PEACH AND THE PEAR. I39 



days ; no change can go on in them, no fermentation can 

 arise, for there can be no proliferation of bacteria, for 

 there is no air present, no oxygen for the processes of 

 oxydation ; hence there can be no reaction between 

 the contents of the can and the tin, and hence, nothing 

 injurious to health can be developed in tin recep- 

 tacles of this kind, which are absolutely air-tight, and 

 soldered entirely on the outside. I admit that glass 

 is a more refined and a cleaner material for the packages, 

 but the trouble is to hermetically seal it ; it is more 

 costly, in the first place, and there is great loss from air 

 entering, both in the hands of the producers, the middle 

 men, and the consumers. The method of hermetically- 

 preserving is simple, and the first requisite is absolute 

 cleanliness in every detail of the business. The opera- 

 tors, the knives, all the utensils, the tables, the floors, 

 the buildings, the grounds, must be kept scrupulously 

 clean ; nothing should be allowed to ferment within a 

 mile of a canning establishment. 



The first step is to grade the fruit, then pare it 

 and usually cut it in half, although some is canned 

 whole. Then the fruit is put in copper-trays, and steamed 

 in the steam-box ; this softens and wilts the fruit. 

 The next step is to put the fruit into the cans or jars ; 

 then pour over the fruit, hot syrup, of the proper density 

 for the brand ; eight pounds of sugar to twelve cans is a 

 heavy syrup. The cans, when full, weigh, usually, 3 lbs., 



