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considerable advantage. As steam accomplishes the desired result 
without appreciable losses in nutrients, scalding in steam seems pref- 
erable to scalding in boiling water. 
But scalding water has a cleansing action, and since the losses are 
relatively small the practice may perhaps have some justification. 
Scalding in water should not be prolonged, however, after the beans 
are clean and their turgidity is reduced. 
As with spinach and peas, scalding does not improve the color of 
the canned string beans, and it is not necessary to give a clear liquor. 
No advantages have been found from plunging the freshly scalded 
beans into cold water, and since it but adds to the labor and expense 
of canning it should be abandoned. 
LIMA BEANS. 
The work with Lima beans was limited by lack of quantity needed 
for extended study. Complete chemical analysis of samples of the 
fresh and scalded beans, and of the scalding water collected at dif- 
ferent stages, was not undertaken, and, consequently, no tabulation of 
analytical data is given. Enough was done, however, to give a gen- 
eral idea of the relation of scalding to the quality of the canned 
product. 
The variety used was the Improved Bush Lima. The beans were 
mature, but had not begun to' dry, still having in them considerable 
chlorophyll. 
The results of experiments are briefly considered below. 
WEIGHTS BEFORE AND AFTER WASHING AND SCALDING LIMA BEANS. 
Freshly shelled Lima beans, after washing and draining 2 minutes, 
showed an average gain in weight of 6.6 per cent, due largely to 
adhering water; but, after scalding for 4 minutes and draining 2 
minutes, there was a loss of 3 per cent from the original weight. 
This was due to evaporation during draining, and to losses of soluble 
material. 
LOSSES IN SCALDING LIMA BEANS. 
When 4,000 grams of beans were scalded in 12,000 cubic centi- 
meters of distilled water for 4 minutes, there was a loss of 3.3 per 
cent of the total dry weight of the fresh beans. The loss of solids 
was greater than in string beans but less than in peas. The losses 
in sugar and other constituents were not determined. 
EFFECT OF SCALDING ON THE TASTE AND FLAVOR OF LIMA BEANS. 
When the product from beans that were scalded for 4 minutes in 
boiling distilled water, filled into cans", hot 2 per cent brine added, 
and then sealed and processed at once was compared with that from 
beans of the same lot canned in a like manner but without prelimi- 
nary scalding, it was found that when canned in tin the flavor was 
slightly more pronounced in the unscalded beans. With the beans 
packed in glass, differences in flavor were not noticeable. 
EFFECT OF SCALDING ON THE COLOR AND APPEARANCE OF LIMA BEANS. 
There were no perceptible differences in color between the canned 
product that had been scalded and that which had not been treated. 
