52 PEAS AND PEA CULTURE 



essing. This bacteria was found to be the cause 

 of the fermentation. These spores were destroyed 

 on heating the canned peas to 240 degrees for 30 

 minutes. This was done without injury to the com- 

 mercial quality of the goods. 



Manufacturers of cans allow two per 1,000 for 

 defects in workmanship. This appears to be ample. 

 Tip and cap leaks are much more common than end 

 or side leaks, and, of course, are due to incompetent 

 workers and lax inspection. Spoilage due to leaks 

 usually occurs within 24 to 48 hours. Peas spoiled, 

 owing to insufficient processing, are known to the 

 trade as " swells " or " sours." Occasionally, peas 

 spoil while standing in piles, on the wagons, in 

 piles at factory, or perhaps after thrashing. If so. 

 the heat and fermentation are noted. Thus it is 

 important to see that the peas move from the 

 grower's field on through the viner, the grader, the 

 blanching and processer, and into the cans, with the 

 greatest possible dispatch. 



Pea Silage. — In the early days, pea vines were a 

 waste product in many factories. In fact, some 

 managers actually paid to have them hauled away. 

 Many farmers now take the pea vines home with 

 them and feed direct to the stock, or place them in 

 their silos. Factory managers frequently provide 

 a series of large silos at the factory and in case 

 farmers have no facilities for storing the silage, the 

 factory silo is used and later the farmer buys this 

 silage at $2, or thereabouts, a ton. Crosby* has re- 

 cently compiled a very helpful bulletin on the util- 

 ization of pea-cannery refuse for forage. He de- 



* U. S. Dept. of Agri., Circular No. 45. 



