IORY OPERATIONS. 



17 



grade would IK- the preferable one to buy, but they are usually se- 

 lected for their delicacy and flavor, which are found in the highest 

 degree in the youn<re-t and tenderest peas, or the first grade. 



(;1L\I)IN(; FOIl SIXK. 



The grading for -i/.e i- a very -imple matter. The peas are passed 

 over sieves, <>r int a revolving cylinder having four sections with 

 perforation- of diil'eivnt sizes. The perforations in the first sieve or 

 lection measure nine thirty-seconds of an inch in diameter. The 

 which pa through this -i/.e opening are known as No. 1, or 



!'i'. ' A in. .. I. in -;iMit:ir\ p.-a canning plant. The large cylinders on the right are the 

 graders for siz.- i:.-l..w th.-m and .-xtending out into the room are the picking belts. 

 On the left are the cylinder blanchers. The roof shows the sawtooth lighting system, 

 and the floor Is of concrete for flushing. 



" petit- pois." The next >ize of perforation is ten thirty-seconds of 

 an inch in diameter, ami the peas passing through are known as No. 

 -2. "extra -if ted," or "extra fins." The third size of perforation is 

 eleven thirty-seconds of an inch, and the peas which pass through 

 are known a> No. ''>. "sifted," or u fins." The last size is twelve 

 thirty-second- of an inch, and the peas which pass through are 

 known a> No. 4, or "early June" peas. The peas which are too 

 large to pa through this sieve go over the end and are known as 

 No. :.. or " marrowfat-." Some packers add one more sieve for late 

 1-ea-. with perforations thirteen thirty-seconds of an inch in diameter 

 for the No. :>. and those which pass over this sieve are called No. 6, 



