86 
RURAL NEW-YORKER 
January 19, 1918 
Keep Baby^s Skin 
Soft and Smooth 
Always use 20 Mule Team Borax in the baby’s 
bath. It softens and soothes the delicate skin and 
cleans it hygienically. Opens the pores and lets 
the skin “breathe”. And every other member of 
your family will find many beneficial uses for 
MULE TEAM BORAX 
See that it is used in the bath; for a mouth and eye wash and 
other toilet purposes. It is Nature’s greatest cleanser. Costs 
little, does much. Endorsed by all health authorities. Used 
wherever hygienic cleanliness must be maintained. 
At All Dealers 
Send for "Magic Crystal” Booklet. It describes 
100 household uses for 20 Mule Team Borax. 
A\\\\,,. pacific coast borax CO., New York and Chicago 'S’"""*” 
RETAILERS’ 35c QUALITY 
N 
From Wholesaler Direct, fresh off the Roaster 
S POUNDS FOR qj 1 O CS 
Bean or Ground *4^ 
DELIVERED FREE WITHIN 300 MILES 
10 lbs. DELIVERED FREE 1000 MILES 
Satiafaction Guaranteed or Money Refunded 
GILLIES COFFEE CO., 233-239 Washington St., New York 
ESTABLISHED 77 YEARS 
GRIMM’S Maple Syrup Evaporators 
Wliat the GRIMM EVAPORATOR has done for other-s— 
It will do for you—fast and shallow boiling and tlieslphon. 
wliicli clarifies tlie liquid, produces QUALITY. W'e will 
start you on the road to biKKcr profits by Kiving you the benefit of 
our experience aud particuTaraaboui^yie BEST Arl^RATUS made. 
Prices for PURE MAPLE PRODUCTS Rre;hiffhor. The suppl: 
_ _>ly IS ex¬ 
hausted—the demand 
is incrcasinff rapidly. 
Our COMI^ETELY 
EQUIPPED EVAP¬ 
ORATOR will pro¬ 
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of MAPLE SYRUP. 
ORDER NOW. 
Ask for catalog 
“JB" and state 
number of trees 
you tap 
G. H. GRIMM ESTATE Rutland, Vt 
Books Worth Reading 
Animal Breeding. Shaw. 1.50 
Breeding Farm Animals, Marshall.. 1.50 
l‘rinoiple.s of Breeding. Davenport.. 2..50 
Cheese Making, Van Slyke. 1.75 
Un.siness of Dairying, Dane. 1.25 
Clean Milk. Winslow.3.25 
Dairy Chemistry, Snyder. 1.00 
Dairy Farming. Mieliels. 1.00 
Handbook for Dairymen. Well. 1.50 
Milk aud Its Products, Wing. 1.50 
THE EURAL NEW-YORKEE, 
333 WEST 30th ST., NEW YORK. 
30,000 SOLD-riFTH YEAR 
More Comfortable, 
Healthful, Convenient 
Eliminates the out-house, 
open vault and cess-pool, 
which are breeding itlaces 
for germs. Have a warm, 
sanitary, odorless toilet right 
in your house. No going out 
in cold weather. A boon to 
invalids. Endorsed by State 
Boards of Health. 
ABSOLUTELY ODORLESS 
Put It Anywhere In The House 
Tlie germs are killed l)y a cliemical process in water 
in the container. Kiupty once a month. No more 
troul'lo to empty tlian a-slies. Closet absolutely 
guaranteed. Ask for catalog and price. 
ROWE SANITARY MFO. CO. 10201 6tii STm DETROIT, 
Ask about tlie Ro-San Wawhstand—-Hot and Cold MICH. 
Running Water Without Plumbing 
w ^ 
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isor 
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id Amberola 
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Yes, you may keep 
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grea phonograph with^^^ 
the diamond stylus'-and 
your choice of records, too, for 
only $1, Pay the balance at rate of only a few cents a day. 
Try the New Amberola in your own homo before you decide 
to buy. Send no money down. Then return if you wish. 
IVritA Tnflf) V Edison Book. Send your 
yy a ILC M, name and address for our new book and 
pictures of the New Etiison Amberolas. No obligations. 
F. K. BABSON, Edison Phonograph. Distributors 
4781 Edison Blockj^^^^hicagOjJjli^is^ 
are common in Western Canada. The thousands of U. S. fanners 
who have accepted Canada’s generous offer to settle on hom^ 
steads or buy farm land in her provinces have been well repaid 
by bountiful crops of wheat and other grains. 
Where you can buy good farm land at $15. to $30. par 
acre—get $2. a bushel for wheat and raise 20 to 45 
bushels to the acre you are bound to make money—that s 
what you can do in Western Canada. 
In the provinces of Manitoba, Saskatch¬ 
ewan or Alberta you can get a 
Homestead of 160 Acres Free 
and other land at very low prices. 
During many years Canadian wheat 
fields have averaged 20 bushels to the 
acre — many yields as high as 45 bushels 
to the acre. Wonderful crops also of 
Oats, Barley and Flax. Mixed Farm¬ 
ing is as profitable an industry as grain rais¬ 
ing. Good schools, churches, markets conven¬ 
ient, climate excellent. Write for literature 
and particulars as to reduced railway rates 
to Supt. of Immigration, Ottawa, Can., or to 
O. G. RUTLEDGE 
301 E, Genesee St. 
Syracuse. N. ?, 
Canadian Government Agent. 
Business 
Commercial Cannjng of Pork and Beans 
Will you tell us how the canned pork 
and beans which we find in the stores are 
put up. Hoav is the process different 
from the regular kitchen outfit? .T. B. 
One of the most interesting stories in 
the history of canned foods is that of the 
growth of the canned pork and beans in¬ 
dustry. It is but a little more than 10 
years ago when all the pork and beat.s 
and the baked beans we ate had to he 
prepared in the home kitchen by the 
careful and long-working housewife. All 
of us remember mother sitting by the 
table in the evening picking over the 
beans that she then put to soak over 
night, that in the morning she might boil 
them in the kettle for two or three hours, 
so we might have boiled beans for dinner 
or baked beans for supper In those 
days, if we were hungry for beans, it took 
almost 24 hours before we could taste 
the nutritious dish, but now, thanks to 
canning, all the good wife has to do is to 
step into the pantry, take down a tin of 
canned beaus, drop it into boiling water 
for a few minutes, cut the can, empty 
contents and the meal is ready. 
To-day there are packed in the United 
States approximately fifteen million dozen 
of cans of pork and beans or the so-called 
baked beans. The canning of pork and 
beans, like the canning of corn and peas, 
is largely done by automatic machinery. 
The beans in the large factories are pur¬ 
chased in carload lots. From the cars 
they are unloaded into large bins located 
on the upper floq^’ of the ftictory. From 
these bins the beans rim down upon trav¬ 
eling tables, which arc really wide belts 
of canvas about two feet wide. On each 
side of these tables girls stand, and as the 
beans slowly pass by the girls pick out 
any bad or specked beans and throw them 
into the waste. Then the beans pass into 
the “soakers,” which are large tanljs filled 
with lukewarm water. Here the beans 
are soaked from 12 to 24 hours according 
to their age, the older beaus requiring the 
longer time. 
Then the beaus are taken from the 
tank aud are again rinsed and then placed 
into automatic cookers, the same cooker 
that is used in corn canning being used 
in the canning of beans. In the.se cookei’S 
the beans are steamed for a few minutes, 
thou are fed through an tiutoratitic packer 
into the tins that come to the cooker- 
filler through a tube from an upper floor, 
from which they are dropped upon a belt 
that takes them to the filler. As the cans 
pass a certain point on this belt they 
juiss through a. washer and then into the 
clean can a piece of pork is dropped just 
before the can enters the filler. After 
the cans are filled at the cooker-filler, 
while still hot they pass to the seaming or 
capping machine, which' automatically 
places the tops in position and fasten 
them there, after which the closed cans 
are delivered into iron crates holding 
about three hundred cans. When these 
crates arc filled they are lifted by a trav¬ 
eling hoist or crane into steam kettles. 
Each kettle holds two or more crates. 
When the kettle is filled the top is 
clamped down airtight and live steam 
turned in. The temperature is run up to 
250 degrees and kept there for an hour, 
after which the cans are removed, cooled 
by sprays of cold water, labeled and 
placed on the market. 
On a small scale the beans may be 
cleaned by hand the same as mother did, 
then placed in a barrel, soaked over night, 
changing the water once or twice if the 
beans are somewhat old, then packing the 
beans in the cans, putting a piece of 
sliced pork at the bottom of the can, seal¬ 
ing up and processing or co.oking the 
closed can for one hour at a temperature 
of 250 degrees, which intensity of heat 
can only be obtained by using a steam 
kettle with a closed top which can be 
clamped down to withstand a pressure of 
15 pounds to the square inch. 
If the beans can be placed in a large 
kettle and warmed to about 150 degrees 
before being packed in the cans the filled 
cans will have a better appearance when 
cold, due to the fact that the warm beans 
take up more space than cold ones, and 
when the cans are filled with warm beans, 
then sealed tightly, cooked and cooled, the 
ends of the cans draw in. due to the 
vacuum that is formed within, aud a bet¬ 
ter looking package is the result. 
Some packers place tomato sauce on 
the beans, most of the beans on the mar¬ 
ket being packed in sauce. This sauce 
varies according to the packer and quality 
of goods. Some sauce is practically 
nothing but tomato juice sailed a little, 
while other sauce is really a mild tomato 
catsup. The best thing a beginner iu 
baked beans packing can do is to use the 
same sauce he has been pleased with 
while visiting, or has eaten at home. 
Pork and beans are what is known to the 
canners as a Winter pack, as they are 
used to lengthen out the season and keep 
the help busy after tomatoes, pumpkin, 
apple and sauerkraut packing is over. 
C. O. WABFORD. 
A Small Bread Business 
This is a letter asking your help in 
making some money—or rather in earning 
money. I suppose you get lots like it, 
but I will send it anyway, and know, 
from experience, you wiM read it, down 
to the signature. A little while ago iu a 
bread baking contest there were G.055 
loaves submitted. The loaf made and 
baked by my wife was awarded first prize 
of .$100. Some loaf, you will say! Yes, 
and it wtts some prize, too. It came in 
very handy to my family. Now, on the 
strength of Mrs. ll.’s ability as a bread 
baker, we would like to turn this ability 
to a means of helping out in a monetary 
way, and ask your advice as to anything 
you could suggest. Either to intike and 
.sell bread, or sell the recipe outright, or 
give demonstrations, or something that 
way. Mrs. II. makes fine pies, plum 
puddings, whole wheat broad, etc., aud 
muffins, aud so on. ii. 
New Y'ork. 
The problem here is to capitalize the 
reputation earned by winning that bread 
prize. There would not be much in trying 
to sell the recipe. Every yetir men and 
women come to us, stiying they have dis¬ 
covered some new or superior plan for 
doing work or making things. Their 
friends speak m'oII of the discovery, so it 
seems easy to make money by selling the 
story or recipe. Usually there is little 
if anything in such a plan. Strangers all 
want to be “shown.” and it will cost con¬ 
siderable money to advertise the recipe. 
Your best pltin will be to begin right 
at home in a small way and sell high- 
class bread, jiies and cakes right iu your 
home town. Make them all tis well as you 
can, and go after the best people in town. 
Either arrange with some good store- 
keeper to handle the bread for you, or 
make per.sonal deliveries. (Jet up a neat 
circular or booklet, telling about this prize 
loaf, and say that you are prepared to 
deliver such bretnl anywhere in town. 
Figure the cost'Carefully—including good 
wages for the cook—-and charge a price 
that will leave a good margin. Get the 
names of good people from the telephone 
hook iind send this booklet with a neat 
letter to them and follow it up with oth¬ 
ers. Do not attempt a big business to 
start with. Begin with a few loaves of 
the finest bread you can make and build 
your business right on reputation. Y'’on 
have a good chance in this to capitalize 
this prize-winning, but you must kee]> 
up the quality of the bread and be pre¬ 
pared to lose a little money at fir.st iu 
order to advertise your goods. 
Some Causes for “Hard Times” 
(Continued from page 82.) 
and the other old-time cities. It resulted 
in a mass of people who had lost the 
power to entertain themselves as individ¬ 
uals. Then it was called the “rabble,” 
and politicians aud despots kept it good- 
natured through public gi^ts aud enter¬ 
tainments. The human mind craves so¬ 
ciety and entertainment. That is one 
reason why so many young people have 
crowded to the city. 
