become wilted, they should be placed in fresh, cold water, allowing them to stand for a time, which largely restores their crispness.

Wash them in sold water to remove all grit, and string carefully from both ends; then break or cut into pieces one inch or 11⁄2 inches long. The smallest sizes are packed whole.

In the last few years there have been put on the market a number of very useful machines for grading the beans into the various sizes, for cutting them to any desired length and for filling them into the cans.

The Standard of the Canned Goods Exchange calls for: "Cans full; beans young and tender and carefully strung, packed during the growing season."

After properly preparing them, blanch two minutes, or until tender, in boiling water; place in cans, fill with 11⁄2 per cent. brine, and process for the usual, average size beans:

No. 2 cans, 40 minutes at 240 degrees, or 60 minutes at 212 degrees. No. 10 cans, 2 hours at 212 degrees. There is a distinct advantage in using the lower temperature, as the color and flavor are better. The smaller sizes require less time, dependent upon their tenderness.

GREEN STRING BEANS, FANCY GRADE.

Select very small, young and tender beans, as stated above. Wash and crisp thoroughly in cold water; string very carefully from both ends, using the thumb nail instead of a knife to start; place carefuly in cans without breaking; fill with hot 12 per cent. brine. Process: No. 2 cans, 30 minutes at 240 degrees, or 45 minutes at 212 degrees.

WAX BEANS.

These are handled and processed the same as green string beans. Care, however, must be taken to remove all the specked or discolored beans.

BEETS.

The inside enameled sanitary can has proven very efficient in holding the color of beets, and other red fruits and vegetables, indefinitely.

Use only such varieties of beets as have a very strong, deep red color and with narrow, fibrous rings which do not become prominent after cooking. So much of success depends upon appearance that only the best varieties should be considered.

The beets should be washed, graded for size, and then placed in boxes or cages and steamed in the retort under pressure-about 225 degrees fahrenheit-for a sufficient time to loosen the skin, from 5 to 15 minutes, depending upon the size and the length of time out of the ground.

Allow the leaf stems to remain during the preliminary cooking, as it prevents the bleeding and loss of much of the natural beet color; they also serve as a handle while trimming and skinning.

Extra Grade.-Select small garden beets, the largest not more than 134 inches in diameter, wash thoroughly to remove all adhering soil, cut top off at base of leaf, place in wire baskets and steam at 214 degrees for 12 minutes, or boil in water for 15 minutes; drop in cold water, then shave off rootlets; skin and cut off tops close; place in cans, hot dip in syrup (sugar 2 lbs., salt 21⁄2 lbs., water 121⁄2 gals.). Process No. 3 cans, 50 minutes at 212 degrees.

Standards.-Handle large beets in the same manner, but allow more time for the preliminary cooking. The beets should be about three-quarters done before trimming and skinning. If there is a great variation in the size, sort roughly before cooking. After cooking, halve or quarter, if necessary, pack in cans with hot brine (salt 21⁄2 lbs., water 121⁄2 gals.). Process same time as small ones.

BRUSSELS SPROUTS.

Pick off all dead leaves, wash well in cold water, blanch 3 minutes in boiling hot bath containing salt 11⁄2 lbs., Bicarb, Soda 14 lb., water 121⁄2 gals.; place in cans, with hot brine (salt 11⁄2 lbs., water 121⁄2 gals.), and process No. 2 cans 35 minutes at 212 degrees; No. 3 cans 45 minutes at 212 degrees.

BOILED CABBAGE.

Clean off all outside green leaves, cut in quarters and remove all core, and if the cabbage is very large and coarse, the large midribs. Wash thoroughly in cold water, keeping a sharp lookout for worms. Blanch the cleaned cabbage in boiling water until it is thoroughly wilted, say 10 to 15 minutes, or place in cages in a retort and give 5 minutes at 240 degrees. Pack tightly in cans soon as cool enough to handle, fill with hot 3 per cent. brine and process.

No. 3 cans, 45 minutes at 240 degrees; No. 10 cans, 90 minutes at 240 degrees.

CAULIFLOWER.

Pick off outer leaves and cut stalk close to head, break apart and crisp in cold water; blanch 3 minutes in bath containing salt 11⁄2 lbs., water 121⁄2 gals., place in cans, fill with hot brine (salt 11⁄2 lbs., water 124 gals.), and process No. 2 cans 12 minutes at 240 degrees, 35 minutes at 212 degrees; No. 3 cans, 15 minutes at 240 degrees, 45 minutes at 212 degrees.

Cut cleaned celery also the green and unsightly portions of that left in preparing celery for salads, in pieces 3/4 to 1 inch long,

crisp in cold water, place in cans and hot dip in brine (salt 1 lb., water 121⁄2 gals.), seal, and process at 240 degrees, No. 2 cans 12 minutes, No. 3 cans 15 minutes; at 212 degrees, No. 2 cans 35 minutes No. 3 cans 45 minutes.

CELERY FOR SALADS, ETC.

Select fine white celery, cut off roots, all green portions and leaves, crisp in cold water; cut in pieces 14 to 3% of an inch long, place in glass jars and fill with hot syrup (1 gal. 60-grain vinegar, 2 gals. water); close jars and sterilize pints one hour at 190 degrees.

CELERY PULP FOR SOUP.

Wash white celery thoroughly, cut in pieces, and place with the trimmed roots in jacketed kettle, cover with cold water, bring to a boil, and cook 30 minutes or until tender; drain off the water, reserving a portion of it. Pass the celery through a rotary pulper, mix the resulting pulp with enough of the reserved water to make it handle easily; place while hot in No. 10 cans, seal, and process 30 minutes at 240 degrees.

CORN.

While the packing of corn occupies the second place of importance in the list of canned articles, it is difficult, owing to the greatly varying conditions existing in the different sections, and the variety of machines and systems employed in its packing, to do more than give an outline of such process as may be generally adopted.

And let us here again remind the reader that none of the times of process given in this Course should be used on an entire pack of any article without first giving them a thorough testing on a small batch of the goods to be packed. The reason for this primary testing is that the conditions in any section of the country are liable to vary somewhat from other sections, and, in fact, are almost certain to do so, owing to the difference in altitude, a difference in the water, a difference in the soil or fertilizers used, and various other causes which directly affect the fruit or vegetable grown in that section. These differences are shown in the goods after being packed, and, to counteract them, the treatment must be slightly changed, as may be required. It is absolutely impossible to set down one fixed time on any article for all sections and conditions, and this must be borne in mind. We give in this Course the times that are in most general use, as the basis of action, to be changed slightly one way or the other as occasion demands. It is always understood that common sense and good judgment must be added to all working formula.

Under any and all conditions, corn requires careful handling to produce a fine article, and the season, whether it be wet or dry, the soil and the treatment of the growing crop will be found to have had an effect upon the green corn, which must be counted upon in the process-room. For corn there is always a good market, and a relatively poor market for a poor article.

The great corn-packing sections are Maine, New York, Maryland, Iowa, Illinois, Ohio, Michigan, Indiana, Minnesota and Wisconsin. With the exception of the Southern States and California, nearly every State in which the canning industry is conducted finds some corn packed.

To make a financial success of packing sugar corn, it is necessary that the canning factory should control a large enough acreage to warrant the installation of the latest and best machinery. This line of machinery has advanced probably further toward perfection than any single line of machinery connected with the canning industry, and is today practically automatic in its action. Hence, it goes without saying the production of a factory is immensely increased by its use, while, at the same time, the quality of the product is improved. This is the great consideration in this article. and, in fact, has resulted in almost the entire disappearance of the hand-packing corn cannery.

Factory Arrangement.-If corn alone is to be packed, the plant should be placed in a three-story building and so arranged that one machine will discharge directly into the following machine. In the factory the filling and closing line is necessarily placed on one floor.

There is a great variety of arrangements of the factory for packing corn, probably as many as there are corn-canning plants, but the idea to be kept in view in all cases is to have the corn come to the factory and pass through the entire treatment, until it comes out in the sealed can, with as little confusion as possible and no double handling. When the active packing season comes on, everything must be handled quickly, for the season is short and corn must not be allowed to stand. For this purpose everything must be in exact order before the season opens.

Simply summing up what has been said, to pack corn successfully, it is necessary to have a large acreage of sugar corn contracted for; the factory should be equipped with modern corncanning machinery, and great care must be exercised in packing that a first-class article may be packed.

The growing corn should be closely watched and when at the desired stage of development should be pulled in the early morning, even when it is not desired to deliver to the factory until late in the day. When it can be possibly avoided, carry no corn over until the next day; if unavoidable, spread it out in such a way that air will have free access to it.

When received at the factory, husk the corn and separate the defective ears; trim and cut out worm-eaten places, and remove all black and discolored spots; run through brushing machine to remove as much silk as possible, then through washing machine; then through cutting machine; then through silker; then into the mixer, where add the desired amount of syrup or "brine"; then into the cooker, where the temperature should be raised to 175 degrees. When starting the filler after a shut-down, return the first few cans to the cooker. Corn must go into cans at a temperature as near 170 degrees as possible; if filled at a higher temperature, the cans will be slack when cold; if at a lower temperature, the process time must be increased. When work is once started, the operations should be continuous; it is especially necessary that it be kept constantly moving from the time it is placed in the cooker until it reaches the retort. After processing, cut cans frequently to detect darkening, slack or overfilled cans.

At the end of the day's work, clean all machines thoroughly, removing every particle of corn and gummy matter, using a liberal quantity of hot water in which "Wyandotte" has been dissolved.

In some sections corn appears to keep perfectly when processed at 240 degrees, but, as complications are constantly arising, which would have been prevented had a greater heat been used, it is advised that not less than 246 degrees be employed in any section. When processed at this temperature the corn will darken if cans are removed immediately after the process and exposed to the air; consequently, it must be partly cooled in the retort with water.

GRADES.

The grading of Maryland style corn is similar to that of Maine style. The basis of the difference in quality is the actual condition of the corn grains.

Fancy.-Corn in Maine style should be young, tender, contain no tough grains, be medium moist, absolutely free from silk, bits of cob or husk, and be only slightly darker than the natural product. It should have a flavor characteristic of young corn.

The kernels of corn in Maryland style should be young, tender, of good flavor and practically free from silk. The brine should be nearly clear.

Extra Standard.-Corn of this grade should stand midway in quality between Fancy and Standard grades. It is somewhat difficult to describe in words, the quality of this grade. Corn, which but for some slight defect would otherwise be graded as Fancy, or Standard corn having some especially fine quality, would come under this grade.

Standard.-Corn of this grade in Maine style should be reasonably tender, of fairly good color, or only slightly brown in color,