378 VINEGAR, CIDER, AND FRUIT-WINES. 



In the canneries in the United States the cans are manufacured 

 in a special department, and the division of labor is carried so far 

 that every can passes through eight hands before it is finished ; 

 but only with such a system is it possible to turn out large quan- 

 tities in an incredibly short time. This far-reaching division of 

 labor is, however, not limited to this department alone, but is the 

 supreme law in the entire establishment. In the same department 

 the solder is cut by a machine into small three-cornered pieces. 

 Each workman receives a certain quantity by weight of solder 

 and of charcoal with which he is expected to solder a certain 

 number of cans. The workmen are paid by the piece, and each 

 solderer has a number which is stamped in every can he solders, 

 so that those which prove leaky may be returned to him for repair. 

 By this system there is no waste of material, and the leaky cans 

 do not exceed 5 in 1000. 



In another department the fruit is carefully inspected on long 

 tables ; the unsound is thrown out, and the sound turned over to 

 the peelers and stoners, who of course work with the most im- 

 proved machines. There are carriers bringing uninterruptedly 

 fresh fruit and off-bearers removing and sorting the waste. 

 ^Nothing is thrown away, the waste being used partially in the 

 manufacture of jelly and partially in distilling ; even the stones 

 are utilized, as they are sold either to nurserymen or to chemical 

 factories. Other workmen are occupied in placing the peeled and 

 stoned fruit in the cans, which are handed over to boys, who place 

 them upon small trucks running upon rails and transport them 

 to the department where the filling in takes place. In the same 

 department the syrup of sugar and water is prepared, but if the 

 proportion of composition were asked a different answer would 

 be received in every cannery. In regard to this point every 

 manufacturer has his own ideas, which also extend to modifications 

 for the different varieties of fruit. One factory we know of did 

 not use any syrup whatever. The fruit was simply pressed quite 

 tight into the can, and had to depend on its own juice. The fruit 

 retained its natural color, taste, and aroma better than with the 

 use of syrup, but the important question whether its keeping 

 quality was equally good we are unfortunately not able to answer. 

 All manufacturers agree, however, that the best quality of white 



