i6H THE CONNECTICUT POMOLOGICAL SOCIETY. 



attend to his business, but when he was talking to me he said 

 that he had not been so well in ten years, and he laid it to eating 

 fruit. Instead of eating a few peaches, as people usually do, 

 he had made a meal of them before breakfast, and he told me 

 that he hadn't been in such good health for years, and he said 

 that he was going to follow it up, and eat freely of every kind 

 of fruit that he could find in the market. 



Now I want to touch upon just about three points, briefly, in 

 regard to what is necessary for success in fruit canning in 

 glass. Some of the principles hold true equally as well when 

 applied to canning in tin. In the first place, have good cans. 

 The only thing that was attractive about some fruit that I saw 

 put up in old Mason cans, was the fruit itself. Don't put beauti- 

 ful fruit in old, rusty, unsightly-looking Mason cans. We would 

 not use them if they were given to us free of all expense. There 

 is too much risk of loss, besides the appearance of the cans. I 

 have brought along a couple of jars to show what I consider 

 a perfect can. The old process of turning a jar upside down 

 to see whether the syrup oozes out is not a perfect test. I have 

 seen bubbles come up through where a drop of syrup could not 

 come, and in a week or so that can would be spoiled. Even 

 though there might not be any syrup or air get out, the can 

 might become imperfect afterwards, owing to the fact that the 

 rubber may shrink, or there may be some slight imperfection in 

 the rubber, which may gradually let in the air. And then again, 

 if you do not cook the fruit just enough you take a good deal 

 of risk that way. Any of those things will result in fermenta- 

 tion, and the fruit is spoiled. Now here is a can that I wish 

 to speak of which has certain advantages. I think it is a good 

 looking can. It is patented by a party in New Britain. It has 

 got a cover fastening that is very convenient. The advantage 

 of that fastening is that you can put it on a hot jar of fruit, and 

 not touch the jar at all, and then lift it up anywhere. And then 

 there is a spring attached to it so that you can gradually tighten 

 it, and when you have tightened it as much as it is safe to do, 

 it is at the point of the greatest firmness. It is sealed up, and 

 you never can get it any tighter. That fastening is certainly a 

 very convenient thing. 



Now I would like to call your attention to a method of pine- 

 apple packing which our firm has been following up. With 



