28 THE CANNING OF PEAS. 



ounces). The variation in the total weight was between 650 and 735 

 grams; the can between !>:> and 110 grams; the peas between 301 and 

 005 grams ; and the liquor between and 300 grams. 



In the experimental work it was determined that a well-filled can 

 should have 400 grams of peas ard 200 grams of liquor, and the 

 average for the commercial brands is essentially the same. When a 

 can contains less than 385 grams, it is usually a slack fill, unless it 

 contains marrowfat or telephone peas; if it contains more than 415 

 grams, the peas will be overcrowded or the liquor will be poor. If 

 ihe>e figures are accepted as a fair standard, 30 per cent of the cans 

 were >liort weight on fill of peas and 20 per cent contained an over- 

 weight of peas. 



The peas were graded for size by shaking them through sieves con- 

 taining >tamlard-sized holes; 74 per cent were found to be true to 

 the label; 17.3 per cent were found to be larger than represented; and 

 8.7 per cent were smaller than was claimed. 



The peas were also tested for quality by suspending a sample in 

 a salt solution having a specific gravity of 1.075. Peas of known 

 quality before being canned were used as a standard, and it was found 

 that first-class tender peas would float in such a solution, while the 

 poorei, hard peas would sink. Assuming such a test to be fair for 

 quality, it was found that 53 per cent were true to the label; 41.7 per- 

 cent below the grade claimed; and 5.3 per cent above the grade 

 claimed. 



These figures are not at all surprising. The high-grade and higher- 

 priced goods are usually what they purport to be, or better, and the 

 poor goods are offered as being of a high quality. Peas which are 

 manifestly too poor to be sold as coming from a factory without im- 

 pairing its reputation are sold under other guises, but with labels 

 claiming high quality. " Telephone " and "marrowfat" peas are 

 generally sold as " early June " peas. From 8 to 16 per cent of the 

 pack consist of these large peas, but they are seldom found on the 

 grocer's shelves. In the high-class peas the " sifted *' peas are sold 

 a> "early June" and the "extra sifted" as "sifted" peas. The 

 lack of uniform grading and the use of individual names accounts in 

 some measure for the present condition in the trade. The fact that 

 no method of grading peas for quality at the factory has come into 

 general use also explains in a measure the lack of a standard for the 

 canned article. This condition will probably change within the next 

 fevr year>. The nutritive property of the peas, whether of one size 

 or another, or one degree of tenderness or another of hardness, is not 

 brought into question; but trade and custom have established that 

 young tender peas of a certain size should be so designated, and that 

 the inferior, hard, overripe article should not be confused with them. 



A comparison of the peas packed in 1908 though a poor year 

 with peas of the same brand of previous years shows a marked im- 



