FACTORY OPERATIONS. 



23 



ounce, although it is not uncommon to get cans from 1J to 2 ounces 

 .-.hurt on peas and correspondingly overweight on liquor. 



The amount of peas put in a can will depend upon the grade, the 

 time given in- the blanch, and the length of the process. The better 

 the grade of pea the greater the quantity which will go into the can, 

 and these will IK least affected by either blanching or processing, 

 while the poorest irrade of peas is affected the most. In filling a 

 can with good peas, an allowance of less than one-fourth of the space 

 in the can is made for swelling as a result of processing, and for poor 

 peas an allowance of more than one-half is made, so that the volume 

 of pea- n-ed in the former ca~e is about three-fourths, and in the latter 

 about one-half the volume required in the finished product. 



i:\prriniriits made to determine the increase in the weight of peas 

 at the re-ult of proce ini_ r -howed that, given the same process, the 

 lirM oi- best grade increased from 8 to 11 per cent, the second or 

 intermediate L'rade from Hi to 21 per cent, and the third grade from 

 _'l to 83 p'-r cent. There \va- al-o -ome variation in the increase in 

 \\einfht with the ditlerent sixes of peas, the " petits pois " showing 

 the ^reate-t increase in I he poon-t grade. These experiments were 

 limited to the conditions present somewhat late in the season and are 

 not complete. I. ut only indicative in a general way of the changes 

 which take place. 



The follo\\ in;: taMe. ba-ed on the examination of a number of cans 

 filled and brined by machine. -lm\v^ approximately the character of 

 the changes, -ome \ ariation in the liirni'e- being due to the use of vol- 

 ume instead of \\eiijlit as the unit in filling: 



KffiVt <>f />/'orr //;/ nn tin v/: '// diffrmit f/nnlcx of l>CdS. 



rrrns pois .NO. i. 



KXTKA SIFTED Oil "EXTRA FINS I NO. 1 



SIFTED OR "FINS" (NO. 3) 



