58 Report OF THE BACTERIOLOGIST OF THE 
of the State, since in many cases this represents the results of 
20 years’ practical experience. Accofdingly blanks were sent to 
all the canners of the State known to be packing peas. Canners 
have been so frequently charged with keeping their methods 
secrete that the promptness of the replies came as an agreeable 
surprise. With one or two exceptions the desired information was 
furnished by every canner and often accompanied by an expression 
of interest and an offer of cooperation. 
DETAILS OF PRocESsING PEAS, FROM Reports or New York Pra 
CaNnneErs, 1902. 
TrmME PRocESSED IN MINUTES. 
Number of 
Temperature. factories. 
10 | 15 | 20 | 25 | 30 | 35 | 40 | 45 | 50 | 55 | 60 
Deg. F 
230 2 1 2 1 
235 3 1 2 
236 2 1 1 3 1 
238 2 1 1 1 2 1 | 
240 2D 5 St et5.sl alia ete 5 1 Lhe 1 
244 1 dl 
246 2 1 1 Tea Hat thes oo 
250 1 1 | | 
This table is based upon the replies of 1902 and shows the 
situation at a glance. It includes the returns from 39 factories 
but really represents a much larger number since the large com- 
panies commonly filled out a single sheet to cover their numerous 
branches. The common practice is to use a single temperature 
and vary the length of exposure according to the condition of the 
peas. Since 240° F. (1153° C.) was so commonly used it was 
taken as the most desirable temperature for further work. 
° 
THE EFFECT OF 240° Fr, (115%° C.) ON THE GERMS. 
In order to test this matter under satisfactory conditions the 
work was carried on at the factory. Each #2n was inoculated 
with a large number of spores of the gas-forming germ. 
The inoculations were made as the cans came from the filler 
and they were treated in the usual manner in other particulars. 
They passed to the processing room within an hour and there 
their method of treatment differed from the normal only in that 
they were heated for special lengths of time. After heating they 
were dropped at once into a stream of cold running water and 
thoroughly cooled. 
