Chapter VIII 



CANNING THE PEACH. 



Hermetically sealing, or as it is now commonly 

 called, canning the peach, is a method of preservation 

 very largely practised at present on the peninsula, and 

 the peach is preserved with all its flavor, and other attri- 

 butes wonderfully maintained. At a time when the ripe 

 fruit cannot be got, or to those who are never able to 

 get it, the canned peach is an admirable substitute. 



There is much history in this word "canning," and 

 as Trench would have followed out such a word, we 

 might trace in it a good part of the history of fruit-culture 

 on the peninsula. The first time I ever saw the process 

 was in a frame building on the far side of the canal, in 

 St. Georges, more than thirty years ago, where the late 

 Dr. John H. Fromberger was engaged in putting up the 

 fruit, and for the purpose used glass jars. He succeeded 

 admirably in putting on the market a good article, and 

 made large shipments to Europe, but his business 

 methods proved defective, and he soon abandoned the 

 enterprise. 



