380 VINEGAR, CIDER, AND FRUIT- WINES. 



about one foot high. Two round iron rods run up opposite to 

 each other from the edge of this plate and serve as a support for a 

 movable iron cylinder open at the bottom and closed on top. 

 Upon the iron plate the cans are placed in the form of a pyramid, 

 and the cylinder is then drawn down and screwed air-tight to the 

 plate. A pipe communicating with the steam-boiler enters the 

 cylinder, and as soon as the latter is connected with the plate steam 

 is admitted. After a certain time, which corresponds with that 

 previously given, the steam is shut off, the cylinder pushed up, 

 and the cans removed, the further treatment of which is the same 

 as given above. 



In many factories the cans are still heated, according to the old 

 method, in boiling water. For this purpose the cans 100 at a 

 time are placed upon an iron plate attached to a steam-crane and 

 submerged for 15 to 20 minutes in boiling water in a large shal- 

 low kettle. In this case the caps are not perforated, but soldered 

 down air-tight. A workman watches the cans while they remain 

 in the water and by means of a tool removes those from which 

 small bubbles arise ; such cans being not air-tight are returned to 

 the tin-shop for repairs. The rest after being heated are also 

 brought to the tinshop, where the caps are perforated with a hole 

 the size of a small pea, which is again soldered up after the escape 

 of the heated air. 



The canning of tomatoes, asparagus, and other vegetables is 

 effected in a similar manner except that no syrup is used. For 

 the following description of tomato canning, which may serve as 

 a type for all the rest, we are indebted to Mr. Richard T. Starr, 

 of Salem, N. J. 



The tomato was for many years found only in hot-houses and 

 conservatories of the rich. It was known as the love-apple and 

 considered a curiosity. Our ancestors had no idea that this small 

 red berry, for such was about its size, would ever, even under 

 careful cultivation, become of mammoth size and form one of 

 our most important articles of food. But such is actually the 

 case to-day. The exact time when the now great industry of can- 

 ning this vegetable commenced cannot be established with any 

 certainty. The taste for it seems to be an acquired one, and for 

 years the industry struggled in its infancy until the breaking 



