367 
the fruit to which it belongs. The cans up to this point have the 
large circular opening in the top, through which they are filled. 
They are then placed in racks holding several dozens, the racks being 
mounted on cars which bring them to the right height for convenient 
handling. They are then wheeled to the syrup tank and filled with 
syrup, about 300 to 350 pounds of sugar being used to a ton of 
peaches. The little caps to cover the circular openings, each cap 
with a small hole in the centre, are next soldered on with an ap- 
paratus by which a large number are handled in a minute. The 
truck on which stands the rack is then passed on to a tank full of 
boiling water, in which the rack, cans, and all are immersed. The 
hole in the cap is so small that no water enters, and none of the 
syrup comes out. Next, the rack full of cans is replaced on the 
truck and passed on to the second solderers, who deftly deposit a 
drop of solder on the hole in the cap. To make sure that no germs 
of decomposition are left within, the cans are again immersed in 
boiling water, and are then ready for packing, in which is included 
the placing of the proper label and boxing. The cans are made by 
machinery in the upper storey of the building, and come rolling 
down in a steady stream during working hours along a railway 
made for that purpose.” : 
PULPING FRUIT. 
Apart from fruit-canning, which needs to be done with a con- 
siderable amount of neatness, and requires a certain skill to be 
successfully carried out, a large number of the varieties of fruits 
cultivated in our orchards are not adapted for the purpose of can- 
ning. 
Pulping fruit does not present the same difficulties. The 
principles of canning apply broadly to this method of utilising our 
fruit, but the operations of pulping are, in the main, more within 
the means of the majority of fruitgrowers than is fruit-canning 
properly speaking. 
For pulping, the fruit is picked in approximately the same 
condition as for canning—firm and sweet, although the over-ripe 
fruit may be used as well. 
No sugar is required. The stone fruits are pitted and set to 
cook in a copper boiler, or preferably in a steam-jacketed pan. The 
object of this cooking is to kill all germs of decomposition, the 
time required varying from 25 to 35 minutes. The whole mass is 
kept continuously stirred to prevent caking and burning, which 
would materially damage the quality of the pulp. 
Immediately the pulp is cooked, the fire is drawn out or the 
steam shut off, and the pulp is run or ladled into tins of recognised 
size if for export. 
