MILK. 71 



for No. 1 can-, and 7.~) minute at 240 F. and 4 hours at 212 F. for 

 No. H cans. The process for wet shrimp is 11 minutes for No. 1 and 

 \-2 minutes at 240 F. for No. 1J cans. 



The fill of 4 and '. ounces in the No. 1 and No. 1 cans has the 

 appearance of being liirht weight or slack filled. Kxperienre lias 

 shown, however, that close filling causes matting of the shrimp and 

 an unsightly appearance. The wet-packed shrimp are preferred by 

 lho>e who are familiar with the fresh article. They have better 

 i -MU re. odor, and taste than the dry packed. A barrel of good 

 shrimp will pack 100 No. 1 cans or 100 cans of No. 1. 



Formerly shrimp were put up in bulk with a preservative. These 

 w r ere headless (only the head and thorax removed, the shell left on), 

 and since that method of preservation is no longer approved, very 

 few shrimp are obtained upon the market other than canned. Some 

 pickled headless shrimp are put up in 1 to 5 gallon cans for hotels. 

 These are boiled in strong brine for several minutes and put up in a 

 saturated salt solution. They keep, but are very salty, and as it takes 

 a long time to freshen them they are not available for immediate use. 



Shrimp are difficult to keep. Put up in the ordinary tin can they 

 will blacken in a short time and will attack the tin, making minute 

 holes. Success in canning shrimp was dependent upon lining the can. 

 This was first done by Mr. G. W. Dunbar, of Xew Orleans, in 1875. 

 The method consisted in inserting a sack in the can and filling it 

 with the shrimp to prevent their coming in direct contact with the 

 tin. Later a thin veneering of wood, corn husks, parchment paper, 

 asphaltum, and enamels were used. Parchment paper is used by all 

 packers, with possibly one exception, at this time ; in this case wood 

 veneer is used. 



MILK. 



Canned, condensed, or evaporated milk is one of the large indus- 

 tries in this country. It is put up as plain or sweetened evaporated 

 milk. The condensory is usually located in a good dairy section 

 where a sufficient quantity of milk can be obtained by direct delivery 

 in a very short time. The production must be under similar condi- 

 tions to those obtaining in city dairying. The cows must be healthy, 

 the dairy sanitary, the milking done in a cleanly manner, and the 

 milk cooled and delivered promptly. The matter of cooling and 

 prompt delivery is more important than in the city delivery, for the 

 production of a slight acidity will interfere with condensing to a con- 

 sistency where the product will comply with the law. 



On being received at the condensory the milk is immediately tested 

 for acidity and fat. and if the former exceeds 0.2 of 1 per cent the 

 milk is rejected for regular trade, though it may be accepted at a 

 lower price for making a cheaper grade for confectioners' use. 



