370 THE APPLE 



marked "25 kilos," and 1 -pound paper cartons, 2x5x7 in., 

 marked " \ kilo." 



The cannery. A modern cannery under the present require- 

 ments is an up-to-date affair — no longer are rough, crude sheds 

 considered fit places to can foodstuffs. 



The requirements of a cannery are somewhat similar to those 

 of an evaporator : 



1. The location must be sanitary and away from objectionable 

 manufacturing processes, such as soap making and tanning. 



2. The water supply should be ample and pure, free from 

 excessive hardness and iron, otherwise the finished product may 

 be damaged. 



3. The buildings should be designed to give the greatest 

 efficiency, sanitation, and light. By efficiency is meant sufficient 

 space, so arranged that every step of the work is progress. Sanita- 

 tion means good, clean, tight floors, good sewage facilities, good 

 ventilation, and, therefore, cleanliness. 



4. There should be ample machinery, tables, steam, etc., so that 

 rapid, economical, efficient work can be accomplished. 



Canning. The steps in canning apples are simple: 



1 . The fruit should be of such varieties as cook well, — slightly 

 acid, smooth, and sound, — and should be delivered in first-class 

 condition fresh from the orchard and in a manner to prevent 

 injury. 



2. The fruit should be graded or sorted for quality. This may 

 be done best by a few well-trained helpers. 



3. The fruit is picked up and cut into pieces of the proper size, 

 if so desired ; this may be done by hand or by machinery. The last 

 work is that of coring the apple. Where machinery is used for 

 peeling and coring, it may be necessary to have the fruit gone 

 over last by the hand help to detect pieces of skin left near the 

 calyx or stem, or bits of core. 



4. The cans that are to be used should be thoroughly cleaned 

 by washing. Machinery washing does this work very effectively. 



5. The cans are now filled either by hand or by machinery. If 

 by hand, the contents should be weighed rather than measured, 

 so that the finished product will be uniform ; if by machinery, care 

 should be taken to deliver the apples with the least possible amount 



