FACTORY OPERATIONS. 



13 



dine M> that when the peas are admitted at one end they will tend to 

 roll to tin- other ;i> tin- cylinder revolves. On the inside is a perfo- 

 rated pipe that sprays a stream of water upon the peas, which insures 

 their heini: ^ell wa-hed provided the spray has some force. When 

 the \\eather i- vrry warm and the peas accumulate more rapidly than 

 thev can be passed through the filler, it may be necessary to wash 

 the -helled pea- in cold water every few hours in order to prevent 

 fermentation. The washing should be thorough not only to remove 

 all dirt. l>iit al-o the mucoii- -nh-tance, thus insuring a clearer liquor. 

 tiir. _'. i 



_. Interior >f mnn.T.v showing s.|tiirn>l cajri-s for washing peas and the brine tanks 

 wh>r> t!-y art- trruded according to quality. 



, i:\DlXt; FOK QUALITY. 



After the peM IKI-S throurh the wa>her, they should be graded ac- 

 cordinir to the .leirree of maturity or hardness. This is accomplished 

 1\ pa^ini: them through tanks containing salt solutions of different 

 den.-itir-. It has been found that the young tender peas will float in 

 a -alt solution somewhat heavier than water and those more mature 

 will -ink. while the very mature peas will sink in a heavy salt solu- 

 tion. Pea-, therefore, may be sorted very readily into different grades 

 according to their density by using different strengths of salt water. 

 In practice three -rrades have been made. The first grade consists of 

 all j>ea> which will float in a solution having a specific gravity of 

 1.040. The second grade consists of those peas which will sink in a 



