284 NEBRASKA STATE HORTICULTURAL SOCIETY 



remove the jars from the vat and let them stand until the next day; 

 then place them again in the vat as on the previous day, lifting the 

 spring at the side of the jar in order to prevent the accumulation of 

 steam on the inside, but do not take oif the top. Boil again for one 

 hour. Clamp on the tops by pressing down the springs and remove 

 the jars from the vat. 



This double or fractional sterilization is to be recommended 

 upon all occasions. Follow these directions and allow no air to enter 

 the jar during or after sterilization, and except in case of defective 

 rubbers or broken jars you will seldom lose a can of tomatoes. 



The same method may be foljowed in using screw-top jars. Put 

 In the tomatoes, put on the rubber, and screw on the top lightly. 

 Place in the boiler and boil for an hour. Screw on the tops tightly 

 and remove from boiler. If you want to practice double steriliza- 

 tion with the screw-top jars, place them in the boiler on the second 

 day and wait until the water comes to a boil before loosening the tops. 



It is best with tomatoes, as with all other vegetables, to cook 

 them in jars. Cooking first in an open kettle will drive off some 0£ 

 the volatile oils or other substances that give the tomatoes their 

 flavor. This does not happen when they are cooked in the jal". 



Canning Tomatoes Thick. 



For people who prefer their tomatoes thick, the following will 

 be found a safe method: 



Prepare them in the usual way, place in a preserving kettle, and 

 boil till they reach the consistency desired. Pour them in the jars while 

 hot, put on the tops loosely, and set the jars in the sterilizer, being 

 careful to have the water already hot in order to prevent the jars 

 from breaking. Bring to a boil, sterilize 20 minutes, fasten the cover 

 on tightly and remove the jars from the sterilizer. 



THE EVOLUTION OF THE CIDER INDUSTRY. 

 By M. Burr Talmake, President Hydraulic Press Mrg. Co., Mt. Gilead, O. 



Industries which live and continue through many generations to 

 be useful to man must pass through periods of the evolution. These 

 periods of evolution make for the industry the development which fits 

 them for the conditions resultant of ever changing time. Progress and 

 conservation brings on these evolution periods. Conservative feeling 

 has been foremost in the minds of prominent men for many years. The 

 by-products of our mills formerly consigned to our scrap dumps are 

 now being treated and much valuable material obtained therefrom. 

 Forests at one time considered worthless only to be converted into a 

 clearing are now being protected by the government. The same thing 

 is true of our western land and of our mineral possessions. In the 

 meat industry packers have gone so far as to conserve every part of 

 the hog so that there is "nothing left but the squeal." And lastly but 



