Sterilizing by Heat 



437 



to ruin his goods by excessive heating. A circular letter, 

 sent out to canners in New York State, brought replies 

 from twenty-nine, of whom eleven were of the opinion 

 that a temperature of 240 Fahr. is liable to 

 injure the quality of the peas. The others had observed 

 no bad effects. We must conclude, however, that ex- 

 posures of more than thirty minutes at 240, or shorter 

 exposures at higher temperatures, are apt to diminish 

 the commercial value of canned vegetables. 



Fig. 67. Bacteria in meat extracts and allied products. 1. Bacterium insulosum. 

 2. Bacillus carniphilus. 3. Bacterium rusticum. 4. Bacillus carniphilus. 

 5. Bacillus micans. 6. Bacillus glaciformis. 7. Bacillus carnis. 8. Bacillus 

 intermittans . 9. Bacillus laevis. 10. Bacillus Kaleidoscopicus . 11. Bacillus 

 Icevis. 12. Bacillus vegetus. (All after Wilhelmy; X 2,000.) 



