pointed out. They were — Inadequate capital. Inability to obtain sufficient supplies. Excessive freight rates both ways — on the empty cans coming to the factories, on the filled ones going out from them. The first of these has already been referred to. The fact that a canning factory cannot be started and operated on hardly suffi- cient money to j^ut in the smallest plant is now better realized than it was a few years ago. More canning companies are being organized and fewer individuals are attempting to establish fac- tories of their own, as a result. The companies, too, are providing more capital than heretofore, amounts from $2,500 up to $10,000 or more. Canneries started in the past year have been, as a rule, on a larger scale. The future will see new concerns providing plants with much greater capacities than are now the rule in the South. The obstacle of inadequate capital will work its own cure. As the factories now in the South with sufticient capital to give them an opportunity to operate properly prove good pay- ing investments, an inclination on the part of the public to invest more freely in these enterprises will become apparent. The manner in which cotton mills, with capital invested ranging from $25,000 up to $500,000, have gone up all over the South shows that there is adequate capital in this section for any industry that demonstrates its ability to give a good return to those placing their money in it. While there will be numerous small canneries CANNING -IN THE SOUTH. DANIEL G. TRENCH & CO., CHICAGO, Canning Factory Outfitters. BAKER'S UPRIGHT KETTLES AND TRAVELLING HOIST. We furnish Kettles of all kinds— Horizontal and Upright. OPEN VATS, &c. ^©'•Complete Catalogue on Appl,ication.==Sj§i 72 CANNING IN THE SOUTH. scattered through the South, the tendency now seems to be^ whenever it is possible to place sufficient stock, to build and equip factories of more pretentious proportions. These large con- cerns will be of great assistance to the smaller factories, as the presence of a number of them will eventually induce the manu- facture of cans at several points in the South, lead to the forcing down of freight rates, and to the more general introduction of canned goods in Mexico, the Central American States and the countries of South America, w^th which the South should, and will, have more extensive trade relations year after year. As to the inability to obtain supplies, that has been overcome without great difficulty w^hen canners have shown farmers that they really mean business, that they have the money to pay for supplies, and that any contracts they may make will be fully carried out. Unless the farmer knows that he is to have a sure market for his products he cannot be blamed if he does not turn his attention to vegetables and fruits. As has been pointed out, contracts should be made with reliable farmers as soon as it is definitely decided that a canning factory is assured. Pay promptly for supplies the first season and there is not apt to be much" trouble experienced in after seasons. Or, if the opportunity is open, do as some Southern canners are now doing: Buy or rent forty or fifty acres, or whatever land will be needed, and raise supplies directly and save the profits that would otherwise go to the farmers. Every successful cannery, by wiping out any preju- dice that may exist among farmers of its vicinity against chang- ing their crops in part, renders it easier for new ones to provide for the necessary supplies. High freight rates are the most serious obstacle of all encoun- tered. It is the one that will continue the longest, but even it is not sufficient to offset the many advantages the South oflfers for the industry. Freight on the cans from Baltimore, Chicago or other manufacturing jDoints, is a serious matter, and especially to interior factories debarred from the water routes. It is but a matter of a short time, it is believed, when this will be partly overcome by the establishment of centrally located can making plants. At present the freights have to be paid, though, no mat- ter how high they may be. In the event of the canner seeking distant markets this obstacle likewise tends to somewhat further reduce his profits. In other lines of business by effective organic zation and continued opposition before railroad commissions freights are kept down. Southern canners must do the same a& Southern lumbermen, naval stores operators, etc. They must unite and fight this and other battles as one man. The obstacle can be wiped out in this way. The nucleus of such an organiza- CANNING IN THE SOUTH. DANIEL G. TRENCH & CO., CHICAQO, CanniM^ Factory Outfitters. 74 CANNING IN THE SOUTH. tion is at hand ia the Southern Canners' Association. Self- interest must soon force all Southern canners into it and in the combination will be found power sufficient to reduce the evil of excessive freight rates, of which so many complain, to a mini- mum. There is, it will be seen, no obstacle that can greatly hinder the development of the canning industry to enormous propor- tions in the South. CHAPTEK XVI. Can-Making^ in tlie 8outh. At the present stage of the canning industry in the South there are but few factories using a sufficient number of cans in a season to justify them in putting in special plants and manufac- turing them. No factory, in fact, will find it profitable to do this if the necessary supplies are not nearly up to the 1,000,000 mark. Canning but 300,000 to 500,000 cans in an entire season, large as tliese figures may appear to canners just starting in the business, the wisdom of putting in can-making machinery is doubtful. There is a way, however, in which the manufacture of cans may be introduced in the South with exceedingly bright pros- pects of its proving a profitable industry. The establishment of well-located factories for this purpose is referred to. A factory established in or near Savannah, for instance, would be within easy reach of South Carolina and Georgia canneries that will re- quire in the next season in the neighborhood of 3,000,000 cans, and the demand from which will increase and a further demand be created by the establishment of other canning factories. A can-making factory so situated would have the advantage of water freights on the tin plates from Baltimore, New York or other Northern ports, and would be enabled to furnish cans at least at as low prices as the houses North. The great advantage to the Southern can ner would lie in the reduced freight charges on em\ ties. Or, if thought better, a more central point for a larger number of canneries could be selected for the can-making factory, the tin plates brought by water to Savannah or any other near Southern port, and thence by rail to the factory. It is hardly necessary to point out the fact that the difference in freight room between the tin plate and the number of cans that could be made from it is tremendous. CANNING IN THE SOUTH. 75 DANIEL G. TRENCH & CO , CHICAGO, Canning Factory Outfitters. Baker's Power Tomato Scalder and Washer. Capacity 80 to 225 Bushels Per Hour, as Required. The only invention on the market that will thoroughly wash tomatoes before scalding or during the scalding process, sub- merged not less than three inches. By so doing, the heavy mud will fall to the bottom of the tank, and light, muddy scum will float on top of the water and not come in contact with tomatoes again, as is generally done with all other devices on the market for scalding purposes. 76 CANNING IN THE SOUTH. With one factory to supply Southeast Georgia and the South- ern and Southeastern parts of South Carolina, another could be established in the more northern part of Georgia to supply the can- neries of that section, of Tennessee and Alabama. A factory could also be established in North Carolina to meet the demand in that State and parts of South Carolina and Virginia. Others will naturally suggest themselves. Interior canneries are the ones to whom the establishment of such factories appeal the most, those on the coast being in a position to bring their cans down at less ex- pense by steamers or schooners. The starting of several of these can factories is inevitable. Many Southern canners have discussed it, and in a season or two more, finding the number of canneries greatly increased in this section and the demand for cans at a point where large can-making plants in several places will be in a position to secure enough orders to run them profitably, canners will see this new industry added to the South's long list, and the most important adjunct to canning permanently established here. Thegreat saving that will be effected for Southern canners will aid in offsetting the disadvantage of high freight rates they will I)robably labor under for a few years longer in shipping their goods to markets at any distance. When can-making is introduced in the South care should be taken to secure the best machinery and skilled labor and to turn out cans equal to the best that the progressive and well-equipped establishments of the North and West place on the market. Southern canners must have well and properly made cans and while they will be eager to aid a home industry of this character they must in protection to themselve insist that its output is of good quality. Every year the cost of making cans is being reduced by the improvement of old machines and the invention of new ones. It is not the intention to enter into any discussion of the relative merits of the plants for this purpose now on the market. Any Southern canner or combination T)f canners, or any outside parties, who contemplate entering upon the manufacture of cans, can secure all necessary information by corresponding with the firms manufacturing machinery of this character. In- vestigate well before investing. It may be that some Southern canners are so situated that they will, after a thorough consideration of all circumstances, conclude that it is advisable for them to manufacture their own cans. For their convenience the following statement, found in the catalogues of supply houses, is given. They will provide information to pur- chasers as to the method of manufacture. The standard sizes of cans, etc., will be found under chapter XIX. CANNING IN THE SOUTH. 17- DANIEL G. TRENCH & CO. CHICAGO, Cannings Factory Outfitters,, THE "EUREKA" APPLE PARER. APPLE PAPERS •AND- APPU^ WORKING MACHINERY •OF ALL KINDS. Send, for Catalogues, &c. 78 CANNING IN THE SOUTH. COST OF MACHINERY NECESSARY TO MAKE 3,000 CANS PER DAY. FOK MAKING CANS ONLY. 1 No. 1 Body Former ^ 9 00 1 pair No. 8 Snips 2 00 1 22-inch square Shear 40 00 1 No. 4 Press Tops and Bottoms 65 00 1 No. 3 Press Caps 50 00 1 Gallon Combination Die, Tops and Bottoms. 38 00 1 2-lb. Combination '• " " 35 00 1 3-lb. " " " " 39 00 1 Gallon Cap Die 13 00 1 3-lb. " 13 00 12-lb. " 11 00 5 Floating Plates 5 00 15 Assorted size Seam blocks, $1.00 each 15 00 5 Seaming Machines 12 50 1 Hand Solder Cutter 15 00 1 Rosin Grinder 20 00 6 pair Hatchet Irons 6 00 6 pair Floating Irons 8 00 Files, Handles and small Tools 10 00 $406 50 This can be increased to 6,000 i^er day by adding Seaming Machines and Irons, or any articles not needed can be omitted. There is doubtless a