. American commercial methods of manufacturing preserves, pickles, canned foods, ounded out on top about 3 inches and cut off square at the bottom topermit the passage of the juice beneath them. E a strip of lumber 1% in-ches thick and y2 inch wide. This strip is nailed flush with the top of thetrough. H a loose strip the same size as E which is fitted over the edge ofthe cloth, which is stretched over the top of the trough, and the edgesbrought down over E and H placed over the edge of the cloth, and clampedin place by wood buttons. G. F. a wood block 4 by 4 the thickness of thewood str
. American commercial methods of manufacturing preserves, pickles, canned foods, ounded out on top about 3 inches and cut off square at the bottom topermit the passage of the juice beneath them. E a strip of lumber 1% in-ches thick and y2 inch wide. This strip is nailed flush with the top of thetrough. H a loose strip the same size as E which is fitted over the edge ofthe cloth, which is stretched over the top of the trough, and the edgesbrought down over E and H placed over the edge of the cloth, and clampedin place by wood buttons. G. F. a wood block 4 by 4 the thickness of thewood strip or bar H to which the wood buttons are bolted. This bolt shouldpass through the trough as well as the wood block F, and should be carriagebolts which are square below the head so they will not turn, when the nut ortap is slacked up. The writer uses medium weight unbleached sheeting forcloths or if an extra transparent juice is required, double nap cotton the bolts to the wood buttoned G well oiled with common wagon greaseor the nuts will rust and stick. 203 FIGURE C. C represent pasteuring tank or two tanks for apple cider, grape juice,etc. The arrangement consists of 2 wood tanks of the required size, pre-ferrably 4 feet in diameter and 6 feet deep with a tinned copper coil F, insidealso a perforated steam pipe G in one of the tanks, and a cold water pipe Hin the other with overflow pipes K from each tank. The copper coil Pshould have a valve K at the lowest point so as to drain off the cider whenthe days work is done, as the cider will act on the copper to a certain ex-tent, and should not be allowed to remain in the coil over night. Thereshould also he a valve to which a hose may be attached to flush out the cop-per coil when the work is done. E thermometer attached to the tank bywhich the temperature of the water in it may be ascertained. D thermo-meter in the connection between the hot and cold water coil P by which thetemperature of the cider or grape juic
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcanning, bookyear1912
