Sterilizing by Heat 437 



to ruin his goods by excessive heating. A circular letter, 

 sent out to canners in New Yorlc State, brought repHes 

 from twenty-nine, of whom eleven were of the opinion 

 that a temperature of 240° Fahr. is liable to 

 injure the quality of the peas. The others had observed 

 no bad effects. We must conclude, however, that ex- 

 posures of more than thirty minutes at 240°, or shorter 

 exposures at higher temperatures, are apt to diminish 

 the commercial value of canned vegetables. 



Fig. 67. Bacteria in meat extracts and allied products.— 1. Bacterium inaulosum. 

 l.BacmuB carniphilua. 3. Bacterium rusticum i Bacillua carmphdu^. 

 5. BadUuamicam. 6. Bacaius glaciformis. 7 Bacfua carnis 8. BacUlu^ 

 intermiUans. 9. Bacillus loevis. 10. Ba^}}^ .'^"'■'^Ti^'^- 

 Icevis. 12. Bacillua vegetus. (All after Wilhelmy; X 2,000.) 



