IE59 BHEBR HM TH ft* ^A V^ **!. -A^ \' '•. .. ' "^ . CC Digitized by the Internet Archive in 2011 with funding from The Library of Congress http://www.archive.org/details/americancommerciOOshin AMERICAN COMMERCIAL METHODS OF MANUFACTURING PRESERVES, PICKLES, CANNED FOODS, ETC. BY C. A. SHIISKLE REVISED EDITION A ■/ o £■ COPYRIGHTED BY C. A. SHINKLE 1912 ALL RIGHTS RESERVED 1 CU320609 7L0 t , PART FIRST. PICKLES, SAUCE, VINEGAR, ETC. Part first will treat of pickles and like products. The first and most important is the cucumber. Allow me to lay stress on having them delivered at the salting house as fresh as pos- sible, as this is a very necessary requirement if a crisp, a good color, and good keeping pickle is expected. The cucumbers should go into the brine or salt, not exceeding six or eight hours after they are picked from the vine. The writer has salt- ed cucumbers two days after they were picked, but pickles from such stock will be tough, hollow, and poor keepers. The first step towards making good pickles is good salt stock, and to get good salt stock it must be salted properly, and another point is care in handling. It is the accepted theory of some packers that it does no special harm to the cucumbers if they are bruis- ed some in handling, providing they are put in brine before they get soft. But this is not the case, if the packer expects to get a first class pickle. It is the common custom of the grower to deliver cucumbers to the salting house in sacks, and some times loose in the wagon box. Cucumbers should not be handled in this way; the growers should be required to deliver the cu- cumbers in slatted crates. SALTING TANKS. Our first though must be of the storage or salting tanks. The question as to which is the best kind and size of tank to use, is one of considerable difference with various packers. The method of salting, and volume of business done, should, and does govern the size of tank to use. The most econonfreal tank to use, first cost to be considered, would be a large tank of from IS to 16 foot bottom and 6y 2 to 7 foot stave. In any event a tank should not be too deep; six feet makes a very convenient size. This size is convenient to dip the pickles out of. One of 1 the objections to a deep tank is the extra weight on the bottom pickles, which is a serious objection, from the writers exper- ience. A tank of the above size is more economical, as to first cost, and will answer all purposes if the cucumbers are not sort- ed into the various sizes before they are put in brine. This is sometimes done, but it is not practical, the better method being to sort the cucumbers in to at least four sizes before they go into the brine. The first size is up to two inches long; second size from 2 to 3 inches; third size from 3 to 4 inches, and the remaining sizes coming out of the open end of the machine can be farther sorted by hand, but the writer considers the four sizes sufficient. Now when the pickles are sorted up into four sizes, as advised, there will be four tanks under process of fill- ing, and unless the cucumbers are received in very large quan- tities, it will require an extended time to fill some of the tanks, and the writer finds the most convenient tank is that of about 12 foot bottom and 6)4 stave, i. e., 12 feet in diameter and 6 feet deep. The question as to the best material to make the tanks from is one on which all packers do not agree. Pine or cypress are usually the lumbers used, and there are arguments for and against both. The writers objection to cypress is the fact that it is so very brittle, and then, too, it is much harder to swell tight when it once gets dry and shrinks. On the other hand it is claimed it will last much longer than pine, but with all, the writer prefers pine. Another experience the writer has had that has caused him time and worry is that a tank that will hold water will not oft times hold pickle brine. If a leak oc- curs in the staves of a tank it is very easily remedied, but if it occurs in the bottom it is sometimes difficult to get at. To obviate this trouble the writer makes it an invariable rule to cork the bottom, especially around the staves, with a light strand of candle wicking: this precaution may save a world of trouble. SALTING CUCUMBERS. As we say in our chapter on tanks, we strongly advocate the sorting of the cucumbers into at least four sizes when they are received at the salting station, and to do this with economv one should have a sorting machine, and so far as the writer knows, the rotary machine is the best. There are two general methods of salting cucumbers; one called dry salting — the one in general use — the other brining. There is a difference of opinion as to which is the best of these methods. It is claim- ed by some that where the dry salting is used there are too many so called flab pickles, pickles that are badly shrunken, and will not plump out in the process, and such may be the case if the salt is not properly distributed over the pickles. On the other hand, the tank will hold from % to 1-3 more pickles when dry salted than when the brine method is used. Dry Salting. — Make a brine by running 8 or 10 inches of water in the tank, figure the approximate number of gallons of water used, and add about one pound of salt to each gallon of water in the tank, then stir the water until all the salt is dissolv- ed. This will make a brine of about 40 to 45 degrees on a Beaume's salt scale, or salometer. This water will act as a cushion for the cucumbers when they are dumped in the tank. proceed to fill the tank with cucumbers, adding salt from time to time at the rate of fifty pounds of salt to 1,000 pounds of cu- cumbers for all sizes under four inches. For larger sizes it is the writer's rule to use from 60 to 65 pounds of salt to the 1,000 pounds of cucumbers. Care must be taken to distribute the salt with some uniformity on the cucumbers. Do not dump two or three sacks of salt around the edge of the tank, and de- pend on its dissolving and distributing itself. This oft times is the cause of flabby pickles. When through receiving cucum- bers fur the day, the tank should be covered and weighted down. To do this, spread some sacks or cloth of some kind over the cucumbers, make a cover of some rough inch boards, rut the required circle and size of tank. Lay these on the sacks, and weigh down by filling two or three casks with water. It is best to use open head casks for this purpose, as they can be emptied with dispatch when it is necessary to open up the tank. If the brine is within a foot or two of the top of the pickles when the cover is put on, and weighed down, it will not be necessary to add any brine, for the cucumbers will soon set- tle down under the brine in the tank, but if the brine does not come up to the required height, make a brine in the same way as for salting in brine, and add this to the cucumbers. Fill the tanks level full with pickles, and weigh down with the water casks, and let them remain on the cover until the cover sinks within the brine 6 to 7 inches, then brace down the cover with some 4 by 4 inch joists, blocking the ends of the joists with some four inch blocks, made fast to the side of the tank. After all the cucumbers have been added to the tanks, let them remain in this brine 3 or 4 days, than add 40 pounds of salt to each 1,000 pounds of cucumbers, or enough salt to bring the brine up to 30 degrees of the salometer. Distribute this salt evenly over the cover; the salt will dissolve and the heavy brine will find its way to the bottom of the tank. After the cu- cucumbers stand in second brine 6 to 8 days add40 pounds more salt to the 1,000 pounds of cucumbers. It will not require but very little additional salt to keep the brine up to the required strength of 35 degrees, if the tank is so arranged that the brine can be pumped over. To do this, there should be fitted in the tank a box, 4 inches square, the depth of the tank, and notched in the bottom, so it will draw the brine from the bottom. Make this box securely fast at one side of the tank, and use a common kitchen pump with an inch pipe that will reach the bottom of the tank. The brine should now be pumped over once a week for two or three weeks, then at least one a month, especially in hot weather. After pumping over the brine, test it with a Beaume's salt scale or salometer, and if the brine falls below 35 degrees add enough salt to bring it up to the required strength. After the cucumbers have been in the brine 4 weeks, gradually bring the strength of the brine up to 50 to 60 degrees Beaume's salt scale or salometer. Salting with the Brine Process. — Fill the tank with cucum- bers in the same way as for dry salting. Put the cover on after each day's work, and cover the cucumbers with a 80 degree brine. The most convenient way to accomplish this, is to make a box that will hold from 2 to 4 bushels of salt. Bore the bottom and for about 2 inches above the bottom on the sides full of J4 i nc h holes. It is a good plan after the holes are bored to burn them out with a hot iron; this will prevent them from closing up when the box is wet and swells. A half barrel will also do for this purpose. Fill this box or half barrel with salt, tie a bag over the end of the hose, so as to make the water spread, put the end of the hose in the box, and turn on the wat- er. Care must be taken to prevent the water washing holes through the salt. Keep the box well filled with salt, and as the salt is dissolved by the action of water on it, this will make the required strength brine, about 80 degrees. After the cu- cumbers have stood two or three days, proceed to strengthen the brine in the same way as advised for dry saltnig. as the writer has said above, the one objection to this method of brin- ing is the additional tankage required. After the cucumbers have been in the brine for a time, and particularly after they are about through fermenting, there is a heavy slime that gathers on top, and this should be skimmed off, or a better way is to wash it off with a hose. This will not affect the strength of the brine, as the brine is so much more dense than the fresh water the fresh water will remain at the top of the tank. The cucumbers should remain in this brine at least 30 days before sorting, though six weeks is better. It is the writers exper- ience that cucumbers salted by the brine process make a more plump pickle where no alum is used in processing. PROCESSING CUCUMBERS. Our next step in the manufacture of pickles is termed pro- cessing and the first thing to consider is a suitable tank. It is the writer s practice to use a round tank about 4 feet in diameter and about 4 feet deep. Make a cross by using a four way steam tee, cut four y± inch pieces of pipe, 18 inches long, make a y^ inch hole on each side of the pipe, about 4 inches apart : screw a cap on the ends of three of the pieces of pipe, and screw them in the four way tee. Connect up the steam pipe with the perforated pipe. Make a false bottom of lath so as to prevent the pickles coming in contact with the hot pipe, also have a \ l / 2 inch drain hole in the tank to drain off the water, and our tank is then ready for business. Our first move, of course, is to fill the tank about '4 full of cucumbers out of the brine, either before or after sorting; then fill the tank to the top with cold fresh water, and let the cucumbers remain in this water 12hours ;thendrainoff thisfirst water and cover cucum- bers again witli fresh water adding 2 pounds of alum to each 50 gallon cask of cucumbers (not water) in the tank, then turn on the steam and slowly heat the cucumbers to 130 degrees. Af- ter the water becomes hot, but before the heating up process is finished, add 2 ounces of tumeric to each cask of cucumbers in the tank. The cucumbers should be stirred frequently with a long paddle. Let the cucumbers remain in the second water 10 to 12 hours, and they are ready for sorting into the required sizes, or if previously sorted, to go into the vinegar. All bot- tling and small keg sizes should go into 30 grain vinegar as soon as sorted. It is the writer's custom to have a number of tanks about the same size as the processing tanks, for this use. After remaining at least three days in this 30 grain vinegar, (and it will do no harm if they remain in this first vinegar 10 to 15 days, if the weather is not too warm), the pickles may be packed intheshippingcontainers, pails, kegs, bottles, etc., cover the pickles with 20 grain vinegar, adding the required amount of spices, (see pickle spice). For the bottled pickles use bot- tling vinegar, (see bottling vinegar.) All other pickles from and including the medium or number 1,800 size, may be sorted direct into the kegs, barrels or casks, and covered with 50 grain vinegar; but if the pickles are sorted direct into the above packages, there should be a -)4 inch hole in the bottom of each package, so as to allow all surplus water to drain off, for any water that may be in the containers only aids to reduce the strength of the vinegar. A word as to vinegar in this connection might be in order. When using the word vinegar, unless otherwise specified, the writer alludes to what was formally called white wine, now called Spirit or distilled vinegar, and this is the only vinegar that should be used on pickles, as it is the only strictly pure vinegar made, and the only vinegar that has the required strength to keep pickles. ALUM. There are several states that prohibit the use of alum in the manufacture of pickles, but so far as the writer has been informed there has never been any ruling by the national au- thority on the subject other than, if used, it must be so stated on the label. But there is a possibility of such a ruling at any time, consequently it is well to be prepared to meet such a ruling, and the following process is the one the writer has used. We do not claim that pickles processed by this formu- la give the same satisfaction to either manufacturer or consum- er as those processed with alum. But if the law prohibits the use of alum, each and all of us must be content to have our pickles without it. TUMERIC. It has been ruled by some authorities that tumeric comes under the head of color, consequently must go on the label. With this ruling the writer does not agree, for tumeric is as much a spice as cloves, mustard or any other spice, and is used in the manufacture of all currie powder, also is a very neces- sary spice in chow chow, as a spice, and not as a color. PROCESSING CUCUMBERS WITHOUT ALUM. As we say .above, we do not expect pickles made by this formula to be as satisfactory as when made with alum. It is a substitute only. Put the cucumbers in the processing tank. cover with water and heat up to 110 degrees F. Let the cu- cumbers remain in the water from 10 to 12 hours, then drain, and re-cover with water. Heat up to 130 degrees. Let the cucumbers remain in this water from 10 to 12 hours. Drain off the water the second time, recover with fresh water: add 3 pounds of salt and 2 ounces of tumeric to each cask of cucum- bers in the tank, and heat up to 140 degrees. Let the cucum- bers remain in the third water from 10 to 12 hours, and sort This will make a fairly crisp pickle. SIZE OF PICKLES. While there is no positively fixed rule by the manufactur- ers, as to size of pickles, the following is the one the writer has used and found satisfactory. BOTTLING STOCK. Gal. 15 Gal. 3d Gal. 45 Gal. Keg Bbl. Cask. No. 1 Midgets 1V 2 to 1% in. long 665 10,000 20,000 30.000 No. 2 Midgets,* iy 2 to 1% in. long 450 6,500 12.500 20,000 No. 3 Midgets, 1% to 2 in. long 335 5,000 10,000 15,000 No. 1 Gherkin,, 2 to 2»/ 2 in. long 265 4.000 8,000 12,000 No. 2 Gherkin, 2% to 2V 2 in. long 225 3 300 6,600 10,000 No. 3 Gherkin, 2V 2 to 2% in. long 165 2^500 5.000 7,500 Fancy Keg Stock. No. 1 Sweets, 2% to 3 in. long 133 2,000 4,000 6,000 No. 2 Sweets 3 to 3% in long SO 1200 2.400 3.600 No. 3 Sweets,' 3% to 3y 2 in. long 55 '800 1,600 2,400 Sour Keg and Barrel Stock. Mediums 3% to 4 in. long 40 600 1,200 1.800 I,arge. 4 'to 4V 2 in. long 25 350 700 1,000 Stuffed Pickles, 4% to 5 in. long 17 250 500 750 Dixie Sweets, 5 to 7 in. long, Split 35 pieces 500 1,000 1,500 7 SALTING WHITE ONIONS. Put the onions in a tank or cask, put on a cover and weigh down in the same way as for cucumbers, then cover the onions with cold water. There are two objects in putting the onions in fresh water; first, it dissolves and removes more or less of the earth that clings to the onions when they are gathered ; second, the water takes out some of the juice, which is the cause of the onion brine becoming putrid and dark. After two days drain off this water, and cover the onions once again with cold water; then add 3 pounds of salt to the bushel, or 18 pounds of salt to the 50 gallon cask of onions in the tank. Spread the salt on the top of the tank or cask, where it will dissolve and reach all parts of the tank in a short time. Let the onions re- main in this brine from 3 to 5 days, and then draw off the brine ; or a better method is to transfer the onions to other casks or tanks on account of the heavy sediment that will be found in the bottom of the tank. Cover the onions with a 60 per cent, brine by Beaume's scale. After about three weeks the onions are ready for use. The writer makes the following assort- ment for onions; number 1, y 2 inch in diameter; number 2, $4 inch in diameter; number 3, 1 inch in diameter; number 4, 1)4 inches in diameter, number 5 all remaining sizes. PROCESSING ONIONS. Put the onions in the processing tank, add 2 pounds of alum to the 50 gallon cask, cover with cold fresh water and heat to 100 degrees but do not get the temperature above 100 to 110 degrees. Our object in heating the onions is to plump them, but we do not want to plump or expand them enough to cause the layers of the onion to pull lose. Let the onions re- main in the process 24 hours, then put them in cold fresh wat- er, in which they can remain until peeled, providing this is done in 2 or 3 days. When the onions have been peeled, put them in a cask and cover them with water to which 1 pound of powder- ed alum has been added. If it is not the desire of the manu- facturer to use alum, use 5 pounds of salt instead. After the onions have remained in the water 2 days, drain, and cover with 40 grain vinegar. The object in using so many changes of water is to bleach the onions. SALTED RED PEPPERS. These peppers are used for relishes, chili sauce, etc. Blanch the peppers in boiling water for about 5 minutes or until the stem and seed pod will pull loose from the pepper. Af- ter stemming the peppers, put them in a kettle, or a tank with a perforated steam pipe. If cooked in a kettle, add about a gallon of water to each 100 pounds of peppers. Cook the pep- pers about 15 minutes, then put them in a cask and add about 60 pounds of salt to the 45 gallon cask, distributing the salt well through the peppers. Store the casks, but do not bung up until after fermentation ceases. SALTING CAULIFLOWER. After trimming off all the green leaves, put the cauliflow- er in a tank or cask. Cover with cold water and add 5 pounds of salt to the 100 pounds of cauliflower. Let the cauliflower remain in this brine 3 days, then drain off the brine, as this is necessary to make nice white cauliflower. Cover the cauli- flower the second time with fresh water adding 8 pounds of salt to 100 pounds of cauliflower. After 3 or 4 days test the brine and if it is below 45 degree: Beaume's scale, add enough salt to bring the brine up to the required strength of 45 degrees. It is very necessary that the tank should be so arranged as to pump over the brine. SALTING GREEN OF FIG TOMATOES. To each cask of tomatoes add 60 pounds of salt ; distribute the salt well through the tomatoes, head up the cask and fill with fresh water through bunghole ; leave bung out while to- matoes are fermenting. When tomatoes are through ferment- ing add enough 50 degree brine to fill the barrel full, and bung up. SALTING WAX BEANS. Wax beans are salted in the same way as fig tomatoes, only the barrel may be bunged up and put away, as they fer- ment but very little. SALTING BURGHERKINS. Burgherkins are salted in the same way as fig tomatoes. 9 SALTING DILL HERB. The dill should be cut just as the flower bud is bursting Fill the barrel with dill, press down, but not too hard. Add 60 pounds of salt distributing well through the dill while put- ting it in the barrel. Head up the barrel and fill with fresh water through the bunghole. SALTING PARSLEY TOPS AND THYME. Parsley and thyme should be chopped fine before salting, as they are used principally in making mustard. After chop- ping fine, fill the barrels, do not press down ; salt the same as dill. SALTING TARRAGON HERB. This herb is used principally in mustard, chow dressing, etc. It has several names, as Tarragon, Estragon and Drag- onswort. It should be cut just as it commences to bud. Chop up fine and salt the same as parsley but the better way to put up tarragon is in vinegar. To each pound of tarragon herb add Yz gallon of 50 grain spirit or distilled vinegar ; let the mix- ture stand 6 weeks before using. "SALTING CHOPPED CABBAGE. This salted cabbage is used in making relishes. Use only clean white cabbage, and do not chop any of the core. The white leaves left over when making kraut may be used for this purpose. After chopping cabbage, fill the barrel, adding 60 pounds of salt ; do not bung up for several weeks. SALTED CELERY. Salted celery, like cabbage, is used in making relishes. Chop fine, and salt the same as cabbage. SALTING GREEN MANGO PEPPERS. Green peppers are salted the same as fig tomatoes. SALTING MELON MANGOS. The proper melon to use for mangos, is what is termed the garden orange ; it is a small dark green melon, and a good bear- 10 er. Melons are salted the same as cucumbers, either in tanks or casks. SALTING WATERMELON RIND. After peeling and paring away all red meat, cut the rind in- to cubes about ^4 inch square, put them in a cask, put on a false head, the same as for cucumbers. Make an 80 degree brine (2 pounds of salt to a gallon of water) fill the cask with this brine ; after 2 days add 10 pounds of salt to each cask, putting the salt on top of the false head. Let the rind stand in this brine for 10 days, then transfer it to a clean cask, head up, and fill with fresh made 60 degree brine (about lJ/2 pounds salt to a gallon of water). This rind is used in fancy sweet pickles and makes a fine flavored sweet pickle. SALTING MUSKMELONS. The muskmelons must not be ripe enough to be soft, and on the other hand, they must not be so green that they lack flavor. Salt the same as watermelons, only, in addition, add \y 2 pounds of powdered alum to the first brine. PROCESSING GREEN TOMATOES. Process green tomatoes the same as small cucumbers; af- ter sorting them, put in 45 grain vinegar. PROCESSING WHITE OR WAX BEANS. Put in process tank, add 1 ounce of tumeric to each barrel of beans. Heat up to 145 degrees. Let the beans stand in this water 12 hours, then put them in barrels and cover with 45 grain vinegar. It is not necessary to change the water on the beans. GREEN MANGO PEPPERS. Soak peppers in fresh water 12 hours ; change water, add 1 pound of powdered alum to each barrel, and soak 12 hours longer; then put in 45 grain vinegar. Do not heat water in processing green peppers. PROCESSING BURGHERKINS AND MELON MANGOS. Put in fresh water 12 hours, drain and cover again with fresh water, adding Impounds of alumand2ouncesof tumeric to each 11 barrel of burgherkins.and melons; heat up to 130 degrees, and no higher. Let them stand 12 hours and sort, and put up in 50 grain white vinegar. This is for goods that are to be cut for mixed pickles. For stuffing, put the melons in 30 grain vinegar for 10 days before putting in sweet liquor. PROCESSING WATERMELON RIND. Put in fresh water, let this stand 6 or 8 hours, drain off water and add fresh water, adding \y 2 pounds of alum and 1 ounce of tumeric to a barrel of rind; heat up to 90 or 95 de- grees. Let the rind stand for 12 hours, then put in 45 grain vinegar. PROCESSING MUSKMELON. Process is the same as watermelon, only adding but y 2 pound of alum to the barrel of process water. This is all that is required as there was alum added to the muskmelon when S3.I ten PROCESSING CAULIFLOWER. Put the cauliflower in the processing tank, adding 1 pound of alum, 2 ounces of tumeric, and 3 ounces of ground cum- man seed to 50 gallon barrel of cauliower; heat up to 100 de- grees. Let the cauliflower stand in this water not over 10 hours. If the cauliflower is left in the process too long the bloom will come off. Put it in 45 grain vinegar. SWEET LIQUOR. The first matter to be considered in the manufacture of sweet pickles, is the sweet vinegar, or sweet liquor, as we will call it hereafter. When preparing a high grade of sweet pickles, it is necessary to change the liquor at least twice, for if we make our sweet liquor full saccharine or syrup strength, and apply it to the pickles it will cause them to shrink and get hard and tough. We will designate these two liquors by first and second liquor. FIRST SWEET LIQUOR First we must have the proper kind of vessel for cooking our spice, etc. The writer uses a tank of about the same size as the processing tanks, and a steam pipe, or cross made in the 12 same way, except there should be a union below the steam val- ve so the steam pipe may be uncoupled and raised out of the tank before the vinegar is added. If a copper kettle is used for this purpose, (and it may be used, but the writer prefers the wood tank) do not add the vinegar to the liquor until after it has been taken out of the kettle, for if the vinegar is added to the liquor in the kettle, it acts on the copper, and causes the pickles to look dark. Use one pound of whole cloves, 2 pounds of coriander seed, 2 ounces of celery seed, 2 pounds of yellow mustard seed, 4 pounds of alum, 12 ounces of benzoate of soda and 600 pounds of "C" sugar. If the manufacture prefers a light colored liquor, he may reduce the C sugar and use gran- ulated, about Yi of each will make a nice light liquor, but the writer prefers the dark liquor, made with all dark sugar, as he prefers the flavor of the dark liquor. Put 85 gallons of water in the tank, add the spice, and cook 10 minutes, then add the sugar, and cook until it is all dissolved. Just before closing off the steam add the benzoate, then take out the coil or steam pipe and add 75 gallons of 80 grain vinegar, or 60 gallons of 100 grain vinegar, if 100 grain vinegar is used, add 5 gallons addi- tional water, or 60 gallon 100 grain vinegar and 90 gallons wat er. Mix the vinegar thoroughly with the syrup. Unless the mixture is well stirred, the vinegar being of less density than the syrup will float unless well mixed. The sweet liquor should be made up several days before using, so as to allow the vinegar to absorb the aroma of the spice. When cold, the sweet liquor should show a saccharometer strength of 30 de- grees, and an acetic strength of 25 grains. SECOND SWEET LIQUOR. Make the second sweet liquor in the same way as the first sweet liquor, except use three pounds of whole cloves, 5 l / 2 pounds of corinader seed, Ay 2 pounds of yellow mustard seed, 6 ounces of cardamon seed, 9 ounces of celery seed, 1 pound of crushed (not ground) ginger root, 3 ounces of caraway seed, 3 pounds of alum, 8 ounces of benzoate of soda, 800 pounds of C sugar. Put 85 gallons of water in the tank, add the spice and cook for 20 minutes, then add the sugar, and after it is dissolv- ed, add the benzoate; remove the steam pipe and add 75 gallon of 80 grain vinegar or 60 gallons of 100 grain vinegar. These 13 sweet liquors are used in making a very high grade of sweet pickles. To make the cheaper grades, it is a matter of reduc- ing the spice and sugar only as the pure food law prohibits the use of saccharine, which was formerly used in the place of sug- gar to reduce the cost. To do this, use the formula for the first sweet liquor, adding 100 pounds of sugar, and cover the pickles with the liquor once only. The liquor should show 30 grain acetic acid and 25 sugar or saccharine strength. SWEET LIQUOR WITHOUT BENZOATE. As there are several of the states that prohibit the use of benzoate of soda, and there is a possibility of a national law on the subject, I am giving below a formula for sweet liquor with- out benzoate. Sweet liquor made by this formula will keep sweet pickles, but we do not claim they are equal in flavor with pickles made with the above sweet liquor. The preserving agency we find in the acetic acid which is creasote, is the same preserving agency found in smoke, and is used in preserving meats, and so far as the writer has any knowledge, the use of pure acetic acid as a substitute for vinegar is not prohibited by law in sweet pickles. In fact, so far as the writer knows, when di- iluted, acetic acid has always been recognized as a pure vine- gar. FIRST SWEET VINEGAR WITHOUT PRESERVATIVES. Use 2 pounds of whole cloves, 2 pounds coriander seed, 1 pound of yellow mustard seed, 4 pounds of alum, 90 gallons of water, 600 pounds of granulated sugar (it will be noted the writer advises the use of granulated sugar in this formula for the reason that it is less susceptible to fermentation than the C or dark sugar). Prepare the liquor in the same way as ad- vised for sweet liquor made with benzoate, except do not use any vinegar, but instead use 5 ounces of 80% (800 grain) chemically pure acetic acid to each gallon of the prepared sy- rup. First add the acetic acid to 10 gallons of water, then add it to the syrup. The manufacturer will understand, of course, when pickles are shipped to states that prohibit the sale of pickles that contain alum, the alum may be omitted, and when it is necessary to do this, the writer gets better results by mak- 14 ing three batches of sweet liquor, using the same gross amount of stock as would be used in the first and second liquor, divided into three, i. e., in the first liquor we use 600 pounds of sugar, in the second liquor we use 800 pounds of sugar, which would make 1,400 pounds for the two batches; therefore, if we made the three batches we would require 466 2-3 pounds to a batch. By dividing up the batches in this way, we are liable to have fewer shriveled pickles. SECOND SWEET LIQUOR. For the second sweet liquor use 3 pounds of whole cloves, 3 pounds of coriander seed, 3 pounds of yellow mustard seed, 2 pounds of crushed ginger root, 10 ounces of celery seed, 5 ounces of cardamon seed, 3 ounces of caraway seed, 800 pounds of granulated sugar, 90 gallons of water. Prepare this batch in the same way as the above, except use 6 ounces of acetic acid to a gallon of syrup, (no vinegar). There is about &/ 2 grains of acetic acid to the ounce, and 6 ounces to the gallon of syrup will average 39 grains of acetic acid to the gallon of sweet liquor, whereas in our formula where distilled vinegar is used, the average is about 32 grains, but it is necessary to have as high acetic strength as possible when preparing our pickles without preservatives, for except for the very small amount of creosote found in the acetic acid, which does act as a preservative we are dependent on the acetic acid alone for our preservative. SWEET LIQUOR FOR COARSE STOCK. Prepare the sweet liquor in the same way as formula for first sweet liquor, except add 100 pounds of sugar, and if no benzoate is used, add sufficient vinegar or acetic acid to bring up the test to 50 grains, or saccharine strength, 30 degrees; acetic acid strength, 50 grains. SWEET PICKLES. After the pickles have been cured in the sour vinegar for at least five days (and if the pickles remain in the sour vinegar 10 or 15 days it is all the better) drain off the sour vinegar, and cover the pickles with the first sweet liquor. Let the pickles remain in the liquor 10 days, then drain off and cover the sec- 15 ond time with the second sweet liquor. The pickles should re- main in this second sweet liquor at least 10 days before they are ready for the retail market. SWEET ONIONS. After curing the onions in sour vinegar, drain off the liquor and cover the onions with the second sweet liquor only. SWEET MELON MANGOS. As advised under the head of salting, a small melon called the garden orange is the best melon for pickling. After the melon has been cured in sour vinegar, puncture them at the stem end, with a piece of brass tubing six inches long and one- half inch in diameter. Take out the seeds and put the shell in the first sweet liquor. After they remain in this first liquor five days stuff them with fruit relish, (see fruit relish). Plug up the puncture with a piece of small pickle, securing the pickle in the puncture with a small piece of wood toothpick. Then cover the mangos with the second sweet liquor. STUFFED CUCUMBERS. Stuffed cucumbers are made in the same way as stuffed mangos, only use large cucumbers and save the plug taken out of the cucumber. Use a a piece of brass tubing for puncturing the cucumber J4 inch in diameter. Use the following sweet liquor: 2 pounds coriander seed, 2 pounds cloves, 2 pounds yellow mustard seed, 4 ounces cardamon seed, 2 ounces cara- way, 4 ounces celery seed, 12 ounces crushed ginger, 8 ounces alum, 6 ounces benzoate, 12 gallons water, 200 pounds of sugar and 12 gallons 100-grain vinegar. Cover the shells with liquor for 5 to 10 days. Stuff with relish, and use the same liquor that was used on the shells for covering the stuffed pickles. If no benzoate is used, the liquor should have an acetic acid strength of SO grains. SPICE FOR BULK PICKLES. Number 1. — Four pounds of whole cloves, 20 pounds of coriander seed, 15 pounds of allspice, 2 pounds of cardamon seed, 20 pounds of yellow mustard seed, 2 pounds of white pep- per, 1 pound of dry cayenne pepper, 2 pounds of bay leaves 16 Mix well; use three 8-ounce glasses of this spice to a cask of pickles, 2 glasses full to a 30-gallon barrel and 1 glass full to a half barrel or keg. Number 2.— Mixed Spice. Use 20' pounds of allspice, 20 pounds of coriander seed, 20 pounds of yellow mustard seed, 3 pounds of dry cayenne pepper and 3 pounds of bay leaves. Use in the same way as No. 1 spice. This spice is used on the small sizes of pickles; most paskers do not use spice on the coarse grades. BOTTLING SWEET PICKLES. After the pickles have remained in the sour vinegar five days (see processing) drain off the sour vinegar and cover the pickles with the first sweet liquor. All sweet liquor used on bottled pickles should have all the spice strained out of it. This may be done by passing the liquor through a cotton sack, either a sugar or salt sack will answer the purpose. The sack should be soaked in cold water for two or three minutes before using, and do not wring too dry. After the pickles have been in the first sweet liquor at least 10 days, pack them into the bottles and cover them with the second sweet vinegar. SPICE VINEGAR FOR SOUR PICKLES. After the pickles have remained in the first sour vinegar five days, (see processing) pack them into bottles and cover with the following spiced vinegar: 100 gallons of 40-grain vine- gar, 2 pounds of coriander seed, 2 pounds of yellow mustard seed, x / 2 pound of cloves, y 2 pound of black pepper and 2 pounds of pulverized alum. This spiced vinegar should be made up at least 10 days before using. Strain out the spice before using the vinegar in the bottles. If it is the desire to have the spice shown in the bottle, use a small pinch of allspice to put in them. DILL PICKLES FROM FRESH CUCUMBERS. Cucumbers should be fresh from the vines to make a nice dill pickle. The cucumbers should be washed in fresh cold water to remove all sand and grit. Cover the bottom of a cask with dill herb about three inches thick, then fill the cask half full of cucumbers, then put in another layer of dill herb, then filltheremainingspaceofthecasktoabout three inches of the top 17 with cucumbers, shake down well, then add another layer of dill. While filling in cask with cucumbers, distribute 12 pound c of prepared salt, and 1 pound of dill spice through them. (Make the prepared salt by mixing thoroughly 3 pounds of alum to 100 pounds of salt). After the cask is filled with cucumbers head it up, and fill it with water, leaving the bung out so the waste matter may work out during the fermenting process. At intervals of from 5 to 6 days, put the bung in the cask and roll it back and forth. This will agitate the brine in the cask which will answer the same purpose as the process of pumping over the brine in the salt stock, (see salting pickles). During the fermenting process there will be more or less loss of brine from the overflow at the bunghole of the cask. Keep a 20 degree brine on hand, made from the prepared salt, and re- plenish this waste from time to time. Dills should be made early in the season while the cucumbers are at their best. DILL PICKLES FROM SALT STOCK. Process the salt pickles in the same way as the sour pickles, using one-half the amount of alum, but do not put them in vinegar, but use a brine prepared with 200 gallons of water. Put the water in a kettle, or tank, with a steam coil (see pro- cessing tank). Add 120 pounds of salt, 8 pounds of dill spice, 10 gallons of 80-grain vinegar and 1 cask of salt dill. Cook all together and use this brine spice, and dill herb in making the dills. This dill brine may be made cold, but the writer prefers the cooked brine. DILL SPICE. Six pounds of allspice, 6 pounds of cloves, 6 pounds of coriander seed, 4 pounds of black peppers, 1 pound bay leaves. Mix thoroughly. STUFFED GREEN PEPPERS. Use the bell, or mango peppers. After the peppers have been processed, and cured in sour vinegar, they are ready for stuffing. Make a slit in the side of the pepper, take out the seed and seed core, then stuff them with the following relish, sew up the slit, and cover the peppers with 30-grain vinegar. 18 RELISH FOR STUFFED PEPPERS. Use 25 gallons of sour pickles. The nubs and broken pickles may be used for making this relish, 8 gallons of the green peppers, 8 gallons of cauliflowerr stock, 5 gallons of green tomatoes, 5 gallons of white onions, 1 gallon of red pep- pers, 20 pounds of C sugar, 5 ounces of celery seed, 1 pound of ground mustard, 5 ounces ground coriander seed, 1 pound of whole yellow mustard seed. It is supposed that the pickle stock has all been in sour vinegar. Run all of the pickle stock through an Enterprise chopper or some similar chopping ma- chine, then put it in a kettle with the spice, and sugar, and cook 30 minutes, stirring all the time. SWEET STUFFED PEPPERS. There is quite a demand for sweet stuffed peppers. Pre- pare them in the same way as the stuffed cucumbers, only it is not necessary to cure the shells first in the sweet liquor. Stuff the peppers with sweet relish, (see sweet relish) and put them in the second sweet liquor. STUFFED GREEN PEPPERS— SPANISH. Prepare the peppers in the same way as for stuffing with the sour relish, except use the following relish : 10 gallons chopped red peppers (out of brine), 10 gallons of chopped pickles, 5 gallons of chopped cauliflower, 2 gallons of chopped white onions, 10 pounds of C sugar. Stuff the peppers with this relish, and they may be made either sweet or sour. Cu- cumbers stuffed in this way make a very fine pickle, and they are best made sweet. It is understood that all of the stock has heen cured in sour vinegar, except the pepper. CEYLON RELISH. This is a very fine relish, and is a good seller, especially so in bottles. Use 100 gallons of chopped pickles. The pickles should have been processed out of the brine, and cured in 30- grain vinegar for five days. The pickles should be chopped in a meat chopping machine. If chopped in a grinding machine, such as the Enterprise chopper, the relish will have a mushy appearance, also, when chopping the pickles, do not put too 19 many pickles in the chopper at once. The pickles should be chopped into cubes about the size of a small pea. Chop 8 gal- lons of cauliflower stock, 4 gallons of red peppers, 4 gallons of white onions, and use 16 gallons of salted celery, (see salt- ed celery) ; soak the celery in fresh water 12 hours, then drain it well. To do this, put it in sacks, and tie up the mouth, and put them on a rack to drain for 12 hours. Put all of the above pickle stock in a mixing trough and add 1 pound of celery seed, 2 pounds of yellow mustard seed, 4 ounces of ground cin- namon, 4 ounces of ground nutmeg, 20 gallons of 80- grain vinegar. Put 6 gallons of water in a kettle and 1}4 pounds of crushed ginger root and 250 pounds of C sugar, and cook until the sugar is dissolved, then add 6 ounces of benzoate of soda. Draw off the syrup and add the vinegar and let the liquor stand three days, then strain out the crushed ginger root, and add the liquor to the relish. If the relish is made without ben- zoate, use 18 gallons of water and 2 gallons of 80% (pure) acetic acid. ' ' SWEET RELISH. This is a cheap relish, but a good one, and makes a nice bottled article. It is also used for stuffing sweet mangos, cu- cumbers, etc. Use 90 gallons of chopped pickles, 20 gallons of chopped cauliflower stock, 20 gallons of green tomatoes, 10 gallons of chopped onions, 3 gallons of chopped green pep- pers (use the bull nose mango pepper), 2 gallons of chopped red peppers. All of the above should be out of vinegar, except the red pepper which are out of brine. Put all of the above into a ke'ttle, and add 2 pounds of ground allspice, 2 pounds of ground mustard, 2 pounds of ground tumeric, 4 pounds of whole mustard seed, J4 pound of celery seed, 2 ounces of ground nutmeg, 200 pounds of granulated sugar, 20 gallons of 60-grain vinegar, and ^ pound of benzoate of soda. Cook all together, stirring all the time, until the relish is hot through or for about 45 minutes. To make this relish without ben- zoate, mix 5 quarts of 80% (800 grains) acetic acid, with 9 gallons of water, and substitute this for vinegar. It is also necessary to cook the relish much longer, as it must be thor- oughly cooked when there is no preservative used. 20 FRUIT RELISH. This relish is used for stuffing the best grade of mangos, stuffed cucumbers, etc. 30 gallons of the above sweet relish. 15 pounds of currants, 5 pounds of citron, 5 pounds of orange peel, 5 pounds of lemon peel, 20 pounds of C sugar. Cook all together 15 minutes. MEXICAN HOT. This relish is sold principally in the South and West. Use 25 gallons of chopped red chili peppers out of brine, 25 gallons of chopped pickles, 8 gallons of chopped cauliflower stock, 4 gallons of chopped olives, (use the No. 3 California ripe olives V if no olives are used, substitute 3 gallons of chopped green tomatoes, but the olives add much to the flavor of the relish ; 8 ounces of benzoate, 10 pounds of granulated sugar and 15 gallons of 80-grain vinegar, or \ r / 2 gallons of 80 per cent acetic acid, if no benzoate is used. Mix the acetic acid with 12 gallons of water. Cook the pickles, onions, cauliflower and olives about 30 minutes, but do not cook the red peppers. SPANISH CHILI SAUCE. This is an especially fine sauce for steak or Spanish stew. LTse 12 gallons of ripe, peeled tomatoes, 2]A gallons of peeled red peppers, (see canned peppers), 2 ounces of garlic, 2 pounds of onions, 2 pounds of granulated sugar, 2 pounds of salt. Chop all of the above fine, put the mixture into a kettle, add the salt and 4 ounces of benzoate and cook 20 minutes, and bottle. LTse fresh onions, not salted stock. The chili sauce may be made without the benzoate, but it must be processed (sterili- ized). Process l / 2 pint bottles 50 minutes at 190 degrees, and pint bottles 1 hour. CHILI SAUCE. Scald and skin the tomatoes, run them through the coarse plate of the chopping machine, also the onions and peppers. The garlic should be chopped fine. LTse 50 gallons of the chop- ped tomatoes, 15 pounds of chopped onions, 30 pounds of chop- ped red peppers, 8 ounces of garlic. 30 pounds of granulated sugar, 8 pounds of salt, 3 gallons of 80-grain vinegar, and 10 ounces of benzoate of soda. Put about ten gallons of water in the kettle, (owing to the density of the chopped stock, unless 21 some water is added it will become too dense — heavy is the term used in the factory — before it is thoroughly cooked). Add all the above and cook to the required density. The cook will have to use his judgment as to when the chili sauce, also catsup, has the required density, as the writer has never been able to work out a satisfactory rule to determine this. So far as he has experienced, the thermometer does not give satis- factory results. If the chili sauce is made without benzoate, use 6 pints of acetic acid mixed with 6 gallons of Water. Do not add the acetic acid until the chili sauce is about done cook- ing. Fill the chili sauce into kettle, cork with a xxx cork. This cork must be at least an inch long, and driven into the bottle by a machine, (see catsup). Process ^4 pints 50 minutes at 190 degrees of heat, and pints 65 minutes at 190 degrees. Chili sauce may be packed in No. 10 (formerly called gallon) cans. When the chili sauce is intended for cans, reduce the acetic acid to 4 pints to the batch. Process No. 10 cans 1 hour in open bath or 35 minutes at 245 degrees under pressure. Chili sauce in gallon jugs, (see catsup). PEPPER SAUCE. For fancy pepper sauce use either green or red peppers out of brine. After filling the bottles with the peppers, use 1 quart of the filtered brine, that comes off of the peppers, to 3 quarts of 50-grain vinegar. If dry peppers are used for mak- ing the cheaper grades, fill the bottle with dry peppers and cover with 40-grain vinegar, but do not cork the bottle for several days, or until the peppers have absorbed all the vine- gar they will take. When the peppers will take up no more vinegar cork the bottles and wax the tops, with a wax made with 2 pounds of paraffin and 1 pound of rosin. Color the wax, if desired, with Venetian red. GRATED HORSERADISH. Wash the horseradish root, then scrape off all of the brown outside skin, and run through grater. Prepare a vinegar, using 50 gallons of 35-grain vinegar and 5 pounds of salt. Do not use vinegar above 35 grain, as strong vinegar will cause the horseradish to turn dark. Cork the bottle with a tight-fitting 22 xxcorkandsealwithwax. Use 2 pounds of paraffine and 1 pound of rosin melted together to make this wax. GERMAN MUSTARD. This is the writer's favorite of various formulas used for preparing table mustard. It is much lighter in color than most of the prepared mustards, as it contains no tumeric, but is of a fine flavor. Use 250 pounds of dark (Triest) mustard seed, 3 pounds crushed coriander seed, 12 ounces ground cloves, 12 ounces celery seed, 12 ounces ground ginger, 12 ounces of ground cinnamon, 5 ounces ground bay leaves, 2 pounds salt thyme, or 3 ounces dry thyme, 2j/> pounds salted parsley, or 3 ounces of dry parsley, (the writer prefers dry thyme and pars- ley), 12 ounces garlic, 3 pounds onions, 90 gallons 50-grain vinegar, 10 pounds of salt. First crush the mustard seed by running it through steel rolls, or by some other method, then put it in a mixing tank, with all of the spice, vinegar, etc., and run the mixture through the mustard stone, making the first grind, (the mixing tank must have an agitator or mixer in it, otherwise the mustard and vinegar will separate, and clog the pump'). After the mustard has all been pumped through the stone, for the first grind, pump it through the second time, to make the finished grind. AMERICAN MUSTARD. This grade of mustard is prepared in the same way as the above, except use equal parts of dark and yellow seed. This will give the mustard a yellow cast, but the use of the yellow seed reduces the mustard flavor somewhat. ANCHOVY MUSTARD. Prepare the mustard in the same way as either of the above formulas, but omit the salt and add 30 pounds of anchovies. NO. 2.— PREPARED MUSTARD. This makes a cheaper grade of mustard than either of the above formulas, and is liked much better by some, as it is not so sharp with the mustard flavor. But it must not be labeled pure mustard. The label must bear the statement that it con- tains mustard bran (this mustard bran is the outer covering of 23 the mustard seed, obtained when making dry mustard or mustard flour). Use 52 pounds of dark mustard seed, 33 pounds of yellow mustard seed, 45 pounds of dark mustard bran, 33 pounds of yellow mustard bran. (The old formula contained 6 J / 2 pounds of tumeric, but owing to the pure food law, the writer does not use tumeric), \ l / 2 pounds of crushed coriander seed, 6 ounces of celery seed, 6 ounces of cloves, 6 ounces crushed ginger, A J / 2 ounces bay leaves, 4 ounces of dry thyme, or \]/ 2 pounds of salt thyme, 4 ounces of dry parsley, or 2 pounds of salt parsley, 5 ounces garlic, 2 pounds of onions, 10 pounds of salt, 80 gallons of 50-grain vinegar. Mix and grind in the same way as the proceeding formula. NO. 3.— PREPARED MUSTARD. Mustard made by this formula contains cereal, either corn- meal or wheat flour, and will make a perfectly wholesome food product at a much less cost than either of the above formulas, but, like the proceeding formula, must not be labeled pure, but the label must state the fact that cereal is added. Use 25 pounds of dark mustard seed, 25 pounds of cornmeal, (the writer prefers the cornmeal to the flour, as the mustard will not get so dark), ]/ 2 pound of cloves, y 2 pound crushed ginger root, 4 ounces celery seed, 2 pounds of coriander seed, 2 pounds tumeric, 3 ounces dry thyme, 2 ounces garlic, 2 pounds onions, 10 pounds salt, 30 gallons 80-grain vinegar. Put the cornmeal in a kettle with 10 gallons of water, and cook 45 minutes. Put this in a mixing tank, add the vinegar first, as this will cool the cornmeal, then add the mustard seed, spice, etc., and grind. SPANISH PREPARED MUSTARD. This is a very sharp mustard of a peculiarly, pleasant flav- or, used by people who favor a hot, piquant flavor. Use 10 gallons of peppers out of brine, run the peppers through a grinding machine several times, then add 5 gallons of German mustard (see formula No. 1), 5 gallons chopped olives, (use the No. 3 ripe olives), 5 gallons 50-grain vinegar, 2 pounds salt. This mustard must be run through the stone twice. HORSERADISH MUSTARD. The mustard should be prepared in small batches, for if 24 kept on hand any length of time it will lose the horseradish flavor, therefore, it should be made up and shipped out while fresh. Use 10 gallons of American mustard, 5 gallons of horse- radish. When grating horseradish there is always a certain amount of waste, parts of the roots that go through the grater, that are too coarse to use in the prepared horseradish. Use this waste for making horseradish mustard, mix and run through the mustard stone. MUSTARD DRESSINCx. This is a thin mustard, usually put up in half-pint and pint catsup bottles. It is used for preparing salad dressing, mayo- naise, etc. Use 20 pounds of yellow mustard seed, 5 pounds of dark mustard seed, 4 ounces of ground cloves, 4 ounces of ground nutmeg, 2 ounces of ground bay leaves, 4 ounces of ground fennel seed, 2 ounces of ground celery seed, 8 ounces of salted tarragon herb, 2 pounds of slippery elm cut in 3 gal- lons of vinegar, the yolks of 3 dozen eggs, one pint of olive oil, 30 pounds of granulated sugar, 40 gallons of 60-grain vine- gar. Churn the eggs and oil together, chop the tarragon herb fine, mix and grind. SALAD DRESSING. This is a very fine, creamy salad dressing, and may be made with or without oil. Use the yolks of 35 dozen eggs, 1 quart of olive oil, or a fine grade of refined cotton-seed oil, 1 pound of dry mustard flour, (Coleman's preferred), 3 ounces slippery elm, 1 drachm of oil of cloves, 1^ drachms of oil of lemon, 1 pound of salt, 12 pounds of granulated sugar, \ l / 2 pounds of arrow root dissolved in half gallon of cold water, 6 gallons of 80-grain vinegar, 4 gallons of water. Add the oil and eggs together, (see note), cut the slippery elm in half gal- lon of 50-grain vinegar, (see note), mix the mustard to a thin smooth paste, and put it in a kettle with the eggs, oil, slippery elm, salt, sugar, water and vinegar. Cook very slowly for 15 minutes, then add the arrow-root in a small stream, stir con- stantly. The dressing must cook very slowly or it will burn. Cook until the dressing is about the density of catsup, then close off the steam and add the oil of cloves and lemon. Stir well. Take the dressing from the kettle, put it in cooling pans, 25 (see preserves), stir frequently until cool, then run it through a 16-mesh sieve, and it is ready to bottle. Note 1. — -To prevent the oil separating when the dressing is cooked, it must be emulsified with the egg yolks. This must be done by agitating or churning the egg yolks constantly, and adding the oil in a small stream. An old style dasher churn will answer very well for this purpose when making small batches of the dressing. When the output is large, use a large power creamery butter churn. After oil is all added, continue the churning until the mixture thickens considerably, as it will do if churned long enough. Note 2. — To cut, or dissolve, the slippery elm, put it in a half gallon of vinegar, stir frequently ; if too thick, add more vinegar. It will require about three days to cut the elm. Note 3. — Dissolve the arrow-root in the water, or a better term to use probably would be, mix, as the arrow-root will not dissolve, and unless stirred constantly it will settle in the wa- ter. Wheat flour may be substituted for the arrow-root, but the writer does not like it so well. ALMOND SALAD OR TARTAR SAUCE. This is a very excellent relish for game or fish, especially for fish. Use 15 pounds of blanched almonds, 50 pounds of chopped olives, (use the California ripe olive for this salad), 5 pounds of peeled red chili peppers, (see canned peppers), 40 pounds of cucumber pickles, 4 pounds of granulated sugar, and 1% gallons of salad dressing and 2 ounces of benzoate of soda. Bleach the almonds by dropping them in boiling water for about 10 minutes, then peel and chop them fine. Chop the pickles into cubes about the size of a small pea; chop the peppers and olives moderately fine, but do not grind them. Add all to- gether and mix thoroughly. If the salad is made without ben- zoate, it will be necessary to put it into containers that can be hermetically sealed, and sterilized or processed. Process 1- pound glass jars 30 minutes at 180 degrees, 2-pound glass jars 45 minutes at 180 degrees, No. 1 cans 25 minutes at 180 de- grees, No. 10 cans 1 hour at 190 degrees. CHOW CHOW DRESSING. First — Use 5 pounds of garlic, 8 pounds of onions, 6 pounds 26 of tamarands, one dozen lemons, 4 gallons of peeled tomatoes, 2 gallons of apple pulp, 10 pounds of red bell peppers out of brine, one gallon of soy, (see soy), and 30 pounds of C sugar. Put all the above in a kettle with 10 gallons of water and cook slowly 20 minutes. Second. Then add together 40 pounds of dry mustard flour (the common dry ground mustard (25 pounds of wheat flour, 2y 2 pounds of chow-chow spice, (see spice) 2 pounds of tumeric, and 50 gallons of 80 grain vinegar. Add the mustard flour with the wheat flour, to the vinegar to make a thin paste. The most convenient way to do this is to use a tub or half cask. Fill the tub about 2-3 full with vinegar, then add enough of the mustard mixture to make a thin paste ; then add this to the first potion in the kettle, passing it through a 14 mesh sieve so as to take out all the lumps. After the mustard is all added, cook the dressing to the density of catsup, then run it through a catsup finishing machine, and it is ready for use. If in cooking, the sauce is cooked too thick, it may be thinned when prepared for use on the pickles, by adding 40 grain vinegar. CHOW CHOW SPICE. Mix well together 2 pounds of ground mace, 2 pounds of ground nutmeg, 3 pounds of ground coriander seed, \y 2 pounds of ground cloves, \ l / 2 pounds of ground allspice, 4 ounces of ground sweet fennel seed. NUMBER 1 TABLE SAUCE. For this sauce use 26 gallons of 80 grain vinegar, 6 gallons of walnut catsup, 2 ounces of ground cloves, 4 ounces of ground cinnamon, \ l / 2 ounces ground celery seed, 1 pound ground cay- enne peppers. This spice should be ground very fine. 10 pounds of curry powder (see curry powder) 10 pounds of granulated sugar, 2 gallons of soy, (see soy). 1 pound of garlic, 1 pound of gelatine cut in 2 gallons of cold vinegar. It will re- quire about 3 days to cut the gelatine. After the gelatine is soft heat it up until it is thin, but do not boil it. Put the gela- tine in a kettle with the above mixture. Chop the garlic fine, tie up in a bag, add it to the sauce and cook all together 45 min- utes. Then put the sauce in a cask, and after it is cold add 5 gallons of port wine. The sauce should be kept at least a 27 month before it is bottled. When bottling, keep the sauce well stirred. Cook slowly so as to not reduce the volume of the sauce by evaporation. CURRY POWDER. Add together and thoroughly mix, 16 pounds of ground cor- iander seed, 1 pound of white pepper, y 2 pound African cay- enne pepper, \]/ 2 pound ground cuman seed, 1 pound ginger root l / 2 pound mace, y> pound of cloves, J^ pound of ground fennel seed, l / 2 pound of ground celery seed, y 2 pound of ground card- amon seed, 4 pounds tumeric and 4 pounds of slippery elm Mix well. SOY. Mix 18 gallons of black (West India) molasses, \y 2 pounds of salt, 2y 2 pounds of extract of licorice. Put the licorice in 2 gallons of water and let it stand until it gets soft, then add it to the salt and molasses, and cook all together until the licorice is dissolved. SAUCE EXTRACT. First 90 pounds of hogs livers, 90 pounds of salt, 40 gallons water. Chop the hog livers up fine, put into a barrel, add the salt and water. Let stand 30 days before using. Second — Twelve gallons of soy, 12 gallons of apple pulp, (make this apple pulp by cooking the apples to a pulp, run them through a pulping machine) 20 pounds of garlic chopped fine, 10 pounds of lemons, 10 gallons of salted hogs livers, 40 pounds of C sugar, 10 gallons of water, 20 gallons of 80 grain vinegar. Put all the above in a kettle (except the vinegar). Cook slowly 1 hour. Then put in a barrel, and add the vine- gar. Let this mixture stand a week, then strain through a 14 mesh sieve. Put in a tight barrel, and use as wanted. NUMBER 2. TABLE SAUCE. Fifty galons 80 grain vinegar, 5 pounds curry powder, 4 pounds cayenne pepper, 4 gallons of soy, 10 pounds of C sugar, 10 pounds of salt, 4 gallons boiled ci- der, 24 gallons sauce extract, 10 gallons walnut cat- sup. Put all the above (except the vinegar) in a ket- tle with 10 gallons water. Cook slowly 20 minutes, then put 28 the mixture in a tank and add the vinegar. Stir thoroughly. Let the sauce stand 2 weeks before using. WALNUT CATSUP. The walnut for this catsup should be gathered before the nut inside gets hard. Pound the walnuts up fine. To do this have a good strong box, that will hold about y 2 bushel of the walnuts, and use a heavy beetle to crush them with. After the walnuts have been crushed, spread them out where they can get airfor24to45hours,or until they turn black. Then put them in a cask and add 40 pounds of salt to each 50 gallon cask of wal- nuts. Cover them with water and let them stand 2 weeks. Then grind the walnuts by running them through an Enter- prise chopper, or some similar machine. Return this pulp to the cask, and let it stand from 2 to 4 weeks, or until wanted to make catsup. When making the catsup, put 50 gallon of this pulp in a kettle, add 40 gallon of 60 grain vinegar, 40 pounds of C sugar. 1 pound of onions, 6 ounces garlic, y 2 pound ground cloves, y 2 pound ground mace, y 2 pound ground ginger root, y 2 pound black pepper. Cookslowlv2hours,justsimmeronly ; then strain the catsup through a 10 mesh sieve and put in a cask for future use. When the catsup has cooked the required time, add enough water to make up the loss by evaporation, and then add 4 gallon port wine. NUMBER 1— TOMATO CATSUP. This catsup is made without the use of artificial color or preservative of any kind. 100 gallons of tomato pulp, 8 ounc- es broken sogon cinnamon, 7 ounces whole allspice, 8 ounces whole cloves, 4 ounces whole mace, 1 ounce cayenne pepper, 1 y 2 pounds charlottes or 2 pounds onions chopped fine, 8 ounces garlic chopped fine, 40 pounds of granulated sugar, 10 pounds of salt, 3 gallons of 90 grain vniegar, 4 ounces olive oil. It re- quires at least 70 pounds steam pressure to properly cook this catsup especially after the catsup is partly cooked down. It is not necessary to allow the steam to flow into the kettle with a wide open valve ; about Y\ of a turn of the valve is usually sufficient, but it requires high temperature to cook catsup, as it is necessary to evaporate about y 2 of the mass before the cat- sup is thic kenough. Put pulp, spice, charlotte and garlic in 29 the kettle ; turn on steam, and start agitator or mixer, and when the catsup begins to boil, add the olive oil — the olive oil will keep the catsup from boiling over. Cook until the catsup is about Yz done, then add salt and sugar and cook until the cat- sup is fairly heavy before adding the vinegar. The manufac- turer will have to use his judgment as to when the catsup is cooked enough, as there is no method of determining this, ex- cept by practice. When through cooking, run through the sieving machine while the catsup is hot. The sieve for strain- ing catsup should be made of 22 to 26 mesh brass wirecloth. Do not use iron wirecloth, as that will turn the catsup black. After the catsup has been passed through the sieve, or finish- ing machine, fill it into bottles and cork the bottles with a num- ber xxx straight cork, and it will be necessary to drive the cork in with a corking machine, as they will come out when the bot- tles are processed unless they fit very tight. The corks must be made soft or pliable in some manner, either by steaming or boiling in water. The writer's method is to put the corks in a solution of 1 ounce bicarbonate of soda, (baking soda) and 1 gallon of water. Cook the corks in this solution 10 minutes, then boil them in fresh water about 5 minutes. This met- hod removes part of the tanic acid in the cork, which is the cause of the dark catsup that forms at the top of the bottle af- ter the catsup ages some. Another method used to soften and keep the corks pliable is to steam them. This may be done by making a box the required size, about 6 inches deep. Place it at some convenient point where it may be stationary, and run an open steam pipe into it. Make a second box the same size about 12 to 14 inches deep. Have a wirecloth bottom in the box, also a lid with an inch hole in the center so as to permit the steam to escape, and to cause circulation, but under no cir- cumstances should iron be used, as the tanic acid in the corks acts on the iron, and thus causes the corks to turn black. Use either a heavy tinned or copper wire vessel, copper preferred. Catsup made by this process must be sterilized or processed. To do this it will be necessary to have some wood trays made, that will hold 2 dozen pint bottles. Heat the process water up to 100 degrees, then drop the catsup into process vat and heat it up to 190 degrees, and keep it at this temperature 60 minutes for pints and 50 minutes for J^ pints. Raise the bottles out of 30 the process very slow, — it should consume at least four minutes to raise the catsup out of the process. If the bottles are raised an inch or two at a time they will not cool as rapidly as they would when raised directly from the hot water, consequently the contraction is not so great and they are less liable to crack, (see tank for process in preserves and jams). When storing the catsup, turn the bottles upside down. This will prevent dis- coloration. To prepare the pulp for this grade of catsup use red ripe tomatoes. Thoroughly wash the tomatoes, then blanch or scald them until the skin will slip off, then run them through the pulping machine. ACETIC ACID. Unless the manufacturer is prejudiced against its use, we would advise the use of acetic acid as a substitute for vinegar When using this formula, as the acetic acid has a greater pre- serving power, owing to several chemicals it contains, the prin- cipal which is creosote, which is the preserving property of smoke used by the meat packers in curing smoked meats, only in less quantity than is found in smoked meats. Use y 2 gallon of pure 80 per cent (800 grain) of acetic acid, add the acid to 5 gallons of water. Add this to the catsup when well cooked down. The only object in using the acetic acid is to prevent spoilage for as extended a period as possible, after the bottle has been uncorked by the consumer. In all cases where we advise the use of acetic acid, a high acetic strength spirit vine- gar may be used, but the acetic acid is preferable. NUMBER 2— Catsup. Put tomatoes in cooking tank made the same as that used for cooking apples for making juice. Cook until the tomatoes come to a boil, then run them through the pulping machine. Put 100 gallons of this pulp in a kettle, adding 8 ounces whole cloves, 8 ounces broken sagon cinnamon, 7 ounces whole all- spice, 4 ounces whole mace, 2 ounces cayenne pepper, l J /2 pounds charlotts, or 2 pounds onions, chopped fine, 8 ounces garlic chopped fine. Cook until half done, then add 40 pounds granulated sugar, 10 pounds of salt, 12 ounces of benzoate of soda. When well cooked down, add 3 gallons of 80 grain 31 vinegar; cook to the required density, pass through the sieve, or finishing machine, and bottle. If no benzoate is used, pro- cess in the same way as advised in formula number 1. The only difference in the above formula is in the method of making the pulp. There is considerable more labor in the first process, but the catsup will be much lighter in color. NUMBER 3— CATSUP. This formula is the one the writer used in making a cheap grade of bulk catsup, and was made from waste, when canning tomatoes, but the pure food commissioner has ruled against the use of this by-product, on the grounds that this waste, as it has been handled in the past, is unfit for food, and in a great majority of the cases the writer heartily agrees with this ruling. Unquestionably we all of us have been too careless in handling this waste. If the tomatoes were properly washed, and this may be done by making a box about 10 feet long, 4 feet wide, and 20 inches deep, have a y 2 inch inlet water pipe in the bot- tom, and an inch overflow at the end of the washing tank, next to the scalding machine end. Dump the tomatoes into the tank. Stir them around some, then dip them out into the scald- ing machine with a pickle dip net. At the opposite end of the scalder have a like tank or box filled with cold, clean water. Pass the tomatoes from the scalder into this tank to chill them ; then to the peeling tables. In this way we not only wash our tomatoes, but chill them so that fermentation will not set in as quickly as when the tomatoes go to the peelers hot as when they come directly from the scalder, and which is just the right temperature for ferment bacteria. With an arrangement of this kind the tomatoes may be thoroughly and quickly washed, and then if proper arrangements are made to care for the waste, and not let it pile up and ferment, there could be no objection to using it for catsup. Use 100 gallons of pulp made from can- ning waste, if the waste is cared for as suggested, 5 ounces broken sagon cinnamon, 5 ounces whole cloves, 5 ounces whole allspice, 3 ounces cayenne pepper, 2 pounds of onions, 6 ounces of garlic, 20 pounds of granulated sugar, or 50 pounds of glu- cose, 10 pounds of salt, 2 gallons of 80 grain vinegar, and 12 ounces of benzoate of soda. Cook in the same way as advised in the previous formula. 32 TOMATO PULP IN 5 GALLON JUGS. This pulp is made without preservative, and will keep, if properly handled. First the jugs must be thoroughly cleans- ed. If new jugs are used it will only be necessary to rinse them out with cold clean water just before using. If jugs are used that have been previously used for pulp, they must be filled first with a hot solution of 1 pound of Sulphite of Soda to 1 gallon of water; let this solution remain in the jugs 24 hours, then thoroughly rinse with clear cold water. The object in using the soda solution, is to destroy any mold germ that may be in the jug. This solution may be used over a number of times. Under no circumstances should a jug be used that had not been thoroughly cleansed when emptied. Jugs with corks may be used for storing tomato pulp, but the writer prefers a jug with an arrangement for self-sealing, such as that used on the weir jar. The jugs must be filled as full of pulp as possible, as the less air space, the less chance of spoilage. It has been the writ- er's experience that the breakage in the jug when used for pulp will not exceed one per cent per year, consequently after the first cost, they make a cheaper container than cans. PROCESS. Put the pulp into the kettle. Add 10 pounds of salt to each 100 gallons of pulp; cook 15 minutes or until the pulp com- mences to thicken, then turn off valve just so the steam is pass- sing through it, for the pulp must be filled into the jug while hot. Under no circumstances should the pulp go below a tem- perature of 200 degrees and 210 degrees is better. Fill the jugs to overflow; have a wood plug two inches long and about 1 inch in diameter. Use this plug to displace enough pulp in the jug to allow driving in the cork about J^ inch below the top or the mouth of the jug. Seal promptly, using a wax made of 2 pounds of paraffin, 1 pound of rosin. Do not handle the jugs for about 15 minutes after they are filled, for if they are handled before they are cooled off some, the corks may raise. As heat is the only preserving agent we have, allow me to re- peat, — keep the temperature of the pulp above 200 degrees. The jugs should be stored in a permanent place, as soon as pos- sible after they are filled and left undisturbed until wanted for use. 33 TOMATO PULP IN 5 GALLON CANS. If 5 gallon cans are used, prepare the pulp in the same way as for jugs. Put the pulp in a kettle, add 10 pounds of salt, heat to 190 degrees for 10 minutes. Fill in the cans and cap but do not close the vent, as the cans will not stand a great expan- sion when processing. Process 45 minutes at 200 degrees. Raise the cans out of the process, close the vents as soon as possible thereafter. TOMATO PULP IN CASKS WITH BENZOATE. Put the tomatoes in a tank, (see apple juice) and cook them until they are soft, run them through the pulping ma- chine. Return the pulp to the kettle ,add 10 pounds of salt, and 10 ounces of benzoate of soda to 100 gallons of pulp. Cook the pulp for 20 minutes, fill into the cask hot. Bung up the casks, and store where they will be disturbed as little as possible All pulp, juices, and preserve stock, put up in large packages should be stored promptly in a permanent place where they may remain undisturbed for this reason, as the goods not having been processed after they were put in the containers, there is a possibility, there may be some unsterilized air in the con- tainer, in the air space between the cork or bung and the con- tents, and this being the condition mould may form. But mould being in air consuming bacteria will soon consume all the air in this space and will cease to germinate if the packages are not disturbed, but if the packages are moved about and the mould is mixed with the contents it will attack the sugar in the juice or pulp and cause ferment. See Professor Duck- wallin (Canning and Preserving on the action of mould bac- teria). SAUER KRAUT. To make a good sauer kraut, solid cabbage should be used. Tomakea longcuttheknivesinthe cutting machine should be kept very sharp. If a pack of any considerablesizeisputupthere should be an extra set of knives, and the writer has found it advisable to change the knives each day. It will require only a few minutes at noon to do this, and the result will be a longer, smoother cut thread and much faster work. It is also very necessary to know the tank in which the kraut is packed is 34 absolutely tight, and it is advisable to cork is before using (see pickle tank), for if there is a leak in the tank that cannot be stopped from the outside, it will be necessary to transfer the kraut, for it can not be replenished with brine as may be done with cucumbers. We would advise using a tank with 10 foot bottom and 8 foot staves. It is very necessary that the kraut be packed very solid in the tank. This should be done by trampnig, by a man with rubber boots. After the tank is full it should be weighted down heavy. For tanks of the size of those recommended above, the writer uses 6 casks of water. Fill the casks only about 1-3 full of water at the start, and as the kraut settles, add more water until the casks are full. If too much weight is put on the cover at the start, the kraut may pack or settle faster on one side, and cause the casks to upset Set the knives of the cutting machine so they will cut a fine thread; raise the knives above the plate of the cutting machine about the thickness of a five cent piece. Remove all green leaves and core, and cut the cabbage, add the salt, and pack solid in the tank. The proportion of salt used is about 5 pounds of salt to a cask (50 gallon) of cabbage. If the cut cab- bage is passed to the tank by hand, the writer uses a bushel box or hamper, and also uses a 1 pound can for a measure, and adds 1 pound can equal to about 12 ounces of salt to each box or hamper of cut cabbage. If the cabbage is conveyed to the tank by a chain carrier, it is advisable to have the tank gauged in some way so the man doing the salting may have some idea as to number of casks to each foot in depth the tank will hold, and in this way he can better gauge the amount of salt used. Fill the tank rounding full, for the kraut will settle about 2 feet. If the temperature of the kraut room is not below 60 degrees, and it should be at least 70 or above, the kraut should commence to ferment is about 12 to 45 hours, and if the temperature is kept up, the kraut should be ready to ship in about 10 to 15 days. When the kraut is re-packed in the containers, there should be a vent hole in the head of the barrel or cask, as the kraut will continue to ferment for some time after it is con- sidered ready for consumption. Should it be necessary to carry the kraut over during the summer, keep the kraut well covered with brine, made with 6 pounds of salt to 10 gallons of water, skimming off all heavy matter that may form on top of the 35 tank. Do not attempt to carry the kraut over in casks, as the kraut will act on the tannic acid in the wood. Also it is not possible to keep the casks properly rebrined. PACKING IN TANK. To make a white kraut, a solid medium sized cabbage should be used. Trim down the white leaves, and the kraut must be packed solid in the tank lactic acid bacteria, the action of which gives the kraut the sour flavor desired, while it is an air consuming bacteria, can grow where the air is limited, it is also a lover of heat, and will thrive well at a temperature from 100 to 120 degrees. While most of it's enemies are wholly air consuming bacteria and do not thrive much above 100 de- grees F., hence the more solid the kraut is packed, the less the circulation of air, and the more heat generated, or perhaps better, the less heat liberated or lost. This particularly applies to the kraut when repacked in barrels and casks for ship- ping. When the kraut is repacked, ferment again sets up more of less, and unless the kraut is packed solid in the container the action of the ferment germ loosens up the kraut, and per- mits the circulation of air, and this air carries in with it a class of bacteria that destroys the lactic acid and spoils the kraut. The writer has been experimenting with a cultured lactic acid bacteria in the kraut, (see cider) and while he has not carried the experiment far enough to state positively, the results are a commercial success, but will say he believes if pure cultured lactic acid ferment is used, we will have whiter, sweet- er and a higher flavored kraut, we were unable to obtain the pure cultured lactic acid at the time we were making kraut, and prepared our own in this way. First we heated a quart of sweet milk to 120 degrees then allowed it to sour, forming latics acid. Second make a mixture of 4 pounds of glucose to 2 gallons of distilled water, first bringing the water to a boil then adding the glucose. Mix well and cool to 80 degrees then add the sour milk, and keep the mixture at a temperature of 80 degrees for 3 days and it is ready for use. Use a quart of this mixture to each cask of cut cabbage, with the required amount of salt, and we were pleased with the results. We saw little or no difference in the action of the kraut, but found it cured several days earlier than the remainder of the cut, and 36 was white and of a better flavor. We will experiment on a larger scale next season, using a pure cultured lactic acid. CIDER AND CIDER VINEGAR. When preparing to manufacture cider and cider vinegar, our first thought must be of a good press. There are a number of makes, and sizes of presses. Locality and volume of business expected, should determine the capacity of the press required. As to the best style of press to use, there is a difference of opinion among the cider and vinegar manufacturers. When the output is limited and the press is run by hand, either the knuckle joint or small hydraulic are best. In large power plants either the 4 screw, of hydraulic press are used. Both have their champions, and there are arguments in favor of both. The screw press is simple of construction, easy to set up, has no valves or plungers to keep packed, and no parts to freeze up, if the work is continued beyond freezing weather. On the other hand the hydraulic requires less attention when operating, probably will give more power, and consequently will extract more juice. The writer has used powerful presses of both makes, but would hesitate to express an opinion as to which would be the most advisable to use. After the press the next most important part of our equipment is the apple grater. The juice or water in the apple is confined in very small round cells, and to extract the juice it is necessary to break or cut these cells. As a general practice this is accom- plished by cutting. It is therefore necessary that the apples be grated or cut in a very fine pulp, and it is the writer's prac- tice to use a silver dime as a gauge in setting the knives in the greater cylinder. Place the knives in the grooves of the cylin- der, place the dime on the face of the cylinder and turn up the set screw until the edge of the knife comes flush with the top side of the dime. It is also very necessary to keep the knives very sharp. When the grater is under continuous operation for 10 or 12 hours a day, the knives should be replaced every second day at least. To do this it is necessary to have two full sets of knives, and while one set is in use, the other set should be ground, for the smoother and finer the apples are cut the greater the amount of cider. 17 SECOND PRESSING. The apple contains on an average from 80 to 85 per cent juice; the remainder is dry matter, but under the most favor- able conditions with the best graters and the most powerful process, we do not recover more than 60 to 65 per cent of the juice, and to do this it requires 2 or 3 pressings. The cider maker usually presses the pomace twice. If the juice from the second pressing is to be used for boiled cider or cider jelly the pomace should not be allowed to ferment, for if ferment is al- lowed to set up ever so slight, the jelly will be ropy. After pomace come from the press, it should be moistened with cold water using about 3 gallons of water to each 100 pounds of apple used in the first pressing, or \y 2 gallons to each bushel of apples. This juice may be used either for boiled cider or jelly, and the second pressing juice will make a more satisfactory jelly than the first pressing. If the juice is to be used for vine- gar stock, the water added should be heated up to 100 degrees and the pomace be allowed to stand 24 hours. This warm water will set up ferment and the action of ferment bacteria generates heat, which causes the juice cells to expand and break and liberate the juice. The pomace should then be sep- ated in some manner. The writer's method is to set the knives on the grater so as to cut much coarser than when grating the whole apples. Again use the silver dime as a gauge, we would say setting the knives to three times the thickness of the clime. The juice from the second pressing may be mixed with the juice from the first pressing. It is well to test the cider from the second pressing for sugar from time to time, and if it shows less than 8 per cent on Beaume's saccharometer (see cider vinegar) unless the first pressing is very high in sugar, it is advisable to reduce the amount of water used on the pomace. NOTE : — Since writing the above, the national pure food board has rendered a decision, wherein it claims it is illegal to use water in cider vinegar, and so far as the writer can ascer- tain, this also pertains to the water used in the pomace for the second pressing when used for vinegar. CIDER. There are three methods of preparing cider for table use 38 or drinking. First by preserving the sweet cider with benzoate of soda; second, by putting it in hermetically sealed packages and sterilizing or processing; third, by allowing the cider to pass through the vinous ferment until it reaches the required stage, then checking ferment by racking off. The first is ac- complished by first filtering the cider and adding the required amount of benzoate. The pure food law permits the use of one tenth of one per cent of benzoate in cider. The writer does not know how the government determines this, whether by weight or volume. We always determine the percent of benzoate used by weight. Example. Figuring the weight of a gallon of cider at 8 pounds, or 120 pounds (1020 ounces) to a 15 gallon keg, we would use 2 ounces by weight of benzoate of soda to each keg, equal to .0015 per cent. If the cider is thoroughly filtered and all receiving tanks, filtered boxes, etc., are kept thoroughly cleaned, so as to guard against ferment setting in before the benzoate is added, and the cider is not exposed to extreme temperature, this amount of benzoate will prevent vinous ferment from setting up, but the benzoate will not prevent acetic acid ferment from forming after a time, neither will it check venious ferment after it once sets up; hence the necessity of keeping the cider free of ferment until after it is filtered and the benzoate is added. NOTE — It is the writer's custom to clean all of the various machinery used in cider making with steam. Use a steam hose where possible. For cleaning and sterilizing containers, tanks, etc. one should have a heavy canvas, which will cover the top of the tank. Spread this over the top of the tank, put the steam hose in under it ; turn on the steam, and allow it to flow into the tank two or three hours. This will destroy all ferment. The operator must be careful when removing this cloth, as the steam confined in the tank may flare up and scald him. STERILIZED CIDER. The second method is accomplished by sterilizing either in glass bottles, cans, or jugs. If cans are used they must be inside enamel cans. First pass the cider through the pasteuriz- er (see filtering and pasteurizing), then through the filters. After the cider is properly filtered fill into containers, seal, and sterilize or process. Process pint bottles 30 minutes at 150 de- 39 grees; quart bottles 35 minutes at 160 degrees; No. 10 cans 50 minutes at 160 degrees; gallon jugs 1 hour at 160 degrees. The No. 10 cans should have a light exhaust, a half minute in boiling water will suffice. Unless the cans have this light exhaust they may show spring ends, as the slightest ferment causes carbonic acid to form in the cider, and will cause the ends to spring badly. FERMENTED OR DRY CIDER. Fermented or dry cider makes a very fine beverage, and the manufacturing of it it a large industry in Europe, especially in France and Germany, but so far as the writer has knowledge, we, in the United States have not taken very kindly to dry cider, at least in the section west of the Alleghany mountains. As the writer's experience has been limited more to experi- menting than to actual practical experience, he does not claim to be an expert in dry cider making, but feels assured that if the following formula is followed it will give satisfactory re- sults. One of the first requirements is a properly arranged fer- menting room. As it is very necessary to be able to control the temperature of the room, particularly so when the cider is going through the second or silent ferment. Our next con- sideration is the fermenting tank. The writer would advise a tank with a 6 foot bottom with 8^> foot staves, 6 feet in diameter and 8 feet deep, with a tight head in each end, with a wood faucet in the end used as the bottom, about three inches above the bottom, to draw off the cider after it has gone through the turbulent ferment. There should be a man-hole in the top of the tank, so as to get at the inside of the tank to clean it. The tank should also be fitted with some kind of a ventilation arrangement. A small wood faucet placed in the top of the tank, with a hose attached, one end of which leads into a pail of water, will answer. The object in having this ventilator is to permit the escape of the carbonic acid gas, while guarding against undesirable germ-laden air passing into the tank. There are a number of devices made for this special purpose, they may be had from any of the houses that carry cider and vinegar makers supplies, or the cider-press manufact- urers. Our first operation is to sulphur the tank. To do this, first spray the inside of the tank with a hose so as to make it 40 damp, then burn about an ounce of stick sulphur (brimstone) in it. After a few hours rinse the tank thoroughly with fresh water, and it is ready to receive the cider. After the tank is filled with cider, close the man-hole, arrange the vent, and if the fermenting room is at the proper temperature, which should be about 65 degrees, for the first or turbulent fermen- tation, ferment should set up in a few hours. To make a fine flavored cider, it is necessary that the fermentation should not be too rapid, nor is it desirable that it be too slow. If the cider has the required amount of sugar (and cider used for dry cider should not show less than 12 degrees on the Beaume's saccharometer), and if the temperature of the fermenting room is right, ferment should set up in 24 to 48 hours. This will be indicated by bubbles in the water of the vent device, and is caused by the escape of carbonic acid gas. After about the third day a crust of the lees will commence to form on the top called by the French Chapean, (cap or hood), and the lees will continue to rise until it forms a brown crust. Under no circum- stance should this crust be disturbed, for if it is, it will be thrown back into the cider, which will necessitate filtering the cider, and this is not desirable, for not only is it expensive, but effecte the flavor of the cider. After 12 to 14 days this first or turbulent ferment should cease, but it may be carried on for three weeks, particularly if the temperature of the room is low. The better way to determine this is by noting the water in the venting arrangement. If the bubbles have ceased, remove the man-hole plate, strike a match, and hold it in the tank. If it is blown out there is still carbonic-acid gas raising, and it is well to wait another day before drawing or racking off the cider, but care must be taken not to defer this too long, for if so the lees will drop back into the cider, and this will necessitate filter- ing, and unless the cider is filtered promptly ferment will set up again, and the cider should then be used for vinegar stock. After the first or turbulent ferment has ceased rack off the cider into casks, prepared in the same way as the above, only it is necessary to flush them out just before they are to be used with cold water, as the temperature in the tanks should be around 40 to 50 degrees when they are filled with the fer- mented cider. Care must also be taken not to draw over any of the lees, or solid matter, as this will set up ferment again. 41 To make a success of dry, or fermented cider, it is necessary to have a good dry cellar, where the temperature may be kept at about 45 degrees. When passing the cider from the first to the second tank, care should be taken not to expose it to the air any more than is absolutely necessary. When filling the tanks with cider for the first ferment period, there should be a space of about a foot between the cider and head of the cask, to allow for expansion during fermentation, but when filling the tanks for the second, or silent ferment, they should be filled as full as possible, allowing as little air space as possi- ble. The cider should remain in the second stage of ferment action for four or five months, or until it has fermented down to 1 tol^ degrees on Beaume's saccharometer and then should be racked off and bottled. Care must be taken to keep the temperature of the cider and bottles down to 40 degrees; also the temperature in the storage room should be low for a day after the cider is bottled. The bottles must be piled on racks, on their side, and should be in fine condition for consumption by May or June. If the cider is to be distributed in barrels or kegs it should be fermented to zero before it is racked off the second time. In Europe, particularly in Germany, the cider makers use an artificial or cultured yeast to start ferment, and do not rely upon the wild yeast germs that are floating around- in the air, and cultured yeast may be had, we are in- formed by those that use it to experiment with, from the U. S. Department of Agriculture at Washington, D. C. Also some of the press manufacturers furnish it. FILTERING CIDER. All sweet cider, whether for bottling or shipping in wood- en packages, must be filtered. If shipped in wooden packages, it will not be necessary to carrythe Alteration as far as when in- tended for bottle goods. AVhen the cider is used for bottle goods, unless it is almost absolutely free from sediment, after the bottles have stood a short time the sediment will collect at the bottom, and when the bottles are shaken up it will cause the cider to have a cloudy appearance. There are two ma- terials used for filtering, sand and wood pulp. Both are good but the writer prefers the sand, as he finds it may be washed and freed of all waste matter, including ferment germ, in much 42 less time, and much more thorough than is possible with wood pulp. If, however, sand is used, it must be free from lime and iron. When preparing the filters, make a box of 2 inch dressed lumber, about 8 feet long, 4 feet wide, and 18 inches deep. Have some strips (preferably of hardwood) triangular shape about 2 inches wide on the face and the length of the filter box, less 2 inches. Place these strips in the filter box about 2 inches apart. Make a cloth of some gunny sacks, andl spread it over the strips. Let the cloth come up over the sides and ends of the filter box, then fill the box to within about 6 inches of the top with sand, or wood pulp. Allow the end of one of the filter boxes to overlap that of the second box, or build them in tiers. Put a wood faucet in the lower end of the first filter box. to which a hose may be attached to lead the cider from the first filter box to the second or third filter box. Have a small stone jar or wide mouthed bottle to run the end of the hose in to form a trap, otherwise we will be making a generator out of our fil- ter. If the filtered cider is intended for keg goods, if it is pass- ed through two filters it will be sufficient, but if for bottled goods, we would advocate passing it through three filters, and then get it into the bottles as rapidly as possible, (see ster- ilizing). STERILIZING OR PASTEURIZING. To insure against ferment in bottled stock, for unferment- ed bottle good's, the writer has found it makes the works much safer, if the cider is given a low sterlizing before it is filtered. It is true that this affects the flavor of the cider some, but as it is necessary to process all bottled sweet cider, this first heating, it seems, in no wav affects the general results. We would not advise this sterilizing (perhaps a better term to use would be pasteurize, as the cider is treated at a low temperature, 130 degrees being sufficient, as this temperature will retard the action of the yeast and mold bacteria) for keg cider where benzoate is used as a preservative. There are several devices in the market for doing this work, which may be had from the various press manufacturers, but as steam is used in them, and the writer prefers hot water, as the hot water may be kept at a much lower temperature (180 degrees is possible with wa- ter) than steam, the cider will have less of the scorched flavor. 43 CIDER PASTEURIZING APPARATUS. To construct this pasteurizing apparatus it will require two wooden tanks, 4 feet bottom and 6 feet staves, also a stor- age tank above the pasteurizer, so the cider will flow through the copper coil by gravity. Use two copper coils, one for the hot water tank, and one for the cold water tank. These coils may be any length from 50 to 150 feet (according to volume of business done) and £4 inch in diameter. There should 1 be a stop and waste valve at the lowest point on the heater coil, so it may be drained and flushed out when through work. The two coils should be connected together at the top with a valve, so as to retard the flow of the hot cider. In this way the tem- perature may be regulated. There should be a thermometer on the hot water side of the retarding valve. Have an open steam pipeinthehotwatertank (see process tank). Fill the tank with water; turn on the steam, and heat the water to 180 de- grees. Turn the cider into the coil, open the retarding valve just enough to permit the air to escape that is in the coil, so the coil may fill with cider; and when the thermometer indi- cates the required temperature, 130 degrees, open the valve and allow the cider to pass to the second coil in the cooling tank. To keep the water cool in the cooling tank there must be an overflow at the top. It is also necessary to have an over- flow at the top of the hot water tank to carry off the surplus water caused by the condensed steam. By manipulating the retarding valve, the flow of cider may be so controlled that it can be kept at the required temperature. The writer finds when the cider is pasteurized this way, and cooled immediate- ly by passing through the cold water coil, it will keep for a number of days without showing signs of ferment. BOILED CIDER AND CIDER JELLY. Boiled cider and cider jelly are made by passing sweet fresh juice through a steam evaporator. There are a number of makes of these evaporators on the market, any of which are good. They consist of a wood box, varying in length from 12 to 20 feet, in which are a number of copper pipes. The best should contain six %-inch pipes. There is a small space par- titioned off in the starting end, called the defecating department, 44 where the impurities are skimmed off. Attached to the draw- off end is an angle thermometer. Cider for making boiled cider and cider jelly should be rich in sugar. We would not advise using cider that showed less than 12 degrees on the Beaume's syrup saccharompter, and 14 degrees are better. Apples should be thoroughly ripe when the cider is used for boiled cider or jelly, and under no circumstances should cider be used after vinous ferment has set up, consequently the cider must be used promptly, as it comes from the press, or be pasteurized (see pasteurized). Have a wood tank above the evaporator, so as to feed the cider into it by gravity. When starting the evaporator, feed in enough cider to cover the pipes about on inch; turn on the steam, and' when the cider in the evaporator comes to a good boil, open the feed valve so a stream of cider about the size of a lead pencil will feed into the evaporator. Use a Beaume's syrup saccharometer. and test the cider at the draw-off, and when it registers 24 to 26 degrees, it will have the required density. Then note the temperature on the ther- mometer, which should be from 215 to 216 degrees for boiled cider, and from 30 to 32 degrees on the saccharometer: 218 to 220 degrees on the thermometer for jelly. The best jellv is made from cider from the second pressings, as the second pressings do not contain so much sugar as cider made from the first pressing; it is sometimes advisable to add sugar, as a rule one pound of granulated sugar to the gallon of cider is used. The sugar should first be dissolved in water, about 10 pounds of sugar to the gallon of water, and add about 11 gallons of this syrup to 100 gallons of the cider in the storage or feed tank. Do not add the syrup to the cider in the evaporator, as it will not mix uniformlv with the boiled cider. CIDER VINEGAR. The first step towards vinegar making is the cider, and the necessary equipments to make it. Of this we have written. The next is the storage or fermenting tanks. The writer pre- fers large tanks for this purpose, about 20-foot bottom and 12- foot staves. These tanks should be tight at both ends (except a manhole in the top), either by having two heads in them or by bolting a cover on the top. If the cover is bolted on, make it of 2-inch lumber. Cut the lumber so that it will overlap the 45 tank about two inches. Have some bolts made with end flat, so they may be spiked to the side of the tank, the thread end to pass np through the cover. Lay some hemp sacks on the edge of the tank; lay the cover on, and bolt it down tight on the sacks. The process of fermentation that takes place in the cider, converts the sugar in the cider into alcohol, and the specific gravity of alcohol is so low the alcohol evaporates very rapidly in warm weather, if exposed in open tanks, therefore, the tanks should be closed and fitted with a venting arrange- ment, (see fermenting cider tank). After the cider is ferment- ed to zero, it is ready for the generators. To start the gen- erators use 45-grain vinegar, preferably cider vinegar, if the operator has it ; if not, distilled vinegar will answer. Have a bucket that will hold about two gallons of vinegar ; fill the bucket with vinegar, and pour it over the false head every two hours during the day. The second day add y? gallon of the fermented cider or vinegar stock to the vinegar, and pour this over every two hours. On the third morning the temperature should commence to rise. This may be determined by holding a lighted candle to the airholes in the bottom of the genera- tor. If the flame is drawn in, this indicates the acetic acid bac- teria is active, and the generator is warming up, and it may then be fed automatically. Make a mixture of a two gallons of full strength vinegar to one gallon of vinegar stock or cider. Feed this into the generator at the rate of about two gallons per hour, or four ounces per minute. This would give a stream about the size of a straw. The generators should be watched closely now, and care taken that the temperature does not get above 60 to 70 degrees for two or three days. Should the gen- erator warm up too fast, it may get beyond control, and the temperature run up too high. The best working temperature is between 80 and 90 degrees, and should be kept as near 85 degrees as possible. The temperature in the generator is con- trolled by the airholes, ("see generator) ; reducing the airholes reduces the air circulation, which retards the action of the ace- tic ferment, and this reduces the temperature. To reduce the airholes, make some plugs of pine wood, about 4 inches long; bore a %-inch hole in them. This hole should be burned out after it is bored, with a hot iron. Use these plugs in the air- holes to reduce the passage of the air into the generator. A 46 generator should make from 20 to 22 grains of acetic acid to each gallon of cider mixture or vinegar stock, (see vinegar stock) passed through it, therefore, if our cider should reach 15 degrees of density on the saccharometer, and it was thor- oughly fermented to zero, it should, theoretically, make 60- grain (6%) vinegar, and as the generator will only make 20 grains, it is necessary to add to each gallon of the fermented cider two gallons of vinegar, when preparing the mixture or vinegar stock for the generator. Should the saccharometer test show the density of the fresh cider to be 12 degrees, equal parts of cider stock and vinegar would be the proper mixture. A more accurate way to determine the proper alcohol strength of the mixture is to use either Geissler's vaporimeter, or the U. S. Hydrometer, the same as is used in the U. S. revenue service to determine the percentage of alcohol in fermented spirits. If the hydrometer is used it will be necessary to test for acetic acid, as acetic acid ferment sets up as soon as the vinous ferment ceases, consequently as the season advances the stronger the acetic acid. When the hydrometer is used, mul- tiply the hydrometer reading by 4, i. e.. if the hydrometer reading is 15, multiply this by 4, which gives a result of 60, which would indicate the cider stock would make 60-grain vinegar. Now, if the cider stock should show an acetic acid test of 15 grains on either the Twitchel or Ridgney acidometer, divide this by 4, as a 1% alcoholic solution should make 4 grains of acetic acid, which will give a result of 3-14, which would indicate that 3-}4 per cent of the alcohol had been con- verted into acetic acid during the time it was in the storage tanks, therefore, when we are making up our mixture for our generator, this loss of alcohol must be taken into account, hence we deduct the 3-)4 P er cent, lost from the alcohol by its havingbeenconvertedintoaceticacid, from the 15 per cent, as in- dicated on the hydrometer, which results in 11 34 per cent al- cohol, which if converted into acetic acid will make 45 grains, and as a generator in good working order will make from 20 to 22 grains of acetic acid for each gallon of vinegar stock passed through it. We would in this case want to use a small fraction over a gallon of vinegar to each gallon of cider stock used, or in actual figures, 4-9 of a gallon of cider to 5-9 gallon of vinegar. To make our reasoning plain, we will take as an 47 example, a 100-gallon mixture, composed of cider and vinegar, which should contain 5% alcohol, or enough alcohol to make 20 grains of vinegar, which would be 2,000 grains. The strength of alcohol we have is 11}4 P er cent., which should make 45 grains of acetic acid to the gallon. As we require 2,000 grains, and each gallon of cider should make 45 grains — 2,000 divided by 45 is equal to 44 4-9 gallons of cider or alcohol required. From 100 gallons of the mixture, subtract 44 4-9 gallons of cider, from 100 gallons of mixture which leaves us 55 5-9 gal- lons of acetic acid required, or 44 4-9 gallons of cider, and 55 5-9 gallons 60-grain vinegar, equal to 100 gallons of vinegar stock, or cider and vinegar mixture. Now, while this may not be a very scientific way of explaining the problem, the writer knows of no better way of making himself clear. If the vapo- rometer is used, it will not be necessary to test for acetic acid, as the acetic acid is neutralized with lime before the test is made. RULES FOR FIGURING VARIOUS STRENGTHS OF VINEGAR. .While dealing in mathematical problems, it might be well to add a couple of rules the writer finds convenient. Frequent- ly the vinegar manufacturer finds it necessary to raise or low- er the acetic acid strength of a shipment of vinegar. If the capacity of a package, tank, cask, barrel, etc., is known, a sim- ple rule for reducing the acetic acid strength is the following: Strength of vinegar, 80 grains ; strength of vinegar required for shipment, 45 grains. Capacity of cask, 50 gallons ; there- fore, we require 50 gallons of 45-grain vinegar, or 2,250 grains of acetic acid, to the 50-gallon cask. Strength of vinegar on hand, 80 grains; 2,250 divided by 80 equals 28}i, number of gallons of 80-grain required, 28^6 from 50 (capacity of cask) equals 21% gallons of water. If the acetic strength of the shipment is to be raised, the following rule will be found convenient: Example — 100 gallons of 20-grain vinegar to be raised to 45-grain vinegar by adding a sufficient quantity of 80-grain vinegar. 100 gallons of 20- grain vinegar equals 2,000 grains. We want 100 gallons of 45- grain vinegar, equal to 4,500 grains. 4,500 grains less 2,000 48 equals 2,500 grains, the amount to be added. Now, if we di- vide this last quotient, which would apparently be the proper method, we would be short 20 grains for each gallon of high strength vinegar added, hence we deduct 20 grains from 80 grains, equals 60 grains; using this quotient for a divisor, we have 4,500 minus 2,000, equals 2,500, divided by 80 minus 20 equals 60; 2,500 divided by 60 equals 41 2-3, the number of gallons of 80-grain vinegar required. 100 gallons less 41 2-3 gallons leaves as a remainder 58 1-3 gallons 20-grain vinegar required. 58 1-3 gallons of 20-grain vinegar equals 1,166 2-7 grains, 41 2-3 gallons 80-grain vinegar equals 3,333 1-3 grains. 1,166 2-3 plus 3,333 1-3 equals 4,500, the number of grains re- quired, or 100 gallons of 45-grain vinegar. Example No. 2 — 100 gallons of 15-grain vinegar to be raised to 45 grains. 4,500 minus 1,500 equals 3,000. 80 minus 15 equals 65. 3,000 divid- ed by 65 equals 46 2-13, number of gallons of 80-grain vinegar required. 100 minus 46 2-13 equals 53 11-13, number of gallons of 15-grain vinegar required. GENERATORS. The best size generator for a moderate size cider vinegar plan, is about 4-foot bottom and 8-foot stave. Some of the large plants run generators as large as 8-foot bottom and 20- foot stave, but generators of this kind are much more difficult to control. Make a false bottom of some lath \y 2 inch wide and 1 inch thick ; space about 3 inches. Pin these laths together with some wood pegs. Place four 4-inch square blocks in the bottom of the generator, and place the false bottom on them. After putting in the false bottom, pack the generator with curled beechwood shavings to within 12 inches of the top. Make a false head, using some inch pine lumber. Cut the cir- cle of the generator. Fasten four cleats on the bottom of this head with wood pegs by bolting through the cleats, and head with an ^j-inch peg. Fill the head with 34-inch holes, about 2 inches apart. After boring these holes they should be burn- ed out with a hot iron to permit of the free passage of the cider stock. Make four 2-inch holes in the false head on the four quarters, six inches from the side. Make four plugs four inches long. Bore an inch hole through these plugs, and fit them in the four 2-inch holes. These act as draught holes or 49 chimneys. Put the false head in the generator supported by four blocks pinned to the side of the generator. This false head must be perfectly level. Bore six 1-inch holes about four inches above the bottom of the generator or just under the lath bottom, slanting towards the bottom of the generator. Put in the dump trough, and our generator is ready for busi- ness DUMP TROUGH. To make these dump troughs, use some clear 2-inch pine lumber. Cut 3 feet long. Cut a groove in the center length- wise the board, 2 inches wide and J4 inch deep. Fit a 6-inch board in this groove to act as a partition. Close the ends of the trough, and pin on each end a wedge shape piece of 2x4-inch lumber 6 inches long, (see cut). This wedge shape piece acts as one side of a hinge. Notch 2x4x8 inch block, beveled to about 45 degrees, and they will act as the second part of the dumper hinge. Place the dumper under the feed faucet in such a way that the vinegar stock will flow into one side until there is enough weight to cause it to dump, and bringing the other side under the faucet. In this way the vinegar stock is spread over the false head in a thin film, and passes down through the feed holes and is distributed evenly over the curl- ed shavings, and the dumper acts automatically. MANAGEMENT OF GENERATORS. Vinegar, no matter what kind, is a form of acetic acid, and this acetic acid is formed by bacteria action on alcohol, and the acetic acid bacteria is an air consuming bacteria, hence our reason for using curled shavings. As the air passes up from the bottom of the generator through the shavings it comes 'in con- tact with the alcohol (vinegar stock) as it trickles down through them, and the alcohol is converted into acetic acid, if the temperature of the generator is right, which is from 80 to 90 degrees. The action of acetic bacteria in converting alco- hol into acetic acid creates heat, so much so that at times the temperature in the generator may be from 30 to 40 degrees above the temperature of the generator room, hence, it is possible to keep the generators in good working order when the temperature outside may be below the freezing point. The 50 temperature in the generators is regulated by the air supply. This is regulated by the airholes at the bottom of the gen- erator, and the feed supply. If the temperature in the gen- erator gets too high, cut off the air supply by reducing the air- holes, (this may be done by making some plugs and boring some ^-inch holes through them), also by feeding stronger. If the generators are running too cool, reverse this by giving them more air, and reduce the feed. In making cider vinegar, we are troubled more or less by a slimy substance called moth- er. It was formerly thought this mother was necessary in the manufacture of cider vinegar, ; we know better now, and it may become very troublesome, especially in weak vinegar stock. It will form on top of the shavings, just under the false head, and unless cleaned off frequently, will retard the passage of air, and possibly deflect the vinegar stock to the side of the generator, hence, prevent a uniform passage through the shav- ings. The mother will also close up the feed holes, and it will be necessary for the operator to punch out these feed holes at least twice a week, and clean the top of the generator fre- quently. The writer's method of doing this is to have a few bushels of extra shavings. Take up the head ; take off all of the shavings that are covered with mother. Replace them with fresh shavings. Put the head back, and start the generator. This method only requires a short time to do the work, and does not in any way affect the working of the generator. The slimy shavings should be washed, and dried, for re-filling the generator later. When taking the temperature of the gener- ators (and this should be done once a day), use a dairy ther- mometer, dropping it down one of the draught plugs, holes or chimneys. LAYING UP GENERATORS. If, from any cause, it is necessary to stop the works of the generator for any length of time, the airholes in the generator must be closed, and the generator filled with at least 30-grain vinegar, or, on the other hand, all of the shavings must be taken out of them, and dried. The writer's method is to fill the shavings into burlap sacks, and spread the sacks out where they may be turned every day until dry. We are not troubled with mother in distilled vinegar as 51 we are in cider vinegar, consequently the false head may be put in more permanently. DISTILLED VINEGAR. The first thing to consider in this chapter is the yeast, as it is very important that the various materials from which vinegar is made should be properly fermented, as it is neces- sary to get the largest possible amount of alcohol or spirits from the stock used, and it is by the action of yeast on the sugar in the materials used >ve get our alcohol or spirits by fermentation. In compounding the yeast, we make four dif- ferent yeasts, before getting the yeast we use in the mash, and the writer will designate them by numbers: No. 1 and No. 2 are only starting yeasts, and after using the quantity necessary for starting the next batch they may be thrown away, as it is best (o always have a fresh yeast for starting with. Yeast No. 1 — 2 gallons of water, 2y 2 ounces hops, 5 pounds ground malt. Boil the hops in the water 15 minutes, then strain through a 10 to 12 mesh sieve; cool this hop water down to 150 degrees F., then stir in the malt. After stirring in the malt raise the temperature to 170 degrees F. ; this may be done by adding enough boiling water to bring the mixture up to this tempera- ture. Cover the yeast can with a tight-fitting cover, and let it stand one hour; then strain and cool down to 85 or 90 degrees F. by putting the yeast can in a barrel or tank with water in it, also with a steam attachment, by which the water may be heat- ed to the required temperature ; keep at this temperature 48 hours, at the expiration of this time if No. 2 yeast is not ready, cool No. 1 down to as near 60 degrees F. as possible and keep it at that until it is wanted to start No. 2. No. 2 Yeast — 2 gallons water, 3 ounces hops, 5 pounds ground malt. Proceed in making this yeast in the same way as in making No. 1, with this exception, when the yeast has been strained and cooled down to 85 or 90 degrees F., add 1 quart of No. 1 yeast and let this yeast ferment 48 hours at 85 to 90 degrees F., the same as No. 1. No. 3 Yeast. — 6 gallons water, \y 2 pounds hops, 24 pounds ground malt. First boil this water so as to kill all mold germ, then cool down to 180 degrees F., then stir in the malt, raise the temperature to 180 degrees F. with boiling water; let the 52 mixture stand one hour, then strain, put this malt water in a kettle and cook down to 26 degrees on Kaiser's or 15 degrees on Beaume's saccharometer (Kaiser's is the best to use in mak- ing yeast), then add the hops. Cook 10 minutes longer, then strain and cool down to 85 or 90 degrees F., and add 1 quart of No. 2 yeast. Allow this yeast to ferment the same as No. 1 and No. 2 for 48 hours, then put it in a yeast fountain and keep temperature as near 60 degrees F. as possible. This may be done in the summer by keeping it in a tank of running water. This yeast must always be kept on hand to make No. 4 yeast. No. 4 Yeast. — 12 gallons water, 3 pounds hops, 48 pounds ground malt; add the hops and water and boil together 10 minutes, strain and cool the hop water down to 180 degrees F., stir in the malt, raise the temperature to 180 degrees F., by the addition of boiling water; let this mixture stand one hour, then strain and cool down to 85 to 90 degrees F. ; add 2 quarts of No. 3 yeast and allow it to ferment the same as the other yeast for 48 hours, then put it in a yeast fountain and keep at a temperature of 60 degrees F., in the same way as No. 3 yeast. This yeast is used for making the yeast that goes in the mash. No. 5 — Mash Yeast. — The formula is for a yeast to be used in a 600-gallon mash. Eighteen pounds rye, 18 pounds malt, 8 gallons water; the water must first be boiled, then cool down to 180 degrees F. ; add the rye and malt, rinse down the sides of the yeast can with boiling water, add enough hot water to bring this temperature up to 145 degrees F., cover the yeast with a tight cover and let it stand one hour, cool down to 85 or 90 degrees F., and add 4 gallons of No. 4 yeast. Let this yeast ferment 24 hours, and if the mash is not ready for the veast at that time, cool the yeast down to 60 or 70 degrees and keep it at this until the mash is ready. If the capacity of the factory is such that there is a mash made every day, or twice a week, a portion of this yeast may be saved to make the next batch of yeast. In the above case, save 4 gallons of this yeast to make up the next batch, but the yeast must be kept down to a temperature of 65 or 70 degrees F. and must be used inside of two days or it will become too sour. This yeast may be used this way a week, but at the end of the week a fresh batch should be made up. 53 VINEGAR MADE FROM MOLASSES. One hundred gallons of molasses, 600 gallons of water. Put the molasses and 400 gallons of water in the mash tub, heat this up to 150 degrees F. for 30 minutes, then add the remain- ing 200 gallons water and cool to 100 degrees F. in winter and 85 to 90 degrees F. in summer; add the following yeast: Sev- enty-five pounds ground malt, 15 gallons water. Boil water and cool down to 170 degrees F., stir in the malt, raise the tem- perature to 150 degrees F., cover the yeast can and let it stand for one hour; then cool down to 75 or 80 degrees F., add 5 gallons of No. 4 yeast. Let this yeast ferment 24 hours before adding it to the rum or molasses mash. After stirring in the yeast well, run the mash down into the fermenting tank. It will take this mixture about six days to ferment down to degrees. It must be understood that the yeast for the different mashes must be made up ahead, so as to be ready when the mash is ready for them; also if the mash is not ready for the yeast at the end of the fermenting period of the yeast, the yeast should be cooled down to 60 degrees F. to stop the ferment as much as possible or the yeast will become too sour. DISTILLING. At the end of this chapter will be found a synopsis of the internal revenue law governing the distilling of spirits or low wines in vinegar factories. The general custom in distilling low wines for vinegar in small plants has been to use a two or three chamber wood still and the method given below will be for a three-chamber wood still (see cut of still) and where it is desired to manufacture vinegar in a small way a still of this kind may be built by a good carpenter on the premises, but if it is intended to do any volume of business it is best to put in a continuous copper still ; while the first cost is considerable of an item, yet the increased amount of low wines obtained from the beer (as the fermented mash is called) and the economy in operating gives the manufacture a big advantage with this still over the old style wood still. The method of operating a three-chamber wood still : We will call the top chamber No. 1; the middle chamber No. 2, and the bottom chamber No. 3. 54 First charge Nos. 1 and 2 chambers with the beer, then drop about J4 of the charge in No. 2 chamber into No. 3 chamber; turn on the steam and when the odor of alcohol becomes strong in chamber No. 3 (this is learned by testing or smelling the es- caping vapor at the trycocks) drop the remainder of the charge in chamber No. 2, into chamber No. 3, and the charge in cham- ber No. 1, into chamber No. 2, and recharge chamber No. 1 with a fresh charge of beer ; then turn on the steam and cook as long as any odor of alcohol comes from the trycocks in chamber No. 3. About 20 minutes. When the odor of alcohol can no longer be detected, close off the steam and run the con- tents or slop in chamber No. 3 into slop tank; then drop the contents of chamber No. 2 into chamber No. 3, that of No. 1 into No. 2 ; recharge No. 1 and proceed to distill as before. Of course, it is understood after the first charge each chamber will have a full charge of beer; the chambers should be filled to within about 8 inches of the top of the chamber. There should be glass sight guages attached to each chamber, so as to tell when they are properly rilled. It will be noted by reading the internal revenue law at the end of the chapter that the only kind of condensing apparatus that can be used in condensing the alcoholic vapor in a vinegar factory is one where the vapor is condensed directly from the still into water or some other vinegar stock. A condenser of this kind is a can about 5 feet high and 2 to 3 feet in diameter ; it is arranged with a hollow center, so the cold water does not only pass around it from the outside, but up through the cen- ter also; the vapor pipe from the still is passed into this can. The can is filled up to within a foot of the top with cold water and the water turned on in the tank in which this can is set; this outside tank or jacket must be so arranged that the cold water will pass in at the bottom and out at an overflow pipe at the top; there must be a draw-off pipe in the bottom of the condensing can (these condensing cans may be bought of any house that carries vinegar manufacturing supplies). When the vapor from the still is passing over into the water in the con- densing can, care must be taken to see that the temperature does not get too high in the fluid in the condensing can ; it should not get much above a hundred and should be kept as" much below this as possible, for if the temperature gets too 55 high there will be more or less loss by the evaporation of the alcohol. Should the temperature in the condensing can get too high, it will be necessary to reduce the cooking in the still, and sometimes it is necessary to shut the still down altogether. The revenue law only allows the vinegar manufacturer to man- ufacture a low wine, of 20 per cent, proof, unless they have a special permit, (twenty per cent, low wine will make 8 per cent, or 80 grain vinegar). Therefore, it is necessary to test the low wine in the condensing can from time to time to determine its strength by a hydrometer. After the operator has run a still a few days he will be able to judge pretty close when the water in the condenser has a sufficient quantity of the condensed vapor to give it the required strength. By filling the can to a certain height with water and note the gain when the liquor is at the proper strength or registers 20 per cent, on the hy- drometer. When a charge in the condensing can registers 20 per cent, on the gydrometer, run the low wines into the storage tank and recharge the condensing can with cold water and start the still up again. The storage tank for low wines should have a tight-fitting cover to prevent loss by evaporat- ing. The above method of distilling is for molasses mash. VINEGAR STOCK. By vinegar stock we mean any kind of an alcoholic mix- ture that is prepared for the generators. Here is where the operator will have to use his judgment, as temperature, etc., has to be taken into consideration. We will give a general formula and it may be varied by adding or reducing the quan- tity of low wine as the case may require. This formula is for manufacturing 8 per cent, or 80-grain vinegar. To 1 gallon 20 per cent, low wines add 3 gallons 80-grain vinegar. If the gen- erators are fed automatically, have a tank or, what is better, 2 tanks that will hold about 20 gallons of vinegar stock to each generator. This tank, of course, must be above the generator, so as to feed into them by gravitation. Make a mixture, as stated, of 1 gallon of low wine to 3 gallons of 80-grain vinegar and feed this mixture through the generators, (see generators). In cool weather make a fresh mixture morning and evening in the tank, but in hot weather the writer would advise making about 3 mixes a day, as the low wine and vinegar, as a rule, 56 are kept in the basement of the factory, and the temperature being much lower than the temperature at the feed tank, (for, as a rule, the feed tank is up pretty close to the roof of the building on account of getting the proper elevation above the generator). If a new batch of the mixture is made several times a day, in hot weather, it keeps the temperature of the vinegar stock down, and this assists in keeping down the tem- perature of the generators. GENERATORS. There are a number of different kinds of generators, but the one in common use is a round vat or tank 4 feet in diameter and 8 feet high. Generators should be made of wood that contain as little tannic acid as possible. Make a false bottom of laths \y 2 inches wide and 1 inch thick, spaced about 2 inches apart. The best way to set this false bottom in the generator is to get 4 blocks, say 4 inches square and 1 inch thick, bore about three 5^-inch holes through them and through the side of the generator about 6 inches above the bottom of the gener- ator and fasten them on with wood pegs and let the lath bottom rest on these blocks; then pack the generator with curled beechwood shavings to within 12 inches of the top, then put in a false head 1 in the same way as the bottom is put in, but care must be taken to have this head perfectly level. Make this head of 2 inch lumber filled with Vg-inch holes about 2 inch apart. After boring the holes they must be burned out with a hot iron : this gives them a clear way and they will not close up by the expansion of the wood when it gets wet. This head should have, at least, 4 cleats on the under side crosswise the grain of the wood of the head to keep it from warping. After the head is put in the generators it should be calked well around the edge with candle wicking or packing yarn; the dumping trough or bucket (see dumping trough) should be set as near the center of the generator as possible and about an inch above the false head, so when it dumps the vinegar stock can pass under it. Next make a tight-fitting cover for the generator; this cover should be made in two pieces, so one of them may be used as a door. There should be a 2-inch hole through this cover to feed the vinegar stock through, and this hole also acts as a vent or chimney for the air to pass up 57 through ; the two parts of this cover must not be fast together, for sometimes it is necessary to give the generator more vent than the hole in the top will give and this may be done by spreading the cover a little. Next bore 6 ^4-inch holes in the bottom of the generator just below the false bottom; these holes must be bored slanting down toward the inside of the generator ; these holes are called airholes ; there must also be a wood faucet about 2 inches above the bottom to draw off the finished vinegar. ARRANGEMENT OF THE GENERATORS. The generators should be so placed in the generator room that the operators can get at all the airholes: they should be raised about a foot above the floor and there should be about 3 feet space between the top of the generator and the ceiling; there should be a running board alongside the generator so the operator may conveniently get at the feed faucets. As stated in another chapter, have a tank elevated above the generators to hold the vinegar stock ; lead the vinegar stock from this tank to the various generators through a wood well- pump pipe. These pipes should be dressed on the outside and painted; this will keep them from cracking by the expansion and contraction, as the wood will get saturated with the vinegar stock, and the paint on the outside of the pipe prevents their drying out from the outside and cracking. Eit a wood faucet in the pipe over the center of each generator so the stream may run from the faucet through the hole in the cover into the dumping trough. The faucet should be at least 6 inches above the cover, so the operator could see at a glance if it is running full. The dumping trough or bucket is a trough with a partition in the center lengthwise, so arranged that when one side is partly filled with vinegar stock it will dump the liquor out on the false head and bring the other side up so it will receive the vinegar stock. See description in another chapter. STARTING AND "WORKING THE GENERATORS. The generators are now ready for acidification. To do this the shavings and interior of the generator must be saturated with vinegar of the same acetic strength as it is desired the 58 s vinegar to be manufactured by the generators shall be. If it is desired to manufacture 80-grain vinegar, start the generators with 80-grain vinegar; if 100-grain vinegar is to be manu- factured, use 100-grain vinegar to start the generators. It is best to start the generators by hand : have a bucket that will hold 2 gallons of vinegar, fill this bucket with vinegar and pour in on the false head. Do this each hour during the day. It will take 2 to 3 days to saturate the generator; this may be determined by testing the vinegar when it is drawn from the generator. When the acidity of the vinegar draws off is about the same as that poured on, the generator is ready for the low wines. If the arrangement for automatically feeding the gen- erators is ready, mix one gallon of low wine with 3 gallons of the same kind and strength of vinegar that has been used for acidifying the generator; allow this to feed into the generator through the feed pipe at a rate of about 2 gallons an hour (a stream the size of a straw running from the faucet gives about the required amount of feed ; start this vinegar stock through in the morning, and in the evening hold a lighted candle to the air holes, and if the flame is drawn in the generator has com- menced to get warmed up ; now reduce the size of the air hole about one-half, as care must be taken not to get the tem- perature up too high in starting the generators (the tempera- ture should be kept down to 80 degrees F. or below"), for two or three days. The size of the airholes may be reduced by making a round plug, cut away one-half of its diameter and insert it in the airhole. After the third day the temperature may gradually be brought up to 90 or 100 degrees F.. and then the generators should be in full working order. The worked temperature of a generator should be between 85 to 100 degrees F. — 85 degrees the lowest and 100 degrees F. the highest. If the generators are worked by hand, use one half gallon of low wine to each 4 gallons of vinegar, poured over every hour during the day : close the vents at night to keep the temperature from running up too high. But to make a success of the vinegar business the dump system should be used and keep the generator going continuously. It is supposed that at least 5 generators will be started at one time, as it requires 5 generators to make a cask of finished vinegar in twenty-four hours. After running the starting vinegar through 59 generator No. 1, draw it off and run it through No. 2, and from No. 2 through No. 3, and so on as long as there is any acetic acid left in it. The mixture of vinegar and low wine used in starting before the generators will make full-strength vinegar should be run into barrels and worked up a small quan- tity at a time with the vinegar stock when the generators are in full working order. The temperature in the generator is con- trolled by the airholes at the bottom, the cover at the top and the feeding of the vinegar stock through the generator. It is understood that the airholes are all open when the generator is in working order; if the temperature gets too high in the generator, close some of the airholes with a plug to retard the circulation of the air, but never close them all on one side of the generator, as this injures the circulation of air through the generator. If the temperature has run up very high the vinegar stock may be fed through faster, but it is not best to cool down a generator by feeding it too fast, as that injures the acetic ferment. If the temperature in the generat- or gets too low, open all the airholes and spread the top cover a little to increase circulation of the air, and, if necessary, re- duce the feed. The operator should test the airholes fre- quently with a lighted candle to see that they are working all right. The temperature of the generator should be taken with a thermometer at the top of the generator between the cover and the false top, or through the draught holes or chimneys in false head. CARE OF GENERATOR ROOM. The temperature of the generator room should be kept at 30 to 40 degrees F. in the winter. This is not a very difficult matter except in zero weather, as the generators, generate a very considerable amount of heat themselves. The heating arrangement should be as close to the floor as possible, as the warm air naturally arises to the upper part of the room; for the same reason a generator room should be as low as possible. For 8-foot generators the room should not be over 12 feet high : the generator room should also be arranged so it could be well ventilated in the summer, especially at night. It is a good plan to have two or three trapdoors in the ceiling that may be raised at night, and have the outside openings (windows, 60 etc.) close to the floor; in this way the temperature of the generator room may be very much reduced, during extreme hot weather. USE OF ALCOHOLIC VAPOR IN THE MANUFACTURE OF VINEGAR. Section 3282, Revised Statutes, as amended by the Acts of March 1, 1879, reads as follows: No mash, wort, of wash, fit for distillation or for the pro- duction of spirits or alcohol, shall be made or fermented in any building or on any premises other than a distillery duly author- ized according to law: and no mash, wort or wash so made and fermented shall be sold or removed from and distillery before being distilled ; and no person, other than an authorized distiller, shall, by distillation or by any other process, separate the alcoholic spirits from any fermented mash, wort or wash; nopersonshallusespiritsoralcohol in manufacturing vinegar or any other article, or in any process of manufacture whatever, unless the spirits or alcohol so used shall have been produced in an authorized distillery, and the tax thereon paid. Every person who violates any provision of this section shall be fined for each offense not less than five hundred dollars nor more than five thousand dollars, and be imprisoned not less than six months nor more than two years: Provided, further. That nothing in this section shall be construed to applv to fermented liquors or to fermented liquors used for the manufac- ture of vinegar exclusively. But no worm, gooseneck, pipe, conductor or contrivance of any description whatsoever where- by vapor might in any manner be conveyed away and converted into distilled spirits, shall be used or employed or be fastened to or connected with any vaporizing apparatus used for the manufacture of vinegar; nor shall any worm be permitted on or near the premises where such vaporizing process is carried on : Nor shall any vinegar factory, for the manufacture of vinegar as aforesaid, be permitted withing six hundred feet of any distillery or rectifying house. But it shall be lawful for manufacturers of vinegar to separate, by a vaporizing pro- cess, the same alcoholic property from the mash produced by them, and condense the same by introducing it into the water or other liquid used in making vinegar. No person, however, 61 shall remove, or cause to be removed, from any vinegar factory or place where vinegar is made, any vinegar or other fluid or material containing a greater proportion than two per- centum of proof spirits. Any violation of this provision shall incur the forfeiture of the vinegar,fluid, or material containing such proof spirits, and shall subject the person or persons guilty of removing the same to the punishment provided for any violation of this section. And all the provisions of sections thirty-two hundred and seventy-six, thirty-two hundred and seventy-seven and thirty-two hundred and seventy-eight of the Revised Statutes of the United States are hereby extended and made applicable to all premises whereon vinegar is manu- factured, to all manufacturers of vinegar and their workmen or other persons employed by them. The section, as amended, no longer contains the restriction forbidding the use of alcoholic vapor and the distillation of fermented liquors in the manufacture of vinegar, and the manufacturers of vinegar are expressly authorized to separate by a vaporized process the alcoholic property from the mash produced by them, and to condense the same by introducing it into the water or other liquor used in making vinegar. But' it seems clear that the privilege as granted in the Act of March 1, 1879, is limited; that it is not intended to permit the manu- facture of distilled spirits; that the mingling of the alcohol vapor with the water or other liquor must be confined to the purpose contemplated by the law ; and that any manner o\ contrivance whereby the vapor of alcohol could be conducted into a receptacle where it would or could be condensed by itself, and so become distilled spirits or any contrivance for cooling the liquid which receives the vapor to such a degree that a small or limited quantity of water or other liquid would be enabled to receive and condense an unlimited quantity of alcohol, is prohibited. Where artificial means are employed for condensing at vinegar factories it is required that the condens- ing vessels shall be open and uncovered, and that the condens- ing apparatus shall be simple in its construction. Closed or covered condensers .are permitted only in cases where the alcoholic vapor is condensed simply by being introduced into the liquid used in the production of vinegar, and in such cases the condensers must be provided with a manhole that will admit 62 of a ready examination of the whole interior of the condens- ing vessel. But the use of any worm, gooseneck, pipe, con- ductor, or contrivance of any description, whereby the vapor might be removed and converted into distilled spirits, is inter- dicted, "nor shall any worm be permitted on or near the premis- es where such vaporizing process is carried on.'' The absolute prohibition by the statute of a worm upon or near the premises gives additional force to the otherwise clear intent of the law, that the alcoholic vapor which the vinegar manufacturer is at liberty to separate from the mash shall not only be conducted to the liquid recehing the same by the shortest and most direct line practicable, but that the pipes used for this purpose must not be surrounded with water and must be capable of examination for their entire length. A closed coil cannot be maintained in a mush tub on the premises. If a coil is employed for the conveyance of water for the purpose of cooling the mash, the upper portion of the coil must be open, with flangs projecting upward to prevent overflow, making the upper ring of the coil in effect an open trough through which water flows and is continually exposed to view. It is expected that collectors will exercise a strict surveil- lance over each and every apparatus set up and used in their respective districts for the manufacture of vinegar by the introduction of alcoholic vapor into any liquid, and will in so doing be governed by the general principles as above set forth: and will also see that such an apparatus is not set up within 600 feet of an}* distillery or rectifying house, except as provided hereinafter under the bead of "Vinegar Factories Established Prior to March 1, 1879." The provisions of sections 3276. 3277 and 3278, Revised Statutes, are applicable to all premises whereon vinegar is manufactured, and to the manufacturers, their workmen, and employes. Revenue officers have the same right to enter into vinegar factories and to examine the premises, apparatus, methods of operation, material in course of manufacture, and the product, as they have at distilleries and rectifying houses; and any re- fusal to admit them, or hindrance or obstruction of them in the performance of their duty, is punishable with like penalties. 63 Collectors and their deputies and revenue agents are ex- pected and required to visit all vinegar factories within their districts frequently, and to carefully examine the processes of manufacture, the machinery or apparatus in use, and the char- acter of the product, and make due report thereon. No apparatus for the separation of the vapor, other than by the shortest and most direct practicable method of intro- ducing the vapor from the mash to and into the fluid intended to receive and condense it, is warranted by law, and the pres- ence of any worm or other contrivance whereby the vapor can be condensed before or without infusion into water or some other liquid or material should be promptly reported to the collector of the district and to this office. When water is used as the recipient of the alcoholic vapor, the resulting mixture should be frequently tested, to see to what proof it is raised, and at what proof it is acetified. No person shall remove, or cause to be removed, from anv vinegar factory or place where vinegar is made, any vinegar or other fluid or material containing a greater proportion than 2 per cent, of proof spirits. The vinegar or fluid removed from vinegar factories should from time to time be tested, to ascer- tain if it contains any greater proportion of proof spirits than is permitted by law. The production at vinegar factories of low wines exceed- ing 20 per cent, in proof is not to be permitted, except when specially authorized by the Commissioner of Internal Revenue, which authority will be given only when the necessity therefor is clearly shown. REGISTRY OF STILL SET UP FOR THE PRODUC- TION OF VINEGAR. Under the provisions of Section 3258, Revised Statutes. every person having in his possession or custody, or under his control, any still or distilling apparatus set up is required to register the same with the collector of the district in which it is, and forfeiture, penalty and imprisonment are provided for failure to so register. This law applies to all stills or distilling apparatus of what- ever size and for whatever purpose intended, and accordingly 64 collectors will invariably require the registration of all dis- tilling apparatus set up for the manufacture of vinegar. FIGURE D— STILL. The illustration represents a 3-chamber square wood still. This still should be made of 3-inch lumber, well bolted togeth- er. This still may be made any size to suit the builder. The cut represents a still with chambers 4 by 4 by 3 feet. The vapor pipe C may be made either of the bend or bow type or the double vapor pipe type, the same as the pipe shown in this cut. The bow type is made by fastening floor flanges to the floor. These flanges should be on a line in the center of cham- ber. Cut a piece of 1-inch pipe that will be long enough to come up within four inches of the top of the chamber; screw an L on this pipe, then cut another piece of pipe 12 inches long, screw this into the L; then cut a piece of pipe about 4 inches shorter than the first pipe, screw a floor flange on to the one end of this pipe and screw it into the L on the cross pipe; have bolts made that are long enough to go through the floor and extend up to the floor flange on the end of the pipe (then end of this pipe must be at least 3 inches above the floor of the chamber so as to give the steam a free exhaust). Have a thread cut the full length of these bolts so a lock nut may be run on them to the under side of the flange, also a nut to lock them to the floor. The top of this valve pipe must always be above the beer line in the chamber. There should be four of these pipes in chamber No. 2 and one in chamber No. 1. For a double-vapor pipe, use a 1-inch pipe screwed into a floor flange; cut a piece of 2-inch pipe the same length as the stand pipe ; screw a cap on one end of this pipe and a floor flange on the other. Slip the 2-inch pipe over the 1-inch pipe, and fasten the floor flange the same as the ends of the bow pipe. There should be about 3 inches clear between the top of the stand pipe and the top of the 2-inch pipe ; also the same clearance between the bottom of the flange and the floor of the chamber, so as to give the steam a free flow. There should be a try-cock (B) on each chamber. These try-cocks work on the same principle as a try-cock on a steam boiler; they must be above the beer line. There must also be a gauge glass (E) in each chamber, so as to indicate the height 65 of the beer in this chamber; a gate valve (D) in each chamber, so as to run the beer from one chamber to the other, and a vacuum valve (H) at the top of the still. (A, manhole; B, try-cock; C, vapor-pipe; D, gate or drop- valve; F, steam pipe; G, waste or slop pipe; H, vacuum valve; I, vapor pipe to condenser ; J, charge pipe, or pipe from beer pump to top chamber; L, iron or wood tank that contains con- densing can and the cold water that circulates around it; M, inlet cold. water pipe; N, overflow pipe; O, overflow pipe from the hollow inside of the condensing can ; P, draw-off pipe, to draw off the low wines from the condensing , pipe ; E, gauge glass; K, condensing can). 66 PART II. PRESERVES, JAMS, JELLIES, FRUIT BUTTERS, ETC. EQUIPMENT. The necessary equipment for the preserving kitchen is the necessary thermometer for determining- the proper density for preserves, fruit butters, etc., also the necessary saccharometer for determining the density of jelly, fountain syrup, etc., and the necessary scales, dippers, measures, cooling pans, etc. The secret of keeping color and keeping the fruit whole in preserv- ing is in cooking in small batches and cooling as rapidily as possible. Heat is communicated to solids by conduction, and to liquids by separation, therefore, in cooking a dense mass like preserves, jellies, etc., if the mass is large the heat pene- trates very slowly, as the weight and gluey nature of the mass makes it hard to separate, hence, retards the passage of the heat through it; consequently the part of the mass which comes into direct contact with the bottom of the kettle burns, which will cause the preserves to have a scorched flavor and dark color. This will also apply, to a certain extent, if after the batch is partly cooked the cooking is stopped and the mass is allowed to stand until ebullition or boiling ceases, and start- ed again. Hence, when a batch is started, the steam should not be closed off the kettle until it is finished. For this reason it is also necessary to gradually add more steam as the mass is condensed or "cooked down," as we term it: also in the effort of the heat to penetrate large masses the ebullition is so strong that it causes the fruit to break up much more than when cook- ed in small batches, and it is for this reason that we use the opposite method when cooking apples for apple butter, apple juice, etc. When apples are cooked we use only enough water to confine the steam, and as the fruit becomes soft the mass be- comes dense, and in the effort of the steam to pass through it. it causes a strong ebullition, or boil, which causes the apples to break up into a fine pulp, also the heat being confined (see 67 canning) causes a much higher temperature, which hastens the cook. It is also very necessary to cool the preserves, jams, etc., as rapidly as possible, hence, the necessity of having a large number of pans that will hold about 2 to 3 gallons each for cooling preserves, and a cooling table for jams and fruit butters. The temperature of preserves, jams, etc., is about 221 degrees F. when first taken from the kettle, and as fruits, syrups, etc., will continue to oxidize and turn dark until they cool to a temperature of about 160 degrees, it is necessary to cool them as rapidly as possible.. EQUIPMENT FOR PRESERVING. First, we will want some wood trays that will hold about two dozen jars, size 1}4 by 13M by 18j^ inside or \ l / 2 by 15 by 21 inches outside. The writer's method of making these trays is to use some inch lumber, dressed on both sides, 1 5 inches wide and 21 inches long, for the bottom, thret siae strips, the back strip 1}4 by 1% by 18^4 inches long; the two side strips 1J4 by 1% by 15 inches long. Next, we will want several iron crates or cages 1 by 44 by 62 inches inside. (See illustration in back of book). CAGE. To make these crates first make a rim of % by 1 inch iron, drill some y^-'mch rivet holes in two sides of this rim 3 inches from centers, and rivet the bottom slats onto this rim. The bottom slats should be of % by 1 inch iron turned up at each end so as to rivet on the outside of the rim, also two iron slats lengthwise of the crate, about 14 inches from the side, to strengthen the cross slats; 4 chains linked to each corner which should come to a center ring into which the hook from the hoist cable may be hooked, so as to raise and lower the cage into and out of the process tank. (See cut). PROCESSING VATS. These vats should be made of good 2-inch pine lumber, 20 inches deep, 50 inches wide by 70 inches long, with an angle thermometer in the side or end, about six inches above the bottom. 68 KETTLES. The most desirable kettles for cooking preserves are cop- per kettles of 25 to 30 gallons capacity. For jams, 40 to 50 gallons capacity. For fruit butter, catsup, etc., 150 to 200 gal- lons capacity. These kettles should have a quick opened draw- off valve at the bottom. The large kettles should have an agi- tator, or mixer, in them. This is very necessary for both cat- sup and fruit butters. COOLING TABLES. As we have noted in the previous chapter, if it is desired to keep the natural color of the fruit, it is very essential that we cool preserves, jams, fruit butters, etc., down to 160 de- grees of temperature as rapidly as possible. Cooling pans will answer for the purpose for high grade preserves and jams, but for the cheap goods, which are cooked in large volume, it will require a larger cooling capacity. The writer has found the most satisfactory method of accomplishing this is by what he calls a cooling table. This table may be either on casters or stationary. Make a table 10 inches deep, 30 inches wide and 60 inches long. The table should have a 2-inch draw-off valve in the bottom at one end, and a group of five or six %-inch copper pipes in it, arranged similar to the steam pipes in a cider evaporator. These pipes may be purchased from any manufacturer of cider evaporators. These pipes must not be stationary in the table, for it is necessary to take them out to clean them, and the table. It is also necessary to have several tables, where a variety of preserves, jams, fruit butters, etc., are manufactured, and this group of water pipes, as we will call them, may be transferred from table to table. Have a valve at the intake end to cut off the flow of water through the pipes, also a hose coupling above this valve so as to at- tach a water hose, using a hose connection. There should also be a valve at the overflow end of the pipe, so as to regulate the flow of water through them. Place this group of pipes in the table ; fill the table with the goods it is desired to cool, attach the water hose, turn on the water and let it flow freely through the pipes at first. In this way the goods may be cooled down below the danger point in a short time. This method of cool- 69 ing the goods will also push forward the work, as the operator can get his goods into the containers, and make a clean-up each day, whereas it is impossible to do this if the goods are cooled in tubs or wood boxes, as wood is a poor conductor of heat, and it requires a long time to cool the jams, etc., below the point where carbonizing ceases, and at a density that will pre- vent the fruit floating (140 degrees) when filled into the con- tainer. If one has a steam cider evaporator, when not other- wise in use, it may be used for a cooling table. COOLING TROUGH FOR PRESERVES. This is an arrangement for the rapid cooling of preserves in cooling pans. Make a wood trough about 36 inches wide, 12 to 16 feet long, and 8 inches deep. Both this and the cool- ing table should be made of 2-inch dressed lumber. Have an intake for water in the bottom at one end and an overflow about four inches above the bottom at the other end. Have four wood slats about an inch square lengthwise the bottom so as to hold the pans up clear of the bottom of the trough, so as to permit a full flow of water under them. With. this ar- rangement the preserves may be cooled down below the dan-" ger point of losing color rapidly. DRIP TROUGH. This is a device for filtering jelly juices, which consists of a tier of 2 or 3 V-shaped troughs. The writer usually builds them in a stand of three troughs, one above the other, the bot- tom of the lower trough about 15 inches above the floor, the next one about 8 inches above the top of the bottom one, and the third one 8 inches above the second one. Make three sets of legs of 4 by 4 dressed pine lumber. The troughs are made of dressed inch lumber, 18 inches wide and 16 to 18 feet long, with a spread of 18 inches at the top. There should be a parti- tion in each trough every 12 to 14 inches apart. This partition should be made of 2-inch dressed lumber cut to the level of the trough, and set down in the trough about 2 inches below the top and within three inches of the bottom. This partition should be rounded out at the top to about 3 inches to center. The object of this partition is not only to strengthen the trough, but also to act as a support to the cloths to keep them 70 from sagging. There should be a strip \ l / 2 inches thick, 2 inches wide and 16 feet long on the outside of the top of the trough. There should be 8 blocks % inch thick, 4 inches square, 2 l / 2 inches below the bottom of the top strip on each side of the trough. Make a half inch hole through these blocks and through the trough to pass a half inch bolt through. This bolt should be long enough to pass through an inch hardwood button with a thumb tap or nut on it. The hardwood button is made an inch thick, 2 inches wide, and 6 inches long. Also a loose strip 1 inch thick, 2 inches wide and 16 feet long. When preparing the drip cloth for filtering juices, (for a cloth the writer usually uses fairly heavy unbleached muslin ) wet the cloth and stretch it well across the top of the trough, draw the cloth down over the strip at the top of the trough, then place the loose strip against it snug up under the top strip; fasten it in place with the wood button. This will keep the cloth stretched tight, and the drip trough is now ready for use. By this arrangement, if proper care is taken in preparing the juice, there should be no difficulty experienced in getting clear juice. FRUIT JUICES. APPLE JUICE FROM WHOLE APPLES. As apple juice is the body of many of our preserves, jams, jellies, etc., our first formula will be for apple juice made from fresh apples. Apple juice that is to be put away for use after the apple season is over should be made from early apples, particularly if used for jelly. Jelly juice for storage should be made by the middle or last of October, as pectin, which is the jelly-making property in the juice, is more or less converted into sugar as the fruit ripens. To make apple juice, have a tank that will hold about 2,000 pounds of apples, about 4 feet in diameter and 4-foot stave. This will make a tank 4 feet diam- eter and 3 feet 6 inches deep inside. Make a tight cover, hing- ing one-half of the cover. Have an exhaust pipe 6 by 6 inches to carry off the steam. L'se a perforated coil, or cross, to carry the steam into the tank. Make a 3-inch hole in the bottom within about two inches of the side ; use a piece of 4 by 4 lum- ber to make a plug to fit this hole; allow the top end of the plug to extend up through the cover of the tank about six 71 inches. Attach a lever to the top end of the plug; make a guide about 18 inches above the bottom of the tank for the lower end of the plug to work through. This will be all the draw-off valve required. Set the tank upon a platform high enough so a 5-gallon pail will go under the plug or valve open- ing. Fill the tank with apples ; run in enough water to cover the steam coil, about six inches. Cook until the apples are well pulped, then add enough water to make 10 gallons of water to each 100 pounds (5 gallons to the bushel) of apples; turn on the steam again, and let the apples just come to a boil and pass them through the drip trough while hot. APPLE JUICE MADE FROM CIDER PUMACE. Pectin, which is the property found in all fruit juices, used for making jelly, which causes the jelly to coagulate or con- geal, is formed by heat from pectos, and as pectos is found principally as solids in the fruit, and not in the juice or cider, if we extract the juice as we do from the apples in dder-maic- ing, we still have the pectos remaining in the pumace, and juice made from this pumace will make fully as fine jelly as juice from the whole apples, with the possible exception of some loss in flavor caused by the reduction of fruit sugar car- ried off in the cider, and if the juice is used to blend with other juices, and for jams, etc., this loss of flavor is hardly notice- able. The above will apply to grape pumace or the pumace of any fruit from which the juice has been extracted. The apples used for cider, the pumace of which is used for jelly juice, should be well washed, in fact, all apples used for cider should be washed, (see cider) not only from a sanitary point of view, but the washing removes a number of undesirable germs, such as mold bacteria, etc., which retards vinous ferment in our cider. Pumace used for making jelly juice must be fresh, for if ferment sets up, and it will set up in a very short time in apple pumace; and juice made from this fermented pumace will not make jelly, therefore, if the weather is warm, the pumace should be used within six hours of the time they come from the press. Formula — To each 100 pounds of pumace add 5 gallons of water; turn on the steam and cook the pumace un- til it is cooked to a liquid mass, then add 5 gallons more water; 72 bring to a boil and pass the juice through a drip trough while hot. APPLE JUICE MADE FROM APPLE WASTE. This apple waste is the parings from the apples when pre- paring the evaporated apples. They are dried and sold to the jelly manufacturers for making the cheaper grades of jam and jellies. If the waste is nice light colored waste, use 1 gallon of water to each pound of waste. If the waste is dark it is an indication that it is made of over-ripe apples, or was not gotten into the drier before ferment set up, and it may be necessary to reduce the amount of water. Put the waste into the apple cooking tank; add */> of the water and cook until the waste is soft, then add the remaining required amount of water, cook 20 minutes longer and pass through the drip trough, if the juice is intended for glass jell}-. After all of the juice that will pass freely through the drip cloth has dripped out, pass the remainder of the pinnace from the drip trough to the press, and press out the remaining juice. If the juice is not required for glass jelly, pass it direct from the cooking tank to the press. It is necessary to have a press when waste is used for juice, as a large percentage of the juice cannot be ex- tracted by dripping only. The same holds good to a more or less extent when making pure fruit juices. APPLE JUICE IN JUGS. For storing apple juice for future use where no preserva- tive is used, use 5-gallon jugs as containers. After the juice has passed through the drip trough, put it into a kettle and heat it to a temperature of 190 degrees F. Have a half-barrel or tub to set the jug in when filling, as this will save waste. Fill the jugs with juice until the juice flows over the top; this will exhaust all the air in the jug, which is necessary, as there is no after-process or cooking to destroy any bacteria that may remain in the jug. Use a wood plug two inches long, small enough to go into the mouth of the jug, to force out enough of the juice to permit the cork to be driven in the jug. Cork the jug as quickly as possible, drive the cork down r / 2 inch below the top of the jug, and fill the space with a wax made with 2 pounds of paraffin and 1 pound of rosin. The identify- 73 ing mark should be stamped on the wax before it becomes too hard. The writer uses a rubber stamp and a paste made with lamp black and gasoline. If the identification mark is placed here, when the jug is opened the mark is destroyed, and will save confusion when the jug may be used for some other kind of juice. CONDENSED APPLE JUICE. For the cheap grades of jelly and jam the apple juice may be condensed. For jelly reduce the apple juice from 4 gallons to 1 gallon or to 215 degrees on the thermometer. Fill into jugs while hot, cork and seal. When the juice is used for jelly. if no other fruit juice is added, add one gallon of water to each gallon of apple juice, and 16 pounds granulated sugar. For jams, reduce the apple juice from 6 gallons to 1 gal- lon, or to 218 degrees on the thermometer. This juice may be kept in casks, barrels or kegs, if kept in a cool place. STRAWBERRY PRESERVES. Our first formula under this head will be strawberry pre- serves. The preserves made by this formula should be of good color, the fruit whole and transparent. An A-l registered thermometer should be used to determine the required density when cooking preserves. There are a number of various makes of thermometers for this purpose. The temperature given here will be for sea level, or about sea level altitudes, (see table of density and altitude) and will answer for all sec- tions, except the mountain plateaus or any elevation above 500 to 800 feet. For any elevation above 500 to 800 feet, deduct 1 degree for each 500 feet of altitude, as example : In the val- ley of the middle west (Chicago or Cincinnati) the required density for cooking strawberry preserves is 220 degrees; at Canon City, Colorado, at an altitude of 5,300 feet, the requir- ed density for cooking strawberry preserves is 210 degrees, a difference of 10 degrees. As this formula calls for no pre- servatives, it will be necessary to process (sterilize) the pre- serves, (see process for glass goods, page 61). FORMULA NO. 1. Use 15 pounds of berries, 20 pounds of granulated sugar, 74 and ]/ 2 gallon of water. Make a syrup with the water and sugar, and cook this syrup to 266 degrees on the thermometer, then add the herries. The syrup will not burn at this high temperature, nor is it going to damage the berries, even though the syrup may granulate when the berries are first added to it. Let it cook slowly, and everything will come out all right. Cook the batch slowly and in a short time the temperature of the syrup will be reduced to about 215 degrees, caused by the syrup absorbing the juice in the strawberries. Continue the cook until the thermometer registers a temperature of 220 de- grees. It will be necessary to pay close attention to the ket- tles and reduce the steam as the syrup thins up, otherwise the preserves ma}- boil too strong and break up the berries. After the preserves have cooked to the required density (220 de- grees) take them out into shallow pans, (see equipment). The writer would advise using two pans for each batch, and after the preserves have cooled to 160 degrees, they may be doubled up and one pan made to hold the contents of two pans. Skim all the foam off the preserves as soon as they come from the kettle, for if this foam or scum is left on the preserves until they become cold, it will show white blotches in them when they are bottled. The preserves should remain in the cooling pans until they are cold before filling them into bottles. It is also necessary to stir them frequently when they are first taken out of the kettle, or thev will oxidize or lose color. As the berries are very tender while hot, care must be taken in doing this. The writer's method is to use a small dipper, dipping the syrup from one side of the pan and pouring it over the berries. If one has a cooling trough, and they should have, (see equipment) it will not be necessary to stir the preserves after they have cooled off some. The syrup should be dipped up and poured over the berries a few times when first put in the cooling trough. This will cause them to sink into the syrup and absorb it better. After the preserves have cooled, fill them into the bottles, and let them stand from 2 to 4 days before capping so as to allow the berries time to take up as much of the syrup as possible, otherwise they may float in processing. Cap the jars and process the preserves 30 minutes at 180 degrees. 75 NO. 2 STRAWBERRY PRESERVES. Use 15 pounds of strawberries, 25 pounds of granulated sugar, 4 gallons of apple juice. Make a syrup of the apple juice and sugar, and cook it to 240 degrees. Add the straw- berries and cook to 220 degrees. Process 30 minutes at 180 degrees. NO. 3 STRAWBERRY PRESERVES. Use 20 pounds of strawberries, 25 pounds of granulated sugar, 10 gallons apple juice, 30 pounds of glucose. Make a syrup of the apple juice and sugar. Cook to 240 degrees; add the berries and cook to 218 degrees, then add the glucose and cook to 221 degrees. Process 25 minutes at 180 degrees. Any goods that contain glucose will require a shorter process, as a rule, than goods containing sugar only. NO. 1 RED RASPBERRY PRESERVES. Use 12 pounds of red raspberries, 15 pounds of granu- lated sugar, 1 gallon of water. Add the sugar and water and cook the syrup to 220 degrees; add the raspberries and cook to 221 degrees. Do not cook the syrup high before adding the berries, as they do not contain the juice the strawberries do, and a heavy syrup will coat them and make the berries hard. Process the red raspberries 25 minutes at 180 degrees. The other grades of red raspberry preserves are made in the same way as the strawberry preserves, except do not cook the syrup above 220 degrees. NO. 1 BLACKBERRY AND BLACK RASPBERRY PRESERVES. Use 25 pounds of berries, 25 pounds of granulated sugar, 3 gallons of water. Put the water into the kettle ; add the ber- ries and cook slowly 10 minutes, then add the sugar and cook to 220 degrees. It is very necessary that the blackberries and black raspberries should first be cooked in water, or apple juice, before the sugar is added, for the same reason as given in the formula for red raspberries — the heavy syrup will coat the berries and make them hard. The formula for the No. 2 and No. 3 grade is the same as for strawberries, except that 76 black raspberries and blackberries may be cooked in double batches, i. e., 28 pounds of berries for No. 2 and 40 pounds of berries for No. 3, and a corresponding amount of apple juice, sugar and glucose. Process the same as red raspberries. CHERRY PRESERVES. Cherry preserves may be made either with the sweet or sour cherries. If the sweet cherry is used, it will be necessary to color them with carmine or some artificial color, (see mara- schino cherries) and while the sweet cherries make a finer ap- pearing preserve, the flavor is not so fine as preserves made from the sour cherries. Either the early Richmond or Mont- morency cherries make the best preserves. Use 20 pounds of pitted cherries, 25 pounds of sugar, and 2 gallons of water. Put the water in the kettle : add the cherries, and cook them 15 minutes very slowly. Then add the sugar and cook the cher- ries to 220 degrees. Process 35 minutes at 180 degrees. NO. 2 CHERRY PRESERVES. Use 30 pounds of pitted cherries. 45 pounds of granulated sugar, 3 gallons of apple juice. Cook the cherries in the apple juice 15 minutes; add the sugar, and cook to 220 degrees. Process 35 minutes at 180 degrees. NO. 3 CHERRY PRESERVES. Use 20 pounds of pitted cherries, 25 pounds of granulated sugar, 25 pounds of glucose, 10 gallons of apple juice. Cook the cherries in the apple juice 15 minutes ; add the sugar, cook to 218 degrees; add the glucose, and cook to 221 degrees. Process 30 minutes at 180 degrees. BLUE AND DAMPSON PLUM PRESERVES. The blue or dampson plums are tough skinned plums, and do not take the syrup or sugar readily, and again the preserves have a much better appearance and flavor, if the plums are cooked in water until the pits are exposed, or the plums are broken up. LTse 30 pounds of plums, 30 pounds of granulated sugar and 2 gallons of water. Cook the plums in the water 15 minutes, then add the sugar, and cook to 220 degrees. Process 35 minutes at 180 degrees. 77 NO. 2 BLUE PLUM PRESERVES. Use 50 pounds of plums, 80 pounds of granulated sugar and 6 gallons of apple juice. Cook to 220 degrees. Process 30 minutes at 180 degrees. NO. 3 BLUE PLUM PRESERVES. Use 40 pounds of plums, 50 pounds of granulated sugar, 15 gallons of apple juice, 35 pounds of glucose. Cook the plums in the apple juice 15 minutes; add the sugar and glu- cose, and cook to 221 degrees. Process 25 minutes at 180 degrees. GREEN GAGE PLUM PRESERVES. To make very fancy green gage plum preserves, the skins of the plums should be pricked with a sharp-pointed instru- ment of some kind. This will prevent the cracking and peel- ing off of the skin, when they are cooked in the syrup. It necessitates considerable labor, but will pay when making high grade goods. To do this, get some fine brass wire, about the size of a knitting needle; cut the wire into about inch and one-half lengths, press about a dozen of the wires through a cork about an inch thick, and use this to prick the plums. Use 50 pounds of plums, 30 pounds of granulated sugar, 2 gallons of water. Make a syrup of the water and sugar, bring the syrup to a boil, add the plums, and cook very slowly at 218 degrees, cool in cooling pans, and process 25 minutes at 170 degrees. PEACH PRESERVES— CLINGSTONES. Cling peaches make the best preserves, as they are firmer and will not break up while cooking. To peel the peaches, first cut around them the flat way of the pit, then use a pitting spoon to remove the pit. Make a potash lye (the common box lye, such as is used by the housekeeper will answer) solution, (see canned peaches). LTse 4 pounds of lye to 50 gallons of water. Keep the lye solution boiling hot, while dipping the peaches. Use a blanching or dipping basket that will hold about a half bushel. These baskets may be had at any of the machine supply houses. Do not have the mesh in these 78 baskets too large, not over J^ inch. Dip the peaches in the hot lye solution, keeping them agitated all the time. When the skin has all disappeared, empty the peaches out of the basket into cold fresh water; stir them around well in this water, and then transfer them to a second fresh water. Let them remain in the second water 15 to 20 minutes, then trans- fer to a third fresh water, letting them remain in this water 15 to 20 minutes, when the peaches will be free of all lye. After the peaches have gone through the three rinsing wa- ters, there need be no fear that any of the lye remains in the peaches. Or if one has a large vat with an overflow pipe at one end and the water is kept running through this vat. the blanching baskets may be dropped into this vat and allowed to remain in it 10 minutes, when all of the lye will be removed. PRESERVE FORMULA. Use 15 pounds of peaches, 12 pounds of granulated sugar, and 1 gallon of water. First blanch the peaches in boiling wa- ter about 3 minutes. Make a syrup of the sugar and water, bring it to a boil; add the peaches, and cook them to 218 de- grees. Cool the peach preserves as rapidly as possible. Pro- cess 40 minutes at 180 degrees. BLANCHING. All stone fruits, such as apricots, peaches, also pears, quinces, pineapple, etc., should be blanched or cooked for a short time in boiling water before they are put in syrup, other- wise the syrup will coat the dry fruit, and cause it to shrink and become hard. The blanching, or dipping basket alluded to in the chapter on cling peach preserves, will answer for this purpose, but a better arrangement is to have a heavy tin ves- sel made, 15 inches in diameter at the top and 12 inches in di- ameter at the bottom, and 15 inches deep, with wire handles at the top. These handles should be at least six inches long, so that the operator may handle it comfortably when blanch- ing a batch of fruit. Puncture the basket all the way around, and to within three inches of the top, with %-inch holes, also have 6 or 8 half-inch holes in the bottom. Have a heavy cover made that will slip down into the basket about four inches. Fill the basket, or collander, with fruit. Have the water boil- 79 ing either in a kettle or in a wooden tank prepared for the pur- pose, with a steam coil or cross in it. Drop the basket with the fruit into the boiling water the required time. PRESERVED PEACHES— FREESTONES. Prepare the freestone peaches in the same way as the clingstones, except do not blanch the peaches over 2 or 3 minutes. Cook to 218 degrees and process 30 minutes at 180 degrees. Peach preserves, or, in fact, any kind of preserves made from canned stock, will need no blanching, as they get the required cook when they are processed. APRICOT PRESERVES. As the growing of apricots is virtually confined to the Pacific coast, most apricot preserves and jams are made from canned goods. If the preserves are made of fresh fruit, the apricots may, or may not, be peeled. The peeled apricots make the finer goods, but they are much harder to hold up, as they will break in cooking. If made of canned stock, the pre- serves are usually made of unpeeled apricots, as it is almost impossible to get the peeled stock that will stand the cook re- quired for preserves, after they have gone through the first process of canning. If canned goods are used, (and this ap- plies to all preserves made from the stock stored in cans or stone jars) drain off the syrup, and put it into a kettle, and if necessary, add some water, then add the required amount of sugar, and cook the syrup as advised in the various formulas. Add the fruit and cook to the required degree. Cook the apri- cots to 218 degrees. Process 25 minutes at 180 degrees. FORMULA. Cut the apricots in half; remove the pits. Blanch four minutes. Use 15 pounds of apricots, 12 pounds of sugar, and one gallon of water. Make a syrup of the sugar and water; bring it to a boil, then add the apricots, and cook slowly to 218 degrees. QUINCE PRESERVES. Quinces should be thoroughly ripe for preserves. If the quinces come to the factory green, they must be kept 80 until they are yellow ripe. Pare and quarter the quinces, saving the waste for use with the small inferior quinces to make jelly juice. Use 30 pounds of quinces, 20 pounds of granulated sugar, 2 gallons of water. Cook the quinces in the water until they are soft, but not long enough to peel off. Then add the sugar and cook slowly ; the longer they cook the better the color of the preserves. Cook the quinces to 220 degrees. Process 35 minutes at 180 degrees. PEAR PRESERVES. Pears must be yellow ripe to make good preserves. If green pears are used the preserves will be hard and insipid. Peel and cut the pears in halves; use 30 pounds of pears, 25 pounds of granulated sugar, 2 gallons of water, blanch the pears 5 minutes; then put them in the kettle with the water, and cook them until they are soft, but not long enough to peel off or get mushy on the outside. Add the sugar and cook to 220 degrees. Do not cook the pears too slow, as a very long cook will cause the pears to have a pink cast, or color. Process 40 minutes at 180 degrees. LOGANBERRY PRESERVES. Twelve pounds of loganberries, 15 pounds of granulated sugar, 1 gallon of water. Cook the loganberries in the same way as red raspberries. Loganberries and red raspberries, and loganberries and blackberries make a fine blended pre- serve, as also currents and red raspberries. FIG PRESERVES. Use 12 pounds of figs, 12 pounds of granulated sugar, 1 gallon of water. Blanch the figs 15 to 20 minutes. Make a syrup of the sugar and water, add the figs and cook to 220 degrees. The fig preserves should be cooled rapidly, or they will get very dark and have a scorched flavor. Figs are bad floaters, and the writer has found it advisable to arrange to weight them down in the syrup until they are cool. To do this, have some heavy tin covers made that will fit down in the cooling pans; the covers should have a number of y* inch holes in them. Lay these covers on the figs, and, if necessary, 81 have some clean stones to make additional weight, or if there are a surplus of cooling pans, these may be used for weighing down the figs, by filling them part full of water, but do not use these covers until the figs are cooled down to about 160 degrees. Process 40 minutes at 170 degrees. Figs are peeled in the same way as peaches, with a lye solution. ORANGE PRESERVES. Use small California naval oranges. Slice the round way of the orange, in circles about ]A, inch thick. Soak the cut orange in cold water 24 hours, changing the water once, then blanch the oranges in a solution of 2 ounces of bicarbonate of soda (common baking soda) and 10 gallons of water for 10 minutes. Then put them in cold fresh water for 15 minutes. Use 20 pounds of blanched oranges, 20 pounds of granulated sugar, 2 gallons of water. Put the oranges in the kettle with the water, and cook them slowly 5 minutes; then add the sugar and cook to 220 degrees. Process 30 minutes at 170 degrees. SHREDDED ORANGE PRESERVES. Use California navals. Slice the oranges in thin chips, not over 1-16 of an inch thick; we do not want the oranges cut into full round slices, but chips. Soak and blanch the oranges in the same way as for orange preserves. Use 20 pounds of chipped, or shredded oranges, 25 pounds of granu- lated sugar, 2 gallons of water. Cook the oranges in the same way as orange preserves to 220 degrees. Process 30 minutes at 170 degrees. To shred or chip the oranges, make an in- strument, only on a small scale, similar to the old hand sauer- kraut cabbage cutting machine. For knives for this instrument use a small piece of an old hand saw. ORANGE MARMALADE. The English and Scotsh marmalade is made with the Sa- vila, or bitter orange, but a fair imitation can be made of either the California or Florida orange — the writer prefers the Florida orange. Peel the orange, removing as much of the white inside skin as possible. Thread the skin into strings about the size of a wheat straw, and soak it in cold water 24 hours. Blanch in the same way as for orange preserves. Chop 82 or cut the oranges, and press out the juice. Do not press the juice out of the oranges until the peel is ready, as there is much less danger of ferment setting in if the juice remains in the orange until required for use. When the orange peel is ready, use 1 gallon of orange peel, one gallon of orange juice, 12 pounds of granulated sugar. Cook to 220 degrees . Process 30 minutes at 170 degrees. PINEAPPLE PRESERVES. Pineapple cannot be cooked in heavy syrup until after it takes a certain amount of sugar. Either slices, chunks, or spears make nice preserves. The pineapple, must be eyeless and colorless. After peeling and coring the pineapple, blanch it in boiling water 15 minutes. Drain well, and put in cooling pans, and add 6 pounds of dry granulated sugar to 12 pounds of pineapple. After the pineapple remains in the sugar several hours part of the sugar will dissolve and syrup will form. Now the pineapple should be stirred until all the sugar is dissolved, and again the last thing before leaving the factory at night. After the pineapple remains in the first sugar 24 hours, it is ready for the second process. Second — Drain the pineapple. Put the syrup in a kettle add 4 pounds of sugar to the gallon of syrup, and cook to 28 degrees on a Beaume's saccharometer, or syrup scale. Cool the syrup, to 200 degrees, and cover the pineapple with this second syrup. Let the pineapple remain in this syrup 24 hours. Third — Drain the pineapple the second time. Put the syrup in the kettle, and bring it to a boil. Add the pineapple; cook to 218 degrees. Take the preserves out into the cooling pans. Let it remain in the syrup 24 hours before it is bottled. Process 30 minutes at 180 degrees. The syrup left over from the preserves may be used in fountain syrup. (See fountain syrup.) PROCESSING PRESERVES IN GLASS OR STONE JARS Let the preserves remain in the cooling pans over night then fill them into the jars. Cap the jars and let the preserves stand two or three days before processing, as this will give time for the syrup to penetrate the fruit, which will prevent the floating of the fruit during the process. If the processing is 83 done in open wood tanks heat the water to about 120 degrees; lower the jars into the water gradually, for if they are plunged into the water too suddenly the breakage will be excessive. Bring the water up to the required temperature for the re- quired time. When the goods have had the required process, raise them out of the process very slowly — a good rule is to take about 4 minutes from the time the top of the jars appear until they are raised clear of the water. If the goods are pro- cessed in very warm weather, it will not be necessary to use as much care in raising the glass out of the process tank as when the weather is cool. The process water should be cooled down to 120 degrees, each time before the ^lass enters the process tank. The Pure Food Process Company of Baltimore, Md., manufactures a process kettle for processing glass, ar- ranged so as to reduce the temperature of the goods grad- ually below the danger line, therefore reducing the possibility of breakage. The writer has never used one of these kettles, but believes them a good thing. PRESERVES MADE FROM CANNED FRUITS. When preserves and jams are made from canned fruits, figure the amount of fruit and sugar in each can or jar, if only fruit and sugar has been used. Drain off the juice or syrup, put it in a kettle, add the remaining amount of sugar required by the formula, and proceed in the same way as for goods made from fresh fruit. It will be understood that fruit stored in cans or stone jars will need no blanching. JAMS. As the various pure food commissions have ruled that ever so limited an addition of pure apple juice in the manufacture of preserves and jams is an adulteration, there is very little differ- ence in preparing pure preserves, and pure jams, except that in preparing the jam we may use small and crushed fruit, cook in much larger batches as color is not such an item is it is in whole fruit preserves, neither will it be necessary to use the same care in handling the fruit in filling the containers as the word jam in this country signifies preserves, made from broken fruits; consequently we can reduce the cost of manufacturing to some 84 extent. Now while it is unquestionably a fact that the flavor of most preserves, jams and jellies, particularly is this so of berries, are much improved by the addition of apple juice and unquestionably apple is as pure a food product as the ber- ries or other fruit used in these goods. We all know the great objection that the consuming public, has to store goods of this kind, is the oversweet, insipid flavor, and the addition of apple juice adds the required acid to tone down this over-sweet flav- or. The housekeeper recognizes this fact, and a great many of them use apple juice when preparing the goods at home, yet it is a criminal offense to put these goods on the market unless they are labeled "apple and berries, etc." and no manufacturer cares to use this combination label on his best goods, owing to the fact that the consuming public have been, and are still be- ing educated to believe that goods bearing a compound label are not wholesome food products. Now the writer is not op- posed to a pure food law that will absolutely prohibit the use of any substance in the manufacture of food products that is in- jurious to health, regardless as to what it may be, even though it may prohibit the manufacture of any food products, and this should include salycitic acid, benzoate of soda, alum, etc. pro- viding they are proven Lo be injurious to health (which they have not been up to the time of this writing), also all impure and decayed fruit and vegetables, and a strong law that will re- gulate the sanitary conditions of all food manufacturing plants. Unquestionably that was the original intent of the pure food law, but as it is being interpreted at the present time, it is more of a moral law than a pure food law, and the cause of 50 per cent of the increased cost in living. Now, as a moral law, it is unquestionably a good thing, as the most of us are not over- burdened with this quality in our make-up, and being a good thing, do not let the food manufacturer monopolize it, but ex- tend it to all class of manufacturers and then possibly, who can prophesy, it might reach politics and the office holder, and then the millenium. NUMBER 1— STRAWBERRY JAM. Use small and crushed strawberries. 60 pounds of straw- berries, 100 pounds of granulated sugar, 3 gallons of water. Make a syrup of the water and sugar; cook the syrup to 240 85 degrees on the thermometer. Add the berries and cook the jam to 220 degrees. Cool in cooling pans. After the jams have cooled to 140 degrees they may be filled into the glass jars. Process the number 1 glass jars 25 minutes at 180 de- grees; the number 2 jars (about 20 ounces) 35 minutes, and J4 gallon jars 45 minutes. If stone jars are used for containers, process number 2 stone jars, capacity about 20 ounces, 35 min- utes at 180 degrees; number 3 stone jars, capacity 35 ounces, 45 minutes; number 5 stone jars, capacity 60 ounces, 50 minutes, and gallon stone jars, an hour at 180 degrees. NOTE: — The amount of sugar used in jam may be varied as the cost of fruit and sugar varies. There is little or no loss by evaporation in granulated sugar by cooking, while the loss in the fruit will be anywhere from 40 to 50 per cent, in the pre- serves, and from 20 to 30 per cent in the jams, where the larger proportion of sugar is used. Example: — The strawberry preserve formula calls for 15 pounds of berries and 20 pounds of granulated sugar, resulting in 28 one pound jars, or about 28 pounds of preserves. The combined weight of the berries and sugar is 35 pounds, less 28 pounds of preserves when cooked, leaves a loss of 7 pounds or about 40 per cent, whereas in jams, where the rate is about 2 of sugar to 1 of fruit, the loss by evaporation is about 28 per cent Hence, the first cost of our fruit in our preserves is 8 cents per pound, the full cost would with 40 per cent, add, be 11.2 cents, while in jams the first cost of the fruit is .08 per pound plus 28 per cent equals 10.24 cents, a difference of about a cent a pound, besides the larger output by using a larger proportion of sugar, or a difference of about 30 cents per dozen. NUMBER 2— STRAWBERRY JAM. Use 50 pounds of strawberries, 100 pounds of granulated sugar, 12 gallons of apple juice. Make a syrup of the apple juice and sugar. Cook the syrup to 220 degrees, add the ber- ries and cook to 220 degrees. The process is the same as that given in formula No. 1. NUMBER 3— STRAWBERRY JAM. This jam is usually packed in number 1 cans. Use 40 pounds of berries, 100 pounds of granulated sugar, 12 gallons 86 of apple juice. Cook the apple juice to 215 degrees; then add the berries, and cook to 218 degrees. Cool the jam to 120 to 130 degrees (see cooling table) then fill into cans. If the cans are capped while warm they will need no further exhaust ; if capped after the cans are cold, give the cans about 2 minutes exhaust, if the solder cap can is used. If the sanitary can is us- ed, put the can through the exhaust machine with a very little steam, just so the cans are warm. Process No. 1 cans 15 min- utes at 212 degrees or at the boiling point of water; No. 2 cans 20 minutes at 212 degrees; No. 2y 2 and No. 3 cans 25 minutes, and No. 10 cans 40 minutes. If the jams are packed in stone, extend the time about 5 minutes for each size. NUMBER 4— STRAWBERRY JAM. Use 30 pounds of strawberries, 60 pounds of granulated sugar, 30 pounds of glucose, 10 gallons of apple juice. Cook the sugar and apple juice to 230 degrees; add the berries and cook 15 minutes. Then add the glucose and cook to 221 de- grees. Process in the same way as advised in the above form- ula. NUMBER 5— STRAWBERRY JAM FOR CANS. Use 30 pounds of strawberries, 6 No. 10 cans or one 5 gal- lon can or stone jar, 20 gallons of apple juice — if the apple juice is made from fresh apples, or 25 gallons of apple juice if the juice is made from apple waste. 100 pounds of sugar. Make a syrup of the apple juice and sugar; cook the syrup to 215 degrees, add the berries and cook to 218 degrees. Fill in- to cans and process No. 1 cans 15 minutes; No. 2 cans 20 min- utes and 2y 2 cans 25 minutes at 212 degrees, or the boiling point of water. The best and cheapest apple juice for making these tin jams is juice made from cider apple pumace. NUMBER 6— STRAWBERRY JAM. Use 30 pounds of strawberries, 20 pounds of granulated sugar, 15 gallons of apple juice, 75 pounds of glucose. Cook the berries in the apple juice 15 minutes, add the sugar and cook 10 minutes; then add the glucose and cook to 220 degrees. Draw jam from kettle, put it in a cooling table; let the jam cool 87 to 200 degrees, and add 1 pint (16 ounces) of phosphate, or some kind of coagulator. NUMBER 7— STRAWBERRY JAM. For Pail Goods. Use 100 pounds of Strawberries, 14 number 10 cans, 2 five gallon cans, 50 gallons of apple juice, 60 pounds of granulated sugar, 200 pounds of glucose. Gook the apple juice and berries until their volume is reduced y 2 , then add the sugar, and cook to 215 degrees; add the glucose and cook to 218 degrees; cool in cooling table. When the temperature is reduced to 200 add one quart (32 ounces) of phosphates, or some kind of coagula- tor. WITH CONDENSED APPLE JUICE. Use the same formula as above, except use 12^ gallons of number 40 condensed apple juice, or 8 gallons of number 60 condensed apple juice (see apple juice). All jams in which a coagulator is used, should be filled into the containers before the temperature is reduced below 160 degrees. NUMBER 8— STRAWBERRY JAM. Use 100 pounds of strawberries, 70 pounds of granulated sugar, 70 gallons of fresh apple juice, or 80 gallons of apple juice made from apple waste (dried cores and skins), 240 pounds (20 gallons) of glucose. Cook the apple juice and strawberries until their volume is reduced one-half, add the sugar and cook to 215 degrees. Close off steam and add glu- cose cold; stir constantly until glucose is all dissolved. Cool to 180 degrees. Add 3 pints (50 ounces) of coagulator. If these jams are made from condensed juice, use 18 gallons of number 40, or 12 gallons of number 60 condensed apple juice. NUMBER 1— RED RASPBERRY JAM. Use 45 pounds of red raspberries, 100 pounds of granulated sugar, 3 gallons of water. Add berries to water, cook 10 min- utes, then add the sugar and cook to 220 degrees. Process 25 minutes at 180 degrees. 88 NUMBER 2— RED RASPBERRY JAM. Use 40 pounds of red raspberries, 100 pounds of granulat- ed sugar, 12 gallons of apple juice. Cook the berries in the apple juice for 10 minutes, add the sugar and cook to 220 de- grees. Process No. 1 glass 25 minutes at 180 degrees, No. 2 glass 35 minutes; y 2 gallon glass 45 minutes; No. 2 Stone 35 minutes at 180 degrees; No. 3 Stone jars 45 minutes at 180 de- grees, Yo gallon and one gallon jars (stone) 55 minutes at 180 degrees. NUMBER 3— RED RASPBERRY JAM. Use 30 pounds of red raspberries. 50 pounds of granulated sugar, 30 pounds of glucose, 12 gallons of apple juice. Cook the berries in the apple juice 10 minutes, add sugar and glu- cose and cook to 221 degrees. Process No. 1 glass 25 minutes at 170 degrees; No. 2 stone jars 35 minutes at 180 degrees, No. 3 stone jars 45 minutes at 180 degrees, one gallon stone jars 55 minutes at 180 degrees. NUMBER 4— RED RASPBERRY JAM. Number 4 red raspberry jam is made in the same way as No. 4 strawberry jam, except, use 25 pounds of raspberries and cook the raspberries in the apple juice before adding the granu- lated sugar. Cook to 220 degrees, and process in the same way as No. 4 strawberry jam. NUMBER 5— RED RASPBERRY JAM. Number 5 red raspberry jam is made in the same way as number 5 strawberry jam, except use 25 pounds of raspberries. In making the remaining grades of red raspberry jam, use the same formula as used when preparing strawberry jams of like grades. NUMBER 1— BLACKBERRY OR BLACK RASPBERRY JAM. Blackberry and black raspberry jams are prepared in the same way. Use 60 pounds of blackberries or 60 pounds of black raspberries, 100 pounds sugar and 4 gallons of water. 89 Cook the berries in the water 10 to 15 minutes, then add the sugar and cook to 220 degrees. Process in the same way as strawberry and red raspberry jam. Do not attempt to cook blackberries, or black raspberries in syrup, as we do strawber- ries as they will become coated with the syrup and become very hard. All of the remaining grades of blackberry and black rasp- berry jam are prepared in the same way as red raspberry jam. GOOSEBERRY JAM. Gooseberry jam may either be made with the green goose- berries, or gooseberries that have commenced to color or ripen. The writer prefers the partially ripe gooseberries for flavor, but the green gooseberries probably make finer looking goods. All stems and bloom must be hand picked from the berries. The formula for preparing jam is the same as for red raspberries, except they should have about 10 minutes more process. CURRANT JAM. The various grades of currant jam are prepared in the same way as red raspberry or gooseberry jam. Process the same as red raspberry. PEACH JAM. Use soft free peaches for making jam. Cook the peaches in water until they are soft, or cooked to a coarse pulp, using 5 gallons of water to each 100 pounds of peaches. Use 5 gal- lons of this soft peach pulp, 60 pounds of granulated sugar, 3 gallons of water. Add the sugar and water, bring the syrup to a boil, then add the peaches and cook to 221 degrees. Process 25 minutes at 180 degrees. Use all waste such as broken par- ticles of peaches and syrup left from peach preserves, in the jam. OTHER GRADES OP PEACH JAM. The other various grades of peach jam are prepared in the same way as raspberry jam, figuring that one gallon of peach pulp is equal to 7 pounds of berries. 90 APRICOT, PEAR AND PLUM JAM. Apricot, pear and plum jam are prepared in the same way as peach jam. QUINCE AND FIG JAM. Quince and fig jam are prepared in the same way as peach jam, except quinces or figs should he blanched until they are soft, then run through an Enterprise chopping machine, using the coarse plats. Process the same as peaches. APPLE JAM. Use tart apples. Peel and quarter the apples, blanch them in boiling water 2 minutes. Use 50 pounds of apples, 50 pounds of granulated sugar. 3 gallons of apple juice, */> ounce of crushed (not ground) ginger root. Cook svrup to 215 de- grees; add the apples and cook to 218 degrees. Process 25 minutes at 170 degrees. CRUSHED FRUITS FOR SODA FOUNTAINS. In writing the formula for crushed fruits and syrups, the writer will give two formulae, one each with and without ben- zoate of soda. It has been the writer's experience that the soda fountain people much prefer the goods with the benzoate added for two reasons, first — they will keep much longer after the original container has been opened: also after they have been reduced bv the adding two parts of plain syrup to one part of crushed fruit or syrup. Second — by adding the benzoate we can use less sugar, and the goods will have a stronger fruit flavor. CRUSHED STRAWBERRIES— WITH BENZOATE Small, sound, but not soft, berries may be used for crushed strawberries. The word "crushed" is a misnomer, as the soda fountain trade require whole fruit. Use 100 pounds of straw- berries, 50 pounds of granulated sugar, 4 gallon of water, a tablespoon or \ l / 2 oz. of benzoate of soda. Add the sugar, wa- ter and benzoate, cook the syrup to 240 degrees, add the ber- ries and cook to 218 degrees. Cool in cooling pans. Process 91 y 2 gallon glass 45 minutes at 180 degrees; No. 10 cans 20 min- utes at 212 degrees, boiling point of water. CRUSHED STRAWBERRIES— NO BENZOATE. This formula is the same as our number 1 preserve formu- la. Use 15 pounds of strawberries, 20 pounds of granulated sugar, y 2 gallon of water. Cook the syrup to 260 degrees, add the berries and cook to 221 degrees. Cool in cooling pans. Process 45 minutes at 180 degrees, if half gallon glass jars are used as containers. If No. 10 cans are used, process 1 hour at 180 degrees. CRUSHED RED RASPBERRY— WITH BENZOATE. Use 100 pounds of red raspberries, 50 pounds of sugar, y 2 gallon of water. Cook the syrup to 215 degrees. Add the red raspberries and 1 tablespoonful or \y 2 oz. of benzoate of so- da. Cook at 220 degrees. Cool in cooling pans. Process same as strawberries. CRUSHED RED RASPBERRY— NO BENZOATE The process for making red raspberry crushed fruit, is the same as for making No. 1 red raspberry preserves. Process in the same way as the strawberry crushed fruit. If half gallon glass jars are used for containers, the clamp must not be put down until after the jar is raised from the process water (see process for large stone and glass packages. MARSCHINO CORDIAL. Use \y 2 gallon of plain cherry syrup, y 2 gallon water, 2 pints alcohol, 3 dram oil almonds, 3 pints orange flowerwater, 2 pints of cherry extract, (see wild cherry extract.) ORANGE FLOWER WATER. Two gallon of distilled water, 3 pints alcohol, Zy 2 ounces oil of orange flower, cut the oil in the alcohol, then add the wat- er, shake well before using, to make the marschino cordial. MARSCHINO CHERRIES. Use light skinned cherries for all high grade goods. As all light skinned cherries have more or less color, usually on blush 92 side, it is necessary to bleach them, as all marschino cherries are artificially colored, and the cherry will have a blotched ap- pearance unless it is bleached. There are two methods of ac- complishing this, either by sulphite of soda solution or by sul- phur fumes. The writer prefers the former method. To do this make a solution of 10 gallons of hot water, 5 pounds of sul- phite (not sulphate) of soda, and 2^ pints of sulphuric acid. Add the sulphite of soda to the boiling water and allow it to cool or stand 12 hours before adding the sulphuric acid. Cover the cherries with the solution (do not remove the stems) 6 to 8 hours, or long enough to bleach out the color, then put the cherries in cold, clear water, change the water several times, until the sulphur flavor is all removed, then stem and pit the cherries, and blanch them in boiling water 15 minutes, then cover them with the imitation marschino cordial. Cap and process 45 minutes at 180 degrees. Sour cherries, such varie- ties as the early Richmond may be used for making the mar- aschino cherries, but all of the red color must be bleached out of the cherries. SULPHUR PROCESS OF BLEACHING MARASCHINO CHERRIES. To bleach the cherries with sulphur fumes, make a box of the required size. A box 3x3x6 feet will hold about 500 pound? of cherries. Make trays using some 4 mesh galvanized wire cloth, place these in the sulphur box, about 6 inches apart, have a door in the end of the box large enough to slip the trays in to it. Make a hole in the top of the box about 6 inches from each end, and an inch hole in each side of the box, close to the bot- tom about 6 inches from each end. These holes are to create draught for air circulation. Have an iron vessel of some kind, fill it with hot coals, and add about a pound of stick sulphur (brimstone) and place it in the sulphur box, beneath the trays of cherries, if the circulation is good, the cherries should bleach in about 6 hours. After the cherries have been bleached, soak them in cold, clear water until all of the sulphur flavor has been removed, then proceed as above. MARASCHINO PINEAPPLE. Cut the pineapple into cubes about y 2 inch square (see crush- 93 ed fruits). Blanch the pineapple in boiling water 15 minutes; drain off the water, put the pineapple into cooling pans and cover with granulated sugar. Use y 2 pound of sugar to each pound of fruit. After the pineapple has remained in the sugar 12 to 15 hours, drain off the syrup and filter it through a coarse cheese cloth. Put the syrup into a kettle; add 2 pounds of of sugar to the gallon, and cook the syrup to 28 degrees on Beaume's saccharometer. Cool syrup to 150 or 180 degrees, and add 1 quart of apple brandy, or 1 pint of 90 per cent alco- hol and 1 pint of distilled water, y 2 pint orange flower, 1 ounce of liquid citric acid. Process No. 1 (12 to 16 ounces) jars 45 minutes at 190 degrees, and y 2 gallon jars 1 hour at 190 de- grees. MARASCHINO GREEN GAGE PLUMS. Maraschino Green Gages are prepared in the same way as the pineapple, except omit the liquid citric acid, also blanch the plums 5 minutes only; and the skin of the plums must be punctured with the brass wire instrument (see plum pre- serves). Do not use steel as this will cause the plums to have black spots on them. The object in puncturing the skin of the plum is to prevent cracking and peeling off when blanched and processed. Process No. 1 (12 to 16 ounces) jars 35 minutes at 180 degrees, and Y> gallon jars 55 minutes at 180 degrees. Note : — Since writing the above, the pure food authorities have ruled that all maraschino goods, unless they are prepared with the pure maraschino cordial, which is prepared from the extract obtained from the wild cherry grown, as the writer un- derstands, in some of the mountain districts of Europe, prin- cipally in France, must be labeled imitation. CRUSHED CHERRIES. Either the sweet or the sour cherries may be used for crushed fruit. The cherries should be hand pitted. A con- venient way to do this is to use a pair of jeweler's tweezers. If sweet cherries are used it will be necessary to use artificial col- or. There are a number of artificial colors, the use of which is permissible, providing- the statement that the goods are col- ored appears on the label. The sour cherry makes a higher flavored goods, but they are not so large and have a more shriv- 94 eled appearance than the sweet cherries. On the other hand, they will require no artificial color. Use 30 pounds of pitted cherries, 20 pounds of granulated sugar, 2 gallons of water. Put the cherries into the kettle with the water. Cook slowly IS to 20 minutes, (sour cherries should have a longer cook). Add the sugar and cook to 218 degrees. Add a teaspoonful of benzoate of soda a few minutes before the cherries are done cooking. Process l / 2 gallon glass 45 minutes at 180 degrees: No. 10 cans 22 minutes at 212 de- grees. CRUSHED CHERRIES— WITHOUT BENZOATE. This formula is the same as the preserve formula. 15 pounds of cherries, 20 pounds of granulated sugar, 2 gallons of water. Cook the cherries in the water from 15 to 20 minu- tes. The longer the cherries are cooked in the water, so long as they are not cooked long enough to cause them to go to pieces, the less liable they are to shrink when the sugar is add- ed. After the cherries' have cooked in the water a sufficient length of time, add the sugar, and cook to 218 degrees. Care must be taken not to over-cook the cherries in the syrup, as they will granulate badly. Process y 2 gallon jars 45 minutes at 180 degrees; No. 10 cans 60 minutes at 180 degrees. CRUSHED PINEAPPLE. Pineapple crushed fruit is put up in two forms, crushed and grated. For crushed, cut the pineapple into cubes about y 2 inch square. This work must be done by hand; so far as the writer is aware, there is no machine that will do the work sat- isfactorily. Peel the pineapple, take out all the eyes, and slice it lengthwise into slices l / 2 inch thick ; then cut the slices into spears l / 2 inch square, then cut it into cubes. Care must be taken to remove all the core. Blanch the pineapple in boiling water from 15 to 20 minutes, then put it in the cooling pans, and add 10 pounds of granulated sugar to each 15 pounds of pineapple. Cover the pineapple with the dry sugar. After the sugar begins to melt, stir frequently. Let the pineapple remain in the cold syrup over night, then drain off the syrup; strain the syrup through a fine mesh sieve or coarse sack, put it into a kettle, add 1 teaspoonful of benzoate of soda to each gal- 95 Ion of syrup. Cook the syrup to 26 degrees on a Beaume s saccharometer. Cool the syrup to 160 degrees. In the mean- time fill the pineapple into the containers, cover it with syrup, and cap. Process half gallon jars 1 hour at 180 degrees; No. 10 cans 20 minutes at 212 degrees, or the boiling point of wat- er. GRATED CRUSHED PINEAPPLE. The cores and any other waste from making the above crushed pineapple, or from pineapple preserves, may be used in preparing the grated pineapple. Blanch the pineapple in boil- ing water, put it in cooling pans; use 12 pounds of granulated sugar to 20 pounds of pineapple. Let the pineapple remain in this cold syrup 12 hours. If it contains a large proportion of cores, drain off the syrup and cook to 26 degrees on the saccha- rometer. Cover the pineapple with this syrup and let it stand 12 hours, or (if need be, 24 hours will do no harm in this second syrup). Then run the pineapple through an Enterprise chop- per; put it into a kettle and add 2 pounds of granulated sugar to the gallon of pulp, and cook to 218 degrees. Process J-4 gal- lon glass jars 45 minutes at 180 degrees and gallon cans 1 hour at 190 degrees. Our reason for first curing the pineapple in sugar before chopping or grating it, is from the fact that if we attempt to chop or grate the cores of the pineapple before they have been in sugar they will be stringy. CRUSHED PEACHES. Use comparatively firm peaches for crushed fruit, other- wise the peaches will mash up when chopping them, and the crushed fruit will have a mushy appearance. Run the peaches through the coarse plate of the Enterprise chopping machine. Put the pulp, or chopped peaches, in the kettle. Add 6 pounds of sugar to the gallon, and 1 teaspoonful of benzoate to each 2 gallons of pulp. Cook to 212 degrees. Process y 2 gallon glass jars 45 minutes at 180 degrees, and gallon cans 1 hour and 15 minutes at 180 degrees. CRUSHED PEACHES— WITHOUT BENZOATE. Prepare the peaches in the same way as the above, except use 8 pounds of sugar to the gallon of pulp and cook the crush- ed fruit to 200 degrees. Process x / 2 gallon jars 45 minutes at 180 degrees; gallon cans 20 minutes at 212 degrees. STRAWBERRY SYRUP— WITH BENZOATE. From the writer's viewpoint the syrup prepared without the benzoate is preferable both as to color and flavor. But the trade as a rule, prefers the syrup with the benzoate, as it may be diluted much stronger with the simple syrup. Crush the berries, or run them through the coarse plate in the Enterprise chopper. Add 30 pounds of granulated sugar to the 100 pounds of berries; thoroughly mix the sugar and the fruit. After mix- ing the berries and the sugar, let them stand from 12 to 15 hours, then drain off the juice ; the best way to drain the juice is through the drip trough (see drip trough). Use light cheese cloth on the drip trough, as, on account of the sugar in the juice, it will perculate through the cloth very slowly. After the juice ceases to drip through the drip cloth, put the pumace through a press, using a medium press cloth (see cider press). Bring the pressure down on the berry pumace, very slowly; al- so make the cheese thin, not over 2 to 3 inches. Pass the juice that comes from the press through the drip trough; put the juice in a kettle, add 6 pounds of sugar to each gallon of juice, and add one ounce of benzoate of soda to each 5 gallons of syrup. Turn on the steam and bring the syrup just to the boil- ing point. Fill into the jugs while hot, cork and seal (see ap- ple juice). STRAWBERRY SYRUP— WITHOUT BENZOATE. Put the strawberries in a kettle ; use soft over-ripe berries for syrup; add 3 gallons of water to each 100 pounds of straw- berries. Heat the berries to 200 degrees for 15 minutes, then put them into the drip trough, and drain off all of the juice possible. Then put the pumace in the press; press out the re- mainder of the juice, and pass it through the drip cloth. Put the juice in a kettle; add 14 pounds of sugar to each gallon of juice. Cook the syrup to 28 on Beaume's hydrometer. Fill into jugs, cork and seal while hot ; keep the syrup above 200 de- grees until it is all filled into the jugs. The jugs must be filled full; do not have any partly filled jugs, as the air space in the jugs may contain enough bacteria to cause the juice 97 to ferment. The reason for this is the fact that the hot syrup many not generate enough heat to destroy its ferment bacteria in the air space, whereas the hot syrup will retain enough heat to destroy all these ferment germs, when it comes directly into contact with them, as it will if the jug is rilled full with hot syrup. During the time of the maceration of the berries and sugar in the first formula they should be kept in as cool a place as possible, so as to hold back ferment as much as possible. Red raspberry, blackberry and grape syrup are made in the same way as strawberry syrup. PINEAPPLE SYRUP. Pineapple syrup is prepared from the trimmings of the pineapple when preparing the pineapple for crushed fruits, pre- serving, and canning. It is necessary to pare away quite a percent of the pineapple to get out all of the eyes. After tak- ing off the rough outside peel, use the remainder of the trim- mings for grating for crushed fruit, and syrup. If the pine- apples are peeled by machine, set the knives so as to first peel off the thin outside peel; it is not necessary to have this peel deep, for if there is some of the dark peel left on the second peel, which is used for making juice, it will do no harm. This waste must not be piled into large heaps — if so it will ferment — put it into crates that will hold about a bushel, but it should be grated and pressed as rapidly as possible. Do not allow any of the waste to stand over night, if it can possibly be avoided. After pressing out the juice, put it in a kettle ; add 12 pounds of granulated sugar to the gallon of juice, also 1 ounce of benzoate of soda to 4 gallons of syrup. Turn on the steam, and bring the syrup to the boiling point, about 212 degrees (see table page 98). Fill into jugs while hot; under no circumstances should the temperature of the syrup fall below 200 degrees, while it is being filled into jugs. PINEAPPLE SYRUP WITHOUT BENZOATE. The process of preparing the syrup without preservatives is the same as the above, except, use 14 pounds of sugar to the gallon of juice, and cook the syrup to 28 on the Beaume's sac- 98 charometer. All of the waste syrup from the pineapple pre- serves may be used in the syrup. MINT SYRUP. Our first formula will be for preparing the mint. The oil of peppermint may be substituted for the mint extract in making syrup, but it is only a substitute, as the syrup will not have the rich mint flavor it will have if the extract is used. Use 5 pounds of green peppermint, wash the mint and take up bunches of it in the hand and twist it into short pieces, but do not bruise the mint by beating it is a mortar, or chopping it, as this will cause the extract to become black. To the 5 pounds of broken mint, add 2 pints of alcohol and 3 pints of water (pre- fered distilled water). Let the mint macerate for 5 to 10 days, then filter. Make a syrup of 14 pounds of granulated sugar to 1 gallon of water; bring the syrup to a boil, filter, and add 1 quart of the mint extract, which should make two gallons of syrup. CLARET SYRUP. Make a syrup by adding 52 pounds of granulated sugar to 1 gallon of water. Bring the syrup to a boil, and filter. Cool the syrup to 150 degrees, then add l /z gallon of cherry syrup, and 1 gallon of claret wine. If the syrup is preserved with benzoate, reduce the sugar to 24 pounds. The syrup then may be diluted 2 to 1. CHOCOLATE SYRUP. Use confectioners dipping chocolate. Use 2 pints of choco- late to 1 gallon of water, 12 pounds of sugar, 4 ounces of vanilla extract. Make a syrup of the sugar and water; cook to 28 de- grees on the saccharometer. Add the chocolate, cool to 200 degrees, and add the vanilla. COFFEE SYRUP. Make a strong coffee, using 8 ounces of finely ground coffee to the gallon of water. Cover the coffee with boiling water, keep the temperature of the water up to 200 or 208 de- grees for 30 minutes, but do not allow it to boil. Close off the steam, drain off the liquid, and add as a clarifier one egg, shell and all, beaten in with y 2 pint of cold water to each gallon of 99 coffee. Let the coffee stand until cooled to 100 degrees. Then drain off the clear liquid, add 12 pounds of sugar to each gallon of coffee. Cook to 30 degrees. As the compound syrups con- tain no fruit juice they will keep without any preservatives. MARSHMALLOW. Used as the substitute for cream in the winter. Do not make up the marshmallow in very large batches, as it will not keep very long, as it gets hard. Use 3 pounds of granu- lated sugar, 1 pound of glucose, the whites of six eggs, a teaspoonful of vanilla extract, and 1 drop of musk extract. Add the sugar, glucose, and a pint of water. Put it in a pan and cook it over a live fire to 234 degrees. When the syrup comes to a boil, or when it is cooked to about 230 degrees, take out 3 or 4 large spoonsful and add it to the whites of the well beaten eggs. Let the hot syrup run into the egg in a small stream. By adding the syrup to the eggs in that way they will not curdle when they are added to the large batch of syrup. After the syrup has cooked to 234 degrees, add the beaten eggs, and beat all into a cream. Just before the marsh- mallow is finished, add the vanilla and musk. Keep the marsh- mallow in a tight container, as it will dry out and get hard. ORANGE SYRUP WITH BENZOATE. Use either California or Florida oranges. Peel the oranges and scrape out all of the white skin possible. Blanch the rind 10 minutes, then chop it fine. Press all of the juice out of the orange. Put this juice and rind into a container (the juice should be filtered first), add 5 pounds of granulated sugar to the gallon. Let the oranges marcerate 2 to 3 days, or as long as possible without allowing ferment to set up. Then filter this syrup through the drip trough. Put it into the kettle; add 8 pounds of granulated sugar to each gallon of syrup. Bring to a boil, skimming off all heavy matter that may arise. Add one ounce of benzoate of soda to 4 gallons of juice. Cook to 30 degrees Beaume's saccharometer. After the juice is cook- ed, add 1 ounce of liquid citric acid to each gallon jug of the syrup while hot. 100 ORANGE SYRUP WITHOUT BENZOATE. Prepare the syrup in the same way as the above, except add 10 pounds of sugar to the gallon of syrup and cook to 30 degrees. LEMON SYRUP. Lemon syrup is prepared in the same way as the orange syrup, except omit the liquid citric acid. LIQUID CITRIC ACID. Prepare the liquid citric acid by dissolving one pound of citric acid in 1 pint of water. PLAIN CHERRY SYRUP. One hundred pounds of cherries, 30 pounds of sugar, crush the cherries (the writer's method of doing this is to put them through an Enterprise chopper), then add the sugar and stir well, and let the cherries stand for 12 to 15 hours, then put them into a kettle, adding 2 gallons of water to each 100 pounds of cherries, cook slowly 10 to 15 minutes then run through the trip trough, return the juice to the kettle and add 7 pounds of sugar to the gallon of juice , and cook to 28 degrees on the Beaume's saccharometer. Jug while hot. WILD CHERRY SYRUP. (IMITATION) According to the ruling of the pure food commission, wild cherry syrup made from the extract from the bark, must be labeled imitation. Use 1 gallon of cherry syrup, flavor with 1 pint of the wild cherry extract. CHERRY PHOSPHATES SYRUP. To prepare cherry phosphates, add 2 ounces of pure pho- phoric acid to each gallon of cherry juice, a solution of citric acid is often times used as a substitute for the phosphoric acid, and the writer prefers it but whether the syrup prepared with citric acid will pass the pure food laws when the word phos- phates is used on the label, the writer is not informed. To prepare the citric acid solution dissolve 1 pound of citric acid 101 in a pint of boiling water, and use 3 ounces of this solution to a gallon of syrup. IMITATION WILD CHERRY PHOSPHATE SYRUP. To prepare the wild cherry phosphate syrup use 1 gallon of cherry syrup, 1 pint of cherry extract, and 3 ounces phos- phoric acid. WILD CHERRY EXTRACT. To prepare the wild cherry extract, use 5 pounds of coarse powdered wild cherry bark, 1 pint of glycerine, 1 pound of granulated sugar. Mix the sugar and wild cherry bark thor- oughly, then add the glycerine and mix thoroughly, add enough water to moisten the cherry bark and let the mixture marcerate 48 hours. Then pack the bark in a perculator (a large barrel funnel with a damp sponge in the discharge end, will answer for a perculator) and pour over it enough water to make a gallon of extract. Pass the water or extract through the bark three times, and if after the third tripping the extract is cloudy, put it in a kettle and bring it to the boiling point, and when the extract cools down to about 150 degrees, pass it through a flannel filter. This extract is for immediate use, if it is kept for any length of time it must be preserved with either benzoate, or alcohol, use 1 tablespoon full of benzoate or a pint of alcohol to the gallon of extract. SODA FOAM. In the past few years it has been the practice to use an extract of soap bark called saponin, but the use of the drug has been prohibited as it should be, as it is an unwholesome food and under certain conditions is a powerful poison. An- other method of preparing the soda foam, while not nearly so objectional as the pure saponin, yet it is not all we may desire. The following is the formula. 1 pound of powdered soap bark, 4 pints of glycerine, 1 pint of 90 per cent alcohol, 4 pints of water. Add the soap bark, alcohol and a pint of the water. Let it marcerate 6 days; then add the remaining 3 pints of water; filter, and add the glycerine. Use about 1 ounce of this foam to a gallon of syrup. So far as the writer is aware, foam made by this formula is permitted by the pure food law; 102 but a more satisfactory foam may be made with licorice root. Use 3 pounds of coarse, powdered licorice root, 3 pounds of sugar, 1 pint of alcohol and enough water to make 1 gallon of extract, %. gallon of glycerine. Mix the licorice root and sugar and moisten it with a pint of the water, and let it stand for several hours. Then add the alcohol and one pint more of the water, and let it marcerate 3 days. Then pack it in a filter (see wild cherry phosphates). Add enough water to make a gallon of the filter. The liquid should be passed through the bark at least 3 times. Add the glycerine, shake well, and use about an ounce of this foam to each gallon of syrup. The writer has purposely omitted to add the soda foam to the syrup formula, as it is best to add the foam when the syrups are diluted, when the dispenser may add the foam to suit his preference, some dispensers preferring a heavy foam, and others a light foam. JELLIES. To make a bright colored, crisp, transparent jelly with pure juice, the jelly must be cooked in small batches, and at a temperature of not less than 70 pounds of steam pressure, as it is necessary to cook this class of jellies as quickly as pos- sible to save color, etc., also to get it in the glasses as soon as possible after it is finished, before it sets or gets body. To pour glass jellies, the writer uses a pot or can made of copper, that will hold about a gallon, shaped like a garden watering pot, with a piece of 16-mesh copper wire cloth soldered across the spout opening in the can. This will prevent the foam or any foreign matter passing into the glasses. The top of the spout on the jelly can should be at least 2 inches above the top of the can, so the jelly will run out of the spout when the can s full. The jelly will also run better where one must fill glasses n the center of the tray. As the pure food law requires all ellies that are labeled pure to be made from the pure juice of he fruit named on the label, my first formula will be for pure jellies. We will give a formula for the various kinds, but will say the writer has never been able to make a pure strawberry or blackberry jelly that was wholly satisfactory, either in flav- or or jelly qualities, and he repeats here what he said in the beginning of this part of the book, from this viewpoint, this 103 part of the pure food law is a farce, for when apple juice is added in a proportion of one of apple juice to two of berry juice, the two juices are so nearly identical in their properties, except in color, that up to the present time, no chemical analy- sis known to the chemists, can detect the apple juice, particu- larly is this so if the berry juice used was made from semi-ripe berries, as the chemist depends on the starch in the apple juice for the detection of apple juice in their analysis, and as all un- ripe berries contain starch, it is comparatively guess work. The safer way for the pure food commissioner to determine the addition of apple juice would be in the jelly itself; that made with a limited amount of apple juice is so much superior to the jelly made from the pure berry juice alone, that the bet- ter quality of jelly would indicate apple juice. Particularly is this so with strawberry and blackberry jelly. NUMBER 1— CURRANT JELLY. Use 5 gallons of currant juice, 30 pounds of granulated sugar. Put the currant juice and sugar in a kettle, and cook to 28 degrees on Beaume's saccharometer, if the jelly is made from fresh juice. If made from jug juice early in the season, cook to. 30 degrees, and if made from old jug juice, it may be necessary to cook to 32 degrees. NUMBER 2— CURRANT JELLY. A jelly made from this formula, according to the writer's taste, and he finds this to be the case with a number of consum- ers with whom he has talked, is much more palatable jelly than when made from the straight pure juice, for the jelly has a more crisp jelly nature, and the apple juice tones down the too rank flavor of the pure currant juice. Use 4 gallons of currant juice, 2 gallons of apple juice (or 1 of apple juice to 2 of pure juice), 30 pounds of granulated sugar. Cook in same way as formula No. 1 jelly, but it must be labeled currant and apple. NO. 3— CURRANT JELLY. This is a good grade of jelly, and the best seller, and must be labeled apple and currant jelly. Use 4 gallons of apple juice, 2 gallons of currant juice, 30 pounds of granulated sugar. Cook in the same way as formula No. 1. 104 NO. 4— CURRANT JELLY. Use 4 gallons of apple juice, 2 gallons of currant juice, 20 pounds of granulated sugar, 12 pounds of glucose. Cook to 32 degrees on the saccharometer. Must be labeled compound jelly containing glucose. NO. 5— JELLY. As grape juice is the least expensive of all the pure juices, use grape juice as the colored juice for all of these jellies. Use 30 gallons of apple juice, either from fresh apple pumace or dry apple waste, 4 gallons of grape juice, 34 pounds of granu- lated sugar, 170 pounds of glucose. Cook the juice to 215 de- grees; add the sugar, and cook to 218 to 220. Close off the steam and add the glucose cold ; mix thoroughly, use a tea- spoonful of diluted phosphates in each glass. To make the diluted phosphates, use 1 gallon of phosphoric acid and 1 gal- lon of water; phosphates is the only coagulator permissable under the pure food law. This jelly must be labeled compound jelly, containing glucose, but do not give it any specific berry name, simply compound jelly, and the better way is not to manufacture this class of goods. There is a good demand for a grade of goods of this kind, from a trade that cannot afford to consume the higher class goods, but the manufacturer will only have trouble, no matter how careful he may be, with the pure food authorities, and the margin of profit is too small to justify this annoyance. NO. 1— STRAWBERRY JELLY. Use 5 gallons of strawberry juice, 25 pounds of granulated sugar. Cook to 34 on the saccharometer. If it is possible to get the berries, use semi-ripe, firm berries for making juice for this grade of jelly. NO. 2— STRAWBERRY JELLY. Use 4 gallons of strawberry juice, 2 gallons of apple juice, 35 pounds of sugar. Cook to 32 degrees on the saccharometer. All of the other grades of strawberry jelly are prepared in the same way as currant jelly. 105 BLACKBERRY JELLY. Blackberry jelly is made in the same way as strawberry jelly, and is cooked to the same degrees Beaumes. RED RASPBERRY JELLY. Prepare red raspberry jelly in the same way as currant jelly, except cook the jelly to 30 degrees Beaumes. GRAPE JELLY. Prepare grape jelly in the same way as currant. Cook to 32 degrees Beaumes. Do not use over-ripe grapes for making jelly juice. QUINCE AND CRABAPPLE JELLY. Quince and crabapple jelly are prepared in the same wav. Use 30 pounds of granulated sugar to 5 gallons of juice. Cook to 30 degrees Beaumes. APPLE JELLY. In making apple jelly, use 5 pounds of granulated sugar to the gallon of juice only, as apple jelly granulates badly. Use 5 gallons of apple juice, and 25 pounds of sugar. Cook to 30 degrees on the saccharometer. PLUM JELLY. Use the wild goose plums for making jelly juice. Prepare the jelly in the same way as currant jelly. Cook to 30 degrees. CHEAP PAIL JELLY. For dark jelly use 40 gallons of apple juice, made from waste, 5 gallons of grape juice, 45 pounds of granulated sugar. Cook the sugar and juice to 14 degrees on the saccharometer, 218 degrees on the thermometer; add 340 pounds of glucose — add the glucose cold. Use 2 ounces of the phosphate coagu- lator to each 30-pound pail. GLUCOSE PAIL JELLY. Use 45 gallons of apple juice made from dry apple waste, 250 pounds of glucose. Cook the apple juice to 10 degrees Beaumes or 220 degrees F. Add the glucose cold; mix well. 106 Use 2 ounces of phosphates to each 30-pound pail. These jellies may be artificially colored and flavored, but same must appear on the label. When making jellies the cook must use some judgment of his own. The degrees of cook given in the formula, as a rule, are correct, but as the juice will vary some in the strength of the pectin, the above density may be one or two degrees too high or too low. It requires more good judgment and care to make good jelly than any other product we manufacture. PURE FRUIT JUICE FOR JELLIES. All berry juices for making glass jellies should be made in a copper kettle, and agitated as little as possible, as the stirring or agitating of the berries is the cause of cloudy juice. Put from 200 to 300 pounds of berries in a kettle at one cooking, add 10 gallons of water to each 100 pounds of berries. Cook the berries for 20 minutes at 200 degrees, stirring lightly. Drain through the drip or juice trough. After all of the juice that will drip freely through the cloth is out of the fruit, put the pomace in the press and press dry- LTse the first juice, or that from the drip trough for glass, and the juice from the press for the stone or pail jellies. The juice that comes from the press may be improved by passing it through the drip trough. This formula includes all berries, currants and other small fruit. PURE JUICE IN JUGS. If the juice is to be stored in jugs for use later, return it to the kettle, raise it to a temperature of 200 degrees, and fill jugs as directed for apple juice. If the juice stands over night and shows any signs of ferment, the temperature of the juice, 200 degrees, should be kept up for IS minutes before it is filled into the jugs, and juice that has fermented badly should not be put in jugs unless well mixed with fresh juice. It is the safer way to work up any juice that has fermented immediately into the finished product, as age does not improve it any. PLUM JUICE. Use the wild goose plums for jelly. Prepare this juice in a tank, as advised for apple juice, except use only 8 gallons of water to 100 pounds of plums. 107 QUINCE JUICE. Quince juice is prepared in the same way as apple juice, except the quinces for jelly must be very ripe, otherwise the juice will not pass through the drip cloth. Cloths used on the drip trough for dripping jelly juices should be of fairly heavy, unbleached muslin ; and the cloth used on the press should be what is termed medium by the press manufacturers. This is a comparatively close woven press cloth. PRESERVE STOCK FOR WINTER USE. It is not possible to retain the natural fruit color of the strawberries, red raspberries and cherries, except by making the finished preserves, as sugar is the only property that will preserve the natural color. For jams and the cheaper grades of preserves, where it is not necessary to retain this high color, we can prepare the stock partly finished, with a reduced quan- tity of sugar, but for the high grade, fancy preserves, it is necessary to make up the goods direct from the fresh fruit. This may be done and the goods carried in stock in large con- tainers and transferred to the shipping packages as required. The advantage in doing this is the fact that it enables us to sort up our case with a better assortment when our stocks are low, and saves the cost of the shipping container and labor during the rush season. Follow the formula given under the head of preserves for preparing the goods. Use as containers Y-2 gallon glass jars, 2 and 3-gallon stone jars. Use a jar with a quick, self-sealing fastener, like the weir jar. Process the 2-gallon jars 45 minutes at 180 degrees, and 3-gallon jars 1 hour at 190 degrees. If it is desired to ship the goods in the original package, they should have a longer process ; give the 2-gallon jars 55 minutes and the 3-gallon jars 1 hour and 20 minutes. . v ^ BLACKBERRIES, BLACK RASPBERRIES, CURRANTS AND GOOSEBERRIES. As we do not have to take color into consideration in put- ting away our blackberry, black raspberry, currant and goose- berry stock, these goods may be packed in water in No. 10 cans, or 3 and 5-gallon stone jars. Process No. 10 cans 30 108 minutes at 212 degrees. The writer prefers 3-gallon stone jars for these goods as being more economical as containers, and it requires less labor to do the work, but it is very essential to see that the temperature of the berries is kept above 200 de- grees E. when filling the jars, also that the jars are filled full. Put from one to 300 pounds of berries into a kettle ; add 2 gal- lons of water to each 100 pounds of berries ; Cook the berries 15 minutes, stirring them lightly from time to time, then fill into the stone jars. Fill the jars level full, put on the cap, and seal. It is the writer's practice to boil the jar cap and rubber rings in water; this will be an additional safeguard against mold. Tf the temperature of the berries is kept above 200 de- grees, no other process will be necessary. This line of jam stock in water is for cheaper grades of goods, such as com- pound jams with apple juice, with or without glucose. Stone fruits, such as apricots, peaches, pears and plums should be cooked to a pulp, or a better way is to run them through an Enterprise chopper, excepting the plums. PEACH AND PEAR PRESERVE STOCK. After peeling the fruit, blanch it in boiling water 8 min- utes, then chill in cold water (by first blanching the fruit it is possible to get from 15 to 20 percent more fruit in a container). Eill the can of stone jar full of fruit, cover with water. Process the No. 10 cans 25 minutes, 2 gallon stone jars 40 minutes, and 3 gallon stone jars 50 minutes at 212 degrees, or at the boiling point of water, if the boiling point is above 210 de- grees. If below 210 degrees, the operator will need to use his judgment in advancing the time of process. PLUM, QUINCE, FIG AND ORANGE PRESERVE STOCK. Do not blanch the plums; fill into cans and cover them with cold water. Process light plums 22 minutes in number 10 cans, and 30 minutes in 2 gallon stone jars, 40 minutes in 3 gallon stone jars. Pare the quinces, cut them in quarters, blanch 10 minutes, fill into containers and cover with cold water. Process No. 10 cans 35 minutes and 2 gallon stone jars 50 minutes, 3 gallon stone jars 60 minutes at 212 degrees. Blanch figs 5 minutes, if unpeeled ; if peeled, the figs will re- 109 quire no blanching. Chill in cold water, fill into cans, and cover with cold water. Process No. 10 cans 28 minutes at 212 degrees, 2 gallon stone jars 42 minutes and 3 gallon stone jars 50 minutes at 212 degrees. Orange preserve stock; slice the oranges the round way of the orange, soak in cold water 24 hours, fill into containers, and cover with cold water. Pro- cess No. 10 cans 20 minutes, 2 gallon stone jars 30 minutes and 3 gallon stone jars 45 minutes at 212 degrees. As these goods do not lose color, all that is necessary is to keep them whole as possible to make preserves. When making preserves from canned goods packed as above, figure 6 pounds of whole fruit to the gallon can or jar. In berries $y 2 pounds of fruit, and in pitted cherries, 7 pounds of fruit. PRESERVE STOCK IN CANS AND STONE JARS. The writer prefers when it is possible to do so, to make up the finished product for preserves; when it is not practi- cal to do this, stock put up by the following formula will make very fair goods. Use as containers No. 10 cans or 2 or 3 gallon stone jars. If stone jars are used as containers, and are pro- cessed, fill the jar with fruit and syrup to within an inch of the top, put on the cap, but do not seal tight. The cap must be loose enough for the jar to exhause itself. After the jar is processed .raise it out of the process slowly, and when the top of the jar is clear of the water, put down the clamp, or seal tightly: then raise the jar out of the process. If proper pre- caution is taken to see that the jar is exhausted, there is little danger of breakage. STRAWBERRIES, RED RASPBERRIES, CHERRIES. Use either No. 10 cans or 2 gallon stone jars. Fill the con- tainer solid with berries. We used enameled cans for cherries and red raspberries. Make a syrup, using 18 pounds of granu- lated sugar to one gallon of water, and cook to 34 or a Beau- me's saccharometer. After filling the cans with berries, cover them with syrup. As the syrup will pass through the berries slowly, it may be necessary to go over the cans or jars two or three times refilling with syrup. After the cans are filled with syrup, cap them, and get them into the process as soon as pos- sible. The fruit having been covered with hot syrup, will in a 110 short time cool down to a temperature (90 to 100 degrees) which is just the right condition for ferment action. Process No. 10 cans 25 minutes at 212 degrees, and 2 gallon stone jars 40 minutes at 212 degrees. After the cans and jars get cold, they should be turned bottom up and remain this way 24 hours, then right side up, and stored in a cool place. The reason for turning the container bottom side up is the fact that the fruit will float in this, which will become light syrup at the top and heavier at the bottom, and the top fruit will take but little sugar, consequently will lose color. When making pre- serves from the above stock, figure 5 pounds of berries and 3 pounds of sugar to the gallon can or jar, as an example, if making a batch of preserves, we use, say, a two gallon can to a batch. This would be 10 pounds of berries. We would drain off the syrup, which would contain 6 pounds of sugar, and we want 12 pounds, hence we add 6 pounds. JAM STOCK FOR HIGH GRADE JAMS. STRAWBERRY JAM STOCK. 200 pounds of berries, 100 pounds of granulated sugar, 2 gallon of water. Add the sugar and water, cook to 240 degrees, then add the berries: cook to 215 degrees. Fill into No. 10 cans or stone jars. Cap and process No. 10 cans 22 minutes at 212 degrees, 2 gallon stone jars 30 minutes at 212 degrees, 3 gallon stone jars 40 minutes at 212 degrees. These jam stocks may be kept without processing, but for the high grade of preserves and jam stock, the writer prefers the processed stock, as it retains its flavor and form better. RED RASPBERRY JAM STOCK. 200 pounds of berries. 100 pounds of granulated sugar. 2 gallons of water. Add sugar and water, and bring to a boil. Add berries, cook to 215 degrees F. Fill into containers and process the same as strawberry. BLACKBERRIES. BLACK RASPBERRIES. CHERRIES. Put 3 gallons of water into the kettle. Add the berries, bring to a boil, cook slowly 5 minutes: add the sugar, and cook to 215 degrees. When making up the finished product, 111 figure 8 pounds of berries, and 4 pounds of sugar to each gal- lon of jam stock. NO. 1— APPLE BUTTER. Use sound ripe apples for making apple butter. If the manufacturer is engaged in packing canned apples, he will find the trimmings (not the cores and skins, but the trimmings made by the cutter when preparing the apples for canning) will make fine apple butter. Either use 750 pounds of trim- mings or 750 pounds of apples. The apples should be thor- oughly washed. Put them into a tank the same as is used for apple juice. Cook in the same was as apples are cooked for juice, except do not add any water. Cook the apples until they are cooked into a pulp, then run into a pulping machine, using a 22 mesh sieve. Use 100 gallons of this pulp, 20 gallons of boiled cider (see note) 4 ounces cinnamon, 4 ounces of cloves, 4 ounces allspice, 50 pounds of C Sugar, and if the apple butter is shipped in containers that cannot be processed, use 1 pound of benzoate. Put the boiled cider into the kettle, add 100 gallons of apple pulp; start the agitator or stirring arrangement, then add the sugar and turn on the steam, and cook the apple butter to the required density. About 10 min- utes before the apple butter is finished, add the spice and ben- zoate, if benzoate is used. To do this, use about J/£ gallon of water; mix the spice with the water before adding it to the butter. If the spice is added dry, it will ball, and will not mix thoroughly with the apple butter. Eill into containers that be hermetically sealed, and process No. 1(1 pound) glass 40 minutes at 190 degrees, No. 3 glass 1 hour at 190 degrees, No. 2 stone jars 1 hour at 190 degrees, No. 3 stone jars 70 minutes at 195 degrees, No. 5 stone jars 80 minutes at 195 degrees, No. 1 cans 20 minutes at 212 degrees, No. 2 cans 25 minutes at 212 degrees, 3 cans 32 minutes at 212. degrees, No. 10 cans 50 minutes at 212 degrees. BOILED CIDER EOR APPLE BUTTER. Cider for apple butter should be boiled down to 215 de- grees on the thermometer, or reduced from four to one, before it is added to the pulp. The object in doing this is to give the apple butter, a nice golden brown color, otherwise the cider 112 might be added to the pulp fresh from the press. It is also advisable to cook or boil down the cider only as it is used for each batch, as the butter will have less of the boiled cider flav- or. This may be done either in the kettle in which the apple butter is cooked, or with a steam cider evaporator. The only objection to using the kettle is the length of time required to turn out a batch of apple butter, as it takes fully as long to re- duce the cider as it does to cook the apple butter, consequently where the operator could turn out 6 batches of apple butter per day, if his cider was reduced in an evaporator, he could turn out but 3 batches should he use his kettle for reducing the cider. If the kettle is used to reduce the cider, start the boil with 10 gal- lon of cider, as sweet cider foams badly when cooking, as the cider is reduced add fresh cider until 80 gallon of cider has been added. Cook the cider to 215 degrees F. 4 gallons to 1, then add the pulp sugar, etc., and cook. If the cider evaporator is used, boil the cider to 215 degrees and use 20 gallon of the boil- ed cider to 100 gallons of apple pulp. It requires about 2,000 pounds of apples to make a batch of apple butter, 750 pounds for the pulp and 1,250 for the cider. NUMBER 2— APPLE BUTTER. This is a cheaper grade of apple butter, and must of course have the label read glucose. Use 50 gallons of apple pulp, 150 pounds of glucose, 6 ounces of ground cinnamon, 6 ounces of ground cloves, 12 ounces of benzoate of soda. Add the apple pulp and glucose. Cook to 218 degrees. Process hermetical- ly sealed packages in the same way as directed in formula No. 1. NUMBER 3— APPLE BUTTER. This grade of apple butter is made of apple pulp, made from what is termed chops, apples which have been sliced thin without peeling, and dried and evaporated. Put 100 pounds of chops in the juice tank, (see apple juice) add 40 gallons of water, and cook till the chops are soft. Then put them through a pulping machine. Put 50 gallons of this pulp into the kettle, add 5 gallons of New Orleans sugar house molasses, 125 pounds of glucose, 6 ounces of ground cinnamon, 6 ounces of ground cloves, 12 ounces of benzoate of soda. The original formula 113 s called for 10 ounces of citric acid or 2 gallons of 80 grain vine- gar to give the apple butter the required acid flavor, but the pure food law prohibits the use of either, unless so stated on the label. Cook to 218 degrees. APPLE BUTTER PULP. As we stated in our formula No. 1, the trimmings which accumulated when canning apples, makes fine pulp. If there are no trimmings, use sound whole apples. The apples must be thoroughly washed, and the washing should be done in boil- ing water, for apples used for this purpose are generally rough- ly handled, and the skin is more or less broken, and the apple juice or cider forms a sticky coating of the apples, consequent- ly it is impossible to remove all of the sand and grit when the apples are washed in cold water. The arrangement for wash- ing apples is very simple ; make a box, say 4 feet long, 4 feet wide, and 30 inches deep. Put an open steam coil or cross in it, fill the box with water, bring the water to the boiling point, then fill the box with water, bring the water to the boiling point, then fill the box part full of apples, and stir them well. Use a pickle dip net to dip the apples from the washing box to the cooking tank. The pulp may be packed in 5 gallon jugs, or 5 gallon cans, without benzoate, or in kegs and casks, with benzoate. If packed in stone jars or 5 gallon cans, put the ap- ple pulp into the kettle after it has been passed through the pulping machine. Cook the pulp until it comes to a thorough boil, or about 15 to 20 minutes; then fill the jars or cans, full, to almost overflow. Cap and seal as quickly as possible and the jars or cans will need no further process. When filling the 5 gallon cans, it will be necessary that the hot pulp does not come in contact with the top of the can at the cap hole, for if so it will be hard to solder on the cap. On the other hand, we want as little air space in the can as possible. The writer's method is to fill the cans as full as possible, then raise the side of the cans the cap hole is on, by putting an inch strip of wood under the bottom edge of the can. This will give the top of the can an incline away from the cap hole, and leave the cap edge clear from pulp. In this way we will have but little air space in the can after it is soldered. Use a straight tinners copper to do the capping, for if a club steel or tilliry copper is 114 •used, the heat generated is much greater, and will cause the sol- der to blow by generating steam from the moist pulp. If the pulp is stored in kegs, barrels or casks, proceed to prepare the pulp in the same way as for jars and cans, except use 10 ounces of benzoate of soda to each 50 gallons of pulp. Apple pulp, in fact all pulps, like catsup pulp, should be disturbed as little as possible after it has been stored in the warehouse. All stone jars for storing pulps, preserves and jam stocks, should have as small openings, (mouths, as we generally term it) 3 inches in diameter should be the extreme limit, except for large fruits such as peaches, pears, etc., and in most cases a 3 inch opening is large enough for these. It is also necessary to have a safe fastening or seal, and while it is not our object to advertise any special firm's equipment, so far as we know at the present writ- ing, the Weir jar is more satisfactory than any other jar we have tried. Particularly is this the case when the goods are to be processed at the boiling point of water. For all stone pack- ages that will hold more than l / 2 gallon when processed at 180 degrees of temperature, or above, must not be sealed tight when they are first put in the process bath, for the expansion is so great that the jars may burst, unless the expanded air and steam can escape, and by leaving the clamp on the wire fasten- er up, this will permit of the escape (exhaust, as we term it in canning) of air and steam. The ordinary 5-gallon jug may be used for storing the apple pulp, but it is a little difficult to get the pulp out of the small mouth. Method of Processing Large Stone or Glass Packages — Put the rubber and cover on the jar, raise the bail up over the cover, but do not press down the clamp; drop the jars into the process water slowly. The temperature of the water may be raised to 150 to 160 degrees, when processing stone jars, before the jars are dropped in it. When the jars have had the re- quired time of process, raise them out of the water, just so the clamps are above it ; then put down the clamps. Care must be taken to see that none of the rubber rings on the jars have blown out, which will occur sometimes, if the cap is too tight. This same method applies to large glass packages, such as crushed fruits and preserves in half gallon jars, except the glass jars must not be dropped in the process at too high a temper- ature. (See process for glass). 115 PEACH BUTTER. The writer has no knowledge as to what the pure food law commissioners ruling has been or may be on the use of apple cider in the manufacture of peach butter, but it is just as nec- cessary to use good sweet cider in making fine peach, plum, pear or quince butter, as it is in making fine apple butter, and our formulae will all call for the use of cider in these goods, but whether it is necessary to state this fact on the label, the writ- er does not know. Use 50 gallons of peach pulp, prepared in the same way as apple pulp, 10 gallons boiled cider, 60 pounds of C sugar. There is no spice used in peach butter. First cook the cider as for apple butter, then add the peach pulp, and cook to 218 degrees. Process the same as apple butter. Use soft peaches for making the pulp. It is not necessary to take out the pits as the pulping machine will do this, if the peaches are cooked until they are soft. It is a little hard on the wire cloth, but wire cloth is cheaper than the labor of pitting the peaches. NUMBER 2— PEACH BUTTER. It will be necessary to label peach butter prepared by this formula, "peach and apple butter." 25 gallons of peach pulp, 25 gallons of apple pulp, 5 gallons of boiled cider, 60 pounds of C sugar. Cook to 218 degrees. Process in the same way as advised for apple butter. NUMBER 3— PEACH BUTTER. Use evaporated peaches for this butter. Soak over night 100 pounds of evaporated peaches in 50 gallons of water. Put all together in the juice tank the next morning, and cook to a pulp. Use 10 gallons of boiled cider, 25 gallons of this pulp, and 20 gallons of apple pulp, and 50 pounds of C sugar. Cook to 218 degrees. NUMBER 4— PEACH BUTTER. Use 25 gallons of evaporated peach pulp, 25 gallons of ap- ple pulp, 10 pounds of C sugar and 150 pounds of glucose. Cook to 218 degrees. 116 NUMBER 5— PEACH BUTTER. Use 25 pounds of apple chops, 25 pounds of dried peaches. Soak over night, and then cook to a pulp. Put this pulp thorough a pulping machine. After the pulp has gone through the pulping machine, put into a kettle; add 200 pounds of glu- cose, 12 ounces of benzoate of soda, and cook to 220 degrees. PLUM BUTTER. If light skinned plums are used, such as green gage, do not use boiled cider; use just sweet cider; but with all red or blue plums use the boiled cider. GRAPE BUTTER. Grape butter is prepared the same as peach butter. The pulp or waste from grapes used for unfermented grape juice may be used for butter. " QUINCE AND PEAR BUTTER. Prepare quince and pear butter in the same way as peach butter. Make all the pulp in the same way as peach pulp, except use but little or no water in plum and grape pulp. APRICOT BUTTER. Apricot butter, which makes one of the best fruit butters, is prepared in the same way as peach butter, except add 10 to 20 per cent additional sugar. NUMBER 1— MINCE MEAT. This is a fancy grade of mince meat, usually sold in glass, and may be made with or without benzoate of soda. If made without benzoate, it must be packed in hermetically sealed con- tainers, and processed. Use 500 pounds of peeled apples or 650 unpealed apples, 175 pounds raw beef or about 100 pounds of cooked beef, 60 pounds suet, 200 pounds of seeded raisins, 60 pounds currants, 4 pounds of candied citron, 4 pounds of candied orange, or lemon peel or 2 pounds of each, 6 pouiiil> of spice, 10 pounds of salt, 2*/2 pounds of benzoate of soda, if soda is used, 3 gallons whisky or brandy. Shop the peeled ap- ples in a butchers meat chopper. Do not attempt to chop too 117 many apples at a filling of the chopping machine, about a peck at a filling. If too many apples are put in the chopper at a fill- ing, by the time the last of the apples are chopped, part of them will be chopped to a mash. If benzoate of soda is used, add it to the apples as they are chopping. If no benzoate is used add the whisky or brandy to the apples as fast as they are chopped, as the whisky or brandy acts as a preservative, and will pre- vent ferment setting up before the batch is finished. Use plen- ty of water when cooking the beef; do not allow the beef to' come to a boil. If it can be done conveniently, cook the beef at about a temperature of 200 to 205 degrees. The beef will be firmer and chop better. Cook the beef in this way from 8 to 10 hours. Take out all the bones while the meat is warm, but let it get thoroughly cold before attempting to chop it. The meat should be chopped in a chopping machine in the same way as the apples, adding the spice. Trim the suet, and grind it in an Enterprise chopper; add the salt" to the suet as it is put through the chopper, if the salt is added at this time it will pre- vent the melting of the suet in the mince meat while in the process. Use wheat flour when chopping the citron and orange peel ; this will prevent gumming. After the apples are chopped, put them in a mixing box; add the whisky or brandy, if any remains, then the beef suet, raisins, currants, candied peel, and cover with the mince meat liquor. Let the mince meat stand 24 hours, then add enough of the remaining liquor to give it the required moist appearance. If the mince meat is made without benzoate, process y 2 gallon glass jars 4-5. minutes at 170 degrees, and gallon glass jars 1 hour at 170 de- grees. Do not use the beef broth in this batch of mince meat. Reserve it to use in the other grades. By adding 2 or 3 ounces of benzoate or 6 to 8 pounds of salt, the broth may be kept sev- eral days (see number 2 mince meat). MINCE MEAT LIQUOR. Use 200 pounds of C sugar, 10 gallons of boiled cider, 5 gallons of water. Put the sugar, cider and water in a kettle, and cook the syrup or liquor to 32 on Beaume's saccharometer. Do not add the liquor to the mince meat until it has cooled down to 100 degrees, and it is better that it be cold, consequent- ly ly is advisable to make the liquor up ahead of time, as it will keep several weeks. MINCE MEAT SPICE. Use the very best spice obtainable in making this mixed spice. 16 pounds of ground sagon cinnamon, 4 pounds of Zan- zabar cloves, 4 pounds of ground nutmeg, 8 pounds of ground allspice, 2 pounds of ground mace, 1 pound of ground ginger root, J /2 pound of ground white pepper. Mix thoroughly, and keep in a tight container. NUMBER 2— MINCE MEAT. Use 1,200 pounds of peeled apples, 300 pounds of raw beef, or about 200 pounds of cooked beef, 50 pounds of suet, 300 pounds of raisins, 50 pounds of currants, 15 gallons of boiled cider, 1 gallon of alcohol, 15 pounds of salt, 5 pounds of citron, 5 pounds or orange or lemon peel, 8 pounds of mince meat spice, 4 pounds of benzoate of soda. Prepare all the above as advis- ed in formula number 1. Put it all in a mixing box, add the reduced beef broth, then 300 pounds of C sugar, and 400 pounds of glucose. Let the mince meat stand 24 hours, or until the sugar is dissolved, and then mix thoroughly. BEEF BROTH FOR MINCE MEAT. After the meat has been cooked reduce the broth, by boil- ing, until it is reduced to 8 to 10 gallons, and use this broth on the mince meat. If the broth is to be kept several days, add either 2 to 3 ounces of benzoate of soda, or 6 to 8 pounds of salt. If salt is added, the amount of salt in the broth must be deduct- ed from the amount to be used in the mince meat. NUMBER 3— MINCE MEAT. Use 650 pounds of unpeeled apples, using as light skinned apples as possible. 100 pounds of raw beef, about 60 pounds of cooked meat, 25 pounds of suet, 100 pounds of raisins, 50 pounds of seedless raisins, 8 pounds of mince meat spice, 12 pounds of salt, 3 pounds of benzoate, 200 pounds glucose. Prepare this batch in the same way as the above batches. LIQUOR FOR THE NUMBER 3 AND 4 MINCE MEAT. Cook the beef broth down to about 10 gallons, then add to 119 it 120 pounds of C sugar, and 8 gallons of boiled cider. Cook to 28 degrees on Beaume's saccharometer. Let the liquor get cold, and add it to the batch of mince meat. Mix well. If the manufacturer desires a grade of mince meat between this and the number 1 mince meat, peel the apples, but use the same weight of peeled apples as called for in formula of unpeeled apples. NUMBER 4— OR BAKER'S MINCE MEAT. Use 650 pounds of- unpeeled light skinned apples, 100 pounds of raw beef, or 75 pounds of cooked beef, 100 pounds of raisins, 10 gallons of boiled cider, 8 pounds of mince meat spice, 12 pounds of salt, 3 pounds of benzoate of soda. If there is sufficient strong broth left over from a previous batch of high grade mince meat to make a strong liquor, it will not be necessary to use any suei, otherwise 25 pounds of suet. After preparing the above put it all into a mixing box, add the beef broth and 80 pounds of C sugar, 150 pounds of glucose. After batch stands 24 hours, mix thoroughly. CONDENSED MINCE MEAT. Use 150 pounds of dried evaporated apples, 120 pounds of raw beef or 75 pounds of cooked beef, 100 pounds of raisins, 50 pounds of currants, 6 gallons of boiled cider, or apple cider jelly is better. 12 pounds of mince meat spice 8 pounds of salt 250 pounds of C. sugar. Cook the beef and chop it with the spice, add the salt to the broth and cook down to 2j4 gallons. Chop the apples in an Enterprise chopper, using the No. 2 plate. Put the chopped apples in the mixing box; add beef broth and apple cider or jelly, and then the sugar. Mix the batch first by hand, using an iron shovel. Then pass the mince meat through the mixer; press into squares and wrap in waxed paper, and put into carton. The writer usually builds his own mince meat mixing machine, especially for mixing condensed mince meat, as it is of a very gluey nature, and hard to mix. It has been a custom to use glucose as a substitute for a part of the sugar, but the pure food law will require the mince meat to be labeled "contains glucose." 120 ENGLISH PLUM PUDDING. One hundred ten pounds of stale bread, 75 pounds seeded raisins, (not seedless raisins), 75 pounds of cleaned currants, 80 pounds of C sugar, 8 pounds of citron, 5 pounds of candied lemon or orange peel, lj4 pounds of ground nutmeg, 1J4 pounds of ground mace. 18 dozen fresh eggs. 35 pounds of beef suet, 5 pounds of salt 44 pounds wheat flour, 5 gallons of whisky or brandy. Cut bread into squares of 3 or 4 inches and let it stand in a warm place until it is thoroughly hard and dry, then put it into a kettle and brown it dark brown. Stir it all the time, else it will burn. After the bread has cooled, pass it through the fine plate of the Enter- price chopping machine. Rub the raisins and currants in part of the flour, and use part of it to cut the citron and lemon or orange peel with. Put bread into mixing trough, add raisins, currants, citron peel and suet. Mix thoroughly, then add the salt and sugar and mix again: add eggs, spices and brandy, thoroughly mixed together, and add this to the mixture in the trough, then add 6 gallons of cold water, mix thoroughly, and let all stand 24 hours before filling into cans. After filling cans see that they are wiped clean before capping, as the least grease in the groove of the can will make it cap bad. Close vent and process 10 minutes, then open vent and blow; close it again, and process — J4 -pound cans 45 minutes, 1-pound cans 1 hour, 2-pound cans 1 hour and 5 minutes, 4-pound cans 1 hour and 45 minutes. Do not attempt to cook plum pudding under pressure. If the pudding is tied up in a cloth for local trade, 1-pound packages should be steamed, (not boiled in wa- ter) 2 hours ; 2-pound packages, 3 hours. NO. 2 PLUM PUDDING. Stale bread 110 pounds. 75 pounds citron, 75 pounds of currants, 40 pounds of suet, 2 pounds of candied peel, 1 pound ground nutmeg, 1 pound ground mace, 4 gallons sweet Cataw- ba wine, 50 pounds C sugar, 25 pounds wheat flour, 5 pounds of salt. Prepare the same as No. 1 Plum Pudding. 121 122 PART 111. CANNING. In part third of this hook, we will take up the art of can- ning- and preserving fruits and vegetahles in hermetically seal- ed containers, hy sterilizing, with the hope that we may he ahle to add something that may he heneficial to our readers. We use the word "art" advisedly, for the canning industry with its allies, the pickle, preserving, and jam industries, are fast hecoming one of the arts, and we might say fine arts, for what is more heautiful to the American commercial eye than the rows of artistic lahels, with their accompanying cans and glass jars, on the grocers' shelves. And, by the way, this very commercial eve is a very fortunate possession, regardless of the slam from certain quarters. It has made this great coun- try God's country, as a certain railroad conductor remarked to the writer, recently after a trip through Canada, and while crossing a bridge over the Niagara River at Buffalo. "Well, you are in God's country once more," brought to his mind, doubtless, by the oft repeated challenge of the boastful, but loval Yankee, and to which the writer would add — the country of our neighbors and kins-folk to the North of us. The prin- cipal products in this line of manufacture are tomatoes, corn, peas, string beans, peaches, pears and plums. There has been so much said and written on the proper method of handling these products, the writer feels he can add little or nothing that will be of any special interest to the packer, but as it is a part of. and a very large part, of the subject on canning and preserving, the writer will add his mite. ROILING POINT OP WATER. The time of process in open bath given in the formula, will be based on the boiling point of the water at the atmospheric pressure of 15 pounds, or to be accurate, 14.7 pounds at sea level, which is about 212 degrees F. This will cover most of the territory on the Atlantic and Pacific coasts, and the Mis- sissippi valley, where most of the goods of this class are manu- 123 factured, where the altitude rarely ever reaches more than 500 to 800 feet. As the variation of temperature is only about one degree in 500 feet, altitude will give us but little concern in the above named territory, but when we reach the east slope of the Rocky Mountains and some of the interior states, such as Colorado, Utah, Idaho, Montana and eastern Washington, we will find altitude where it is necessary to add materially to the time of the process. As an example : At Canon City, Colo- rado, where the writer was located for a number of years, the altitude was 5,331 feet, and the boiling point of water was 202 degrees, and it required one hour to thoroughly sterilize a No. 2 x /z can of tomatoes, whereas, in Indiana 30 minutes cook will be sufficient. And, by the way, our factory at that point was in all probability at as high, if not the highest, point in the United States, and probably in the world, where goods of this character are manufactured. The following table will give the temperature of the boiling point of water at various altitudes, and while they are not mathematically correct, they are near enough to answer our purpose, as the variation of a degree would be followed by no serious results, while sterlizing such goods as are cooked in open bath. Sea level boiling point of water 212 degrees F. 520 feet 1045 " 1570 " 2100 " 2625 " 3150 " 3690 " 4225 " 4760 " 5320 " (About 1 mile high- 6385 6920 8025 9130 10240 10800 water 212 degrees t 211 j» » 210 j» » 209 n i 208 n i 207 >> i 206 ii j 205 204 n >i i 203 j? it 202 n 5280 feet in mile.) water 201 degrees j 200 ii j 199 a j 198 a i 197 a i 196 195 124 TEMPERATURE OF WATER UNDER PRESSURE. The following table will also give the temperature of water when heated under pressure. It, like the above table, is not mathematically correct, but we thought it best not to go into fractions, as the variation would be less than a degree : Pressure of Steam Gauge, Thermometer Reading, 1 pound 216 degrees F. 2 3 4 ' 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 220 222 225 228 230 233 235 238 240 242 244 246 248 250 252 254 256 258 260 EXHAUST OR NO EXHAUST. This is a question that has been debated, for and against, more or less for years, but we believe that most of the canning people have decided, with probably the exception of cold pack- ed tomatoes, it is best to give all goods a short exhaust, and it is the writer's experience, even in cold pack tomatoes, the results are more satisfactory if they are given a light exhaust, as the ends of the cans snap back to their natural position much more satisfactorily. Particularly is this the case when sanitary cans are used. It will require very little heat to give us the required vaccum, just enough to cause the cans to feel warm to the touch. There is one objection to this light exhaust, and 125 that is the very low temperature at which the can are exhaust- ed, which is from 100 to 120 degrees. They rapidly cool to a temperature of from 70 to 90 degrees, which is a most favor- able temperature for bacteria (ferment) action. Therefore, the manufacturer can see the necessity of getting the cans into the process as rapidly as possible after they leave the exhaust box, for if ferment sets up to any perceptible degree, we may have spring end cans. The above also holds good under the so- called cold process of tomatoes, as the tomatoes are heated in scalding to the most favorable temperature for ferment action. And it is from the fact that the tomatoes are so heated in scalding, and retain a temperature above that of the atmos- pheric temperature until they reach the process, that we can pack tomatoes under the cold process without having spring end cans. Hence, the so-called cold process is a misnomer, for is it not a fact we do have an exhaust or vacuum in the cans, and is it not also a fact that this vacuum is less liable to be informal, than it would be if the cans were put through a steam exhaust box with a light pressure of steam? And, par- ticularly, would this be the case if the tomatoes are chilled after they are scalded, and it is for the above reason the writer ad- vocates a light exhaust, as it is possible to control the vacuum in our cans with a light exhaust, while it is hit or miss when we depend on the heat that remains in the tomato after scalding and skimming. CANNED FRUITS. The equipment for canned fruits consists of the various process vats, cages, blanching arrangements, apple and peach peelers, cherry pitters, syrup making tanks, exhaust box, etc. The sanitary can is the most economical and satisfactory con- tainer for canned fruits. Particularly is this so for large fruits, such as apples, peaches, pears, plums, etc. The use of this can will necessitate the use of the sanitary or crimping capper. Exhaust box, etc., and the writer prefers the tray system, for two reasons: First, the cans are not dented and mashed up so much as when handled in cages, and dumps out on the floor when we run short of cages; and, again, the sanitary cans being concave, the ends will hold water, and the can rust unless they are turned top down, so they may drain off the water in the 126 cap or top end. If the tray system is used, a wooden tray may slip over the cans in the iron tray, and the position of the trays reversed, the cans remaining on the wood trays, stacked in the warehouse until they are ready to be piled or filled into the cases. PROCESSING VATS. If the tray system is used, it will be necessary to use square processing- vats. These may be made either of iron or wood. The writer prefers wood, as wood is a poor conductor of heat, consequently a fuel saver. It is the writer's practice to build these vats 20 inches deep, 44 inches wide, and 62 inches long inside, made of good, clear pine lumber. A vat of this size will hold eight dozen No. 3 cans in a tier, and three tiers in a cage, or 24 dozen cans to a bath. (For description of cage, see pro- cessing glass preserves, also cut). CHERRY PITTER. Up to within a recent date, it has been the custom to pit the cherries by hand, but there are now at least two power machines that will do this work satisfactorily. There is also a very good machine on the market for removing stem and bloom on gooseberries. SYRUP. There are two methods for making syrup for canned goods. One to make up the required degree of syrup at the first cooking; the other, to make up a high sugar per cent, of syrup, and reduce the heavy syrup with cold water, to the degree or density required. The advantage of the last method is the fact that we will have a cold syrup for our goods; which is very desirable, unless the capping and processing end of the work is kept up close to the canning and syruping end of it, for if the cold fruit is covered with hot or warm syrup, it will very soon reach a temperature most suitable to the action of ferment germs, and must be worked up promptly, whereas, if cold syrup is used, the fruit may, but should not, stand some hours without doing any harm. It has been the writer's prac- tice to have a tank about 4 feet in diameter and 3 feet high. This tank may be made of galvanized iron, or, what is better, 127 an enameled tank; also two or more smaller tanks. In the larger tank have a perforated coil. The writer prefers an open or perforated coil for this reason : The force of the steam jet keeps the sugar stirred and it dissolves much quicker, and the addition of the condensed steam will do no harm, as the syrup will require the addition of water to reduce it to the re- quired degree of density for the various grades of fruit. If the syrup is made by this method, run 100 gallons of water into the tank; add 1500 pounds of sugar: turn on the steam, and cook the syrup until the sugar is all dissolved. The batch will make 200 gallons of 30 degree syrup by Beaume's saccharometer, or about 60 degrees on Ballings' saccharometer. The writer uses Beaumes' saccharometer in his work, and the various grades of syrup given in these formulas will be according to Beaume's scale. The following table will given approximately the de- grees of syrup from a given quantity of sugar to a gallon of water : 32 pounds sugar to a gallon water makes about 3 gallons 40 degree syrup 1>6 pounds sugar to a gallon water makes about 2 gallons 32 degree syrup 10 pounds sugar to a gallon water makes about 1% gallons 28 degree syrup 8 pounds sugar to a gallon water makes about 1% gallons 24 degree syrup 6 pounds sugar to a gallon water makes about 1% gallons 20 degree syrup 4 pounds sugar to a gallon water makes about 1% gallons 16 degree syrup 2 pounds sugar to a gallon water makes about iy 8 gallons 10 degree syriip TRAYS, CAGES, ETC. This system will also require a liberal number of iron and wood trays. The size of the iron trays are to be 3 inches deep, 14 inches wide and 20 inches long inside, and the size of the wood trays are 15 inches wide, 21 inches long outside, with a strip lj4 inches wide around three sides of the tray, leaving an open side. The cage (see page 68) should be 44 inches wide and 62 inches long. BLANCHING ARRANGEMENT. The greater percentage of all canned apples are used by the pie bakers, and to meet the requirements of this trade, a can must be of a full solid pack, and it is impossible to pack a full solid can unless the applies are first blanched. To do this, the writer makes a perforated galvanized iron cage, similar to 128 the Baker dumper scalding machine — in fact, this machine is just what we require, providing the cage or basket has a cover attached so as to hold the apples under the water, and also providing the tank part of the machine is made of wood, as we use salt brine in blanching, (see cut on page 208), and while the brine is not very strong, yet there is enough salt in it to act on the iron, and make trouble, if an iron tank is used. PEACH PEELER. It is now almost the universal custom to peel peaches by the lye process, ( and there are several machines in the mar- ket that will do this work satisfactorily). The principle is to dissolve the skin of the peach by passing the peach through a hot lye bath, then thoroughly rinse or wash it, until all traces of the lye have disappeared. This may be done either by pass- ing the peach through several baths of fresh water or by spray- ing with fresh water. The spray system is preferable, as the force of the spray assists in removing any particle of skin that may remain on the peach after it has been passed through the lye bath. CANNED APPLES. Any sound cull apples may be used for these goods; wind- fall will answer, if they are not bruised too much. After the apples leave the peelers, they should drop into a tank contain- ing a salt solution made with 5 pounds of salt to 50 gallons of water. The object of this brine solution is to keep the apples from turning dark. The peelers should be so arranged that the apples will pass from the peelers to the brine tank by an endless chain carrier, (see cut on page 198). From the brine tank the apples should pass to the cutting tables; from the cutting tables to the blanching machine, (see cut). Make a brine with 12 pounds of salt to 100 gallons of water. Keep this brine up to the boiling point. Fill the blanching basket with cut or quartered apples; drop them in the hot brine for two minutes, and plunge them into a tank of cold, fresh water. This cold water tank should have an inlet pipe for water at one end, and an overflow at the other, so as to keep the water as cold as possible. Arrange a table for the canners, from the tank that will connect with the capping machine. Have a tank 129 that will hold from 200 to 300 gallons of hot water, above this table. Have an inch pipe in the bottom of the tank, with a quick opening valve over the canning table, so as to fill the cans with hot water. As the apples are covered with hot wa- ter, and have been shrunken in the hot brine, they will need no exhaust. Cap, and process No. 3 cans 12 minutes O. B. 212 degrees. Process No. 10 cans 18 minutes at 212 degrees. This process is for applies canned direct from the orchard. For cold storage or pitted applies the time of process should be extend- ed to about 15 and 20 minutes. Apples should be cooled as rapidly as possible after they leave the process. CANNED PEACHES. There is no general fixed standard for peaches, either in the size of the peach, or the degree of syrup used. Various sections of the country have various standards. The follow- ing is about the California standard in size of fruit: No. 1 (extra) No. 3 cans, 2% inch diameter; No. 2 (extra) No. 2V 2 cans, 2^4 inch peaches; No. 3 (extra standard) No. 2y 2 cans, 2y 2 inch peaches; No. 4 (standards) No. 2y 2 cans, 2% inch- peaches. No. 5 (table, or seconds) 2 inch peach ; No. 6 (water or peeled pie) \% inches; unpeeled pie, all of the small grades, and culls. The density of the syrup varies from 30 degrees to 50 degrees, (see table). There are a number of machines for grading peaches that will grade to any desired size. After the peaches are graded, they are passed to the cutters, where they are split and pits removed. Each cutter should have at least three fruit boxes for her cut fruit, (see fruit boxes, page 127), and when a peach or the half of a peach does not come up to the standard, it may be thrown into the box of a lower grade. Use a pitting spoon to remove the pits of cling peaches. These spoons are also convenient for pitting hard free peaches. After the peaches are pitted, they are passed to the lye machines; from there to the canners, and unless the peaches pass over a resorting belt after they leave the lye or peeling machines where the defective peaches may be culled out, the canners must be instructed to do this work. The better arrangement is to have an endless belt that receives the peaches from the lye machine, and carries them past the women sorters, where all defective peaches may be culled out.. Those that are not 130 properly peeled may be returned to the lye machine; the brok- en, soft, and blemished peaches may be put in the standard, table, or pie grades. To peel the peaches, prepare a lye solu- tion of 2 ounces of commercial potash or lye to a gallon of water. The peaches should remain in this lye about two min- utes. The lye must be kept up to the boiling point all of the time. After the peaches are peeled and all of the lye washed out of them, fill them into cans. The extra, extra standards and standards should be placed in the cans with the pit sides down. Pack the can solid full of fruit; cover with syrup and exhaust and process. (See table, page 133). CANNED APRICOTS. Almost the entire pack of apricots in the United States is packed in California. There are three general varieties of apricots raised in this state. The More Park, a large, smooth fruit, the one usually used to make peeled goods; the Blen- heim and the Royal, also the nectarine, which is a species of the apricot. The grades of fruit are: No. 1 (extra) 7 apricots to the pound; No. 2 (extra standards) 9 apricots to the pound; No. 3 (standards) 12 apricots to the pound. No. 4 (table) the remaining sizes, No. 5 (pie) all soft and culled apricots. Syrup, exhaust and process, (see table). PEARS. There are several varieties of pears, which are used for canning, and it has been the practice in the past to label them all Bartletts, but according to the late interpretation of the pure food laws, either the word pear alone must appear on the label, or the true name of the variety. Pears must be pick- ed while green, or in a firm state; packed in boxes that will hold about a bushel, and stacked in the cannery warehouse, or some convenient place where they may be sorted over and the yellow ripe pears taken out and canned from time to time. The pears are hand peeled and cored. To do the coring there is a small hand tool, which consists of a wood handle, with a loop of this flat steel at one end which scoops out the core, leaving the space from which the core was taken smooth and of regular form. 131 CANNED GREEN GAGE AND EGG PLUMS. Under the head of green gage and eggs plums, we will include all light colored plums, also the thin skinned red ones. The plums are usually sorted into two sizes; the large size used for high degree syrup goods, and the remaining sizes for light syrup and water goods. The time of process given is fully sufficient to sterilize the plums, and in some cases, if the plums are over- ripe, it may be necessary to reduce the time 2 to 4 minutes. (See table). CANNED DAMSON AND BLUE PLUMS. This would include the Damson German prune, and all heavy skinned blue plums. As a rule, these plums are packed in light syrup or water, as a great percentage of them are sold to the preserving houses. CANNED QUINCES. Quinces are packed, as a rule, in No. 10 cans in water, as, like the blue plums, the most of them are used by the preserve people. Quinces, like pears, should come to the factory green, and allowed to get yellow, ripe before they are canned. CANNED GRAPES. Most of the grapes packed are the light colored varieties and the most, if not all, of them are packed in California. The market demand for grapes is limited. See table for syrup and process. CANNED SWEET CHERRIES. Sweet cherries, as a rule, are canned with the pits; par- ticularly is this the case with the California pack, which is the source of the greater percentage of our canned sweet cherries Unpitted cherries should be given all the process they will possibly stand without cracking, so as to thoroughly sterilize the pit. On the other hand, a very short overcook will cause the skin to crack, and cause the cherries to have a soft mushy appearance. There are some pitted sweet cherries packed, but the pack is limited, and is used principally by preservers. 132 £-2 if ct o ■a t: ■ OC0 5C c — " oc a. D3CD5DWO l -0Cl>OllC)Pl , -0WC H 0W l T C B« i i O ^S« 2.1 P O ! - iff -§ggg5- oi O 3 q, Set §3 >g> WW W (iUtOCDUUU U cSo op _ u -f ~ r! ~ r! T "7 w w ro w to taww)OWWW:^:^:^~ _ = ~ 3 c O 3 3 C 3 3 -< -' 3 3 V< C WWW W W WbStSWWUWUWWU cow to io — — — — — — —————— 1HOC IO CO CO C. 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G. Plums Dauson Plums German Prunes, Etc Quinces Grapes— California Cherries— Sweet Unpitted Cherries— Sour Pitted Cherries — Sweet Pitted Gooseberries Currants Blackberries Black Raspberries. Red Raspberries Strawberries . Blueberries Pineapple— Sliced Pineapple— Grated . Apples No. 10 Extra std's No. 10 Std's No. 10 No. 10 No. 10 Kettle Unpeeled Packed Table Pie Pie 20 20 24 20 18 20 20 30 3d 30 30 30 28 28 20 20 26 135 PITTED SOUR CHERRIES. No. 10 Cans. The greater percentage of sour cherries are pitted, as they are principally used for baking, and packed in No. 10 cans, and must be fairly free of pits. There are at least two power pitting machine on the market that will do this work satisfac- torily. The juice and pits should be saved and the pits put in a kettle and just covered with water and boil for 10 minutes; then strain through a drip trough, (see drip trough, page 203), or a cotton (sugar) sack. Add this juice to the natural juice, and use it in place of water in the No. 10 cans, or for making the syrup goods. Use 6~y 2 pounds of pitted cherries to a No. 10 can; cover with above juice or water, and process for 40 minutes O. B. 212 degrees. Cherries should be packed in enamel lined cans, particularly the syrup goods in No. 1 and 2 cans. No. 1 and 2 Cans. As a rule, the syrup or preserved goods are packed in No. 1 and No. 2 cans. For extra or heavy syrup goods, use 6 ounces of pitted cherries to a No. 1 can and 12 ounces to a No. 2 can. Cover w.ith a syrup made with 24 pounds of sugar to a gallon of water, or 200 pounds to 9 gallons of water. This will make about 22 gallons of syrup. For extra standards use 8 ounces of pitted cherries to a No. 1 can or 16 ounces of cher- ries to a No. 2 can. Cover with syrup made with 12 pounds of sugar to a gallon of water, or 200 pounds of sugar to 17 gallons of water, which will make 30 gallons of syrup. Put the water, or cherry juice is much better, in a kettle; add the sugar, and bring to a boil. If the can are filled with hot syrup, and the writer likes this method best, they will require no exhaust. Process No. 1 cans 28 minutes at 212 degrees O. B. and No. 2 cans 35 minutes at 212 O. B. For standards use 8 ounces of pitted cherries to a No. 1 can or 16 ounces to a No. 2 can; cover with a syrup made with 3 pounds of sugar to a gallon of water. Process 25 minutes at 212 O. B. CANNED GOOSEBERRIES. After the gooseberries are received at the factory, they must be cleansed of all leaves and trash. This may be done 136 by passing them through a fanning mill — this machine may be had at any agriculture implement house — . After the goose- berries have passed through the fanning machine, they are passed to the hulling machine, where the stem and bloom are removed, then thoroughly washed. Fill into cans, and cover with water or svrup. Gooseberries, like pitted cherries, are packed principally in water in No. 10 cans, but there is market for same in No. 2 cans, both in light syrup and water. CANNED CURRANTS. What few currants there are packed, are usually packed in No. 10 cans for preserves. There are a few No. 2 cans in syrup packed, but the market is limited. CANNED BLACKBERRIES. While the great bulk of blackberries are packed in No. 10 cans, there is a wide market for a No. 3 and No. 2 can, both in syrup and water. The blackberries should be cleansed of all leaves and trash, and the best method for doing this is to float the leaves and trash off. bv putting the berries in a vat, or a better way is to use tubs, made of half barrels, for it is best not to attempt to wash too large a quantity at a time Cover the berries with water, stir them gently, and skim off the trash as it rises to the top. It is true this method will absorb more or less of the juice, but not so much as one would suppose, and it leaves the blackberries in a better state for canning than is possible to have them by hand picking. BLACK RASPBERRIES. Black raspberries are packed in No. 10, No. 3 and No. 2 cans. The No. 10 cans are usually packed in water. No. 3 and No. 2 in water and svrup. As the raspberries are comparative- ly free of trash and much firmer than the blackberries they should be picked over bv hand. RED RASPBERRIES. Red raspberries should be hand picked to remove all of the trash, and should be packed in enameled cans. They are packed principally in No. 10 cans in water, and in No. 2 137 cans in heavy and light syrup. Fill the No. 2 cans as solid as possible with fresh berries ; cover with syrup, cap, exhaust and process (see table page 133.) CANNED STRAWBERRIES. Strawberries, like red raspberries, are packed in No. 10 cans, some few in No. 3 and 2y 2 cans, but the small size cans are principally No. 1 and No. 2 cans in heavy and light syrup. Fill the cans solid full of berries; cover with syrup, cap, exhaust and process. Strawberries take the sugar or syrup slowly, consequently they are bad floaters, and it has been the practice of the writer, particularly on heavy syrup goods, to allow the cans to stand on wood trays 24 hours, then turn the bottom side up, so as to bring the heavy syrup that is in the bottom of the cans on top of the berries, and as the berries float up through the syrup they will absorb' more or less of the sugar. The writer finds this method better than shaking the cans. If the cans are on wood trays, another tray may be slipped over them, and a full tray turned at one move, which will make the work comparatively inexpensive. CANNED AVHORTLEBERRIES OR BLUEBERRIES. Whortleberries are packed principally in No. 10 cans in water, as the}' are used principally by the pie bakers. They may be cleaned bv floating, the same as blackberries. There is a good demand for light syrup goods in No. 2 cans. Fill cans to within \% inches of the top; cover with 10 degree syrup. (For process, see table page 1331. CANNED PINEAPPLES. Assort the pineapples, selecting the sound, ripe, and the best colored fruit for No. 1 grade of sliced. The next best grade for spears and chunks. The extra and extra standard goods must be strictly eveless and coreless, packed in heavy syrup (see table). All other grades must be eyeless and core- less, packed in light syrup and water. After the pineapples have been sorted, square off the butt and top, and pass to the peeling machine. Set the knives on the machine so as to the first cut will take off the rough outside skin, and the second cut so as to take out all of the eyes. The first parings should 138 be used to make juice, which may be used for soda fountain syrup, or to make syrup for the extra grades of canned pine- apples. After the pineapples have been peeled, they are passed to the coring machine; after the core is taken out the pineapple should pass to the sizing machine, and then to the slicing machine. All pineapple packed in a syrup above 20 degrees must be blanched at least 10 to 15 minutes in boiling water, otherwise they will have a shriveled appearance and be tough when processed. The arrangement for blanching apples may be used for this purpose. All of the second paring and broken pieces mav be grated for crushed fruit, etc., used by candy makers and cake bakers, (for process see table). SLICED PR ACHES AND APRICOTS. Use firm fruit, for these goods. Cling peaches are be^t for sliced fruit, but firm frees mav be used. Any size halves or off colored fruit mav be used for sliced goods. There are several machines on the market that will slice the peaches and apricots satisfactorily. There is a good market for sliced peaches, principally in No. 2 and 2y 2 cans. HEAVY SYRUP CDODS TN CxLASS— PEACHES The demand for this class of goods is occasioned by the fine appearance and the supposed sanitary argument in their favor. As a fact the flavor of goods packed in this wav is no better than a good extra standard packed in tin. But as these goods are bought on account of their appearance it is necessarvtouse nice fruit, and care in packing the peaches into the jars. Cling peaches are bestforthese goods. If freepeaches are used care must be taken not to blanch them too long. Blanch clings 8 to 10 minutes, and frees 4 to 6 minutes in water at a temperature of 200 degrees. Then plunge them into cold water for 10 minutes. Drain well, and pack into jars as solid as possible, putting the pit side of the peach down. Cover with 30 degree syrup. Put the rubber ring on the jar so as to accelerate the capping at the end of the exhaust. Pass the jars through the exhause box, giving them 3 minutes. Have some hot syrup at the discharge end of the exhause box, and if any of the iars are not full of syrup, add enough of the hot syrup to fill them. Cap promptly; seal tight, and process 139 y 2 gallon jars 55 minutes at 190 degrees and gallon jars 70 minutes at 190 degrees. If the jars are capped promptly when they come from the exhaust there will be no breakage from expansion. PEARS IN GLASS. Prepare the pears in the same way as for preserving. Blanch them 10 to 12 minutes at 200 degrees; plunge in cold water 10 minutes; then fill into jars. Exhaust in the same way as peaches, and process J4 gallon jars 50 minutes at 180 degrees, and gallon glass 1 hour at 190 degrees. GREEN GAGE PLUMS IN GLASS. Blanch the plums 4 minutes in water at a temperature of 200 degrees. Plunge in cold water 10 minutes; Fill jars full of plums, shake the jars so as to settle the plums down well. Fill with 30 syrup. Exhause and process y^ gallons 55 minutes at 190 degrees. APRICOTS IN GLASS . Prepare the apricots in the same way as peaches, except do not blanch so long. Blanch the apricots from 4 to 8 minutes at 200 degrees. Fill the jars full ; cover with 30 degree syrup, Beaume's saccharometer. Process Yz gallon jars 35 minutes at 200 degrees, and gallon jars 50 minutes at 200 degrees. SAA'EET CHERRIES. Sweet cherries are packed in glass, both with and without pitting. When packed with the pits, blanch from 10 to 12 minutes at 200 degrees, and fill the jars full. Cover with 20 degree syrup. Exhaust and process J4 gallon jars 45 minutes and gallon jars 1 hour at 200 degrees, as cherries do not break up in cooking, light skimmed cherries may be processed 25 minutes at 212 degrees, or the boiling point of water. PITTED SWEET CHERRIES IN GLASS. The cherries should be hand pitted in the same way as for preserves and maraschino cherries. Blanch 5 minutes at 212 degrees. Fill the jar with cherries; cover with 30 degree syrup, and process 30 minutes at 212 degrees. 140 SOUR CHERRIES IN GLASS. Pit. the cherries: save all of the cherry juice, and make a 30 degree syrup of it. Use 10 pounds of sugar to 1 gallon of cherry juice. Blanch the cherries 10 to 12 minutes at 200 degrees. Eill the jars full of cherries and cover them with 30 degree syrup. Process 35 minutes at 212 degrees. BRANDIED FRUITS. Brandied fruits are prepared in ahout the same way .is maraschino pineapple, except the fruit is cooked more and the syrup should be heavier. BRANDIED PEACHES WHOLE. Use yellow cling peaches from 1 54 t° - inches in diam- eter. The peaches should be lye peeled (see canned peaches). Blanch the peaches 2 to 5 minutes in boiling water. Chill them in cold water, put them in a cooling pan. Make a syrup with one gallon of water and 10 pounds of sugar. Cook the syrup to 26 degrees on Beaume's saccharometer. Pour the hot syrup over the peaches. Let them stand 12 to 15 hours. Drain off the syrup, filter or strain it through a cheese cloth, or a sugar sack will answer for the cheese cloth. (Any cloth used for filtering or straining syrup should first be rinsed in warm water and have the water squeezed out of it, not wrung dry). Return the syrup to the kettle. Add 8 pounds of sugar, one ounce of whole clove and one ounce broken sagon cinnamon to each 4 gallons of syrup. Tie the spice up in a cloth and add the syrup. After the syrup has cooked let the spice bag remain in it until the syrup is to be used for covering the peaches. Cook the syrup to 30 degrees on the saccliarometer. Cool to 160 degrees, and add one quart of brandy to each gallon of syrup, or one pint of proof alcohol and one pint of water. Fill the peaches into the containers, cover with the syrup as above. Cap and process No. 1 glass jars 10 minutes at 212 degrees. No. 2 (20 or 30 oz. capacity) 16 minutes at 212 degrees, y 2 gallon glass jars 20 minutes at 212 degrees, and gallon jars 30 minutes at 212 degrees. 141 BRANDIED PEACHES IN HALVES. Use yellow free peaches. Peel the peaches (see canned peaches). Blanch them in boiling water 2 minutes, and chill in cold water. Then proceed in the same way as advised for whole peaches. Process the same as whole peaches. BRANDIED PEARS. All pears for preserves, brandied and spiced goods, must be yellow ripe. Peel the pears, cut them in halves, letting the stem remain on one half. Use this for brandied pears, and the other half for pear preserves. Scrape the green skin off of the stem. Blanch the pears 8 minutes, and the remainder of the process is the same as that for brandied peaches. Process No. 1 glass 12 minutes at 212 degrees. No. 2 glass jars 15 minutes at 212 degrees. J4 gallon glass jars 20 minutes at 212 degrees, and gallon glass jars 30 minutes at 212 degrees. BRANDIED PLUMS. Prepare the plums in the same way as peaches and pears, except blanch the plums only 4 minutes, and process No. 1 glass jars 8 minutes at 212 degrees. No. 2 glass jars 15 min- utes at 212 degrees. J4 gallon jars 20 minutes at 212 degrees, and gallon glass jars 30 minutes at 212 degrees. SPICED PEACHES. Either whole cling peaches or free peaches cut into halves may be used for these goods. Use 15 pounds of peaches, 12 pounds of granulated sugar and a teaspoonful of cloves and a like amount of broken cinnnamon. Tie the spice in a bag and cook it with the syrup and peaches. Put the sugar and a gallon of water into a kettle with the spice. Bring the syrup to a boil and add the peaches. Cook slowly to about 215 to 218 degrees, then add one pint of 80 grain vinegar, and cook the peaches to 215 degrees. Process in the same way as peach preserves. SPICED PEARS AND SPICED PLUMS. Spiced pears and spiced plums are made in the same way as spiced peaches. 142 CANNING VEGETABLES. The equipment for canning vegetables, is the necessary husking, cutting, silking, cooking machine, etc., for corn: Yiner, cleaner, grader, filler, briner, etc., for peas. Grader, scalder. filler, etc., for tomatoes. Grader, blancher, cutting machines, etc., for beans. A good pulping machine for tomato pulp and pumpkin. Lye and cleaning and hulling machines for hominy, and the necessary cooking vats, retorts, cages, etc. There are various makes of these machines in the market ; all of them good, and all of (hem have preferences among the canners. The writer has no interest in advertising any special machine, other than the desire that his patrons shall have the best machine to do their work, and when he makes special mention of anv machine it is because he has used it in his work, and found it satisfactory. But he does not claim be- cause he has used a machine it is the best and only one — there may be improved or better machines with which he has had no experience. For corn, to date, we prefer the Invincible husker, Sprague Cutter, Merrell-Soule Cooker and Silker; For peas the A f ' nitor Pea Cleaner, if dry cleaned, and if the peas contain dry peas or thistle buds would advise the Sprague Float Clean- er. Sinclair-Scott Grader will probably do the work most sat- isfactory, particularly so if the pack is a large one.. We prefer the Plummer Blancher and Filler; and the Monitor line of machinery for string beans, Lewis String Bean Cutter. The Hawkins, Chicago or Avars Cappers are all good. In Sani- tary cappers, the Max Ams and Continental Can Co., cappers are both good — the writer favors the Continental Can Com- pany's machine. In tomato scalders, any of those in which the steam comes into direct contact with the tomato; the Triumph and Baker Grasshopper are both good. CORN. Our next formula will be for corn. It is not best to at- tempt the packing of corn, unless it is done on a large enough scale to justify the installing of the best up to date machinery. For no product of the canned goods line has given the packer more trouble than the packing of corn, and without the proper 143 equipment to handle the corn promptly and successfully, it is not best to attempt to pack corn. Without the proper equip- ment, the packing of corn is the greatest field for the culture of gray hairs and sour disposition of any business the writer has any knowledge of. It is also advisable that the factory be es- tablished as near the source of supply as possible. For the corn should reach the factory as soon as possible after it is pulled, for corn like the unripe but fully developed peach or tomato, commences the ripening process as soon as it is pulled from the parent stock, and during this ripening process the milk or juice of the corn is converted into starch which makes the corn hard. The corn is also more susceptible to the attack of ferment germ, after it has been roughly handled and particul- arly, is this the case if it is piled in large heaps, as it would be when shipped in the freight car. After the corn reaches the factory, it should be husked as rapidly as possible, be this hand or machine power, and then passed to the trimmer, who will re- move all black spots, worm eaten grains etc., and the pass to the brush silker, if there is one, where the silk is removed, from the whole ear, then to the cutter then to the silker, from there to the mixer, where the syrup is added, then to the cooker and filler where it is filled into the cans, then through the capper to the process, and from the process to the cooling arrangement, into the warehouse. There are about three grades of corn packed we will desig- nate them by number 1, number 2 and number 3. NUMBER 1 CORN. After the corn has been husked, it "is passed through the cutter, set the knives so as to cut off about ^4 or ^4 of the grain, and adjust the scrapers soastoscrapeoffthe remainder, do not set the scrapers too close, so as to cut the cob, especially must care be taken if the corn is very young, and the cob soft, after the corn is cut pass it to the silker, then to the mixer, adding from 3 to 5 gallons of the following liquor, to 100 pounds (about 15 gallons) of the cut corn, the natural moisture of the corn will hav- to determine the amount of liquor added, after thoroughly mixing the corn and liquor, pass the corn to the cooker, filler, raise it to a temperature of from 180 to 190 degrees, do not get the temperature much above 190 degrees or there will be trou- 144 ble capping, and venting the can. Fill the cans full of corn, cap and process 60 to 65 minutes at 250 degrees at about 15 pounds pressure, after the process, cool the cans, as rapidly as possible, if dry steam is used (the writer prefers water, claiming he has a better circulation, and makes a better flavored goods) it is well, and a number of makes of retorts are so arranged to have perforated pipe in the under side of the cover to which a water hose may be attached, and semi-cool the corn, before raising the lid. If water bath is used, a water pipe passing into the side of the retort, will answer for cooling, the corn before rais- ing the cover. After the time of process has expired, blow off the steam, open water valve, and flood the corn until the tem- perature in the retort drops below 200 degrees, then open the retort, hoist out the cans, and pass them to a cooling tank. Re- ferring again to the time of process, we will say if the corn is comparatively solid, dry packed, we would strongly advocate 65 minutes at 250 degrees temperature. If the corn is moist pack, i. e. containing a good percentage of juice and syrup, and is coarsed grained, and does not contain a good proportion of scraped corn, 60 minutes will be safe process. SYRUP OR LIQUOR FOR CORN. There is no fixed standard, as to the quality of liquor used in corn. Some packers use but little sugar, and some in some grades use no sugar at all, the writer uses the following form ula : To 50 gallons of water add 6 pounds of dairy salt, and 20 pounds of sugar, bringing to a boil, so as to dissolve the salt and sugar, mix well and add, the required proportion to the corn. NUMBER 2 CORN. This should be sweet tender corn cut from the cob in whole grains clear of silk and cob. Add from 3 to 5 gallons of the above syrup to each 100 pounds of corn, mix well and process with the balance of the operation in the same way as for No. 1 corn. Process 60 to 65 minutes at 250 degrees. NUMBER 3 CORN. Thisgrade of corn is usually packed in the southern states, where corn grows much larger, and coarser than it does in the northern section of the country. Pack, medium tender corn, medium moist, whole grained free from silk and cob, with little 145 or no sugar in liquor. The process is the same as for the pre- vious grades. PEAS. The old method of packing peas, was to harvest the pods only, and at first the peas were hulled by hand, then came the pea pulling machine into which the pods only were introduced and this method is still used in some sections in a limited way. But the up to date method, and the one in general use, is the viner system. With this method of hulling the peas, the grow- er may plant his peas by drilling them into the ground in rows from 8 to 10 inches apart, and when the pods are filled with peas of the size and quality required by the packer, the grower goes into the field with a mowing machine, and mows his peas as he would grain, loads them into his wagon and delivers them to the factory or vining station, where the peas are thrashed out and the the vine stacked for stock feed. By this method, or in fact any method if the pack is of any volume, it is necessary to prolong the harvest season as long as possible, and to do this it is necessary that the various patches of peas, be planted at various dates, of intervals of from 6 to 8 days apart, it is also necessary that several varieties of peas, that come to maturity at various periods of the season, be grown. The one serious objection to the viner system is the fact that the peas may come so fast that the viner cannot take care of them, and the same difficulty may arise when the pod only system, of hulling is used, with this difference the peas in the pod, if carried over may be scattered on a floor in much less space than is possible when with the vine ,also the pea pods are less likely to heat (ferment) than the vines, therefore it is more necessary to keep cleaned up closer, when the viner system is used, than it would be the pod only system, in fact it is almost absolutely nec- essary that all peas be thrashed out of the vines on the day which they are delivered, to make first class goods. If the peas must be carried over, it is better to carry the hulled peas, and care must be taken to keep the peas dry, when the water or brine system of cleaning peas is used, all peas that have been passed through a cleaning machine must go into cans. The same holds good when the peas are brought in from the outside viner stations, the peas must be kept dry and should be handled 146 and 4 inches would be better, with an inch strip across the top in shallow boxes. The boxes should not be over 6 inches deep, of each end so as to allow circulation when the boxes are stack- ed up. There is no period, during the entire process of can- ning peas when there is more danger of the peas souring than during the period of threshing or hulling, if the work of the viner lags behind the delivering of the peas, and the vines are stacked in heaps or held on the grower's wagon an unreason- able time, as the sweating process soon sets up, caused by sever- al ferment germs, principally among which is lactic acid ferment '(see Professor Duckwell, canning and preserving volume 1) which gives the peas a sour flavor, such as we want in kraut, dill pickles etc., but not in canned peas, and when this is formed in the canned peas, it cannot be destroyed. This same lactic acid, however, while we must light against it in our peas, is ab- solutely necessity to preserve our vines, when they are stacked for stock feed, after the peas have been thrashed out. An- other period of danger of sour peas is after they have been blanched, the process of canning should be finished as rapidly as possible after the peas have been blanched, as the cooking or heating the peas receive, while blanching cracks the skin, more or less and leaves the peas, as the case with most cooked fruits and vegetables, most susceptable to attract of the ferment germ When peas are received at the viner shed, they should be put through the viner, promptly, from there to the cleaner, which takes out the leaves, broken pieces of pods, by a strong air blast, or in sections of the country where the packer has dandelion or Canadian thistle to contend with, the washer cleaner is the best machine to use. These machines may be used also to take out the dry hard peas if a 40 degree brine (Beaume's salometer) is used, as the density of brine will float hard peas. From the cleaner the peas go to the grader, which is a large iron cylinder divided up into several departments, each with the desired di- ameter of holes, in it, which will allow the desired size pea to pass through it. So far as the writer knows there is no exact standard size for peas, but probably the following sized holes are approximately correct. For number 1 Petis Pois 3-16 inch holes, for number 2 extra sifted 4-16 inch holes, number 3 sifted or extra Junes 5-16 inch, number 4 or early Junes 6-16, number 5 or Marrow fats and all sizes that may come out of the end of 147 the machine. After the peas have gone through the grader, the large sizes especially, number 4 and 5 should pass to the grading table where they are gone over by girls and all of the yellow peas, split peas and particles from pod and vine are pick- ed out of them. From the grading machine to the blanching machine, after they are blanched to the can filling machine, into the capper, then through the exhaust, then into the process kettle. After the process through the cooling vats into the warehouse — How easy on paper. CLOUDY LIQUOR. There are a number of causes for cloudy liquor. The two principal of which is sweating or heating. During this process there is formed by bacteria action (we would again call the readers attention to Professor Duckwalls Bacteriological work, which contains a very interesting chapter on the cause of cloudy liquor), a slimy or gummy substance, other than the natural gum of peas, and if the process has gone to far this slime can- not be removed by blanching, as the skin of the pea is softened and to cook long enough to remove this slime would cause the peas to break up and create a worse source of cloudy liquor than that caused by slime, and this over blanching is another cause of cloudy liquor (see blanching). Another cause is allowing the peas to stand too long after they have been blanched, espec- ially is this the case if sugar has been added to the liquor. The peas being at a high temperature and the addition of a weak solution of sugar, are just in the right condition for setting up the lactic acid ferment, and again if the cans are filled over full, wemayhavecloudyliquorasthepeasexpandduring the process, and ifthecanistoofullsomeofthe peas will be mashed and make cloudy liquor, another source of trouble is split peas, also rough handling while the cans are hot, and the peas tender from the heat. BLANCHING. The blanching of the peas is a very important part of the process of canning, for it removes a slime or gluey substance from the peas, also extracts a bitter flavor which must be re- moved. The old method of doing this, and one in use still where peas are only packed in a moderate way, was to have two 148 vats about 2 feet deep, 30 inches wide and 6 feet long, have a perforated steam coil in one of these vats, in the other have a intake pipe and an overflow about 4 inches below the top of the rank, the first or steam vat is used for blanching and the second or cold water vat is used for chilling the peas, with the process it is necessary to have a number of blanching baskets, with about y& inch mesh. If the pack of peas is of any considerable size, one should have a power blanche-r. There are several of these blanchers on the market, the Plummer being among the best of these. This machine is so arranged, the peas pass through 3 changes of water, the water enters at the discharge end and flows toward the receiving end. the temperature of the water in the first compartment should be kept at about 200 de- grees, that of the second compartment not quite so high, and unless one has some arrangement for cooling the peas after they leave the blancher, the water in the third compartmnt should be kept cool, these machines are so arranged that the time of the blanch can be regulated to suit the operator. It is not possible to give a hard and fast rule for blanching peas, the operator must be governed by conditions, but on general principals we would say blanch, small tender peas from three to five minutes. the coarse and firm stock from 5 to 8 minutes. The writer's rule to blanch the peas until they have a soft and spongy feeling but will not break up when rolled between the thumb and fing- ers. It was formally the practice to use alum in the chilling waters but this is not permitted by the pure food laws. LIQUOR FOR PEAS. Number 1 liquor for the No. 1 and 2 grades. Use 10 pounds of granulated sugar, 10 pounds of best dairy salt, and 10 gallons of water. Put the w.ater sugar and salt into a tank or kettle and bring it to a boil, to dissolve the sugar and salt, then add 30 gallon of cold water, making a 40 gallon batch. If it is desired to make imitation French peas (colored peas), dissolved 24 of an ounce of sulphite of copper in the above liquor. If the sulphite of copper is used, it must be so stated on the label, and in the writers opinion it should not be used, as it is a poison- ous mineral compound. Number 2 liquor is made in the same way as number 1 liquor only omit the sugar. 149 s PROCESS. It is the writer's practice to use a water bath, when proces- sing" peas, for two principal reasons, first because the cans come out of the water nice and clean and second the peas will not have so scorched a flavor as they will have cooked in dry steam. And he might add a third reason, it saves fuel. As we have said in our article on blanching we can not give a fixed rule for processing, as the condition of the peas will govern the time of process to some extent. If the peas are fresh and not overgrown and hard the following time is suf- ficient. If the peas are hard and have carried over night, it is well to add a few moments to the time of process, care must be taken not to add enough time to cook the peas to a mash. Number 1 — Petis Pois exhaust 3 minutes, process 28 min- utes, 240 degrees, 10 pounds pressure. Number 3 — Sifted exhaust 3 minutes, process 28 min- utes, 240 degrees, 10 pounds pressure. Number 2 — Extra sifted exhaust 3 minutes, process28min- utes, 240 degrees, 10 pounds pressure. 4 and 5 marrofats exhaust 4 minutes, process 40 minutes 240 degrees, 10 pounds pressure. This process is for number 2 cans, the only size the writer has ever packed. If the pack will not justify making 4 separate cooks, process number 1 and 2, 30 minutes and 3 and 4, 38 minutes. It will not be necessary to exhaust the peas if they are blanched in a power blancher as they will retain enough heat to cause the ends of the cans to draw when cold. STRING BEANS. String beans have become one of the standard canned food products, and if properly handled, the canned beans are fully 'as palatable as the fresh beans. String beans are usually pack- ed in about 5 grades, number 1 or extras, a very small tender stringless bean, which counts from 240 to 300 to the pound. Number 2 or extra standards, a medium small tender string- less bean, which counts from 200 to 250 to the pound, number 3 or standards which count for 150 to 200 to the pound, number 4 a large, clean tender bean, comparatively free of strings, and cut beans of such sizes as will not go in the above goods and cut into lengths of from 1% to iy 2 inches long. The fancy numb- 150 er 1 or extras are packed into number 1 or 2 cans. The other grades are usually packed into number 2 cans and some num-, ber 10 cans, and there is a limited pack of number 2J/2 and num- ber 3 size cans packed. String beans should be fresh and handled in crates and baskets, never in sacks as is the custom of some growers and packers, and should be worked up as rap- idly as possible after they arrive at the factory, for if the beans stand until they wilt, they become tough and woody and when snapped the string will not pull away from the bean. As soon as the beans are received at the factory they should go through the the grading machine. Some packers grade the beans after they are snapped, but the writer prefers to grade them first, and then pay for snapping according to grade of the bean, and again one does not have a lot of cans of various grades setting around, but can work up each grade as they come from the snappers and he can give out the small grades first, as they are the most tedious to snap, and it is best to get these goods worked up ear- ly in the day, while the labor is fresh. After the beans have been snapped they should go to the blancher. Blanch the num- ber 1 and number 2 sizes 3 minutes in boiling water, then chill and fill into the cans. There is a machine made by the Huntly company for filling beans into cans, but the writer prefers the sanitary can hand filler. Blanch number 3 and 4, 4 and 5 minutes, chill and till into cans, cover with a brine made with 10 pounds of salt to 40 gallons of water, or a 10 degree brine. Exhaust number 1 and 2, 3 minutes, process 18 minutes at 240 degrees, exhaust number 4 and 5, 3 minutes; process 22 minutes at 240 degrees. The yellow or wax beans are handled in the same way as the green beans or refugee except they are usually packed in 4 grades, number 1, number 2, number 3 and cuts. The writer considers the Huntly, line of bean machin- ery the most satisfactory. TOMATOES. Tomatoes are the least difficult of all vegetables to pack, and yet there are certain requirements that must be observed to get satisfactory results. The first of these, is to have a factory with the capacity to take care of the raw material promptly. The writer recognizes the fact that this is a mathematical prob- lem , which no one has ever been able to solve, for it is the rule 151 that as fast as we add to the capacity of our factory, we add to our acreage, so that few, if any, of us get and keep for any leng- th of time, that longed for capacity we should have to do our work economically, and save worry over spoilage. Our next very essential requirement is our scalding arrangement. It is very necessary that the tomatoes should be quickly scalded, also thoroughly scalded, a quick scald because it is necessary to heat the interior of the tomatoes as little as possible ; a thorough scald, for it is necessary to have the skin slip off the tomato with as little resistance as possible, and the difference between a poor and a good scald, is the difference between 12 to 14 cans to a bushel and 14 to 16 cans to a bushel of tomatoes. Now to get a quick scald, it is necessary that the temperature be kept up as near as pos- sible to 212 degrees, or at the boiling point of water, with the proper kind of scalding machine, this can be done better with dry steam than with water. First the tomatoes should go through a bath of cold water; this will wash off all dirt and chill the toma.toes so that when they strike the hot steam the expan- sion will be so great it will cause the skin to crack and pull, and loosen from the flesh of the tomato and the meat of the tomato, being cold, will not take up so much of the heat while passing through the steam, consequently will be firmer. Again after the tomatoes pass from the scalding machine, they should be plunged into cold water. An arrangement of this kind may be easily arranged, by making a large wood box with a capacity to suit the scalding machine. We found the following arrange- ment very satisfactory ; make a wood box 3 feet wide, 2 feet deep and 6 feet long. Have an inlet water pipe at one end; an overflow about 6 inches below the top of the other end, and a 2 inch plug opening at the bottom (see apple cooker tank). If desired, there may be arranged an endless chain carrier in it, so arranged as to carry the tomatoes over one end, and drop them in the peeling bucket. But the writer has always used a pickle dip net to dip the tomatoes out of the cooling box. Now we realize this means additional expense, floor space and labor, but wethink the end will justify the means, by a gain in output of from one to three cans to the bushel of tomatoes. After the tomatoes are skinned pass them to the filling machine, if they are packed in solder capped cans or to hand fillers if packed in san- 152 itary cans, as rapidly as possible. After filling, pass them through the exhaust box, then the capper, into the process vat. Process No. 2 cans 30 minutes, No. 3 cans 35 minutes in o. b. (open bath). No. 10 cans 1 hour; or No. 2 cans 15 minutes at 240 degrees c. b. (closed bath, or, in the retort) No. 3 cans 22 minutes 240 degrees, 10 pounds pressure. No. 10 cans 45 min- utes at 240 degrees 10 pound pressure. When processing in the retort, or C. B. it is optional with the manufacturer as to whether he uses the water bath, or dry steam. The writer al- ways uses the water bath, for two reasons; the cans come out of the process much brighter and cleaner looking, having been washed off while processing; it is also more economical than the use of steam. And again, with some goods that are cook- ed at a high temperature, they will have more of a scorched flavor when processed in dry steam, and the only argument in favor of dry steam is, that it has a better circulation than water. A theory which the writer challenges — we know that water is a good conductor of heat, also that it fills all vacant space in the retort, while steam may be deflected by a solid body, and when cans are piled in close tiers in the retort, it is very much of a question as to whether all of them will receive the same de- gree of heat when steam alone is used. The writer has made some experiments along this line by processing goods under the required time to properly sterlize them, and found the percent- age of swells considerable greater in the goods processed by steam than those processed in water. After taking the tomatoes from the process, they should be plunged into cold water, to reduce the temperature below the cooking point of 130 to 140 degrees, and particularly should this be done if the tomatoes are processed under pressure. (C. B.) LIMA BEANS. There are usually three grades of lima beans packed, small and medium green, and yellow, or soaked. Lima beans are hulled in the viner in the same way as peas, except it is nec- essary to pass them through the viner 3 or 4 times. After hulling, whether by viner process, or by hand, pass the beans through the cleaning machine in the same way as the peas, 153 then through the grader. After the beans have been graded, the two small sizes will go to the filler, and the large size on the sorting table to be hand picked, to remove all waste matter and defective beans. Blanch in boiling water 4 to 6 minutes, and soak them in fresh cold water 20 minutes so as to remove the bitter flavor. Fill into cans, filling them to within ^4 of an inch of the top. Do not get the cans too full, as the beans swell in the process. Fill with 10 degree brine, and exhaust No. 1 small in No. 1 cans 3 minutes, process 24 min- utes, at 240 degrees. Exhaust No. 1 small, in No. 2 cans, 3 minutes, process 32 minutes, at 240 degrees. Exhaust No. 1 small, in No. 3 cans, 5 minutes, process 40 minutes, at 240 degrees. Exhaust No. 2 medium, in No. 2 cans, 5 minutes, process 35 minutes, at 240 degrees. Exhaust No. 2 medium, in No. 3 cans, 5 minutes, process 45 minutes, at 240 degrees. Exhaust No. 2 medium, in No. 10 cans, 7 minutes process 55 minutes, at 240 degrees. Exhaust No. 3 large, in No. 3 cans, 5 minutes, process 50 minutes at 240 degrees. Exhaust No. 3 small, in No. 10 cans, 7 minutes, process 60 minutes, at 250 degrees. The large white and yellow beans are not properly soaks, but being an inferior grade to the green tender beans, they are usually classed with soaked beans. If there are many yellow .and hard beans in this grade, they should be blanched for 12 to 15 minutes, or until the beans feel spongy when rolled be- tween the thumb and fingers. Then soak in cold water 20 to 30 minutes. Fiir into the cans and fill with 10 degree brine, made with 10 pounds of salt to 40 gallons of water. Process as advised above. SOAKED LIMA BEANS. These goods are made out of dried beans. Use either small or medium stock. The writer has found the following method the most satisfactory way to soak these beans. Have some barrels or tanks, with one or two 1 inch holes in them on opposite sides near the bottom, so as to draw off the water. 154 Fill the barrels or tanks Yx full of beans; cover them with boil- ing water and let them stand from 3 to 4 hours — not longer than this, as ferment will set up. Then draw off the hot, or first water; cover the beans with cold water, and let them soak 12 to 15 hours. Then fill into cans, cover with brine, and ex- haust No. 2 cans 4 minutes, process 40 minutes at 240 de- grees; exhaust No. 3 cans 4 minutes, process 50 minutes at 24-0 degrees, and No. 10 cans 10 minutes, process 60 minutes at 250 degrees. It has been the practice in the past to use a thickner in these beans. Some manufacturers use corn-starch, others use wheat flour. The writer prefers the wheat flour, if a thickner is used at all as it has less of a scorched flavor after processing. To make this thickner, make the brine in the usu- al way, then add 5 pounds of flour or 4 pounds of corn-starch. Mix the flour in about 4 gallons of water or enough water to make a thin paste. Strain this paste through a 16 mesh wire sieve, and add it to the brine. Stir the brine frequently when filling the cans. It is the writer's understanding, when a thick- ener is used either in lima or red kidney beans, it must be .'O stated on the label. CORN AND TOMATOES. Use 1 pound of corn to 2 pounds of tomatoes. The small size tomatoes may be used for these goods, as it is best tnat the tomatoes be broken up some. Mix the corn and tomatoes thoroughly; cover with brine, 10 pounds of salt to 40 gallons of water. Exhaust No. 2 cans 3 minutes, process 30 minutes at 245 degrees, or 14j^ pounds steam pressure. Exhaust No. 3 cans 4 minutes, process 45 minutes at 245 degrees; exhaust No. 10 cans 6 minutes, process 60 minutes at 250 degrees. The question may arise here — why, if it requires 60 minutes to pro- cess corn in a No. 2 can is it possible to sterlize the corn that is in a No. 10 can with the tomatoes at the 250 degrees in 60 min- utes? For this reason: tomatoes, being of a much more fluid nature, are a much better conductor of heat, and as a conse- quence the heat penetrates to the center of the can quicker than it is possible to do where the can are filled with solid corn, which is a poor conductor of heat. 155 CORN, TOMATOES AND STRING BEANS. Use 1 pound of corn, 3 pounds of tomatoes, and one pound of cut string beans. Mix thoroughly. Fill into cans, and ex- hause. Process the same way as corn and tomatoes. Lima Beans may be substituted for string beans, or, both the lima and string may be used. This formula makes a very fine suc- cotash. TOMATOES AND OKRE. Use fresh, tender okre. Blanch the Okre in boiling water 8 to 10 minutes; cool in a brine made of 6 pounds of salt to 40 gallons of water, 10 minutes. Use 1 pound of okre to 3 pounds of tomatoes. After the okre is blanched, cut it about Y of an inch long. This may be done with the string bean cutter. Fill into cans, cover with brine, and exhaust No. 2 cans 4 minutes, process 30 minutes at 235 degrees, about 6 pounds pressure. Ex- haust No. 10 cans 6 minutes, process 55 minutes at 2 40 degrees, or 10 pounds pressure. SUCCOTASH WITH STRING OR LIMA BEANS. Use green, tender beans for making Succotash. Cut the beans in the bean cutter, or about 2 inch lengths. Use lJ/2 pounds of corn to one pound of beans. Mix thoroughly. Fill into cans, cover with brine. Exhaust No. 2 cans 4 minutes, process 40 minutes at 240 degrees. Exhaust No. 3 cans 5 min- utes, process 55 minutes at 240 degrees. OKRE. Use fresh, tender okre. If the okre is small it may be canned whole ; if large, cut into pieces about one inch long. Blanch the okre in boiling water before cutting, 8 to 10 min- utes. Chill in weak brine 10 minutes (see okre and tomatoes). Fill into cans, cover with brine, and exhaust No. 2 cans 3 min- utes, process 25 minutes at 230 degrees, about 5 pounds pres- sure. Exhaust No. 3 cans 5 minutes, process 35 minutes at about 240 degrees, or 10 pounds pressure; No. 10 cans exhaust 5 minutes process 45 minutes at 240 degrees. ASPARAGUS. If possible, asparagus should be packed on the same day it is cut, but if it is necessary to carry it over until the next day, 156 the asparagus must be covered with water. There are a num- ber of grades of asparagus; Peeled Mammoth White, Mam- moth White unpeeled, Mammoth Green, large white, large green, medium white, medium green, small white, white tip, green tip in square or round cans etc., so far as the writer knows, there is no standard established for the above sizes, ev- ery packer having his own idea as to what ought to be consti- tute a mammoth white, a large white, etc. When the aspara- gus reaches the factory it should be sorted into the required siz- es. It has been the writer's practice to use the following sizes : peeled mammoth white about 30 spears to the can, after they have been peeled; Mammoth white about 20 unpeeled spears to the can ; Large about 30 spears to the can : medium about 40 spears to the can, and the balance of the sizes to go into tips. After the asparagus has been sorted it should be cut to the pro- per length to fit the can, which is from J4 to y 2 inch shorter than the inside of the can. To do this, the writer makes a cutting box or mould, about 4 inches wide and 3 inches deep, the length of the spears for a No. 2 can, plus the length of a tip in No 1 can. Put an inch partition in this box or mould, so as one end may be used for cutting the spears, and the other end for cut- ting tips. The bottom of this mould should be about 2 inches longer on each end than the required length of the asparagus, or its sides. Kill this mould with asparagus, setting the heads close up to the partition ends, and cut the over-hanging butt end with a knife. To blanch the asparagus, have a number of wire baskets made with wire cloth, 8 inches deep, 12 inches wide, and 15 inches long. Also have a heavy tin cover made for the crate or basket, that will just slip down into it. When the asparagus has been cut to the proper length, put it in this basket, with the butt ends down. Have the asparagus in the baskets so it will not fall over, for if the spears are kept straight, the canner can fill the cans in much less time than it is possible to do if the spears are brought to them in any or every shape. Make a brine using 6 pounds of salt to 40 gallons of water. Sub- merge the asparagus in this boiling brine about 2-3 its length for about 4 minutes; then drop it down until the tip or top is covered, for about 2 minutes. Then plunge into fresh cold water from 5 to 6 minutes. Fill the asparagus into cans, and cover with a brine of 8 pounds of salt to 40 gallons of water. 157 Exhaust the spear in No. 2 cans 3 minutes, process 55 minutes, O. B. at 212 degrees. Blanch the tip 3 minutes, exhaust 3 minutes and process O. B. 45 minutes at 212 degrees, allowing about 10 minutes to bring up to boiling point. If the aspara- gus is process in C. B. (under pressure), process the spear 45 minutes at 220 degrees, and process the tips 35 minutes at 220 degrees, about 2 pounds pressure. If the asparagus is process- ed in closed bath, it must be cooled as rapidly as possible after it is taken out of the retort, or it will be dark and have a scorch- ed •flavor. TOMATOES AND PEELED CHILI PEPPERS. This is a class of goods that is used in the southwest very extensively. Use 1 pound of either green or red peeled chili peppers, 6 pounds of tomatoes. Eill into cans, cover with brine, and exhaust No. 1 cans 3 minutes, process 25 minutes at 240 degrees, 10 pounds pressure ; exhaust No. 2 cans 3 minutes process 40 minutes at 240 degrees 10 pounds pressure; exhaust No. 3 cans 5 minutes and process 40 minutes at 240 degrees ; ex- haust No. 10 cans 7 minutes, process 60 minutes at 240 degrees (see canned peppers for process of peeling peppers). Allow about 10 minutes to bring up to required pressure. CARROTS. There are usually 3 sizes of carrots used for canning; small whole carrots, about 1 inch to 1% inch in diameter; split car- rots from about 1% inches to 1^4 inches in diameter; and soup carrots, carrots cut into chunks, from about J^ to J4 °f an inch thick. After removing all dirt and small roots, blanch the car- rots 10 minutes. Fill into cans; cover with brine, 10 pounds of salt to 40 gallons of water. Cap, and exhaust number 2 cans 3 minutes, process 32 minutes at 240 degrees, exhaust number 3 cans 3 minutes, process 40 minutes at 240 degrees. TURNIPS. Use medium size sweet, white turnips. Peel and cut the turnip in quarters, blanch 10 minutes. Fill into cans; cover with brine and exhaust No. 3 cans 3 minutes, process 35 minutes at 230 degrees ; exhaust No. 10 cans 4 minutes, and process 50 minutes at 230 degrees, 6 pounds pressure. 158 MIXED VEGETABLES FOR SOUP. These goods are mixed according to the idea of the various packers, but the following will be about the usual combination. Carrots 8 pounds, Cabbage 4 pounds, Celery leaves 1 pound, or small celery stock; 2 pounds. Turnips 3 pounds, Lima beans 3 pounds, Okre 2 pounds, Chopped Onions y 2 pound, Parsley 2 pounds. Cut the carrots, turnips, cabbage, etc., into cubes about y 2 inch square. Chop the celery tips and parsley fine. Soak the lima beans, if dry beans are used, over night, and cook them in boiling water y 2 hour. Thoroughly mix all of the above ; put it in a blanching basket and blanch 10 minutes. Fill into cans ; cover with brine. Exhaust No. 2 cans 3 minutes, process 30 minutes at 240 degrees; exhaust No. 3 cans 3 min- utes, process 40 minutes at 240 degrees; exhaust No. 10 cans 5 minutes, process 60 minutes at 240 degrees. NO. 2 SOUP MIXTURE. Use 10 pounds of Carrots, 3 pounds of Lima beans, 2 pounds of Celery, 4 pounds of Okre, 2 pounds of Parsley, 4 pounds of Italian paste, (small letters and figures in soup), 3 pounds of Pearl Barley, y 2 ounce dry Thyme rubbed to a coarse powder. Prepare these goods in the same way as the above batch ; fill into cans, and cover with brine made with 10 pounds of salt to 40 gallons of water. Exhaust No. 1 cans 3 minutes, process 25 minutes at 240 degrees; exhaust No. 2 cans 3 min- utes process 30 minutes at 240 degrees; No. 3 cans 3 minutes, process 40 minutes at 240 degrees; exhaust No. 10 cans 5 min- utes, process 55 minutes at 240 degrees. It will be observed that in a great many formulae of this character the quantity or size of the batch is ridiculously small for a canning factory, but the writer has found, and he thinks the reader will bear him out in saying, it is much more convenient to figure from a small batch to a large one than vice-versa. LYE HOMINY. To make nice white hominy, we should have white hard flinty corn. There are a number of equipment for making lye hominy, but the writer has found the following equipment ans- wered his purpose best. Have a round tank about 4 feet in 159 diameter, 4 feet high, equipped in the same way as the apple juice cooking tank, except it must have a good stout mixer in it. To make the mixer the writer uses a good piece of 4 by 4 hard- wood lumber, with about three cross-arms bolted to it, also a U shaped iron shoe that will fit down over the end of this 4 by 4 shaft, and bolt on to it, a piece of 15-16 steel shaft welded onto this iron shoe, the steel shaft to come up through the cover of the tank, onto which attach a 6 inch beveled cog. Have anoth- er steel shaft that works at right angles to the first one, long enough to extend out past the side of the tank working in two journal boxes, one end of which is the opposite beveled cog, and on the other end a wood or iron pulley. This we will call the lye tank. Have another tank rigged in the same way ; we will call this the cooking tank. This tank should be of considerable more capacity than the lye tank, so as to have plenty of water to wash out the lye while the corn is cooking. Put 400 pounds of clean corn into the tank ; cover the corn with water at least 6 inches above the top of the corn. Turn on the steam and have the water boiling before attempting to start the agitator. As the corn packs very close, and it is almost impossible to get the agitator started before the corn is agitated by the steam. Add to the corn, after the agitator is started, 16 to 18 pounds of lye ; the more lye the shorter the cook required to take the hull off the corn, and the shorter the cook the less lye the corn will absorb. Care must be taken when adding the lye to the hot corn, for when the lye comes in contact with the hot water it will splash and foam badly. The writer makes a liquid of the lye, by adding cold water, and adds it to the corn, a small quan- tity at a time. As soon as the hull is dissolved on the corn, it must be passed to the hulling machine as rapidly as possible, for if there is any delay in removing the surplus lye the corn will get soft. The writer makes a hulling machine out of his toma- to pulping machine, by attaching an inch perforated pipe in the top of the cover of the pulp machine, to which is attached an inch hose. Use an 8 mesh wire sieve; start the water in the pulping machine, draw off the corn from the lye tank, pass it through the pulper, and from the pulping machine into the cooking tank. Fill the cooking tank with fresh water to with- in a few inches of the top. Start the agitator; turn on the steam, and cook the corn until the corn is soft enough to mash 160 between the teeth, or about an hour to an hour and a half. Fill the cans about y 2 full of this corn ; cover with either brine or water. Exhaust No. 3 cans 4 minutes and process 45 minutes at 240 degrees. Lye hominy should be packed in enamel lin- ed cans, as there is an acid in the corn that acts on the tin in the cans, and will cause the hominy to turn dark, especially is this the case if the corn is comparatively dry packed. BEETS. There are usually four sizes of beets packed: No. 1 small, No. 2 medium, No. 3 large, and cut beets. The small size should not be more than \y 2 inches in diameter; No. 2 size 1-J4 to 2 inches; No. 3 sizes 2 to 2 l / 2 inches, and the cut beets any size above these first three, that will go into a can. Put the beets into slatter wood crates that will hold about a half bushel. Put the crate containing the beets into a steam box, similar to apple cooking tank, and steam them until the peel will come oft, about 20 minutes for the small sizes and 25 minutes for the large sizes. Fill them into cans and cover them with a light brine, 6 pounds of salt to 40 gallons of water, or with fresh water only. Exhaust No. 3 cans 5 minutes, process 45 min- utes at 240 degrees, exhaust No. 10 cans 6 minutes, process 55 minutes at 240 degrees. Some packers peel their beets by blanching in water, but it is the writer's experience this met- hod causes more loss of color, than a dry steam blanch. The retort may be used to blanch or steam the beets if dry steam is used. Put on the cover, but do not fasten it down; keep the cover slightly raised, so as to permit of the escape of steam or do not get the pressure above 2 pounds. Cut Beets — After peeling the beets, cut them the round way in slices about y 2 inch thick. Fill them into cans, and ex- haust and process the same as the above sizes. Beets, owing to a chemical action which seems to take place after they are canned, lose their color, and this apparently is excessive in plain tin cans, consequently beets should be packed in enamel lined cans. SWEET POTATOES. The yellow skinned sweet potatoes make the nicest ap- pearing goods. Select small sweet potatoes from an inch to an inch and a half in diameter. Put the sweet potatoes in a steam 161 box and steam them in the same way as the beets. Steam the sweet potatoes about 20 to 25 minutes, or until the peel will slip off them. Pack into cans, add about an ounce of water (no more) cap, and exhaust No. 3 cans 5 minutes, process 60 minutes at 250 degrees. Exhaust No. 10 cans 8 minutes, pro- cess 90 minutes at 250 degrees. If the sanitary can is used (and it is preferable to the cap can for all goods of this na- ture) the sweet potatoes will absorb enough water while pass- ing through the steam or exhaust box to give them the requir- ed moisture while processing, and there will be no need of add- ing any water. Lye Process. The sweet potatoes may be lye peeled, and if the plant is large enough to justify the equipment, this is the most econo- mic way of doing the work. Probably the best machine for this work is the Dunkley Peach Peeler. In preparing the lye solution use 10 pounds of potash lye to 50 gallons of water. Keep the lye solution at the boiling point, and let the sweet potato remain in the solution from 4 to 5 minutes, then pass through the machine, fill into cans, and process. A can of sweet potatoes should be solid packed. RHUBARB. Rhubarb, owing to the large amount of acid it contains, should be packed inside enamel cans, and for goods like peach- es, apples, plums and rhubarb, the writer prefers the sanitary can, in fact he favors the sanitary can for all goods with the ex- ception of corn, peas and liquid goods, such as soup, catsup, and possibly standard tomatoes. Cut the rhubarb in chunks about an inch long. The writer uses a cutting box such as is made for cutting stock feed, which may be purchased at any agriculture implement house, or a string bean cutter will an- swer this purpose. If the feed cutter is used', it will leave the rhubarb stringy and the chunks or cubes will hang together, but this will do no harm, as the strings get soft in the process, and the cubes will all be separated when the can is cut. Blanch the rhubarb 2 minutes; chill and fill the can full. Cover the rhubarb with cold water, and exhaust No. 3 cans and 3 min- utes and process 25 minutes at 212 degrees. Exhaust No. 10 cans 8 minutes, process 35 minutes at 212 degrees. 162 Note — The Pure Food Department at Washington, D. C. have been making a very thorough investigation, of the action of acids, of various fruits and vegetables, on tin (salts of tin), and unquestionably there will be some legislation along this line in the near future. And the writer predicts it is going to be necessary to change our method of handling some of these goods. With such fruits as cherries or red raspberries we can use the enameled can, and overcome the trouble, but for such goods as rhubarb, gooseberries, etc., the enameled can to date will not answer. It is going to be necessary to neutra- lize the action of their acids in some way, and the writer knows of nothing better than sugar, or packing these goods in syrup. For rhubarb and gooseberries we would use a 30 degree syrup ; While this will add to the cost of these goods, still it is neces- sary to add the sugar to these products before they are fit for food, so why not at the factory? PUMPKIN. There are two grades of pumpkin packed, one where the pumpkin is peeled, and the other impeded. There are ma- chines for peeling pumpkin on the market, but as the writer has never used one of them he knows little or nothing about the work they do. If the pumpkin is hand peeled, cut it up in- to chunks about 2 inches wide and half the diameter of the pumpkin. After the pumpkin is peeled, put it in a steam box — the apple cooking tank will do. Steam it until it is soft, then run it through the pulping machine, using about 16 mesh wire cloth. Fill cans full of the pulp, and exhaust No. 3 cans 4 minutes, process 45 minutes at 245 degrees. Exhaust No 10 cans 8 minutes, process 60 minutes at 250 degrees. If the pumpkin is canned without peeling, cut into chunks 6 to 8 inch- es square ; fill the process crates, drop them down in a retort. Close the retort, raise the pressure to 10 pounds on the steam guage for 15 minutes. Blow off the steam, take out the pumpkin, and proceed the same as above. SAUER KRAUT. After the sauer kraut has thoroughly cured it is ready for canning, but as canned kraut is usually consumed in summer after the bulk kraut season is over, it is the practice of 163 most canners to wait until spring, and can up their surplus. Put the kraut in a vat and cover it with boiling water. The reason for doing this is to loosen up all the solid flakes in the kraut; the hot water makes the kraut light and stringy. Fork the kraut out of the vat onto a table ; let it drain a few minutes, then fill the cans comparatively solid with kraut, within an inch of the top. Cover with fresh, cold water, or a light salt brine. A can filled in this way will cut full of kraut after the process. Exhaust No. 3 cans 3 minutes, process 45 minutes O. B. 212 degrees. Exhaust No. 10 cans 8 minutes, process 60 minutes O. B. 212 degrees. Do not process kraut under a pressure above 3 pounds, 222 degrees, as it will have a strong, burned cabbage flavor. The open bath is best for kraut. KRAUT WITH PORK OR VIENNA (WEINERWURST) SAUSAGE. If pork is used, use salt side. Cook the pork one hour in fresh water, then cut it in slices about ^4 inch thick and about 1^4 inches square, or about one ounce to a can. Put one of these pieces in each can. Cook the Vienna sausage in the same way, putting 2 or 3 small sausages in a can. Process same as above. SPINACH. When canning spinach the most important part of our work is to remove all grit and earth, and this is very impor- tant. There are several machines on the market, which, it is claimed, will do this work, but as the writer has had no ex- perience with any of them, he is not in the position to state what kind of work they will do. His method is to have a wooden vat, 4 feet wide, 6 feet long, and less than 3 feet deep, so that the grit and earth will settle to the bottom, and will not be stirred up again and mixed with the spinach, when an- other batch is put in the vat. Fill the vat half full with fresh, cold water; dump in the spinach, and use a four-tined pitch- fork. Work the spinach by raising it on the fork and turning it over until it is clean of all grit. Our next step is to blanch the spinach. This may be done in a large copper kettle, or a steam box. Fill the kettle or steam box about 1-3 full of wat- er. Bring the water to a boil; add the spinach, and cook it 164 from 5 to 8 minutes, or until it is thoroughly wilted, and it is necessary that the spinach is well wilter, otherwise the can will cut slack filled. After the spinach is wilted, plunge it into cold water, and cool it off so the canners can handle it. The writer usually does this with a blanching basket, similar to a pea blanching basket. Fill the can solid within y 2 inch of the top, pressing all the water out of the spinach. Then cover with brine made with 12 pounds of salt to 40 gallons of water. Exhaust No. 3 cans 5 minutes, process 45 minutes at 245 de- grees about 12 pound pressure. Exhaust No. 10 cans 8 min- utes, process 60 minutes at 245 degrees. Eet me recapitulate. The two important parts of our work are to remove all grit, and wilt the spinach so as to get a full can. Spinach shrinks greatlv in the process, and unless the can is filled well with wilted spinach and packed solid, our cans will cut slack-filled. All other salads such as kale, turnip tops, mustard tops, etc., are packed in the same way as spinach. CAULIFLOWER. Use well flowered heads. Cut away the large stock. Blanch the cauliflower in boiling water 3 minutes; do not blanch it long enough for it to get soft, then plunge it into a cold brine made with 12 pounds of salt to 40 gallons of water. And here let me say, the cauliflower will be much finer and white and have a better flavor, if it is possible to delay the work of canning and allow it to remain over night in the brine, but if this is done a weak brine must be used, about 6 pounds of salt to 40 gallons of water. If the cauliflower only remains in the cooling bath 15 to 20 minutes, make a brine with 12 pounds of salt to 40 gallons of water. Fill the can full of cau- liflower; cover with brine. Exhaust No. 3 cans 3 minutes, and process 45 minutes O. B. (about 212 degrees). Exhaust No. 10 cans 5 minutes, process 55 minutes O. B. REGULATING EXHAUST BOX. The writer wants to repeat here, the object of exhausting cans is to form vacuum enough in the cans to cause the ends to draw or spring back after they are cold, and it requires much less heat to accomplish this than is generally supposed. With few exceptions, which would include such goods as are 165 solid packed with little moisture, such as sweet potatoes, spin- ach, apple butter, jams, etc., it is the writer's practice to heat the cans to a temperature at which they may be handled com- fortably with the bare hands. Therefore if an exhaust box is used, it is not necessary to change the speed to meet the var- ious times given in the formulae. This may be done advant- ageously by controlling the steam. In nearly every case, the time of exhaust given in the formulae is considerable longer than the writer uses in practice, but realizing some packers are not convinced that it is not necessary to use a strong exhaust, it has been our object to give such time as will be a comprom- ise between the long and short exhaust. If, however, the time of exhaust is materially shortened from that given in the formulae, this time should be added to the time of process. Particularly is this the case if the goods are processed in open bath. CABBAGE. Use small solid heads of the early garden varieties. Cut the heads into quarters the length way of the core. Cut out part of the core. Blanch the cabbage 8 minutes in boiling water; plunge into cold water 10 minutes. Fill into cans, add- ing a small slice of salt side meat or corned beef. Cover with 10 degree brine, exhaust No. 3 cans 3 minutes, process 45 minutes at 240 degrees. Exhaust No. 10 cans 5 minutes, pro- cess 55 minutes at 240 degrees. If corned beef is used in the cabbage, it must first be cooked not less than 3 hours, before it is sliced and used in the cans. CANNED CHILI PEPPERS. Both the green and red Chili peppers are used for canning, but the demand is principally for the green peppers. There are two methods of peeling the peppers; one the Mexican met- hod, by baking the peppers until the skin will separate from the meat of the pepper; the other by the lye method. The lye method does the work more economically, and makes a much better appearing article, and it is the writer's opinion, of fully as good flavor. The equipment for scalding the peppers in the lye is the same as for blanching apples, (see canned apples). Make a lye solution of 2 ounces of potash lye to a gallon of 166 water. The lye solution must be kept at a boiling tempera- ture. Drop the peppers in the hot lye solution for 6 minutes. Then plunge them into cold water. After the peppers are thoroughly rinsed, pass them to the peeling table. When the peppers are peeled, fill them into cans, pack solid, as the pep- pers shrink in process. Cover with a brine made of 16 pounds of salt to 40 gallons of water. Exhaust No. 1 cans 3 minutes, process 30 minutes at 240 degrees about 12 pounds pressure. Exhaust No. 2 cans 3 minutes, process 40 minutes at 245 de- grees. Exhaust No. 3 cans 5 minutes, process 50 minutes at 245 degrees. Exhaust No. 10 cans 6 minutes, process 70 min- utes at 245 degrees. It is necessary to give the No. 10 cans a good exhaust on account of the long cook at high pressure, which may cause the cans to buckle. TAMALES. There are two grades of tamales manufactured, chicken tamales and beef tamales. There are two methods of prepar- ingeach.onewithcornmeaimadefromlye hominy; the other the common corn meal such as is used for bread making. The genuine Mexican tamales are made with the meal made from lye hominy. Prepare the corn in the same was as for hominy except it should be cooked until comparatively soft, in the second cooking tank (see lye hominy). Use 10 gallons of this corn, 40 pounds of lean beef, 8 pounds of chili peppers. The peppers should be peeled and free from seed (see canned peppers), 4 gallons of tomatoes, 1 pound of onions, 2 ounces of garlic, 8 pounds of salt, 3 pounds of wheat flour. Grind the corn into a pulp or meal. The writer's method of doing this is to pass it through an Enterprise chopper, using the small hole plate, and passing the corn through the chopper two or three times. Next chop the peppers, onions and garlic, by passing through the chopper, using the same fine hole plate. Also pass the beef, after it has been thoroughly cooked and cooled, and tomatoes through the chopper, using the medium size hole plate. Make a mixture of the beef, tomatoes, pepper, on- ions, garlic, wheat flour and 1}4 pounds of salt, with 20 pounds of the corn meal and sufficient beef broth to make a medium thin paste. Cook the mixture 30 minutes. Use enough of the remaining beef broth to make a thin paste of the remaining 167 meal, adding 6 pounds of salt. Cook the mush or paste 40 minutes. There are two methods of canning the tamales, one in Yz pound cans, without the corn husk; and the other by rolling the tamales in corn husks and packing them in No. 1 and 2 cans. If the first method is used, line the inside of the can with the corn mush, fill the center with the beef mixture (if the sanitary can is used, it will be found a much more con- venient container for these goods). Exhaust 3 minutes, pro- cess 45 minutes at 245 degrees. It the tamales are packed in husks, use No. 1 and No. 2 sanitary cans. Have some good corn husks, about 3 inches wide and 6 inches long. Soak these husks in warm water until they are soft and pliable. Spread a thin layer of the cooked mush on the husks about yi inch thick ; add a large tablespoonful of the beef mixture. Roll the husk together, fold the ends and pack into the cans, put- ting 5 tamales in the No. 1 cans, and 12 tamales in the No. 2 cans. Add a tablespoon of water to each can so as to give the tamales some moisture, but do not cover them with water, as the tamales should absorb all the water that is put in the can, and if the quantity of water added is too great the tamales will be soft. Exhaust No. 1 cans 3 to 4 minutes, process 60 minutes at 250 degrees. Exhaust No. 2 cans 3 to 4 minutes, and process the same time as the No. 1, 60 minutes at 250 degrees. If the size of the tamales is the same, about ^ to 1 inch in diameter, there need be no difference in the time of the process. If corn meal is used as a substitute for the hominy meal, use about 25 pounds of the corn meal. Make the mush with the beef broth adding water if there is not sufficient of the beef broth. Cook the corn meal mush 2 hours, and process with the remain- der of the process in the same way as for the hominy meal. Chicken tamales are prepared in the same way as the beef tamales, except substitute 25 pounds of boneless chicken, or a mixture of 15 pounds of chicken and 25 pounds of veal for the beef. SAUCE FOR PORK AND BEANS. Use 100 gallons of tomato pulp, 2 pounds of onions, 4 ounces of garlic, 4 ounces of broken cinnamon, 4 ounces of whole cloves, 4 ounces of allspice, 4 ounces of mace, 25 pounds of salt. Put all of the above in a kettle and cook to a density 168 of catsup. Fill into 5 gallon cans, or some kind of hermetically sealed jug, the writer uses jugs. Process 5 gallon cans 45 minu- tes at 212 degrees. If the cans are filled and capped while the catsup is hot, they will require no exhaust. When prepar- ing the sauce for the beans, use 20 gallons of this catsup, 40 gallons of water, 50 pounds of C. sugar and 2 ounces of ground white pepper. Mix thoroughly, and use with the beans cold. If 5 gallon jugs are used for containers, and the writer has used them and finds them very satisfactory, when the following methods are closely followed. When cooking the catsup, tie all of the spice up in a sack; this will obviate passing the catsup through a seive machine. After the catsup has finished cook- ing, keep the temperature above 200 degrees, and fill the jugs full to overflowing. Use a wood plug about 2 inches long that will fit into the mouth of the jug. Use the plug to force out enough of the catsup to permit of the driving of the cork. Cork the jugs as rapidly as thev are filled, and seal (see catsup). PORK AND BEANS. There are two methods for preparing pork and beans. The first method is to parboil or semi-cook them in a jacket copper kettle until they are soft, and the second method is to steam them in a retort or closed processing vat until they are soft. If the first method is used, the beans may be soaked over night, or used without soaking. The only advantage in soaking the beans when this method is employed is the gain of 15 to 20 minutes in the cook. Put 200 to 300 pounds of beans in a kettle, cover with water, using plenty of water all the time, otherwise the beans will cook up and become mushy. Cook the beans until they are all plumped out and mealy when crushed between the teeth. Then drain off the water; fill the beans into cans, add about an ounce of side meat to the No. 3 can, fill with sause, cap, and exhaust No. 1 cans 3 minutes, process 55 minutes at 240 degrees; exhaust No. 2 cans 3 minutes, process 55 minutes at 245 degrees. This process is the most economical and the most satisfactory for the lower grade of beans where a light tomato sauce is used, where a heavy sause is used, the high temperature at which the beans are processed gives them a scorched or burned flavor. 169 SAUCE FOR PORK AND BEANS. Use 10 gallons of catsup, 30 gallons of water, 25 pounds of C sugar or 4 gallons of New Orleans molasses or plantation molasses, or part of both. 1 ounce of white pepper. It is not necessary to reheat the sauce, just add the water and etc. to the catsup, and cover the beans in the can with the cold sauce. Thesecond method for preparing pork and beans — and the one that is best to use when preparing cans made with heavy- sauce, as the temperature when processing may be reduced from 240 degrees to 222 degrees, a temperature at which there is no danger of scorching the catsup in the sauce, and the method is satisfactory for all goods, except that it requires more time, hence it adds to the cost. Soak the beans over night, then fill them into the can cages or crates. (It will be necessary to line the cages with some 8 or 10 mesh wirecloth). Drop the cage into the retort or cooker, fasten down the cover turn on the steam, and bring the temperature up to 240 degrees (allow about 10 minutes to come up). Bake the beans for 25 minutes at the temperature, 240 degrees, then fill into cans, and cover with the sauce. Cap, and exhaust No. 1 cans 3 minutes, process 40 minutes at 222 degrees. Exhaust No. 2 cans 3 minutes, process 45 minutes at 222 degrees. Exhaust No. 3 cans 4 minutes, process 60 minutes at 222 degrees. SAUCE FOR FANCY GRADES OF PORK AND BEANS. Use 20 gallons of catsup, 20 gallons of water, 40 pounds of C. sugar, 1 ounce white pepper. Add the catsup, and water. Mix well, and cover the beans with the sauce while they are hot. Let them stand one or two hours before filtering into cans. This sauce being heavy, if the cans are rilled with beans and then the sauce added, the beans will not be uniform, as the sauce will not pass down in the beans as rapidly as the thin sauce. Process the cans the same way as given above. A very cheap grade of pork and beans is made by using a sauce made with 50 gallons thin tomato pulp, 12 pounds of salt, 20 pounds C. sugar, or 4 gallons of New Orleans molasses. Add */2 ounce salt side pork to a No. 1 or No. 2 can, and V\ ounce to a No. 3 can . 170 KIDNEY BEANS. Soak the beans over night, then blanch them in boiling; water 20 minutes. This may be done with a blanching arrange- ment such as recommended for blanching apples, or with a pea blanching basket. Fill into the cans. Fill the cans 2-3 full of beans; cover with a brine made with 40 gallons of water, 12 pounds of salt, and 5 pounds of granulated sugar. Exhaust No. 2 cans three minutes, process 50 minutes at 250 degrees. Exhaust No. 3 cans 3 minutes, process 60 minutes at 250 degrees. CHILI PEPPER SAUCE FOR MEXICAN BEANS. Use 20 gallons of tomatoes (not tomato pulp). Chop the tomatoes up fine. The best wav to do this is to pass them through an Enterprise chopper. 50 pounds of fresh or salted peppers, or 20 pounds of dry chili peppers, 20 pounds of onions. 1 pound of garlic, 15 pounds of salt. Chop the onions and garlic fine. Put the above in a kettle, and add 25 gallons of water, and cook about 10 minutes at a good boil. MEXICAN BEANS WITH CHILI PEPPER SAUCE. The genuine Mexican bean, raised in Colorado or Texas, is the best for these goods, but the red kidney beans will answer. Prepare the beans in the same way as the white beans. After the beans have been cooked in the kettle, fill a tub or half barrel half full of the sauce, then fill it with beans. Mix well, and fill into cans, process in the same way as white beans. CHILI CON CARNE. This, like all Spanish or Mexican food products of like character, must be peppery hot. Use 20 pounds of lean beef, 1 pound of of onions, 2 ounces of garlic, 10 gallons of tomatoes, 5 pounds of Mexican, or red kidney beans, 6 ounces of chili pepper powder, or 6 pounds of Chili peppers, 6 gallons of beef broth and 3 pounds of wheat flour. Cook the beef until it is well done. Cook the beans in about 2 gallons of water until they are soft, and pass them through a 16 mesh wire seive. Chop the meat, onions, garlic, and chili peppers, (if the chili peppers are substituted for the chili powder, and there are 171 a great many people, particularly Americans, who dislike the flavor of the chili powder) fine, by passing them through an Enterprise chopper. Add all of the above, season w'th about 10 ounces of salt. Put the mixture in a kettle and bring to a boil. Add the flour made into a thick paste. Let the Chili Con Carne cook 20 minutes, then fill into cans. Process No. 1 cans 40 minutes at 240 degrees, and process No. 2 cans 50 minutes at 240 degrees. CONCENTRATED SOUPS. EQUIPMENT There is a growing market for concentrated soups, and if they are prepared properly, owing to their great convenience in getting up a quick and appetizing meal, they appeal to the housekeeper. Good soups cannot be prepared without good materials, and owing to the albumen in cooked meats, which is a most excellent medium for the action of bacteria, some of which are very dangerous, if taken into the human system, great care must be exercised in keeping all of the equipment in a thoroughly sanitary condition. It is the prac- tice of some manufacturers to use wooden vats with a steam coil in them for cooking their meat when making soup stock &c, which is a very poor equipment, and sooner or later will cause trouble. The best equipment is enamel lined tanks and tools, and round tanks are preferred as there are no corners to hold the grease. Plain iron tanks or copper jacket kettles may be used for cooking the meat for making soup stock, but the writer objects to the iron on account of their roughness making it hard to keep clean, and to a copper kettle owing to the long cook (8 to 10 hours) required to properly cook the meat for soup stock. The most convenient method of cleaning tanks, etc., in which meat and soup has been pre- pared, is to use a solution of lye, about an ounce to 5 gallons of boiling water. The equipment required is a suitable cooking arrangement for cooking the meat. The writer uses an enamel tank of about 400 gallons capacity. Tanks of this size may be purchased of the canning factory supply houses ; also several tanks of smaller capacity. The large cooking tanks must have a closed coil either iron or copper — the writer prefers iron — also an iron cover for the tank, or better two half covers so they 172 may be handled conveniently. These should have a draw-off, valve in the bottom, also one about 4 inches above the bottom so as to draw off the clear liquor when making boullion or broth. SOUP STOCK When preparing soups, the first matter to be considered is the soup stock. Use the bony parts of the beef, such as the head, shin, neck and fore-quarters. Trim off all of the fat, then strip the bones of the meat. Crush or crack the bones so as to expose the marrow in them. Tie the crushed bones in a sack so as to prevent the mixing of the small particles of the bones with the broth. Use 1000 pounds of beef. Put the bones and the beef in the cooking vat. add 200 gallons of water or enough water to cover the meat. Turn on the steam, and cover the vat with a tight cover, and cook very slowly about 8 to 10 hours. At no time should the soup stock come to a boil, just a very simmer; 210 to 212 degress is all that is required. Skim off the fat as it arises from time to time. If salt is added to the soup stock, and it is best not to add the salt unless the soup stock is to be kept several days, it should be added after the meat is removed from the stock. Unless the meat is to be used for mince meat or some such purpose, put the meat in a press and press out all of the juice possible. Add this to the broth in the kettle. The above batch should make 200 gallons of soup stock. It is the practice of some packers to use extract of beef to reinforce the broth. This will make a stronger soup, which may be diluted more when served, but the soup will not have as fine a flavor. Add about 1 pound of extract to 50 gallons of soup stock, if the extract is used. VEGETABLE SQUP. Use 50 gallons of the above soup stock, 10 pounds of car- rots, four pounds of turnips, 3 pounds of celery, use both stock and leaves, 2 pounds of onions, 2 pounds of dry lima beans, 6 pounds of potatoes, 1 pound of red chili peppers, 4 pounds of pearl barley, 5 pounds of rice. 3 pounds of Italian paste, 2 pounds of salt (if there has been no salt added to the broth j, 1 ounce of garlic and J4 ounce of powdered thvme. Cut all of the vegetables in to small cubes, about l /\ inch square, chop 173 the garlic and red peppers fine. Blanch the vegetables IS minutes and chill in cold water. Soak the lina beans and rice over night, and cook the pearl barley from 2 to 3 hours. Prepare the soup stock, or broth, by adding 5 pounds of wheat flour. Mix the flour to a thin, smooth paste, and add it to the soup stock. Mix the vegetables and fill into cans. Fill the cans Y full ; cover with the soup stock, and cap. Exhaust No. 1 cans 3 minutes, process 35 minutes at 240 degrees. Soups made by this process are to be diluted about one to one i. e., add one can of boiling water to each can of soup before serving. A soup that may be reduced 1 and 2, i. e., 2 cans of boiling water to 1 of soup, may be made by adding 1 pound of beef extract to the soup stock, but a flavor will not be so palatable as that made from the soup stock alone. The Italian paste (small figures or letters made of macaroni dough") should be cooked in boiling water 10 to 12 minutes, otherwise they will get soft if they remain in the cold soup stock in the cans any length of time before they are processed. Exhaust No. 1 cans 3 minutes, process 45 minutes at 250 degrees. BEEF BOULLION OR BROTH. To prepare the boullion proceed in the same manner as for pre paring soup stock. After the stock is prepared draw off the clear liquor. This may be done by syphon. The better way is to have a valve in the side of the cooking tank or vat, about 4 inches above the bottom ("see cooking tank page 1). This will allow the drawing off of the clear broth, while the sediment will remain in the bottom of the cooking tank. Add 10 ounces of salt, y 2 ounces of ground white pepper to each 10 gallons of boullion. Let the boullion remain in the second or settling tank 24 hours, then carefully remove all grease and draw off the clear liquor, and fill it into No.l cans. Exhaust 3 minutes and process 45 minutes at 250 degrees. Add equal parts of boullion and hot water when serving. BEEF BROTH AND RICE. Beef broth with rice is prepared in the same way as the boullion except add 10 ounces of rice to each gallon of boullion. The rice should be soaked in boiling water 3 hours before it is used to make the broth, or the better way to prepare the 174 rice is to have a blanching basket made of fine mesh wire cloth, and blanch the rice in boiling water 25 to 30 minutes. Fill No. 1 cans half full of the blanched rice, and cover with the boullion. Exhaust 3 minutes and process 45 minutes at 250 degrees. OKRA SOUP. Use 50 gallons of soup stock, 75 pounds of okra, 2 ounces of white pepper, 3 pounds of salt, 4 ounces of powdered cori- ander seed, 2 ounces of powdered cloves, 15 pounds of rice. Cut the okra into this sliced the round way of the pod. Blanch the okra 10 minutes, and chill. Rlanch the rice 25 minutes. Add the spice and salt to the soup stock. Mix the okra and rice. Fill No. 1 cans half full of the okra and rice mixture, cover with soup stock, and exhaust 3 minutes, process 45 minutes at 245 degrees. BEEF CONSOMME. Use 50 gallons of soup stock, 6 pounds of carrots, 2 pounds of parsley, 1 pounds of onions, 1 ounce of garlic, 1 ounce of dry or powdered thyme, 1 ounce of white pepper, 2> l / 2 pounds of salt, 6 ounces of gelatin, 4 pounds of well browned wheat flour. To brown flour, put it in a dry copper jacket kettle; turn on the steam and cook until the flour is a nice brown. Soak the gelatin in cold water for 2 or 3 hours. Chop all of the vege- tables fine ; put them with the soup stock and spice into a ket- tle or cooking vat, and simmer from 4 to 5 hours. Then draw off the consomme, and pass it through a double napped canton flannel drip bag. Then add the gelatin and the browned flour mixed to a thin paste, and run through a 20 mesh wire seive. Fill the soup into No. 1 cans, and exhaust 3 minutes and pro- cess 45 minutes at 250 degrees. Dilute one-half when serving. MOCK TURTLE SOUP. Use 50 gallons of soup stock, 8 pounds of ham, 2 pounds of onions, 2 ounces of garlic, 2 ounces dry or powdered thyme, 1 pound of parsley, 2 ounces of powdered bay leaves, 3 ounces of powdered coriander seed, 4 pounds of lemons, 4 pounds of butter, 6 pounds of wheat flour, 3 pounds of salt, 1 ounce of white pepper. Cut the ham into cubes of about }4 i ncn 175 square ; cube the lemons ; chop the onions and parsley. Add the butter and flour by first heating the butter until it is soft, then work in the flour. Put this mixture in a kettle and cook it until it is a nice brown. Put the soup stock into a kettle ; add the ham, spice and salt. Cook very slowly 1 hour, then add the vegetables. Cook 10 minutes longer and add the flour and butter, stirring all the time, and cook until the soup thickens to about the density of light catsup. Fill into No. 1 cans, stirr- ing well all the time. Cap, and exhaust the cans 3 minutes and process 45 minutes at 250 degrees. As there is a very great difference as to the amount of gluton in the various makes of flour, it may be necessary to add more flour to get the required density. Dilute one-half when serving. OXTAIL SOUP. Use 50 gallons of soup stock, 2y 2 ounces of ground cloves, 5 ounces of ground coriander seed, 1 ounce of ground fennel seed, 2Y-2, ounces of ground bay leaves, 20 ounces of granulated sugar, 1 ounce of white pepper, 2 ounces of butter, 6 pounds of wheat flour. Melt the butter and add the flour and sugar, and cook until the mixture is a nice brown. Then make a thin paste by adding 1 gallon of warm, not hot, water to the mix- ture, add this to the soup stock with the spice and 3 pounds of salt, and cook all together until the soup begins to thicken. Fill into No. 1 cans. Fxhaust 3 minutes and process 45 min- utes at 250 degrees. Dilute one-half when serving. CHICKEN SOUP STOCK. Use 300 pounds of chicken, 100 gallons of water. Cook the chicken until the meat will strip from the bones. Return the bones to the stock, and cook 2 hours longer. Use this soup stock for making the various soups called for. The chicken meat may be used for potted chicken, chicken tamales, bruns- wick stew, canned chicken, etc. When preparing the soup stock, after removing the meat, add enough additional water to make up loss by evaporation. CHICKEN BOULLION OR BROTH. Use 20 gallons of the chicken soup stock, 6 ounces of gelatin, 1 ounce of white pepper. Soak the gelatin in cold 176 water. Then add it to the soup stock, and heat the soup stock to 160 degrees, and strain it through a double napped canton ■flannel drip bag. Add the pepper and 10 ounces of salt. Fill into No. 1 cans and process 35 minutes at 250 de- grees. CHICKEN BROTH WITH RICE. Prepare the chicken broth with rice in the same way as beef broth with rice. OLD LOUISIANA CHICKEN GUMBO. Use 20 gallons of chicken soup stock, 10 pounds of ham, 12 pounds of minced chicken, 2 pounds of onions, 3 pounds of butter, 1 ounce of white pepper, 1 pound of salt, 2 pounds of wiieat flour. Cut the ham into cubes, mince the chicken; chop the onions very fine. Cook the ham in the soup stock about one hour. Make a thin paste of flour. Add this, with the salt, pepper, butter, chicken and onions to the soup stock. Bring the soup to a boil, then add 10 ounces of Louisiana Gumbo file, or powdered okra mixed with 2 quarts of water. Exhaust 3 minutes, process 40 minutes at 245 degrees. It has been the practice of the past to use oleomargarine as the substitute for butter, but the pure food laws prohibit the use of oleo- margarine, unless the statement of its use appears on the label. PEA SOUP. Use dry Scotsh peas for preparing soup. Use 50 gallons of soup stock, 75 pounds of Scotch peas, 2 pounds of salt, 6 pounds of granulated sugar, 4 pounds of wheat flour. Cook the peas until they are soft; a good way to cook both peas and beans for soup is to steam them in the retort. If this method is used, first soak the peas and beans over night, then steam them 35 minutes at 230 degrees of temperature. Then add about half of the soup stock, and pass them through the pulping machine, using a 16 mesh wire cloth ; then add the balance of the soup stock, also the sugar and salt. Make a paste of the flour; add it to the soup, put all into a kettle; cook until the soup commences to thicken. Then fill it into the can, cap, and exhaust 3 minutes, process 40 minutes at 235 degrees. 177 BEAN SOUP. Use 50 gallons of beef soup stock, 75 pounds of white beans, 2 pounds of salt, 2 ounces of white pepper, 2 ounces of ground coriander seed, 4 pounds of wheat flour. Soak the beans over night and then cook them until they are soft; then pass them through a 16 mesh sieve, or the tomato pulping machine. Add all together, and put it in a kettle ; bring to a boil, and add the flour paste, and cook until the soup commen- ces to thicken. Fill into cans, and exhaust 3 minutes and process 45 minutes at 235 degrees. CREAM OF POTATO SOUP. Use 50 gallons of soup stock, 15 pounds of thin sliced potatoes, 2 pounds of salt, 2 ounces of white pepper, 5 pounds of butter, 2 pounds of wheat flour. Blanch the potatoes 5 min- utes. Bring them with the salt, pepper and butter to the soup stock. Bring to a slow boil for 10 minutes. Add the flour paste. Cook 3 minutes longer. Fill into No. 1 cans ; exhaust 3 minutes, process 35 minutes at 235 degrees. CREAM OF TOMATO SOUP WITH MILK. Most manufacturers have abandoned the use of milk in the manufacture of soup, especially those that make the concentrat- ed soup. For the liquid soup the writer prefers the milk, and the following formulae is for liquid soup. Use 7 gallons of finely chopped tomatoes, or thick tomato soup stock, or pulp. To the writer's taste the chopped tomatoes make the more pal- atable soup. 10 gallons of fresh milk, 5 gallons of water, 3 ounces of bicarbonate (common baking) soda, 1 ounce black pepper, 2 pounds of granulated sugar. Cook the tomatoes in 5 gallons of water (adding the salt, sugar and pepper) until they come to a boil, then add the bicarbonate of soda, and cook 10 minutes. Heat the milk up to 200 degrees for 10 minutes in a separate kettle, adding the butter, then add the two mixtures; bring to a slow boil, and add the flour paste. Cook 5 minutes. Fill into cans; exhaust 3 minutes, process 30 minutes at 245 degrees for No. 1 cans, 45 minutes, at 245 degrees for No. 2, and 55 minutes at 245 degrees for No. 2}4 or 3 cans. Under no circumstances should the milk be added until it is heated up to 200 degrees, otherwise it will curdel. 178 CONCENTRATED TOMATO SOUP. Use 50 gallons of chopped tomatoes (60 gallon, or No. 10 cans) or 75 gallons of clear tomato soup stock, boiled until it is reduced to 60 gallons, 15 pounds of butter, $y 2 pounds of salt, 3 ounces white pepper, y 2 pound bicarbonate of soda, 12 pounds of wheat flour, 2y 2 pounds of granulated sugar, 10 gallons of water. Put the tomatoes into a kettle or cooking vat, add y 2 of the water, reserve the remainder of the water to make the flour paste (if clear tomato soup stock is used omit the water). Bring to a boil, then add the soda (do not add the soda too fast as the mixture will boil out of the kettles) ; after the tomatoes cease foaming, add the rest of the materials; thicken with the •flour dissolved in the remaining 5 gallons of water. Exhaust No. 1 cans 3 minutes, process 35 minutes at 240 degrees. All concentrated soups are packed in No. 1 cans. MACARONI AND CHEESE. Use 50 pounds of macaroni, 15 pounds of cheese, 5 ounces of white pepper, 2 pounds of salt, 10 gallons clear tomato pulp, 10 gallons of water. Cut the macaroni into lengths of about 1 inch; the rhubarb cutter (see canned rhubarb) will do this work nicely. Blanch the macaroni 10 minutes in boiling water; drain, and then add the grated cheese, mixing well. Fill No. 1 and No. 2 cans with the macaroni, and cover it with the liquid made of the salt, pepper, tomato pulp and water. Exhaust 3 minutes, and process No. 1 cans 45 minutes at 230 de- grees; process No. 2 cans 60 minutes at 230 degrees. SPANISH MACARONI. Use 25 pounds of macaroni, 25 pounds of minced beef, (the beef from the soup stock may be used for the Spanish macaroni), 2 pounds of peeled chili peppers, 3 pounds of but- ter, y 2 pound of salt, 1 pound of chopped onions, 1 ounce of garlic, 5 gallons of coarse chopped tomatoes. Chop the chili peppers and garlic very fine. Blanch the macaroni 20 minutes; drain, and add the remainder of the mixture. Fill No. 1 and No. 2 cans $4 full ; cover with soup stock; exhaust 3 minutes, process No. 1 cans 40 minutes at 230 degrees, and No. 2 cans 50 minutes at 230 degrees. 179 MACARONI AND OYSTERS. Macaroni and oysters are made in the same way as ma- caroni and cheese, except add about 5 gallons of small oysters; about 4 oysters to a No. 1 can and 10 to a No. 2 can. Exhaust and process in the same way as macaroni and cheese. HOME MADE NOODLES WITH CHICKEN GRAVY. Home-made noodles — Use 10 pounds of good wheat flour, 10 eggs, 10 ounces of salt. Break the eggs and add them to 3 pints of warm, not hot water. Mix well, a^d make a dough using 9 pounds of the flour reserving the remaining pound of flour for use when kneading the dough. After the dough is thoroughly kneaded it should be about the density of pie crust. Roll it out into a thin sheet, and roll together as for jelly roll, and cut cross-wise the roll into strips about J4 inch wide. If the noodles are dried in a warm sun or a moderate oven, they will keep several weeks. In chicken gravy. Blanch the nood- les in boiling water, 10 minutes, drain, and fill into cans; cover with chicken gravy stock or broth. Exhaust No. 1 cans 3 minutes, process 45 minutes at 230 degrees. Exhaust No. 2 cans 3 minutes, process 60 minutes at 230 degrees. Noodles with beef gravy are prepared in the same way as with chicken gravy, except use the beef soup stock in place of the chicken broth. It should not be necessary to add flour to the soup stock to thicken it, as there should be enough flour ad- hering to the noodles to do this. SPAGHETTI AND GRAVY. Use 25 pounds of spaghetti. Break the spaghetti into lengths about 4 inches long. Put them in a kettle, and cover with water. Add 1 pound of salt, and cook 10 minutes. Drain the spaghetti well, and fill the cans % full. Make a gravy with 10 gallons of chicken, or beef soup stock, 2 l / 2 pounds of butter, 1 pound of flour, 10 ounces of salt, Y^ ounce of white pepper. Make a thin paste of the flour and water, and add all together, and cook until the gravy thickens. Cover the spaghetti with this hot gravy, and process No. 1 cans 45 minutes at 230 degrees, and No. 2 cans 60 minutes at 230 de- grees. 180 CALIFORNIA OLIVES. In giving this formula the writer desires to say he has been entirely out of touch with the California olive business for the past 6 years, anil he may not be up to date as to the very latest methods. He also desires to say the following formulae were those used by him for three years with satisfactory re- sults, and at that time the goods were equal to any on the mar- ket, and so far as he has any knowledge, the method of doing the work has not been changed. PICKLE GREEN OLIVES. Olives, like all other fruits, should go into process as soon as possible after they are gathered. After grading the olives put them into tanks or casks, and cover them with a solution made with 20 pounds of salt, 6 pounds of lye and 100 gallons of water. Let the olives remain in this solution 4 days, then dram, and re-cover the olives with a brine made with 25 pounds of salt and 100 gallons of water. After 5 days draw off this brine, and cover them with the lye solution. The object in treating the olives with the lye solution in broken doses, with a salt bath between, is to keep the olives firm. If the lye is used too strong the olives will get to soft. After the 4 days drain off this second lye solution, and cover the olives again with a brine made with 25 pounds of salt and 100 gallons of water. At the end of 6 days drain off this brine, and cover again with a brine made with 30 pounds of salt to the 100 gal- lons of water. Let the olives remain in this brine 12 to 15 days, then drain, and cover with a brine made with 50 pounds of salt to 100 gallons of water, and at the end of 5 weeks the bitter flavor should all be out of the olives. BOTTLED OLIVES. This same formula will answer for the domestic or import- ed green olives. Soak the olives in fresh water from 12 to 24 hours, then fill them into bottles, and cover with a brine made as follows: put 100 gallons of water in a kettle, add 42 pounds of salt and 1 pound of alum. Bring the brine to a boil, and run it into a tank or cask, that has a wood faucet in it, about 6 inches about the bottom. Also have a tight cover so as to keep out all dust. Fill the bottles as full as possible with 181 this brine so as to leave as little air space as possible. Cork or cap and seal tight. If olives should shrink it is an indication the brine is too strong. CANNED GREEN OLIVES. After the olives have been cured, take them out of brine and soak them in fresh water until they are almost free of the salt flavor. Then fill them into cans; don't fill the cans too full, as the oilves swell in the process. Cover the olives with a brine made with 35 pounds of salt to 100 gallons of water. Exhaust No. 2 cans 4 minutes, and process 35 minutes, O. B. Exhaust No. 2y 2 or No. 3 cans 4 minutes, and process 45 minutes O. B. Exhaust No. 10 cans 10 minutes, process 60 minutes O. B. Five Gallon Cans : — Cook the olives in a tank 30 minutes, then fill into cans, and process 60 minutes. Do not close the vent on 5 gallon cans until they are taken from the process bath, as the cans will not stand the pressure of cooking with closed vent. Process for 5 gallon cans may seem excessive, but the olives will stand a long cook, in fact, the longer the cook the higher the nutty flavor. PICKLED RIPE OLIVES. First cover the olives with a brine made with 50 pounds of salt to 100 gallons of water. Let the olives remain in the brine 2 days. In the meantime make a solution with 20 pounds of unslacked lime, 20 pounds of salt, and 100 gallons of water. Stir the solution until the lime is well slacked, then allow it to settle, and draw off the clear liquor. Care must be taken not to get any of the milky solution on the olives. Drain off the first brine, and cover the olives with the lime solution. After two days drain off the lime solution and recover the olives wtih a solution made of 6 pounds of lye, 20 pounds of salt, and 100 gallons of water. After 4 days drain off this lye solution, and cover again with the lime solution. Again after 2 days cover with the lye solution for 2 days, then drain off the lye solution and cover the olives with a brine made with 30 pounds of salt to 100 gallons of water. Let the olives remain in this brine for two weeks, then drain off, and cover with a brine made with 50 pounds of salt and 100 gallons of water. After 6 to 8 182 weeks, if the olives still have a bitter flavor, change the brine again. CANNED RIPE OLIVES. The process of canning ripe olives is the same as that used for canning green olives, but the ripe olives make a much finer goods. STUFFED OLIVES. Use the green olives for stuffing. After pitting, or taking out the seed, stuff the olives with pimentos, or canned ripe chili peppers (see canned peppers). COSTS. The writer is frequently asked, how he arrives at his cost, or figures cost. One of the most essential operations in the manufacture of food products, or any product, is an accurate cost sheet. The lack of an accurate cost sheet has lead to more failures, than all other causes combined. The facts are, that about one-half of us allow the other fellow to figure out costs, i. e., if Smith, and company, can sell goods at a given price, so can we, he can't make goods any cheaper than we can. After years' of experience in figuring costs, the writer has formulated the following plan. Add the cost of all raw mater- ial, labor, steam, containers, labels, etc., and then add 20 per cent overhead, to cover such expense, as executive and office force, brokerage or sales account, insurance, depreciation, claims for swells, etc. We have been told our overhead is too high, but we have not found it so, and if so, it is safer to figure a few cents too high, than a few cents too low. 183 COST— STRAWBERRY PRESERVES. Formula: Fifteen pounds strawberries, 20 pounds granulated sugar, 1 gallon of water. Put sugar and water into the kettle, and cook the syrup to 266 degrees. Add berries, and cook to 220 degrees. Cost: 111 Crates, 1998 pounds, strawberries. Waste, stems, soft berries, etc., 109 pounds. Stemmed berries, 1885 pounds. Ill Crates berries at $1.05 $ 116.55 2240 Pounds granulated sugar at $5.30 118.72 Labor, stemming, 10c per crate 11.10 Labor, handling, serving pickers, etc 3.00 Labor, cooking 3.50 Steam ' 4.00 $ 256.87 Results: 248J4 dozen No. 1 glass jars. Cost, contents one dozen glass jars $ 1.03 Filling into glass, per dozen 01 Processing and steam 01 Labeling 015 Washing and polishing .015 Wrapping 01 Casing 01 Handling and nailing cases, etc., 01 Labels '. .01 Jars and Case 41 $ 1.54 20 Per cent, overhead expense 31 Per dozen jars $1.85 Average weight of unstemmed berries to dozen jars, 6.8 lbs. Average weight of stemmed berries to dozen jars, 6 lbs. 184 Average weight of sugar to dozen jars, 8 lbs. Average output from batch, 28 to 30 jars. Net weight dozen jars preserves, 12 lbs. Loss of material by evaporation in cooking, about 3 lbs. to dozen jars, hence the greater the percentage of sugar used the more dense the mass and less the evaporation and larger the output. (See strawberry jam). COST OF STRAWBERRY JAM. Formula : Sixty pounds of strawberries. 100 pounds sugar, 4 gallons water. Make a syrup of water and sugar, cook to 240 degrees F., add berries, cook to 218 degrees F. 116 Crates, 1902 pounds, strawberries at $1.05 crate 128 Pounds waste, stems and soft berries 1774 Pounds net. stemmed berries. 116 Crates berries at $1.05 crate $ 121.80 2950 Pounds granulated sugar at $5.30 156.35 Labor, handling crates, picking up berries from table. etc 2.02 Stemming berries, 9c crate 10.45 Cooking jam 3.60 Steam 3.20 $ 297. J 2 Results: 343 dozen No. 1 (12 fluid ounces) glasses. Cost, contents 1 dozen. No. 1 glass jars $ .86 Filling jams into jars 01 Capping 1 dozen jars 01 Processing and steam 01 Labeling 015 Washing and polishing 015 Wrapping 01 Casing, nailing boxes, etc 01 Glass jars and cases 41 $ 1.36 20 Per cent, factory or overhead 37 Cost 1 dozen jars, complete $ 1.73 185 Average weight of unstemmed berries to dozen jars 5 5-10 lbs. Average weight of stemmed berries to dozen jars, 5 1-10 lbs. Average weight of sugar to dozen jars, 8 6-10 lbs. Net weight dozen jars, 12 pounds. Loss of material by evaporation in cooking 2 1-10 pounds to dozen jars. PURE CURRANT JELLY. Formula: Five gallons pure currant juice, 25 pounds granulated sugar. Cook to 28 to 30 degrees on the sacchrometer, 215 to 216 degrees on the thermometer. 215 Gallons currant juice, $.48 $ 103.20 1075 Pounds granulated sugar, $5.30 per hundred. . . 56.77 Labor, cooking, running into glasses, etc 2.75 Steam 3.00 Results: 214 dozen No. 8 (8 fluid ounces) glasses. Cost, contents 1 dozen No. 8 glasses $ .727 Capping 01 Labeling( 2 labels 02 Washing and polishing 015 Wrapping 01 Casing 01 Labels and wrappers 01 Glasses and case 18 $ .98 20 Per cent, factory overhead 20 $ 1.08 COMBINATION OF STRAWBERRY AND APPLE JELLY. Formula : Fifteen gallons strawberry juice, 10 gallons apple juice, 125 pounds granulated sugar. Cook to 30 degrees on the sac- charometer, or 215 degrees on the thermometer. 198 Gallons of strawberry juice, 50c per gallon $ 99.00 132 Gallons of apple juice, 2y 2 c per gallon 3.30 1650 Pounds granulated sugar, $5.30 87.45 Labor, cooking, running into glasses, etc 3.25 186 Steam 3.00 $196.00 Results: 326 dozen No. 8 glasses. Cost, contents 1 dozen No. 8 glasses $ .60 Capping 01 Labeling, one label 01 Washing and polishing 01 Casing 01 Glasses and case 15 $ .79 20 Per cent, factory 15 Dozen glasses $ .94 COMBINATION APPLE AND GRAPE JELLY. Formula : Twelve gallons apple juice, 2 gallons grape juice, 56 oouhds granulated sugar. Cook to 28 degrees on the saccha- rometer, or 214 degrees on the thermometer. 48 Gallons apple juice. 2^4 cents gallon $ 1.20 8 Gallons grape juice, 15 cents gallon 1.20 224 Pounds granulated sugar, $5.30 per hundred 11.87 $14.27 Results: 58 dozen No. 8 glasses. Cost, contents one dozen glasses $ .246 Capping 01 Labeling, one label 01 Washing and polishing 01 Casing 01 Glasses and case 15 $ .43 20 Per cent, factory overhead 09 Cost 1 dozen glasses $ .52 COST APPLE BUTTER. Formula : One hundred gallons apple pulp, 20 gallons boiled cider. 187 6 ounces cinnamon, 6 ounces cloves, 6 ounces allspice, SO pounds C (dark) sugar. Put the boiled cider in the kettle, add the apple pulp, and cook. When partly finished add the sugar and spice. 28,400 Pounds apples, 45c hundred (for pulp and cider) $177.30 9,000 Pounds apples, 55 cents 1,100 Pounds C sugar, 5 cents 55.00 22 Pounds spice, 20 cents per pound 4.40 Steam 12.00 Labor 35.00 Total $283.70 Results : 522 No. 3 cans. Cost, contents 1 dozen No. 3 cans . . . : $ .543 Filling cans 005 Capping and processing 02 Labeling 005 Casing 02 Labels . , .. .03 Cans and cases, enamel lined cans 35 $ .973 20 Per cent, factory overhead 194 $1.17 14 Bushels, 700 pounds, of apples to 100 gallons of pulp. 24 Bushels, 1200 pounds, apples to 80 gallons cider, when boil- ed to 215 degrees, makes 20 gallons boiled cider, or 4 gal- lons sweet cider reduced to 1 gallon boiled cider, will make about 25 dozen No. 3 cans to batch. CANNING APPLES. 100 Pounds apples, 40 cents hundred $ .40 Waste, peeling, cutting ,etc, 20y 2 lbs., or about 20% 045 Labor, peeling, Ay 2 cents per hundred 20 $ .645 Cutting 40-pound box, 10 cents, 2 boxes 10 Results: 1 8-10 dozen No. 10 cans. Cost of contents, 1 dozen No. 10 cans $ .36 188 Filling and syruping cans 01 Capping and processing ' 04 Steam 02 Handling 02 Labeling 01 Casing 02 Labels 05 Cans and cases 68 $1.21 20 Per cent, overhead 24 $1.45 CANNED EXTRA STANDARD PEACHES— FREES 20% Syrup, 500 bushels peaches (22,000 pounds') at $1.00 per bushel. 47.60 per ton $500.00 2,000 Pounds granulated sugar, 20% syrup ( Beaume's scale) 5}4 "cents .' 110.00 (2.43 or 2y 2 pounds sugar to dozen cans) Labor, pitting, 8 cents a bushel basket 35.00 Labor, handling (supplying cutting tables, etc) 10.00 Peeling with lye 3.60 Canning 10.00 Lye ..'. 9.50 Water in lye machine 3.00 Steam . . . ' 8.00 Capping and processing 16.00 $705.10 Results: 836 dozen No. 3 cans. Cost, contents 1 dozen No. 3 cans $ .84 Labeling 005 Casing 02 Labels 03 Sanitary cans and caps 30 $1,185 10 Per cent, overhead 12 Cost 1 dozen cans $1,305 ISO COST OF KRAUT. 50 Tons cabbage, at $6.00 $300.00 Labor, trimming, cutting, etc 34.50 10,000 Pounds salt, 60 cents 6.00 Power, coring, cutting, etc 4.00 $344.50 20 Per cent, factory 68.90 $413.40 Results: 188 45-gallon casks. Cost, contents cask $2.20 Labor, packing, coopering, etc 10 Cost of cask 1.10 $3.40 10 Per cent, overhead 34 Cost 45-gallon cask kraut $3.74 COST CANNED KRAUT. Put kraut into tank of hot water for 4 to 5 minutes, then on draining tables, fill into cans. Fill cans full by packing down tightly, cover with light brine and process. 18 Dozen No. 3 cans to a 45-gallon cask, $2.20 a cask, Cost, dozen cans , $ .12 Labor, blanching, etc. . . Filling cans Capping and processing Labeling Casing Labels Cans and case $ 10 Per cent, factory 015 005 02 005 02 03 31 495 05 $ .54 190 COST CANNED TOMATOES. Peel tomatoes by scalding, and fill into cans, solid pack. Ex- haust slightly, cap and process 35 minutes at 212 degrees F. 35 Pounds unpeeled tomatoes to can at J^ cent pound, $10.00 ton $ .18 Peeling 04 Canning 005 Capping, processing, etc 02 Labeling 005 Casing 01 Labels 03 Cans and cases 31 $ .60 10 Per cent, factory 06 Figured on a 10,000 can pack — dozen $ .66 COST PORK AND BEANS IN 1 LB. CANS. 400 Pounds of white beans at 4 cents $16.00 30 Gallons bean sauce, 12 cents 3.60 60 Gallons water 40 Pounds C sugar or 5 gallons molasses sugar. 5 cents. . 2.00 12 Pounds salt side meat, 15 cents per pound 1 80 2 Ounces white pepper 10 Labor, preparing beans, soaking, steaming, etc. $23.50 1.00 $24.50 Results: 161 dozen pound cans. Cost, contents 1 dozen cans $ .15 Filling sanitary cans 005 Capping and processing 02 Labeling 005 Casing 01 Labels 03 191 Cans and case 16 $ .38 20 Per cent, overhead .07 Per dozen $ .45 COST OF CATSUP WITH OR WITHOUT BENZOATE. Formula : One hundred gallons of pulp, 5 ounces cinnamon. 5 ounces allspice, 2 ounces mace, 2 ounces Cayenne pepper, 2 pounds onions, 8 ounces garlic, 20 pounds granulated sugar, \y 2 gal- lons 100-grain vinegar, 8 ounces benzoate, 5 pounds salt. 123 Crates, 6100 pounds, tomatoes, $ .005 $30.50 140 Pounds granulated sugar at $5.30 7.42 2 Pounds cinnamon at $ .27 per pound ■ .54 2 Pounds Allspice, at $ .17 per pound 34 2 Pounds cloves, at $ .09 per pound 18 1 Pound Cayenne pepper, at $ .40 per pound 40 14 Pounds onions, at $ .\y 2 per pound 21 3j4 Pounds garlic, at $ .12 per pound " ,42 3^4 Pounds benzoate, at $ .30 per pound 1.05 35 Pounds salt, at $ .005 per pound 18 \0y 2 Gallons 100-grain vinegar 1.05 Labor, cooking, etc 3.50 Steam 3.50 $49.29 Results: 237 dozen No. 12 (12 fluid ounces) bottles. Cost of contents -. $ .21 Filling and corking bottles 01 Capping and labeling, 1 label 015 Washing and polishing 01 Casing 01 Corks, caps and labels 09 Cost of bottles and case 31 $ .655 20 Per cent, factory overhead 13 Per dozen bottles : . . ■ $ .78 192 COST OF PICKLES. Sour Special. 40 Bushels, 2000 pounds, cucumbers, 4 inch and under, $1.50 per 100 lbs $30.00 300 Pounds salt, at $ .50 per hundred 1.80 Labor, receiving, etc. 60 Rough sorting by machine 60 $33.00 Results: 300 gallons of pickles. Processing. Cost of salt stock $33.00 Filling process tanks 30 Steam 20 14 Pounds of alum -12 12 Ounces Tumeric 12 Labor, assorting — 85% keg stock, $ .02^ per bushel . . . .85 15 'a bottle Muck, $ .06 per bushel 36 120 Gallons 50-grain vinegar, $ .05 6.00 Labor, preparing kegs, etc 60 $41.25 20 Per cent, overhead 8.37 $50.22 Result 300 gallon vat run pickles four inches and under. Cost per gallon, 16 2-3 cents. Estimate cost, keg stock, 16 cents; bottle stock, 22 cents gallon. COST OF BOTTLE PICKLES. English or Chow style, bottle 16 ounce size. 2 Gallons of pickles at 22 cents the gallon will pack one dozen bottles $ .44 Yz Gallon spiced vinegar, 10 cents per gallon 05 Labor, packing pickles into bottles 14 Filling with vinegar and capping 01 Labeling, 2 labels 015 Washing and polishing 01 Wrapping 01 Casing 01 193 Labels and wrappers 015 Bottles and case 40 $1.10 20 Per cent, overhead expense 22 $1.32 COST OF SWEET PICKLES— KEG GOODS. Cost Sweet Liquor. 1 Pound Coriander seed $ .12 1 Pound yellow mustard seed 06 1 Pound cloves 18 J-4 Pound of crushed ginger root 08 2 Ounces celery seed 05 2 Ounces of cardamon seed 05 1 Ounce of sweet fennel 02 100 Pounds of granulated sugar 5.50 200 Pounds C (dark), $ .05 - 10.00 Yi Pound of benzoate, $ .30 15 40 Gallons of water 25 Gallons of 100-grain vinegar 2.50 Labor 59 $19.21 10 Per cent, overhead 3.88 $23.09 Results : 100 gallons of sweet liquor. When cold, should show acetic acid strength of 34 grains, and a saccharine strength of 25 degrees, Beaume's scale. Cost of 1 gallon of sweet liquor, $ .25^ per gallon. Cost of 30-Gallon Barrel of Sweet Pickles. 30 Gallons, 450 size, $ .16 per gallon $4.80 12 Gallons sweet liquor, 25J4 cents gallon 3.06 30-Gallon barrel 1.00 Labor, coopering, stenciling, loading cars, etc 10 $8.96 10 Per cent, overhead 90 $9.86 194 COST OF FANCY SWEETS. 30 Gallons 4500 size, 16 cents per gallon $ 4.80 12 Gallons of first liquor 3.06 12 Gallons second liquor 3.06 30-Gallon barrel 1.00 Labor, changing liquor, coopering, etc > 20 $12.12 10 Per cent, overhead 1.22 $13.34 COST OF BOTTLED PICKLES. American Style. Bottles 10-ounce size. 1^2 Gallons of pickles, at 22 cents per gallon, will fill one dozen bottles 5?> yi Gallon Spice vinegar, 10 cents gallon 05 Labor, packing into bottles 06 Killing with vinegar and capping 01 Labeling, one label 01 Washing and polishing 01 Labels 005 Casing 01 Bottles and case 40 $ .885 20 Per cent, overhead . . . 18 Cost of one dozen bottles $1.07 GALLON JUG CATSUP. 347 Crates, 17,300 tomatoes, at $10.00 ton $ 86.50 340 Pounds sugar, at $ .06 per pound 20.40 13 Pounds of spice, at $ .20 per pound 2.60 34 Pounds onions, $ .01 % per pound .42 5 Pounds of garlic, $ .16 per pound .80 2Sy 2 Gallons vinegar, $ .10 per gallon 2.55 Labor, pulping and cooking 3.15 Steam 5.90 $130.87 195 Results: 617 gallon jugs, 51 5-12 dozen. Cost of contents of dozen gallon jugs $2.54 Filling and corking jugs ' 10 Labeling 03 Labels 01 Casing 10 Jugs 72 Cases 32 $3.82 20 Per cent 74 Cost one dozen gallon jugs $4.58 COST PICKLES, SOUR SPICED. 18 Casks, 900 gallons, salt stock in processing tank makes 20 casks, 1000 gallons, when sorted out into the fol- lowing sizes : 14% Bottling stock No. 1, No. 2, No. 3 and No. 4 gherkins cost, per gallon $ .23 16% Sweet, 4500 count to barrel, per gallon 16 34% Small, 2400 count to barrel, per gallon 14 42% Medium, per gallon 03 2% Nubs, flabs, etc., per gallon 03 Cost per gallon vat run in vinegar I6V2 Cost 30 gallons barrel mediums, per gallon 10 Cost of contents $3.00 Cost of barrel 1.00 Labor, coopering, stenciling, loading cars, etc 10 $4.10 COST CIDER VINEGAR. Capacity 30 Generators, Size 4x8 Feet. 189,199 Gallons of cider, at $ .036 $6811.16 Labor, caring for generators, etc 480.00 Cost of power for pumping cider into feed tank 30.00 Light 5.00 $7326.16 Cider used, gallons 189,199 196 Loss by evaporation, etc., gallons 2,459.58 Gallons finished vinegar 186,73 l >.42 Cost of one gallon vinegar $ .0403 Cost, contents 50-gallon cask $2,015 Cost of 50-gallon cask 1.25 $3,265 10 Per cent, overhead 32 Selling expense . . . . .50 $4,085 Cost per gallon, about 8 cents. COST APPLE CIDER. 2,128,157 Pounds of apples at 25 cents per 100 pounds $5, 320. 25 Labor, running press 540.25 Power and light 64.00 Lubricating oil .75 $5,925.25 10 Per cent, overhead 592 1 5 $6,517.40 Results: Of first pressing, 156,638 gallons of cider. Cost per gallon $ .04. Cain in repressing with no water added. 32,561 gallons. First cost \ $6,5 1 7.40 Labor, re-pressing 21610 $6,733.50 Results of two pressing, 189,199 gallons. Cost per gallon, $ .036. 197 FIGURE Q. Figure Q represents a stand or table for the apple peelers. The apples are dropped into the feed box K convenient to the left hand of the girl that runs the machine. From apple box K the apples are placed on the forks of the peeling machine P, and after they are peeled dropped into the chute E which carries them to the endless chain carrier in the center of the table D, which conveys them to the brine tank. The parings drop down on the endless chain carrier C, which conveys them to the cider press or evap- orator. The box K, is made large enough to hold about 50 pounds of apples About 15 inches square by 10 inches deep, with a hook in the side to hook into an eye on the side of the table, and a leg L, fast on outer side. By this arrangement the box may be removed out of the way when cleaning up. B sprocket wheels for waste carrier. C. A. sprocket wheel for apple car- rier D. G-. pulley for belt. M. gear wheel for running the apple conveyor By using a stand of this kind, the apples are kept clean and white and the waste, or pairings are kept from under the operators feet. Space required for each peeling machine, 3' feet. The writer usually builds the table 16 feet long and arranges it so the apples will discharge on one end and the waste on the other. 198 FIGURE "B" AND "BX" Figure B and BX represent a catsup sieveing machine. We claim tor this machine simplicity in construction, the advantage of having the catsup always in sight of the operator, the ease and thoroughness with which it may eb cleaned, and the only true principal for sieving catsup. It takes out all the heavy waste matter by rolling it up in the sieve boxes, and leaves the catsup smooth and oily. The machine can be built for about 35 dollars. A represents the V or trough shaped box for holding the catsup. B top frame C 3 inch holes in bottom of V shaped catsup box,' through which this catsup is fed into sieves BX. E, eye bolt in top frame B, to which one end of iron swinging red F, which is attached to swinging frame L by a similar bolt EX is attached. These bolts are about Vz inch in diameter and support the swinging or sieve frame L. As it vibrates by the motion of the eccentric rod K. One end of which is attached to eccentric J, and the other end ot bolt L in the frame. L or LX is the swinging frame or sieve frame into which the sieve BX is fitted. There should be about V2 inch play cr clearance at each of the three divisions of the sieve frame into which the sieve is fitted so as to allow a slight sliding motion to the sieves ,as well as the swinging motion of the frame M partition in the swinging frame made of 2 by 4 lumber, flat side up, with an inch strip R, in center. This partition M is the support for sieve BX, the strip R keeps the sieves in place. N floor sills into which the legs of the machine are mortered. O driving pulley on shaft C. This shaft is 1 7-6 diameter, H journal boxes. P. hopper shaped box underneath the sieves which receives the catsup after it passes through the sieves. This hopper should extend out about S inches past the end of the machine so the catsup may run into a pail or tub, LX represents the swinging frame, OE, sieve frame. L the frame made of 2 by 4 lumber preferably hardwood. EV inch bolts by which the swinging) rods are 199 bolted to the frame, I, V2 inch bolts by which the extension rod is bolted to the frame. M partition or sieve supports made of 2 by 4, lumber set into the frame with the 4 inch surface up. R, an inch strip fast in the center of M to separate the sieves. BX the sieve. The frame is made of 1 by 4 inch lumber with a strip 1 by 2 inches on the bottom to strengthen and sup- port the wire cloth, H a strip 1 by 3 inches across the top of the sieve, at each end to prevent the splash of the catsup, as it is shifted from one end of the sieve to the other by the vibration of the sieve. For a high girade catsup use a 22 mesh wire cloth on these sieves, or a cheaper grade 18 to 20 mesh will answer. 200 FIGURE "A" AND "AX' Figure A and AX is supposed to represent a pulp making machine for making tomato pulp tor catsup, apple pulp tor apple butter, pumpkin pulp etc. The advantage claimed for this machine is the facility in clean- ing it at the end of the day's run, when the help is tired and want to get home. Also the rapidity with which it may be changed when changing from one product to another or when it is necessary to change the size of the mesh of the sieve. The sieve, CO is made in the form of a drawer which may be slipped in and out of the machine by raising up shaft frame F, to which the brushes are attached, this raises the brushes clear of the sieve drawers, CO. The cost cf building a machine of this kind which may be done by any carpenter at the factory, is about 40 dollars. A represents two floor sills made of 4 by 4 inch lumber, 42 inches long, into which the legs T, are mortered. B frame a round the machine to strengthen it, also on which the pulp receiving box BO. rests. This frame n-ay be halfed into the legs. C slide for the pulp box, BO. D frame at each end of the machine, made of 4 by 4 lumber, halfed into the legs, two inches so as to act as the slide for the sieve CO, E frame at back of the machine to which the shaft frame is hinged. H shaft t? which brushes are attached by :: brass bolts, threaded at both ends. The end that enters the brushes should have a long thread with a nut on top and under side of brushes, so the brushes may be raised as they wear by slacking the top nut M, and tightening — up on the under nut V. G are collars drilled and threaded for bolts b. The writer uses 1 7-16 inch shaft which is sufficiently heavy J brushes, made with 4 inches wide wood backing, 2 inches thick, I journal boxes, K a bolt fastened on one end, and spiked or screwed to the leg of the machine, which enter the hole N, in the extended end P. of the shaft frame which locks the frame when closed down, R hinges to shaft frame, S hop- per, into which the tomatoes etc., are fed into the machine, CO sieve box, 201 this box is made by putting together two boards the grain of the wood being crossed, and sawing out the half circle BO, and making a bottomless draw- er with these half circles to which the wire cloth is attached.. There should be a strip of lumber C, 2 inches wide and 1 inch thick, through the CQVCK rOR FVLP MHCHtHe U— — — cz~ —*8 "tf I imhmii»;ihiii' UiUj11Miiiiu filing JS.O. SXU3H wtr/t tjMfrr £ mas 1 *5t£ts£ FOK. PlfLP ItCJVHC CIRCLE FOK 5i£i?e center of these half circles, to strengthen them, also to fasten the middle of the wire cloth to. The writer uses wire fence staples to fasten the wire cloth to the wood work. BO pulp receiving box AX 2 inch hole for passage of pulp. This box is made of 2 inch lumber, AO cover for the ma- chine. Thiscover is made of inch lumber either square- or box shape, or hiproof shaped. It is not necessary to fasten this cover to the machine, but is is left loose so it may be raised off and set to one side out of the way. DO, the brushes and shafting. H 1 7-16 diameter shaft the requir- ed length. L bolts to connect the brushes with the shaft. The writer has these bolts made of brass. If they are made of iron, it is almost impos- sible to loosen the nut, after they have been run in the acid pulp for a time. J the brushes. The writer has the brushes made on wood backing, 4 inches wide and 2 inches thick. If the manufacturer prefers wood paddles the same as are in the cyclone machine, they may be used in the place of the brushes, ibut the writer prefers the brushes as they get better results from the ma- terial passed through the machine. G common shaft collars drilled to receive the brush bolts. The writer usually uses' % inch bolts. These machines may be built any size, but the size of the one represented will be found to be of sufficient capacity to make three to four thousand gallons of tomato pulp in 10 hours. 202 FIGURE "J' DRIP TROUGH FOR TELLEY TU1C£ Figure J represent a filter, or what the writer calls a drip trough for filtering or dipping, juice for jelly etc. This is a very simple constructed ma- chine, easy to keep clean, and does rapid work and good work, if the cloths are changed frequently. Q represents V shaped trough. B, partition ev- ery 2 feet to support the clcth. These partitions are made of 2 inch lumber and rounded out on top about 3 inches and cut off square at the bottom to permit the passage of the juice beneath them. E a strip of lumber 1% in- ches thick and y 2 inch wide. This strip is nailed flush with the top of the trough. H a loose strip the same size as E which is fitted over the edge of the cloth, which is stretched over the top of the trough, and the edges brought down over E and H placed over the edge of the cloth, and clamped in place by wood buttons. G. F. a wood block 4 by 4 the thickness of the wood strip or bar H to which the wood buttons are bolted. This bolt should pass through the trough as well as the wood block F, and should be carriage bolts which are square below the head so they will not turn, when the nut or tap is slacked up. The writer uses medium weight unbleached sheeting for cloths or if an extra transparent juice is required, double nap cotton flannel. Keep the bolts to the wood buttoned G well oiled with common wagon grease or the nuts will rust and stick. 203 FIGURE "C" C represent pasteuring tank or two tanks for apple cider, grape juice, etc. The arrangement consists of 2 wood tanks of the required size, pre- ferrably 4 feet in diameter and 6 feet deep with a tinned copper coil F, inside also a perforated steam pipe G in one of the tanks, and a cold water pipe H in the other with overflow pipes K from each tank. The copper coil P should have a valve K at the lowest point so as to drain off the cider when the days work is done, as the cider will act on the copper to a certain ex- tent, and should not be allowed to remain in the coil over night. There should also he a valve to which a hose may be attached to flush out the cop- per coil when the work is done. E thermometer attached to the tank by which the temperature of the water in it may be ascertained. D thermo- meter in the connection between the hot and cold water coil P by which the temperature of the cider or grape juice is shown, C a shut off valve (com- mon globe valve) to regulate the flow of cider, thereby regulating the tem- perature of the cider, or grape juice, as it passes to the chilling or cold wat- er coil. A represents the steam or hot water tank. B the cooling or cold water tank. (See page 44). 204 FIGURE "D" Figure ' D" represent a 3 chamber still. These wood stills may be eith- er square or round, and may be bought at any cf the still manufacturing es- tablishments, and used when the output of vinegar is limited, or, to work up the surplus of sugar and syrup factories. Where vinegar is made on a lrrge scale, the continuous copper still should be used. 205 FIGURE "P" P WORK TRBL£ Figure P represents a work table tor bottling pickles, stemming ber- ries, etc. A. A. a piece of 4x4 inch lumber grooved at B so as to carry off the liquids. The table is built slant from both sides towards this center FIGURE "I" Figure I represent what we call a cooling table for cooling jams, fruit, butter, etc., (see page 69). A, cooling pipes; B, inlet water valve; C, outlet water valve; B, draw-off valve for drawing off the jams, etc., into containers after they are cooled. 206 FIGURE "K" COOt-IMG r#MH FOR Pft£5£RVES /IHD *T1MS Figure K represents what we call a cooling trough (see page TO). This trough may be made tor a single row of pans 22 inches wide, the required length, or for a double row of pans 36 inches wide. B, intake water pipe; A, overflow pipe; C, wood slats. FIGURE "R" DUMP TROUGH FIGURE "F" r r/putr BLRNCHlNG MACHINE Figure F represents a blanching basket for blanching apples, rhubarb, etc., (see page 128). B, wood vat for water or brine; F, galvanized iron bas- ket; C, cover; B, catch to hold cover closed when full of apples, etc; D, spout or outlet to basket; E, hinge. When the basket is filled with apples the cover C is closed and the apples are submerged in the brine in tank B, the required time. Then raise the back end of the basket, and the apples dump out at D. 208 FIGURE "l\T N C/tG€ FOR QLRSS GOOZ>3 Figure N represents a cage used for processing glass or cans where the tray system is used. To make these crates first make a rim of % by inch iron, turned on edge. Drill some % inch rivit holes in the ends of the rim 3 inches from center to center, and rivet the bottom slats B onto this rim. The bottom slats should be %, by inch, turned at the end so as to rivet onto the outside of the rim A. Also 2 iron slats crosswise of the cage to strengthen the bot- tom slats. 4 chain D linked to each corner of the cage, which should come to a center ring B, into which the hook from the hoist cable may be hooked to raise and lower the cage. The writer makes the cages 62 inches long and 44 inches wide. 209 FIGURE "G" TABLE FOR GLRSS GOODS h is- ■ t I 1 1 Figure "G" represents a table for handling glass on trays. This table is on casters and saves carrying the glass from place to place and saves breakage. Figure "H" trays for handling glass; see description. 210 FIGURE "L" L JUICE TANK Figure "L" represents a tank for cooking lye hominy, (see page 159). This arrangement consists of a tank of the required size. The writer usual- 211 ly uses a tank 4 feet in diameter and 4 feet deep. D represents a mixer or stirring arrangement, made of a piece of hardwocd timber with two cross arms, C, bolted to it, also a U-shaped iron shoe; L, that will fit over the end of this 4 by 4 wood shaft and bolt-ed onto it. A piece of 15-16 inch shaft; X should be welded onto the ironshoe, the shaft to come up through the cover onto which is attached a beveled cog., J. Have another shaft I, that works at right angles to shaft X, long enough to extend out past the side of the tank, working into journal boxes K. On one end is the opposite beveled cog J; on the other a wood or iron pulley P. This tank must have a cover N hinged in the center at O. Also an exhaust pipe to carry off the steam. A perforated cross or coil to carry the steam into the tank. Make a 3 inch hole B in the bottom of the tank 2 inches from the side. Use a piece of 4 by 4 inch lumber to make a plug E to fit this hole. Allow the top end of this plug to extend through the cover of the tank about 6 inches. Attach a lever F to the top of the top end of the plug. Have a guide G ajbout 18 inches above the bottom of the tank to guide the lower end of the plug. This is all the draw-off valve that will be required. 212 INDEX. PART I. PICKLES, SAUCES, VINEGAR, ETC. Page. ALUMN used in Pickles 6 CURRY POWDER 28 CATSUP— Walnut 29 Tomato 29 Tomato with Acetic Acid 31 Formula No. 2 31 Formula No. 3 32 CIDER AND CIDER VINEGAR 37 First Pressing 37 Second Pressing 38 Sweet 38 Sterilized 39 Dry 40 Filtering 42 Pastuerizing 43 Boiled 44 Vinegar 45 Rule for 48 Generators 49 Dump Trough 50 Managing Generators 50 Laying Up Generators 51 CHILI SAUCE 21 Spanish 21 DILL PICKLES 17 From Salt Stock 18 Spice 18 DRESSING MUSTARD 25 Salad .' 25 Almond 26 Chow Chow 26 HORSERADISH 22 MUSTARD— German 23 American 23 Anchovy 23 Formula No. 2 23 Formula No. 3 24 Spanish 24 Horseradish 24 PROCESSING— Cucumbers 5 Without Alum 7 White Onions 8 Green Tomatoes 11 Green Beans 11 Burgherkins 11 Page. Melon Mangos 11 Watermelon Rind 12 Muskmelon 12 Cauliflower 12 PULP— Tomato 33 In 5-Gallon Jugs 33 In 5-Gallon Cans 34 In Casks 34 PEPPER SAUCE 22 RELISH— Ceylon 19 Sweet 20 Fruit 21 Mexican Hot 21 SALTING — Cucumbers 2 Tank 1 White Onions 8 Red Peppers 9 Cauliflower 9 Green Tomatoes 9 Wax Beans 9 Burgherkins 9 Dill Herb 10 Parsley 10 Thyme 10 Tarrogan Herb 10 Celery 10 Cabbage 10 Green Mango Peppers 10 Mango Melons 10 Watermelon Rind 11 Muskmelon 11 SIZE OF PICKLES 7 SWEET LIQUOR 12 Second Sweet Liquor 13 Sweet Liquor Without Benzoate 14 Sweet Liquor Without Preservatives 14 For Keg Stock 15 Pickles 15 Bottled Pickles 17 Onions 16 Melon Mangos 16 SPICE FOR BULK PICKLES 16 Vinegar 17 For Chow Chow 27 STUFFED PEPPERS 18 Relish for 19 Sweet Peppers 19 Spanish 19 Cucumbers 16 SOY 28 SAUCE EXTRACT 28 SOUR KRAUT 34 Packing in Tanks 36 P3.SG TUMERIC 7 TABLE SAUCE 27 Formula No. 2 28 Extract for . 28 VINEGAR— Distilled 52 Yeast for 52 From Molasses 54 Distilling 54 Stock 56 Generators 57 Arrangement of 58 Starting Generators 58 Care of Generator Room 60 Revenue Law Governing 61 Registering Still 64 PART II. PRESERVES, JELLIES, JAMS, FRUIT BUTTERS, ETC. BUTTERS— Apple 112 Boiled Cider for 112 Formula No. 2 113 Formula No. 3 113 Pulp for 114 Peach 116 Formula No. 1 116 Formula Nc. 2 116 Formula No. 3 116 Formula No. 4 116 Formula No. 5 117 Plum 117 Apricot 117 Grape 117 Quince 117 Pear 117 CRUSHED FRUIT— Strawberry 91 With Benzoate 91 Without Benzoate 92 Red Raspberry 92 Without Benzoate 92 Cherry 94 Without Benzoate 95 Pineapple 95 Pineapple, Grated 96 Peach 96 EQUIPMENT— Wood Trays 68 Cages 68 Process Vats 68 Kettles 69 Cooling Table 69 Cooling Trough 70 Drip Trough 70 ENGLISH PLUM PUDDING 121 Formula No. 1 121 Formula No. 2 121 FRUIT JUICE— Apple 71 From Cider Pumace 72 From Apple Waste 73 Stored in Jugs 73 Stored in Cans 73 Condensed 74 Berry 107 Plum 107 Quinoe 108 FOUNTAIN SYRUPS 97 Strawberry 97 Without Benzoate 97 Red Raspberry 98 Without Benzoate 98 Grape 98 Pineapple 98 Without Benzoate 98 Mint 99 Claret 99 Chocolate 99 Coffee 99 Marshmallow 100 Orange 100 Without Benzoate 101 Lemon 101 Liquid Citric Acid 101 Plain Cherry 101 Wild Cherry 101 Cherry Phosphates 101 Wild Cherry Phosphates 102 Wild Cherry Extract 102 Soda Foam 102 JAMS— Comparative Cost of Jams and Preserves 84 Strawberry 85 85 Formula No. 1 Formula No. 2 Formula No. 3 Formula No. 4 Formula No. 5 Formula No. 6 Formula No. 7 Formula No. 8 Red Raspberry Formula No. 1 Formula No. 2 Formula No. 3 Formula No. 4 Formula No. 5 86 87 87 87 88 88 88 88 89 89 89 Blackberry 89 Black Raspberry 89 Gooseberry 90 Page. Currant 90 Peach 90 Apricot 91 Pear 91 Plum 91 Apple 91 Quince 91 Fig 91 JAM STOCK— For High Grade Goods Ill Red Raspberries Ill Blackberries Ill Black Raspberries Ill Cherries I'll Strawberries Ill JELLY 103 Currant 104 Formula No. 1 104 Formula No. 2 104 Formula No. 3 104 Formula No. 4 105 Formula No. 5 105 Strawberry 105 Formula No. 1 105 Formula No. 2 105 Blackberry 106 Red Raspberry 106 Grape 106 Plum 106 Pail Jelly 106 Glucose Pail Jelly 106 MINCE MEAT 117 Formula No. 1 117 Formula No. 2 119 Formula No. 3 119 Formula No. 4 120 Liquor 118 Spice 119 Condensed 120 MARSCHINO CHERRIES 92 Cordial 92 Orange Flour Water, for 92 Bleaching 93 Pineapple 93 Green Gage Plums 94 PRESERVES— Strawberry 74 Formula No. 1 74 Formula No. 2 76 Formula No. 3 76 Red Raspberry 76 Black Raspberry 76 Blackberry 76 Cherry . 77 Formula No. 2 77 Formula No. 3 77 Page. Blue Plum 77 Damson Plum 77 Formula No. 2 78 Formula No. 3 ' 78 Green Gage Plum 78 Peach, Clings 78 Formula 79 Blanching Peaches 79 Peach, Frees 80 Apricot 80 Formula 80 Quince 80 Pear 81 Loganberries 81 Figs 81 Orange 82 Shredded Orange 82 Orange Marmalade 82 Pineapple 83 Processing Glass 83 Processing Stone Jars 115 Made From Canned Stock 84 PRESERVE STOCK 108 Strawberries 108 Red Raspberries 108 Black Raspberries • 108 Cherries 108 Blackberries 108 Gooseberries 108 Peaches . 109 Pears 109 Plums 109 Quinces 109 Figs 109 Orange 109 STOCK IN CANS 110 Strawberries 110 Red Raspberries 110 Cherries 110 PART III. CANNING FRUITS AND VEGETABLES. CANNED FRUITS— Boiling Point of Water 123 Canned Apples 129 Peaches 130 Apricots 131 Grades - 131 Pears 131 Green Gage Plums 132 Egg Plums 132 Damson Plums 132 Blue Plums 132 Quinces 132 Grapes 132 Page. Sweet Cherries 132 Sour Cherries 136 In No. 1 and No. 2 Cans 136 Gooseberries 136 Currants 137 Black Raspberries 137 Red Raspberries 137 Strawberries 138 Whortleberries 138 Blueberries 138 Pineapples 138 Sliced Peaches 139 Sliced Apricots 139 Syrup in Glasses 139 Peaches 139 Green Gage Plums 140 Pears 140 Apricots 140 Sweet Cherries 140 Sweet Cherries, Pitted 140 Sour Cherries 140 BRANDED FRUIT 141 Peaches, Whole 141 Peaches, Halves 142 Pears 142 Plums 142 Exhaust or No Exhaust 125 EQUIPMENT— Processing Vats 127 Cherry Pitter 127 Syrup Tanks 127 Trays 128 Cages 12S Blanching Arrangement 128 Peach Peeler 129 Processing Tank, for 126 Spiced Peaches 142 Plums 142 Pears 142 Syrup for Canned Fruits 127 Table for 128 CANNED VEGETABLES— Canned Corn 143 Formula No. 1 144 Liquor for 145 Formula No. 2 145 Formula No. 3 145 Peas 146 Blanching 148 Liquor for 148 Cloudy Liquor 14S Process 150 String Beans 150 Lima Beans 153 Soaked Limas 154 Tomatoes 151 Page. Corn and Tomatoes 155 Tomatoes and String Beans 156 Tomatoes and Okra 156 Succotash With String Beans 156 With Lima Beans 156 Okra 156 Asparagus 156 Tomato and Chili Peppers 158 Carrots 158 Pumpkins 163 Mixed Vegetables, for Soup 159 Lye Hominy 159 Beets 161 Canned Sweet Potatoes 161 Lye Process 162 Rhubarb 162 Sauer Kraut 163 Kraut and Pork 164 Spinach 164 Cabbage 166 Cauliflower 165 Exhausting Canned Vegetables 165 Chili Peppers 166 Tamalies 167 Pork and Beans 169 Tomato Sauce tor 168 Sauce tor 170 Fancy Grade of Pork and Beans 170 Kidney Beans 171 Mexican Beans 171 Sauce for 171 Chili Con Carne 171 CONCENTRATED SOUPS— Equipment 172 Soup Stock 173 Vegetable 173 Beef Boullion 174 Beef Broth and Rice 174 Okra 175 Beef Consomme 175 Mock Turtle 175 Oxtail 176 Chicken Soup Stock 176 Chicken Boullion or Broth 176 Chicken Broth With Rice 177 Old Louisiana Chicken Gumbo 177 Pea 177 Bean 178 Cream of Potato 178 Cream of Tomato 178 Condensed Tomato 179 Maccaroni and Cheese 179 Spanish Maccaroni 179 Maccaroni and Oysters ISO Home-made Noodles . . • 180 Home-made Noodles and Gravy 180 Page. Spaghetti and Gravy ISO California Olives 1S1 Pickled Green 181 Bottled Olives 1S1 Canned Green Olives 182 Pickled Ripe Olives 182 Canned Ripe Olives 183 Stuffed Olives 1S3 Figuring Cost 183 AUG 27 1912 V V ^ U o i J - * C- V fe .- "Co < ^ V 6 V '++ & s .0" r. ^ v* N A - "^ ^ ++. ■ \ X. IL* >> s*"'* ^ $% & :\V <■ w ■^ ^ A ' v s - ■fj. „0 "%. ,^ <>.. \\ V J- V .**^ : .l ^ ^ -' ^ V 0, A^ ** •'. >0O y *>■ v# '>. - ■ o o O0 V A \> -> bo' ^> •" .-/'<< \