\ -|-.(, I. I \i;l.i.-. 55 



yellow, but not watery. It has been the custom generally to grow 

 the pumpkins with the corn, but a few canners find that a more satis- 

 factory yield and a far more uniform quality are obtained by grow- 

 ing in the open field as a special crop. 



The pumpkins are carefully selected, stemmed, and well washed 

 to remove any adherent dirt. They are cut into large pieces, either 

 by knives or roller disks, and are given a general washing in a heavy 

 squirrel cage, the principal object being to remove the seeds and loose 

 fiber. The pumpkin is then put into large iron crates and cooked 

 in the retort until it softens, which requires about 20 minutes at 240 

 F. ; it is next run through a cyclone, which removes the hard part 

 of the skin and the tough fiber. The pulp proper is cooked very 

 little if it is of a good consistency, but if light or thin it is evaporated 

 until it is of the right body. It is filled into cans while hot, sealed at 

 once, and processed at 250 F. for 90 minutes. 



Some packers cut the pumpkins in halves and peel and core with 

 special revolving knives. This necessitates considerable extra hand 

 work, but is particularly advantageous when the pumpkins do not 

 ripen uniformly. It does not have any apparent advantage over the 

 direct-heating method if the raw material is of uniformly good 

 quality. 



Pumpkin is packed almost exclusively in No. 3 cans, which should 

 be enamel lined, thus preventing action on the tin, and also aiding in 

 the retention of better color and flavor. 



A good can of pumpkin when opened should be filled within one- 

 half inch of the top ; should be fairly heavy, smooth, evenly screened, 

 free from fiber, and uniformly colored. A can lacking an inch or 

 more of being full, coarse, containing fiber, or being thin and watery, 

 is not a first-class article and is short weight. A Xo. 3 can should 

 contain at least 32 ounces. Squash (Cucurbita ovifera) is grown and 

 handled the same as pumpkin. 



RHUBARB (RHEUM RHAPONTICUM ) . 



Rhubarb is grown in fields, in rows 4 feet apart and hills about 

 2 feet apart in the rows, and is cultivated the same as are potatoes. 

 The soil must be rich to give a luxuriant growth. It is harvested 

 when the leaf stems are of large size, which may be at any time from 

 the middle of May until the middle of August. 



In harvesting the best stalks are selected, the small or undesirable 

 ones being left to take care of the plant. The pulled stalks are made 

 into bundles ; the leaf and butt are then cut off and the stems placed 

 in crates to be hauled to the factory. The hauling is done the same 

 as in the case of tomatoes. 



At the factory the rhubarb is washed in large tanks of running 

 water and at the same time inspected for any imperfections. The 



