To each two gallons of the liquor in which chickens were boiled, add one pint of flour, mixed with a little cold water; stir in and bring to a boil; add 11⁄2 ounces of ground white pepper and 34 pounds of salt. Cap, tip and process at 250 degrees, 1 lb. cans, 55 minutes; 2 lb. cans, 65 minutes.

Richer sauce may be made by using a portion of cream and yolk of eggs. If it is desired, the chicken may be packed without removing bones, in which case allow a process of 10 minutes more.

CHICKEN IN JELLY.

100 pounds Chicken.

3 pounds Onions, chopped.

I ounce Bay Leaves.

I ounce Whole Mace.

2 ounces Whole Cloves.

3 pounds Salt.

34 pound Gelatine.

Draw and clean the chickens, cut each in eleven pieces, place in kettle and cover with meat jelly, adding the salt and onions and spices in a bag; bring to a boil and simmer until tender; remove the chicken, and carefully skin and bone; add the gelatine, which has been soaked in cold water for an hour, to the liquor in the kettle, and stir until dissolved; then strain; if the liquid is not clear, clarify with white of egg.

Place the chicken in cans, cover with the liquid; cap, tip and process at 250 degrees, 1 lb. cans, 55 minutes; 2 lb. cans, 65 min

utes.

ROASTED TURKEY.

Same as chicken except that the turkey is roasted whole, then cut in can size pieces.

Same as turkey, adding to the spices one-half as much finely powdered sage as there is of pepper.

ROASTED GOOSE.

Same as turkey, omitting the bacon, and using an equal weight

of pepper and finely powdered sage.

Goose may be packed with sauer kraut; place the desired quantity of goose in the can; then completely fill with kraut, cooked same as for canning.

ROASTED GUINEA FOWLS.

Same as chicken.

ROASTED SMALL GAME BIRDS,

Such as Partridges, Pheasants, Quail, Grouse, Prairie Fowls, Woodcock, Snipe, Plover, Rail and Reed Birds, should be drawn and cleaned, dusted lightly with white pepper, placed in pan with a reasonable amount of butter and roasted until done. Then place in cans, dividing the gravy among them, solder up, tip, and process at 250 degrees, 1⁄2 lb. cans 55 minutes, 1 lb. cans 65 minutes, 2 lb. cans 75 minutes.

If you don't know where to buy what you need, such as machinery, supplies, picking crates, thermometers, etc., read THE CANning Trade, Baltimore, for a list of reliable sellers. The "Where to Buy" page at the back of each issue will be a big assistance, if the advertisements in the back of this book do not answer all require

ments.

MILK

Canned, condensed or evaporated milk is one of the large industries in this country. It is put up as plain or sweetened evaporated milk. The condensory is usually located in a good dairy section where a sufficient quantity of milk can be obtained by direct delivery in a short time. The production must be under similar conditions to those obtaining in city dairying. The cows must be healthy, the dairy sanitary, the milking done in a cleanly manner, and the milk cooled and delivered promptly. The matter of cooling and prompt delivery is more important than in the city delivery, for the production of a slight acidity will interfere with condensing to a consistency where the product will comply with the law. On being received at the condensory the milk is immediately tested for acidity and fat, and if the former exceeds 0.2 of 1 per cent., the milk is rejected for regular trade, though it may be accepted at a lower price for making a cheaper grade for confectioners' use.

The milk is run through a clarifier to remove any foreign material not taken out by the home strainer. It is next drawn into a large tank which will hold an amount sufficient to charge the pan. The milk of several herds is mixed in order to secure uniformity in the fat content. Each tank is tested for fat and solids, so that the exact ratio of concentration needed to give a certain result may be known. The milk is given a preliminary heating, usually to 190 degrees F., though there may be some variation in the different plants. The milk is then ready for the vacuum pan, which consists of a large copper kettle completely hooded and connected at the top with a pump. The milk is heated in this kettle by means of a coil on the inside. The pump draws a vacuum of 25 to 29 inches, and evaporation with violent agitation takes place at 130 degrees F.; the temperature is usually kept below 150 degrees. When the batch is nearly finished, a “strike” is made or a sample is drawn to test the consistency. The milk may or may not be run through a homogenizer to divide the fat into such fine particles that the cream will not rise in the finished product. It is next drawn into a filter, and in so doing the temperature may be raised to about 165 degrees or 170 degrees F., or the can may be filled cold.

The processing is done in retorts which differ from those used in vegetable packing, in that special crates are provided which carry the cans and revolve so that the contents will be kept in a smoother condition. Both the time and temperature for condensation vary in different factories, and in careful work tests are made on a few cans before the batch is processed. In general, it may be said that the temperature varies from 225 degrees to 240 degrees F., the time depending upon the degree of condensation desired, the condition of the milk and the size of the can. Twenty minutes for a 6-ounce and 28 minutes for a 12-ounce can at 240 degrees F. is safe. Immediately at the close of the cooking the cans are cooled, placed in cases, and shaken for three minutes.

SOUPS

The canning of soups entails a great amount of labor, and particular care, but if properly handled should realize to the packer a good average profit on his investment.

Theer is very little in the way of mechanical equipment in the factory. The only requirement outside of the boiler is a number of open kettles or tanks, in proportion to the amount of work to be done. The tomato peeling tables will serve in pretty much the same capacity for preparing the vegetables and meats, and, with the usual trucks, cages and process kettles, the factory is mechanically complete.

The cage or crate referred to below should be made to suspend in the wooden tank while cooking; that is, it is made so that it will contain the meat or bones, or what the directions may call for, so as to keep them separate from the liquids, although cooked with them.

Good soups cannot be made without good materials, and an abundance of them. Pure, soft water must be used; if nothing but hard water is obtainable, soften it by dissolving 1⁄2 oz. Carbonate Ammonia in each 121⁄2 gals. Always use cold water to cover the meat; if time allows, let it soak for some hours before turning on steam; bring to the boiling point very slowly; never let it come to a full boil for at least an hour after turning on steam; if making stock for clear soup, watch it closely, as it comes to a boil, and skim off the coagulated albumen which rises at this time. If not promptly removed, it settles to the bottom and makes it more difficult to clarify.

Never boil soup hard; after the first boil, cut, steam and cook at a gentle simmer. Never add salt to stock until the meat is taken out.

Make stock in a square wooden tank with closed copper coils and draw off in bottom. Have a cage or crate or tinned iron or perforated copper, made to fit it neatly, in which to place the meat and other materials. The cage should be provided with a partition to keep materials separated when necessary, or a smaller cage may be used. The draw-off valve of the stock tank should be 3 or 4 feet above the floor, so that contents can be discharged directly into the cooling tanks.

Cooling tanks should be mounted on wheels, so that they can be readily moved from the kitchen to a cooler place. Provide a screen of wire or perforated copper to place over discharge pipe of kettles. Have tight-fitting covers for tanks and kettles.

CONDENSED SOUPS,

Or concentrated soups, while they do not furnish the consumer quite so fine an article as the regular liquid soups, are nevertheless tasty and nutritious, and, owing to the very moderate cost of the diluted soup, enjoy a large sale. Packed in No. I cans, the directions are to dilute with I pint hot water, heat thoroughly and serve.

PROCESS TIMES.

Unless otherwise noted the process time for soups in quarts is 50 minutes at 250 degrees; for condensed soups in No. I cans, 30 minutes at 250 degrees.

ALBUMEN CLARIFYING SOLUTION.

One gal. white of eggs and shells from same, I gal. water. Wash the eggs, separate the white from the yolks, add the water to whites and beat; strain through muslin; crush the shells and mix with water and whites.

ISINGLASS CLARIFYING SOLUTION.

Take 4 oz. genuine Russian Isinglass, cover with cold water and soak 6 hours; then drain off water and add 1 gal. water in which has been dissolved 3 oz. Tartaric Acid; stir and beat the mixture, adding cold water gradually until 3 gals. of a smooth, heavy syrup is produced. No heat whatever must be used in the preparation of this article.

PLAIN SOUP STOCK.

1000 lbs. Beef.

125 gals. Water.

25 lbs. Chopped Onions.

25 lbs. Chopped Carrots.

25 lbs. Chopped Turnips.

10 lbs. Celery, or Celery Seed 1 lb.

I lb. Whole Cloves.

1⁄2 lb. Thyme.

1⁄2 lb. Bay Leaves.

Cut off all the meat, crack and cut bones so as to expose all the marrow; place bones in crate and pile meat on top, drop in cold water in tank and bring to a boil; remove scum when it rises, then simmer seven hours. Then add the vegetables, cloves and thyme and simmer one hour longer; a half hour before time elapses add the bay leaves; when time expires, shut off steam, hoist out cage and gauge stock, adding sufficient boiling water to make 125 gallons.