New YorK AGRICULTURAL EXPERIMENT STATION. 59. 
The largest size and smallest size of Alsaka peas were used 
and the medium size of Advancers. They were run in batches 
of 50 cans of each size at each temperature. The Alaska peas 
were run on July 8 and the Advancers July 13. The cans were 
removed to the laboratory where they were kept under observa- 
tion for 8 months. The temperature of the stureroom was kept 
between 80° F. (268° C.) and 90° F. (322° C.) for a number of 
months. 
Two Pounp Cans or Peas Heaten av 240°F (1153°C.) ar Factory. 
PUAC ATIVTNIEAULCS 5c ooc 5 Geld teu eee 10 15 20 25 30 35 40 45 
WNotcans heated 5. s)<soracis casas. 150 150 150 150 | 150 150 150 100 
INO cans Swelled™. ior ssc ease ne 150 99 73 6 1 0 0 0 
Percentage swelled.............. 100 66 49 4 0.6 0 0 0 
The above table shows that when this particular organism or 
one equally resistant is present it will be unprofitable to process 
at 240° F. (1154° C.) for a shorter time than 80 minutes. 
These cans differed from the normal only in two particulars. 
We made sure that they contained spores of the germ we desired 
to test and after the test we held them at a temperature which 
would encourage the growth of any germs which might be alive 
in the cans. 
On examining the spoiled cans it was noted that those heated 
but 10 minutes contained a mixture of different forms while 
those heated for a longer period were quite uniformly free of all 
but this one kind. In view of these results it is hard to under- 
stand how factories can sterilize cans under any circumstances 
“when processing but 10 minutes at 240° F. 
The factory where the outbreak occurred has used 240° F. for 
30 minutes through a large part of the season with no loss from 
swelling aside from occasional leaks. 
LIMITATION OF THESE RESULTS. 
It should not be forgotten that while these results and recom- 
mendations are believed to be generally applicable to what may 
be expected in practice they are strictly reliable only when com- 
bating this or a less resistant species. While this germ has 
proven to be unusually resistant to heat it is quite possible that 
some factory may have trouble with another germ which is even 
