Archive image from page 199 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 ' oavor fairlr TirelL i? t: •ater. ? and . ,./, stak- :o jars and -L' water for gradually and Jriichvp is commonly made as follows: Clean, cut into slices and disp>ose in layers one- half inch thick in an earthen dish, sprinkle with salt, and repeat until the dish is fnlL Place in the refrigerator or a cool place for at least two days. Then crush and strain the produc
Archive image from page 199 of Cyclopedia of farm crops . Cyclopedia of farm crops : a popular survey of crops and crop-making methods in the United States and Canada cyclopediaoffarm00bailuoft Year: 1922, c1907 ' oavor fairlr TirelL i? t: •ater. ? and . ,./, stak- :o jars and -L' water for gradually and Jriichvp is commonly made as follows: Clean, cut into slices and disp>ose in layers one- half inch thick in an earthen dish, sprinkle with salt, and repeat until the dish is fnlL Place in the refrigerator or a cool place for at least two days. Then crush and strain the product through a clotL Boil the liquid in a porcelain-lined kettle, adding for each quart one-fourth ounce allspice, one-half ounce ginger root, one dozen cloves and several blade?- of mace. Boil fifteen minutes, strain through flannel into sterile bottles, cork and dip into sealing wax. Or, in the spring, omit the ginger, and add instead, at the time of maceration in refrigerator, to each two poxmds of fresh mushrooms about three ounces of fresh walnut husks, finely chopped. Again, gelatine may be added prior to the last boiling, and the product may be used as a jelly, when it is not desired to keep it for a long period of time and to avoid bottling. mushrooTTis may be readily prepared, but they are not greatly esteemed. THE COMMERCIAL CAN-XING INDUSTRY By Samuel C. Prcseott Canning is so called because the food material, either animal or vegetable, is ' packed ' m metal or glass containers, hermetically sealed and steril- ized or 'cooked' by the application of heat. The containers, commonly spoken of as 'cans,' are generally made of tin plate, although, for certain kind of foods, glass jars are sometimes used. The process is capable of very wide application, as all kinds of foods, except those eaten only in the raw condition, may be preserved in this way, and thus the abundance of one season or one locality may be made available at another place or time. The general obje
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