HORTICULTURE. 103 



half or quarter pieces, put up in not less than ten degrees of 

 cold cane-sugar S)Tup. 



Pears, Bell or Duchess. — Cans full, fruit pared, cut in half or 

 quarter pieces, put up in not less than ten degrees of cold cane- 

 sugar syrup. 



Pineapples.— Co-ns full, fruit sound and carefully pared, slices 

 laid in evenly, put up in not less than ten degrees of cold cane- 

 sugar syrup. 



Plums and Damsons. — Cans full, so__und fruit, put up in water. 



Quinces. — Cans full, fruit pared and cored, cut in half or 

 quarter pieces, put up in not less than ten degrees of cold cane- 

 sugar syrup. 



Raspberries. — Cans to cut out not less than two-thirds full and 

 after draining, fruit to be sound, put up in not less than ten 

 degrees of cold cane-sugar syrup. 



Straivherries. — Cans to cut out after draining not less than 

 half full of fruit, which shall be sound, and not of the variety 

 known as seedlings, put up in not less than ten degrees of cold 

 cane-sugar s}Tup. 



Whortleberries. — Cans full, fruit to be sound, put up in water. 



B. Vegetj^bles. 



Lima Beans. — Cans full of green beans, clear liquor. 



String Beans. — Cans full, beans young and tender and care- 

 fully strung, packed during growing season. 



Corn. — Sweet corn only to be used from the cob while young 

 and tender, cans to cut out full of corn. 



Peas. — Cans full of young and tender peas, free of yellow or 

 black eyes, clear liquor. 



Pumpkin. — To be solid packed as possible, free from lumps 

 and of good color. 



Succotash. — Cans to be full of green corn and green lima beans. 



Tomatoes. — Cans to be reasonably solid, of good, ripe fruit, 

 cold packed. 



STANDARD SIZES FOR CANS. 



Diameter. Height. 1 Diameter. Height. 



No. I Cans 2j in. 4 in. I No. 6 Cans, twice the quantity of 



No. 2 Cans Si's" 4i1i " I No. 3. 



No. 3 Cans 4i^8 " 49 " No. 10 Cans 6^ in. 7 in. 



