12962 Tue VeceraBLe Inpustry in New York State 
tage. Peeling is somewhat of an art. A short knife with a blade 
about two inches long is the best tool. The peeler grasps the 
tomato in the left hand with the stem end away from the palm, 
the blossom end lying in the palm of the hand. The knife should 
be held as nearly parallel to the line of the core as possible, and 
should be run into the tomato only deep enough to remove the core 
without opening up any of the seed cells. If the tomato has been 
properly scalded, as the core is being removed, the skin will leave 
it and be left in the palm of the hand when the tomato is dropped 
into another pan which is used to hold the peeled stock. 
Next the tomatoes are packed into cans, after the cans have 
been thoroughly washed. In packing the tomatoes a small quan- 
tity of the juice from the peeled stock is first placed in the bottom 
of the can — about two tablespoonfuls of juice is about correct — 
to fill the spaces between the tomatoes as they are placed in the 
can. If this juice is not placed in the bottom of the can it is 
almost impossible to have the can turn out full when cut and 
emptied. 
Next in order after filling is 
thoroughly washing or wiping off the 
tops of the cans. If this is not done the 
operation of capping or soldering the 
top in place cannot be properly per- 
formed. Next the cap or so called top 
of the can is soldered on. When pur- 
chasing cans the little tops or caps 
which cover the openings in the ordinary 
| cans should be ordered sent with solder 
enough on their edges to fasten or seal 
them to the cans. 
Soldering is performed as follows: A 
tool is used, called a capping steel, 
Pd ile alte rare which exactly fits over the cap to be 
~~" soldered on the can. It is heated to the 
required temperature either by a plumber’s gasoline furnace or 
by a charcoal furnace. The latter may be a homemade affair made 
by cutting a hole in the side of an old milk can so an opening 
