of liquor. The liquor should be fairly clear and few black tips present.

Sauerkraut

"Sauerkraut is made by the natural fermentation of cabbage in casks. The cabbage heads are stripped of all outside or green leaves, leaving only the white sound head. It is then cut into thin slices in a specially constructed machine. The long, fine-cut cabbage is evenly spread and well packed in casks. To each layer salt is added at the rate of about 2 pounds per 100 pounds of cabbage. The salt is used as flavoring and to modify in some degree the fermentation. If too much salt is used, a pinkish color results; if too little, the fermented product may become more or less slimy. The temperature of the weather at the time of putting up the cabbage also influences the fermentation. If the weather is very warm, the fermentation is too rapid, the product has a very white but more or less slimy appearance, and the cabbage is tough rather than of a natural crispness. If the temperature is very low, fermentation will be arrested. The best temperature is probably between 60° and 70° F., and the process requires about 4 weeks. Fermentation begins as soon as the cabbage is placed in the cask, but there is only a slight rise of temperature as compared with most fermentation processes. A heavy foam rises to the top, which must be skimmed off every day, and when this ceases to form, the brine goes down and the process is complete. Use can be made of the kraut at once, though it seems to be better after standing. The kraut will keep in the casks for a long time, provided there is no leakage, and the spoilage is usually limited to a few inches on the top.

"Kraut is easily canned, which is the only clean way of dispensing it in groceries in small quantities. The canning should be done where the kraut is made. The shipping of kraut in barrels to distant points to be canned has nothing to commend it and much to condemn it. The repacking in barrels means labor and loss of material, and in too many cases the loss of natural brine, after which'spoilage takes place easily. The canning should be done while it is in the freshest possible state at the point of production. Kraut is easily kept. The cans should be filled full, weighed, and

sufficient hot water added to fill the can; then exhausted, capped, and processed at boiling temperature for 25 minutes." DRAINED WEIGHTS CANNED SAUERKRAUT (Adopted by Department of Agriculture, September 19, 1919.) Drain 2 minutes on 8-inch mesh screen. Weights are in ounces for sanitary cans.

No. 2 can, 16 ounces; No. 21⁄2 can, 23 ounces; No. 3 can, 27 ounces; No. 10 can, 80 ounces.

A can of size not mentioned above should yield a drained weight which bears the same relation to the drained weight indicated above for the can nearest in size as that existing between the capacities of the cans in question.

All cans should be packed with the maximum amount of sauerkraut which is consistent with maintenance of quality and the cut-out weights above mentioned should be exceeded whenever this is possible without impairments of quality.

In making declarations under the net weight requirement of the Federal Food and Drugs Act, the total weight of the contents of the can, liquid included, should be declared; this bureau will regard as in violation of the Act interstate shipments of sauerkraut in tins which are not filled to the maximum capacity consistent with maintenance of quality. Soups

(Bulletin 196)

"Soups of almost every description may be obtained in cans. There is no standard, but each one is made according to the formula of the particular packer. Some soups are concentrated, while others are ready for use. They are practically all packed under Government inspection, both of the plant and the materials used. No meat products can enter interstate trade without being inspected, and since nearly all soups contain either meat or stock made from meat, they must comply with all the requirements governing meat inspection.

"Soups are classed as meat or vegetable, though there are but few of the latter that are not made from some kind of meat stock. The usual procedure in making soup is to select the meat stock, which is usually beef, though veal or mutton may be added. The meat used by some of the best factories is of the very highest quality, not merely any meat which

has passed inspection. This is cut into pieces, the size depending upon whether it is to be used in the soup or only for the stock, and is placed in large steel kettles. These are heated by steam and covered tightly, so that the stock may be cooked slowly without evaporating. The cooking is continued below the boiling point for several hours, depending upon the kind of meat used and the care given to the making of the soup. The slow cooking has the effect of bringing out the extractives, giving a better flavor and a richer product. The liquor is skimmed at regular intervals, and if the stock is for a clear soup or a bouillon it is clarified with eggs and filtered. If for a soup containing the meat, this last operation may be omitted.

"The vegetables used in making soups are carrots, turnips, parsnips, peas, beans, onions, leeks, celery, okra, tomatoes, etc. As far as possible, these should be used in their fresh state, but as it is not possible to have them all fresh at the same time the canned article must be substituted. The vegetables used are prepared separately, washed, peeled, cut into pieces, cubes or special forms, blanched, and in some cases given a separate cooking to get the proper tenderness. These are mixed in the proportions desired, placed in the cans by weight, and the stock added afterwards. The process will depend upon the body, whether thick or thin, and the quantity of meat used.

"The making of soups is peculiarly a chef's work; it is not possible to give a formula for so many pounds of meat and vegetables, set a definite time for cooking each, and get a first-class product. The characteristic flavoring depends upon the blending and the condiments used, which is a matter of training and judgment. For meat soups the best packers follow the practice of holding the cans in stock for some weeks in order that they may improve on standing. A good soup requires much work in its proper preparation, much more than is given in the canning of fruits or vegetables. Many soups are made according to formula, and while of good material, are not distinctive.

"A list of soups includes the following: Beef, bouillon, celery, oxtail, mock turtle, veal, chicken, chicken gumbo, consommé, green turtle, clam broth, clam chowder, mutton

broth, tomato, tomato-okra, vegetable, pea, asparagus, mulligatawny, vermicelli, and Julienne.'

Jams and Jellies

Following is the governmental regulations issued to jam and jelly manufacturers embodying the specifications for the manufacture of the United States Navy requirements during the war:

JAMS:

"Jams to be properly prepared and made in a sanitary method from clean, sound, properly matured, whole, fresh fruit. Apple juice to be made from sound, whole fresh apples; no dried stock to be used. To be free from artificial coloring matter and preservatives of any kind, except that benzoate soda may, or may not, be used at the option of the contractor, in quantities not exceeding 1/10 of one per cent, and when so used, its presence and amount must be plainly printed on the label. Jams to be of a proper consistency and equal in all respects to the submitted samples.

"Formula: Jams shall be made according to the following formula:

"Tins: To be packed in commercial, sanitary, round tins, enamel-lined, having a capacity of 10 pounds net weight of jam. Tins to be hermetically sealed and to be packed in cases holding six tins; one tin each of the following assortment to the case: Plums (green gage or damson); peach; blackberry; grape; raspberry and currant, mixed raspberry and 2 currant and strawberry.

"Čases: To be made of North Carolina pine, or spruce. Tops, sides and bottoms to be 1⁄2 inch, dressed to 38 inch. Tops and bottoms to be tongued and grooved if made of more than two pieces. Ends to be 3/4-inch dressed to 5 inch. Sides and ends to be one piece only, or battens to be used. Cases to be strapped at each end with 1⁄2-inch flat iron.

"Marking: Tins shall have trade label of the packer, shall show kind of jam each tin contains and net weight of con

tents.

"Cases shall be free from advertising matter, and shall be

plainly stenciled on one end only with the contents, name of contractor, number of contract and date of package.

"Guarantee: Each bid is submitted with the distinct understanding that the jams are guaranteed to keep good in any climate for a period of one year after date of delivery in the navy yard. The manufacturer shall forward with his invoice a guarantee that all the aforementioned specifications as to manufacture have been strictly complied with.

"Samples: Two sample jars, or tins, containing not less than 16 ounces, net weight, of each kind of jam, which the bidder proposes to furnish, must be submitted to the Navy Yard, Brooklyn, New York, or as otherwise specified, prior to the time fixed for opening the bids. Samples must be in strict accordance with the specifications, so far as the manufacture and quality of the jams are concerned."

The usual assortment of jam and jelly at packers' option consists of 16 cans of fruit and 8 cans of berry, as follows: 3 cans plums, 4 cans blackberry, 6 cans peach, 2 cans strawberry, 2 cans cherry, 4 cans pear, 2 cans currant, and 1 can quince. This assortment will vary according to the cost to provide a case of moderately priced product.

Jam Formulas

Formulas for Jams and Jellies

APRICOT JAM No. 1

80 pounds apricot pulp; 40 pounds sugar. Will make 10 No. 10 cans, 15 No. 5 cans, and 50 No. 2 jelly cans. APRICOT JAM No. 2

80 pounds apricot pulp and 25 pounds of sugar. Will make 94 No. 10 cans and 45 No. 2 jelly cans.

BLACKBERRY JAM NO. 1

40 pounds blackberry pulp, 50 pounds apple juice, and 40 pounds sugar. Will make 8 No. 10 cans and 40 No. 2 jelly cans.

BLACKBERRY JAM No. 2

26 pounds blackberry pulp, 50 pounds apple juice, and 25 pounds sugar. Will make 7 No. 10 cans, and 30 No. 2 jelly cans.

CURRANT JAM No. 1

15 pounds currant pulp, 5 pounds blackberry juice, 60