\ BCU i \KI.I-.S. 59 



the former only \\et> the skin and makes it look bright. Allow- 

 ing tomatoes to dry in the sun after washing by each method will 

 dearly demonstrate I lie dill'erenre. The water in the tank should 

 be changed continuously by the addition of the water used in the 

 >pray, an overflow being provided for the tank. The majority of 

 tomato washing machines are inefficient. 



The tomatoes are scalded, while passing slowly through a tank 

 or steam chamber, by the continuous action of hot water or steam. 

 The scalding is only sufficient to loosen the skin and not to heat or 

 soften the tomato. As the tomato emerges from the scalder it is 

 sprayed with cold water, which causes the skin to split and arrests 

 the heating of the fruit. 



The clean-scalded tomatoes are delivered to the peelers in various 

 ways, in pails and pans by carriers or belts, or by moving table tops, 

 or they are delivered to the tables directly upon belts. Various 

 devices have been used to carry the tomatoes to and from the peelers 

 and to care for the waste, the object being to secure cleanliness and 

 careful handling of the fruit. The bucket system is an old one 

 and is in general use at small factories. The bucket is filled with 

 scalded tomatoes and the peeler works from one bucket into another, 

 dropping the refuse into a third bucket or into a trough under the 

 table. The objection to the bucket is that the fruit on the bottom is 

 mashed more or less before being reached by the peeler, and the same 

 is true of the peeled fruit. Wide shallow pans have an advantage 

 over the bucket in this respect. In peeling from the special tables, 

 the tendency is to heap the bowls too full, which produces the same 

 disadvantages found in using the bucket. Some paint the buckets 

 different colors to indicate whether they are to be used for scalded 

 tomatoes, peeled tomatoes, or refuse. All buckets or pans should be 

 washed each time they are used, no matter how many times a day 

 that may be. All tables and conveyers should be washed each time 

 the plant stops y and oftener when needed. 



The peelers hold the tomatoes with the stem toward the palm of 

 the hand, pull the skin back from the blossom end, and close the oper- 

 ation by removing the core with the point of the knife, keeping it well 

 directed toward the center so as not to open the seed cells. This is 

 not only the quickest way to peel the tomato, but keeps it whole. 

 Green and undesirable spots are cut out. 



The cans are filled either by hand or by machine. The sanitary 

 or open-top cans are filled by hand, as it gives a better appearance to 

 the finished product. In this class the cans are weighed to insure 

 the desired fill. If filled too full, which may easily happen, " spring- 

 ers " or " flippers " may result, and the product be unsalable though 

 perfectly wholesome. " Springers " or " flippers," as before ex- 

 plained, have the appearance of a swell, but are not due to fermenta- 



