268 AGRICULTURE 



caps and top spring are put in place, while the clamp spring 

 is left up or raised during the entire period of sterilization. 

 In handling "screw top jars," it is important to remem- 

 ber that rubbers and caps are put in place and turned until 

 they touch the rubber, sealed partially, not too tight. They 

 should be loose enough to allow the escape of excessive or 

 expanded air. All suction or self-seal tops such as Economy, 

 Airseal, etc., are closed completely before sterilizing the 

 products. 



MAKING OF BRINES AND SIRUPS 



Brines. Brines are made by boiling salt water to- 

 gether to a certain degree of density. This is what is meant 

 by the expression "making a five per cent, brine." 



Table for Making Brine 



Salt Water Per Cent. 



1 Ib. 12J gal. 1 

 11 Ib. 121 gal. 11 



2 Ib. 121 gal. 2 



4 Ib. 121 gal. 4 



5 Ib. 121 gal. 5 

 10 Ib. 121 gal. 10 



Sugar Sirups. Fruit sirups are made by boiling 

 sugar and water together to a certain density. This den- 

 sity is usually denominated by per cent, density and is meas- 

 ured by a density gage or by what is sometimes termed a 

 "mental-finger gage," which should be explained as an ap- 

 proximate estimate of the concentration or density of sirups. 



