692 
THE RURAL NEW -YORKER 
June 12, 
HOME CANNING OUTFITS. 
,/ B., Windham Co., Conn .—On page 200 
I find an article by R. H. I’rice on tomato 
canning. I have for two or three years 
been putting up some fruit in glass jars 
to sell. This fruit 1 peddle to my regular 
customers, where I go twice a week with 
my milk, skim-milk, cream, eggs, vegetables, 
etc., and I get my jars back again to use 
over repeatedly. I have no canning outfii, 
simply using large kettles on the kitchen 
stove. I have tried putting up a few to¬ 
matoes, but last season some of my toma¬ 
toes spoiled in the jars, jars were new 
“Lightning” jars. I have no means of 
“processing” my stuff, and I suppose to be 
sure of vegetables keeping in cans it ought 
to be cooked harder than I can do it in 
open vessels. Can you tell me whether I 
can get: an outfit that will work well with 
the glass jars for canning fruits, tomatoes, 
string beans, corn and squash, etc.? If 1 
can make use of live steam I can readily 
produce it, as I have a little upright boiler 
(tubular) I should say about two horse 
power that I could set up in canning room, 
and I also have a 10 horse power boiler 
that I use for grinding bone and cutting 
wood at barn that I could use if high 
pressure was needed. I have been advised 
to use tin cans in my work, but it seems a 
waste of cans to use them only once, 
whereas with glass by being careful not to 
break them, this loss is overcome. Of 
course this plan could not be economically 
carried out if 1 were to sell to the public 
and not get my jars back. But as I in¬ 
tend to put up only what I can sell locally 
it seems to me advisible to use glass if I 
can get an outfit that will work satisfac¬ 
torily with glass jars. I think there is a 
good opening for quite an amount of food 
stuffs in cans in the factory villages where 
I peddle. I have been greatly interested 
in your articles on the farmer's share of 
the‘dollar. It does seem a pity that only 
one-third of the load gets into the pro¬ 
ducer’s bins, or in other words, that the 
farmer gets only about 30 cents on the dol¬ 
lar. With us here where we can peddle 
anything that a person can use, getting tin? 
consumer’s price, the whole dollar goes to 
the farm ; only of course it takes time and 
a team to peddle. To-day I have sold out 
a load of milk, cream, butter, eggs, fowls, 
vegetables, etc., that came to about $28, 
not all of it my own. however, as I buy 
in eggs, apples, etc., all I can handle, with 
what I raise myself. With a home market 
like this the transportation and commission 
man’s expenses are almost wholly elimi¬ 
nated. the latter entirely, and there is prac¬ 
tically no expense for packages, which in 
the case of where barrels are required, 
amounts to so great a per cent of the 
value of the produce. So taking it all 
around we feel quite content to remain 
East. 
Ans. —That a small cannery can be ope¬ 
rated successfully on the farm I have 
proved to my own entire satisfaction 
some eight vears ago. When I undertook 
this work at one of the State agricul¬ 
tural experiment stations, other parties 
who had failed with large canning out¬ 
fits tried to discourage me. Even now 
owners of large factories sometimes 
discourage the establishment of small 
factories since it might lessen the de¬ 
mand for their goods. This always has 
an effect upon the beginner when he 
goes to the large factory for advice. 
The small factory is now coming to the 
front, and while it may be delayed 
from prejudice, it cannot be held back. 
If one could go and see the practical 
operation of a small factory,. which I 
always advise whenever practical, it is 
the best possible way to get reliable in¬ 
formation in the shortest time.. How¬ 
ever, quite a number of factories have 
been put up and run successfully by 
men with no previous experience, re¬ 
lying upon the advice I gave them and 
the information furnished by the firms 
that sold the machinery. 
As to the glass jars, I have used 
them in a small way in the factory for 
canning peaches. For tomatoes I 
would prefer keeping the jars in the 
dark after the goods are canned. The 
jars were filled with peaches, leaving 
the caps off, and were placed in a large 
process kettle containing cold water 
coming up within two inches of the top 
of the jars. The water was gradually 
started to boil then by the use of live 
steam, and kept boiling for some 20 
minutes, depending upon the ripeness 
of the fruit. The caps and rubbers 
were also kept in boiling water about 
15 minutes. The rubbers and caps were 
then placed on the jars while hot, be¬ 
ing careful not to let the hand or any 
thing else touch the inside of the caps 
while being placed on. After the jars 
cooled some the caps were turned up 
tighter. I do not see why the glass 
jars could not also be used in the fac¬ 
tory for apples and tomatoes, just as we 
use them in the kitchen in canning for 
the family, but they could not well, be 
used for corn, beans and peas, since 
these things are canned under high 
pressure. 
The 10 horse power boiler would be 
ample for a small factory of two or 
three thousand cans capacity per day. 
There are many forms, particularly in 
many southern States where cotton is 
ginned, that a boiler is found doing 
nothing but rust during the canning 
season. With a few dollars spent for 
iron kettles and some pipe this boiler 
could be put to use in saving a crop 
to good advantage when the market 
price goes down below a reasonable 
profit if marketed. Where is the boy 
on the farm who does not like to “fire 
a boiler,” and most children like to 
work in the canning factory, so far as 
my observation goes. 
In my previous article in The R. 
N.-Y. I pointed to the fact that a su¬ 
perior article could be hand-packed by 
these small factories and the local de¬ 
mand could be easily built up for such 
goods. I have known such hand- 
packed goods to drive the machine 
packed goods out of the local mar¬ 
kets. It is not practical for me to go 
into details here in regard to purchas¬ 
ing and setting up canning machinery 
nor for running the factory. 1 here is 
a firm at Chapel Hill, N. C., and one 
at Baltimore, Md., that manufactures 
small canning machinery. I have nothing 
of the kind for sale myself. One of these 
firms did make a small outfit that set 
on the cooking stove or range and did 
the processing for several cans while 
dinner was being prepared. The cost 
of this outfit is ten dollars. One firm 
states that corn, beans and peas can be 
successfully canned by these small out¬ 
fits and I wish to add a word of cau¬ 
tion here, that I doubt it, since I have 
never succeeded with these vegetables 
unless canned or rather “processed” in 
a closed retort at a temperature of 240 
degrees. Such a closed retort cost me 
$120 in a 4,000-can capacity factory per 
day. 
A few practical points may be all 
that is needed here in regard to can¬ 
ning the various things. Great care 
should be exercised in putting up a 
clean, sound, ripe product. Do not mix 
varieties. Do not use anything con¬ 
taining decayed or unripe places. . In 
exhausting or processing take the time 
from the boiling point. The less ripe 
the product the more time is required. 
Peaches are divided into “extras,” 
“standards,” “seconds” and “pie fruit,” 
and arc usually put up in three-pound 
cans. For the first three grades the 
peaches are nicely peeled, usually with 
Scott’s rotary peach peeler, cut into 
halves and carefully packed full. Then 
a syrup made 10 degrees cold cane su¬ 
gar is poured over the peaches, or two 
good tablespoonful of granulated su¬ 
gar is put into the can before the 
peaches are put in. After the fruit is 
put in and dry granulated sugar is used 
fill the can with clean water. Wipe the 
top of the can dry and solder the cap 
on, leaving the small hole in the center 
of the caps (exhaust opening) unclosed 
Then sink cans in boiling water coming 
up near the top for five minutes. This 
process is called exhausting. The small 
hole is then soldered shut, which is 
called “tipping.” The cans _ are then 
placed in boiling water, entirely cov¬ 
ered for 12 minutes, which is called 
“processing.” If the cans could be 
cooled off with cold water instead of 
being allowed to cool slowly the natural 
color of the product will be better pre¬ 
served, especially so with snap beans 
and corn. The cans are then ready for 
the labels. Pears are handled some¬ 
what like peaches, except they are pro¬ 
cessed 15 minutes. Tomatoes are first 
scalded in boiling water for three min¬ 
utes so that the peeling will come off 
easily. Leave no unripe place in the 
fruit. Put up in three-pound cans. Ex¬ 
haust ten minutes and process 30 min¬ 
utes. Now in regard to prices. It is 
difficult to give anything like valuable 
information. Apples can be packed at 
something like 40 cents per dozen, and 
pay 15 cents per bushel for the fruit. 
Tomatoes can be packed for something 
like 45 cents per dozen and pay 20 cents 
per bushel. Labor is the most costly 
item in canning. In a small wav it may 
not be necessary to hire extra help, but 
when it is hired it is usually employed 
by the job or hour. R. H. price. 
Virginia. _ 
Good Farm Sense. —Although not a 
farmer, I intend to be, as I was “reared 
at the plow handles.” as the saying goes, 
and left it while yet a young man, ex¬ 
pecting to get rich as a mill hand, and 
after 20 years of drawing skilled labor 
pay, I find' myself hut little better off finan¬ 
cially than at the start. I have always 
claimed that if the farmer would put as 
many hours into his farm as a mill man 
has to. say 54 hours per week, 52 weeks 
per year, the mill man would not begin to 
do as well, hut a great many farmers think 
that after harvesting the year’s work is 
over, and can then sit around and see 
brush grow, wet meadows go undrained, 
and a great many other little things left 
for another year to show what should 
have been done. I have been up to Maine 
this Spring and found the farmers very 
prosperous, and I should say they have a 
fine country up there, especially in the 
Kennebec Valley, but I was born and 
reared in the “Bashful State.” in the 
Champlain Valley, and after traveling over 
more than 30 States from Maine to Cali¬ 
fornia, I still think there is no better 
country for practical farming in all this 
good old United States. s. s. r. 
Massachusetts. 
R. N.-Y.—This man is right about the 
brush and drainage. Some of the idle 
hours “after harvest” or in Winter put 
into ditching would double the value of 
low lands. 
T HIS picture shows the 52 disks used inside one of the many 
“bucket bowl” cream separators that farmers and their wives 
are everywhere discarding for the simple, sanitary Sharpies 
Dairy Tubular. We have slipped the 52 disks onto two 5 foot 
sticks so you can count them. The manufacturer and his agents 
call this disk bowl simple. * Looks simple, doesn’t it ? They 
also say the 52 disks can be washed all together—as one piece 
—and hung up to dry. What do you think of such a statement ? 
Ten feet of disks to wash clean and dry thoroughly, on both 
sides, twice daily. What a weary job after a hard day’s work 
or a late milking. The maker of this “bucket bowl” machine 
has brought infringement suits against several concerns who 
have made and sold cheap cream separators with disks like his 
for a number of years. Disk machine sales have so decreased 
that he needs all the business he can get. 
Why make the mistake of getting a “bucket bowl” machine ? 
You’ll very quickly wish you had a simple, sanitary, Sharpies 
Dairy Tubular Cream separator instead. The dairy Tubular 
bowl contains just one instantly removable piece about like a 
napkin ring in size and shape. The entire Dairy Tubular bowl 
is easily washed clean in 3 minutes. 1909 sales exceed most, if 
not all, “bucket bowls” combined. Write for catalog No. 153. 
The Sharpies Separator Go. 
Toronto, Can. West Chester, Penna. Portland, Ore. 
Winnipeg, Cm. Chicago, Ills. San Francisco, Cal. 
of Disks 
Gas or Gasoline Engines plete Outfits 
For All Kinds of Work 
If you live in NeuJ York Stale, and seriously con¬ 
template buying a Gas or Gasoline Engine with or 
without outfits for Spraying, Pumping, Feed Cutting, 
Silo Filling, Electric Lighting or Power, write us 
for particulars. 
We can interest you and if you mean busi¬ 
ness our representative will call on you free 
of charge. 
Water Supply Systems for Country Homes. ^ 
W. D. DUNNING, Gas Engine Dept., 325 W. Water Street, SYRACUSE, N. Y. 
Use on ALL 
Build- / 
Ings fl 
THE BREESE BROS. CO- Rooting Dept. 11 
Repaid febfr ROOfiltg 
_ « ...» . ... a Xll taetad Fbo Aid rplifl Vlld _ _ 
ON’T spend a dollar for roofing: until you have seen and tested the old. reliable 
Breese Bros, guaranteed waterproof, Are-resisting,durable Rubber Roofing- 
Made by our own special process, of long-Abre wool felt, saturated in asphalt. 
* _ Unnnll.r aontml rtn Unit, r 
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and 
Put them to every test you 
can'think of and prove to your own sat¬ 
isfaction that Breeso Bros. Rubber Roof¬ 
ing is the highest quality rooting on the 
market. Wo give the 
Longest Guarantee 
Send for samples or order now on our 
strong guarantee of satisfaction or money 
hack. We pay freight to all points east 
of the western boundary line of Minneso- 
ta, Iowa, Missouri, and north of south line ofjrennesseo. 
Lowest Factory 
Prices 
Freight Prepaid on 
100 lbs. or more 
35-Ib.Roll—108 gj-f 
Sq. Ft.—1-Ply — 
45-Ib.RoII—108 * or 
Sq. Ft.-2-PIy A — 
55-lb.Roll—108 02*5 
Sq. Ft.-3 Ply *— 
Order today .or wri to f or 
Samples and Booklet 
Don’t 
, delay ordering; these special prices may not be offered toyou again. 
; Take advantage of them and write now, today. 
Cincinnati. Ohio 
Bale at Least Cost 
Our Daisy SELF- 
THREADING, self¬ 
feeding one-horse hay 
only one on which 
ono man can do 
all the work. First 
successful self¬ 
threading de¬ 
vice, automatic 
condenser increases re¬ 
sults. Open side hopper. 
Free trial. Write today 
for Baler Book and prices. 
GEO. ERTELCO., Quincy, IU. 
—The most profitable 
CIuCITh 1 6 mG ill peach ever introduced. 
MISS LOLO, 
The verv best medium early peach. 
MAULE’S EARLY, 
The earliest of all peaches, and it tastes like a 
peach. We have 70 more varieties, but make a 
specialty of these. Our beautiful descriptive cata¬ 
logue tells all about them. 
JOS. H. BLACK, SON & CO., Hightstown. N. J, 
inn nnn Late Cabbage Plants for sale at $1 per 
luU'UUU l.ouo. David Rodway, Hartly, Dei. 
HAItlUSON’S NURSERIES, Berlin, Md. 
1100 acres trees and plants. Catalog free. 
COR Oil C—Crimson Clover Seed, $4.00 bushel 
run 3HL.C Cow p,, aSi $ 1.75 to $2.00 bushel 
rnip Seed. 40e. pound. 
J. E. HOLLAND, Milford, Dela. 
Cfl flfin quarts of strawberries 
JU UUU now growing on one acre, uiy system. 
Come June 16, see me win or lose, as Collingwood 
says. T. C. KEVITT, Athenia, N. J. 
FOR SALE 
list free. 
—500.000 SWEET PLANTS—Jersey 
Yellow and Big Stem Jersey. Price 
MICHAEL N. BORGO, Vineland, N. J. 
1 , 000,000 
Cabbage, Cauliflower, and 
Ruby King Pepper Plants. 
Send for price list. 
CALEB BOGGS & SON, Cbeswold, Del. 
n| ItlTC —Cabbage; Beet: ( 8 doz. prepaid 40 eta) $1.00 
r LA II I 3 per 1000 ; nil varieties; Grown from Selected 
Seed; sold direct, Gliek’s Seed Furau, Lancaster, Pa. 
C hoice clover and grass seeds sold 
direct to the farmer. We have reduced our 
choice Hungarian and Millet seeds to the present 
market value. Write for samples and prices at 
once. N. WERTHEIMER & SONS, Ligonier Ind. 
FOR SALE- 
l-Al Early Summer Cabbage. 1,000, 
$5.00. June Pink, Jewel, D. Cham¬ 
pion, Stone, Beauty and Acme Tomatoes, 100, 75c.; 
1,000, $6.00. All the above hothouse grown, frame 
hardened. Cash with order. Guarantee stock to 
suit. F. E. PECKHAM, R.F.D. 3, Norwich, Conn. 
Manufacturers of all 
kinds of Fruit Baskets 
and Crates. Write for 
catalog and price list. 
WEBSTER BASKET CO. 
Box 41, Webster, Monroe Co., New York. 
