PROCEEDINGS OF THE FARMEUS' CLUB. 263 



pour oS all the juice they c;ui, which leaves them solid. They 

 get about twelve cans from a bushel ; if the juice remained thej^ 

 would got sixteen cans. Then the}^ are placed in box trucks and 

 wheeled to the store-room. About thirty women and ten men 

 were employed. The proprietors do not permit any one beside 

 themselves personall}' to attend to the boiling. 



An acre of tomatoes for earl}^ market brings about $400, after 

 that it produces 3,000 cans. The late ones yield from 5,000 to 

 6,000 cans to the acre, which, this year, are worth twenty cents 

 each. The cost of putting up a can is about fifteen cents, includ- 

 ing a two cent stamp. It is said to be a show of wisdom that a 

 can of peaches worth sixty cents requires the same stamp. The 

 whole of their early crop this year sold for $4,000. 



In addition, the skins are rubbed on a coarse seive ; the pulp 

 passes through ; it is sifted on a finer one, which takes out the 

 seed, and the product is made into ketchup, which is said to be of 

 better quality than if made of whole fruit. It sells from $15 to 

 $18 a barrel. The juice which has been poured off is sweetened 

 with molasses and made into vinegar. Finally, the skins are put 

 into a wagon and used for manure ; sometimes so much accumu- 

 lates they cannot haul them off, and neighboring farmers are o-lad 

 to take them away. You see there is not much left. 



In connection, this firm cans many kinds of fruit and vegetables. 

 We give their process ; as the result of long experience it must 

 be valuable : 



Chern'es. — The stems are pulled off, the cans filled cold, and 

 into the vacancies are poured a syrup made of one pound of best 

 white sugar and one pint of water ; seal and boil fifteen minutes. 



Peaches are boiled fifteen minutes. If a syrup is used the pro- 

 portion is a pound to a quart. 



Pears. — The same as peaches. 



Strawberi'ies are boiled one minute. 



Blackherries are boiled fifteen minutes. 



Peas are picked fresh in the morning, shelled^ placed in a ket- 

 tle, covered with water, and boiled five minutes. This they do by 

 steam, a pipe passing into the kettle. Then they are put into the 

 cans and boiled only nine hours. The best sort is the Champion 

 of England. 



Beans are picked fresh, cut up short, boiled like peas half an 

 hour, the cans filled and boiled three hours. 



Corn. — Truly this is delicious, and everybody wants to know 



