No. 4.] CANNING IN GLASS. 57 



it gives the bacteria a chance to get on the food, and there is 

 danger of spoiling. 



To can chicken, cut up as for an ordinary stew or fricassee, 

 leaving in some of the bones. Pack in jars. Add pepper and 

 salt to taste, and fill jars to the brim with cold water. Put 

 on the rubbers and tops, and clamp. Sterilize for three hours 

 in the hot water bath outfit, or sixty minutes under 15 pounds' 

 pressure. 



To can fresh beef, wash and cut in cubes. Pack in jars 

 (after they have been wiped with a sterilized cloth kept for that 

 purpose). Add a little fat and a teaspoonful of salt to each 

 pint of meat. Place on rubbers and tops and sterilize in the 

 hot water bath outfit three hours, or sixty minutes under 15 

 pounds' pressure. 



To can all kinds of roast meats, roast the meats in the usual 

 way, and when cold slice and pack in the jars solid. Fill to 

 the brim with the juices or gravies. Place on the rubbers and 

 tops and sterilize in the hot water bath outfit three hours, or 

 sixty minutes under 15 pounds' pressure. 



To can roast or fried chicken, turkey, duck or any game, 

 dress and roast thirty minutes in a hot oven. When cool, cut 

 up and pack in jars and fill jars with gravy. Place on the 

 rubbers and tops and sterilize in the hot water bath outfit for 

 three hours, or sixty minutes under 15 pounds' pressure. 



Following Mr. McCarthy's address in the main hall, Mr. 

 Junius S. Gates, of the Farm Management Bureau of the 

 United States Department of Agriculture, spoke on "Farm 

 Management: Its Application to Southern New England 

 Conditions." 



