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THE

Seal Of Safety

HuU (floUcgc of Agriculture
At Gfnrnell UntBersitjj

Cornell University Library
TX 603.A52

The seal of safety; year book v.2, of the

3 1924 003 559 865

Cornell University
Library

The original of tiiis book is in
the Cornell University Library.

There are no known copyright restrictions in
the United States on the use of the text.

http://www.archive.org/details/cu31924003559865

Limited Edition of which
this is No —

.11

_.-A-Mfei'

The
Seal of Safety

YEAR BOOK

Volume II.

OF THE

Max Ams Machine Co.

MOUNT VERNON NEW YORK

CHAS. M. AMS, President

1915

Issued by the Publicity Department
C. H. STECKER

FOREWORD

For the information of those who failed to procure a copy of
the first volume of "The Seal of Safety" Year Book for 1914,
a brief summary of the contents of the volunne is here presented.

The Photogravures on India tint paper consisted of the por-
traits of Mr. Max Ams, founder of the company ; Mr. Charles
M. Ams, president; Mr. Julius Brenzinger, vice-president and
superintendent; and Mr. Emil Ams, secretary and export man-
ager. In addition to these full page photos, there were several
plates of illustrations of the early types of machines used when
the sanitary can first bid for recognition.

The final sixty pages of the volume, on India tint paper, also
full page illustrations, were devoted to a line of can-making
machinery manufactured by The Max Ams Machine Company.

The opening chapters contained a condensed history of can-
ning and preserving from the beginning of the experimental
stages in 1782 up to and including the present sanitary methods,
with brief notes on the early canners in this country ; the primi-
tive can and machinery up to and including the sanitary can and
improved automatic machinery in use to-day.

An elaborate article on "The Canning of Vegetables and
Fruits," by Dr. Bitting, was followed by "A New Method of
Canning," by Dr. Koch of Germany; "Salmon," by Secretary
Crawford, and "Sulphuring Dried Fruits," by J. K. Armsby.
Then followed a brief synopsis of the National Canners' Associa-
tion and research laboratory, a list of associations, local, state
and national, with officers of the canning and packing industries,
jobbers, dry fruit brokers, wholesale grocers, etc., etc., bureau
of adjustment, arbitration and agreement for cities and states,
with names of the members for each place.

Legal matters pertaining to the canning and packing indus-
tries included the Sherman Anti-Trust Law, U. S. Patent Law,
and laws, rules and regulations of interest to the trade, such as
labeling, misbranding, guarantees, sale, delivery and acceptance
of canned foods, owners' responsibility, adulterated food, Cana-
dian regulations, trade-marks, reference tables, range of can
sizes handled by Ams machines, and valuable "Don'ts" used in
the care and operations of machines, besides other valuable and
useful information, such as tables of references, weights, meas-
ures, coins, etc., etc.

THE CANNING INDUSTRY

It is a well-known fact that one of the progressive policies
to gain the greatest prominence during the past few years is
pure food. It is one that has taken hold upon the imagination
of the public as none other has taken hold. The National Can-
ners' Association has taken most significant action in promoting
the pure food cause. This association unanimously declared
that the national food laws shall be strictly enforced, and that
efforts be made to obtain drastic regulations uniformly through-
out the states. Sanitary code for canneries to be urged by all
legislatures, guarantees for the use of good materials, enforce-
ment of healthful conditions in operations of factories, and
among employees, cleanliness of utensils, machinery, etc., etc.,
and the elimination of any feature that would interfere with
purity of the product.

This action and attitude is of the greatest importance to the
health and well-being of the public.

Canned foods are to-day the nation's staff of life, three bil-
lion cans of food products were consumed last year, having a
retail value of more than six hundred million dollars. Without
canned foods, our great cities would always be on the edge of a
famine. One-half of the vegetables and fruits produced would
go to waste if it were not for the canneries. The greatest force
for better foods is the sound progressive policy adopted by the
canners, who maintain standards higher even than those de-
manded by the laws.

As the pioneers of the Ams sanitary system, we enjoy this
distinction in a peculiar way. We have brought the machinery
used in hermetically sealing tin cans to a high plane of efficiency,
and are striving for still better results, realizing, that there is a
broad field for progressive development, and where formerly, un-
der the old obsolete way, food containers contributed more leaks
than did healthy cans, to-day under the "AMS" system, there is
not one per cent of leakage in the packing of food products.
This conveys only a vague idea of the immense saving that has
taken place over what would otherwise prove to be a waste under
the old conditions.

The Max Ams Machine Co.

In presenting this second voliune of "The Seal of Safety"
for the year 1915, The Max Ams Machine Co. gratefully ac-
knowledges the generous response received from all those who
share with us an interest in the greatest of all industries — ^the
canning of food products — ^in fact, all kinds of products in con-
tainers produced under sanitary systems, conditions and envi-
ronments. And while the canning of food products is practic-
ally one hundred years old, the sanitary system now employed in
many factories is scarcely more than a dozen years old; still in
its infancy, yet progressing and developing with enormous
strides.

The bringing out this past year of new Double Seamers,
called the No. 98-AT Automatics, with a capacity of upward of
fifty can tops sealed per minute, created quite a sensation in the
trade, and proved to be the forerunner of a second machine
called the No. 498 with a capacity of upward of one hundred per
minute.

These new creations are from our vice-president and super-
intendent, Mr. Julius Brenzinger, whose genius as a creator of
new machinery for the canning industry, has proved to be the
greatest boon to the trade, in that it enables the producing of
enormous outputs of food products, which a few years ago were
considered impossibilities, and as a result of these enormous out-
puts, the price of canned foods has been within the reach of every-
one. In addition to these Double Seamers which are illustrated
in the machinery section, wiU also be found new Gang Slitter,
Body Former, Lining Machine, Crimping Machine, Flanger,
Power Presses and other can-making machines, catalogue and
full description of which will be sent upon application.

With greatly increased facilities Ams Power Press depart-
ment handles the most intricate and scientific problems of press
users, including all variety of feeds, dies and special devices.
Our extensive line of standard presses is an appealing force to
all who are seeking the maximum output at the minimum out-
lay, and, as every press is subject to a thorough try out, a most
liberal guarantee accompanies each machine. A generously il-
lustrated press catalog has recently been issued, a copy of
which every press user should have. We build complete lines
of Sanitary Can making machinery.

All of these machines are mediums which contribute in the

Mount Vernon, N.Y.

greatest measure to the successful production of pure food con-
tainers.

Inside of another twelve months the Max Ams Machine Com-
pany will occupy its new and commodious plant in Bridgeport,
Conn.

The art of enclosing and preserving, within durable and im-
pervious containers, is now providing a perennial supply of
wholesome delicacies. The canned vegetables are better than the
average of the same kinds found, in natural condition, in the
markets. One can readily prove this statement by making a test
in the market. For both fresh and canned vegetables are sold
side by side, and we venture to say that if your dealer is par-
ticular in the selection of fresh vegetables he is likewise as careful
to purchase the best of canned vegetables.

Take the methods of the ordinary farmers, for instance, in
contrast with the certain position which must be taken by the
special class of agriculturalists, called "canned food gardeners."
To gain the largest returns, in season of plentiful supply, the
farmer naturally allows his vegetables to reach the utmost stage
of development in bulk. For his returns are usually in ratio
to crop yield. Economy in labor is also effected by a thorough
stripping, at time of gathering, rather than by careful Select-
ing just that which is most sightly and palatable at a particular
stage of growth. Hence beans, for example, are allowed to
grow until there are seeds developed within the pods and
coarse strings on their backs, and com will have advanced to a
stage of solidity and toughness that makes chewing consciously
laborious and food a hard-earned nutriment, instead of a de-
lightful repast.

The canned food gardener, on the other hand must direct
his efforts to secure highest quality, in accordance with the
stipulated requirements of the canner's contract. The careful
attention of the grower to the conditions affecting the produc-
tion of quality is not only stimulated by th^ penalties attach-
ing to failure in results, but also by the supervision of the
canner's inspectors.

Charles M. Ams, president of the Max Ams Machine Co.,
who already has been written in recorded annals as a strong
and devoted advocate of sanitary systems, not only in the line
of canning food products but in every department of economic

The Max Ams Machine Co.

welfare, is placing many of his theories into practical operation
on his SjSOO-acre "Royal Farms" in Amston, Conn., where the
latest appliances and scientific experiments are in progress in
developing and producing certified food products.

In fact, some of the larger and most reputable of canners
are controlling and guiding the production of the crops which
are to furnish the raw material for their canning industry.

The canner's art has proved such a boon to humanity that
it would be a shame to discredit it altogether merely because
of an occasional failure. Not every fresh egg is really fresh.
Most of us have met with a bad one some time or other. Not
every apple in the basket is really good, some may have a soft
spot or a grub within. Just in the same way not every tin of
food reaches the consumer in absolute perfection, but the pro-
portion of bad tins is so smaU that it is safe to say the risk
with canned foods (and common sense) is less than the risk with
fresh foods. The canned food is prepared in a country of
abundance, is taken just at the most favorable moment for
preservation, is picked over and packed with special care and
skill. The methods in vogue dealing with fresh foods are very
often primitive, unscientific, and haphazard in the highest de-
gree. Had it not been for the canner's art thousands of our
population would never have known the taste of dozens of
choice and delicious foods. The canning industry has done far
more than any other industry to conserve the food products of
the world and thus reduce the cost of living. If it were not
for the canning of fruits and vegetables they would indeed be
luxuries for the rich during a great portion of the year. If
the canners cannot afford, during the periods of abundance to
pack more than they can reasonably hope to dispose of during
that season, because there is no demand for goods packed during
a previous season, then much of the practical benefit from such
food conservation would be lost. The producer or grower will
also be a heavy loser.

Only a few years ago, as everyone knows, considerable doubt
and skepticism were evinced by many consumers toward canned
food, but this feeling has been entirely overcome and perfect
confidence is now reposed by the consuming public in canned
foods, with the result that the canning industry has grown by
leaps and bounds. Under the present improved methods of put-

Mount Veenon, N.Y.

ting up canned foods, they can be held indefinitely in perfect
condition.

The very first consideration under all food laws is whole-
someness. Every canner knows that even with the most approved
machinery and methods of canning an occasional "slow leaker"
will develop through defective tin or an improperly constructed
can. As a practical matter the real protection of the consumer
of canned food lies in the examination of the appearance or the
condition of the can and not in the knowledge of the date when
packed. A can of food when "collapsed" — ^that is, not showing
any bulging or swelling, but furnishing evidence of a good
vacuum — will in nine hundred and ninety-nine times out of a
thousand be in good condition and safe for human food. This,
taken together with a good appearance of the contents when the
can is opened, furnishes a practical guarantee of wholesome-
ness regardless of the age. It is along this line that the con-
sumers of canned foods should be educated.

The primary object of the pure food laws is the protection
of the consumer by the prevention of adulteration and mis-
branding. The consumer is unquestionably entitled to foods
that are sound and wholesome and which are truthfully labeled;
that is, labeled to show exactly what they are, without any false
representation as to the ingredients, methods or place of manu-
facture. A perfectly sterilized, processed and sealed can of
food carried under favorable conditions will remain absolutely
sweet and sound indefinitely, while on the other hand a can im-
perfectly processed, sterilized and sealed will deteriorate rapidly.

It is to be regretted that there is still a disposition on the
part of a few graduate enthusiasts to distort the truth and revel
in sensations.

Contrary to the opinion the reformers try to force upon the
public, the canners as a whole are not in' favor of child labor ;
are not seeking child labor, and, if the fact were known, actually
do not want the children around the factories. Where children
are found in the factories it is through force of necessity, because
the parents will not come to work unless the children are allowed,
and the most serious problem the canner has to solve is to get
sufficient labor. Better factories, improved working conditions
and higher wages have not solved the question of a sufficient
supply, and when the crops come on and must be handled the

The Max Ams Machine Co,

canners are compelled to take the children to get the adult
workers. When we speak of children, we mean the little tots, not
the boys and girls of 15, 16 or 17 years of age, who of their
own accord choose to earn some vacation money doing light work
preparing fruits or vegetables for canning, much as they most
certainly have to do in their own home for their meals, and who
have a right to work if they care to, and upon whom such work
is a blessing as compared to some occupations they might other-
wise fall into.

The greater part of the work of the modem cannery is done
by machinery, beans are stripped from vines and sliced, peas
are vined, podded and assorted according to size. Sweet corn is
husked and cut from the cob at the rate of over one hundred
per minute. Hand work is reduced to a minimum. Fresh run-
ning water is constantly flowing in every part of the factory,
and machines, conveyors, knives and parts that come in contact
with fresh food are washed with running water, and at night
when the day's work is done, the cleaning down of the machines,
walls and floors is accomplished by scalding steam.

The canner knows the importance of cleanliness and he has
the facilities for keeping his factory clean.

The people of the United States are a peculiarly self-suffi-
cient sort. They move along in an irresponsible manner from
day to day, regardless of any thought or consideration for their
future welfare, simply enjoying the contentment that comes to
a people who revel in prosperity, and who say, let us live to-day
for we are not sure what the morrow will bring forth. The
economic problems do not seem to disturb their equilibrium and
complacency. They require a jolt, and a good, hard one to
awaken them to any danger of threatening gathering of the
storm.

A warning is sent broadcast over the land against the policy
of indifference to the growing difficulty of the nation conserving
and developing its food supply in proportion to the demand
created by a population which increased farther than the pro-
duction of those things needed for its maintenance at reasonable
cost.

Take for instance the period from 1900 to 1910. While the
population increased twenty-one per cent or 16,000,000 people,
the increase in our farm lands was only four per cent, or in

Mount Vernon, N.Y.

plain figures and facts, to-day one-fourth or twenty-five per
cent of our people are producing or trying to produce what
seventy-five per cent of the population are consuming. It does
not take a very wise man to appreciate the seriousness of this
inverse ratio. These things cannot continue. Food cannot be
cheaper until these conditions are reversed and seventy-five per
cent, or a more equal ratio, will produce what the one hundred
per cent require.

The question has been asked, "Are we not in the same posi-
tion as the Roman Empire was in.-"' The fall of the Roman
Empire was due to the constant depletion of her farms, the non-
production of her soil, decreased yield per acre, and the conges-
tion of her cities and attendant immoralities. In the first volume
of "The Seal of Safety," a brief outline of the canning indus-
try was presented from the time that Nicholas Appert, the
Frenchman, in 1810 issued his monograph on preserving foods
in hermetically sealed containers. The pioneers in the United
States who labored against tremendous difficulties in their efforts
to produce wholesome food products and also to find a market
for the same, found it very trying owing to the unwarranted
prejudice existing. However these pioneers, like all path-finders,
continued, and after many years of hard work finally received
recognition. There has come to our notice additional names of
men prominent in this field in their day and generation, through
whose untiring zeal and devotion have left an honorable record
and are entitled to be placed on the honor roll.

These men were not all confined to one state or one section
of the United States. In every state, from Maine to Florida,
from New York to California, may be found a name prominent
in his day as having performed his part in promoting and ex-
tending the canning of food products.

The secret of canning in those early days was very zealously
guarded, and on every building could be found a sign reading
"Keep Out," "No Admittance," "Beware of the Dog." How
time and conditions change the affairs of business as well as
industries to-day ! Everywhere you will find signs "Visitors
Always Welcome," "Come in and Inspect Our Premises."

In the early history of the canning of food products, the
containers were glass or porcelain jars. William Underwood,

The Max Ams Machine Co.

who was the pioneer canner in this country, made use of this style
from 1820 to 1839 when he began to substitute tin for glass.

The methods of can-making were very slow, sixty cans a day
being a master workman's output. The body of each can had to
be measured, marked and cut out from the tin plate by hand
shears, and to make the seam of lap secure and air-tight it was
thought necessary to pile on the solder until a ridge of an eighth
of an inch thick was bmlt up from end to end. It was also a
slow and difficult operation to make the covers and bottoms.
Each one had first to be drawn on the tin with a compass and
then cut out with shears and, finally, with a mallet the edge
struck up or bent over on an upright piece of iron called a
"heading stake." The tops and bottoms, like the seams, were
soldered on with a heavy beading of metal and enough solder
was used on one can to make a dozen to-day.

So was bom the tin can, which in its younger days was called
a "tin canister."

For the next fifteen years canned foods were never mentioned.
They were always spoken of as hermetically sealed foods in can-
isters or tin cases.

In the sales books canisters were abbreviated thus, "cans,"
and by such abbreviation tin packages for food came ultimately
to be known as cans.

A letter written regarding a can-opening device by William

Underwood in 1844! reveals an interesting fact in connection with

this subject.

Your samples of canisters reached me yesterday, and I find the
oval cases just such as I have been selling for the past two years.
Indeed, I have a new method. The cases are made in two pieces
and are joined by a band of tin running around the canister which
may be easily detached and is the best way of opening them.

Many unaccountable losses were sustained by packers in

those days, when in certain years their foods would not keep at

all. Numerous theories were presented in their vain efforts to

learn the cause of these mysterious spoilages, the year 1850

was especially vexatious as one writer put it:

The season ending last year has been a very strange one, our her-
metically sealed foods spoiled although they were put up with the
greatest care and of the best quality, and we can only add that the
whole air was pregnated with cholera that acted upon animal mat-
ter as it did upon vegetables. We wish you to be very particular
and not suffer any of our hermetically sealed foods to leave your
hands until you have opened a few cans from each case.

C. W. Carter, vice-president of James T. Connor, Assistant General

Berger & Carter Co., San Francisco, Manager and Director of Sales. Max

Cal., Coast Selling Agents for Max Ams Mach. Co.
Ams Mach. Co.

Mount Veknon, N.Y.

At another time a new theory was advanced that certain
cans spoiled because of freezing. This was accepted and held
good for some time. And again others were advanced, but the
real cause was not suspected. In 1830 Dr. Jacob Bigelow wrote
a treatise on "The Elements of Technology," and in a chapter
on the Preservation of Organic Substances, he makes the follow-
ing reference to the Appert process :

The remarkable effect of this process has been explained hj at-
tributing the preservation of the article to the total exclusion of
atmospheric air. But as air, in common cases, is always present in
sufficient quantities to excite fermentation, it is supposed that the
application of heat serves to fix the small portion of atmospheric
oxygen which is present by combining it with some principle in the
other substances so that it is no longer capable of producing the
fermentative action which in parallel cases leads to decomposition.

It is only within the last fifteen years that the theory of the
"vacuum" has been abandoned, as formerly it was believed by
many of the packers that without it canned foods would not
keep. And it is not strange that this idea should have prevailed
so persistently, for the science of bacteriology has only within
two decades been applied to the canning industry. The re-
searches in bacteriology, which in 1895 were begun at the
Massachusetts Institute of Technology, showing conclusively
that the seemingly mysterious spoiling of canned food which was
so often experienced by the packers was due to imperfect sterili-
zation or processing, through lack of sufficient heat to destroy
the bacteria which, under ordinary conditions are ever present
upon the food which is to be preserved.

Stimulated by these early researches, much interest in scien-
tific sterilization was awakened. Other laboratories began to
investigate, including that of the Department of Agriculture at
Washington. That department has devoted much time to in-
vestigation of this subject and has maintained for several years
at least one experimental cannery, while special investigations
have been carried on in various other parts of the country.

The latest phase of this scientific control of this important
food industry is due to the business sagacity and foresight of
the canners themselves. Appreciating the dependence of their
industry upon the scientific and efficient management of its pro-
cesses, the National Canners' Association has established in
Washington a laboratory supported chiefly by the can manu-
facturers and the canners. Here the problems of the industry

The Max Ams Machine Co.

• — mechanical, chemical and biological — ^are worked out under
the direction of Dr. Bigelow and Dr. Bitting who for years were
in charge of this kind of investigation in the Department of
Agriculture.

It seems fitting that this should be known as the National
Canners' Laboratory, for the industry long since ceased to be of
sectional character and exists in all quarters of the country.
The problems are not all solved yet, however, nor has that one
laboratory a monopoly in this line of work. Even in New Eng-
land, where aside from the canning of fish and a few vegetables
the industry is relatively small, researches have been going on
more or less continuously at the Massachusetts Institute of Tech-
nology and its closely allied laboratories, and inquiries come to
its stafi^ from all parts of America.

The canned foods industry of the United States began in
New England, and here also at the Massachusetts Institute of
Technology, began the practical application of science to it.
Thus in less than a century there has developed an industry
supplying canned foods to the value of approximately $200,-
000,000 yearly, and showing an increased growth in the last ten
years, of nearly 60 per cent. From a small beginning in
1821, the canned foods business has grown to be economically
one of the most important industries of the country and Ameri-
can canned foods are now to be found in every quarter of the
globe. The Ams sanitary system and machinery have followed
the foods, and there is scarcely a country on the globe where
Ams machinery is not found.

THE CARE OF CANNED FOODS

There are many who seem to think that if care has been used
in packing of food product, further precautions in its hand-
ling are unnecessary. This is a most unfortunate viewpoint and
needs prompt correction. Damage may result from improper
handling to both the container and the contents. Both must
be attractive to the eye in order to command sale.

First the cans may become rusted, due to having been
stacked in a factory, where steam reaches them during the day
and cooling at night causing condensation upon the surface;
also to storing in damp warehouses or in cellars. The presence

Mount Veknon, N.Y.

of rust upon a can gives an appearance of age or suggests a
cheap article hardly worth ordinary care. Wherever rust has
once started it is an easy point of attack in the future and the
process may continue until there is penetration of the can and
consequent spoilage. The presence of rust upon the cans before
they are labeled will show through the label after a time, thus
detracting from their appearance. Rust can be prevented in a
large measure by lacquering, and while cans so treated at one
time were looked upon with suspicion, lacquering is now re-
garded as an excellent preventive of damage from the outside,
and is certain to come into more general use as its object be-
comes better understood. Rusting should be prevented as far
as may be possible by storing in dry quarters, by avoiding sud-
den changes in temperature, which will cause precipitation of
moisture upon the surface, and by the use of dry packing cases.
The use of green wood and water-soaked lumber for boxes is
no economy, simply because they cost one or two cents less.

A very common mistake is shipping in dirty cars. It is very
little work to sweep a car clean, and if this is not done the pres-
ence of dirt, sand, traces of lime, etc., will be distributed by the
motion of the car, soiling the boxes and a greater or less num-
ber of the labels. The condition of the boxes appeal to the re-
tailer, the same as does the label to the consumer, and the cleaner
they are the better. There is no easier way of "hammering"
the price of a canned article than to have it handled in a soiled
package.

It is an almost universal custom to stencil all cases in making
shipment, but in small orders the shipping tag is sometimes
used. Such tag should always be attached to the end, as the
tacks used may puncture a can if used upon the side or top.
This may seem to be such a small matter as to be scarcely worthy
of attention, but there have been many hundreds of goods
spoiled in this way.

Canned foods should not be stored where they will freeze,
for while slight freezing does not seriously injure the quality,
in no case does it make an improvement. If cans are once frozen
it is better that they should remain in this condition than to
permit a recurrence. Several short freezings are much more
injurious than one continuous freeze. The effect of freezing in
general is to soften fruit more or less and to destroy its char-

The Max Ams Machine Co.

acteristic flavor. The effect of a hard freeze is to break some
of the cans.

Canned foods should not be stored where there is excessive
heat, as against radiators or close to steam pipes. The quality
is injured more rapidly by heat than by cold, though the ulti-
mate effect is much the same — softening of contents and loss of
flavor. In this case color may also be affected, pears and peaches
may be made more or less pink and fruits with high color may
assume a gray tint.

Upon receiving a shipment of canned foods, the cases should
be opened and examined for can leaks. One broken can, no
matter what may be the cause, can stain a remarkable number if
the case be allowed to stand at the top of a stack. Cans which
have been dented or mashed in shipment or handling should be
sorted out and disposed of early. A hard dent on the edge of a
can tends to become a leaker, and one mashed on the side may
have the ends bulged out presenting the appearance of a swell.
The exercise of a little judgment under such circumstances will
be the means of keeping a clean stock to the end.

In packing in sanitary cans and in the attempt to give fuU
weight as demanded by the pure food laws, many canners are
overfilling. When cans are overfilled, there will be more or less
puflBng of the ends when they are stored in a warm place, and
there will be the usual collapse, or the ends can be pushed in
when they are kept in a cool temperature. The test of the true
swell and an overfill is to place the cans in a cool cellar or in a
refrigerator. A swelled or spoiled can will not coUapse at the
ends, while an overfilled can will do so.

There are some lines of canned foods which should be dis-
posed of early and not carried from one year to another. As a
general proposition, fruits containing pits, as cherries and
plums, acid fruits like strawberries and loganberries, apples,
apple cider, blueberries and rhubarb, should be sold as early as
possible.

Marked improvement has been made in canning foods in the
past few years and it becomes necessary that similar conditions
follow in their handling from the factory to the consumer.

While The! Max Ams Machine Co. enjoys the keenest inter-
est in everything pertaining to the canning industry in all its
branches, and studies its varied evolutions with each succeeding

Mount Vernon, N.Y.

year, meeting new requirements with new and improved ma-
chinery, it cannot overlook the fact that too httle attention is
given to the very tools that the canner depends upon for the
successful output of his products. He would devote more atten-
tion and care to a dollar watch than to a $500 piece of machinery ;
this is a strange phenomenon in human nature, but nevertheless
a fact.

The necessary wrenches and tools are always sent out with
every machine ; and instructions as to when and how to use them,
but operators are so careless and indifferent to the use of these
adjuncts that many machines are damaged and some hopelessly
ruined.

On another page of this volume, there is a series of "Don'ts"
that every canner should study and be governed by, and yet,
it may be very appropriate here and at this time to call attention
to the extensive experience and knowledge attained by those who
have made a careful study of efficiency in machinery, and meth-
ods for attaining the best results.

The things that we can lay down and say we must have are :

ProdMctibility. — It seems reasonable\ that we should ask
for productibility, the ability to produce. It is of prime im-
portance, for it is what we buy the machine for, and if we can-
not get productibility we have not spent our money wisely.

Durability. — Is it unreasonable to suppose that, having
paid coin of the realm for a machine, we are not entitled to dura-
bility? Productibility, of course, is qualified by durability. If
it is not a durable machine its ability to produce ceases. So it
is reasonable to ask that a machine be durable, that it wiU do the
amount required in a given time and do it easily and comfort-
ably, and have a sufficient factor of safety in the design of its
parts to provide for a continuous performance of the work for
which it was installed.

Adaptability. — The ability of the machine to meet condi-
tions. A machine has been purchased for a given purpose.
The machine should meet these conditions. It is of little interest
that it may be able to produce work for somebody else; that it
may meet Jones's conditions. What you purchased it for was
that it should meet your conditions.

We have, then, three essentials in machine tool design: Pro-
ductibility, which means the ability to produce; durability, or

The Max Ams Machine Co.

the ability to stand up and do the work and adaptability, or the
ability to meet our conditions.

There are several factors which enter into the question of
productibility, each of which is, in a way, related to thef others.
If, for any reason, the machine is not in service it is not produc-
ing and is, therefore, inefficient.

Continuous operation is an essential factor which is depend-
ent not only on durability but on adaptabihty as well. If minor
details of construction are constantly giving trouble it is not a
durable machine, and if long delays are frequently occasioned by
the necessity of changing or providing complicated and expen-
sive tool equipments the machine is not adaptable, and the ex-
penditure, therefore, has not been wisely made.

Then comes the matter of bearings and lubrication and it is
lubrication of bearings on machinery. Generally, bearings are
either flooded with oil, the surplus running over the machine or
dropping on the floor, or they are dry and continually causing
trouble on account of burning or sticking.

Our draftsmen give particular attention to the design of
bearings. It is safe to say that the bearings of a machine are as
important as any other part and receive their full share of at-
tention when the machine is planned. To allow the bearings on
an expensive machine to run dry and burn out is gross negligence
and should not be tolerated under any conditions.

It is better to use a surplus of lubricant than too little, but
either system is costly and should not be followed. The waste of
lubricant may be as expensive as the damage done by allowing
bearings to run dry.

Power plant operating engineers have set an example that is
worthy of emulation. Instead of being proud of the large
amount of lubricants they use, they are bragging about the
smallness of their requirements in order to keep machinery un-
der their charge running successfully. Instead of flooding bear-
ings, the bearings are carefully watched, and just the amount of
lubricant required is fed to each bearing. Instead of allowing
bearings to run dry and thus demand costly repairs, the lubrica-
tion is given close attention, and if from any cause there is not
sufficient lubrication to maintain proper conditions, immediate
attention is given and lubrication is provided.

Mount Veknon, N.Y.

Conditions in most shops are exactly opposite. One grade of
lubricant is purchased and used for all purposes and under all
conditions. Men go to the source of supply as they please and
either fill, or have filled, their oil cans, and then they begin to
lubricate. Bearings that are doing little work are oiled as fre-
quently as those bearing heavy burdens, or are neglected alto-
gether. The results are wasted lubricant or ruined bearings.
In these days, when efficiency and economy are the watchwords,
the question of proper lubrication! might receive more attention
to good advantage. One hundred per cent oiling efficiency means
that every drop of oil supplied to a bearing must perform its
functions to the very best advantage, and it is right here that
Ams machinery has made its splendid record.

One word regarding belting, on which a great deal may be
said. Belting is an expensive item that the canner has to contend
with, so it naturally comes in for considerable thought. The fol-
lowing points may be worth while :

Don't use anything but an endless belt if possible. It runs
better, is easier on machine and saves a great deal of time over
the laced belt. A good cabinet glue is as good to use on the joint
as almost any belt cement, and is easier to pry open when the belt
needs tightening.

Don't run the flesh side of belt next to pulley. If the flesh
side gave as good service as the tanned side, the tanner would
have no need of devoting so much time and care to getting a
good face on the belt.

Don't use old varnish, or some belt dressings that are now on
the market, to get your belt to pull. After a few applications
the belt will become hard and slick on the face, then there is
nothing you can do but dope it up again, and before long it
will commence to crock. An occasional application either of
neatsf oot oil or a cheap grade of castor oil will make the belt pull
better and keep more life in the leather, which, of course, will
make the belt last longer. Always be sure and remove any dust
from face of belt before using the oil.

REPORT OF THE GERMAN CANNERS'
LABORATORY

A report covering activities in the laboratory of Serger and
Hempel in Germany, reviews the factors which tend to defeat the
canners' efforts to put up sterUe goods. These factors are:

(1) Incorrect reading of temperature and time by factory
operatives.

(2) False indications of pressure through defective pressure
gauges.

(3) False indications of the pressure gauge by reason of
improper manipulation of the retort (failure to expel air, cold
pressure).

(4) Improper choice of temperature and time of sterilization.

(5) Presence of especially resistant micro-organisms.

Any one of these factors alone is capable of resulting in
unsterile goods, but it is not uncommon for several to come into
play at the same time. Attention is called to what every up-to-
date canner should not only know, but constantly bear in mind,
namely, that a prompt investigation of each day's pack will re-
veal insufficient sterilization in time to permit the canner to
avoid loss by reprocessing goods, which are otherwise sure to spoU.

In the German laboratory it is customary to incubate the
various sized cans at 37 °C. for the following lengths of time:

Small cans (below % lb.) 40 hours

% to 1 lb. cans 60 hours

2 to 4 lb. cans 75 hours

6 to 10 lb. cans 100 hours

In the case of goods destined for shipment to tropical coun-
tries the cans are further kept for an equal length of time at
45 °C. and if they remain sterile are closely examined for any
change in the physical appearance and character of the con-
tents. This is important in the case of goods containing meat
products, especially those containing gelatine (souse, scrapple)
which unless properly prepared often deteriorate when subjected
for some time to tropical heat. Tests of this character were
carried out on goose liver paste, boiled sausage, fish sausage, and
others, and a test shipment was made to Brazil and back. The

Nicolas Appert gave to tlii-
world in IHO-l the- ])r()ce,ss ot
preserving food products, which
has been full}' described in tlic
"Seal of Safety 1914," X'olunie
No. 1.

From a photograph of a
miniature in possession of his
ftrandson, Chevalier Appert,
Paris.

William Underwood came to this
country from England in 1830, was
one of our pioneer canners, and
packed many food products. In 1830
he packed large quantities of pie
fruit in bottles, in 1835 Imported to-
mato seed in order to grow tomatoes
for ketchup.

Thomas Ken sett was a gentle-
man of the old school. He packed
lobsters and oysters in New York in
1819, and obtained a patent in 1825
in the art of preserving. Later in
1848 he engaged in business in Balti-
more.

George Burnham, of the firm of
Burnham & Morrill Co., was born
in Portland, Me. He entered the
canning business in 1845. In the
year of 1846 he packed green corn
in Portland on Burnham's wharf
until 1867. He went to France in
1866 to learn the process of packing
sardines.

Louis McMurray, one of the most
distinguished and successful pioneers
of canned food, was born in Mary-
land. He was one of the first to ex-
port, shipping large quantities to
California and Europe.

Courtesy of F. N. Barrett,

Amer. Grocer.

The Max Ams Machine Co.

appearance of the goods at the end of their long round-trip
indicated that German packers were capable of putting up goods
which would stand severe requirements.

It was observed during the year that the time of steriliza-
tion was often prolonged at a cost of deteriorated quality, es-
pecially in the case of asparagus. The contents were sterile
but the goods had been cooked to pieces and were unsalable. As
asparagus is peculiarly sensitive to over-cooking, experiments
were undertaken in the experimental factory connected with the
laboratory to determine the minimumi time of sterilization which
would give absolute quality goods. These experiments indicated
the following times :

For 1-lb. cans. . 7 min. at 116°C. (240°F.)
For 2-lb. cans.. 81/2 min. at 116°C. (240°F.)
For 4-lb. cans.. 13 min. at 116°C. (240°F.)

In investigating the cause of springers numerous samples of
the following kinds of foods were examined — asparagus, peas,
mixed vegetables, Zeltower beets, cauliflower, beans, kohlrabi,
cherries, spinach, eels in jeUy, canned sausage, turtle soup, tur-
tle meat in jelly, etc. All cases of springers were found to be
due to bacteria, chiefly of the following varieties — ^bacillus sub-
tiUus (hay bacillus), proteus vulgaris, proteus mirabilis, bacillus
megathrium, bacterium' aceti, and cocci, diplococci, and strep-
tococci of not further characterized species.

In determining the cause of spoilage Dr. Serger lays stress
on the determination of the particular kind of organism which
is responsible. If only one bacterium is found then it is very
probable that spoilage is due to a leaky can and that the trouble
does not necessarily afi'ect the whole pack.

The reason why we generally find only one organism where
spoilage has been due to a leaky can is explained as follows:
Usually the leak is very small and a single spore finds entrance.
Before other spores enter, the first comer, finding itself in a
favorable medium, begins to grow and multiply and so possesses
the field by reason of its numbers, thus preventing the develop-
ment of other varieties which may subsequently succeed in enter-
ing. It is a well-known fact that each species of micro-organism
gives off substances which are poisonous to many other varieties,
and for this reason various processes of fermentation may be

The Max Ams Machine Co.

kept "pure" after they have once become well started. If, how-
ever, the contents of the can are not sterile, all the germs present
start with an equal chance and different colonies start simul-
taneously at different points, giving rise to a heterogeneous
population.

An abnormal case of infection of a canned product is de-
scribed as f oUows : A canning factory put out a line of canned
ham which was packed by the vacuum process. No trouble had
been experienced with this product for years, but during the
past year there occurred many cases of explosions of ten-pound
cans. A bacteriological investigation showed a profuse infec-
tion with hay bacillus (bacillus subtillus), which is extremely
resistant to heat so that it survived the ordinary sterilization
process. As the hay baciUus is only rarely to be found in food
products a long search was made for the source of infection,
which was finally located in the presence of a hay loft which had
been recently installed near the cannery. With the removal
of the hay loft from the vicinity the trouble disappeared.

That canners sometimes have to count on the possibility of an
accidental contamination of their water is shown by the follow-
ing incident: The cannery was troubled by very hard water
which often showed a bitter taste. Analysis showed the presence
of an abnormally high chlorid content and investigation proved
that the source of supply was contaminated by the refuse water
of salt works, and this knowledge permitted steps to be taken
to remedy the matter.

A number of cases of unsatisfactory canned milk were
brought to the attention of the laboratory. In a sample of
homogenized whole milk the walls of one can were found to be
covered with innumerable specks of milk albuminoids, while an-
other showed clumps of coagulated casein. Both cases were
traced to an unsatisfactory condition of the original milk as to
freshness. It is pointed out that a simple test to determine
whether a milk is suitable for canning is to boil a sample. If
the milk coagulates it is unsuitable for the purpose, even though
it may otherwise appear all right. Coagulation will take place
when the acidity is between 9 and 15 Soxhlet degrees (1 Soxhlet
degree equals number of ccm. of fourth annual caustic soda solu-
tion required to neutralize 100 ccm. of milk). For safety's
sake, however, it is better never to try to can milk which has a

Mount Veenon, N.Y.

higher acidity than 5 degrees, since a tolerably acid milk which
will withstand the boiling test at 212°F. without coagulating will
do so when processed at 220 °F.

A common fault in canned milk was found to be the use of
too high temperatures for sterilization whereby the taste and
flavors were impaired, and the milk was sometimes found to be
off color. Experiments conducted in the experimental factbry
showed the following temperatures to be the most suitable :

10-lb. can 60 min. at 220° to 223°F.

8-lb. can 60 min. at 220° to 223°F.

4.-lb. can 40 min. at 216° to 220°F.

2-lb. can 40 min. at 216° to 220°F.

1-lb. can 40 min. at 216° to 220°F.

The process is to be followed by thorough cooling with flow-
ing water, the cooling to be finished in the following times :

10-lb. can 2 hours

2-lb. can 1% hours

1-lb. can 1 hour

The laboratory encountered a new product during the year
in the shape of a yeast extract, which, when mixed with boiling
water, gave a very good bouillon, and proved to be an excellent
axJdition to canned vegetable soups in giving them an agreeable
meat flavor, being in fact scarcely distinguishable in taste from
good beef extract. This opens up to soup canners an impor-
tant new material, as brewery yeast is produced in enormous
quantities in every beer consuming country. No satisfactory
use has heretofore been found for it, so brewers have been ac-
customed to throw away the excess not needed for the actual
brewing process.

The care exercised by the German patent office in issuing pat-
ents on new food preparations is exemplified by a case in which
an inventor proposed to take out a patent on a new flavoring
substance from the hulls of legumes. The laboratory was re-
quested to test the inventor's claims, and as the test resulted sat-
isfactorily the patent was issued. The fact that yeast extract
closely resembles beef extract in flavor, however, should not
fraudulently be taken advantage of.

German packers of mushrooms have been accustomed to using
sodium sulphite for bleaching these goods. Experience proved

The Max Ams Machine Co.

that the subsequent washing out of the bleaching agent was not
always a success, with the result that the sulphite was reduced ia
the can to sulphide, producing blackening of the metal and
leading to difBculties with the pure food authorities, on account
of the presence of stiU undecomposed sulphite. It is therefore
pointed out that care must be taken to thoroughly wa^h out
the sulphite. Mushroom packers who feel that they must use a
bleaching material are recommended to use hydrosulphite, the
excess of which can be completely oxidized in inert sulphates.
Hydrosulphite for this purpose is sold under the name of
"Geblitol."

German cans for food-preserving purposes are made dif-
ferently from those used in the United States. In making the
cans the Germans first make the body, the seam being held by
solder appHed in such a way that the contents cannot possibly
come in contact with the solder. Next the bottom is crimped on,
a tight joint being secured by a thin rubber ring. After the
can is filled the cover is crimped on, a tight joint being secured
between cover and joint by another rubber ring. German canned
goods therefore necessarily come in contact with a larger or
smaller area of rubber, and hence a series of troubles due to
reaction between the constituents of the rubber and the pre-
served goods. This necessarily brings up the subject of the com-
position of rubber rings most suitable for canning factory pur-
poses. This subject has been treated at length in previous re-
ports from the laboratory, and may be resumed here as foUows :

(1) If the rings contain sulphur, this substance must be so
firmly combined that no hydrogen sulphide wiU be evolved when
the ring is gently warmed with 4 per cent tartaric acid or a sim-
ilar strength of acetic acid.

(2) When the ring is heated to 177°C. (260°F.) in the
presence of water, 4< per cent tartaric acid solution or 2 per cent
salt solution, it must fully retain its desirable physical proper-
ties and give off no taste or odor.

(3) Lead and zinc must not be present in any form.

(4) The rings must not contain more than 77 per cent of
incombustible substance. This requirement indicates that the
rubber rings used in Germany are composed of only one-quarter
combustible substance, and probably not all of this is rubber.

■(i^'^''t-±(--- (■'^^-(■'-■'-^~iJ^'i^.^<^-^'yi-^^.yy-y^'^''.'.'^-y^i^^ f-~''lL

1 Prune Orchard, San Jose. -I Peacli Orchard, Santa Clara

2 Peach Orchard, San Joaquin A'alUy
A'allev.

3 E. r. Dee, of Berger & Carter

Co. Author of Canning Industry, •> Apricots in Bloom, Saratoga,

California. Cal.

CANNING INDUSTRY IN CALIFORNIA.

From a humble beginning under the primitive conditions of
early days to the present high state of development, the evolu-
tion and growth of the canning industry in California has been
rapid and continuous and the value of canned foods packed
annually in the Golden State now exceeds twenty millions of
dollars.

California is the second state in the Union in point of size,
and, between the low-lying coast vaUeys and the foothill and
mountain slopes, may be found every conceivable climatic vari-
ation. Three great advantages of the California climate — abun-
dant heat, continuous sunshine, and absence of excessive humidity,
considered in connection with the fertility of the soil and the
unusual length of the growing season — insure the characteristic
excellence of California fruits; while the relative geographical
location of the diflFerent fruit-growing districts practically pre-
cludes the possibility of a total crop failure. The texture, color
and ripening season of various fruits are materially aflfected by
modification of climatic conditions, hence fruit produced in cer-
tain sections of the state is often more suitable for canning pur-
poses than the same variety grown elsewhere.

About six years after the discovery of gold in 184<9, the first
experiments were made in planting fruit-trees commercially and
the first canning establishment commenced operations some three
years later.

D. Provost, who in 1858 operated a small packing-house at
Market and Valencia Streets, San Francisco, is generally accred-
ited with the distinction of undertaking the first commercial can-
ning on the Pacific Coast. Provost acted as agent for his
brother, Stephen H. Provost, who was a member of the firm of
WeUs, Provost & Co., of Yonkers, N.Y. This concern packed
pickles, jams, etc., in bulk and shipped around the Horn in sail-
ing vessels to San Francisco where the goods were repacked in
suitable containers for the CaKfomia market. In 1860 Provost
enlarged the field of his activities and began to pack jams and
jellies made from California fruits in addition to repacking bulk
goods from the East. A small concern, known as Erzgarber &
Goetzen, was established in 1859 which packed jams and jellies

The Max Ams Machine Co.

in a small way. This business was taken over by Sol. Wangen-
heim & Co. in 1875 and carried on until 1887 when it was dis-
continued.

During 1859 the late Francis Cutting, who may be consid-
ered the real pioneer of the canning industry on the Pacific
Coast, started a cannery on Main Street in San Francisco where
he packed fruits, jams and jellies in glass and tin, although the
supply of California fruit then available was very limited. Cut-
ting also packed tomatoes as well as soups and other specialties
and it has been authoritatively stated that a considerable por-
tion of his pack found its way to the front during the CivU War.
The earliest record of packing California apricots, peaches and
plums is found in Cutting's inventory of 1863 in which year his
total pack, including tomatoes, jellies and jams, was 7,000 cases.

Until 1866 the Cutting Packing Co. was the only concern
handling fruit to any extent as Provost operated on a very small
scale. In 1867 Provost discontinued business, and P. D. Code,
who had been employed by him, founded the firm of P. D. Code
& Co. This concern is still in existence under another name, hav-
ing operated successively as the Code-Elf elt Co., the Code-Port-
wood Canning Co., and, at the present time, as H. G. Prince &
Co. The first cherries canned in California were packed by P. D.
Code & Co. in 1867.

In the spring of 1864, G. W. Hume, who for several years
had been fishing in the waters of the Sacramento River, and
Andrew Hapgood, a tinsmith, started a Salmon cannery on
a barge at Sacramento. During their first season 1,000 cases
of fish were packed in 2%-pound cans and, although unfor-
tunately half of the pack swelled and was a total loss, the re-
mainder was sold by William T. Coleman & Co. for $5.00 per
dozen. In 1866 Hume operated, at Oak Point, Washington,
the first salmon cannery in the Colmnbia River region; and as
the G. W. Hume Co. still operates one fish cannery and two
fruit canneries (one under the name of the Carquinez Packing
Co.), this concern must be conceded the distinction of being the
oldest canning establishment on the Pacific Coast operating
under the original designation.

Josiah Lusk, in 1867, packed berries in 5-gallon cans but
was unable to market them for several years. The J. Lusk

Mount Vernon, N.Y.

Canning Co., of Oakland, was the result of the development of
Josiah Lusk's original venture.

The brokerage firm of A. Lusk & Co., composed of William
Jacobs and Albert Lusk, was formed in 1860. In 1867 this
concern began handling canned foods for the Cutting Packing
Co., and in 1881 merged with the J. Lusk Canning Co. In
1893 A. Lusk & Co. reorganized and became the Cahfomia
Canneries Co., Ltd., which concern is still in existence.

The most prominent individuals and companies engaged in
packing food products in California prior to 1890 were: 1858,
D. Provost; 1859, Francis Cutting; 1864, G. W. Hume; 1867,
P. D. Code & Co. ; 1867, Josiah Lusk ; 1871, J. M. Dawson Co. ;
1871, C. James King of William; 1876, Golden Gate Packing
Co. ; 1880, Fontana & Co. ; 1881, A. Lusk & Co. ; 1882, G. W.
Hume Co. ; 1882, Sacramento River Packers' Assn. ; 1893,
California Canneries Co., Ltd.

Several of these concerns are still in existence. The G. W.
Hume Co., the Golden Gate Packing Co., and the California
Canneries Co., Ltd., stiU operate under their original names,
while P. D. Code & Co. operates as H. G. Prince & Co. The
Cutting Packing Co., the J. M. Dawson Co. (later the San
Jose Fruit Packing Co.), C. James King of William (later
the King, Morse Co.), and Fontana & Co. were absorbed by
the California Fruit Canners' Association.

In 1881 the principal canners placed their goods under con-
trol of a corporation known as the Union Packing Co. William
T. Coleman & Co. of San Francisco, who at that time controlled
the stock of the J. Lusk Canning Co., were appointed sole
agents for distribution of products, and the late Frank S.
Johnson, then president of the Johnson-Locke Mercantile Co. ;
was in charge of this department. Another corporation known
as the Packers' Exchange, was formed at the same time, and
Wm. Jacobs of A. Lusk & Co., was in charge of the purchas-
ing. These two corporations did business for one season only
and until the business of that season was finally wound up.

In 1885, a corporation known as the California Canned
Goods Association was formed for the purpose of advancing the
interests of the fruit-canning industry. Isidor Jacobs of A.
Lusk & Co., was president of this association, P. D. Code of
the Code-Elf elt Co., was vice-president, and I. H. Morse was

The Max Ams Machine Co.

secretary. The association lasted but two years, yet during this
time accomplished much toward arousing interest in the neces-
sity for estabhshing grades and maintaining the superiority of
goods packed under a label bearing the name "California" ; and
it was through this organization that agitation was first begun
to prevent the fraudulent use of this name on eastern packed
goods. Individual canners, after some years, finally secured
Federal court injunctions which put a stop to this practice.

In 1887 the eastern peach crop was a total failure, and
canned fruit prices advanced 80%.

The California Fruit Canners' Association, which has for
years been the dominant factor in the . canning business on the
Pacific Coast, was organized on June 15, 1899; and the efforts
toward consolidation of the California packers were crowned
with partial success. The association included originally the
following plants : Cutting Packing Co., San Jose Fruit Packing
Co., King, Morse Co., Oakland Preserving Co., Fontana & Co.,
Sacramento Packing Co., California Fruit Preserving Co., and
Marysville Packing Co. In 1900, nine more plants were taken
over, including: Hunt Bros. Fruit Packing Co., Rose City
Packing Co., A. F. Tenney Canning Co., Courtland Canning
Co., Whittier Cannery, Chico Canning Co., Lincoln Fruit Pack-
ing Co., Sutter Canning & Packing Co., and Southern California
Packing Co. Thus, at the end of the second season, the Cali-
fornia Fruit Canners' Association controlled twenty-seven plants
in twenty-two cities. During the season of 1914<, seventeen
canning factories were operated by the association.

Until 1878 only two grades were packed — extras and extra
standards. In 1878 standards, in 1880 seconds, and in 1892
water goods were added to the grades, and each packer desig-
nated his grades according to his fancy.

The pioneer canners contended with many difficulties, as they
were practically cut off and isolated from the outside world, and
not the least of these difficulties was the manufacture of cans,
which were aU made by hand. In 1862 Francis Cutting im-
ported tinplate which cost $16.00 gold per box, $20.00 per box
was frequently paid even in later years, and the price of solder
and other material was proportionate. G. W. Hume obtained
tinplate in 1864 from the hardware house of Holbrook, Merrill

Mount Vernon, N.Y.

& Stetson, then located in Sacramento, but many of the canners
imported direct from England.

The first company organized for the purpose of making
cans and selling them in the open market was the Pacific Can
Co. in 1883. Prior to this time every packer made his own
cans. In 1896 the Pacific Can Co. absorbed their only active
competitor, the Eagle Automatic Can Co., and reorganized the
Pacific Sheet Metal Works. In 1901 the American Can Com-
pany was organized. The Los Angeles Can Company is an
active competitor in California.

The history of the sanitary can in California is very obscure.
The earliest authentic record belongs to J. C. Ainsley Packing
Company of Campbell, who purchased a No. 2 Max Ams double
seamer in February, 1902. An invoice of the Hickmott As-
paragus Canning Company, covering sanitary cans sold the
Ainsley people in September, 1900, is conclusive proof that both
companies used this type of can at a very early date.

The Sanitary can finally became recognized among the Cali-
fornia canners in 1910 and was quite generally used in 1911,
thus conclusively proving that the CaHfomia packers were the
first to use the sanitary can extensively. At present this type of
can is used altogether throughout the state, and the old style
packers' can is now somewhat of an oddity.

Fruits and vegetables, especially fruits, constitute the major
portion of the food products canned in CaHfomia, although the
amount and variety of fish packed annually is constantly increas-
ing and the output of condensed milk is by no means negligible.
California leads the world in the production of canned fruits.

APPLES.

California is the ninth state in the Union in the production
of apples. In 1912 the total acreage devoted to apples was
61,684 acres, containing 2,352,811 bearing and 1,523,598 non-
bearing trees.

The limitations of the apple-growing regions are not clearly
defined, as there are flourishing orchards on the slopes of the
Sierra Nevada mountains at an elevation of 4,500 feet, and the
region between 2,000 to 3,500 feet above sea level is commonly
supposed to be best adapted to this fruit. The earliest canning

The Max Ams Machine Co.

date for apples is July eighteenth. Although approximately
fifty-eight varieties are grown in California, but few of them are
of interest! to the canning trade, and by far the greater portion
of the fruit is shipped green to eastern points and Europe.

APRICOTS.

CaHf omia leads the world in the production of apricots and
enjoys a practical monopoly of commercial apricot growing and
packing. In 1912 the total acreage devoted to apricots was
44,944 acres, containing 2,877,593 bearing and 493,141 non-
bearing trees.

Although the occurrence of even light frost during the period
of blooming and setting may strip the trees of fruit without
damaging tender leaves and twigs, apricot orchards are to be
found in nearly all fruit-growing sections of the state, thus un-
questionably proving the universal mildness of the climate. The
trees grow rapidly and in some localities yield paying crops dur-
ing the third summer in the orchard. Individual trees frequently
produce a ton or more of fruit annually and it is recorded that
an old orchard of Royals in Alameda County yielded crops vary-
ing from eight to fourteen tons to the acre, for several succes-
sive years.

The earliest canning date for apricots is about June fifth and
the later varieties are available until about August twenty-fifth.
Although approximately eighteen varieties of apricots are grown
in California, all of them are not desirable for canning and the
most favored, in their order of popularity, are Royal, Blenheim,
Moorpark, Hemskirke and Tilton.

CHERRIES.

California is the first state in the Union in the production of
cherries, although Washington and Oregon are rapidly coming
to the front. In 1912 the total acreage devoted to cherries was
8,180 acres, containing 505,123 bearing and 231,087 non-bear-
ing trees.

The earliest canning date for cherries is about May fifteenth,
and Royal Anne's are usually available until about July eigh-
teenth. Approximately twenty-six varieties of cherries are grown
in California, but the Royal Anne, Black Tartarian and Black

Mount Veenon, N.Y.

Republican, in order of their popularity, are most favored by
canners.

PEACHES.

California is the first state in the Union in the production of
peaches and is the only section of the country where clingstones
are produced to any extent. In 1902 the total acreage devoted to
peaches (both frees and clings) was 104,459 acres, containing
8,341,036 bearing and 2,104,707 non-bearing trees. The peach
was the first fruit to ripen on the improved trees brought to Cali-
fornia by the early American settlers, and the magnificence of the
fruit is proverbial. Nearly every county in the state reports
possession of peach-trees and in all districts, from the great in-
terior valleys to the Sierra Nevada foothills, size, beauty, firmness
and delicacy of flavor are characteristic of the fruit. The San
Joaquin valley is the greatest peach district in the state, and
nearly all of the San Joaquin canneries operate on peaches ex-
clusively.

Nearly all varieties of the peach have been tried in California,
but, as is the case with other fruits, certain varieties are especially
suitable for canning purposes. Color is an important item and
canners invariably demand fruit that is free from color around
the pit. Approximately sixty varieties of peaches are grown in
California, clingstones predominating, and the pack of clings
amounts to 75% of the total peach pack of the state. Owing to
the tremendous quantities of peaches handled annually it is only
natural that the lye-peeling process should attain its highest
development in this state, and so much care and eff^ort has been
expended in perfecting this process that peaches properly peeled
with caustic soda are beyond criticism. The earliest canning
date for peaches is July second, and the later varieties are fre-
quently available until the first week in November. The favored
varieties of clingstones produced for canning purposes in Cali-
fornia are Phillips, Tuscan and Levy. The popular freestones
are the Lovell, Muir, Crawford and Elberta varieties.

PEARS.

California is the first state in the Union in the production of
pears, and pear-trees are the oldest deciduous fruit-trees in the

The Max Ams Machine Co.

state. In some instances pear-trees planted by the pioneers in
the old mining districts resemble adjacent oaks, and a tree, over
half a century old with a trunk more than seven feet in circum-
ference, is still in existence near San Jose, yielding annually
about fifteen hundred pounds of fruit. The pear is grown ex-
tensively throughout the state, having a wider range than the
apple, and the fruit frequently attains great size. It is reported
that a pear grown near MarysviUe in 1904! was nine inches high,
sixteen inches in circumference at the base and weighed five
pounds.

The earliest canning date for pears is July sixteenth, and
Winter Bartletts are often available until November eighteenth.
It is noteworthy that the Vaca valley, which is famous for early
fruits, also markets very late pears, and Bartletts have been
picked in this district as late as November nineteenth. Approxi-
mately twenty-four varieties of pears are grown in Cahfomia,
but the Bartlett is the favorite for all purposes.

PLUMS.

California leads the world in the production of plums (con-
sidering prunes as plums) but the value of this fruit to the can-
ning industry is immaterial in comparison with the vast quantities
of dried product. In 1912 the acreage devoted to prunes was
90,441 acres, containing 7,920,799 bearing and 1,123,854! non-
bearing trees, while the acreage devoted to plums (other than
prunes) was 14,964 acres, containing 1,178,436 bearing and
317,960 non-bearing trees, thus making a total of 105,405 acres
devoted to the production of plums of all kinds. It may be here
remarked that all prunes are plums, but all plums are not prunes.
A prune is a plum which can be dried without fermentation with-
out removing the pit, and plums which cannot be so treated are
not prunes — common names to the contrary notwithstanding.

The earliest canning date for plums is June twenty-fifth,
while Damson plums may usually be obtained as late as October
twenty-third. Approximately thirty-nine varieties of plums (in-
cluding prunes) are grown in California, of which several varie-
ties are favored for canning. A small quantity of stewed dried
prunes is packed annually, but this end of the business has not
attained appreciable proportions.

Mount Vernon, N.Y.

MISCELLANEOUS FRUITS.

California produces great quantities of grapes, figs, nectar-
ines, etc., but these fruits pertain more particularly to the wine
and dried fruit industries and their importance to the canning in-
dustry is comparatively insignificant.

BERRIES.

California produces enormous quantities of berries of all
kinds and the expression "strawberries the year 'round" is fre-
quently used to astonish eastern visitors and impress upon them
the mildness and salubrity of the California climate. Black-
berries, Strawberries, Loganberries, Raspberries and Gooseber-
ries, named in order of their value to the canning industry, are
the principal berry crops and of these the Loganberry alone is
peculiar to the Pacific Coast. This variety was originated by
Judge J. H. Logan of Santa Cruz, and is a cross between the
California wild blackberry and a red raspberry — probably the
Red Antwerp. The first plant, which was a chance hybrid, was
multiplied by its originator and fruited for more than ten years.
Since this variety was first given to the public by the University
of California in 1893, it has been propagated by nursery men
and sold in large quantities.

VEGETABLES.

California vegetables, so far as the canning industry is con-
cerned, are confined to tomatoes, asparagus, peas, string beans
and chili peppers. Com, which is one of the staples in the east,
cannot be grown successfully and has never been canned to any
extent in California, although attempts have been made at various
times.

Tomatoes are grown extensively throughout the state and a
majority of the canners pack not only the regular tomato grades,
but pulp and chili sauce as well. The earliest date for tomatoes
is August twentieth, and the season frequently extends through
the middle of November.

Asparagus is indigenous to the islands and delta of the Sac-
ramento River, and several exclusive asparagus plants are oper-
ated in this district. Although the season is short, the asparagus

The Max Ams Machine Co.

pack is of considerable importance, as California is the principal
producer. The earliest canning date for asparagus is March
twelfth and the season continues until July seventh.

Peas are packed to a limited extent only; in fact there are
but five canneries in the state handling any appreciable quantity.
The earliest canning date for peas is April twentieth, and they
have been packed in some seasons as late as July thirty-first, but
the heavy packing is confined to one month between the middle of
May and the middle of June.

ChiU peppers, as canned food, are rapidly becoming popular
in the East, and are now used extensively for soups, sandwiches
and salads and for garnishing egg dishes, etc. Peppers thrive
in Orange County, near Los Angeles, and are prolific in growth.
A full grown bush is about thirty inches in height and resembles
a tomato plant. The fruit matures in August and bears until
frost.

SALMON.

Fish canning is one of the oldest branches of the canning in-
dustry in California; in fact, one of the first canneries estab-
lished in the state, that of G. W. Hume at Sacramento, operated
exclusively on salmon caught in the Sacramento River. Although
in 1866 Hume transferred his field of operations to the Columbia
River region in which he was the pioneer canner, he returned to
California in 1882 and established a cannery at Benicia which is
stiU in operation. During the interim a number of small plants
started up along the lower Sacramento River, but none of them
were of any importance. In 1879 the Sacramento River Packers'
Association started a plant on Chipps Island opposite Antioch
which operated for a number of years, but the salmon canning
business gradually declined and in 1901 operations ceased alto-
gether. Although fishing has always been carried on to some
extent as in former times, the catch has been mild — cured instead
of canned — and until the outbreak of the war in Europe, 70%
of this pack was exported to Germany. Prevailing conditions,
however, have closed this market indefinitely and as the past
season witnessed a revival of interest in salmon canning, it is
possible that it may again become an important branch of the
industry in this state.

Mount Veenon, N.Y.

The Chinook salmon is the principal variety frequenting Cal-
ifornia waters and other species are rarely found. The banner
season for the California salmon packers was in 1882 when
242,000 cases were packed, and from this time on the quantity
steadily decreased until the canneries discontinued operations in
1901. The salmon pack during the 1914 season was approxi-
mately 18,000 cases.

SARDINES.

California is the only part of the United States in which sar-
dines are canned, as the true sardine is not obtainable outside of
California waters. The center of this industry is Monterey Bay,
where two plants are operated, midway between Monterey and
Pacific Grove. The fish were formerly marketed as mackerel but
later investigation proved that they are true sardines (Sardinia
caeruleus) and they are now labeled accordingly.

California sardines, which are enormous compared with the
variety found in the Mediterranean waters, are packed in No. 1
flat oval sanitary cans. The cans are subjected to approximately
an eight-minute exhaust at 212° F. and after sealing are cooked
for sixty minutes at 240° F.

TUNA.

Tuna canning is the real infant branch of the industry in
Calif omia, as the first commercial canning of this fish began in
1907 when approximately 500 cases were packed, and since the
first successful season the demand for the temptingly delicate
tuna fish has increased to such an extent that eleven plants, ex-
cluding a small Japanese factory on Magdalena Bay, Lower
California, are now in operation during the season, while ex-
tensive enlargements are contemplated.

Although commonly known as tuna or tunny, the true name
of this fish is albicore, a near relation of the tuna. Practically
nothing is known of the natural habitat or characteristics of the
albicore as it does not spawn in rivers after the manner of the
salmon, but, except at certain brief seasons, disappears toward
the open sea. As the commercial importance of this fish became
recognized, the vital necessity for accurate information regard-
ing its characteristics was impressed upon the Federal Govem-

The Max Ams Machine Co.

ment by interested parties and investigations are now being con-
ducted in conjunction with the University of California.

For the purposes of this article it may be stated that the
albicore or tuna is found along the west coast of Central America
and Lower California and comparatively small numbers go as far
north along the coast of California as the Santa Barbara Islands.
The seat of the tuna canning industry, however, is in San Diego
and San Pedro (the sea port of Los Angeles), from which points
the fishing boats put to sea. The fishing, and consequently the
canning season, is usually about two weeks earlier in San Diego
than in San Pedro, but the length of the season is approximately
equal.

The tuna travels in large schools and the fish are extremely
active and voracious. Fishing is carried on with open sail-boats
and gasohne launches which cruise in the Santa Barbara Channel
and in the! open ocean. The fish are caught with short lines at-
tached to stout bamboo poles and are beheaded and cleaned im-
mediately, for if the blood is not drained from the body, the
flavor of the meat is tainted and the fish rendered unfit for
canning.

On arrival at the cannery, the fish are placed in perforated
bottom steel baskets and subjected to a pre-cook in large rectan-
gular cook boxes or retorts. The pre-cook or first process is for the
purpose of softening the flesh and trying out the oil and is car-
ried on for approximately two hours at a temperature of from
212° to 220° F. After the first process the fish is given a final
cleaning, and the black meat is separated from the white. The
latter is packed in sanitary cans containing 2 ounces of olive or
cottonseed oil (preferably the latter) and one-half ounce of salt
per No. 1 flat can; the cans are sealed and are then subjected to
the final process in a closed retort for sixty minutes at 242° F.
After the final cook the cans are washed, either in boiling lye or
in a sawdust drum to remove the film of oil and after cooling they
are ready for the warehouse.

The sanitary standard set by the tuna packers is unusually
high. The white meat of the fish, which is not unlike breast of
chicken, is the only part used for canning and the work of oiling
and salting, in fact, all operations except the cleaning and pack-
ing are performed by continuous automatic machinery. The
packing is done by lace capped, white uniformed girls, and in

Mount Vernon, N.Y.

general the tuna canneries are remarkable for their cleanliness
and sanitary condition.

The annual pack of tuna has either doubled or tripled each
year as shown in the following table and, as by-products are
rapidly being developed, the prospect of a large increase in the
tuna business is anticipated:

1907 500 cases (approximately)

1908 1500

1909 6000

1910 12000

1911 20000

1912 60000

1913 112000

1914. 300000

MISCELLANEOUS.

In addition to the three varieties of fish referred to above,
several specialties are packed in California to a limited extent.
Experiments in canning shad-roe are being conducted on the
lower Sacramento River, and a small plant near Pebble Beach
in Monterey County has packed Abalone for several years.

In conclusion, it may be stated that the canning industry in
California, is, as a whole, still in its infancy and every future
indication points to a tremendous increase in the preservation of
food products in this State.

CALIFORNIA GRAPE INDUSTRY.

Grape growing in California has reached a high state of ef-
ficiency. An official report of this industry for 1913 has recently
been made public. There are 330,000 acres of growing vines in
the State, this total includes 170,000 acres of wine grapes, 110,-
000 acres of raisin grapes and 50,000 acres of table grapes.
Some of these vineyards would command $200 per acre, while
some are considered to be worth a great deal more. At the con-
servative average of $200 per acre, these vineyards show a value
of $66,000,000. There are 700 wineries, big and little, in the
State, and their estimated value is $84,000,000.

CALIFORNIA'S RECORD.

The following statistics show the different articles shipped
from the State in 1913 and to what extent:

15,000 cars lumber, 10,000 cars wine, 4,000 cars codfish, 5,000
cars beans, 2,000 cars wool, 231 cars green cherries, 6,363 cars
green grapes, 2,485 cars green pears, 470 cars green apricots,
1,000 cars green peaches, 3,250 cars raisins, 35,000 cars
oranges, 800 cars almonds and English walnuts, 9,000 cars
canned fruits, 1,000 cars green apples, 169 cars green apricots,
100 cars dried apples, 100 cars honey, 2,395 cars green peaches,
1,668 cars green plums, 200 cars green figs, 2,250 cars dried
prunes, 4,000 cars green vegetables.

PRUNE CONSUMPTION.

Prune consumption in the United States is estimated at an
annual average of 112,000,000 pounds; annual exports for three
years, 127,316 tons, an average of 42,438 tons per year. This
year's crop has been seriously injured and present indications
point to a very heavy shortage; some claim barely sufficient to
meet home requirements. California leads the world.

THE CALIFORNIA OLIVE INDUSTRY.

The olive-tree reproduces itself from the seed and from cut-
tings. The seedlings, however, do not come true to the parent tree

1 Olive Branches. 3 Pruning Trees.

2 Olive Plants in Greenhouse. i Filling Barrels for Shipping.

5 Emptying Filled Barrels.

6 Assorting Olives.

7 Olives Curing in Brine.

8 Anis Double Seamers in Curtis
Olive Cannery.

Mount Vernon, N.Y.

— reverting to the wild or primitive type. These seedling trees
must be budded or grafted to the desired variety. There are
some eighty different varieties — ^five being used for Curtis ripe
olives and the balance for olive oil.

The method of reproduction by cutting insures a tree of true
variety. Three-inch cuttings are placed in hot sand beds, being
heated underground by hot water pipes. This greatly aids quick
and sure rooting. When well rooted they are transferred to the
nursery and when two years or more old are set out. The lath
roof on nursery is used in order to prevent scorching of tender
shoots in the Summer, and as a support for canvas coverings in
time of frosty weather, which would kill and curl the young
growth. The olive is an evergreen tree and grows in North
America only on the west coast between latitudes thirty and
forty.

Nurseries are started about March first.

Olive orchards are started in April. The trees are set about
thirty-five feet apart and are very often intersected with other
crops to produce an income until the olive comes into bearing —
six years after planting.

A modem California irrigating system is used. The water
is lifted in the pump-house and through underground concrete
pipes goes to several large reservoirs or standpipes. The water
is then conducted through a system of underground pipes to out-
lets at the end of each row of trees. The water overflows into
furrows and irrigates the trees. All California citrus groves are
irrigated by the same method which greatly simplifies ploughing
and harrowing inasmuch as there are no ditches or overground
pipes to contend with.

Concerning the pruning of the olive, there has been less
known in the past and more learned within the last few years
than with any other branch of its culture. The olive by means
of pruning, in California, is made to bear a good average crop
of well-sized fruit each year, whereas in foreign countries the
usual occurrence is a "bumper" crop of small fruit one year and
a lighter crop of large-sized olives the succeeding season.

The olive is borne only on the two-year portion of the
branches, which parts never again produce fruit. Pruning must
therefore consist of the cutting away of a portion of the wood
during a season of heavy new growth, and in stimulating the

The Max Ams Machine Co.

growth of new wood (suckers) during a Spring that would
otherwise produce little or no new wood. It is readily seen that
pruning can regulate the annual growth of new wood on the
branches which in ttim two years later regulates the production
of the fruit.

Expert pruning is an art. All dead wood is regularly re-
moved and large branches at a time cut out to admit light and
Summer heat, which wiU effectually remove from groves situated
inland from the coast aU black scale, the only pest affecting the
ohve in Cahfomia. The twigs and small branches pruned off
may be used as nursery stock. Pruning is done in the late Winter
and early Spring. The closed season is from early March to
October. During this period the trees are carefully cared for by
cultivation, irrigation and fertilization ; the plant is thoroughly
overhauled, improved and repaired, the coming pack is sold on
"futures."

The olive tree flower is star-shaped, creamish white with yel-
low center. It is very small — one-eighth to three-sixteenths inch
in diameter — with a faint and pleasiug odor. The leaves of the
trees are long and slender, of a slightly glazed but somber green
top, while the under side is covered with a velvety and silvery
sheen. Different varieties of trees are known by the various
leaves, some being wider and of different shades.

The first irrigating of the season is done just prior to the
breaking of the buds. The water, of course, gives vitaKty and
assists setting. The blossoms poUen profusely, and it has been
noticed that a mixed variety grove will often produce better than
one of a single species. Without doubt cross pollenation is a
material agent. Little data is at this time available concerning
this matter, yet numerous experiments are now being carried on,
and it is hoped that the next few years will make possible a thor-
ough understanding of this feature.

The fruit is now set and in a few of the earlier districts the
trees appear with branches ladened. No mere photograph can do
justice to the majestic beauty of a stately Mission ohve-tree in
the full grandeur of its bearing period. The fruit at first ap-
pearance from the blossom is of course green. In Europe, as it
attains size, it is harvested in this immature condition and
pickled. California, however, uses only thoroughly ripe and
mature fruit in which the oil cells have fully developed.

Mount Vernon, N.Y.

Olive oil is a food supreme and is made solely from ripe
olives. It would therefore appear quixotic to consider a green
olive other than as an indigestible relish. In September and
October the olive turns from its brighter emerald green to a straw
green cast. Flakes of red soon appear, first on the side getting
the most sunlight, until the whole olive has this red appearance.
From this a purple shade is developed which eventually evolves
into the deep purplish black of the thoroughly ripened fruit.
The appearance of the tree may be imagined when it is con-
sidered that it holds fruit of all degrees of ripeness and naturally
presents a color scheme bewildering yet at the same time har-
monious.

The olive was introduced into California by the Franciscan
Padres during the eighteenth century. The trees, brought either
from Spain or Mexico, were planted around their early Mission,
and have through the environment of favorable soil and climatic
condition of California, evolved a variety called the "Mission."
This olive has slightly different characteristics from any foreign
variety and is particularly adapted to curing in its ripe state.
Without doubt, were it to be transplanted to its native soil, it
would revert to its original type.

Starting with its harvesting, the oHve moves with machine-
like rapidity. Care in picking is demanded of the grower. Men
on the ladders must pick — not strip — a branch, they must place
— not throw — ^the fruit into the picking bag. The slogan, "there
is reason," is well known.

Three separate pickings are made in order to get fruit of the
same degree of ripeness. An expert picker will harvest only
about three hundred pounds of fruit in a day.

The best method is to deliver all fruit in water. Some packers
handle olives over hundreds of miles, however, solely in boxes, on
trucks, in wagons, on trains, etc. Every drop, jolt, or jar that
an olive receives before its cure, leaves a bruise which wUl, after
processing, develop fruit with soft spots.

Immediately after picking the grower transports the olives
to a central portion of the grove where water is available. He
fills a fifty-gallon barrel two-fifths full, and then proceeds to
pour the fruit therein through the five-inch bung hole in the end.
The fruit falls on a water cushion. Olives are filled to within two

The Max Ams Machine Co.

inches of the top of the barrel. The remaining space is filled
with liquid.

Usually sixty barrels of olives compose a car shipment. The
barrels are stood on end in the car with the large five-inch bung
end up. Also in this end of the barrel is a one-eighth-inch
gimlet hole which is provided with a plug. At time of ship-
ment this plug is removed, so that any changes in temperature
or slight fermentation of the shipping solution will in no way
affect the olive.

Even though ripe olives are delivered from an orchard not a
mile distant from the plant "quality" demands that they be
transported in solution by the barrel method. Dry fruit in boxes
is accepted only for the purpose of expressing olive oil.

The barrels received are rolled to the edge of the unloading
platform. The bung end is set immediately over a hopper filled
with water. The end of the barrel is struck sharply with a bung
starter, and the fruit, together with the shipping solution,
quickly flows into the hopper. By sliding the hopper the
olives and solution are poured into boxes. Fruit is allowed to
drain in the boxes and is then weighed. It wiU be seen that every-
thing possible is done to prevent a bruise — ^the water acts in every
way as a cushion. A long fall and hard drop means soft olives.

One of the simpler operations is the weighing of the fruit.
This is done on a platform-scale by the usual method of deducting
tare from gross. For each delivery the grower is furnished with
a ticket receipt showing number of barrels received and gross,
tare, and net weight of the olives. A duplicate of this ticket
is placed in the tin clip which follows each lot of fruit through
all the remaining processes of the factory. This ticket also con-
tains spaces for listing the entire chronology of the particular
batch of olives. In the event of an unsatisfactory finished article
the trouble can always be located by referring to the slip, as all
information, even back to the grower, is obtainable.

Quality demands that no stems shall be found in the can.
The first step within the factory is the stemming table and
grader. The finding of several stems on opening a can of ripe
olives is not a pleasant introduction to the consumer. Women
are continuously employed in stemming. Nimble and skilled
fingers rapidly pick the stems from the olives as they are slowly

Mount Veenon, N.Y.

carried by on the wide belt of the stemming table. A belt ele-
vator takes the stemmed olives to the top of the grader.

The grader is built in several sections, each of which takes
out a certain grade. This is accomplished by allowing all of
the olives other than the largest size to fall through an accurate-
ly calipered aperture, and being then run over the next section
(really another entire grader), which relieves the next smaller
grade, and so on by this means the largest, heaviest and most
likely to bruise is handled the least.

Each section of the grader is composed of highly-polished
and accurately-turned steel shafting rolls which are set at the
proper calipered space on either side of a small round belt which
runs in a milled steel groove between the rolls. The roUs re-
volve away from the belt which give the olive a twisting or
turning motion. The belt pulls the olive along the length of
the rolls, giving it every opportunity in its twisting movement
to fall through between the belt and roUs. Provided it is not
of sufficient size to fulfil the requirements of the particular grade
being taken out in that section, it is carried to the next.

Although through numerous experiments it has been able to
develop a mechanical contrivance to accurately grade and select
the oHve as far as size is concerned, still no genius has ever
yet in the least been successful in evolving a mechanical selection
for color, degree of ripeness and culls. Each size and variety
of olive requires a varying treatment in its cure. For instance
a black, thoroughly ripe olive and one inclined to be soft cannot
take the same heavy treatment in the curing that wiU be given
a red to purple olive of crisp texture. This means a large addi-
tion to the costs, as separating the different kinds is made
necessary.

The three principal sizes of olives are delivered by the grader
to each of the three wide belts. From these moving belts the
women pick the variously colored olives and place them on the
small side belts. Some are selecting black fruit and others cull
out flawed olives. A harmonious and uniform result, both with
respect to size and color, is being delivered to the boxes. Here
each size and kind is reweighed, the total being checked against
the weight of the entire lot, as first listed on the batch ticket.
Any error is therefore impossible.

The Max Ams Machine Co.

After sorting, olives of one particular size and kind are
placed in the concrete curing vats. A new tag for each assort-
ment of the original lot contains as usual the grower's name,
lot number, date of delivery, number of pounds, and spaces for
its entire processing record. The raw ripe fruit is full of tannic
acid and is consequently bitter — much like quinine. The stand-
ing joke at an olive cannery is to induce the visitor to sample
the uncured fruit.

The olives are cured in various brine solutions which event-
ually relieve them of the acid and develop that delicious and zest-
ful piquancy known only to the patron of the California ripe
olive.

Quality is produced by scientific and experienced men. The
best salt dissolved in the purest of water, brought from nearby
mountains, is used. The curing process consumes from eighteen
to thirty-five days, according to the varying condition of the
fruit.

Every batch is inspected and treated twice daily. The cur-
ing department is composed of vats which are used several times
each season. After passing through these channels the olives
finally reach the packing room, where they are filled in bottles,
small cans and up to five-gallon cans. Ams double seamers are
used in sealing hermetically a perfect and tight double seam.
No solder, acid or heat is required in the sealing operation.

THE TUNA FAMILY.

The California leaping tuna is famous the world over. There
is scarcely a fisherman of note anywhere who has not at one time
or other journeyed to the little island city of Avalon, Catalina
Island, California, to engage in the wonderful sport provided by
this gamest of fish. It will battle for hours before it can be
brought to gaff, and great skill and care is required in playing
the big fellow.

But this fighting, leaping tuna is not plentiful and is not
particularly good eating. It is his cousin, the long fin tuna, that
is so good to eat and is found in such large quantities off the
southern coast of California. While the long fin tuna will put up
a good fight for a short time, little difficulty is found in catching
them in large quantities. They travel in big schools and take
the bait as fast as you can throw it overboard. They live in
deep water and come to the surface only when the weather is
mild.

FISHING FOR TUNA.

In the early summer, fleets of small power-boats start out
from various points along the Southern California sea-coast and
are busy well into the fall supplying the canneries of the Cali-
fornia Tuna Packers' Association. There are fully one hundred
of these sturdy little fishing boats engaged in the tuna industry.
The boats are all operated under their own power and carry
from three to five fishermen. They are well built and seaworthy
crafts and journey from five to fifty miles off coast in search
of the schools of tuna. When the fishing is good they will bring
in as much as five tons in one boat; at other times they wiU
scour the ocean for days and return without a fish.

The fish are all caught with hook and line — no seines are used
as the long fin tuna is much too large and powerful. They weigh
as much as seventy-five pounds, though the average is about
twenty-five pounds, and they are extremely active and rush
through the water at a terrific speed.

PREPARING TUNA MEAT.

The fish are cleaned as soon as caught and are brought in
each night fresh and sweet. On their arrival at the cannery they

The Max Ams Machine Co.

are thoroughly washed with salt water. They are then packed in
clean trays and loaded on iron racks which are rolled into big
steel cookers. These cookers are equipped with temperature
gauges and the heat is kept at just the right point until the fish
have been thoroughly and properly cooked.

After the fish are taken from the cookers, the process of elim-
ination begins. When the skin, bones and dark meat have been
separated from the white, delicately flavored tenderloin, 53%
has been discarded. It is only this white tenderloin that is packed
by the California Tuna Packers' Association. The dark meat,
skin, bones, and other waste material is disposed of as various
by-products. By this elimination of all waste matter, California
tuna becomes the most economical as well as the choicest canned
fish on the market.

PACKING THE COOKED MEAT.

The white tuna meat resembles breast of chicken or turkey
more than anything else — ^both in flavor and appearance. It is
carefully packed with oil in sanitary tins. After the tins are
sealed they are placed in a large steel retort and again cooked
with steam to insure thorough sterilization. After passing
through this process, the perfect tins are stacked and held from
two to six weeks before being given a final test and inspection
which will make it certain that, whenever the can is opened, the
tuna meat wiU be found sweet and wholesome.

The surroundings under which tuna packing is carried on by
members of the California Tuna Packers' Association are abso-
lutely sanitary. Tables and floors are constantly washed and
scoured and kept spotlessly clean.

HOW TO SERVE TUNA.

AVhen the tuna has passed through all the various processes
of preparation and has been finally delivered to the ultimate con-
sumer, it is ready to serve. All that need be done is to empty
it from the can into a clean platter, garnish with lettuce leaves
and slices of lemon and you have prepared a tempting, nourish-
ing dish at a minimum of cost and eff'ort. Made up as a salad
it rivals chicken and is such an excellent substitute that very few
people can tell the difference.

1 Retorts.

2 The Tuna.

3 Tuna Tenderloins.

4 The Cooker.

■-,,: .^/.A^.iAMU.LU.J^JU..i4^UZlZZjUyCjr..UZiu2M/M

5 Los Angeles Tuna Co. em- 7 Pacific Tuna Canning Co.
ployees.

6 Canning Tuna.

8 The Pride of California.

Mount Vernon, N.Y.

Tuna is delicious served cold in salads, sandwiches, etc., it is
ideal for lunches, picnics, suppers and teas where you want some-
thing very good but very easily and quickly served. Yet it will
be enjoyed most as a regular dinner dish. With very little effort
it can be prepared in a great variety of appetizing dishes such
as tuna loaf, creamed-on-toast, escalloped, fish cutlets, fish cakes,
croquettes, etc., etc.

THE ECONOMY OF TUNA.

Canned tuna has no equal. All the bone and waste is elim-
inated. It requires much less fuel and labor to prepare, even in
the most elaborate dishes.

Its exceptional merit and many unusual qualities already
mentioned have made it immediately popular wherever it has been
introduced. Tuna is a real California treat with merit that ap-
peals to everyone — those who eat to live as well as those who live
to eat.

THE TUNA INDUSTRY.

The packing of California tuna has become an industry of
national importance in a very few years. In less than six years its
seasonal output has grown to more than 200,000 cases. One of
the chief markets lies across the continent in the North Atlantic
States, where they have been brought up on fish and know good
sea-food when they taste it.

The California Tuna Packers' Association has been formed
only to regulate the standard of quality of the tuna sent out by
California to the markets of the world. Its aim is to enforce a
rigid inspection of all tuna put up by members of the association
and to label all tuna that has successfully passed this inspection
with the association seal, so the jobber, dealer and consumer will
know it is safe to handle and buy this tuna because the asso-
ciation seal guarantees its purity and high quality.

THE HAWAIIAN PINEAPPLE INDUSTRY.

The pineapple is supposed to be a native of Brazil, whence
it passed to other parts of tropical America, including the West
Indies, and more lately to parts of Africa and Asia.

It became known to Europeans about the middle of the six-
teenth century. We hear of it in England a hundred years later,
some having been sent as a present to Cromwell, and in 1661
it was served at a banquet given by Charles H. In 1718 the
cultivation of pineapples was first successfully established in
England, in the garden of Sir M. Decker, of Richmond, Surrey.
The plants were grown in pits heated with bark, and watered
with tepid water.

The development of the pineapple industry is one of the
most remarkable in the history of the Hawaiian Islands. In
1906 the value of canned pineapple shipped to the mainland of
the United States from Hawaii was $250,990. This has grown
in eight years to an estimated value of over $6,000,000 for a
pack of 2,250,000 cases.

In planting pineapples the land is first plowed two or three
times, harrowed and disced until the soil is in perfect tilth,
then the fields are laid out in blocks 200 to 300 feet wide and
of varying lengths, with a wagon road and drain ditch around
each block. These blocks of land are then furrowed with small
plows. Some planters make rows four feet apart and set plants
two feet apart in the row. Others plant two rows with twelve to
sixteen inches between, then a space of six to seven feet, two
more rows, and so on. By the latter method there is always
room to run a horse cultivator without injuring the plants, and
about the same number of plants can be set to the acre — about
5,000. For eighteen months after planting the only attention
the pineapple plant requires is frequent hoeing and cultivating
to keep the land free from weeds and the soil loose and moist.
The lands devoted to pineapple culture in the Hawaiian Islands
have an annual rainfall of from fifty to eighty inches, well dis-
tributed throughout the year.

1 Pineapple 6 weeks old.

2 Pineapple Cannery, Libby Mc-
Neil & Libby.

3 Pineapple pickers.

4 Field ready for picking.

S, 6, 7 Machinery for preparing and labeling pineapples.
8 Hawaiian Pine Apple Cannery.

The Max Ams Machine Co.

The pineapple harvest begins the latter part of June and
ends about the first of October, though the bulk of the crop
ripens in July and August. A few pineapples for table purposes
may be found any month in the year. There are about 24,000
acres of land used in the cultivation of pineapples in the
Hawaiian Islands, 20,000 of which are on the Island of Oahu.
As there is never any frost in the Hawaiian Islands, and no seri-
ous insect pests, the crop is a very sure one.

The fruit is received at the canneries the same day it is
picked, having been left on the plant until fully ripe, since the
pineapple receives its sugar from starch in the stock of the plant
which is converted to sugar and drawn into the fruit during the
last days of ripening. The operation of canning is simple, quick
and sanitary. The crown of the fruit is cut off in the field and
when the fruit arrives at the cannery it passes into a machine
which first cuts off both ends, then takes out the core and re-
moves the rind, leaving the pineapple a perfect cylinder, slightly
smaller in diameter than the tin in which it is to be packed.
The fruit is then conveyed to a slicing machine which slices the
whole pineapple at one operation, making every slice the same
thickness. From the slicer the fruit passes on to a moving belt
which carries it past a Une of packers who select the perfect slices
for the first grade, slices which are not perfect going into the
second grade and the broken slices are made into grated.

The sanitary can is very necessary for the successful canning
of the pineapple, and is the only kind used in Hawaii, as a can
with a full open top is required to pack the slices to the best
advantage.

From the packing table the tins are conveyed to syrup ma-
chines where a syrup of clear water and granulated cane-sugar
is put over the fruit, thence to the exhaust box and double seamer.
After the cover is on the tin the fruit is given a cook varying
from fifteen to thirty minutes.

There are nine canneries in the Hawaiian Islands. They can
nothing but pineapples and are modern in every particular, using
aU the latest devices for economy and efficiency.

The pineapple pack in Hawaii this season is expected to
reach 2,250,000 cases. Canning pineapples was begun there only

The Max Ams Machine Co.

in 1900, and the rapid progress since that year is shown in the
following records of cases packed:

1901 2,000

1902 6,000

1903 9,800

1904 25,500

1905 51,300

1906 84,300

1907 186,300

1908 410,000

1909 498,000

1910 625,000

1911 751,000

1912 1,200,000

1913 1,500,000

1914 (estimated) 2,250,000

This rapidly increasing output has been readily absorbed in
the United States until the past season.

SALMON CANNING— AN INDUSTRIAL
ROMANCE

Miller Freeman, Publisher Pacific Fisherman.

"No, don't give me beef. Some of that salmon. You've no
idea how I've thirsted and hungered for some nice tinned salmon.
To my mind there's nothing so tasty."

— The Adventures of Captain Kettle.

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^amm^^

Simply Types

:<^;>i£^,^

"^/7<iy-

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1 Cannery ship "St. Paul" North-
western I''isheries Co.

3 Typical Puget Sound Purse
Seine Boat.

3 One Division of Puget Sound
Purse Seine P'leet at anchor, Kanaka
Bnv, Wash.

4 Largest Salmon Cannery in
World-Pacific American Fisheries,
BcUingham, M'ash.

5 Fishing Vessel at Public Land-
ing.

(i Hodgson & Grahame Cannery,
Richardson, M'ash.

THE SALMON CANNING INDUSTRY

The life history of the Pacific salmon and the story of the
conception and growth of the gigantic manufacturing business
founded upon its great periodic runs, make up a narrative whose
cold facts ring like fiction, and through which runs the bright
thread of human interest.

Salmon are unique among the creatures which swim the sea.
Bom in the sandy upper reaches of streams which flow to the
Pacific, they migrate oceanward in early youth, disappearing
from all haunts of fish as known to man. At the expiration
of a definite life cycle, ranging from two to six or seven years
according to the species, the mature fish leave their mysterious
abode in the bosom of the ocean. Returning to the streams,
they fight their way through rapids and over waterfalls re-
sponding at any cost to the inexorable call of the creative in-
stinct until they have reached the spawning grounds miles from
tidewater. With the execution of the procreative act, the sal-
mon dies, stem nature having decreed that when the seeds of a
new generation have been sown, the old shall cease to be.

There are five distinct species of Pacific salmon, members of
the same scientific family, but varying greatly in size, general
appearance and texture and color of the flesh. These species
are according to accepted nomenclature: the Chinook, known
also as the King in Alaska, the Spring on Puget Sound, and the
Quinnat in California; the Red, known on Puget Sound as the
Sockeye and in the Columbia River as the Blueback; the Coho
or Silver, better known under the trade name as medium red;
the Pink and the Keta. Although approximately the same in
food value, differences in color and appearance have caused some
of the species to be prized above the others by consmners. The
order in which they appear above represents approximately
their relative market value.

Strange to say, California, now the least important canned
salmon producer of the coast states, was the cradle of the in-
dustry. That the decline of the industry there was not due to
the fact that fishing operations have been carried on their long-
est time will be seen later.

The Max Ams Machine Co.

The founders of the business were G. W. and William
Hume and Andrew S. Hapgood, Maine men who had settled
on the western coast early in the sixties. Under the firm name
Hapgood, Hume & Co., the first cannery was established and
operated in 1864 at Washington, Yolo County, California. The
idea of canning the fish, which then swarmed the Sacramento,
seems to have first occurred to the Humes who were fishermen.
Hapgood had previously been engaged in lobster canning on
the Atlantic coast and was taken in because of his practical
experience as a canner. The plant was built upon a scow
moored near the river bank.

The first pack of 2,000 cases was made laboriously by hand,
employing only the crudest methods. The late R. D. Hume, of
the original firm, describes in detail the first operations. A
comparison of salmon canning as described by Mr. Hume with
the present day operations as outlined later in this article will
show more clearly than words the forward strides which have
been made. Mr. Hume says:

Before the arrival of Mr. Hapgood (from Maine) the Hume
brothers had purchased a large scow, on which they proposed to
do the canning of salmon, and had added an extension to the cabin
18 by 24 feet in area, to be used as a can-making shop. This
had a shed on the side next to the river for holding any cans
that might be made in advance of the packing season. A few
days after the arrival of Mr. Hapgood (March 23, 1864), the
tools and machinery were packed and put in position. Mr.
Hapgood made some stovepiping and two or three sheet-iron fire-
pots, and in a short time was ready for can-making. The fol-
lowing list of tools and machinery will show how primitive
our facilities were as compared with present methods. One
screw hand-press, one set cast-iron top dies, one set cast-iron
bottom dies, one pair squaring shears, one pair rotary shears,
one pair bench shears, one pair hand shears or snips, one pair
24-inch rolls, one anvil (weight 50 pounds) one forging ham-
mer, one tinner's hammer, one set punches for making stove-
pipe, one rivet set, one grooving set, two iron slabs grooved on
one side to mold strips of solder, one iron clamp to hold bodies
of cans while soldering the seams, one triangular piece of cast-
iron abqut three-eighths of an inch in thickness and six inches
in length, with a wooden handle attached to the apex, also used
for holding can bodies in place while being seamed.

The process of canning was as follows: The bodies of
the cans were first cut to proper size by the squaring shears, a
line was then scribed with a gauge ' three-sixteenths of an
inch from one edge, and they were next formed into cylindrical
shape by the rolls. They were then taken to the soldering bench,
and one edge lapped by the other until the edge met the line that
had been scribed and fastened there by being soldered a small
part of the length to hold them in place for the further purpose of
seaming. They were then placed either in the iron clamp, which

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ifiMiui^^^Ju^iiA

1 A purse seiner in operation. 10 A typical salmon trap.

8 Towing 30,000 sockeye salmon to

the cannery. ^^ Carlisle Packing Co., Village

9 Net drying yards of a P. S. Point. Wash.
cannery.

V .i.5^ <iiii^.^«^s£-ii4^I^Zi>^.62.i^££4^^

¥=:■■

12 Brailing a salmon trap. 14 Emptying trap into boat.

13 Hoisting the trap. 15 Hoisting fish out of trap.

"^ZiiilCxk^JUMi^UA^ib-iiUi^^

16 Gang knives cutting salmon to 18 Dressing stalls where fish are

fit cans. washed.

17 40,000 salmon ready for the
Iron Chink.

19 Filling cans.

.(:gi'^t..iCUA,CUj(^^jLu:juMMMjlZiZ4^^JZ/iZlyf2^^

20 Loading the retorts. i.3 Machine fillers.

22 Exhaust boxes. 2+ Gang knives.

21 The late Geo. T. Myers.

Mount Veenon, N.Y.

had a piece of wood attached to its under side, and held firmly,
the clamp being closed by the operation of a treadle, or were
slipped on a piece of wood, which was bolted to the bench, while
being held in place by the triangular hand seamer, which was
pressed down on the lap of the seam by the left hand of the
operator. When this had been done a piece of solder, which
had been prepared by shaking in a can together with rosin, was
placed on the seam and melted and rubbed lengthwise of the
seam. After cooling the bodies were ready for the end or bottom,
which operation was brought about by first cutting out circular
blanks with the rotary shears, and then placing them in the cast-
iron die, and bringing the handle of the screw press around with
a swing with force enough to form up the end or bottom.
In this operation there were many difficulties, as the ends or
bottoms would many times stick to the upper part of the die
and refuse to come off, and finger nails were pretty short in
those days. To get the ends out of the lower part of the die
was not so bad, as a wooden plunger operated by a treadle
knocked them out, but sometimes they were in pretty bad shape.
When the bottoms or ends were ready they were slipped on the
bodies, and the edge of the bottom roUed about in a pan of pow-
dered rosin until the seam was well diisted. A piece of solder
similar in size and preparation as used for the side seam was
placed in the can. They were then placed on the smooth side of
the cast-iron slabs, and the operator, with a hot soldering copper
shaped to fit the circle of the can, melted the solder and, by turn-
ing the can rapidly, soldered the full circumference. The output
of this can factory was very imperfect, as at least one-half of
the seams burst, owing to lack of experience of the manager or
want of good judgment.

When the can-making was well under way Mr. Hapgood then
turned his attention to getting the apparatus for canning on
board the house-boat. This in the cooking department consisted
of a kettle made of boiler iron about 36 inches in diameter and
5 feet in depth, set in a brick furnace and fired from underneath.
Alongside was a round bottom, cast-iron pot holding about 60 gal-
lons of water and heated in the same manner. These kettles with a
dozen coolers or circular sheet-iron pans with ropes attached
and with holes cut in the bottoms for drainage, a set of S-inch
blocks and tackle, with a sheet-iron fire-pot and a scratch awl,
completed the bathroom outfit. The can filling and soldering
room was furnished with a table through the center, where cut-
ting the salmon in pieces to suit and the filling of the cans was
done. On each side of the room there was a bench running the
full length, on the end of one of which the cans were placed to
receive the pickle, which was used at that time instead of the
small quantity of salt that is placed in the cans during the oper-
ations of these later days. After the salmon had been cleaned
by removing the entrails and washing them outside the covered
portion of the scow, they were brought inside and placed on the
table, and a man with a butcher knife in one hand and a stick
in the other, which had a mark showing the length of the pieces
desired, cut gashes in the side of the salmon as a guide, and
then cut the fish into sections corresponding to the length of the
mark on the stick. He then proceeded to cut the sections in
pieces to suit the cans. Then three or four operators placed the
salmons in the cans and shoved them along the table to where a
boy wiped the top edge and passed them along to two others
who placed tops which fitted inside of the rim. The cans were
then taken in wooden trays to the bench opposite the starting point,

The Max Ams Machine Co.

which was fitted with four sheet-iron pots, and at the one nearest
the entrance to the house on the scow a man put a soldering flux
on the top edge, which was made bj adding zinc to muriatic acid,
and then with a pointed soldering copper and a stick of solder
melted the solder until a small portion could be drawn around
the groove formed by the edge of the can and the bevel of the top.
From there the cans were taken to the other parts of the bench,
where two men finished soldering the head in, and then taken to
the third man, who soldered, or, as it was called, buttoned the
end of the seam lap. The cooking department or bathroom, as
it was called, was separated from the filling and soltlering room
by a partition. The cans were shoved through a hole in the
partition.

At this time the process was a secret. Mr. Hapgood did the
cooking and ail the work done inside, no one but a member of the
firm being allowed to go in. This privacy was continued until
the firm moved to the Columbia River, and, the labor becoming
too arduous for Mr. Hapgood to perform alone, a boy by the
name of Charlie Taylor was taken in as an assistant. * • *

But to return to the original proposition: When the filled
cans had been soldered and entered the bathroom they were put
in the coolers and lowered into the cast-iron pot, one cooler of
cans being cooked at a time. The cooler was lowered into the
boiling fresh water untU the cans were submerged to within one
inch of the top ends and left to cook for one hour; then they
were hoisted out and the vent-holes in the center of the top sol-
dered up, after which they were dumped into the boUer-iron
kettle, which held a solution of salt and water of density sufficient
to produce, when boUing, a heat of 228° to 230° F. They were
cooked in this solution for one hour and then taken out of the
kettle with an iron scoop shaped like a dip net, with a wooden
handle about six feet in length. They were dumped into a tank
of water on the other side of the partition which separated the
bathroom from the packing room through an opening in the
partition, receiving many a bump and bruise in the operation.
Then they were washed with soap and rag to remove the dirt
and grease, each can being handled separately. When this was
done they were piled on the floor of the pacWng room and in a
few days were painted with a mixture of red lead, turpentine,
and linseed oil, for at that time buyers would have no canned
salmon, no matter how good the quality, unless the cans were
painted red.

It was George T. Myers who established the first sahnon
cannery on Puget Sound, who perceived the opportunity and
was willing to venture the risk and stake what he had to find
out whether he wa^ right. The history of his career is a remark-
able one in many ways and one which should be of great interest
to those who are engaged in the salmon canning business. It
cannot be taken up in detail here. If it could, it would make
an attractive story, one that would have an episode as good and
as strange as fiction at every turn, but it will have to suffice
to give a brief outline, just the bare facts, in this clironicle.

25 Showing 150,000 cases of salmon 37 Millions of canned salmon la
ready for labeling and boxing. the warehouse.

26 Ready for the retorts. 39 Cooling room.

28 Two Pacific Coast Specialties.

30 Lummi Bay Packing Co. 33 Pacific American Fisheries,

Anacortes.

31 Manhattan, Port Angeles. 33 Apex Fish Co., Anacortes.

Mount Veenon, N.Y.

Salmon for the canneries are caught after leaving salt water
but some time prior to approaching the spawning grounds. The
supply is derived chiefly from three forms of apparatus, or gear
as the fishermen call it, namely, the trap, purse seine and gill net.

Traps are simply long arms of webbing stretched on piles
and reaching channelward from shore to intercept a portion of
the passing schools of fish. The tendency of the fish generally
to follow always alongside something rather than to strike out
across open water is employed to trap it. The fish follow the
"lead" arriving finally at the "pot" on the outer extremity and
from this they are unable to escape.

The purse seine in the last analysis is a sort of moving trap.
It is a long net which is cast in a circle about a school of fish
and then drawn together at the bottom like an old-fashioned
purse, hence the name. The nets are mounted on fast motor
boats which are able to follow the schools and are consequently
very eifective.

The general principle of gill netting is too well-known to
require detailed description. The gill nets employed by salmon
fishermen diff^er only in length and mesh size from those com-
monly used in other fisheries.

Since bait is so indelibly associated with fishing, it might
be interesting to mention that no lure of any sort is employed
in taking salmon for the canneries, as the fish do not feed after
entering fresh water.

It has been estimated that there are approximately 12,000
boats employed in salmon fishing operations on the Pacific Coast,
having a total valuation of $35,000,000 and carrying over
30,000 men.

Cannery tenders, a special type of motor tugs, having fish
carrying holds, collect sahnon from the traps and fishing vessels
delivering them to the cannery. Here they are pitched into
conveyors which land the fish on the floor of the fish room, where
they are sorted according to species and fed to the "Iron Chink"
or butchering machine.

This device, the only one of its sort in the world, severs the
head, tail and fins and removes the entrails, passing the fish to a
dress crew, which thoroughly washes them, removing all traces
of blood, etc. The fish are then laid upon small slotted plat-

The Max Ams Machine Co.

forms, carried to revolving gang knives and cut into proper
lengths for cans of various capacity. The pieces of fish fall
into bins from which they are fed to the magazine of machine
fillers, where plungers operating at a high rate of speed place
the desired amount in each can.

In the sanitary process, now rapidly coming into general
favor, the cans pass on chain belts from the fillers to the top-
pers, which place a top lightly on each can. They then enter
the exhaust box undergoing a lengthy path in live steam, the
heat of which creates a partial vacuum in the can. On emerg-
ing from the exhaust box, cans are fed to Ams double seamers,
which hermetically close the tops and the containers are then
ready for the retort.

After being arranged in large trays piled six tiers deep on
small cars, the cans are run into the retorts and cooked in steam.
Following the cooking the trays are lowered into or carried
automatically through a bath of lye-water to remove dirt and
grease and are set out in the warehouse to cool.

The brisk popping noise of the collapsing can tops as cool-
ing reduces the pressure with the can is probably the sweetest
music that a salmon packer can hear for it indicates that his
pack is being properly processed. From this point on, the treat-
ment is the same as in all ordinary canned foods, labelling, box-
ing and shipping following in rapid succession.

In the beginning the operations described above were carried
on by hand and even at a comparatively recent date it was still
necessary to clean fish by the slow expensive method and fill
the cans in the same fashion. Now with the introduction of
modern machinery and the advent of the sanitary can, human
hands touch the fish only during the washing received after the
fish leave the "Iron Chink," and the enterprising manufacturers
of that device recently announced that they would soon add an
attachment which would retire the dress gang and make the
process absolutely automatic from the ocean to the consumer.

Nothing better expresses the extent of the salmon canning
industry than the plain unembeUished statistical figures of which
fortunately there is no lack. Starting a little over half a cen-
tury ago in a humble way with a pack of only 2,000 cases, the
trade reached its apex last year with a pack of 8,063,4)47 cases

Mount Veenon, N.Y.

of forty-eight pounds each. Its founders were not plungers
and for the first two years did not increase the size of the pack.
Three years from the inception of the industry the pack doubled.
Three years later it had passed the 100,000-case mark and with
a slow but steady increase reached the half million mark nine
years later. Four years later, or in 1882, the first pack of a
million cases was made and by 1895 it had doubled again.
Eighteen ninety-five witnessed the first pack of 3,000,000 cases
and four years later, in 1901, this had jumped to five million.
Ten years afterward more than 6,000,000 cases were packed,
and last year this record was eclipsed by 2,000,000 cases more.

There are nearly three hundred plants located in Alaska,
British Columbia, Washington, Oregon and California, repre-
senting to-day a total investment of $100,000,000 and employ-
ing directly an army of 50,000 people.

It is estimated roundly that the coast salmon canners spent
$50,000,000 in putting up the 1913 pack. Mere numerals
convey but slight impression of their true significance and while
manifestly large, the sum of $50,000,000 does not give the
average reader an accurate idea of its immensity. It is perhaps
more forcible when it is stated that this sum would pay the wages
of a man working for $2.50 a day for some 4,000 centuries.

This money was divided among two great classes. First
those employed directly in the industry and who are dependent
on it for support, and secondly, those who are engaged in the
preparation and distribution of the supplies which are re-
quired. The first class received the lion's share, $11,000,000
being paid to those employed in the canneries, while $10,000,000,
nearly as much, went to the men who caught the fish which filled
the cans.

The balance was distributed to those who furnished the
equipment and materials necessary in the business. The manu-
facturers of tin-plate, cans and solder received $8,000,000. The
upkeep of machinery, the canneries' fleet of vessels and gear
cost the cannerymen another $5,500,000. FuUy $3,000,000
alone to those who transported the supplies and pack between
canneries and coast centers of distribution. The box-makers of
the coast divided $1,500,000 among themselves, while those who
insured and warehoused the pack took $1,000,000 as their toll.

The Max Ams Machine Co.

The printers of the labels in which the 387,000,000 cans were
wrapped earned half a million, while a similar sum was paid
for lacquer, varnishes and paints. Fuel, light and power con-
sumed half a million, and the wholesale grocery trade took a
like sum for the food served in the messhouses. The sum of
$7,500,000 went to cover taxes and general overhead represent-
ing a multitude of expenditures for new machinery, the salaries
of those engaged in the office and incidentals.

An adequate conception of the quantity of some of the sup-
plies required by the business can be gained from the fact that
26,432,000 square inches of tin-plate went to make containers
for last year's pack. Four hundred million labels were used to
wrap the cans which were placed in 8,000,000 boxes fastened
with 320,000,000 nails.

The growth of the world market for canned salmon has
stimulated quite an interest in the product on the other shores
of the Pacific, the only other place where our species of salmon
occur. Within the past few years the business has been given
quite an impetus in Siberia and Japan which are now coming
rapidly to the front as salmon producers.

Naturally one of the first questions arising in the mind of
the observer in this field is of the permanency of the business.
How can hundreds of millions of salmon be taken from the
waters each year and the supply be maintained? The answer
lies in an instance in which man's ingenuity has supplemented
the efforts of nature after her delicate balance has been dis-
turbed. The reproductive power of salmon is remarkable, some
female fish often carrying as many as 3,000 eggs. If it were
not for this wise provision on nature's part the great salmon
runs could not be maintained even in a primeval state, for nat-
ural enemies make fearful inroads on the eggs and young fish.
In order to overcome the toll taken in this way, nature has pro-
vided a wide margin of productivity.

By increasing the efficiency of nature's original processes,
it has been possible in many cases not only to maintain the run
in streams which were being heavily fished, but to increase it.
At various suitable points along the spawning streams the Fed-
eral Government, States, and salmon packing companies, have
erected hatcheries. Here the eggs are collected, fertilized and

34 Eskimo Children eat canned „.3f Geo. T Myers & Co. Cannery,

hitltah Bay, Alaska.

35 Pacific American Fisheries, Ex- 37 Alaska P<ir.Vevo' i . i t
cursion Inlet, Alaska. ship with salmon "' ^'' " '°"*°S

38 A stack of two million cans. 41 Northwestern Fish Co. Santa

39 Machines clean 12,000 fish per Ann Cannery, Alaska.

hour. 43 Ams No. 58 double seamer in

40 G. G. Suddock. Northwest G. W. Hume, cannery,
representative Berger & Carter Co.

Mount Veenon, N.Y.

developed, resulting in the saving of many eggs which would
otherwise never have hatched.

The efficiency of this operation has been further increased
in recent years by introducing nursery ponds in which the young
salmon are retained and reared until able to avoid to a large
degree their natural enemies. In this way it is practical to
replace year after year, by artificial propagation, the fish which
have been taken for food owing to the superior results obtained
by that method.

The real menace to the salmon fisheries lies not in fishing
operations as long as they are properly conducted, but in indus-
trial developments along the streams in which the fish spawn.
It was in this way that California's salmon fisheries were de-
stroyed. Extensive mining operations, principally hydraulic,
filled the Sacramento and its tributaries with waste products
which killed the fish. Under regulations preventing the intro-
duction into salmon streams of industrial waste products which
might injure the fish, the enforcement of the commercial fishing
laws, and reasonable attention to propagation, there is no reason
why the business should not continue on its present scale for
generations.

SWELLS AND SPRINGERS

W. D. BIGELOW

Bacteriologist Research Laboratory

National Canners' Association

Washington, D. C.

SWELLS AND SPRINGERS

by w. d. bigelow
Chief Chemist, National Canners Association, Washing-
ton, D.C.

The subject I have been asked to discuss this morning is one
that would require a volume for its adequate consideration. It
will be necessary, therefore, to confine ourselves to broad, funda-
mental principles. It would be much easier to occupy the time
alloted by a detailed discussion of one of the phases of the sub-
ject. I realize, however, that the questions you have asked me
indicate difficulties that frequently present themselves, and I
shall cover as well as I can the outlhie suggested in your invi-
tation to me to present this paper. This outline is as follows:

(1) What constitutes a "sweU" or "springer"?

(2) What are the conditions of the product or of the process which

might be a causative agent in producing swells or springers?

(3) Where should the line be drawn as to what class of foods coming

into this category might be safely and properly used as food
products?

(a) Should canned fruits or vegetables belonging to the class of

"sweUs" be permitted to be processed, or to be sold to be
worked up into other products, such as the making of pie stock,
or working up into butters, jams or marmalades?

(b) How may such class of fruits that have been worked up into

various by-products be detected by commissioners?

products are made from swelled canned goods?

In considering this problem it is necessary to bear in mind
the two general types of cans which are now used for the pres-
ervation of food. These are known respectively as the "hole and
cap" can and the "open top" or "sanitary" can.

The hole and cap can is the one whose ends are soldered and
which is closed after the introduction of the food by soldering
in place a cap with a vent hole, which is then tipped with solder.

In the case of the open top can, one end is left entirely off
until the can is filled, and then the entire end is crimped on to the
can by rollers, tightness being assured by means of a gasket of
some elastic or compressible material, such as rubber composition.

A "swell" in canned foods is a can which has undergone de-
composition by micro-organisms, accompanied by the generation

The Max Ams Machine Co.

of gas, which first releases the vacuum and then causes pressure
in the can. This decomposition is often of putrefactive nature
and may be rapid or slow, according to the organism and tem-
perature.

Swells are due either to defective sterilization, or to leaky
cans. It is sometimes difficult to measure the heat conductivity
of a given product. Fruit which is thoroughly ripe has a ten-
dency to cook up more than fruit that is greener, and thus lessen
the heat conductivity of the Uquid in the can. In the case of
many products, such as com, the heat required to penetrate to
the center of the can increases with the consistency of the prod-
uct. If the processor underestimates the ripeness of a batch of
fruit, therefore, or the consistency of a homogeneous product,
or the amount of sugar added, swells may result.

Owing to defects in the manufacture of the can, or in the
plate from which the can is made, there are occasional leaks,
sometimes so small that even when filled with air under a pressure
of 20 or 30 pounds the air that bubbles through them when
placed under water is in such fine particles that it is difficult to
see. When such cans are filled with food the bacteria that pass
through these openings cause decomposition, and when pressure
results the openings are sometimes closed by particles of food
and are difficult to find.

A "springer" is a can whose ends are more or less bulged,
owing to pressure from hydrogen generated as a result of the
chemical action of the contents on the metal of the container, or
because the can was overfilled or insufficiently exhausted.

In springers where the pressure is catised by overfilling the
can, or by insufficient exhaust, this pressure does not increase
with time, but remains constant except as it is influenced by tem-
perature of storage. The ends of the cans are somewhat dis-
tended and may be easily pressed into place with the fingers.
When the fingers are removed the ends may resume a convex
position, or may remain concave or flat (according to the pres-
sure within the can) until the can is jarred, and sometimes un-
til the temperature to which it is subjected is increased. A num-
ber of packers have put up products in the fall which appeared
normal till the following summer, when springers developed, and
when these were held till the cool weather of the following fall
tlie ends resumed their normal concave position. Thus it has

Mount Veenon, N.Y.

frequently happened that foods packed, for instance, in New
York, Maryland or Alaska, have been sold by packers who had
no suspicion that they were abnormal in any way, and yet those
that remained on the retailers' shelves the following summer,
especially in the southern states, developed springers as a re-
sult of increased temperature.

Springers of this nature are found chiefly in open top cans,
and only rarely in hole and cap cans. With the latter there is
always sufficient head space, otherwise the soldering iron would
heat the air space to so great an extent that it would be impossi-
ble to seal. It so happened that the use of the open top can
was enormously increased at just the time when there was an
effort on the part of the Federal government, and also of the
best canners, to secure a full can. It was immediately seen that
it was possible to fill the open top can full. As a result a large
amount of food was packed in the open top cans with very little
head space, sometimes practically none. Now if such food
were not heated to a pretty high temperature before it was
capped, expansion naturally occurred after the product was
shipped to a warmer climate and springers resulted. Many of
the best firms found that a large proportion of their pack of some
products consisted of springers immediately after canning; that
is, the ends of the cans did not collapse on cooling, but remained
somewhat distended. As packers become more familiar with the
open top can and learn the amount of head space requisite and
the necessity of a thorough exhaust, this difficulty is disappear-
ing and springers of this nature will probably not be found to a
large extent in the future.

The case is somewhat different when pressure is due to hy-
drogen generated by the action of acid fruits on the metal of
the can. It is ordinarily taken for granted that the hydrogen
thus generated is due to the action of the acid of the fruit on
the tin. I think this is a mistake. I think it results, in large
part, at least, from the action of the acid on the iron and that the
amount of hydrogen liberated in the can is usually a measure
rather of the iron that has been dissolved than of the tin. The
metallic taste in a product of this nature is certainly due to dis-
solved iron. Of course, where any great amount of iron is dis-
solved in the product, the tin is also dissolved, but passes largely
into an insoluble form.

The Max Ams Machine Co.

This question has been studied for several years and in sev-
eral laboratories. Exhaustive investigations, devoted to this
point and to the kindred question of the action of the foods on
the container, have been conducted (involving the expenditure
of over $25,000), and the work is now being broadened and in-
creased. Considerable progress has been made, but the solution
is not yet in sight.

In this connection I wish to point out the relation of spring-
ers to certain other difficulties of the canner. The natural acids
of the fruits attack the container, dissolving the iron and car-
rying tin into the food and into the liquor, where it is largely,
often chiefly precipitated in insoluble form. This liberates hy-
drogen, which directly causes springers. While in the nascent
state this hydrogen bleaches many of the colored fruits. When
lacquer is used in an attempt to prevent this action pinholes
often result, leading to the spoilage of a considerable percentage
of the pack, and with some products an undesirable flavor is im-
parted by the lacquer. These difficulties all come from a common
cause and wiU only be overcome by understanding and removing
the cause. This statement, however, does not include the solvent
action on the metals of the can of amino bodies in certain foods,
such as shrimp, pumpkin and asparagus. (U. S. Dept. Agr.
Bureau of Chem. Cir. 79.)

According to the amount and character of the fruit acid pres-
ent, the tin and especially the iron of the container are more or
less attacked, the latter causing the astringency which is often
called the "tin" taste of some canned food, and yielding spring-
ers of the class we are now discussing. Since the action is chemi-
cal it is influenced by time and temperature of storage. It pro-
gresses more rapidly in summer than in winter; more rapidly in
a hot warehouse than in one that is cold. The amount of hydro-
gen generated depends first on the temperature and time of ster-
ilization ; second, on the promptness and efficiency of cooling af-
ter sterilization; third, on the time of storage (the age of the
canned product) ; fourth, on the temperature of storage. The
relative importance of these four factors cannot be stated. In
some cases the amount of tin and iron dissolved and the amount
of hydrogen generated are greater within a week after canning
than after two or three years, if cooled promptly and handled
reasonably well.

MoxjNT Vernon, N.Y.

The time that elapses before springers of the type now un-
der consideration are formed depends on the four conditions
mentioned above, and also on the fill of the can, i. e., the amount
of air space left, and on the vacuum in the can, or, in other
words, the temperature of the product when the cans are sealed.

Since the amount of hydrogen increases with time and tem-
perature of storage, the pressure on the tin gradually increases
until it cannot be distinguished by pressing with the hand from
swells. Finally the pressure becomes so great that a seam is
sprung, causing leaks and leading to infection and decomposi-
tion.

In distinguishing between swells and springers it is impor-
tant to bear in mind that the former usually progress rapidly
and the latter slowly or not at all. Swells, therefore, usually
become hard, or even burst, before they reach the retail trade.
In fact, it is the custom of canners to store their goods and
permit such swells to develop as far as practicable before they
leave the factory. After this it is usually only an occasional
can that develops a leak and becomes infected. When a large
percentage of a lot of canned food shows convex ends which may
be pressed into place with the fingers, they are usually springers
and not swells. Moreover, when decomposition has progressed
so far that the ends begin to bulge, the odor on cutting the can
is unmistakable, and even before that the peculiar aroma char-
acteristic of the food is destroyed. In this cormection I msh to
disclaim, the idea that food whose appearance, odor and taste are
acceptable to the consumer is necessarily free from decomposi-
tion or suitable for consumption, whether it be fresh or pre-
served. There is a great difference, however, between decomposi-
tion in the open and in a confined space like a sealed tin can.
In the open, decomposition is more or less localized and its vola-
tile products to which the characteristic odor of decomposition
is due are largely dissipated, especially on cooking. ' In the can,
decomposition when it occurs is much more general throughout
the mass and these volatile products are confined and are evi-
dent when the can is opened. A striking illustration of this is
found in peas and corn held in the market till quite stale. They
may be quite acceptable when prepared for the table in an open
kettle, according to kitchen practice, and yet when canned have
an offensive odor.

The Max Ams Machine Co,

I feel that I am very safe in the statement that when decom-
position has proceeded within the can to a sufficient extent to
cause a perceptible bulging of the ends, the odor of decomposi-
tion is evident on cutting the can, even though it may have been
vented and resterilized. Many consumers would doubtless over-
look this distinction in some cases just as they overlook staleness
in market vegetables and incipient decomposition in fish and shell
fish purchased as fresh. For the reasons given above, however,
it is more evident than the same degree of decomposition in mar-
ket fruits and vegetables. It should be evident to any careful
observer and does not require the highly developed sense of taste
and smell possessed by tasters of coff^ee and tea, and especially
of wine.

It must be borne in mind that, as stated above, springers
due to overfilling or insufiicient exhaust wiU be found in the mar-
ket less frequently as packers learn the proper fill and exhaust.
Springers due to hydrogen are found in strongly acid foods
and are largely confined to the more acid fruits. The non-acid
foods that attack tin or iron rarely form springers of this class.
The three great staples in canned foods, tomatoes, peas and com,
neither attack the metals of the container to an appreciable ex-
tent, nor form springers due to hydrogen.

The third topic assigned me is: "Where should the line be
drawn as to what class of foods coming into this category might
safely and properly be used as food products ?" I will say with-
out reservation that swells should not under any circumstances be
used as foods. Sometimes, especially in the case of fruit, such
swells are the result not of bacterial decomposition but of the
action of yeasts, and the products are simply sour. With the
exception of highly nitrogenous material, it is probable that tox-
ins are not formed in such swelled goods. In my opinion, how-
ever, it is to meet such conditions that a clause has been included
in the Federal law, and all state laws, forbidding the sale of
products which in whole or in part are "filthy, decomposed or
putrid." Certainly that clause should be held to cover all foods
which it properly describes, whatever their form and manner of
preservation, and all canned foods which are "swells" as a re-
sult of decomposition by micro-organisms are intended to be
covered by this clause and should be covered by it. They should
not be used as food or in the preparation of food.

Mount Vernon, N.Y.

With springers the case is widely different. Springers due
to overfilling or insufficient exhaust are sound and edible in all
respects. As I have already stated, however, this type of spring-
er will soon be almost a matter of history. With springers
of the second type, after the action of the acid on the metal has
proceeded to such an extent that the product cannot be distin-
guished from a true swell, it. is my opinion that they should be
condemned and destroyed. The strong metallic taste due to dis-
solved iron, is commonly so pronounced in such cases as to make
the produce unpalatable. Moreover, as I have said before, it
cannot by outward appearance be distinguished from a swell.

As just stated, in the case of springers due alone to over-
filling the can or insufficient exhaust, the contents are sterile
and sound in every way and their use as food, or for the manu-
facture of foods, should be permitted. It is obvious that their
sale on the market in that form is impossible and in my opinion
it should not be possible. The bulged end, even if it can be
readily pushed in place with the fingers, is taken by the con-
sumer as a warning sign, indicating decomposition. It is a safe
and reasonable sign and one which the consumer should continue
to use. If food products of this nature are to be sold, there-
fore, the cans must be heated, vented, resealed and again
sterilized.

I realize that the work of food commissioners would be simpli-
fied if the venting of an open top can, for instance, were held
to be prima facie evidence of decomposition. Such a practice,
however, is not logical nor necessary in order to protect the con-
sumer. It should not be possible, acting under the name of the
law, to prevent or restrict the sale of food that is sound and
wholesome, prepared under good conditions, and in every respect
suitable for consumption. Such a decision is unjust to the manu-
facturer and prejudicial to the public good in so far as it is un-
economic.

It is a recognized principle of legislation that the public
health must be protected even though hardship to many be
worked thereby. This principle, however, does not apply to the
question under discussion. Danger to the public health is not
involved. As far as I can learn, there is no evidence and no
reason to suppose that illness is ever caused by a product of
this nature.

The Max Ams Machine Co.

When a can of food has undergone decomposition by micro-
organisms to such an extent as to cause the slightest bulging of
the ends, it is practically impossible for it to be reprocessed in
such a manner that the decomposition will not be betrayed to a
careful observer by the odor. By reprocessing I refer, in this
connection, merely to venting and resterihzing in the can, and not
to cooking in an open kettle with or without added sugar and
flavor in the preparation of other products.

Again, it may be found advisable to vent all cans used for
ce]~tain products, such as meat, fish and shellfish. It has always
been customary in packing salmon in hole and cap cans to close
the vent in the middle of the cap immediately after sealing, heat
in the process retort, revent to allow the air to escape, close the
second vent and sterilize. Since the advent of the open top can
without vent holes, I am told by my associate, Dr. Bitting, that
the product may be somewhat inferior. It appears that by the
second venting of the cap of the old can, there are expelled not
only air but also gases caused by heating the fish and whose re-
tention in the absence of vent holes gives the product a stale odor
and flavor. By interrupting the process and venting the open
top cans this can be avoided, as in the hole and cap can. Recent
experiments conducted by Dr. Bitting with crabs gave the same
results. It is believed that this diflSculty has been practically
overcome by using two sealing machines. With the first one the
cover is loosely crimped on the can, which is then given a thor-
ough exhaust and sealed while hot in the second machine. At
the same time it is possible that with some products the high-
est degree of excellence cannot be secured even with the open
top can without venting after a preliminary heating in the
process retort.

I regret that the subject assigned me includes one question
which I cannot answer:

"How may such class of fruits that have been worked up into
various by-products be detected by commissioners?"

If this practice were extensive I would suggest that it might
be handled by factory inspection, but conducted as I am in-
formed it is, in a small way, irregularly and only by men who
have no connection with any legitimate industry, the inspection
of the factories where such by-products are made appears to be
out of the question.

Mount Veenon, N.Y.

Of course, it is obvious that swells in an advanced state of
decomposition cannot be used in the preparation of any food
whatever. There is no doubt but the great majority of so-
called swells which are used in the preparation of products of
this nature are not really swells in the sense of having been
caused by decomposition, but owe their distension to hydrogen
gas formed by the action of the fruit acids on the metal of the
container.

At the same time the situation is different from that found in
reprocessing foods in the can. In the case of certain fruit
products which have begun to swell, even as a result of decom-
position, it is probably sometimes possible, by boiling the prod-
uct in an open kettle, to eliminate the odor of decomposition to
such an extent that it is masked to the ordinary taste and smell by
the addition of the sugar and flavors. This practice is most re-
prehensible and all possible effort should be made to stop it.
Its detection, however, in the finished product, is attended by
considerable difliculty. Probably the best method is by means of
the microscope. Even if the decomposition has not proceeded to
an advanced degree, when it has occurred in enclosed space such
as a sealed tin can it is found to be quite general and the his-
tology of the product is changed. Unfortunately, this method
can only be employed by analysts with long training and ex-
perience in structural botany and there are very few analysts in
the country who are competent to undertake the study of the
question. It is hoped that in the near future more attention will
be given to this line of work. Chemical methods have not been
thoroughly worked out and I do not know that they are possi-
ble, though undoubtedly progress can be made in this field. The
determination of the character and amount of acid in fruit prod-
ucts is often of value. In this manner a clue to decomposition can
sometimes be obtained by the fact that the normal acid of the
fruit in question is not present in proper amount. Lactic acid,
which usually accompanies decomposition in tomatoes, is not ordi-
narily found in the decomposition of fruits. It would be strange,
however, if the application of bio-chemistry to the problem did
not disclose some by-products of the life of micro-organisms that
might be considered suflicient evidence of decomposition. The at-
tention that has been paid to the detection of decomposition in
food is not at aU commensurate with our needs. The situation

The Max Ams Machine Co.

calls for work of a different type from any that has been largely
utilized in detecting food adulteration. Such methods are need-
ed, however, not for the examination of products of the type
mentioned, but, broadly speaking, for the detection of decom-
position in food, whether fresh or preserved, and whatever the
manner of its preservation.

Perhaps the most striking feature of the packing of foods in
recent years is the progress that has been made in the cleanli-
ness and sanitation of factories and in washing the raw products
and hand-sorting and trimming to exclude from the finished
product rot and decay, which, when we come to think of it, is
decomposed matter and just as objectionable as that found in a
swelled can. Notwithstanding this progress, however, the amount
of such decomposed matter that reaches our tables in our foods,
both fresh and manufactured, is still so great that the amount of
decomposition introduced into pie filling, jams and fruit butters
in the form of blown cans dwindles into insignificance. I do not
depreciate the gravity of the latter practice, hut wish to empha-
size the fact that to give it serious consideration before a more
determined effort is made to insure a more satisfactory sanitary
condition in food factories of all Tcmds is like "straining at a gnat
and swallowing a camel."

The final question asked me is :

"Does the presence of tin in excessive quantities denote that
such products are made from swelled canned foods?"

Most emphatically it does not. Of course, the decomposition
that causes the swelling of canned fruits increases their acid
content and hence their action on the tin and iron. At the same
time, some products which are badly decomposed, even though the
pressure has become so great that the can has burst, are not as
acid and do not attack the metals of the container as badly as
other products which are entirely fresh and sterile. Probably
an excessive amount of tin or iron in pie stock, butters, jams
and similar materials, may indicate that the product has been
made from canned material which has attacked the metal of the
container to such an extent that it could not be sold as canned
food, whether decomposed or not. In the absence of evidence
of decomposition probably it may be held that in working over
such products in this manner their inferiority is concealed and
for that reason their sale is illegal.

Mount Vkrnon, N.Y.

The charge of selling food containing "filthy, decomposed or
putrid" material is a very serious one and its full meaning should
be preserved. This can only be done by limiting the application
of that term to products whose decomposition can be demon-
strated.

The presence of tin is obviously not an indication of decom-
position and to hold it prima facie evidence of decomposition is
unnecessary as a precaution and would weaken the law and lessen
the sense of fairness and justice so necessary to its proper en-
forcement.

DISCUSSION*

Commissioner Caspari, of Maryland: I would like to ask
Dr. Bigelow a question. We have had very recently a large lot
of blueberries brought in which the packer claimed were spring-
ers; and they were apparently so, but upon opening them we
found there was a continuous escapement of gas in small quan-
tities near the center of the can and there was no disagreeable
odor there, but we found that the amount of tin taken up by the
fruit was quite excessive, decidedly above that laid down by the
government as permissible, which is, I believe, 300 milligrams.
These show between five and six hundred milligrams. The packer
claimed these goods were in a sound condition and asked permis-
sion to work them over. It occurred to me that a condition of
that kind, even if it comes under the head of a springer, is
hardly permissible, and I would like to ask Dr. Bigelow what he
thinks when springers show evidences of gas disengagement in the
center of the can and where the amount of tin taken up by the
fruit is quite considerable. Would Dr. Bigelow consider that
fit for subsequent use?

Dr. Bigelow : As a rule bubbles of gas throughout the mass
indicate bacteriological decomposition, and if so, the product
should be condemned; but in such a case you can always get
additional evidence. In swells the microscope will reveal bac-
teria or yeasts. You can determine whether the bacteria are
there and alive and acting. If yeasts are present you can detect
alcohol. In a product of that sort the proof of decomposition is
not a difficult matter by the methods we have now at our dis-

*To accentuate important points some of tlie discussion, not germane, has been
omitted.

The Max Ams Machine Co.

posal. I would go farther and get this confirmatory evidence.

Now as to the amount of tin present, that is a subject I
don't know as much about as I thought I did awhile ago. We
find that the major part of tin is insoluble and I am more con-
cerned now about the iron in a can of food than the tin.

Dr. Caspari: On the face of it, then, you would hardly
consider the cans suitable for condemnation on account of the
tin content.?

Dr. Bigelow: I don't know. But in my mind it reaches
that point when the amount of iron dissolved becomes such as to
be evident to the taste and to impair the quaUty of the food —
then I feel that it is certainly no longer suitable for sale.

Dr. Caspari: The claim has been made frequently with us
by canners that under such conditions as I have named they
should be allowed to retain the goods and use them over again
for other purposes, and I have held that that was not proper,
but I should be very glad to change my opinion on the basis of
better knowledge on the subject from experts like yourself.

Dr. Bigelow: When decomposed, the food should be de-
stroyed. I feel that very strongly ; but I also think that a great
many mistakes have been made in regard to decomposition. I
regard that as a very serious charge and for that reason action
should be taken all the more carefully. We should be very
careful not to bring that charge when it is not true — is not
justified by the facts.

Dr. Caspari: It was argued in my office some time ago
that a springer was an incipient swell, that it was a baby form
of the second condition. Do you hold that opinion?

Dr. Bigelow: No, that is not true. The reverse is true,
that every swell has gone through the stage of being a springer.
But swells develop very rapidly, and the most of them develop
within two or three weeks after canning, so that if you find
after the goods have been shipped that a considerable propor-
tion of the shipment is springers you can know that if such a
large percentage were going to be swells they would have de-
veloped already. I would examine those springers very care-
fully then. But where you find that goods have been shipped
— ^have been manufactured long enough to have been shipped
out — and contain a great many springers you will usually find
them to be sterile.

MoxjNT Vernon, N.Y.

Now, in a sweet-potato cannery in Dr. Caspari's state, last
fall, I asked the manager if he had much trouble with spring-
ers. No, he said he had had trouble with only one shipment.
He sold one shipment the spring before in Baltimore and instead
of sending the goods into consumption there, the firm he sold
them to had sent them to Texas and the consignee there had
refused to accept them and sent them back, and they all came
back springers. He said he would go and get some of them
and show them to me. He was gone about half an hour. It
was rather a cold day and there had been a frost the night be-
fore. I waited around and finally he came back and said, "I
can't find a springer in the lot and they were all springers when
they came back last summer." Here was a lot that was normal
when shipped, became springers in the summer and was again
normal when I saw it in October.

Dr. Caspari: Would you place any value at all upon the
chemical examination of canned tomatoes?

Dr. Bigelow: In canned tomatoes I think a decrease in
citric acid would indicate decomposition, but I have seen very
few cases of canned tomatoes that show decomposition. Toma-
toes do not act much on the metal. Consequently the only class
of springers we have to deal with in tomatoes are those due to
overfilling and I have not seen many of them.

Dr. Caspari : We have found in a few cases that the citric
acid content has fallen to below that quantity which is normal
where the lactic acid has gone to .6 per cent.

Dr. Bigelow: That indicates decomposition in tomato
pulp.

Commissioner Crumbine, of Kansas : Dr. Bigelow has said
that the presence of excessive tin in products made from canned
goods does not necessarily indicate decomposition. I would
like to ask a question about that, and it is this: Is it commer-
cially profitable or is it customary to make jams and marma-
lades and other related products of that kind from canned goods,
and if it is customary or commercially profitable to make these
articles from canned goods, when such products show excessive
tin, and are put up in glass, isn't that evidence of something
rotten in Denmark.''

Dr. BiGEiiOw : I think in such a case the presence of tin is
probably an indication that canned food has been used for that

The Max Ams Machine Co.

purpose which could not have been sold as canned food. It is
not complete evidence of that fact, but is an indication of it. I
would not say decomposed food had been used, because there
is a great deal more fruit in bulged cans due to the generation
of hydrogen because of the action of the fruit on the metal than
is due to decomposition; but I think even such products used
for jams, pie fillings, etc., should be condemned. I think they
are largely springers, or if they appear to be swells because the
top of the can is "hard" instead of being so "soft" you can
push it back with the fingers, even that distension of the ends
of the can is due to the action of the acid in the fruit on the
container. I do not argue that they ought to be used as food.
The consumer will refuse to buy such cans and they become un-
merchantable in that form. The flavor would sometimes be ruined
by the iron taste and it ought not to be possible for a manufac-
turer of by-products to take a product that is in such form that
he can't sell it as such and conceal its inferiority and sell it in
another form, such as jam.

Dr. Caspaki: He oughtn't to work it up into another
product.

Dr. BiGEiiOw: And I think the clause of the law "which
conceals damage or inferiority" is violated by that practice, pro-
vided the product is one which could not be sold in its normal
form. I think it can be reached under that clause.

I would not say it would not be economical to make over any
canned food. In the last year we have seen so much canned
food sold below cost of manufacture that you can conceive of
foods canned in a season of great plenty being sold at such a
low price that, the season following, it might be economical to
use them instead of fresh fruits. So I would not want to say
that a canned food which was normal could not be used in the
manufacture of the products mentioned. But I would regard
the presence of tin as very suspicious, and when present in large
amount, it would probably bring the product under the clause
mentioned in the law. The use of decomposed food is a serious
matter and we ought not to minimize its danger, but, more than
that, the charge that a product is decomposed ought to be re-
stricted to cases where we are sure that the product is decom-
posed.

Mount Vernon, N.Y,

Me. Taylok, of Louisiana: Do you find that when canned
goods are punctured and give off a bad odor and taste, they are
decomposed? Do you think any further examination would be
necessary ?

Dk. Bigelow : I don't think so, but we have to be Careful
how we judge.

Mk. Taylok: We had a case in Louisiana just before I
came away. We seized a case of canned goods and the odor was
bad. We had the regular hearing, sent out notices and so on,
and the attorney for the defense came in at the hearing and
complained that the examination was entirely incompetent be-
cause we had not made a chemical and bacteriological exam-
ination. We are going to court on that very su^jject and the
fact is, the attorney had his expert's report there which stated
that the goods were apparently not injurious to health. It
did not say they were not decomposed, however. We are going
to court on that question, because we have all the authorities,
including Dr. Bigelow, with us.

De. Bigelow: I would be very glad to see my paper used
in such a case.

De. Ceumbine : What becomes of swells the retailer finds on
his shelves and sends back to the wholesaler.'' Are they sent in
to the factories to be worked over? Should they ever leave the
state? The Commissioner might not know anything of this.
Would the wholesaler favor a law to give jurisdiction to the
Commissioner in the state in which those swells were found,
so that the wholesaler would not be obliged to give credit for
returns to the retailer for claims on these goods unless on the
certification of the Commissioner? It is a plan for the purpose
of having a food commissioner know what is going on, and to
enable him to keep an eye on the disposition of such goods.

De. Bigelow: That is a thought that had not occurred
to me. But this suggestion by Dr. Crumbine brings up one
of the greatest difficulties the canners have to contend with.
They protect their customers by a guaranty that they will
reimburse them for all swells that occur within a certain time
after the sale is made. Now it very often happens that the
swells on older goods are returned to the canners, and they
have to take them, too. Very often they do accept older
goods than the guaranty covered. The retailers send them

The Max Ams Machine Co.

back even after they have kept them on their shelves for a very
long period of time.

Now the question comes, why do the canners want these goods
back? Why do they pay freight on them clear back to the
factory — a long distance sometimes. We immediately suspect
that they want to make some illegal use of the product. But I
have been in several canneries when such a shipment came back
and I must admit that I was very much surprised at what I
saw.

As a usual thing (I think I may safely say in the majority
of cases) the shipment does not consist of swells, but of cans
that are perfectly normal except that the label is soiled or
discolored. Sometimes they are not the goods of the packer to
whom they are sent at aU. Sometimes they are a different
product altogether from what he puts out. The dealer makes a
claim for reimbursement on tomatoes, perhaps, but the cans
returned are peas, sent back to a man who never packed peas,
and the cans are labeled "Peas."

The reason for mistakes of this character is that this work
of sorting out swells is put on the cheapest sort of labor they
have. The result is, the packer is oftentimes called upon to
reimburse a dealer for sweUs in a shipment of goods he never
made at all, goods put out by somebody else, and it is even said
that several canners are called upon to reimburse a dealer for
the same goods and probably for goods that are not spoilt at all.

Now I anticipated that this question would probably be
asked me and I put in my pocket the other day copies I had
made of two letters that came into the office on this very point.
They are from a firm in Maryland, well known by Dr. Caspari
as one of the best firms of his state, and I would like to read
one letter to show the character of the firm and the other
letter to show their experience with matters of this very kind.

July 3, 1914.
National Canners Association, Washington, D.C.

Gentlemen: We are sending you to-day by Parcel Post
four samples of goods. Will you not kindly make an examina-
tion of these four tins and advise us whether or not they are safe
to be eaten? Of course we know this corn looks very badly

Mount Vernon, N.Y.

and we were going to throw it away, but if there is nothing
deleterious to health in them we thought it might be a better
plan to give them to some institution for the poor, but before
doing so want to be sure that there would be no chance of
their being hurt by the goods. We have had several samples
examined once or twice before by chemists and they report
them all right, but we want to again assure ourselves before giv-
ing them to the institution we have in mind.

Thanking you in advance for this courtesy, beg to remain.

Yours very truly,

July 7, 1914.

Mr. Frank E. Gorrell, Secy., National Camner^ Asso., Waish-
mgton, D.C.

Dear Mr. Gorrell : I do not know whether or not we are
the only people troubled with the question of swells and the
method of examining them, but I am free to admit that we
have a good deal of trouble along these lines.

Our swell claims are, of course, not of any excessive cash
value, as we pack only beans, peas and com, none of which as
far as I am informed run a very high amount of spoilage, but on
the other hand we have all kinds of trouble with people returning
us goods as swells, which are as good as the day we shipped
them out except for needing a new label and a little cleaning up,
which condition is usually produced by bad storage facilities.

I would like to know if the National Canners Asso. has ever
taken any action along these lines and whether their Publicity
Bureau has looked into the matter of trying to help the canners
in making a demand for better conditions, a trade demand and
not an individual complaint. I recall very clearly a splendid
article written by a Baltimore canner and published in the
Canners' Magazine which took in all of these points.

To show you the way these things are done, last year we
had one lot of seven cases shipped back to us reported as swells.
The commodity was corn. Out of the seven cases there were
six cases perfectly good, needing a new label and a little care
to put them into perfectly salable condition ; 3 dented cans, and

The Max Ams Machine Co.

21 tins swells or leaks. This percentage holds good in a number
of claims which we have had a chance to examine and, as all
other concerns, we ship goods to such distant points that some-
times it does not pay to have them returned. We know that
the larger percentage of our so-called swell bUls are illegitimate
claims. Further than this, the merchants as a rule deduct the
freight from all of their shipping points to the home house in
case these goods are requested to be centralized.

Any assistance I could give you along these lines would cer-
tainly be gladly rendered and we would like to know the status
or the canners' stand on this subject.

Sincerely yours,

Now one thing more: The cans are often sold under con-
tract, which permits two cans in every thousand of each size
to be defective. If a larger number than this are defective, the
contract requires the can manufacturer to reimburse the can-
ner, not only for the value of the cans, but also for the
value of the food they contain — that is, "factory cost." This
sometimes amounts to a great deal, but the packer cannot make
a claim unless he has the cans and can demonstrate that the
trouble was due to defective cans. It becomes, therefore, a
matter of great importance to the packer that swells be re-
turned to him.

The canners would certainly welcome any plan that would
save them this freight if it could be arranged and have the de-
mands made for reimbursement handled properly. I am sure
they would be very much interested in any plan that might be
suggested for that.

If it is practicable to have aU. returns of that kind approved
by the Food Commissioner in the State in which the swells are
found, I don't see myself why it should not be done. I should
think it might handicap the matter if inspections were slow —
if the inspector was slow in coming around to attend to the
matter — ^because in some cases decomposition proceeds very
rapidly and then the grocer doesn't want to hold them long
because they become annoying. But all details of that kind
could be worked out, I suppose.

Mount Vernon, N.Y,

Commissioner Feaey, of South Dakota: Concerning this
same trouble I corresponded with some packers as to a plan of
procedure, as to whether it would be satisfactory to take up
swells and open the cans and destroy the goods and send the
labels to the jobber. The jobbers were unanimously opposed
to that plan of procedure. They said they had to have the
goods intact shipped back. I went over that correspondence,
and as a result of the opinions they seemed to hold in the
matter, I did not adopt that plan. I had rubber stamps made,
reading "Condemned" in large letters, and then, underneath,
"This food must not be used after (giving the date) in South
Dakota," and signed. We stamped that on every swell we
came across, and it has worked out very satisfactorily. The
retailer holds those goods and gets credit for them if he can —
but I think the real benefit of this lesson is the education of
the retailer against overloading his stock. It is a shame the
way they do that. We get in enough stuff to last four years.
The retailer likes to keep his shelves full; and he takes goods
off the front layer as he sells them, and when he gets new goods
just puts them in the front and shoves the old ones back, and
as a consequence you always find the swells back against the
walls. And that whole thing originates through the fault of
the grocery salesman from the canner or jobber because he
wants to send in large orders and get his commission, and I
believe the solution of the whole difficulty lies largely in the
education of the retailer to practice more care in buying and not
to Overload beyond what he knows he will need.

Dr. Bigelow : In regard to that rubber stamp, Dr. Frary,
were your inspectors careful to put that only on goods which
actually were swells, and not to put it on cans because they had
discolored labels and looked old .''

Commissioner Frary: Yes, they were careful what they
put it on.

Dr. Bigelow : That would prevent the great difficulty com-
plained of in this letter I just read.

Commissioner Frary: Yes, and your canner had this
trouble from jobbers who sent back goods that did not come
from that canner. This would be only human nature, though,
I suppose. I would like to tell you about an instance of that

The Max Ams Machine Co.

kind I happen to know about. I received several letters from
one of the jobbers complaining to me that he had lost money
because he had received returns of shoe-pohsh and plug tobacco,
and I wrote back and told him that I had considerable difficulty
in securing good inspectors and he must overlook a few mistakes
caused probably by a desire on the part of the retailer to
get a Httle out of it. But we don't condemn goods on account
of a stained label. That doesn't harm the goods any, except
perhaps in the eye of the purchaser.

Now in the case Dr. Caspari spoke of, is it not possible that
some of that gas he spoke of finding is dissolved from the
hydrogen under pressure?

Dr. BiGEiiOw: Probably not if the mass has a foamy ap-
pearance throughout.

Commissioner Frary: The difficulty we have met with is
to tell which is which from the outside. The question which
occurs to me is why berries cause so much trouble — is it the
acidity or the seeds or what.?

Dr. Bigelow : I don't think the seeds have anything to do
with it. Of course some fruits are more strongly acid than
others. Blueberries grown in some sections of the country are
very acid, and there are sour cherries, and some plmns attack
the metal a great deal more than others. Fruits are different
in the same localities at different times. This is a matter you
cannot determine entirely by the variety of the fruit. I know
of one firm in New York that has two canneries fifteen or twenty
miles apart. In one plant they have had a great deal of
trouble from pinholing. At the other factory they have had
no trouble at all. They don't know what causes it ; there is no
difference in the process. There is something there we don't
understand about the action of the fruit on the metal. It may
be that the acidity is higher in one place than the other. We
don't know.

Me. Frick, of Tennessee: I would like to ask if the in-
spector is justified in condemning all swells. Are you able to
tell whether the stuff is fit for food or not?

Dr. Bigelow: I think that a swell caused by decomposition
should always be condemned. Certainly a springer, where caused
by the action of the contents on the metal, which has gone so

Mount Vernon, N.Y.

far it may be confused with a hard swell, should be condemned.
I think there is no question of that. With regard to other
springers, that have not gone that far, I should cut the cans
and judge of them then. I think there is no difficulty in teUing
their condition by the odor, for trained men, that is. Even
when such goods would be accepted by many consumers, they
can be distinguished by an observant inspector. There is no
difficulty in his telling whether it is decomposed or not.

Mr. FaicK : I understand there is no diflFerence.

De. Bigelow: Now in the case of jams, pie-fiUing, etc.,
manufactured from material that has begun to decompose on
the market and is no longer salable as fresh food, if that food
is worked up into a by-product in such a way that the decom-
position is concealed I would take the same objection to it as
if it were a swell.

Ma. Toiman: Is it a wise matter to allow manufacturers
to reprocess springers, then? Can you do it with any safety
at all.?

Dk. Bigelow: The idea of the question is that the manu-
facturer may be influenced by liis interests and reprocess goods
that are beginning to decompose? I would say there is just the
same possibility of that as when he puts up his goods fresh.
There is a difference in the degree of trimming and sorting at
different factories when goods of that kind are prepared from
fresh goods, and the manufacturer who wiU use rotten material
in his fresh raw product wiU probably do the same thing if
he is working over cans which were springers.

Me. Tolman: The point is, can you tell?

De. Bigelow : I think you can, yes. I think there is no diffi-
culty in doing that. A man who has made a study of these
goods, like a superintendent of the canning establishment or a
buyer, is very competent to handle them — or an inspector who
has had experience in this matter and given it attention.

The Peesident : It is getting late and we must be getting
on with our program.

CoMMissiONEE Feaey : Well, this is one of the most im-
portant questions we have before us, I believe. I would like to
ask Dr. Bigelow if in the case of a vegetable or any food prod-
uct, a swell should also be condemned.

The Max Ams Machine Co.

De. Bigelow: Yes, I think a swell should always be con-
demned. I would condemn it on general principles.

CoMMissiONEE Frary : Anything that approaches a hard
swell in the case of vegetables.''

Dr. Bigelow: I should condemn them whether they were
vegetables or fruits, but I would not call them decomposed unless
I had positive evidence that they were decomposed. There is no
question but that the odor is very pronounced if decomposition
has occurred in the can.

LEGAL MATTERS FOR THE CANNERS

Central District
Chicago Lab'r't'ry

St. Paul

St. Louis "

Cincinnati "

New Orleans "

Western District
San Francisco Lab'r't'ry
Seattle

Denver "

Honolulu "

REORGANIZATION OF FOOD AND DRUG

INSPECTION WORK, BUREAU OF

CHEMISTRY.

The food and drug inspection work of the Bureau of Chem-
istry has been reorganized by dividing the country into three
districts — Eastern, Central, and Western. The branch labora-
tories of the bureau have been divided among these districts as
f oUows :

Eastern District
Washington Lab'r't'ry
New York
Boston
Philadelphia
Buffalo
Savannah
San Juan

The dividing line between the Eastern and Central Districts
runs along western boundaries of Pennsylvania and West Vir-
ginia and follows State lines south, including Georgia and Flori-
da in the Eastern District. The dividing line between the Central
and Western Districts runs south on the State lines, following the
eastern boundary of Montana, including the whole of Colorado
in the Western District and the whole of Texas in the Central
District.

The laboratories at Pittsburgh, Kansas City, Nashville, Oma-
ha and Portland, Ore., were closed about April first.

Mr. W. G. Campbell, formerly chief inpector of the bureau,
has been appointed chief of the Eastern District, with head-
quarters at Washington, D.C.

Mr. L. M. Tolman, formerly chief of the Food Inspection
Division of the bureau, has been appointed chief of the Central
District, with headquarters in Chicago.

Mr. B. R. Hart, formerly chief of the Cincinnati laboratory,
has been appointed chief of the Western District, with headquar-
ters in San Francisco.

The district chiefs will have general supervision over all em-
ployees and all work in connection with the enforcement of the
Food and Drugs Act in their respective territories, subject to the
approval of the chief of the bureau.

The reorganization became effective on the first of March,
1914!.

The Max Ams Machine Co.

INSTRUCTIONS TO FOOD AND DRUG INSPECTORS REGARDING
MEAT INSPECTION.

(Letter based on the report of a joint committee, representing the
Bureau of Animal Industry and the Bureau of Chemistry, appointed
to devise plans for cooperation in meat inspection. These instructions
have been approved by the chiefs of the bureaus.)

Since the abrogation of Regulation 39, as announced in F.I.D. No.
151, it becomes the duty of food and drug inspectors to include meat
and meat food products in those classes of foods and drugs over
which they have been required heretofore to maintain supervision
under the law.

The principal, if not the exclusive charge for prosecutions against
the sale and shipment of meat, will be under paragraph 6 of section
7 of the act, which states that an article shall be deemed to be adul-
terated, "if it consists in whole or in part of a filthy, decomposed, or
putrid animal vegetable substance, or any portion of an animal unfit
for food, whether manufactured or not, or if it is the product of a
diseased animal, or one that has died otherwise than by slaughter."

The application of this law to meat and meat food products wUl be
effected by cooperation between the Bureau of Animal Industry and
the Bureau of Chemistry. Such cooperative work may be classified
under two general heads:

(1) Those cases where evidence of sale and interstate delivery is
obtained by food and drug inspectors and examination of the product
made by B. A. I. inspectors.

(3) Those cases where both the evidence of sale and shipment and
the examination are made by officials of the Bureau of Animal Indus-
try. It is anticipated that most of the prosecutions will be brought
under the first classification, permitting thereby to employees of both
bureaus the performance of those duties only with which tiiey are now
familiar.

Upon locating shipments which appear to be violative of the Food
and Drugs Act, arrange at once for the delivery of samples to the
nearest B. A. I. official in charge.

The character of the shipment and its location may frequently make
it practicable and advisable to have the entire consignment rather than
a sample inspected. The judgment of the B. A. I. officer will deter-
mine this. A written report of the examination will he submitted to
you and it should specify in what particular the product is in violation
of the above-quoted paragraph; that is, in what manner "filthy," to
what extent "decomposed," and in what respect "unfit for food," or to
use the terms of the Meat-Inspection Act, "unsound," "unhealthful,"
"unwholesome," or "otherwise unfit for food."

Should the examination indicate a violation of the law, reports
should be made in the following manner:

(1) Seizure action under section 10: Transmit immediately, in ac-
cord with general instructions, all facts relative to quantity, sMpment,
etc., together with a verbatim report of the examination of the sample
by the B. A. I. official.

(2) Criminal action under section 2: In this case the coUeeKon of a
sample is imperative. It should be delivered direct to the official
making examination or otherwise should be properly sealed and de-
livered to the officer in charge, who may then refer it to a subordinate.
This sample after examination should be returned to you when the writ-
ten report is submitted and should be properly sealed in glass jars or
other suitable containers and delivered to the laboratory to which you
are submitting samples at that time. All reports required under pres-
ent instructions in such cases should be submitted by you and the re-
port of the B. A. I. official in charge or a copy thereof should be in-

Mount Vernon, N.Y.

eluded with your collection report. The description of sample slip,
which is delivered to the laboratory receiving the sample, should bear a
notation setting forth the circumstances under which collection was
made, the nature of examination and results thereof.

If the report of the B. A. I. official shows the product not to be
adulterated it will be sufficient to transmit such report with the in-
formation and records required of unofficial samples only. In such
instances delivery of samples to the laboratory may be omitted unless
supplemental or additional examination be deemed necessary.

Subhead 2 of the general classification refers to those cases which
are prepared exclusively by inspectors of the Bureau of Animal In-
dustry. On account of the small number of food and drug inspectors
it will not be possible always for officials of the Bureau of Animal
Industry to communicate readily with them, looking to appropriate in-
vestigations of questionable shipments which may have been brought
to the attention of the B. A. I. inspectors. The latter will be ac-
quainted fuUy with the character of instructions issued to food and
drug inspectors. If you receive at any time requests from employees
of the Bureau of Animal Industry to assist in the completion of some
investigation which they have undertaken with a view to bringing prose-
cutions independently under the Food and Drugs Act, cooperate with
them in every way practicable, giving them the benefit of your knowl-
edge and experience in such work.

A. STENGEL, Acting Chief Inspector.

FOOD INSPECTION DECISION NO. 153.

Amendment to Regulation 9, Relating to Guaranties by Whole-
salers, Jobbers, Manufacturers, and Other Parties Residing

in the United States to Protect Dealers from Prosecution.

Regulation 9 of the Rules and Regulations for the Enforce-
ment of the Food and Drugs Act, June SO, 1906 (34 Statute,
page 768) is hereby amended, effective May 1, 1915, so as to
read as follows:

Regulation 9, Guaranty.
(Section 9.)
(a) It having been determined that the legends "Guaran-
teed under the Food and Drugs Act, June 30, 1906" and "Guar-
anteed by (name of guarantor), under the Food and Drugs Act,
June 30, 1906," borne on the labels or packages of food and
drugs, accompanied by serial numbers given by the Secretary of
Agriculture, are each misleading and deceptive, in that the pub-
lic is induced by such legends and serial numbers to believe that
the articles to which they relate have been examined and approved
by the Government and that the Government guarantees that
they comply with the law, the use of either legend, or any simi-
lar legend, on labels or packages should be discontinued. Inas-

The Max Ams Machine Co.

much as the acceptance by the Secretary of Agriculture for filing
of the guaranties of manufacturers and dealers and the giving by
him of serial nmnbers thereto contribute to the deceptive charac-
ter of legends on labels and packages, no guaranty in any form
shall hereafter be filed with and no serial number shall hereafter
be given to any guaranty by the Secretary of Agriculture. All
guaranties now on file with the Secretary of Agriculture shall be
stricken from the files and the serial numbers assigned to such
guaranties shall be canceled.

(b) The use on the label or package of any food or drug of
any serial number required to be canceled by paragraph (a) of
this regulation is prohibited.

(c) Any wholesaler, manufacturer, jobber, or other party re-
siding in the United States may furnish to any dealer to whom
he seUs any article of food or drug a guaranty that such article
is not adulterated or misbranded within the meaning of the Food
and Drugs Act, June SO, 1906, as amended.

(d) Each guaranty to afi'ord protection shall be signed by,
and shall contain the name and address of, the wholesaler, manu-
facturer, jobber, dealer, or other party residing in the United
States making the sale of the article or articles covered by it to
the dealer, and shall be to the effect that such article or articles
are not adulterated or misbranded within the meaning of the Fed-
eral Food and Drugs Act.

(e) Each guaranty in respect to any article or articles should
be incorporated in or attached to the bill of sale, invoice, bill of
lading, or other schedule, giving the names and quantities of
the articles sold, and should not appear on the labels or packages.

(f) No dealer in food or drug products wiU be liable to
prosecution if he can establish that the articles were sold under a
guaranty given in compliance with this regulation.

W. G. McAdoo,

Secretary of the Treasury.
D. F. Houston,

Secretary of Agriculture.
Wm. C. Redfield,

Secretary of Commerce.
Washington, D.C., May 5, 1914.

Mount Vernon, N.Y.

FOOD INSPECTION DECISION NO. 154..

Regulation of marking the quantity of food in package form.

Under section 3 of the Food and Drugs Act of June 30,
1906 (34 United States Statutes at Large, pages 768 to 772),
as amended by the act of March 3, 1913, entitled "An act to
amend section eight of an act entitled 'An act for preventing the
manufacture, sale, or transportation of adulterated or misbranded
or poisonous or deleterious foods, drugs, medicines, and liquors,
and for regulating traffic therein, and for other purposes, ap-
proved June thirtieth, nineteen hundred and six' " (37 United
States Statutes at Large, Page 732), Regulation 29 of the Rules
and Regulations for the Enforcement of the Food and Drugs
Act is hereby amended so as to read as follows:

STATEMENT OF VTEIGHT, MEASURE, OR COUNT.

(Section 8, paragraph third, under "Food," as amended by act
March 3, 1913.)

(a) Except as otherwise provided by this regulation, the
quantity of the contents, in all cases of food, if in package form,
must be plainly and conspicuously marked, in terms of weight,
measure, or numerical count, on the outside of the covering or
container usually delivered to consumers.

(b) The quantity of the contents so marked shall be the
amount of food in the package.

(c) The statement of the quantity of the contents shall be
plain and conspicuous, shall not be a part of or obscured by any
legend or design, and shall be so placed and in such characters
as to be readily seen and clearly legible when the size of the
package and the circumstances under which it is ordinarily ex-
amined by purchasers or consumers are taken into consideration.

(d) If the quantity of the contents be stated by weight or
measure, it shall be marked in terms of the largest unit contained
in the package; for example, if the package contain a pound,
or pounds, and a fraction of a pound, the contents shall be ex-
pressed in terms of pounds and fractions thereof; or of pounds
and ounces, and not merely in ounces.

(e) Statements of weight shall be in terms of avoirdupois
pounds and ounces ; statements of liquid measure shall be in terms
of the United States gallon of 231 cubic inches and its customary

The Max Ams Machine Co.

subdivision?, i.e., in gallons, quarts, pints, or fluid ounces, and
shall express the volume of the liquid at 68°F. (20°C.); and
statements of dry measure shall be in terms of the United States
standard bushel of 2,150.42 cubic inches and its customary sub-
divisions, i.e., in bushels, half bushels, pecks, quarts, pints, or
half pints : Provided, That, by like method, such statements may
be in terms of metric weight or measure.

( f ) The quantity of solids shall be stated in terms of weight
and of liquids in terms of measure, except that in case of an
article in respect to which there exists a definite trade custom
otherwise, the statement may be in terms of weight or measure in
accordance with such custom. The quantity of viscous or semi-
solid foods, or of mixtures of solids and liquids, may be stated
either by weight or measure, but the statement shall be definite
and shall indicate whether the quantity is expressed in terms of
weight of measure, as, for example, "Weight 12 oz." or "12 oz.
avoirdupois," "Volume 12 ounces," or "12 fluid ounces."

(g) The quantity of the contents shall be stated in terms of
weight or measure unless the package be marked by numerical
count and such numerical count gives accurate information as to
the quantity of the food in the package.

(h) The quantity of the contents may be stated in terms of
minimum weight, minimum measure or minimum count, for ex-
ample, "minimum weight 16 oz.," "minimum volume 1 gallon," or
"not less than 4 oz" ; but in such case the statement must ap-
proximate the actual quantity and there shall be no tolerance be-
low the stated minimvun.

(i) The following tolerances and variations from the quan-
tity of the contents marked on the package shall be allowed:

( 1 ) Discrepancies due exclusively to errors in weighing,
measuring, or counting which occur in packing conducted in
compliance with good commercial practice.

(2) Discrepancies due exclusively to differences in the ca-
pacity of bottles and similar containers resulting solely from
unavoidable difficulties in manufacturing such bottles or con-
tainers so as to be of uniform capacity : Provided, That no great-
er tolerance shall be allowed in case of bottles of similar con-
tainers which, because of their design, can not be made of ap-
proximate uniform capacity than is allowed in case of bottles or

Mount Veenon, N.Y.

similar containers which can be manufactured so as to be approx-
imate uniform capacity.

(3) Discrepancies in weight or measure, due exclusively to
differences in atmospheric conditions in various places and
which unavoidably result from the ordinary and customary ex-
posure of the packages to evaporation or to the absorption of
water.

Discrepancies under classes (1) and (2) of this paragraph
shall be as often above as below the marked quantity. The
reasonableness of discrepancies under class (3) of this para-
graph will be determined on the facts in each case.

( j ) A package containing 2 avoirdupois ounces of food, or
less, is "small" and shall be exempt from marking in terms of
weight.

(k) A package containing 1 fluid ounce of food, or less, is
"small" and shall be exempt from marking in terms of measure.

(1) When a package is not required by paragraph (g) to
be marked in terms of either weight or measure, and the units of
food therein are six or less, it shall, for the purpose of this regu-
lation, be deemed "small" and shall be exempt from marking in
terms of numerical count.

W. G. McAdoo,

Secretary of the Treasury.
D. F. Houston,

Secretary of Agrictdture.
William C. Redfield,

Secretary of Commerce.

Washington, D.C., May 11, 1914..

FOOD INSPECTION DECISION 157.

Amending Regulation 29, which relates to marking the quantity
of food in package form.

Paragraph (h) of Regulation 29 of the Rules and Regu-
lations for the Enforcement of the Food and Drugs Act is
hereby amended by striking out the words "minimum weight 16
oz." and inserting in lieu thereof the words "minimum weight
10 oz." so that paragraph (h) as amended shall read as follows:

The quantity of the contents may be stated in terms of
minimum weight, minimum measure, or minimum count, for ex-

The Max Ams Machine Co.

ample, "minimum weight 10 oz." "minimum volume 1 gallon," or
"not less than 4 oz. ;" but in such case the statement must ap-
proximate the actual quantity and there shall be no tolerance
below the stated minimum.

W. G. McAdoo,

Secretary of the Treasury.
D. F. Houston,

Secretary of Agriculture.
Wm. J. Haukis,

Acting Secretary of Commerce.

Washington, D.C., July 26, 1914.

GENERAL INFORMATION.

7. Individual guaranties required by Food Inspection Decision

No. 153.

Regulation 9 of the Rules and Regulations for the Enforce-
ment of the Food and Drugs Act (Food Inspection Decision No.
153) requires that guaranties, filed with this department, shaU
be stricken from the files on May 1, 1915, and that serial niun-
bers assigned thereto shall not be used on the label or package
of any food or drug after that date.

This regulation contemplates that on and after May 1, 1915,
guaranties, if given with respect to any article of food or to any
drug, shall not appear on the label or package, but shall be in-
corporated in or attached to the bill of sale, biU of lading, or
other schedule, giving the names and quantities of the articles.
If the goods are properly described in the biU of sale or other
document, they may be referred to in the guaranty as listed in
the bill of sale or other document, without repetition of the de-
tailed description. Guaranties may be written, printed, or
stamped on the bill of sale or other document, and, in order to
afl'ord protection, must conform to paragraph (d) of the regu-
lation.

8. Filing of guaranties and issuance of serial numbers prior
to May 1, 1915.

Regulation 9 of the Rules and Regulations for the Enforce-
ment of the Food and Drugs Act (Food Inspection Decision No.
153) provides that guaranties, filed with the department of ag-

Mount Vernon, N.Y.

riculture, shall be stricken from the files ort May 1, 1915, and
the serial numbers assigned thereto shall not be used on the label
or package of any food or drug after that date. It is believed
accordingly that manufacturers and dealers will prefer to guar-
antee their goods in accordance with paragraphs (d) and (e) of
the regulation, rather than to submit general guaranties and re-
quest serial numbers, which can not be used after May 1, 1915.

9. "In paclcage form."

Representations have been made to the department that cer-
tain articles of food are not "in package form" within the mean-
ing of the Food and Drugs Act, as amended by the act of March
3, 1913 (37 Stat., 732). It is the view of the department that
the meaning of the phrase "in package form" is so clear that
manufacturers and dealers will have little difBculty in determin-
ing whether or not articles of food in which they deal are inclu-
ded within it. If doubt arises in administering the law whether
individual articles of food or classes of foods are "in package
form," the department will determine the question, for adminis-
trative purposes, upon the facts in each case.

10. Inquiries regarding cases pending in the courts to he

addressed to the United States Attorney.
The Bureau of Chemistry receives frequent inquiries, both
by letter and in person, concerning cases arising under the Food
and Drugs Act in which court proceedings have been instituted.
All inquiries of this nature should be addressed to the United
States Attorney for the district in which the case is pending.

11. Establishment of Office of State Cooperative Food amd

Drug Control.

The need of close and cordial cooperation between State and
Federal officials charged with the enforcement of food and drug
laws has long been recognized. It is the desire of the depart-
ment to promote such cooperation in every possible way, and
with this end in view a new organization has been formed in the
Bureau of Qiemistry known as the Office of State Cooperative
Food and Drug Control. J. S. Abbott, formerly dairy and food
commissioner of the State of Texas, has been appointed chemist
in charge of this office.

The Max Ams Machine Co.

12. Decree hy the Argentine Repttblic regarding the shipment
of food products of amkmal origm.

Translation from the Official Bulletin of the Argentine Re-
public, March 9, 1914 :

Abticus 1. It is decreed — That the following regulations proposed
by the National Department of Hygiene for the shipment of food
products of animal origin be herewith approved.

1. In virtue of those that determine the regulations at present in
force, it is required of manufacturers or importers of products of
animal origin to indicate henceforward clearly on the packages of each
shipment the class of alimentary substance from which each canned
product, be it fish, tunny fish, sardines, etc., or any other class of
meat of domestic or other animals, has been made up; without which
requirement such goods will not be permitted to enter the country.

2. In like manner it is required to announce on the shipment the
name of the manufacturer and the source of origin, in accordance
with the rules established in the article already cited.

3. There is allowed a period of six months from the date of official
publication of this resolution for those thereby aflFected to arrange to
carry out the conditions set by the preceding articles, with the under-
standing that in case they do not do so they shall incur the penalties
which are set by the regulations now in force. This period of time
should be understood, concerning shipments of merchandise in steam-
ers which sail from foreign ports, as beginning with the date of the
completion of the time granted, which will under no circumstances be
prolonged.

Ahticu; 2. Let it be commimicated, published, given to the National
Register, and archived.
Plaza. MIGUEL S. ORTIZ.

Food Inspection Decisions Nos. 153i and 155, amending Regu-
lation 9 of the Rules and Regulations for the Enforcement of
the Federal Food and Drugs Act, Relating to Guaranties.

GUARANTY LEGENDS ON PACKAGES.

The purpose of Regulation 9, as amended by F. I. D. No.
153 and F. I. D. No. 155, is to prevent the use upon the label or
package of any food or drug of a statement which, in any way,
might be construed as implying that the article of food or drugs
has been guaranteed or approved by the Government. The

guaranty legend "Guaranteed by under the Food

and Drugs Act, June 30, 1906," or any similar guaranty legend,
should not be used on products packed or labeled on or after May
1, 1916. On and after November 1, 1916, no such guaranty
legend should appear on any article of food or drugs while in
the channels of commerce described in the Federal Food and
Drugs Act. In the opinion of this department, it would not
constitute a sufficient compliance with the regulation if only

100

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the serial number issued by this department should be blotted out
from the guaranty legend heretofore in common use. The use
of the words "under the Food and Drugs Act of June 80, 1916,"
should also be discontinued, and any statement to the effect that
the article is guaranteed should contain no reference to the Uni-
ted States or to the Department of Agriculture.

No objection, however, would be made by this department to a
statement, if true, that the guarantor himself guarantees the
contents of the package to be pure, wholesome, or free from
adulteration; nor, in the opinion of the department, would it
constitute a violation of the regulation if it were stated, in sub-
stance, that the article is warranted by the manufacturer, or
other designated person, to comply with the requirements of all
State laws or of the laws of certain named States.

TIME or TAKING EFFECT.

Food Inspection Decision No. 153 was supplemented, on
May 29, 1914, by Food Inspection Decision No. 155. The last-
mentioned decision postpones the effective date of the new regu-
lation until May 1, 1916, except that, as the goods packed and
labeled prior to May 1, 1916, in accordance with law and with
the regulations in force prior to May 5, 1914, it further post-
pones the effective date of the regulation until November 1,
1916 ; provided, however, that compliance with the terms of Reg-
ulation 9 as amended will be permitted at any time hereafter.

Under Food Inspection Decision Nos. 153 and 155 it will not
be necessary to wait until May 1, 1916, to remove the serial num-
ber and guaranty legend from packages of food or drugs, but
the use of either the serial number or the guaranty legend may
be discontinued at any time. In that event, however, in order for
guaranties under the Federal Food and Drugs Act to afford the
dealers protection from prosecution under the act, all the re-
quirements prescribed in Regulation 9, as amended by Food In-
spection Decision No. 153, should be complied with.

Effect of Amendment on Gtuircmt.ies Filed Under Present
Regulation 9.
It is not intended that the provision in paragraph (a) of
Food Inspection Decision No. 153, which states that —

AH guaranties now on file with the Secretary of Agriculture
shall be stricken from the files, and the serial numbers assigned

101

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to such guaranties shall be canceled, shall affect the validity of
such guaranties in respect to the particular articles of food or
drugs covered thereby which have been sold or delivered by the
guarantor to his vendee prior to the date when such guaranties
shall have been stricken from the records of the department.

FORM OF GUARANTY IN FUTURE.

The amended regulation contemplates that guaranties given
under the Food and Dnigs Act on and after May 1, 1916, shall
be incorporated in or attached to the bill of sale, invoice, biU of
lading, or other schedule, giving the names and quantities of the
articles. If the goods are properly described in the bill of sale
or such other document they may be referred to in the guaranty
as listed in the bill of sale or other document, without repetition
of the detailed description. Guaranties may be printed or
stamped on the bill of sale or other document referred to in para-
graph (e), and, in order to afford protection, must conform to
paragraph (d) of the regulation. The signature of the guar-
anty may also be printed or stamped on the bill of sale, or on
the invoice, or on the bill of lading, or other schedule, describ-
ing the goods sold, if transmitted by the guarantor direct to the
dealer.

The department has no authority to prescribe the exact
wording which must be used in making a guaranty, nor can it
determine whether any particular guaranty submitted to it is
legally sufficient to protect dealers from prosecution under the
Food and Drugs Act. In the opinion of the department, how-
ever, a guaranty, if worded substantially according to the fol-
lowing form, will comply with all the requirements of the act:

I (we), the undersigned, do hereby guarantee that the articles of
food (and drugs) listed herein (or specifying the same) are not adul-
terated or misbranded within the meaning of the Federal Food and
Drugs Act, June 30, 1906, as amended.

(Signature and address of guarantor.)

The signature of the party making the guaranty should be followed
by his address.

Regulation 9 as amended describes a form for and a method
of giving a guaranty, the legal sufficiency of which, under the
Food and Drugs Act, is believed to be unquestionable. In the

102

Mount Veenon, N.Y.

event that guarantors desire to give general guaranties to their
vendees, or desire to use any form of guaranty different from
that described in Regulation 9, as amended, it will be necessary
for them to consider and decide for themselves whether such form
is legally sufficient to protect a dealer from prosecution.

In a decision reported in Notice of Judgment No. 2471 the
court held invalid a general guaranty in the following form :

The undersigned, , of Chicago, State of Illinois, United

States of America, does hereby warrant and guarantee unto

that any and all articles of food and drugs, as defined by the act of
Congress approved June 30, 1906, entitled "An act for preventing the
manufacture, sale, or transportation of adulterated or misbranded or
poisonous or deleterious foods, drugs, medicines, and liquors, and for
regulating traffic therein, and for other purposes, which the undersigned
has sold since October 1, 1906, or shal] at any time hereafter prepare,

manufacture for, sell, or deliver to said , wiU comply with all

the provisions of said act of Congress, and are not and shall not be in
any manner adulterated or misbranded within the meaning of said act.

It is expressly understood that this shall be a continuing guaranty
untU notice of revocation be given in writing and notice of acceptance
of the guaranty is hereby waived.

Dated at Chicago this , 1906.

(Signed)

In a later case the court sustained a prosecution based on a
similar form.

OPINIONS REGARDING THE WEIGHT AND VOLUME
REGULATIONS (F. L D. NO. 154-).

QUANTITY or CONTENTS ON SHIPPING CASES.

"If two or more packages of food, each of which bears a
statement of the quantity of the contents on the outside thereof,
in conformity with the Food and Drugs Act as amended March
3, 1913, and the regulations thereunder, are placed in a box, bag,
barrel, crate, or similar container for convenience in shipping
only, it is not required that the quantity of the contents shall be
stated also on such box, bag, barrel, or other container. If,
however, the quantity of the contents be stated on any such box,
bag, barrel, or container, the statement should be plain and
correct."- — C. L. Alsbekg.

"cull" beans or beans which ABE MOLDY, MUSTY, ETC., TOMA-
TO SAUCE FEOM DECOMPOSED TOMATOES IN BAKED BEANS.

"The attention of the Board of Food and Drug Inspection
has been called to the practice of using 'cull' or other beans which

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are moldy, musty, or otherwise decomposed in various canned
food products, such as baked beans or pork and beans. Products
made from such material are manifestly contrary to section 7,
paragraph 6, in case of foods, of the food and drugs act.

"The use of tomato sauce or pulp which is prepared from de-
composed tomato or trimming stock, in the preparation of baked
beans or other food products with tomato sauce, is also deemed to
be in violation of the law." — C. L. Alsbeeg.

WEIGHTS or CliAM MEAT B.EQ.UIEED IN CANS.

"Food Inspection Decision No. 144 states that in canned food
products the can serves not only as a container but also as an
index of the quantity of food therein. It should be as full of
food as is practicable for packing and processing without injur-
ing the quality or appearance of the contents, and such products
as require the addition of brine, water, etc., for proper prepara-
tion should contain only sufficient liquid to fill the interstices and
cover the product.

"The board has received many inquiries from canners of
clams regarding the weights of clams which cans should contain
in order to comply with the requirements of the above decision.
The subject has, therefore, been investigated by the Bureau of
Chemistry. As a result of this investigation it is the opinion of
the board that cans which contain the weights of drained clam
meat shown below will satisfactorily fulfil the requirements of
Food Inspection Decision No. 144. These weights are 'cut-out'
weights; i.e., the weights of meat left in the can after all free
liquor has been drained off.

"Cut-out"

Diam. Height. Weights

T3^e of can. Inches Inches of clams

No. 1, Regular or oyster 2 11/16 4 5

No. 1, Maine style 3 4 7/16 8

No. 2, Short or picnic 3% 4 gi/j

No. 2, Regular 3% 4 9/16 10

"When cans of other sizes are used, they should contain pro-
portional weights of meat.

"It should be remembered that a loss of weight almost in-
variably occurs when clams are processed, and due allowance
should be made for this loss in weighing the clams into the can.
It is believed that the experience of the packers is such that

104

Mount Veenon, N.Y.

there will be no difficulty in making the proper allowance for
shrinkage in processing, thus avoiding shortage from this cause.
It may be said that the investigations made in the bureau indicate
that the loss in weight in processing varies from about 5 to 16
per cent, the average loss being about 10 per cent of the weight
of clams placed in the cans. The weights of drained clam meat
should not fall below those given above, or, if a variation occurs,
it should be as often above as below the weights specified." —
C. L. Alsberg.

ADDITION OF CORNSTARCH TO CANNED CORN.

"The com ripened very late, and, in spite of the fact that the
corn is of the finest quality and flavor, it lacks sufficient starch
to pack properly on account of the fact that the liquids will
separate from the solids in the canning, and, therefore, in order
to produce a satisfactory product it is necessary to add corn-
starch to the extent of 1 to 1% per cent.

"In the opinion of the board, on the facts as above stated,
and, if no inferiority of the corn is concealed, this addition would
be permitted, under Regulation 25, section 7 (a), which states
that 'When a substance of a recognized quality commonly used
in the preparation of a food or drug product is replaced by
another substance not injurious or deleterious to health, the name
of the substituting substance shall appear upon the label.' If a
product prepared as indicated, were plainly labeled 'Sweet Corn
with added Starch,' there would not appear to be any violation
of the Food and Drugs Act.

"It is, however, plain to the board that starch may be added
to sweet corn in a manner whereby inferiority is concealed, and
whereby water is added, which addition of starch would clearly
constitute a violation of the act. The canners are, however, fa-
miliar with the conditions under which they are working, and
the board is not ; the canners should, therefore, be able to decide
the proper course from the above statement of facts." — ^A. S.
Mitchell.

The bureau has received a number of inquiries regarding the
form of label which should be used on the product heretofore
designated as "soaked peas." This question was fully answered

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by the Board of Food and Drug Inspection in the letter quoted

below :

We have been endeavoring to secure as much information as possible,
both from our experts and from the canning trade, as to proper label-
ing of this product. From the information thus gathered it appears
that the proper designation for this product is "soaked dried peas" or
"soaked ripe peas" as the case may be. The Board of Food and Drug
Inspection is of the opinion that the terms "dried peas" and "ripe peas"
are not proper designations for these products, inasmuch as they are
the names of other definite substances. Our inquiry does not show
that there is any particular objection in the trade to the term "soaked
peas." It would appear that the term "soaked peas" is a shortened
expression of the legend "soaked dried peas" or "soaked ripe peas"
which has naturally grown up among the manufacturers and which
from long usage has come to represent to both the consumer and the
trade, a definite food product. The board is of the further opinion,
however, that no objections could be raised to the designation of these
products as "peas, prepared from dried peas," or "peas, prepared
from ripe peas," as the case may be, provided the modifying phrase
"prepared from dried (or ripe) peas" be plainly stated in immediate
connection with the word "peas," the whole phrase thus forming the
name of the product. We understand that the trade recognizes a dif-
ferende between dried peas and ripe peas, the dried peas being the
peas gathered in the succulent state and dried and the ripe peas being
those which have ripened on the vine.

R. E. DOOLITTLE,
Acting Chairman,
Board of Pood and Drug Inspection.

THE TEKM "STRINGLESS BEANS."

"Inquiry regarding the use of the expression 'stringless
beans' has been taken up with the Bureau of Plant Industry.

"We are informed that the term 'stringless' applies more
particularly to a condition of growth than to a variety of beans,
although there is a great diversity among varieties in respect to
stringiness. If the so-called stringless varieties are processed,
while they are in the proper state of development, the term
'stringless' could be applied very properly to the stock so han-
dled. There is bound to be, however, a greater or less percentage
of the product of any variety which will carry more or less
fibrous matter (strings). In other words, many of the better
sorts of beans, if picked and processed when young enough, will
give a brand of goods which could properly be designated
'stringless.' If the same varieties are allowed to come to a later
stage of development and approach more nearly to maturity,
they wiU become tough and fibrous.

"It is the opinion of the bureau that the term 'stringless'
may properly be used for a high-grade brand of canned beans,

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Mount Vernon, N.Y.

regardless of the name of the variety from which the stock was
derived, provided they are canned at the proper stage of de-
velopment, as indicated above."— C. L. Alsbekg.

"lemon cling" and "yellow cling" on canned peaches.

"Regarding the use of the terms 'Lemon Chng' and 'Yellow
Cling' on canned peaches, a declaration of the varietal name is
not required upon the label. Where such a name is given, how-
ever, it must be the true name of the variety.

"The Lemon Cling is a well-known variety of peach which
is somewhat widely grown in California and is highly esteemed
for canning. If the peaches in question, which are labeled 'Lem-
on Cling' are not of that variety, it would be obviously im-
proper to so label them. Should the words 'Yellow CUng' be
substituted on the label for 'Lemon Cling' the product would be
understood to belong to anyone of the yellow clingstone varie-
ties. We are informed that practically all of the peaches which
are commercially canned in California are yellow-fleshed clings."
— C. L. Alsbekg.

THE TERM

"Labeling of caviar made from whitefish to which a harm-
less vegetable dye had been added.

"This question has been taken up at some length with the
Commissioner of Fisheries. The bureau is informed that the
term 'caviar' can properly be applied to any kind of fish eggs
prepared after a special method. The eggs first prepared and
most extensively used were those of the sturgeon and to many
people the term 'caviar* is synonymous with 'sturgeon caviar.'
In view of this fact and of other considerations, it is believed
that the name of the particular fish from whose eggs caviar is
made should appear on the label. In the case in point an ap-
propriate label would be 'whitefish caviar.' This bureau will
make no objection to the use of the term 'caviar' on a product
prepared according to the usual method and made from the
roe of whitefish, provided the name of the fish is given in con-
junction with the word caviar.

"There is no objection to the use of a harmless coloring
matter in a product of this kind, provided a clear declaration

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of the presence of added color is made on the label. It should,
of course, be understood that the product should not be labeled
in such a way as to lead the purchaser to believe it to be an
imported product." — C. L. Alsbeeg.

LABELING OF BUTTER BEANS

"While undoubtedly the term butter beans is used in some
localities in describing a variety of lima beans, it would seem
that there is considerable evidence to show that in certain mar-
kets of the North the wax string bean is thus designated. It
would seem, therefore, that in order to avoid confusion the term
should be applied to lima beans only in those regions where
this is the common name for that product."- — C. L. Alsbeeg.

BUYERS' LABELS

For their best protection packers should exercise great care
in seeing that labels furnished by buyers fully comply with the
law. Such labels may be furnished in entire good faith and
with the guaranty on the part of the buyer to protect the pack-
er in their use. This is good as far as it goes, but, if the
goods should be labeled in transit, the packer under the law
could be held hable for putting on the labels. Under these
circumstances the buyer's guaranty of the buyer would not
serve to relieve the packer from prosecution.

COVE OYSTERS

"This Board has issued no ruling against the use of the
word 'Cove' on the labels of canned oysters and no such ruling
is contemplated. It is the understanding of the Board that this
is a trade term which has been established by long usage as a
designation for canned oysters." — C. L. Alsbeeg.

LABELING OVER-FILLED SWEET POTATOES

"If the appearance of swelling is actually due to the fact
that the cans have been overfilled, there can be no objection to
making some statement on the label which will notify the cus-
tomer of this fact. The Board is not prepared to recommend
any particular form of statement, but would not object to the

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Mount Vernon, N.Y.

expression, 'Can Over-filled.' This statement will have no weight
if the swelling be actually due to decomposition." — C. L. Als-

BEUG.

PLACE OF MANUFACTURE ON LABEL

Fully covered by Regulation 18, subdivision (b) of the
Rules and Regulations for the enforcement of the Food and
Drugs Act, which reads as follows:

(b) When a person, firm or corporation actually manufactures or
produces an article of food or drug in two or more places, the actual
place of manufacture or production of each particular package need
not be stated on the label except when in the opinion of the Secretary
of Agriculture the mention of any such place, to the exclusion of the
others, misleads the public.

USE OF COMBINATION VIGNETTE ON LABELS

There would appear to be no objection to the use of a
combination vignette on the label of a can containing one of the
fruits represented, provided the name of the fruit actually
canned is clearly stated upon the label.

USE OF LABELS OF PREDECESSOR

This matter was submitted to the Bureau of Chemistry and
reply received to the following eflFect: "Regulation 18 of the
Rules and Regulations promulgated by the three secretaries
under authority conferred upon them by the Food and Drugs
Act, June 30, 1906, requires that if the name of the manufac-
turer is given on the label, it must be that of the true manu-
facturer. If the name of the company appearing on the labels
is the true name of the manufacturer, there can be no objec-
tion to the use of the name of that company on the labels.

"If, however, the name of the company appearing on the
labels is not that of the true manufacturer, but is a predeces-
sor of the manufacturer, such fact should appear on the label,
if the old labels are to be used."

The meaning of the above is that where the name of the
company is changed the labels should be imprinted to show
the fact.

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REGARDING WEIGHT AND VOLUME REGULATIONS
(F. L D. NO. 164)

MISLEADING TUADE TEEMS INDICATING SIZES OF CONTAINEES

Reply to a request for the criticism of a carton which con-
tained 4 dozen cans of deviled ham and bore the following
statements : In large type, "4 doz. ^ cans" ; in smaller type,
"Contents of each can 3 oz."

"While the requirements for branding as given in the regu-
lations for the enforcement of the amendment of March 3,
1913, to the Food and Drugs Act (Food Inspection Decision
No. 154) apply particularly to the small cans or units in the
package, and the branding of the quantity of the contents up-
on packing cases containing a number of units branded in con-
formance with the law and the regulations is not obligatory
(see Service and Regulatory Announcements No. 5, Letter 34),
nevertheless if the packing cases are branded the statements
must be in accordance with the requirements of the act.

"The statement reading '4 doz. % cans' upon a package of
cans containing 3 ounces is considered false and misleading and
not in conformance with the requirements of the act, notwith-
standing the further statement, made in smaller type, 'Con-
tents of each can 3 oz.' " — C. L. Alsbeeg.

NET WEIGHT OP COMB HONEY.

The net weight of comb honey is considered to be the weight
of the honey and comb, exclusive of the wooden section. It is
believed that the tare weight of these sections is easily ascer-
tained and that the filled sections can be readily sorted into
approximately similar weights which may be marked in ac-
cordance with paragraph (h) of Food Inspection Decision No.
154.

The individual units must be marked, and the shipping case
may be if desired. The marking should be done previous to
their introduction into interstate commerce.

While the regulations do not prescribe the manner of mark-
ing, as to whether a rubber stamp may be used, the law re-
quires that the statement shall be plain and conspicuous. Stamp-
ing by means of anilin ink is frequentlj' illegible owing to fail-

110

Mount Vernon, N.Y.

ure to print or to the running of the ink. If such a stamp is
used, care should be taken to make the statement plain and
conspicuous, as required by the act.

OILS OF THE NATURE OF COTTONSEED OIL.

"Regarding the statement of the quantity of the contents
upon cottonseed oil, the opinion of this department is that oils
of the nature of cottonseed oil are not viscous substances under
ordinary conditions within the meaning of the regulations. Cot-
tonseed oil should, therefore, be considered as a liquid and
marked in terms of volume, gallons, half gallons, quarts, pints
and fractions thereof, or, if the quantity is less than 1 pint, in
terms of fluid ounces." — C. L. Alsberg.

CONTENTS must BE MARKED IN TEEMS OF THE LARGEST UNIT.

"Labels reading 'C.M.A. Brand, Weight of Contents, 16 oz.,'
is not in conformance with the requirements of the regulations
as laid down in Food Inspection Decision No. 154<. Note the
requirements under paragraph (d) that the quantity of the
contents shall be marked in terms of the largest unit contained
in the package." — A. S. Mitchell.

EXTENSION OF TIME FOR THE USE OF LARGEST UNIT LABELS.

"Regarding the use of the expression 'Contents 26 Fluid
Ounces,' for the marking of the quantity of the contents upon
liquids, the form of statement submitted does not comply with
the requirements that the statement be made in terms of the
largest unit contained in the package, which is in this case 1 pint.

"The following decision has been reached by the depart-
ment concerning labels where there was evident intent to com-
ply with the requirements of the law:

"In order to prevent unnecessary destruction of labels and
cartons which were printed before the issuance of Food In-
spection Decision No. 154, the department has decided that,
prior to June 1, 1915, it wiU not recommend proceedings solely
upon the charge that the statement of the quantity of the con-
tents on a package, if otherwise satisfactory, is not in the terms
of the largest unit in the package, provided that upon inves-

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The Max Ams Machine Co.

tigation it is found that the labels or cartons bearing such state-
ments were printed prior to May 11, 1914, and plainly indicate
an honest attempt to comply with the provisions of the law." —
C. L. Alsberg.

LABELS BEABING ALTERNATIVE STATEMENTS.

"The use of one label at the same time for large and small
bottles of liquids, the label bearing a statement reading: 'Con-
tents — ^Large bottles 28 oz., Small bottles 14< oz.'

"A statement of this character is not in compliance with
the regulations and is not satisfactory. Each size of bottle
should be labeled with a plain statement of the quantity of its
contents in terms of the largest unit. The statement upon large
bottles should read '1%. pints' or '1 pt. 12 fl. oz.' and upon the
small size '14 fluid ounces.' " — A. S. Mitchell.

CONTENTS BLOWN IN BOTTLES MUST BE PLAIN AND CONSPICUOUS.

"The Food and Drugs Act as amended by the act of March
3, 1913, provides that the quantity of the contents in the case
of food in package form must be plainly and conspicuously
marked on the outside of the package. Subdivision (c) of Reg-
ulation 29 as amended (Food Inspection Decision No. 154)
provides that 'the statement of the quantity of the contents
shall be plain and conspicuous, shall not be a part of or ob-
scured by any legend or design, and shall be so placed and in
such characters as to be readily seen and clearly legible when
the size of the package and the circumstances under which it is
ordinarily examined, by purchasers or consumers are taken into
consideration.'

"It would appear that a statement blown in the bottle
would be satisfactory if plain and conspicuous and in confor-
mity in other respects with the regulations. Such a statement
should, of course, apply to the quantity of the contents ajid
not to the capacity of the bottle.

"I am of the opinion that the statement upon the crown cork
would not be conspicuous within the meaning of the act and
would not comply with the terms of the regulation quoted
above." — C. L. Alsberg.

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Mount Vernon, N.Y.

CONTENTS MADE BY MEANS OF PEEEORATIONS NOT PLAIN AND

CONSPICUOUS.

"Food Inspection Decision No. 154, containing the regula-
tions under the amendment to the Food and Drugs Act re-
quiring a statement of the quantity of the contents upon food
products in package form.

"Inasmuch as the statement is required to be plain and con-
spicuous, statements made by means of perforations in the label
or wrapper are deemed hot in compliance with this require-
ment." — C. L. Alsbeeg.

TOMATOES WITH PUREE.

"It is the understanding of the Bureau that the term 'puree'
implies a certain degree of concentration. A product consist-
ing mainly of tomato pulp which has been put through a cy-
clone, or a cyclone and finishing machine, would hardly be en-
titled to the name 'puree.'

"There appears to be no objection to the sale of tomatoes
with puree made from trimmings under the label 'Tomatoes
with Puree,' provided the statement that the product is made
from trimmings is printed in a conspicuous manner.

"One label has come to the attention of the Bureau which
bears the legend 'Puree from Trimmings with Tomatoes' on
one face, while the other face bears a picture of a whole tomato,
above which is printed the name of the brand and below the
name of the canning company. Such a label is not regarded as
proper, but no objection will be made to it if the legend 'Puree
from Trimmings with Tomatoes' is also printed across the face
bearing the picture of the tomato." — C. L. Alsbeeg.

MEANING OF THE TEEM "OEANGEADE."

"Concerning the labeling of an orange beverage, it is noted
that the product is made from orange peel, orange juice, citric
acid, sugar, water, and color, and that the word 'orangeade' ap-
plied to this product.

"It is the opinion of the Bureau that the word 'orangeade'
should be applied only to a product consisting of orange juice,
sugar, and water, flavored with more or less orange peel. The

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above product, which contains citric acid as a substitute for
orange juice, would not, in the opinion of the Bureau, be prop-
erly described as orangeade. It should be plainly labeled to
show that it is an imitation or compound. If the product is
termed a compound, the ingredients used, including an artificial
color, should be plainly stated on the label in connection with
the term compound." — C. L. Alsberg.

MEANING OF THE TERM "OKANGEADE POWDEB,."

"It would not be proper to apply the term 'orangeade pow-
der' to a product made by mixing citric acid, oil of orange, and
artificial color. Such a product might be sold under a label
which clearly indicates it to be a compound or imitation, as
provided for in section 8, paragraph 4, under foods, of the
Food and Drugs Act. If labeled as a compound, the ingredi-
ents should be stated, including the presence of artificial color."
— C. L. Alsbeeg.

CALCULATION OF GLUTEN OB, PROTEIN IN GLUTEN FLOUR, ETC.

"It is stiU the practice of many manufacturers and dealers
in cereal products to calculate the percentage of protein or
gluten in wheat flour and gluten flour by multiplying the per-
centage of total nitrogen in the product by the factor 6.25.

"At the time of the adoption of certain food standards by
this department (see Circular No. 19, Office of the Secretary of
Agriculture) this factor was generally used, but subsequent in-
vestigations have shown it to be incorrect, and in 1911 the As-
sociation of Official Agricultural Chemists adopted the factor
5.70. Regulation 4 for the enforcement of the Food and Drugs
Act prescribes the methods of analysis adopted by that associ-
ation for the examination of food products in connection with
the enforcement of that act.

"It is, therefore, the opinion of this Bureau that all state-
ments of protein or gluten content on labels of wheat flour, glu-
ten flour, or other wheat products should be calculated by mul-
tiplying the percentage of nitrogen, as determined by the
Kjeldahl or Gunning method, by the factor 5.70, and after June
30, 1915, this bureau will regard as misbranded such products
in which an excessive amount of gluten or protein is declared on

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Mount Veenon, N.Y.

the label owing to the use of the incorrect factor 6.25." — C. L.

Alsbekg.

THE TEEM "hOMINY FEED."

"We are of the opinion that hominy feed is a mixture of
the bran coating, the germ, and part of the starchy portion of
the corn kernel obtained in the manufacture of hominy grits
for human consumption. We are further of the opinion that
hominy feed is adulterated if it contains any ori all of the ma-
terials which are cleaned from the com before it is subjected to
the actual milling process which finally results in hominy grits.
In other words, it does not make any difference whether part of
the cleanings from com are obtained in the elevator and part
in the miU; none of these cleanings from the com is, in our
opinion, a proper constituent of hominy feed.

"The case is analogous to mixtures of wheat bran and
screenings. Some of the screenings may be obtained from the
wheat in the elevator and some in the mill, yet they are never-
theless screenings. Wheat bran is the coarse, outer coating of
the wheat berry obtained in the usual commercial milling process
from wheat that has been cleaned and scoured, and is adulterated
if it contains any of the cleanings or screenings obtained from
the wheat before it goes to the break rolls." — C. L. Alsberg.

"The letter quoted below is a reply to the following in-
quiry: We put in packages of food flavors holding 5 and 15
drachms and wish to know whether they can be labeled 'Con-
tents five drachms' and 'Contents fifteen drachms,' respectively.

"The subject of this inquiry is covered by paragraph (d) of
the regulations under the weight and volume amendment to the
Food and Dmgs Act (F. I. D. No. 154.).

"There appears no objection to the statement of 5 drachms,
provided fluid drams are intended. Expressions of weight,
however, should be in avoirdupois pounds, ounces, and frac-
tions thereof, inasmuch as drams are units of troy weight. A
statement reading '15 drams' is not in strict conformance with
paragraph (d), inasmuch as 8 drams constitute 1 fluid ounce.

"Also note the exemptions for small packages given in para-
graphs (j) and (k)." — A. S. Mitchell.

lis

The Max Ams Machine Co.

PACKAGES CONTAINING MOIIE THAN 1 PINT OF LIQUID.

"Inquiry whether a statement in fluid ounces is satisfactory
where the contents of the package consists of more than 1 pint,
the intention of the regulation was to require the statement in
terms of the largest unit contained in the package, as '1 pint and
8 fluid ounces' or '1%.' " — ^A. S. Mitchell.

LABELING OF CANNED SOAKED PEAS.

"In the opinion of the Bureau the use of a vignette show-
ing peas in the pod would not be considered proper on a label
for canned soaked peas, for the reason that it might lead the
purchaser to believe the product to be canned fresh peas. There
would be no objection, however, to the use of a pictorial design
which would not mislead purchasers as to the nature or quality
of the product, such, for example, as a vignette showing a dish
containing shelled peas." — C. L. Alsberg.

ADDITION OF TUMERIC TO PREPARED MUSTARD.

"The addition of tumeric to prepared mustard is not pro-
hibited, provided the coloring added by means of tumeric does
not conceal damage or inferiority. Such inferiority might arise
from deficiency in mustard or the substitution of charlock, starch,
or other cheap filler for mustard. The presence of tumeric
should in all cases be declared upon the label."- — C. L. Alsberg.

LABELING OF ARTIFICIALLY TREATED WATERS.

"If salts are added to a natural water the quantity of salts
need not be stated, but the facts regarding such treatment must
appear on the label in such a manner and in type of such size as
to make it clear and not misleading. Such words as 'fortified,'
'concentrated,' 'added salts,' etc., do not convey the proper in-
formation to the purchaser and are considered misleading and
objectionable. It would be entirely satisfactory, however, to
say: 'Contains added sodium chlorid,' 'Contains added sodium
bicarbonate,' 'Artificially treated with sodium chlorid and sodium
bicarbonate,' 'Fortified with magnesium sulphate,' or to use any
truthful legend of a similar import wliich conveys the proper
information to the consumer." — C. L. Alsberg.

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Mount Vernon, N.Y.

QUANTITY DISTINCT FKOM QUESTIONS OF BRANDING CHAHACTEE

OF CONTENTS.

"Regarding the interpretation of section (b) of Food In-
spection Decision No. 154, this regulation was intended to ex-
clude from the statement of the net weight of food products in
package form all linings of packages, premiums which might
be enclosed in the package of food, printed circulars and simi-
lar objects sometimes enclosed. It was not intended to exclude
brine, syrup, oil, or the usual condiments which are a necessary
part of canned foods ; the statement of the quantity of the con-
tents may include such substances.

"The regulations, Food Inspection Decision No. 154, ap-
ply only to the marking of the quantity of the contents, and
are not intended to treat of questions of misbranding as to the
nature of the contents, to questions of adulteration by mixing
and packing water with the product, or of substitutions of
cheaper and inferior substances for the product. Violations of
this character are covered by different paragraphs of the act
and are the subject of Food Inspection Decision No. 1441." —

A. S. MiTCHELI..
THE EXPRESSION "nO. %," REFERRING TO THE SIZE OF CANS.

"The statement 'No. %' on a shipping box which contains
two dozen cans, each of which bears a true declaration of the
quantity of the contents, is in comformity with the Food and
Drugs Act as amended March 3, 1913, and the regulations
thereunder. You are informed that the use of the statement
'No. %' will be permitted in the marking of outside shipping
containers. This will not permit the use of the term '% cans,'
which is considered misleading as indicated in a previous letter."

C. L. AliSBERG.

"The terms 'sugar com' and 'sugar peas,' as applied to
varieties which are distinctly sweet, is not regarded as objec-
tionable. The terms 'sweet com' and 'sugar com' are used in-
terchangeably, and the term 'sugar peas' is used also for some
of the higher grades of wrinkled peas which are used in canning.
The term 'sweet peas' would not be regarded as a synonym for

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The Max Ams Machine Co.

'sugar peas,' since the former term is confined exclusively in
horticultural literature to the types of peas grown for their
flowers. Sugar is customarily used in connection with the can-
ning of both com and peas for the purpose of sweetening the
liquor, and it should be understood that the use of sugar in
canning com or peas does not justify the use of the terms
'sweet corn' and 'sugar peas' for such products. As stated
above, the use of these terms is only proper when the varieties
are distinctly sweet. In this connection, the provisions of Food
Inspection Decision No. 66 should be borne in mind.

"It is the opinion of the Bureau that the term 'Champion' is
objectionable in connection with the labeling of peas, since the
use of this word 'Champion' is often used as a contraction of
the name 'Champion of England.' This is a recognized horti-
cultural name for a standard variety of peas. The use of the
word 'Champion' would only be regarded as proper in connec-
tion with peas belonging to the 'Champion of England' variety."
— C. L. Alsberg.

MAB.MALADES.

"Relative to standards for marmalade published in Circular
No. 19, the Bureau is now making a study of this question, and
pending further information no action will be brought against
marmalade made from clean, sound, properly matured and pre-
pared fresh fruit and sugar (sucrose), even though the pro-
portions of fruit and sugar vary within reasonable limits from
those laid down in Circular No. 19, namely, 45 pounds of fruit
to 55 pounds of sugar. As the bureau has not yet completed
its investigations on this subject, no more definite statement
regarding the permitted variation can be made at this time.
The product must, of course, conform in name to the fruit used.

"If new standards are drawn, a reasonable time wiU be al-
lowed manufacturers in which to dispose of goods wliich they
have on hand before action is taken against products not con-
forming to the new standards." — C. L. Alsbekg.

"jelly" not products made from gelatin.

"In the opinion of the Bureau, the term 'jelly' without modi-
fication is applicable only to a product prepared according to

118

Mount Vernon, N.Y.

definition 12 (Circular No. 19), under Fruit and Fruit Prod-
ucts, the gelatinous consistency of which is derived entirely from
the fruit. A product which is thickened by means of gelatin
could not properly be labeled as fruit jelly, but should be desig-
nated in such a way as to clearly indicate the nature of the
product."

AliCOHOL IN rnUIT JUICES.

"An investigation by the Department of Agriculture shows
that fruit juices such as peach and cherry juices, to which
alcohol has been added, are imported or shipped in interstate
commerce under the designations 'peach juice,' 'cherry juice,'
etc.

"It is the opinion of this Department that such names as
'peach juice,' 'cherry juice,' etc., should be applied only to the
unfermented juices of the corresponding fruits, containing no
added sugar, alcohol, or other substances.

"Fruit juices to which alcohol has been added should be
plainly labeled to show this, and cannot properly be designated
'peach juice,' 'cherry juice,' etc.

"After September 1, 1914!, goods labeled contrary to the
above ruling were denied entry, and, if found in interstate comr
merce, appropriate action will be taken." — C. L. Alsbekg.

ARSENIC AND LEAD IN FOOD AND FOOD PRODUCTS.

"For some time the Bureau of Chemistry has been investi-
gating the presence of arsenic and lead in certain food products
and has found that these metals are usually introduced into
such products through the use of impure raw materials or from
the apparatus or utensils employed in the processes of manu-
facture.

"The poisonous properties of arsenic and lead are well
known, and this Bureau holds that food containing arsenic or
lead, added in any manner, is adulterated, in that it contains
an added poisonous or deleterious ingredient which may render
the product injurious to health. Manufacturers of all food
products or ingredients of foods are, therefore, warned to be
on the lookout for the presence of arsenic or lead in such prod-
ucts and to take such precautions as are necessary to avoid its

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presence in the finished product or to secure its elimination
therefrom."- — C. L. Alsbekg.

FOOD INSPECTION DECISION No. 166

WINE.

"As a result of investigations carried on by this Department
and of the evidence submitted at a public hearing given on
November 5, 1913, the Department of Agriculture has con-
cluded that gross deceptions have been practiced under Food
Inspection Decision No. 120. The Department has also con-
cluded that the definition of wine in Food Inspection Decision
No. 109 should be modified so as to permit correction of the
natural defects in grape musts and wines due to climatic or
seasonal conditions.

"Food Inspection Decisions Nos. 109 and 120 are, there-
fore, hereby abrogated and, as a guide for the officials of this
Department in enforcing the Food and Drugs Act, wine is de-
fined to be the product of the normal alcoholic fermentation of
the juice of fresh, sound, ripe grapes, with the usual cellar
treatment.

"To correct the natural defects above mentioned the fol-
lowing additions to musts or wines are permitted:

"In the case of excessive acidity, neutralizing agents which
do not render wine injurious to health, such as neutral potassium
tartarate or calcium carbonate;

"In the case of deficient acidity, tartaric acid;

"In the case of deficiency in saccharine matter, condensed
grape must, or a pure dry sugar.

"The foregoing definition does not apply to sweet wines
made in accordance with the Sweet Wine Fortification Act of
June 7, 1906 (34 Stat., 215).

"A product made from pomace, by the addition of water,
with or without sugar or any other material whatsoever, is not
entitled to be called wine. It is not permissible to designate
such a product as 'Pomace wine,' nor otherwise than as 'imita-
tion wine.' "

D. F. Houston, Secretary of Agriculture.

Washington, D.C., June 12, 1914.

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Mount Veenon, N.Y.

WINES MANUFACTURED PRIOa TO JUNE 12, 1914<.

Proceedings under the Food and Drugs Act, with respect
to fermented beverages not prepared in conformity with this
decision, but which, it is claimed, have been manufactured in
good faith in compliance with either Food Inspection Decision
No. 109 or Food Inspection Decision No. 120, will not be rec-
ommended by the Department of Agriculture, prior to June 12,
1916, if it shall appear, upon investigation, that the articles
with respect to which the claim is made were actually manu-
factured prior to June 12, 1914i, and are labeled in conformity
with either Food Inspection Decision No. 109 or Food Inspec-
tion Decision No. 120, as the case may be.

WEIGHT NOT EEaUIRED ON WBAPPED HAMS AND BACONS.

The question has been raised whether the act of March 3,
1913 (37 Stat., 732), known as the Net Weight Amendment
to the Food and Drugs Act, requires that the weight of the
meat be marked upon the paper, cloth, or gelatin covering with
which single hams and single sides or strips of bacon are wrapped
or coated.

In the opinion of the Department single hams and single
sides or strips of bacon when so covered with paper, cloth, or
gelatin are not "in package form" within the meaning of the
Net Weight Amendment, and consequently it is not required
that the quantity of the meat be stated on such coverings.

POOD PRODUCTS SHIPPED IN INTERSTATE COMMERCE AFTER
SEPTEMBER 3, 1914.

First. — That the penalties of the act of fine, imprisonment,
or confiscation cannot be enforced for violation of the net-
weight amendment in respect to domestic food products pre-
pared, or foreign food products imported, prior to September
3, 1914.

Second. — That if, after September 3, 1914, packages of
food products not marked as required by this amendment be
shipped in interstate or foreign commerce, or otherwise brought
within the jurisdiction of the Food and Drugs Act, the burden
will be upon the person guilty of the violation to show that

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the article, if domestic, was prepared, or, if foreign, was im-
ported, prior to September 3, 1914.

Third. — Persons guilty of violations who cannot make proof
that the preparation in the case of domestic, or importation in
the case of foreign, food products was prior to September 3,
1914, will be subject to the penalties of the Food and Drugs
Act.

SPECIFICATIONS FOR CANNED FOOD CASES.

Approved at Baltimore, Md., February 4, 1914, in joint
conference by the following committees in attendance: Canners'
Conference Committee, National Wholesale Grocers' Confer-
ence Committee, representatives of the Pennsylvania Railroad
Co., acting for the railroads; committee from National Box
Makers' Association.

The report of the conference with specifications was sub-
mitted to the convention on the same date and unanimously
passed by the convention of canners.

Boxes must be made from sound grade of lumber, dry and
well seasoned, with no loose knots in any part.

Thickness of lumber in any part of the finished box must
not be less than required by these specifications :

BOXES HOLDING 2 DOZEN NO. 1, 4 DOZEN NO. 1, 2 DOZEN NO. 2,
AND BOXES OP LESS CAPACITY.

Ends. — % in. Dis, 1 or 2 pieces, when made of 2 pieces to
be fastened with two corrugated metal fasteners, at least l}i
in. long by % in. wide; or tongued, grooved and securely
glued; or, cleated with two cleats on each end, % in. wide by
% in. thick. Each cleat nailed with five nails sufficiently long
to go through both thicknesses and clinch.

Sides. — % in. thick Dis, not more than 2 pieces to be nailed
to the end with at least 5 5-d cement coated or barbed fuU
length nails at each nailing end.

T. & B. — % in. Dis, or bottoms only may be smoothly sawn,
not more than 3 pieces to be nailed to the end with 5 5-d cement
coated or barbed full length nails at each nailing edge.

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Mount Veenon, N.Y.

24 NO. 2, NO. 3, 4% IN., 5 in., and 5I/2 in.

Ends. — % in. thick Dis, 1 or 2 pieces. When made of 2
pieces to be fastened with two corrugated metal fasteners, at
least lys in- long by % in. wide; or tongued, grooved and
securely glued; or, cleated with two cleats on each end, 1 in.
wide by % in. thick. Each cleat nailed with five nails suffi-
ciently long to go through both thicknesses and clinch.

Sides. — % in. thick Dis or bottoms only may be smoothly
sawn, not more than 3 pieces to be nailed to end with 5 5-d
cement coated or barbed full length nails at each nailing place.

T. & B. — % in. Dis, or bottoms only may be smoothly
sawn, not more than 3 pieces to be nailed to the end with 5 5-d
cement coated or barbed full-length nails at each nailing edge.

CASES HOLDING 6 NO. 10 CANS.

Specifications for this case shall be the same as 24 No. 2%,
except that sides are to be nailed to end with 4 5-d cement
coated or barbed full length nails at each nailing edge.

12 NO. 10 CANS, WHEN PACKED TWO HIGH OU DOUBLE DECKEE.

Ends. — 13/16 in. thick Dis, not over 3 pieces, each piece
fastened together with two corrugated fasteners 1^ in. long
by % in. wide; or, 13/16 in. thick Dis not over 3 pieces, when
cleated with two wooden cleats on each end ; cleats not less than
% in. thick by 1% in. wide. Each cleat nailed with not less
than 6 nails sufficiently long enough to go through thicknesses
and clinch.

Sides. — % in. thick Dis, not over 3 pieces, to be nailed to
end with not less than 6 6-d cement coated or barbed full length
nails at each nailing edge.

T. & B. — % in. Dis, or bottoms only may be smoothly sawn,
not more than 3 pieces, nailed to end with at least 6 6-d cement
coated or barbed full length nails at each nailing edge.

Resolved, That the specifications of a standard case ap-
proved by the National Canners' Convention, become effective
July 1, 1914, except in such cases where shocks or cases were
purchased prior to this date, and on and after July 1, 1915. No
goods will be accepted in cases that do not comply with these
specifications.

133

The Max Ams Machine Co,

Further Resolved, That these resolutions be sent to W. T.
Carter, who will refer them to the Official Classifications Com-
mittees, for the purpose of making them effective.

CANNED GOODS FOOD GUARANTY

Approved by Joint Conference Committees of the National
Wholesale Grocers' Association of the United States, and the
National C^nners' Association.

I (we), the undersigned, DO HEREBY WARRANT and
GUARANTEE that the articles of foods and drugs which the
undersigned has sold, or shaU. at any time hereafter prepare or

manufacture for, or sell or deliver to do and

will comply with the United States Food and Drugs Act, June
30, 1906, and all amendments thereto, and are not and shall
not be adulterated or misbranded within the meaning of the
said act and amendments, and that they conform also to the
food laws of the states to which I (we) ship them.

However, if the guarantor shall use labels furnished by the
buyer under specific labeling instructions, said guarantor shall
not be responsible to the buyer for misbranding, but guarantees
only that the contents comply with said food laws.

This shall be a continuing guaranty until notice of revoca-
tion be given in writing. Notice of acceptance of this guaranty
is hereby waived.
Dated at this

day of 191

REMSEN BOARD SANCTIONS MODERATE USE OF
ALUM IN FOODS

The United States Department of Agriculture has issued a
bulletin announcement of the final decision by the Remsen
Referee Board on the general subject of alum in foods.

The decision of the Remsen Board followed the submission
of questions to that Board with reference to the use of aluminum
compounds, and whether they contained added poisonous or
deleterious ingredients, and whether they are injurious to the
strength of food. These questions were submitted to the Board
following experiments conducted under the direction of the De-
partment, and individual expressions are given by individual in-

124

Mount Vernon, N.Y.

vestigators of the Remsen Board. The conclusions by the Board
are summed up as follows:

In their report the Board first define their understanding
of the terms "small quantity" and "large quantity," as applied
to alum baking powders, as foUows :

"By the term 'small quantity' we understand such an amount
as may be ingested in the normal use of biscuits, pastry or other
articles leavened with baking powder, as these foods are prac-
tically used in the ordinary American family. This amount
wiU not average more than 25 to 75 milligrams (0.39 to 1.16
grains) of aluminum daily for the days of consumption of such
articles.

"By the term 'large quantity' we understand such an amount
of aluminum as would be ingested only under very unusual con-
ditions, as, for example, where the flour consumption is mainly
in the form of biscuits or other articles leavened with aluminum
baking powders. This amount may reach 150 to 200 milligrams
(2.31 to 3.09 grains) of aluminum per day. A person subsist-
ing mainly on baking powder biscuits, as may happen in camp
life, might ingest an amount in excess of 200 milligrams per
day. With this possibility in mind, we have also studied the
effects of amounts up to and exceeding 1,000 milligrams (15.4!
grains) of aluminum per day."

With this understanding of the terms the Board give the
following answers to the questions submitted to them :

"Aluminum compounds when used in the form of baking
powders in foods have not been found to affect injuriously the
nutritive value of such foods.

"Aluminum compounds when added to foods in the form
of baking powders, in small quantities, have not been found to
contribute any poisonous or other deleterious effect which may
render the said food injurious to health. The same holds true
for the amount of aluminum wliich may be included in the ordi-
nary consumption of aluminum baking powders furnishing up
to 150 milligrams (2.31 grains) of aluminum daily.

"Aluminum compounds when added to foods, in the form
of baking powders, in large quantities, up to 200 milligrams
(3.09 grains) or more per day, may provoke mild catharsis.

"Very large quantities of aliuninum taken with foods in the
form of baking powders usually provoke catharsis. This action

125

The Max Ams Machine Co.

of aluminum baking powders is due to the sodium sulphate
which results from the reaction.

"The aluminum itself has not been found to exert any dele-
terious action injurious to health, beyond the production of
occasional colic when very large amounts have been ingested.

"When aluminum compounds are mixed or packed with a
food, the quality or strength of said food has not been found to
be thereby reduced, lowered or injuriously affected."

In short, the Board concluded that alum baking powders are
no more harmful than any other baking powders, but that it is
wise to be moderate in the use of foods that are leavened with
baking powder.

CIRCULAR No. 68 OF THE BUREAU OF CHEMISTRY.

While it is believed to be possible for manufacturers of
tomato products to keep within the limits given — 25 miUion
bacteria per cubic centimeter, 25 yeasts and spores per one-
sixtieth cubic millimeter and molds in less than 25 per cent of
the fields — and that these are the desirable maximum limits,
they are in no case to be regarded as the final standard by which
products of this nature are to be judged. Such products should
be judged by no single factor but by all the factors involved,
including the degree of concentration.

PACKAGES OF FISH IN BRINE.

It is the opinion of the Department that packages contain-
ing fish in brine should bear a plain and conspicuous statement
showing the net weight of the fish exclusive of the brine.

PACKAGES OP OLIVES IN BRINE.

In the opinion of the Department packages of olives in
brine should be marked with a statement of the net weight of
the olives exclusive of the brine. This should be stated in terms
of the largest unit contained in the package.

TOMATOES PACKED IN BRINE.

It is the opinion of the Bureau that canned tomatoes, when
labeled as such, must comply strictly with the requirements of

136

Mount Veenon, N.Y.

Food Inspection Decision No. 144, and that the addition of
water, brine, or juice in excess of that naturally present in the
tomatoes canned would constitute an adulteration.

There would appear to be no objection, however, to packing
whole tomatoes in brine if sold under a label which clearly dis-
tinguished them from canned tomatoes. In declaring the quan-
tity of the contents of the food in such a package the statement
should be based upon the weight of the tomatoes, exclusive of
the brine.

BROOKS LAW IN NEW YORK STATE IN EFFECT.

The Brooks Law requiring the exact weight or measure to
be plainly marked on all articles sold in the state of New York,
became eifective February eighth. Weight, measure, or nu-
merical count of contents must be indicated on the outside of
all goods. The Bureau of Weights and Measures has taken
steps to enforce penalties for violations of the law, which pro-
vides a fine of from $25 to $100 for a first or second offense
and from $100 to $500 for a third offense.

Canned foods must be marked by the weight of the total
contents in terms of pounds or ounces, or by the weight of the
fruit or vegetable and the weight of the immersing fluid sepa-
rately, or by the total contents in terms of gallons, quarts, pints,
half pints, gills or fluid ounces.

NEW YORK LAW REGARDING FRUIT PACKAGES.

The law that all boxes, half boxes, crates, baskets, etc.,
holding fruit shall have stamped on them the approximate
net weights or number of fruits as follows:

Grapes, crates net weight 24-lbs.

" baskets net weight 6-lbs.

Plums, crates net weight 20-lbs.

" baskets net weight S-lbs.

Pears, boxes net weight 46-lbs.

" half boxes net weight 23-lbs.

Peaches — Number of fruit per box or approximate net weight.
Apples — Number of fruit per box or approximate net weight.

This virtually means that there must be stamped somewhere
on each of these packages these net weights, or the number of
peaches or number of apples in each box, otherwise there may

137

The Max Ams Machine Co.

be trouble as the Commissioner of Weights says that he intends
to enforce this law. As other cities are also taking this matter
up, it is urged that fruit be marked or stamped correctly.

STOPPING GOODS IN TRANSIT.

The rights of the packer of canned foods to withhold ship-
ment or toi stop the goods in transit, where the packer has rea-
son to believe that the buyer is in a weak financial condition and
will not be able to make payment for the goods on arrival, are
summed up as follows:

"In the absence of insolvency on the part of the buyer, the
packer has no legal right to withhold the shipment ; that is, if
he does withhold shipment in the absence of insolvency of the
buyer, he does so at his own risk. He would be fully protected
in this if insolvency on the part of the buyer should happen
pending the arrival of the goods at their destination. By 'in-
solvency' it is not to be understood that the parties had actually
taken the benefit of or had been forced into insolvency or bank-
ruptcy, but a general inability to pay one just and admitted
debt would probably be sufficient evidence.

"This is the situation as far as the law is concerned. The
packer will therefore have to decide for himself whether he
feels justified in taking the risk of withholding shipment or
taking some steps whereby he may be protected in making the
shipment."

It will thus be seen that the determination of a matter of
this kind is left largely to the discretion of the seller, unless, of
course, the buyer should become insolvent between the date of
the sale and the date of delivery, in ivhich case the packer
would be fully justified in withholding shipment or in stopping
the goods in transit.

OFFICIAL WEIGHTS FOR CANNED FOODS.

The following is a list of the official arbitrary weights of
contents to be used on labels to comply with the various State
and National Pure Food Laws, as agreed upon by the Coopera-
tive Committee of the National Wholesale Grocers' Association
and the National Canners' Association.

138

Mount Vernon, N.Y.

These weights allow for reasonable tolerances; in other
words, cans reasonably well filled will weigh more than the
weight expressed below. The following legend is recommended:
"Contents" to be expressed .... Pounds Ounces.

No. Lbs. Ozs.

No.

Apples 3%

4i%-inch 3

5-inch 3

Si/g-inch 3

Apple Butter 1

4%-lnch 3

5-lnch 3

Apple Sauce 2%

Asparagus, Round

Salmon 1

Square 1

Flat 2

Square 3

Beans (Wax and
Refugee) 1

4%-inch 3

5-inch 3

Beans (Red Kidney) 1

478-inch 3

Beans (Lima) .... 1
1%

Beans (Baked) ... 1

4%-inch 3

Beets 3

Blackberries, H. S.. 3

Water 2

H. S 31/

Blueberries, H. S.. . 2

15
3
3

Water

.10

Cabbage 3

California Fruits,
Extra (Tall).. 1
Extra Standards

(TaU) 1

Seconds (Tall).. 1
Extra (Flat).... 1
Seconds (Flat).. 1

Extra li/a

Seconds 1%

Extra 31/2

Extra Standards. 31/3

Standards 2%

Seconds 2%

Water 21/2

Pie 2%

Extra 5-inch 3

Extra Standards. 8
Water 8

California Fruits,

Pie 8

Extra 10

Water 10

Cherries, H. S 2

Water 2

H. S 21/2

Clams 1

Lbs. Ozs.

1 3

6 12

Corn

Gooseberries, H. S. 1

Water 1

H. S 3

Water 2

H. S 3%

Hominy 2%

4%-inch 3

514-inch 3

Milk Baby

Family

Tall

Hotel

Okra 2

139

The Max Ams Machine Co.

No.

Okra and Tomatoes 2
3

Oysters, 3-11/16x3%
2-11/16x3-6/16 ..

2-11/16x4 1

33/8x3-5/16

3%x3-15/16

33/8x4-9/16 3

Peaches, H. S 1

H. S. (Flat).... 11/2

H. S 3

Water 3

H. S 3%

Water 3%

H. S. 4%-inch . . 3
10

Peach Butter 3

Pears, H. S 3

Water 3

H. S 3%

H. S. 4%-mch . . 3
10

Peas 1

Pineapple (Buffet) 1

(Flat) 3

(Tall) 3

4%-inch 3

Pineapple 8

Plums, H. S 2

H. S 3%

Water 31/2

H. S. 4%-inch . . 3
10

Pork and Beans ... Vj

4%-inch 3

Pumpkin 2

4%-inch 3

Lbs.
1
2

1
1
1
1
1
2
6
1
1
1
1

Ozs.

8
10
10

3
14
13

3
14

8
11
15

4
12

4
15
15

6
14
13

9
11

3
14

No.

Si/g-inch 3

Raspberries, H. S.. 2

Water 2

H. S 21/2

Rhubarb 21/2

Salmon ^

(Tall, Flat and
Oval) 1

Sardines 14

Sauerkraut 3

sy^

4y8-inch 3

Si/a-inch 3

Shrimp (Wet and
Dry) 1

iy2

Spinach 3

iVz

4%-inch 3

S-inch 3

5y2-inch 3

Squash, 4y8-inch . . 3
10

Strawberries, H. S. 1

H. S 2

H. S 21/2

Succotasli 1

Sweet Potatoes,

4%-inch 3

5-inch 2

Tomatoes 1

IK,

. .'.'.'.:'.'.'.'.'.'.v.'.'.'. 214

4%-inch 3

5-inch 3

5y2-inch 3

Lbs.
2
6
1
1
1
6
1
6

1
1

Ozs.

3
14
10
IS

15%

3%
11

3
13

9
14
14

9
11

4
12

4
11

4
11
13

3
13

130

Mount Veenon, N.Y.

ENFORCEMENT OF FEDERAL AND STATE FOOD

LAWS AFFECTING CANNERS AND OTHER

FOOD MANUFACTURERS.

GENEKAI. SYNOPSIS OF FOOD LEGISLATION AFFECTING THE MANU-
FACTURE AND SALE OF CANNED FOODS NATIONAL

CANNERS' ASSOCIATION BULLETIN NO. 28.

The purpose of the Federal Act, as set forth in its caption,
is to prevent the manufacture, sale or transportation in inter-
state commerce of adulterated or misbranded or poisonous or
.deleterious foods, drugs, medicines or liquors, and for regulating
traffic therein, and for other purposes.

ADULTERATION

under the National Law is defined as follows:

First. If any substance has been mixed and packed with
it so as to reduce or lower or injuriously affect its quality or
strength ;

Second; If any substance has been sustituted wholly or in
part for the article;

Third. If any valuable constituent of the article has been
wholly or in part abstracted ;

Fourth. If it be mixed, colored, powdered, coated or stained
in a manner whereby damage or inferiority is concealed ;

Fifth. If it contain any added poisonous or other added
deleterious ingredient which may render such article injurious
to health ; provided, that when in the preparation of food prod-
ucts for shipment they are preserved by an external applica-
tion applied in such manner that the preservative is necessarily
removed mechanicsilly, or by maceration in water, or otherwise,
and directions for the removal of said preservative shall be
printed on the covering of the package, the provisions of this
Act shall be construed as applying only when said products are
ready for consumption.

Sixth. If it consists in whole or in part of a filthy, decom-
posed or putrid animal or vegetable substance, or any portion
of an animal unfit for food, whether manufactured or not, or
if it is the product of a diseased animal, or one that has died
otherwise than by slaughter.

131

The Max Ams Machine Co.

MISBBANDING

under the National Law is defined as follows :

First. If it be an imitation of or offered for sale under the
distinctive name of another article;

Second. If it be labeled or branded so as to deceive or mis-
lead the purchaser, or purport to be a foreign product when
not so, or if the contents of the package as originally put up
shall have been removed in whole or in part and other contents
shall have been placed in such package, or if it fail to bear a
statement on the label of the quantity or proportion of any mor-
phine, opium, cocaine, heroin, alpha or beta eucaine, chloroform,
cannabis indica, chloral hydrate or acetanihd, or any derivative
or preparation of any of such substances contained therein ;

Third. If in package form, the quantity of the contents
be not plainly and conspicuously marked on the outside of the
package in terms of weight, measure or numerical count; pro-
vided, however, that reasonable variations shall be permitted,
and tolerances and also exemptions as to small packages shall
be established by rules and regulations made in accordance with
the provisions of section three of this Act;

Fourth. If the package containing it or its label shall bear
any statement, design or device regarding the ingredients or
the substances contained therein, which statement, design or de-
vice shall be false and misleading in any particular.

This Act of Congress and the rules and regulations made by
the three Secretaries under its authority, are applicable to ai>
tides of food, drug or liquor being transported from one State,
territory or district or insular possession to another for sale,
or, having been transported, should remain unloaded, unsold,
or in original unbroken packages, or to such articles sold or
offered for sale in the District of Columbia or the territories or
insular possessions of the United States, or imported from a
foreign country for sale or intended for export to a foreign
country.

The three Secretaries formulated forty rules and regulations
for the enforcement of the above act.

The special provisions of the National Law, so far as the
same relate to adulteration and misbranding and are applicable

133

Mount Veknon, N.Y.

to the manufacture, transportation and sale of canned foods,
have been adopted by the following States :

Alabama,

Arizona,

Arkansas,

California,

Colorado,

Connecticut,

Delaware,

District of Columbia,

Florida,

Georgia,

Hawaiian Islands,

Idaho,

Illinois,

Indiana,

Iowa,

Kansas,

Kentucky,

Louisiana,

Maine,

Maryland,

Massachusetts,

Michigan,

Minnesota,

Mississippi,

Missouri,

Montana,

Nebraska,

Nevada,

New Hampshire,

New Jersey,

New Mexico,

New York,*

North Carolina,

North Dakota,

Ohio,

Oklahoma,

Oregon,

Pennsylvania,

Rhode Island,

South Carolina,

South Dakota,

Texas,

Utah,

Vermont,

Virginia,

Washington,!

West Virginia,

Wisconsin,

Wyoming.

The amendment of the National Law, by the Act of Con-
gress of March 3, 1913, requires aU food in package form to
be marked with

STATEMENT OF WEIGHT, MEASURE OB, COUNT.

The regulation for the enforcement of this amendment speci-
fies the manner in which the statement must be made, namely :

(a) It must appear on the outside of the covering or con-
tainer usually delivered to consumers ;

(b) It must be plain and conspicuous, not obscured by any
legend or design, so placed and in such characters as to be
readily seen and clearly legible when the size of the package
and the circumstances under which it is originally examined by
the purchaser or consumer are taken into consideration ;

(c) The quantity of the contents must be stated in terms
of the largest unit contained in the package and fractions
thereof.

♦Attention ia called to Act of 1885 hereinafter quoted.

tSpecial statute covering labeling of canned Salmon, as hereinafter noted.

133

The Max Ams Machine Co.

It therefore appears that compliance with the terms of the
National Law, as now amended, will meet the requirements of
all State laws except the following:

CALIFOUNIA.

This State reqxiires that the words "net contents," or the
words "net weight," or the words "net measure," or the words
"net count" shall appear with and as a part of the designation
of the quantity of the commodity in the package.

CONNECTICUT.

Under the Connecticut law the term "package" has been con-
strued to mean such things as cases of bottles and other enclosed
packages. We have, therefore, heretofore advised the stenciling
of cases to show the net contents of cans enclosed, where goods
are intended for shipment into the State of Connecticut.

FLOEIDA.

By the law of this State the word "net" is required to be
placed after the statement of the weight or measure, as for in-
stance, 8 oz. net, etc.

NEW YORK.

By the laws of this State canned foods must be marked in
one of the following ways :

1. Weight of the total contents, including syrup or brine,
in terms of pounds and ounces;

2. Weight of fruits or vegetables and the weight of syrup
or brine separately, both being expressed in the same terms and
one immediately under the other;

3. Total contents in terms of gallons, quarts, pints, half
pints, gills and fluid ounces.

Where the weight of contents is expressed in one-quarter
pounds, one-half pounds, pounds or multiples of the half-pound,
or in terms of gallons, quarters, pints, half-pints or giUs, the
letters shall be bold-faced type at least one-ninth of an inch in
height; othenvise, the letter shall be bold-faced type not less
than three-sixteenths of an inch in height.

The average of twelve cans shall not vary more than three
per cent from the amount stated on the can.

134

Mount Vernon, N.Y.

If the marking is placed on an uncovered part of the tin,
the letters must be not less than three-eighths of an inch in
height.

A New York statute enacted in 1885 requires that canned
foods shall be branded with "the name, address and place of
business" of the packer, or the name of the wholesaler and the
name "of the State, county and city, town or village where
packed, preceded by the words 'packed at.' "

This statute, so far as we are aware, has never been enforced,
nor has any action been brought under it. Attention is now
called to it because it is on the statute books, and especially be-
cause the recently appointed Superintendent of Weights and
Measures has announced that he intends to enforce its provi-
sions. This announcement was made several months ago, but so
far we are not advised that any action looking to the enforce-
ment of the act has been taken.

KHODE ISLAND.

The Rhode Island law as amended at the last session of the
legislature, requires the quantity of contents to be plainly and
conspicuously marked on the outside of the package in terms
of weight, measure or numerical count; provided, however, that
reasonable variations shall be permitted, in accordance with rules
and regulations to be adopted.

This amendment is now in effect, but provides that no
penalty shall be enforced thereunder prior to November 1, 1915.
The regulations for its enforcement have not yet been promul-
gated.

WASHINGTON.

The laws of the State of Washington require that salmon
packed on Puget Sound and prepared for sale and export by
being hermetically sealed in cans made of tin or other metal,
shall be labeled with the words "Puget Sound Salmon," to-
gether with the name of the person engaged in the business of
such preparation for export and sale, and the name of their
place of business ; and that the cans shall likewise be packed in
cases marked by label or otherwise in plain letters with the name
of the place where said salmon were caught, and also the name
of the State in full and the name of the party or parties putting
up the same.

135

The Max Ams Machine Co.

SUGGESTIONS.

1. The general purpose of food legislation, as shown by
the text of the laws now being considered, are three-fold, namely :

(a) To protect the pubUc health.

(b) To prevent fraud and deception.

Legislation designed for these purposes is a valid exercise
of the police power of the State, and as such is constitutional.

2. These laws make the sale, etc., of adulterated or mis-
branded foods an offense, and fix a penalty for their violation.

3. All manufacturers of canned foods would do well to
thoroughly familiarize themselves with the provisions of the
National Food and Drugs Act and the regulations for its en-
forcement, as the same are now in effect. These are the funda-
mental principles underlying most of the food legislation of
the country, and compliance with their provisions wiU meet
the requirements of State laws, except as herein otherwise noted.

4. In making a statement of quantity of contents upon the
label of food packages, we would suggest as follows :

(a) Every such statement should be plainly and conspicu-
ously printed. It must be a correct statement.

(b) Where the quantity in a package will vary, it is ad-
visable to state the minimiun weight or measure the package
will contain. Do not use the word "minimum" or any similar
language; make a definite, unqualified statement. The varia-
tion must not be below the amount stated oftener that it is
above the amount stated. If you attempt to state the average
weight or measure, you must be sure it wiU be the average on
every case of goods you put out. It is not sufficient to have
one case of goods average above the stated weight or measure,
and another case average below the weight or measure stated.
Every case of goods should average correctly.

5. The terms "net weight" or "net measure" mean exclu-
sive of all wrappers, containers, etc. They mean that the actual
weight or measure of the commodity in the package must be
stated.

We advise, therefore, that instead of saying "net weight"
or "net measure," the terms "weight of contents," or "measure
of contents" be employed. This applies to all goods except

136

Mount Veenon, N.Y.

those destined for States requiring the use of the term "net" in
connection with the statement of the quantity of contents.

6. Weights should be stated in terms of pounds, ounces
and grains avoirdupois. Measure should be stated in terms
of gallons, quarts and fluid ounces.

7. The statement of contents should be printed in type
proportionate in size to the other type on the label. It is not
sufficient to make this statement in type equal in size to the
smallest type employed for the expression of other matters on
the label.

8. All canned foods must be honestly filled; that is, all
cans must be as full of the material being packed as can be
done without injuring its quality or appearance; and if the
use of water, brine or syrup is necessary, no more of such water,
brine or syrup shall be used than is required to fill the spaces
between the material being packed.

9. Pulp from trimmings, cores and other waste material
must not be added to canned tomatoes, nor must tomato juice
in excess of the amount present in the tomatoes be used in can-
ning. It is likewise unlawful to add any water to canned toma-
toes. All of these matters constitute adulteration.

10. No fraud or deception may be practiced in the prepara-
tion of canned foods, nor may they be so labeled as to convey
an impression in any way false or misleading.

11. All canned foods bearing a serial number guaranty
must be labeled in accordance with law as it existed on the 5th
of May, 1914i. Such goods may be shipped interstate until
May 1, 1916, and until November 1, 1916, provided they are
labeled prior to May 1, 1916, in accordance with the law in
force on the 5th of May, 1914.

12. Products shipped into a State before September 3,
1914, either to wholesaler or retailers, and not thereafter
shipped out of the State nor within the State in original pack-
age, will not be subject to the weight or measure branding re-
quirements of the National law, but only to the State require-
ment.

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For the convenience of the members of the Association, we
append herewith a list of the Food Officers of the various States
of the Union.

STATE OFFICIALS.

Alabama. — C. H. Billingsley, Food, Drug and Feed Clerk,
Montgomery.

Arizona. — Charles A. Merserve, Director State Laboratory,
University of Arizona, Tucson.

Arkansas. — John H. Page, Commissioner of Agriculture, Little
Rock.

Califoenia. — M. E. Jaffa, M.D., Director, State Food and
Drug Laboratory, University of California, Berkeley.

Colorado. — John Lynch, Food and Drug Commissioner, Capi-
tol Building, Denver.

Connecticut. — Frank H. Stadtmueller, Dairy and Food Com-
missioner, Hartford.

Delaware. — ^A. E. Frantz, M.D., Secretary, State Board of
Health, Wilmington.

District op Columbia. — ^William C. Woodward, M.D., Health
Officer, Health Department, Washington.

Florida. — R. E. Rose, State Chemist, Tallahassee.

Georgia. — ^R. E. StaUings, State Chemist, Atlanta.

Idaho. — John K. White, State Food Commissioner, Boise.

Illinois. — ^W. Scott Matthews, State Food Conmiissioner, Chi-
cago.

Indiana. — H. E. Barnard, State Food and Drug Commissioner,
Indianapolis.

Iowa. — ^W. B. Barney, State Dairy and Food Commissioner,
Des Moines.

Kansas. — S. J. Crumbine, Secretary, State Board of Health,
Topeka.

Kentucky. — R. M. Allen, Chief, Food and Drug Department,
Lexington.

Louisiana. — Oscar Dowling, President, State Board of Health,
New Orleans.

Maine. — A. M. G. Soule, Chief, Bureau of Inspection, Augusta.

Maryland. — Charles Caspari, Jr., State Food and Drug Com-
missioner, Baltimore.

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Massachusetts. — Herman C. Lythgoe, Analyst, State De-
partment of Health, Boston.

Michigan. — James W. Helme, State Dairy and Food Commis-
sioner, Lansing.

Minnesota. — Joel G. Winkjer, State Dairy and Food Commis-
sioner, St. Paul.

Mississippi. — 'W. F. Hand, State Chemist, Agricultural College.

Missouri. — F. H. Fricke, State Food and Drug Commissioner,
St. Louis.

Montana. — F. W. Cogswell, Secretary, State Board of Health,
Helena.

Nebraska. — Charles E. Harmon, Deputy Food Commissioner,
Lincoln.

Nevada. — S. C. Dinsmore, State Food and Drug Commissioner,
Reno.

New Hampshire. — Irving A. Watson, Secretary State Board
of Health, Concord.

New Jersey. — R. B. Fitz-Randolph, Chief Food and Drugs
Division, Trenton.

New York. — Calvin J. Huson, Commissioner of Agriculture,
Albany.

North Carolina. — ^W. A. Graham, Commissioner of Agricul-
ture, Raleigh.

North Dakota. — E. F. Ladd, State Food Commissioner, Agri-
cultural CbUege.

Ohio. — S. E. Strode, Dairy and Food Commissioner, Columbus.

Oklahoma. — J. C. Mahr, Commissioner of Health, Oklahoma
City.

Oregon. — J. D. Mickle, Dairy and Food Commissioner, Port-
land.

Pennsylvania. — J. M. Foust, State Dairy and Food Commis-
sioner, Harrisburg.

Rhode Island. — Frank A. Jackson, Chairman, Board of Food
and Drug Inspection, Providence.

South Carolina. — E. J. Watson, Commissioner of Agricul-
ture, Columbia.

South Dakota. — Guy R. Frary, Food and Drug Commissioner,
Vermilion.

Tennessee. — ^Lucius P. Brown, State Food and Drug Com-
missioner, Nashville.

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The Max Ams Machine Co.

Texas. — C. O. Yates, Food and Drug Commissioner, Austin.

Utah. — ^Willard Hansen, Dairy and Food Commissioner, Salt
Lake City.

Veemont. — B. H. Stone, State Board of Health, Burlington.

ViEGiNiA. — B. L. Purcell, State Dairy and Food Commissioner,
Richmond.

Washington. — J. H. Perkins, Commissioner of Agriculture,
Seattle.

West Virginia. — John N. Millan, Secretary, State Board of
Agriculture, Charleston.

Wisconsin. — J. Q. Emery, State Dairy and Food Commis-
sioner, Madison.

Wyoming. — Maurice Groshon, Dairy, Food and Oil Commis-
sioner, Cheyenne.

FOOD STANDARDS FIXED BY THE CANADIAN
GOVERNMENT

The Government has announced the adoption of a number
of food standards for Canada, including canned peas, fruit and
fruit products.

GKEEN and ripe CANNED PEAS

The following standards of quality have been established
for canned peas:

1. Canned peas, unless specially designated as below, shall
be prepared from the harvest of the year in which they are
canned, and shall be the unripe peas of the crop of that year.

2. Ripe peas may be canned, provided that the label shows
quite clearly that they are such. This may be done either by
labeling them as canned ripe peas, or by the use of the word
soaked.

3. Mixtures of ripe and unripe (or green) peas shall be
plainly labeled in such a way as to show that they are mixtures.

4. Peas which do not comply with the above regulations
shall be deemed to be adulterated under the act.

fruit and fruit products defined

1. Fruits are the clean, sound, edible, fleshy, fructifications
of plants, distinguished by their sweet, acid and ethereal flavors.

2. Dried fruit is the clean, sound product made by drying

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Mount Vernon, N.Y.

matured properly prepared fresh fruit in such a way as to take
up no harmful substances ; and conforms in name to the fruit
used in its preparation.

3. Evaporated fruit is dried fruit in whose preparation ar-
tificial heat has been employed.

4. Evaporated apples shall contain not more than 27 per
cent of moisture.

5. Canned fruit is the sound product made by sterilizing
clean, sound, properly matured and prepared fresh fruit, by
heating with or without sugar, and keeping in suitable, clean,
hermetically sealed containers; and conforms in name to the
fruit used in its preparation.

6. Preserve is the sound product made from clean, sound,
properly matured and prepared fresh fruit and sugar syrup,
with or without spices and vinegar, and conforms in name to
the fruit used in its preparation.

7. Jam, marmalade, is the sound product made from clean,
sound, properly matured and prepared fresh fruit or fruit pulp
and sugar, with or without spices or vinegar, by boiling to a
semi-solid consistence; and conforms in name to the fruit used
in its preparation.

8. Fruit butter is the sound product made from fruit juice,
and clean, sound, properly matured and prepared fruit, boiled
to a semi-solid mass of homogeneous consistence, with or without
the addition of sugar and spices or vinegar, and conforms in
name to the fruit used in its preparation.

9. Jelly, fruit jeUy, is the sound, semi-solid gelatinous prod-
uct made by boiling clean, sound, properly matured and pre-
pared fresh fruit with water, concentrating the expressed and
strained juice, to which sugar is added, and conforms in name to
the fruit used in its preparation.

10. When jam, marmalade, fruit butter, or jelly contains
other fruit or fruit juice than that which gives its special name
to the article, the fact of the presence of such other fruit shall
be stated upon the label, in lettering as large and as distinct as
that used in naming the fruit principally present. This re-
quirement does not, however, apply to the use of fruit juice,
up to the amount of ten (10) per cent of weight of the jam,
etc., used instead of water in the manufacture of the jam, etc.

141

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11. When the sugar in preserve, jam, marmalade, fruit but-
ter or jelly is whoUy or partially replaced by glucose, or by any
other substitute for sugar, the fact of such substitution shall
be stated upon the label in plain lettering.

FOOD COLORING REGULATIONS IN CANADA

Regulations governing the use of coloring matter in food
products have been made by order-in-council and announced.
Pure whole milk cheese, confectionery, ice cream and ices and
butter may hereafter be artificially colored, provided that only
harmless coloring matter are used and no declaration of their
presence will be necessary.

Spirits, vinegar, sauces, non-excisable fermented beverages
and summer or so-called "temperance" beverages may be colored
with caramel only without declaration of coloring. In all other
cases the presence of artificial coloring matter must be declared
on the label in legible type.

The coloring matters which are regarded as harmless to
health are: Caramel, cochineal, saffron, chlorophyll and innoc-
uous vegetable color extractives, also the folloTving coal-tar
dyes, which must be free from arsenic and heavy metal except
iron, and must not be used in quantities exceeding two grains
per pound; amaranth, poncean, erythrosin, orange, naphthol
yellow, light green, indigo carmine di-sulphonic acid. Copper
salts may be used to color peas provided that the amount of
copper in the peas does not exceed eighty parts by weight per
million in the drained peas, or ten parts per million in the im-
bedded liquid.

48,000 VARIETIES OF TIN CONTAINERS

At present the American Can Company is producing about
48,000 different kinds of containers, the largest sellers being fish,
fruit and vegetable cans. Containers for coffee, milk, tea, bis-
cuits, tobacco, phonograph needles, talcum and tooth powders,
soap, etc., are also important products, running well into the
hundreds of millions.

JAPANESE CRAB

The "Japanese Crab" is the best-known of specie. He
measures ten feet between the claws, each of which is five feet

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long, though the body, however, is comparatively small and is
triangular in shape. These crabs are caught in nets out in the
open sea, from three to five miles from shore, the net baited with
fish being sunk to the bottom of the ocean. The fishermen, on
becoming adept can tell on pulling the rope which holds the net,
whether they have caught any crabs or not, without hauling it
to the surface of the water. After feeling that they have a
sufficient quantity in the net, they pull it into the boat, when the
meat is extracted from the shell and placed, after salting it, in
a receptacle where it remains until the day's work is ended, when
it is taken to the factory, where it is prepared, canned and de-
livered to us as you see it on the tables.

REGISTRATION OF PATENTS IN THE PHILIPPINES

An act was passed at the last session of the Philippine Leg-
islature providing for the registration and protection of patents
and trade-marks in the Philippine Islands. Any patent or
trade-mark registered in the United States Patent Office, upon
being filed in the Executive Bureau of the Philippines, shall re-
ceive the same protection as is accorded in the United States,
and persons infringing such patent or trade-mark shall be liable
to the same penalties, provided the rights of property in patents
and trade-marks secured in the Philippine Islands under the
Spanish laws shall be respected as if such laws were in full force
and eff^ect. To file a patent for protection, a certified copy of
the patent should be sent, with a fee of 2 pesos ($1) and a let-
ter of transmittal, to the chief of the division of archives, pat-
ents, copyrights, and trade-marks, of the Executive Bureau of
the Philippine Islands. A certified copy of a patent may be filed
by another than the owner of the patent if such agent is given
power of attorney. Assignments of patents may be filed in the
same manner. Any questions arising under this act shall be
determined by courts of first instance of the Supreme Court of
the Philippines. This law became efi'ective February 10, 1913.

ANNUAL LOSS BY INSECT PESTS

In 1904 the United States Department of Agriculture made
a study of the annual losses to the people of this country by the
ravages of destructive insects. So far as we know, the estimates

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published in the Year-book for 1904! have not been disproven or
disputed. Behold some of the figures:

OuE Annual Losses by Insect Pests

Percentage Amount

Product of Loss of Loss

Cereals 10 $200,000,000

Hay 10 53,000,000

Cotton 10 60,000,000

Tobacco 10 5,300,000

Truck crops 20 53,000,000

Sugars 10 5,000,000

Fruits 20 27,000,000

Farm forests 10 11,000,000

Miscellaneous crops 10 5,800,000

Total $420,100,000

The codlin moth and other apple pests cost us about $8,250,-
000 a year for spraying operations and $12,000,000 a year in
shrinkage of value in the apple crop.

The chinch bug wheat pest sometimes costs us $20,000,000 a
year.

The cotton boll weevil costs the cotton planters $20,000,000
a year.

The tree insect pests cost the nation $100,000,000 a year.

The grasshoppers, cut-worms, army-worms, wire-worms, leaf-
hoppers and other insects cost the nation, annually, more millions
than can be counted separately ; but the total for aU insect pests
is $420,100,000. Now, have we not paid this price about long
enough .''

The American people do not realize that scores of species of
the birds that sportsmen and pot hunters are regularly allowed
to shoot for sport are of immense value to agriculture.

"PTOMAIN POISONING" NOT DUE TO PTOMAINS

Like many names given hastily or carelessly, this term is now
known to be inexact as generally applied. Dr. H. J. Hutchens,
Professor of Bacteriology in the University of Durham, brings
out quite clearly that the symptoms of poisoning often attributed
to some article of food are not due to ptomains, but to toxins

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formed by bacteria; that sometimes these toxins are in the food
before it is eaten, but more often only the bacteria themselves are
there, and it is their activity in the digestive organs that causes
the serious or even fatal symptoms usually described as ptomain
poisoning. Dr. Hutchens writes:

"The term ptomain poisoning is inexact, because it leads by
inference to the assumption that the symptoms are due to
ptomains, while, in fact, as wiU be shown, these substances are
not the cause of the disease. The word ptomain was introduced
by the Italian toxicologist Selmi, to describe certain chemical sub-
stances more or less allied to the vegetable alkaloids which had
been found in putrescent meat and decomposing albuminous mat-
ter. . . .

"They are found in only very small amounts in decomposing
animal matter, and it is only when meat is in so advanced a stage
of decomposition as to be totally unfit for human food that they
are present at all. Moreover, many of the ptomains are non-
poisonous, and the majority of those that act as poisons exert
their influence on the nervous system rather than on the alimen-
tary system.

"Food poisoning is, therefore, the result of the action of the
specific toxins of bacteria on persons who consume meat or other
food infected with living organisms or their toxins, or both.
The non-specific products should also, perhaps, be included ; for
though the evidence so far available is against the view that they
take any part in the production of food-poisoning, it cannot be
stated as a definitely ascertained fact that they never exert any
influence. This definition at once excludes from the category of
food-poisoning all cases of poisoning following the consumption
of food containing arsenic, lead, strychnin, or other well-defined
chemical substance, whether administered intentionally for crim-
inal purposes or taken by accident. On the other hand, the gen-
erally accepted use of the term does not include such diseases as
enteric fever, Malta fever, etc., though these are also the direct
result of eating food specifically contaminated with the organ-
isms of those diseases."

This is an excellent, and we may say, authoritative explana-
tion of what ptomain poisoning really is. Reading it carefully
we gain from it additional knowledge of a subject which, through
the ignorance of the general public and, it would seem, a goodly

145

The Max Ams Machine Co.

portion of the medical profession in the United States, has be-
come a matter of great interest to canned food packers. We do
not directly charge the American medical profession with igno-
rance of ptomains yet the average physician seems unable to dis-
associate ptomain poisoning from canned foods, and for this
there is no warrant.

PARCEL POST RATE

Fifty-Pound Paecel Post Limit Now in Effect

Changes of importance in the parcel post regulations, ef-
fective January 1, 1914. In brief form, the amendments to the
government's rules involving the shipment, rates and delivery
of mail packages are as follows:

On and after January 1, 1914, the limit of weight of parcels
for delivery in the first and second zones will be fifty pounds (in-
stead of twenty pounds as at present), and the rate in the first
zone wiU be as follows: Local rate, 6 cents for one pound, 7
cents for five pounds, 10 cents for ten pounds, 12 cents for fifteen
pounds, 15 cents for twenty pounds, 17 cents for twenty-five
pounds, 20 cents for thirty pounds, 22 cents for thirty-five
pounds, 25 cents for forty pounds, 27 cents for forty-five
pounds, and 30 cents for fifty pounds.

The zone rate in the first zone wiU be 5 cents for one pound,
9 cents for five pounds, 14 cents for ten pounds, 19 cents for fif-
teen pounds, 24 cents for twenty pounds, 29 cents for twenty-
five pounds, 34 cents for thirty pounds, 39 cents for thirty-five
pounds, 44 cents for forty pounds, 49 cents for forty-five
pounds, and 54 cents for fifty pounds. In the second zone the
rates on one pound or over will be the same as in the first zone.

The new regulations provide that in the third, fourth, fifth,
sixth, seventh and eighth zones the limits of weight rise to twenty
pounds (instead of eleven pounds as at present), and the rates
of postage for parcels weighing over four ounces in these zones
will be as f oUows :

Third zone: Six cents for the first pound and 2 cents for
each additional pound or fraction. Fourth zone: Seven cents
for the first pound and 4 cents for each additional pound or
fraction. Fifth zone: Eight cents for the first pound and 6
cents for each additional pound or fraction. Sixth zone : Nine

146

Mount Vernon, N.Y.

cents for the fii'st pound and 8 cents for each additional pound
or fraction. Seventh zone : Eleven cents for the first pound and
10 cents for each additional pound or fraction. Eighth zone:
Twelve cents for the first pound and 12 cents for each additional
pound or fraction.

Approximately every place within fifty miles is embraced
within the first zone. The second zone is the area within a radius
of 150 miles ; the third, all points within SOO miles; fourth, with-
in a distance of 600 miles; fifth, within 1,000 miles; seventh,
within 1,400 miles, and eighth zone, all places outside the seventh
zone, including the Philippines, Canada, Mexico, Cuba, Porto
Rico and Panama.

Parcels weighing four ounces or less were mailable on Janu-
ary 1, 1914), at 1 cent for each ounce or fraction thereof, re-
gardless of the distance.

Books were admitted to the parcel post service on March 15,
1914.

147

TRADE-MARKS

List of trade-marks applied to canned foods and registered in the
Patent Office since the middle of December, 1913, to November 11, 1914, as
shown by publication in the Official Oazette. For further information on
any subject relating to trade-marks, copyrights and patents, write the
Trade-Mark Title Company, Fort Wayne, Ind.

The Max Ams Machine Co.

REGISTERED TRADE-MARKS 1914.

Oijj Faithful. Trade-mark No. 95^54. Owner, Northern Pickle Co.,
Tacoma, Wash. Used on pickles, pork and beans, sauerkraut, prepared
mustard and boiled cider.

Evee-Weu,. Trade-mark No. 95,249. Owner, Everett & Treadwell
Co., Kingston, N.Y. Used on their products.

Skowfiakei. Trade-mark No. 95,438. Owner, Kentucky Refining Co.,
Louisville, Ky. Used on cottonseed oiL

Stab op Italy and picture of queen and angels. Trade-mark No.
95,573. Owner, Aclulle Starace, New York, N.Y. Used on olive oiL

En-Be-Co. Trade-mark No. 95,464. Owner, Nicholas Burke Co. Ltd.,
New Orleans, La. Used on canned vegetables, wheat flour, spices and
syrup and flavoring extracts for foods.

HuKEiCANE. Trade-mark No. 95,403. Owner, Cross, Abbott Co.,
White River Junction, Vt. Used on canned vegetables, canned fruits, can-
ned salmon, coffee and tea.

HtTKEEMEL. Tradc-mark No. 97,073. Owner, National Preserve Co.,
St. Louis, Mo. Used on table syrups and fruit preserves.

Letter L With Wiifos. Trade-mark No. 95,470. Owner, The Porto
Rico Fruit Exchange, San Juan, Porto Rico. Used on oranges, lemons,
limes, citron, shaddock (grape-fruit), and pineapples, either in tiieir natural
state or canned.

De. Satman's and portrait of Dr. Sayman. Trade-mark No. 95,481.
Owner, Thomas M. Sayman, St. Louis, Mo. Used on vanilla extract for
foods.

Dk. Satman's and portrait of Dr. Sayman. Trade-mark No. 95,482.
Owner, Thomas M. Sayman, St. Louis, Mo. Used on vanilla extract for
foods.

Velvet. Trade-mark No. 95,600. Owner, Central Fruit Co., South
Lake Weir, Fla. Used on citrus fruits; namely, oranges, grape-fruit, tan-
gerines, lemons and limes.

Green Seai. Trade-mark No. 95,645. Owner, McCormick & Co., of
Baltimore, Md. Used on table relishes and salad dressing.

SiirooKTTM and picture of a totem pole. Trade-mark No. 95,650. Owner,
Northwestern Fruit Exchange, Portland, Ore. Used on fresh fruits.

Fort Carroll. Trade-mark No. 95,615. Owner, Fleming & Co., Bal-
timore, Md. Used on canned fruits and canned vegetables.

CouETEST. Trade-mark No. 95,654. Owner, Pacific Fisheries & Pack-
ing Co., Aberdeen, Wash. Used on canned salmon.

Whtte Heather. Trade-mark No. 95,683. Owner, Union Lard Cor-
poration, New York, N.Y. Used on cooking oil.

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SuN-KisT. Trade-mark No. 96,385. Owner, The J. K. Armsby Co.,
Chicago, 111., and San Francisco, Cal. Used on canned vegetables.

Flag or Pennant. Trade-mark No. 95,958. Owner, Stewart Fruit
Co., Los Angeles, Cal., and San Francisco, Cal. Used on their fruits.

Fkom the Land of Sunshine. Trade-mark No. 95,974. Owner, The
J. K. Armsby Co., Chicago, 111., and San Francisco, Cal. Used on canned
fruits and vegetables and dried fruits.

Splendola. Trade-mark No. 95,915. Owner, Fannie L. Ives, Meriden,
Conn. Used on vegetable pickles, condiments and relishes.

BoT Dressed as a Tramp. Trade-mark No. 96,066. Owner, Violante,
Balbi & Co., New York, N.Y. Used on canned tomatoes and tomato
paste.

De-Ltjxe. Trade-mark No. 95,910. Owner, P. Hohenadel, Jr. Can-
ning Co., Rochelle, lU. Used on canned corn and canned peas.

Eagle. Trade-mark No. 95,903. Owner, G. C. Francis, Florin, Cal.
Used on fresh grapes.

Craig-Y-Nos. Trade-mark No. 95,943. Owner, James Nathaniel Rey-
nolds, Lindsay, Cal. Used on citrus fruits.

Inspector. Trade-mark No. 95,873. Owner, Best-Clymer Co., St.
Louis, Mo. Used on mince pie filling, fruit preserves, apple-butter, and
fruit jelly.

French-Island. Trade-mark No. 95,937. Owner, Onalaska Pickle &
Canning Co., Onalaska, Wis. Used on canned vegetables.

Gold Lace. Trade-mark No. 95,950. Owner, Southern Citrus Cor-
poration, Lynchburg, Va. Used on citrus fruits.

Harvest Moon. Trade-mark No. 95,951. Owner, Southern Citrus Cor-
poration, Lynchburg, Va. Used on citrus fruits.

Glen Rosa. Trade-mark No. 95,934. Owner, North Ontario Packing
Co., Los Angeles, Cal. Used on dried fruits and raisins..

Forest King. Trade-mark No. 95,935. Owner, North Ontario Pack-
ing Co., Los Angeles, Cal. Used on dried fruits and raisins.

Capstan. Trade-mark No. 95,913. Owner, Hustisford Canning Co.,
Hustisford, Wis. Used on canned vegetables of all kinds.

G. Sasso & Sons with fanciful design. Trade-mark No. 95,946. Owner,
G. Sasso & Sons, Brooklyn, N.Y. Used on olive oil.

Baby and photograph of George Theodore Richardson. Trade-mark
No. 96,095. Owner, Borden's Condensed Milk Co., New York, N.Y. Used
on condensed milk.

Paul and Virginia. Trade-mark No. 96,185. Owner, James Nathan-
iel Reynolds, Lindsay, Cal. Used on citrus fruits.

PiEDiGROTTA. Trade-mark No. 96,110. Owner, Crisafulli Bros., New
York, N.Y. Used on tomato paste with basil.

Olga. Trade-mark No. 96,153. Owner, J. S. McKenzie & Co. Inc.,
New York, N.Y. Used on canned sardines, canned herring, and canned
salmon.

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The Max Ams Machine Co,

Amazo. Trade-mark No. 96,381. Owner, American Maize-Products
Co., Portland, Me., and New York, N.Y. Used on glucose, corn syrup
and other articles.

CoEsr Kino. Trade-mark No. 96,382. Owner, American Maize-Producta
Co., Portland, Me., and New York, N.Y. Used on glucose and other
articles.

Cream of Cobn. Trade-mark No. 96,383. Owner, American Maize-
Products Co., Portland, Me., and New York, N.Y. Used on glucose, sugar
and other articles.

Stbaeites. Trade-mark No. 96,457. Owner, Pellier Freres, Mans,
France. Used on their products.

Chasseur. Trade-mark No. 96,458. Owner, Pellier Freres, Mans,
France. Used on their products.

Crowit or Araoost, and picture of crown. Trade-mark No. 96,415.
Owner, Fernando Palleres E'Hijos, Torosa, Spain. Used on olive oiL

Fedelis. Trade-mark No. 96,409. Owner, Gordon, Sewall & Co., Hous-
ton, Tex. Used on canned fruits and canned cooked fish.

Little Jack. Trade-mark No. 96,430. Owner, The H. D. Lee Mer-
cantile Co., Salina, Kan. Used on their products.

SiBiLiA. Trade-mark No. 96,464. Owner, Achille Starace, New York,
N.Y. Used on macaroni, canned anchovies, and sardines, and the relish
antipasto, composed of a combination of tunny, mushrooms, stuffed olives,
sardines, miniature artichokes, truffles and pearl onion put up in cans.

Cladwater Farms and picture of cows near a stream of water. Trade-
mark No. 96,585. Owner, James S. Harlan, Essex, N.Y. Used on milk,
cream, butter, dressed poultry, eggs, fresh fruits and vegetables.

Eureka. Trade-mark No. 96,434. Owner, Lofaro & Rossi, Utica,
N.Y. Used on olive oil.

Amerosi. Trade-mark No. 96,451. Owner, Carl L. Olsen & Kleppe,
Stavanger, Norway. Used on fish packed in cans or other hermetically
sealed receptacles.

People in a Two-Wheeled Cart Drawn by a Horse. Trade-mark No.
96,575. Owner, A. Cusimano & Co., New Orleans, La. Used on tomato
paste.

Odiva. Trade-mark No. 96,413. Owner, Ernest L. Heebner, New
York, N.Y. Used on canned sardines.

Picture or an Indian Woman. Trade-mark No. 96,572. Owner,
Corn Products Refining Co., New York, N.Y. Used on table syrups, corn
starch, edible corn oU, jams, jellies, and com-syrup apple jelly.

Buckeye. Trade-mark No. 96,450. Owner, The Ohio Dairy Co.,
Toledo, Ohio. Used on evaporated milk and condensed milk.

Target and representation of same. Trade-mark No. 96,455. Owner,
Palo Seco Fruit Co., South Easton, Mass. Used on fresh pineapples.

Snow and picture of a house. Trade-mark No. 96,428. Owner, Lane
& Hawkins Manufacturing Co., not Incorporated, Chicago, 111. Used on
horse radish.

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Mount Vernon, N.Y.

Mojo. Trade-mark No. 96,158. Owner, The Mosel-Johnson Co., Steu-
benville, Ohio. Used on their products.

Mico. Trade-mark No. 96,155. Owner, Joseph Howard Mercian, New
York, N.Y. Used on canned or preserved fish.

Sirir-KisT. Trade-mark No. 96,083. Owner, The J. K. Armsby Co.,
San Francisco, Cal. Used on sahnon.

Moonstone. Trade-mark No. 96,140. Owner, Melville E. Johnson,
Palatka, Fla. Used on citrus fruits; viz, oranges and grape-fruit.

Makigoub. Trade-mark No. 96,099. Owner, Best-Clymer Manufac-
turing Co., St., Louis, Mo. Used on fruit jelly, mustard, fruit preserves,
and mince pie filling.

Pink RABBrr. Trade-mark No. 96,093. Owner, Best-Clymer Manu-
facturing Co., St. Louis, Mo. Used on fruit preserves.

Bullion. Trade-mark No. 96,300. Owner, Southern Citrus Corpora-
tion, Lynchburg, Va. Used on citrus fruits.

State Faik. Trade-mark No. 96,174. Owner, Oostburg Canning Co.,
Oostburg, Wis. Used on canned vegetables.

May-Pole. Trade-mark No. 96,151. Owner, Charles J. McDonald,
Elyria, Ohio. Used on canned pork and beans with tomato sauce.

N ATOM a. Trade-mark No. 96,153. Owner, Charles C. McDonald,
Elyria, Ohio. Used on canned pork and beans with tomato sauce.

Manola. Trade-mark No. 96,307. Owner, Strohmeyer & Arpe Co.,
New York, N.Y. Used on preserved fish, canned fish, canned fruits, can-
ned vegetables, olive oil, and peppers.

Gold Seal, the outer seal being in red and the inner seal and the
picture of the animal seals being in gold. Trade-mark No. 96,623. Owner,
Alart & McGuire, New York, N.Y., assignors to Alart & McGuire Co.,
New York, N.Y., a corporation of New York. Used on their products.

Worth-While and monogram of letters M. B. N Co. Trade-mark
No. 96,596. Owner, MuUen-Blackledge-NeUis Co., Brazil, Ind. Used on
their products.

Triumph. Trade-mark No. 96,387. Owner, The Arthur Chemical Co.,
New Haven, Conn. Used on flavoring extracts for foods.

Bear and picture of two bears. Trade-mark No. 96,398. Owner, Cali-
fornia Associated Raisin Co., Fresno, Cal. Used on dried fruits.

Tbe-Vtn. Trade-mark No. 96,393. Owner, Best-Clymer Manufacture
ing Co., St. Louis, Mo. Used on fruit preserves.

Speedway. Trade-mark No. 96,595. Owner, Charles C. McDonald,
Elyria, Ohio. Used on canned pork and beans with tomato sauce.

Needmore. Trade-mark No. 96,567. Owner, Hustisford Canning Co.,
Hustisford, Wis. Used on canned vegetables of all kinds.

Monogram of Letters O D Co Used With Shield. Trade-mark No.
96,449. Owner, The Ohio Dairy Co., Toledo, Ohio. Used on evaporated
milk and condensed nulk.

153

The Max Ams Machine Co.

Figure of a Fish. Trade-mark No. 96,837. Owner, Tazaburo Suzuki,
Sunamura, Japan. Used on their products.

H. G. Phikce & Co. Trade-mark No. 96,827. Owner, H. G. Prince &
Co., Fruitvale, Cal. Used on canned fruits and canned vegetables.

Mission. Trade-mark No. 96,839. Owner, Redbanks Orchard Co.,
Visalia, Cal. Used on grapes.

Mountain Scene. Trade-mark No. 97,026. Owner, Alpine Evapor-
ated Cream Co., San Francisco, Cal. Used on evaporated and condensed
milk.

OuE Seal. Trade-mark No. 97,093. Owner, Vaughn-Crutehfield Co.,
Winston-Salem, N.C. Used on flavoring extracts for foods.

Pa and Ma and picture of an old man and lady. Trade-mark No.
96,769. Owner, American Pickle & Canning Co., Des Moines, Iowa. Used
on canned vegetables, pickles, tomato catsup and prepared table mustard.

Bob Evans and picture of Admiral Robley D. Evans, deceased. Trade-
mark No. 96,795. Owner, The Dolan Mercantile Co., Atchison, Kan. Used
on canned salmon, canned oysters, canned fruits, canned vegetables, canned
hominy, canned pork and beans, tea and blended coflfee.

Temptoe. Trade-mark No. 97,688. Owner, Best-Clymer Manufactur-
ing Co., St. Louis, Mo. Used on mince meat, fruit jelly, fruit preserves,
apple-butter, honey, cane syrup, sorghum, corn syrup, molasses, mustard
and maple syrup.

Blue Ribbon and ribbon bow. Trade-mark No. 96,884. Owner, Rich-
ard HeUman, New York, N.Y. Used on mayonnaise dressing.

Figure of a Fish on a Fork Handle. Trade-mark No. 96,927. Owner,
M. Amieux & Cie, Nantes, France.

Conserves Alimentaires Maison Fondee en 1829 Pellier Fberes le
Mans (France). Trade-mark No. 96,991. Owner, Pellier Freres, Mans,
France. Used on all their products.

CiTT OF Lights and Letters F-R-V, with picture of a fox. Trade-
mark No. 96,958. Owner, Fox River Valley Co., Aurora, 111. Used on
cider vinegar, and distilled vinegar, whole cloves, whole allspice, ground
white pepper, ground black pepper, mustard seed, leaf sage, leaf mar-
joram, and caraway seed, cane molasses, rice, evaported milk.

SuNKisT. Trade-mark No. 99,835. Owner, The J. K. Armsby Co.,
Chicago, 111., and San Francisco, Cal. Used on catsup, pickles, olive oil,
jams, jellies, olives, tea, coffee, dried beans for food.

Royal George. Trade-mark No. 97,016. Owner, Percival H. Trout-
man, Canon City, Colo. Used on jams, jellies, camied fruits, apple-butter,
and fresh boxed apples.

Natural. Trade-mark No. 98,737. Owner, Arbuckle Brothers, New
York, N.Y., and Chicago, lU. Used on mustard, nutmeg, sage, mace, white
pepper, red pepper, black pepper, Jamaica ginger, allspice, cloves, cinna-
mon and flavoring extracts.

Gray Goose, picture of same. Trade-mark No. 97,009. Owner,
Sprague, Warner & Co., Chicago, 111. Used on canned fruits, canned veg-
etables, and canned fish — to wit, canned peaches, pears, tomatoes, corn,
oysters and salmon.

154

Mount Vernon, N.Y.

NoEMAKiTA. Trade-mark No. 96,467. Owner, Tokstad-Burger Co.,
New York, N.Y. Used on canned fish.

PicTtjRE OF A Cup, Plate and Patty. Trade-mark No. 96,480. Owner,
Workman Packing Co., San Francisco, Cal. Used on tamales and kerno
(consisting of maize, chicken and a special sauce).

Atlas and representation of Atlas. Trade-mark No. 96,396. Owner,
John W. and Herbert W. Brown, Bayamon, Porto Rico and Philadelphia,
Pa. Used on grape-fruit, oranges and pineapples.

Banker's and picture of man handing something to the cashier. Trade-
mark No. 96,453. Owner, Pacific Fisheries and Packing Co., Aberdeen,
Wash. Used on canned salmon.

Message and picture of a messenger boy. Trade-mark No. 96,454.
Owner, Pacific Fisheries & Packing Co., Aberdeen, Wash. Used on can-
ned salmon.

Gem and picture of little girl. Trade-mark No. 96,441. Owner, Joseph
Howard Mercian, New York, N.Y. Used on canned or preserved fish.

Red Mill. Trade-mark No. 96,449. Owner, Joseph Howard Mercian,
New York, N.Y. Used on canned or preserved fish.

FntSKOT and picture of a small boy holding a fish in one hand. Trade-
mark No. 96,443. Owner, Joseph Howard Mercian, New York, N.Y. Used
on canned or preserved fish.

Zeno and picture of a sea horse. Trade-mark No. 96,444. Owner,
Joseph Howard Mercian, New York, N.Y. Used on canned or preserved
fish.

Sweet Alice and head of woman. Trade-mark No. 96,395. Owner,
M. Brawer & Son, New York, N.Y. Used on horse radish, olives, honey,
syrup, olive oil, catsup, mustard, salad oil, vinegar, mustard oil, Worces-
tershire sauce and pickles.

VijfTA and picture of dwarfs carrying a fish. Trade-mark No. 96,389.
Owner, Raymond Barvier, New York, N.Y. Used on preserved fish products.

O. K. and fanciful design. Trade-mark No. 96,600. Owner, E. A.
O'Kelly & Co., London, England. Used on dates (for use in food).

FicTtTBE OP AD- Angel Seated OX A Globe. Trade-mark No. 96,578.
Owner, Fantini & Latorraca, New York, N.Y. Used on olive oil.

GusTALF. Trade-mark No. 96,826. Owner, Pellier Freres, Mans,
France. Used on their products.

White Feost. Trade-mark No. 97,061. Owner, Kentucky Refining
Co., LouisvUle, Ky. Used on cotton seed oil.

Reception-. Trade-mark No. 100,144. Owner, Norton & Curd Co.,
Louisville, Ky. Used on rice, seeded raisins, alimentary paste products,
canned fruits and canned vegetables.

Uneed. Trade-mark No. 96,813. Owner, Lofaro & Rossi, Utica, N.Y.
Used on olive oil.

Beiahdale. Trade-mark No. 96,802. Owner, Grocers' Wholesale Co.,
Des Moines, Iowa. Used on canned vegetables, canned fruits, spices and
canned fish.

155

The Max Ams Machine Co,

Golden Glory. Trade-mark No. 97,624. Owner, Libby, McNeill &
Llbby, Chicago, 111. Used on canned fruits and canned vegetables.

Blue and Gold. Trade-mark No. 97,634. Owner, Minnesota "Valley
Canning Co., Le Sueur, Minn. Used on canned vegetables; viz., canned
peas and corn.

Derby Winner and picture of man seated on a horse. Trade-mark
No. 98,547. Owner, Menzol & Co., New York, N.Y. Used on sardines.

Thousand Acres. Trade-mark No. 97,589. Owner, Bitter Root Val-
ley Orchards, Inc., Ravalli County, Mont. Used on fresh apples, pears
and cherries.

White Rock and pictures of a chicken. Trade-mark No. 97,594.
Owner, Cereal Food Co., Peoria, lU. Used on canned vegetables.

CoLCOLOR and monogram of letters C C. Trade-mark No. 98,099.
Owner, Ungemach A. G. Els. Conserven Fabrik & Import-GeseUschaft,
of Strassburg, Germany. Used on coloring matters for use as ingredients
in foods.

CoLCo-DiEFDSER — no claim to word "difFuser." Trade-mark No.
Owner, Ungemach A. G. Els, Conserven-Fabrik & Import-Gesellschaft,
Strassburg, Germany. Used on coloring matters for use as ingredients
in foods.

Letter A Upon a Shield used in connection with a basket of fruit.
Trade-mark No. 97,933. Owner, Benjamin Lewis Aldridge, Maple Shade,
N.J. Used on poultry, eggs, fresh fruits and vegetables, preserved fruits
and vegetables, and nuts.

Un-Gro-Co. Trade-mark No. 98,018. Owner, C. C. Truax & Co., To-
ledo, Ohio, assignor to United Grocer Co., Toledo, Ohio, a corporation of
Delaware. Used on all their products.

Col Carter and head of man. Trade-mark No. 98,017. Owner,
Sprague, Warner & Co., Chicago, III. Used on canned com.

Ritter. Trade-mark No. 98,008. Owner, The Philip J. Ritter Con-
serve Co., Philadelphia, Pa. Used on catsup, pork and beans, apple butter,
soups, pure fruit preserves, pure fruit jams, pure fruit jellies, mustard,
olives, honey, and compound fruit jams.

Caprice. Trade-mark No. 97,988. Owner, George Lueders & Co., New
York, N.Y. Used on olive oil.

Red Ribbon. Trade-mark No. 98,030. Owner, Yakima County Hor-
ticultural Union, North Yakima, Wash. Used on second quality of fresh
deciduous fruits, apples and pears.

Autocrat. Trade-mark No. 97,970. Owner, Harder & De Voss,
Hamburg, Germany. Used on their products.

Seaketch. Trade-mark No. 97,931. Owner, Alaska Fish Co., Seattle,
Wash. Used on canned salmon.

Our Hobbt Quality. Trade-mark No. 97,995. Owner, Frank Mosca,
New York, N.Y. Used on olive oil and macaroni.

Ponce de Leon. Trade-mark No. 97,986. Owners, S. A. & W. H.
Leonard, Blountstown, Fla. Used on table syrup made from pure sap of
Florida sugar cane.

156

Mount Vernon, N.Y.

Stjnkt-Vau; and picture of an orchard. Trade-mark No. 96,974.
Owner, Libby, McNeill & Libby, Chicago, 111. Used on canned fruits and
canned fish.

Sapsfcker. Trade-mark No. 96,957. Owner, Fort Ogden Citrus Asso-
ciation, Fort Ogden, Fla. Used on citrus fruits.

B1.ACK Hills. Trade-mark No. 96,933. Owner, Black Hills Whole-
sale Grocery Co., Rapid City, S.D. Used on canned fruits, canned vege-
tables, canned fish, coffee, spices and mince meat.

Representation of a Qtjadbilateeal Figure. Trade-mark No. 96,929.
Owner, The J. K. Armsby Co., San Francisco, Cal. Used on raisins, dried
fruits, nuts, canned fruits, canned vegetables, canned chili, canned pimien-
toes, canned milk, canned salmon, olives, olive oil, catsup, pickles, dried
beans, coffee, tea and butter.

Marigold and picture of same. Trade-mark No. 96,945. Owner, Clos-
sett & Devers, Portland, Ore. Used on tea, flavoring extracts for foods
and spices.

Vega. Trade-mark No. 96,983. Owner, Cora F. Moore, San Fran-
cisco, Cal. Used on canned soups.

Pickwick. Trade-mark No. 97,058. Owner, Kansas City Wholesale
Grocery Co., Kansas City, Mo. Used on their products.

Frontier. Trade-mark No. 97,167. Owner, Nave-McCord Mercantile
Co., St. Joseph, Mo. Used on vinegar, tapioca, tea, sugar, rice, pepper,
jelly powder, buckwheat flour, jellies, jams, preserves, pickles.

Great Seal and figure of a seal. Trade-mark No. 97,086. Owner,
The Styron-Beggs Co., Newark, Ohio. Used on flavoring foods.

La Formica. Trade-mark No. 97,041. Owner, Angeli de C. Davini,
Lucca, Italy. Used on olive oil.

Empire. Trade-mark No. 97,156. Owner, John McCormick, New
York, N.Y. Used on citrus fruits, such as oranges, grape-fruit and tan-
gerines, mandarins and kumquats.

Namco. Trade-mark No. 97,074. Owner, North American Mercantile
Co., San Francisco, Cal. Used on canned crab meat, tuna, clams, and
shrimps, peanut butter and peanuts.

Chicken of The Sea. Trade-mark No. 97,193. Owner, White Star
Canning Co., Los Angeles, Cal. Used on tuna fish and pure olive oil,
and olive oil with cottonseed oil and salad oil.

White Beauty. Trade-mark No. 97,609. Owner, Grayson Oil & Cot-
ton Co., Sherman, Tex. Used on cooking oil made from cottonseed oil.

Ghanadaisa and picture of woman. Trade-mark No. 97,639. Owner,
Florence Netter Newfeld, New York, N.Y. Used on canned sardines.

Commander. Trade-mark No. 97,640. Owner, North Ontario Pack-
ing Co., Los Angeles, Cal. Used on dried fruits and raisins.

Clover and picture of same. Trade-mark No. 97,716. Owner, Mo-
hawk Condensed Milk Co., Rochester, N.Y. Used on condensed milk.

BoviNiNE and picture of cow. Trade-mark No. 97,590. Owner, The
Bovinine Co., New York, N.Y. Used on beef juices and meat extracts.

157

The Max Ams Machine Co.

Bust Picture of an Indian Holding a Tomahawk. Trade-mark No.
98,434. Owner, Stone-Ordean-Wells Co., Duluth, Minn. Used on their
products.

Coalado. Trade-mark No. 98,330. Owner, H. Schlinck & Cie., A. G.,
Hamburg, Germany. Used on cocoanut fat, especially, substitute of cocoa
butter, food greases, and food oils; namely, cocoanut oil, palm oil, earth
nut oil, oUve oil, sesame oils, beef fat, suet, margarin.

Apex. Trade-mark No. 98,306. Owner, Meyer & Carmody Import
Co., Inc., New York, N.Y. Used on olives, sardines, peanut butter and
salad dressing.

RocHmA. Trade-mark No. 98,289. Owner, Italian Importing Co.,
Des Moines, Iowa. Used on olive oil.

Dasco. Trade-mark No. 98,355. Owner, Davies & Sullivan Co., New
York, N.Y. Used on coflFee, tea and olive oil.

Imferatob. Trade-mark No. 98,305. Owner, Menzel & Co., New York,
N.Y. Used on sardines.

OAKI.AND. Trade-mark No. 98,313. Owner, Oakland . Vinegar & Pickle
Co., Saginaw, Mich. Used on cider vinegar.

Baby Stuakt and picture of a baby. Trade-mark No. 98,325. Owner,
Sprague-Warner & Co., Chicago, IlL Used on canned peas.

Wedgewood, picture of a vase. Trade-mark No. 98,335. Owner, Down-
ing-Taylor Co., Springfield, Mass. Used on mince meat, tomato catsup,
cornstarch and table syrup.

Acco, figure of Atlas. Trade-mark No. 98,237. Owner, Atlanta Can-
ning Co., Atlanta, N.Y. Used on canned vegetables.

YouTt Kind. Trade-mark No. 98,392. Owner, W. H. J. Kavanaugh,
Chicago, 111. Used on fresh Colorado Rocky Ford gems, melons, and can-
taloupes, and fresh Colorado pink meat gems, melons, and cantaloupes and
fresh celery.

Letter Y. Trade-mark No. 99,412. Owner, Yakimi Valley Fruit
Growers' Association, Yakima, Wash. Used on canned, dried and evapor-
ated fruits and jellies.

Pride. Trade-mark No. 98,435. Owner, Sulzberger & Sons Co., New
York, N.Y. Used on apple butter, fruit jellies, fruit jams and preserves.

Colonial. Trade-mark No. 98,436. Owner, Sulzberger & Sons Co.,
New York, N.Y. Used on fruit jellies and fruit jams.

Red Cedar. Trade-mark No. 98392. Owner, Inderrieden Canning Co.,
Chicago, 111. Used on canned vegetables.

Angler. Trade-mark No. 98,393. Owner, Inderrieden Canning Co.,
Chicago, 111. Used on canned vegetables.

Marceixa. Trade-mark No. 98,394. Owner, Inderrieden Canning Co.,
Chicago, 111. Used on canned vegetables.

King Fisher. Trade-mark No. 99,395. Owner, Inderrieden Canning
Co., Chicago, 111. Used on canned vegetables.

VicTORENE. Trade-mark No. 99,376. Owner, The N. K. Fairbanks Co.,
Chicago, 111. Used on edible fats and oils.

158

Mount Vernon, N.Y.

Reward. Trade-mark No. 97,991. Owner, J. S. McKenzie & Co., Inc.,
New York, N.Y. Used on canned salmon, canned corn and canned
peaches.

Vanity Fair. Trade-mark No. 97,992. Owner, J. S. McKenzie & Co.,
New York, N.Y. Used on canned salmon, canned corn and canned
peaches.

Lemolivoil. Trade-mark No. 97,953. Owner, Carlo Antonio Covina,
New York, N.Y. Used on a specialty of olive oil flavored with essence
of the outer rind of lemons.

BtrcKEYE. Trade-mark No. 98,013. Owner, Ernest Schnitzler, Weirs-
dale, Fla. Used on oranges.

Amo. Trade-mark No. 98,010. Owner Roethlisberger & Co., New
York, N.Y. Used on olive oil.

Nomad. Trade-mark No. 97,958. Owner, U. H. Dudley & Co., New
York, N.Y. Used on dates.

RoB-RoY and figure of man. Trade-mark No. 98,011. Owner, F. E.
Royston & Co., Aurora, 111. Used on canned vegetables, canned pork and
beans, peanut butter, olives, tomato catsup, vinpgar and blended coffee.

Seminoue. Trade-mark No. 97,949. Owner, Chase & Co., Jacksonville,
Fla. Used on citrus fruits and tomatoes.

Adas. Trade-mark No. 98,150. Owner, Frank J. Horton, Youngs-
town, Ohio. Used on tea, coffee, spices and flavoring extracts for foods.)

Shepford. Trade-mark No. 98,151. Owner, Alexander J. Howell,,
Syracuse, N.Y. Used on cheese, bacon, peanut butter, potato chips, horse
radish, welsh rabbit, and dried beef.

Goij)Esr Gage, figure of same. Trade-mark No. 98,301. Owner, Fer-
nando R. Sari, Washington, D.C. Used on olive oil.

AiMO, picture of a castle. Trade-mark No. 98,338. Owner, James
Turnbull, Rosewell, N.M. Used on fresh apples, pears, peaches, plums,,
cherries, strawberries, raspberries, and cantaloupes.

Romana, picture of a woman. Trade-mark No. 98,376. Owner, Pas-
quale Giunta & Son, Philadelphia, Pa. Used on olive oil.

Rogue. Trade-mark No. 98,170. Owner, The Macleay Estate Co.,
Portland, Ore. Used on canned salmon.

LuxtTRY. Trade-mark No. 98,111. Owner, The Arthur Chemical Co.,
New Haven, Conn. Used on flavoring extracts for foods.

SuMMORE. Trade-mark No. 98,339. Owner, Jarvis A. Wood, Phila-
delphia, Pa. Used on citrus fruits — viz., grape-fruit.

Lookout. Trade-mark No. 98,213. Owner, The Sunset Packing Co.,
West Pembroke, Me., and New York, N.Y. Used on canned herring.

Cyrilla. Trade-mark No. 98,331. Owner, Leo E. Schoenfeld, Chicago,
111. Used on their products.

HoMESPusr. Trade-mark No. 98,358. Owner, Thos. P. Dietrick, Rich-
mond, Va. Used on their products.

159

The Max Ams Machine Co.

Sttef Rjdee. Trade-mark No. 99,310. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

Red Flowee. Trade-mark No. 99,211. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

Plantation. Trade-mark No. 99,312. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

Pakadisb Island. Trade-mark No. 99,213. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

Relt. Trade-mark No. 99,360. Owner, J. F. Pyle & Son, San Jose,
Cal. Used on sauces and canned fruits and vegetables.

Panama Pacific. Trade-mark No. 99,304. Owner, Hawaiian Pine-
apple Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pine-
apples.

Scene. Trade-mark No. 99,657. Owner, Freeman G. Davis, Lewis-
ton, Me. Used on canned baked beans and tomatoes.

Mono and Monogram of Lettebs. M I E U. Trade-mark No.
99,896. Owner, Monopol Import Export Union, Inc., New York, N.Y.
Used on bullion cubes, chicken broth cubes, soup flavors, turtle extract,
canned vegetables, vegetables soup powder, canned sardines, beef extract
tablets.

Watchman. Trade-mark No. 99,596. Owner, Kadiak Fisheries Co.,
Seattle, Wash. Used on canned salmon.

Neweka. Trademark. No. 99,597. Owner, Kadiak Fisheries Co.,
Seattle, Wash. Used on canned salmon.

PoiNSEiTA. Trade-mark No. 99,598. Kadiak Fisheries Co., Seattle,
Wash. Used on canned salmon.

Snow Flake. Trade-mark No. 99,911. Owner, Snow Flake Canning Co.,
Brunswick, Me. Used on canned corn.

Tioga. Trade-mark No. 99,733. Owner, Grifath-Durney Co., San
Francisco, Cal. Used on fresh and canned pineapples.

Best Value. Trade-mark No. 99,825. Owner, The Weidman Co.,
Cleveland, Ohio. Used on their products.

Golden Elk. Trade-mark No. 99,879. Griffith-Durney Co., San Fran-
cisco, Cal. Used on canned and fresh pineapples.

Mauna Loa. Trade-mark No. 99,736. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

CttiTERioN. Trade-mark No. 99,752. Owner, Kadiak Fisheries Co.,
Seattle, Wash. Used on canned salmon.

Meeito. Trade-mark No. 99,818. Owner, Union Fisherman's Co-
operative Packing Co., Astoria, Ore. Used on canned salmon.

Pacific Gems. Trade-mark No. 99,981. Owner, Hawaiian Pineapple
Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pineapple.

Hawaiian Club. Trade-mark No. 99,983. Owner, Hawaiian Pine-
apple Co., Ltd., Honolulu, Territory of Hawaii. Used on canned pine-
apple.

160

Mount Veenon, N.Y.

Ahtisto. Trade-mark No. 98,515. Owner, Grossfeld & Roe Co., Chi-
cago, 111. Used on canned fruits, canned vegetables, canned fish, evapor-
ated vegetables and coifee.

Mountain Scene. Trade-mark No. 98,537. Owner, Hoquiam Packing
Co., Hoquiam, Wash. Used on canned salmon and clams.

Nectaelene. Trade-mark No. 98,492. Owner, Ryland W. Eames,
Vale, Ore. Used on canned syrups.

Conductor and picture of conductor and passenger train. Trade-
mark No. 98,539. Owner, The H. T. Lange Co., Eau Claire, Wis. Used
on canned vegetables, sauerkraut and pork and beans.

Veeibest and picture of girl. Trade-mark No. 99,034. Owner, Ar-
mour & Co., Chicago, 111. Used on fish generally, including sardines, sal-
mon and tuna.

Tango and picture of man and woman dancing. Trade-mark No.
98,588. Owner, The Sunset Packing Co., West Pembrooke, Me. Used on
sardines.

Claremont. Trade-mark No. 98,691. Owner, H. G. Prince & Co.,
Fruitvale, Cal. Used on canned fruits and canned vegetables.

Monogram op Letters P P P P Co enclosed in a hexagon. Trade-
mark No. 98,690. Owner, Premier Packing Co., San Diego, Cal. Used on
canned tuna.

Boston. Trade-mark No. 98,635. Owner, Boston Food Products Co.,
Boston, Mass. Used on canned cod fish balls, canned brown bread and
canned baked beans.

Lawndale and picture of house. Trade-mark No. 98,610. Owner,
West Side Wholesale Grocery Co., Chicago, 111. Used on canned fruits
and vegetables and fish.

Golden Gate. Trade-mark No. 98,866. Owner, Golden Gate Packing
Co., San Jose, Cal. Used on canned and preserved fruits and vegetables.

Caltjsa. Trade-mark No. 99,063. Owner, Premier Packing Co., San
Diego, Cal. Used on canned fish.

Beacon. Trade-mark No. 99,058. Owner, McCready & Webster, Bal-
timore, Md. Used on canned fruits, canned vegetables and canned oysters.

Pigeon and picture of a bird on a branch of a tree. Trade-mark No.
99,046. Owner, E. M. Frye & Co., Harrington, Me. Used on canned blue-
berries.

Stronghold and picture of a castle. Trade-mark No. 99,040. Owner,
Diehm-Fansler Grocery Co., East St. Louis, 111. Used on canned fruits,
tomato catsup, canned vegetables and canned salmon.

Champion State. Trade-mark No. 99,389. Owner, Grand River Can-
ning Co., Markesan, Wis. Used on canned vegetables.

Crown and picture of a crown. Trade-mark No. 99,329. Owner, The
Macleay Estate Co., Portland, Ore. Used on canned salmon.

Lanco. Trade-mark No. 99,926. Owner, The H. T. Lange Co., Eau
Claire, Wis. Used on canned vegetables and evaporated milk.

161

The Max Ams Machine Co,

Big F. Trade-mark No. 99,967. Owner, Frick Bros., New Iberia, La.
Used on canned fruits and vegetables.

Magnolia. Trade-mark No. 100,105. Owner, Dunbars, Lopez & Du-
kate Co., New Orleans, La. Used on canned shrimp.

Blub Bied and picture of bird. Trade-mark No. 100,177. Owner,
Stone-Ordean-Wells Co., Duluth, Minn. Used on their products.

PicTUKE OF THE Devil. Trade-mark No. 100,229. Owner, Wm. Un-
derwood Co., Boston, Mass. Used on canned fish, ham, poultry and beef.

Ye Old White Hoese Cellar and picture of a white horse. Trade-
mark No. 100,175. Owner, Percy Steet, New York, N.Y. Used on sauce
put up in bottles.

Thelco. Trade-mark No. 100,713. Owner, The H. Lesinsky Co., El
Paso, Tex. Used on canned fruits, canned vegetables, canned fish and
canned oysters and shrimp.

Vee Gee and letters V G. Trade-mark No. 100,659. Owner, Henry
von Glahn & Son, Brooklyn, N.Y. Used on canned vegetables, canned
fruits and canned fish.

Silver Boy. Trade-mark No. 100,640. Owner, Spitalnik & Bushel,
New York, N.Y. Used on salad oil made from cottonseed, tomato catsup,
white vinegar, and cider vinegar.

Wedding Breakfast. Trade-mark No. 100,700. Owner, Farrell & Co.,
Omaha, Neb. Used on table syrups, sorghum, and maple syrup molasses.

Alaflaga. Trade-mark No. 100,691. Owner, Alabama-Georgia Syrup
Co., Montgomery, Ala. Used on table syrups.

Monogram of Lettters D L & D Co, used in connection with other
features. Trade-mark No. 100,296. Owner, Dunbars, Lopez & Dukate
Co., New Orleans, La. Used on canned shrimp.

Red Seal. Trade-mark No. 100,479. Owner, Armour & Co., Chicago,
111. Used on sardines.

La Famosa. Trade-mark No. 100,836. Owner, Henry F. C. Kilian,
New York, N.Y. Used on canned vegetables, canned fruits, canned salmon
and canned jam.

Pride of Norway. Trade-mark No. 100,843. Owner, Otto L. Kuehn
Co., Milwaukee, Wis. Used on canned sardines.

Penguin. Trade-mark No. 100,844. Owner, Otto L. Kuehn Co., Mil-
waukee, Wis. Used on canned sardines.

Zoo. Trade-mark No. 100,845. Owner, Otto L. Kuehn Co., Mil-
waukee, Wis. Used on canned sardines.

Domino. Trade-mark No. 100,846. Owner, Otto L. Kuehn Co., Mil-
waukee, Wis. Used on canned sardines.

Kayak. Trade-mark No. 100,847. Owner, Otto L. Kuehn Co., Mil-
waukee, Wis. Used on canned sardines.

Cob Style. Trade-mark No. 100,586. Owner, The MoUen Thompson
& James Co., Cleveland, Ohio. Used on canned corn.

Dixie. Trade-mark No. 100.814. Owner, B. A. Hancock, Atlanta, Ga.
Used on vinegar, sauerkraut, pickles, mustard, jellies and preserves.

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Caravel. Trade-mark No. 100,848. Owner, La Manna, Azema &
Farnan, New York, N.Y. Used on canned sardines and olive oil.

RosEBERBT. Trade-mark No. 100,818. Owner, Hawks, Inc., Bloom-
ington, lU. Used on their products.

Montrose. Trade-mark No. 100,748. Owner, Augusta Canning Co.,
Brunswick, Me. Used on canned corn, succotash and lima beans.

RoMOLo-MoNTi. Trade-mark No. 100,739. Owner, Michele Ajello,
Brooklyn, N.Y. Used on canned olive oU, fruits and vegetables.

Chic-I-Nuna. Trade-mark No. 100,886. Owner, Premier Packing
Co., Chicago, 111. Used on canned albicore.

Relt. Trade-mark No. 100,886. Owner, J. F. Pyle & Son, San Jose,
Cal. Used on sauces and canned fruits and vegetables.

Monogram or Letters S B. Trade-mark No. 100,900. Owner, Segger-
man Bros., Inc., New York, N.Y. Used on green, dried and evaporated
apples.

163

ASSOCIATIONS

,, IN THE

CANNING AND PACKING
INDUSTRIES

WHEN AND WHERE PAST NATIONAL CONVENTIONS

WERE HELD, AND NAMES OF THE

PRESIDENTS.

Atlantic States Packers' Association R. Tynes Smith, President

Western Packers' Canned Goods Association Peter Whitmer, President

Canning Machinery and Supplies Association F. O. Conant, President

Detroit— 1900

Atlantic States Packers' Association J. C. Winters, President

Western Packers' Canned Goods Association A. H. Trego, President

Canning Machinery and Supplies Association I. V. McCagg, President

ROCHESTEB — 1 901

Atlantic States Packers' Association F. F. Hubbard, President

Western Packers' Canned Goods Association J. W. Cuykendall, President

Canning Machinery and Supplies Association J. A. Chisholm, President

Milwaukee — 1 902

Atlantic States Packers' Association F. F. Hubbard, President

Western Packers' Canned Goods Association J. W. Cuykendall, President

Canning Machinery and Supplies Association J. A. Chisholm, President

Washington, D. C— 1903

Atlantic States Packers' Association Willard G. Rouse, President

Western Packers' Canned Goods Association A. C. Fraser, President

Canning Machinery and Supplies Association Fred H. Knapp, President

Columbus, O. — 1904

Atlantic States Packers' Association Willard G. Rouse, President

Western Packers' Canned Goods Association A. C. Fraser, President

Canning Machinery and Supplies Association Fred H. Knapp, President

National Canned Goods and Dried Fruit Brokers' Association

Thomas J. Meehan, President

Columbus, O. — 1905

Atlantic States Packers' Association George G. Bailey, President

Western Packers' Canned Goods Association A. C. Fraser, President

Canning Machinery and Supplies Association C. A. Suydam, President

National Canned Goods and Dried Fruit Brokers' Association

Walter A. Frost, President

Atantic City, N. J. — 1906

Atlantic States Packers' Association George G. Bailey, President

Western Packers' Canned Goods Association Lon A. Sears, President

Canning Machinerr and Supplies Association C. A. Suydam, President

National Canned Goods and Dried Fruit Brokers' Association

Walter A. Frost, President

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Buffalo, N. Y.— 1907

*National Canners' Association George G. Bailey, Preaident

Western Packers' Canned Goods Association Lon A. Sears, President

Atlantic States Packers' Association Hugh S. Orem, President

Canning Machinery and Supplies Association . . . . E. M. Lang, Jr., President

National Canned Goods and Dried Fruit Brokers' Association

Walter A. Frost, President

ClNCHflTATI, O.— 1908

National Canners' Association Charles S. Crary, President

Canning Machinery and Supplies Association E. M. Lang, Jr., President

National Canned Goods and Dried Fruit Brokers' Association

Walter A. Frost, President

Louisville, Kt. — 1909

National Canners' Association Charles S. Crary, President

Canning Machinery and Supplies Association. . . .George W. Cobb, President

National Canned Goods and Dried Fruit Brokers' Association

Frank L. Deming, President

Atlantic City, N. J. — 1910

National Canners' Association Lon A. Sears, President

Canning Machinery and Supplies Association. . . .George W. Cobb, President

National Canned Goods and Dried Fruit Brokers' Association

Charles S. Jones, President

Milwaukee, Wis. — 1911

National Canners' Association W. R. Roach, President

Canning Machinery and Supplies Association Thomas A. Scott, President

National Canned Goods and Dried Fruit Brokers' Association

Charles S. Jones, President

RoCHESTEtt, N. Y. — 1912

National Canners' Association S. F. Haserot, President

Canning Machinery and Supplies Association. . . .Thomas A. Scott, President

National Canned Goods and Dried Fruit Brokers' Association

Joseph H. Kline, President

Louisville, Ky. — 1913

National Canners' Association Bert M. Fernald, President

Canning Machinery and Supplies Association . . W. C. Langbridge, President

National Canned Goods and Dried Fruit Brokers' Association

Richard Dallam, President

Baltimoke, Md. — 1914

National Canners' Association W. C. Leitch, President

Canning Machinery and Supplies Association .. W. C. Langbridge, President

National Canned Goods and Dried Fruit Brokers' Association

Richard Dallam, President

* The National Canners' Association came into existence at this meeting, near the close
of which it took hold.

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PROGRAM OF THE SEVENTH ANNUAL CONVENTION

OF THE NATIONAL CANNERS' ASSOCIATION

AND ALLIED INDUSTRIES.

The seventh annual convention of the National Canners' Asso-
ciation and its allied industries will be held in Baltimore, Md.,
February 2-6, 1914, inclusive.

We cordially invite the entire canning industry and its
friends, the members of the Canning Machinery and Supplies
Association and the National Canned Foods and Dried Fruits
Brokers' Association, and welcome them to participate in the
events of what should prove for all a most resultful week.

B. M. FEB.NALD,

President National Canners' Association.

W. C. Langbeidge,
President Canning Machinery and Supplies
Association.

RicHAED Dallam,

President National Canned Goods and
Dried Fruits Brokers' Association.

The committees appointed by the Baltimore Canned Goods
Exchange to prepare for the convention and care for the visitors
on that occasion are made up of the following well-known gentle-
men:

Convention Committee

F. A. Torch, Chairman Rufus M. Gibbs

D. H. Stevenson H. W. Krebs

Ed. A. Kerr Albert T. Myer

Geo. N. Numsen J. Cecil Smith

Sub-Committees

HOTEL

D. H. Stevenson, Chairman A. Hampton Steele
W. C. West Thos. L. North, Jr.

168

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PUBLICITY AND PEESS

Ed. A. Kerr, Chairman John R. Baines

H. S. Orem Arthur Judge

FINANCE

Geo. N. Numsen, Chairman B. Hamburger
Wm. A. Wagner L. Langrall

ATTENDANCE

Rufus M. Gibbs, Chairman Robert A. Sindall
Wm. Silver L. G. Kraft

ENTERTAINMENT

H. W. Krebs, Chairman W. E. Wilson

John S. Gibbs, Jr. Chas. G. Summers, Jr.

W. F. Assau

MACHINERY HALI,

Albert T. Myer, Chairman Walter J. Phelps

H. P. Strasbaugh Jas. B. Piatt

Richard Dorsey Frank A. Curry

RECEPTION

J. Cecil Smith, Chairman C. J. Schenkel

E. C. White A. J. Hubbar

Thos. J. Meehan C. F. Butterfield

The sessions of the National Canners' Association will be held
in the assembly rooms of the Hotel Belvedere.

PROGRAM

Monday, February 2.

Machinery Hall open all day. There will be no session of the
convention this day. Everyone is urged immediately upon arrival
to come to the secretary's office at the Belvedere Hotel and reg-
ister.

It is exceedingly important that each person register imme-
diately upon arrival, as the official badge will he necessary to
obtain admission to the Machinery Hall and convention halls.

Monday Evening at 8 O'clock Meeting of the Directors of
National Canners' Association, at the Hotel Belvedere. It Is
Important for all Directors to Attend This Meeting.

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Tuesday, February 3, 10 O'Clock A.M.

OPENING SESSION

Assembly Rooms, Hotel Belvedere.
Machinery Hall closed until 1 o'clock p.m.

F. A. Torsch, President, Baltimore Canned Groods Exchange,
presiding.

Invocation — His Eminence James Cardinal Gibbons.

"Maryland, My Maryland !" — His Excellency Phillips Lee Golds-
borough, Governor of Maryland.

"The Dignified Mission of Canned Foods" — ^His Excellency
Charles R. Miller, Governor of Delaware.

Baltimore Greetings — Honorable James H. Preston, Mayor of
Baltimore.

Response — ^William C. Leitsch, First Vice President, National
Canners' Association, Columbus, Wis.

Addresses of Presidents — Hon. B. M. Femald, President, National
Canners' Association ; W. C. Langbridge, President, Canning
Machinery and Supplies Association ; Richard Dallam, Pres-
ident, National Canned Goods and Dried Fruits Brokers' As-
sociation.
The recommendations of the president of the National Can-
ners' Association will be furnished in printed form, together with

the report of the secretary and treasurer.

Announcement of convention and special committees.

Tuesday Aeternoon

Machinery Hall open. No session of National Canners' As-
sociation, except special committee work.

Reception by the visiting ladies and the ladies of Baltimore to
Mrs. M. V. Terhune (Marion Harland).

Music — Tea.

Tuesday Evening

A typical Maryland oyster roast, tendered by the host, the
Baltimore Canned Goods Exchange.

Place : The cannery of the John Boyle Company, South Wolfe
Street, comer Thames Street.

Hour: 7 o'clock.

Oysters in practically every known Maryland style — ^raw,
roasted and steamed. Elaborate entertainment.

170

Mount Vernon, N.Y.

Wednesday, Februaky 4, 10 O'Clock A.M.
Assembly Rooms, Hotel Belvedere.

Machinery Hall closed until 1 o'clock p.m.

"Reciprocal Insurance" — John C. Bardwell, St. Louis, Mo.

"Important Factors Affecting Crop Production" — Dr. H. J.
Wheeler, Manager Agricultural Service Bureau, American
Agricultural Chemical Co., Boston, Mass.

Address — Hon. J. Harry Covington, Interstate and Foreign
Commerce Committee, House of Representatives.

"Federal Government and Food Products" — O. B. McGlasson,
President National Wholesale Grocers' Association, Chi-
cago, 111.

"Links in the Chain of Distribution"— Col. John A. Lee, Chi-
cago, HI.

"Retailer's Confidence" — John A. Green, Secretary National Re-
tail Grocers' Association, Cleveland, Ohio.

Report of Committee on Nominations.

Election of officers of the National Canners' Association.

Wednesday Mobning, 10 O'Clock

Meeting of Canning Machinery and Supplies Association,
Hotel Belvedere. Nomination of officers and other association
business.

Wednesday Afternoon and Evening

Machinery Hall open.

National Canners' Association Committee meeting.
Ladies will visit the famous Walters Art Gallery, Mount
Vernon Place.

Wednesday Evening

Session in Albaugh's Lyceum Theater, Charles Street, near

Preston.
Address — Mrs. M. V. Terhune (Marion Harland).
"The Housewife's Debt to the Canned Food Industry" — Mrs.
Winnifred Harper Cooley, National President of Associated
Clubs of Domestic Science, New York.

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"Solving a Great Problem" — Hugh S. Orem, former President
of Baltimore Canned Goods Exchange.

Moving Pictures: Catching Salmon — Miller Freeman, Secre-
tary Alaska and Puget Sound Packers' Association. Capt.
J. J. Reynolds, Secretary Oregon-Washington-Califomia
Coast Salmon Packers' Association, Portland, Ore.

Canning Hawaiian pineapple.

Thuesday, February 5, 10 O'Clock A.M.
Assembly Rooms, Hotel Belvedere.
Machinery Hall closed until 1 o'clock p.m.
"Fire Insurance Canners' Exchange, Chicago" — George G.

Bailey, Treasurer Advisory Board, Rome, N.Y.
Address — ^Dr. C. L. Alsberg, Chief, Bureau of Chemistry, Wash-
ington, D.C.
"Export Trade in Canned Products ; How to Get It and How to
Keep It" — Hon. Wm. C. Redfield, Secretary of Commerce,
Department of Commerce, Washington, D.C.

Reports of All Committees

Cooperative Committee with Wholesale Grocers — ^L. A. Sears,
Chairman.

Committee on Legislation — ^E. V. Stockham, Chairman.

Committee on Scientific Research — Henry Burden, C/uiirman.

Committee on Adjustment — E. V. Stockham, Chairman.

Committee on Sanitation — Wm. C. Leitsch, Chairman.

Committee on Publicity^ — F. L. Deming, Chairman.

Committee on Contracts and Terms, Weights and Measure-
ments — L. A. Sears, Chairman.

Thursday Afternoon

Machinery Hall open.

Automobile ride for ladies into the famously beautiful coun-
tryside of Baltimore. Entertainment and refreshments at the
Country Club.

172

MouNX Vernon, N.Y.

Thuesday Evening

Theater Parties — ^American Can Company.
Ford's Opera House, Fayette Street, near Eutaw Street.

(Doris Keane in "Romance").
Auditorium Theater, Howard Street, near Franklin Street.

(PoK Players in "The Fortune Hunter").

Friday, Februauy 6

Visit to research laboratories of the National Canners' As-
sociation, Washington, D.C., at 1739 H Street, N.W. Visitors
will be the special guests of the laboratories.

The laboratories will be open each day during the convention
and full inspection is cordially invited.

Resume of Social Functions

Tuesday ^fierwoom— Reception to Mrs. Terhune. Ladies.

Tuesday Evening — Oyster Roast, Cannery of John Boyle Com-
pany, Wolfe and Thomas Streets. Ladies and gentlemen.

Wed/nesday Afternoon — ^Visit to Walters Art Gallery. Ladies.

Wednesday Evening — Series of lectures on domestic science and
kindred subjects, Lyceum Theatre.

Thursday Afternoon — ^Automobile ride into the country, and en-
tertainment and refreshments at Country Club. Ladies.

Thursday Evenmg — Theatre parties tendered by the American
Can Company, Ford's Opera House — ^Doris Keane in "Ro-
mance." Auditorium, Poll Players in "The Fortune
Hunter."

PROGRAM OF THE ELEVENTH ANNUAL MEETING,

NATIONAL CANNED FOODS AND DRIED

FRUITS BROKERS' ASSOCIATION

Banquet Hall, Hotel Belvedere, Baltimore, Md., 1914.
Tuesday, Februauy 3, 10 A.M.
1. Joint meeting with National Canners' Association and Can-
ning Machinery and Supplies' Association, in Convention

Hall, Hotel Belvedere.

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Tuesday, Febkuaey 3, 2 P.M.

2. Meeting of members of National Canned Goods and Dried

Fruits Brokers' Association, in Banquet Hall, Hotel Belve-
dere.

3. Roll call.

4. Reading of minutes of previous meeting.

5. Greeting on behalf of Maryland Brokers, by Mr. Thomas J.

Meehan, of T. J. Meehan & Co., Baltimore, Md.

6. Appointment of committee on nominations and committee on

resolutions.

7. Report of president.

8. Report of secretary.

9. Report of treasurer.

10. Report of standing committees.

Thursday, February 5, 10 A.M.

11. Address, "The Broker from the Jobber's Point of View," by

Mr. Walter B. Timms, of Austin, Nichols & Co., New York.

12. Address, "The Broker from the Packer's Point of View," by

Mr. Samuel F. Haserot, of the Haserot Canneries Co., Cleve-
land, Ohio.

13. Address, "The Broker as Seen by Himself," by Willard G.

Rouse, Easton Commission Co., Easton, Md.

14. Address, "Some Legal Aspects of the Brokerage Business,"

by Mr. S. A. Williams, Counsel for the National Canners'
Association.

Wednesday, February 4, 10 A.M.

15. Address, Hon. B. M. Fernald, President National Canners'

Association.

16. Address, Mr. O. B. McGlasson, President National Whole-

sale Grocers' Association.

17. Address, Mr. W. C. Langbridge, President Canning Ma-

chinery and Supplies Association.

174

Mount Vernon, N.Y.

Wednesday. Februauy 4, 2 P.M.

18. Consideration of unfinished business.

19. New business.

20. Report of committee on resolutions.

21. Report of committee on nominations.

22. Election of ofiicers.

23. Adjournment.

PRINCIPLES OF ORGANIZATION

Some reasons for becoming a member of the National Can-
ners' Association are as follows:

1. To get acquainted with other business men.

2. To learn from other canners actual trade conditions.

3. To better trade credits and collections in general,

4. To learn that good conditions are not the result of in-

dividual effort.

5. To get better results by co-operation.

6. To learn to work together for the common good.

7. To help support the canning industry since the canning

industry supports you.

8. To do your share in keeping factories and business
methods clean and attractive.

9. To get for canned foods the endorsement of the best

schools, churches and housewives.
10. To get away from self, find good in others and be one
in the best association, composed of the best canners
having the best factories, doing the best business, with
the best buyers at the best terms and all to be made
better as the membership increases.

NATIONAL CANNERS' ASSOCIATION MOVES TO
LABORATORIES.

On June 27th, 1914, the office of the National Canners' Asso-
ciation moved from the Woodward Building, where it has been
since it went to Washington, about a year ago, to the Laboratory
Building at 1739 H Street N.W. This brings the whole business
under the one roof, and makes it much more handy for all par-
ties concerned. Those who have visited the Laboratories know
that the building is a handsome one, and that the new arrange-
ment permits an even better housing than before.

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EXECUTIVE OFFICERS OF NATIONAL CANNERS' ASSOCIATION
SINCE ITS ORGANIZATION

1907

George G. Bailey, President, Rome, N.Y.
Chables S. Ceary, Vice-President, Waukesha, Wis.

Executive Committee

George G. Bailey, Rome, N.Y. R. I. Bentley, San Francisco, Cal.

Charles S. Crary, Waukesha, Wis. J. S. Hughes, St. Paul, Miim.

W. R. Roach, Hart, Mich.

1908

Charles S. Crary, President, Waukesha, Wis.
L. A. Sears, Vice-President, ChiUicothe, Ohio.

Executive Committee

Charles S. Crary, Waukesha, Wis. George G. Bailey, Rome, N.Y.

L. A. Sears, CUllicothe, Ohio. Hugh S. Orem, Baltimore, Md.

W. R. Roach, Hart, Mich.

1909

Charles S. Crary, President, Waukesha, Wis.
L. A. Sears, Vice-President, ChUlicothe, Ohio.

Executive Committee

Charles S. Crary, Waukesha, Wis. S. F. Haserot, Cleveland, Ohio.

L. A. Sears, ChiUicothe, Ohio. Hugh S. Orem, BaJtimore, Md.

W. R. Roach, Hart, Mich. George G. Bailey, Rome, N.Y.

1910

L. A. Sears, President, ChiUicothe, Ohio.
W. R. Roach, Vice-President, Hart, Mich.

Executive Committee

L. A. Sears, ChiUicothe, Ohio. Hugh S. Orem, Baltimore, Ma.

W. R. Roach, Hart, Mich. S. F. Haserot, Cleveland, Ohio.

Crafton Johnson, Greenwood, Ind. Gene Dickinson, Eureka, 111.

C. S. Crary, Waukesha, Wis. W. O. Hoffecker, Smyrna, Del.
George G. Bailey, Rome, N.Y.

1911

W. R. Roach, President, Hart, Mich.
S. F. Haserot, Vice-President, Cleveland, Ohio.

Executive Committeb

W. R. Roach, Hart, Mich. E. V. Stockham, Ferryman, Md.

S. F. Haserot, Cleveland, Ohio. M. W. Jones, Vinton, Iowa.

Gene Dickinson, Eureka, lU. F. F. Wiley, Edinburg, Ind.

H. C. Hemingway, Syracuse, N.Y. L. A. Sears, ChiUicothe, Ohio.

C. H. Bentley, San Francisco, Cal. P. L. Deming, Chicago, IlL

W. C. Leitsch, Columbus, Wis. W. O. Hoffecker, Smyrna, Del.

C. T. Lee, Chicago, lU. B. M. Fernald, West Poland, Me.

176

Mount Vernon, N.Y.

1912

S. F. Haserot, President, Cleveland, Ohio.
B. M. Febnald, Vice-President, West Poland, Me.

Executive Committee

S. F. Haserot, Cleveland, Ohio.

B. M. Femald, West Poland, Me.
W. R. Roach, Hart, Mich.

L. A. Sears, Chillicothe, Ohio.
E. V. Stockham, Ferryman, Md.

C. T. Lee, Chicago, 111.

C. H. Bentley, San Francisco, Cal.
Richard Dickinson, Eureka, 111.

H. C. Hemingway, Syracuse, N.Y.
M. W. Jones, Waterloo, Iowa.
F. L. Deming, Chicago, 111.
T. J. Gorman, Seattle, Wash.
W. O. Hoffecker, Smyrna, Del.
W. C. Leitsch, Columbus, Wis.
F. W. Donthitt, Big Stone City, S.D.

1913

Beet M. Fernald, President William C. Leitsch, 1st Vice-President

Frank E. Gobrell, Secretary, Treasurer, Director of Publicity

LoTjis Dashiell, Assistant Secretary

1914

William C. Leitsch, President, Wisconsin.

George N. Numseh, 1st Vice-President, Maryland

Frank E. Gorrell, Secretary and Treasurer, Washington, D.C.

Loots Dashieix, Assistant Secretary, Washington, D.C.

Executive Committee

B. M. Femald Maine

W. C. Leitsch Wisconsin

Samuel F. Haserot Ohio

Wm. R. Roach Michigan

L. A. Sears Ohio

E. V. Stockham Maryland

Charles T. Lee Illinois

C. H. Bentley California

H. C. Hemingway New York

Richard Dickinson Illinois

Frank L. Deming Illinois

W. O. Hoffecker Delaware

T. J. Gorman Washington

F. W. Douthitt South Dakota

George B. Morrill Maine

S. F. Taylor New York

Geo. N. Numsen Maryland

Floyd Mattice Indiana

George E. Lichtv Iowa

G. E. Grier . . .". California

Vice-Presidents

Wm. C. Smith Indiana

W. O. Hoffecker Delaware

E. E. Chase California

M. H. Hegerle Minnesota

R. B. Gillette Missouri

Frank Gerber Michigan

S. B. Orr Ohio

N. J. Griffith New York

E. F. Trego Illinois

F. D. Bolton Virginia

D. J. Fitzgerald Wisconsin

W. J. Parker Utah

0. H. Mitchell Iowa

F. A. Torsch Maryland

J. T. Barron Oregon

Wm. Moore Illinois

C. H. Musselman Pennsylvania

J. O. Holt Oregon

F. A. Seuf ert Oregon

W. A. Lowman Washington

C. S. Baxter Maine

Directors

B. M. Fernald, Fernald, Keen & True Co., West Poland, Me.
W. R. Roach, W. R. Roach & Co., Hart, Mich.
E. V. Stockham, Ferryman, Md.

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The Max Ams Machine Co.

L. A. Sears, The Sears & Nichols Co., Cbillicothe, Ohio

Charles T. Lee, Libby, McNeill & Libby, Chicago, 111.

George N. Numsen, William Numsen & Sons Co., Baltimore, Md.

C. H. Bentley, California Fruit Canners' Association, San Francisco, CaL

S. F. Haserot, The Haserot Canneries Co., Cleveland, Ohio

Wm. C. Leitsch, Columbus Canning Co., Columbus, Wis.

Richard Dickinson, Dickinson & Co., Eureka, 111.

W. O. Hoffecker, J. H. Hoffecker Canning Co., Smyrna, Del.

F. W. Douthitt, Big Stone Canning Co., Big Stone City, S.D.

E. S. Thorne, Geneva Preserving Co., Geneva, N.Y.
Frank Gerber, Fremont Canning Co., Fremont, Mich.

J. F. Rourke, Grand Island Canning Co., Grand Island, Neb.

S. G. Chamberlain, Pierce City Packing Co., Pierce City, Mo.

J. G. M. Barnes, Kaysville Canning Co., Kaysville, Utah

George B. Chatham, Lowell Canning Co., Lovcell, Wis.

H. C. Hemingway, H. F. Hemingway & Co., Syracuse, N.Y.

M. W. Jones, Sac City Canning Co., Sac City, Iowa.

Frank L. Deming, Pacific-American Fisheries, Chicago, 111.

T. J. Gorman, Gorman & Co., Seattle, Wash.

S. Frederic Taylor, Borden's Condensed Milk Co., New York, N.Y.

J. Ed. Guenther, Blue Grass Canning Co., Owensboro, Ky.

Charles S. Stevens, Stevens Bros., CedarvUle, N.J.

J. W. McCall, Gibson Canning Co., Gibson City, 111.

George B. Morrill, Burnham & MorrUl Co., Portland, Me.

J. W. Cuykendall, Atlantic Canning Co., Atlantic, Iowa

W. A. Baldwin, Haiku Fruit & Packing Co., Haiku, Maui, T.H.

Geo. E. Litchy, Waterloo Canning Corp., Waterloo, Iowa.

Charles Latchen, Wabash Canning Co., Wabash, Ind.

F. A. Seufert, Seufert Bros. Co., The, Dallas, Ore.
Chas. S. Stevens, Stevens Bros., Cedarville, N. J.

F. J. Mattice, Rochester Canning Co., Rochester, Ind.

G. E. Grier, Pasadena Canning Co., Pasadena, Cal.

STANDING COMMITTEES
NATIONAL CANNERS' ASSOCIATION

1914

Advisory Board

J. W. McCall, Chairman, Illinois.
Frank Van Camp, Indiana. W. T. P. Wardrop, Illinois.

George G. Bailey, New York. J. T. Dorrance, New Jersey.

W. S. Thomas, Michigan. F. M. Shook, Ohio.

William Moore, Illinois. E. Reynolds, Wisconsin.

Co-oPERAn\'E Committee With Wholesale Grocers
L. A. Sears, Chairman, Ohio.
C. T. Lee, Illinois. W. S. Thomas, Michigan.

Legislation
E. V. Stockham, Chairman, Maryland.
George N. Numsen, Maryland. Henry Burden, New Ybrk.

J. P. Olney, New York. W. A. Wagner, Maryland.

C. W. McReynolds, Indiana.

1T8

Mount Vernon, N,Y.

Scientific Reseauch
Henry Burden, Chairman, New York.
Gen. Henry G. Sharpe, Washington, L. A. Sears, Ohio.

D.C. W. R. Roach, Michigan.

Dr. W. D. Bigelow, Washington, B. M. Fernold, Maine.

D.C. C. S. Jones, Illinois.

Dr. A. W. Bitting, Washington, J. C. Puetz, Illinois.

D.C. R. I. Bentley, California.

S. F. Haserot, Ohio.

H. A. Baker, Secretary, New York.

AHBITEATIOIf

E. V. Stockham, Chairman, Maryland.
D. C. Pierce, New York. C. S. Stevens, New Jersey.

SANlTATIOir

F. M. Shook, Chairman, Ohio.
C. T. Lee, IlUnois. F. F. Wiley, Indiana.

Resolutions
C. T. Lee, Chairman, Illinois.
Floyd Mattice, Indiana. J. C. Winters, New York.

W. R. Olney, New York. George E. Stocking, Illinois.

F. M. Shook, Ohio. E. E. Chase, California.

PuBLicmr
F. L. Deming, Chairman, Illinois.
M. W. Jones, Iowa. Ira S. Whitmer, Illinois.

F. F. Wiley, Indiana. James Hutchinson, Wisconsin.

Frank Gerber, Michigan. Chas. Satchem, Indiana.

Contracts, Teems, Weights and Measubes
Richard Dickinson, Chairman, Illinois
Geo. G. Bailey, N.Y. W. R. Roach, Mich.

J. C. Winters, N.Y. L. A. Sears, Ohio

CANNING MACHINERY AND SUPPLIES' ASSOCIATION

W. C. Langbridge, President Albany, N.Y.

A. F. W. St. John, Vice-President Columbus, Ohio

Thomas A. Scott, Treasurer Cadiz, Ohio

H. A. Hanna, Secretary Cadiz, Ohio

R. H. Lang, Clerk Portland, Me.

Directors
W. A. Chapman, Silver Creek, N.Y. T. A. Scott, Cadiz, Ohio
L. A. Faber, Philadelphia, Pa. H. M. Kronan, Baltimore, Md.

Ogden S. Sells, Buffalo, N.Y. R. A. SindaU, Baltimore, Md.

NATIONAL CANNED GOODS AND DRIED FRUITS BROKERS'

ASSOCIATION

Secretary's Office, 326 W. Madison St., Chicago.

OlTICERS

President:

Richard Dallam Bel Air, Md.

Smith- Webster Co.
1st Vice-President: gnd Vice-President:

W. H. NiOHOLLS Chicago, 111. Ciias. A. Carey Philadelphia, Pa.

W. H. Nicholls & Co. Null & Carey.

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3rd Vice-President:

RuFt73 H. DiiAPEtt Duluth, Wis.

Draper Brokerage Co.
Secretary : Treasurer :

Ja8. M. Hobbs Chicago Hexey Colberg Chicago

Flannery & Hobbs. Henry Colberg.

DiBECTOKS

One Tear: Two Tears:

Frank Aplin New York, N.Y. Oscar HoflFman. .San Francisco, CaL

J. K. Armsby Co. Hoffman & Greenlee.

Paul W. Paver Chicago, 111. Claude Van Zandt.Fort Worth, Tex.

The J. M. Paver Co. Claude Van Zandt & Co.

Three Tears :
James I. Munoz, Jacksonville, Fla.
John S. McDaniel, Easton, Md.

NATIONAL CANNED GOODS AND DRIED FRUITS BROKERS'
ASSOCIATION COMMITTEES

Advisobt

Jos. H. Kline, Chairman, Cleveland, Ohio.
Charles S. Jones Peoria, III. Walter A. Frost Chicago, HL

Co-operation

John A. Lee, Chairman, Chicago, lU.

Harry C. Taft,. .San Francisco, Cal. John Chany Boston, Mass.

Fred Fabian. . .Salt Lake City, Utah H. F. C. Kilian New York City

ARBITRATIOlf

WUliam Silver, Chairman, Aberdeen, Md.

Fred A. Alpin New York, N.Y. J. L. Ford, Jr St. Louis, Mo.

John R. Adams Chicago, 111. C. P. McFarland. .Los Angeles, CaL

Factory Sanitation

Waiiam Silver, Chairman, Aberdeen, Md.

H. C. Gilbert Indianapolis, Ind. Charles Corby New York City

M. G. Block Kansas City, Mo. F. W. Smith Los Angeles, CaL

Commerce and Transportatioit

George R. Freeman, Chairman, Fargo, N.D.

F. W. Stith Los Angeles, CaL H. Goldschmidt . .San Antonio, Tex.

T. J. Preece Minneapolis, Minn. James R, Baker Chicago, IlL

Finance

Luman R. Wing, Chairman, Chicago, 111.
George Petti John Chicago, 111. W. R. Conover Boston, Mass.

Pure Food

Charles S. Jones, Chairman, Peoria, 111.

F. E. Booth San Francisco, Cal. F. B. Greene Portland, Me.

C. A. Taylor Brunswick, Ga. W. R. Chace Cincinnati, Ohio

180

Mount Vernon, N.Y.

Standards
P. W. Paver, Chairman, Chicago, 111.

Thomas J. Meehan.. Baltimore, Md. H. M. Reed Waterloo, Iowa

Ralph Crary Waukesha, Wis. A. B. Field San Francisco, Cal.

EXTEBTAINMENT

J. Cecil Smith, Chairman, Baltimore, Md.

E. C. Shriner Baltimore, Md. C. W. Baker Aberdeen, Md.

Thomas J. Meehan. .Baltimore, Md. R. Harry Webster Bel Air, Md.

Co-OPEHATioN With Caufobnia Dkied Fruits Association

Oscar Hoffman, Chairman, San Francisco, Cal.
C. C. Kinsey San Francisco, CaL Walter A. Field, San Francisco, Cal.

NATIONAL WHOLESALE GROCERS' ASSOCIATION

Oscar B. McGlasson Chicago

Vice-Presidents :

Wm. C. McConatjghy D. C. Shaw Pittsburg, Pa.

Parkersburg, W. Va. O. J. Moore Sioux City, Iowa

P. C. Descher Sacramento, Cal. Geo. W. FERGUsoN.Springfield, Mass.

Secretary :
Alfred H. Beckmann 6 Harrison St., New York City

Treasurer :
Theodore F. Whitmaush New York

BALTIMORE CANNED GOODS EXCHANGE

F. A. ToRSCH, President Baltimore, Md.

Geo. N. Numsen, Vice-President Baltimore, Md.

Leander Langrall, Treasurer Baltimore, Md.

Wm. F. Assait, Secretary Baltimore, Md.

Morris Soper, Counsel Baltimore, Md.

Chas. GiASER, Chemist Baltimore, Md.

Executive Committee
Hugh S. Orem. Albert R. Myer.

John S. Gibbs, Jr.

Arbitration Committee
E. C. White. W. A. Wagner.

C. J. Schenkel. J. R. Baines.

James B. Piatt.

Committee on Commerce
R. M. Gibbs. Louis Grebb.

C. J. Brooks. D. H. Stevenson.

John SchaU.

CoJtMiTTEE ON Legislation
George N. Numsen. A. T. Myer.

George T. Phillips. W. E. Robinson.

E. H. Miller.

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Committee on Claims

H. S. Orem. C. F. ButterfieW.

B. Hamburger. W. A. Silver.

Frank Curry.

Hospitality Committee

T. J. Meehan. H. W. Krebs.

E. A. Keer.

Brokers' Committee

H. A. Waidner. Henry Fleming.

William Grecht.

PACKERS' CANNED FOOD WESTERN ASSOCIATION

Wm. Moore, President Hoopeston, lU.

F. Gerber, Vice-President Fremont, Mich.

Geo. W. Drake, Secretary and Treasurer CirclevUle, Ohio

ILLINOIS CANNERS' ASSOCIATION

E. F. Trego, President Hoopeston, lU.

R. DiCKursoM-, Vice-President Eureka, 111.

H. D. Barxes, Secretary and Treasurer Elgin, 111.

INDIANA CANNERS' ASSOCIATION

W. H. Dyer, President Vincennes, Ind.

N. L. HuTTo, Vice-President SharpsviUe, Ind.

Harry W. McCartney, Secretary and Treasurer. .Greenwood, Ind.

OHIO CANNERS' ASSOCIATION

S. B. Ork, President CirclevOle, Ohio

J. F. Montgomery, Vice-President Columbus, Ohio

F. M. Shook, Secretary and Treasurer Urbana, Ohio

Directors:
L. A. Sears C. C. McDonald

I. E. Crampton H. L. Harding

F. Reichelderfer.

NEW YORK STATE CANNED GOODS PACKERS' ASSOCIATION

N. J. Griffith, President .T. Stittville, N.Y.

F. D. Smith, Vice-President Springville, N.Y.

A. R, Hatfield, Secretary Utica, N.Y.

A. R. Hunt, Treasurer Oswego, N Y

IOWA CANNERS' ASSOCIATION

George E. Lichty, President Waterloo

George Kelley, Vice-President Grinnell

E. W. ViHDEN, Secretary and Treasurer GUman

MINNESOTA CANNERS' ASSOCIATION

M. H. Hegehle, President St. Bonifacius, Minn.

A. A. Chapman, Vice-President Olivia, Minn.

F. W. DouTHrrT, Secretary and Treasurer Big Stone City, S.D.

MISSOURI VALLEY CANNERS' ASSOCIATION

R. B. Gillette, President MarionviUe, Mo.

H. N. Brown, Vice-President Odessa, Mo.

J. P. Harris, Secretary and Treasurer Prairie Grove, Ark.

182

Mount Vernon, N.Y.

WISCONSIN PEA PACKERS' ASSOCIATION

J. W. Hutchinson, President Randolph, Wis.

A. T. HiPKE, Vice-President New Holstein, Wis.

W. H. Fromm, Treasurer Cedarburg, Wis.

J. A. Hageman, Secretary Fort Atkinson, Wis.

MICHIGAN CANNERS' ASSOCIATION

Frank Gerbee, President Fremont, Mich.

W. H. Godfrey, Vice-President, Secretary and Treasurer

Watervleit, Mich.

OREGON-WASHINGTON-CALIFORNIA COAST SALMON
PACKERS' ASSOCIATION

F. A. Seupekt, President The Dallas, Ore.

G. W. Sanborn, Vice-President Astoria, Ore.

J. J. Reynolds, Secretary and Treasurer Portland, Ore.

CALIFORNIA CURED FRUIT EXCHANGE

R. C. Kells, President

E. E. Ogden, Vice-President.
S. O. Walker, Secretary . . .

BRITISH COLUMBIA PACKERS' ASSOCIATION

W. H. Barker, President

W. H. Baknee, President

A. Jarvis, Vice-President

J. M. Whitehead, Secretary and Treasurer .

ASSOCIATION OF ALASKAN SALMON PACKERS

J. T. Barron, President Portland, Ore.

F. C. Johnston, 1st Vice-President Seattle, Wash.

G. T. Myers, Snd Vice-President Seattle, Wash.

Miller Freeman, Secretary Seattle, Wash.

DRIED AND CANNED FRUITS ASSOCIATION OF
CHICAGO

W. H. Eagle, President Chicago, 111.

C. V. Inderrieden, Vice-President Chicago, 111.

J. C. Veale, Treasurer Chicago, 111.

J. M. HoBBS, Secretary Chicago, 111.

OREGON AND WASHINGTON CANNERS' ASSOCIATION

J. O. Holt, President Eugene, Ore.

J.J. Stengle, Vice-President Woodburn, Ore.

H. C. AtwEiLL, Secretary and Treasurer Forest Grove, Ore.

NATIONAL KRAUT PACKERS' ASSOCIATION

W. H. Erdrich, President Bellevue, Ohio

Anthony Meexer, Vice-President Lansing, 111.

A. E. Slessman, Secretary and Treaswrer Fremont, Ohio

Directors:

L. S. Foster Phelps, N.Y.

E. E. Franks Milwaukee, Wis.

D. S. Dunkin Cleveland, Ohio

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The Max Ams Machine Co.

NATIONAL APPLE SHIPPERS' ASSOCIATION

R. H. Pexnington, President EvansvUIe, Ind.

E. W. J. Heaett, Vice-President Boston, Mass.

Wayne M. Feestch, Treasurer New York, N.Y.

R. G. Phillips, Secretary Rochester, N.Y.

Executive Committee:

A. Warren Patch, Chairman Boston, Mass.

E. N. Loomis New York City C. B. Schaf er . . . Gasport, N.Y.

D. N. Minnick. . . Chambersburg, Pa. L. K. Sutton .. Columbus, Ohio

CANNERS' LEAGUE OF CALIFORNIA

E. E. Chase, President San Jose, Cal.

J. K. Abmsby and F. F. Stetson, Vice-Presidents

San Francisco and Los Angeles, Cal.

Jay Deming, Treasurer San Francisco, Cal.

H. P. DiMOND, Secretary San Francisco, Cal.

Executive Committee:
C. L. Tilden, Chairman R. I. Bentley

J. H. Hunt R. M. Barthold

Walter M. Field F. A. Wilder

C. H. Workman A. C. Baumgartner

UTAH CANNERS' ASSOCIATION

W. J. Paekeu, President Ogden, Utah

James Anderson, Vice-President Morgan, Utah

H. L. Hebrington, Secretary and Treasurer Ogden, Utah

WESTERN FRUIT JOBBERS' ASSOCIATION

William L. Wagner, President Chicago, 111.

W. T. Tidwell, Secretary Denver, Col.

W. M. RoTLANCE, Treasurer Provo, Utah

T. D. Turner, 1st Vice-President Oklahoma City

T. A. Cahgill, Snd Vice-President Houston, Tex.

J. M. Kij;iN, Srd Vice-President Los Angeles, Cal.

NORTHWEST CANNERS' ASSOCIATION

J. O. Holt, President Eugene, Ore.

J. J. Stengle, Vice-President Woodburn, Ore.

H. C. Atwell, Secretary and Treasurer Forest Grove, Ore.

VIRGINIA CANNERS' ASSOCIATION

F. D. Bolton, President Fincastle, Va.

J. W. HuDDLESTON, Vicc-Prcsident Thaxton, Va.

W. C. Smiley, Secretary and Treasurer Roanoke, Va.

Executive CoMMrrrEE;

W. G. Spigle J. L. Moomaw

W. P. Crumpacker F. D. Bolton

O. B. Jamison W. C. Smiley

G. C. Flora J. L. Fisher

H. A. Stanley W. P. Basley

S. W. Huddleston J. J. Fisher

D. W. Goode Will Rucker

J. W. Huddleston J. W. Bowie
C. E. Bolton

184

Mount Vernon, N.Y.

NATIONAL PICKLE PACKERS' ASSOCIATION

William Ballistoer, President Keokuk, Iowa

Frank A. Browst, Secretary and Treasurer Chicago, 111.

PUGET SOUND SALMON CANNERS' ASSOCIATION

Will A. Lowman, President Anacortes, Wash.

L. H. Waicefield, Vice-President Anacortes, Wash.

Miller Freeman, Secretary Seattle, Wash.

David Campbeli., Treasurer Bellingham, Wash.

THE TRI-STATE PACKERS' ASSOCIATION

W. O. HorrECKER, President Smyrna, Del.

Robert Fogo, Vice-President New Jersey

Harry L. CANNOif, Vice-President Delaware

F. A. ToKSCH, Vice-President Maryland

C. M. Dashiell, Secretary and Treasurer Princess Ann, Md.

Executive Committee:

C. S. Stevens. A. R. Merritt.

Luke F. Smith. Leander LangraU.

George L. Pheiffer. Charles T. Wrightson.

Daniel Hirsch. H. B. Messenger.

J. S. Reynolds. Fred R. Owens.

John W&tkins. Albanus PhilUps.

E. C. White. Henry W. Roberts.

C. W. Baker. L. M. Milbourne.

AMERICAN SPECIALTY MANUFACTURERS' ASSOCIATION

Walter B. Cherry, President Syracuse, N.Y.

H. F. Thujthorst, Secretary New York

Victor Garrett, Treasurer New Jersey

MAINE CANNERS' ASSOCIATION

Clin TOST L. Baxter, President Portland, Me.

Geo. B. Morrill, Vice-President Portland, Me.

Horace F. Webb, Secretary Portland, Me.

Diuectors:
Clinton L. Baxter Bert M. Fernald

Geo. B. Morrill H. F. Webb

H.E.Thurston F. B. Greene

J. P. Jordan Fenton Tomlinson

SOUTHERN CANNERS' ASSOCIATION

B. A. Graddock, President Humboldt

J. C. Sattndehs, Jr., Vice-President

Festus Rhodes, Secretary Whiteville

NATIONAL FRUIT AND PRODUCE BROKERS'
ASSOCIATION

formed in CLEVELAND, MARCH, 1914

L. A. BoCKSTAHLER, President Cleveland, Ohio

R. C. RiTTENHOusE, Vice-Presidcnt Chicago, 111.

A. H. Gerber, Secretary and General Manager Pittsburgh, Pa.

C. P. Early, Treasurer Boston, Mass.

E. E. Koch, Associate General Manager Detroit, Mich.

185

The Max Ams Machine Co.

CALIFORNIA FRUIT CANNERS' ASSOCIATION

William Fries, President

S. L. Goldstein, Vice-President and Treasurer . .
R. I. Bentlet, Md Vice-President and Treasurer.

W. C. B. DE Fkemeey, 3rd Vice-President

R. I. Bentlet, General Manager

M. J. Fontana, General Superintendent

T. B. Dawson, Assistant General Superintendent . .

C. H. Bentlet, Manager Sales Department

Chas. B. Carr, Secretary

Geo. McLean, Assistant Secretary

Douglas Cushman, Auditor

NEW YORK FRUIT EXCHANGE

W. A. Camp, President C. E. Maxwell, Secretary

H. L. Thompson, Vice-President Antonia Zucca, Treasurer

AMERICAN DAIRY, FOOD AND DRUG ASSOCIATION

De. S. J. Crttmbine, President Kansas

Dr. E. F. Ladd, 1st Vice-President North Dakota

H. S. Smith, Snd Vice-President Utah

A. M. G. Saule, Srd Vice-President Maine

W. M. Allen, Secretary North Carolina

Frank A. Jackson, Treasurer Rhode Island

Executive Committee :
James H. WaUis, of Idaho; Barney, of Iowa, and
Winkjer, of Minnesota.

Committee op Co-operation :
W. Scott Matthews, of Illinois, and F. H. Frick, of ilissouri.

NATIONAL FOOD TRADES CONFERENCE

Louis Runkel, President

American Specialty Manufacturers Association

ViCE-PRESmENTS :

H. W. HoopEs National Confectioners' Association

T. F. Whitmarsh National Wholesale Grocers' Association

W. M. McCoRMiCK. .Flavoring Extract Manufacturers' Association
C. F. Mueller, Jr.. National Macaroni Manufacturers' Association

Secretary:
John A. Green, Secretary of National Retail Grocers' Association

NEW YORK RETAIL GROCERS' ASSOCIATION

William Jeffrey, President Hornell, N.Y.

PEtTEE Becker, 1st Vice-President Brooklyn, N.Y.

Ueban F. Jehle, Snd Vice-President Buffalo, X.Y.

P. A. De Puyt, Srd Vice-President Rochester, N.Y.

Fred Claeke, Treasurer Gloversville, N.Y.

186

Mount Vernon, N.Y.

NORTH PACIFIC FRUIT DISTRIBUTORS

H. F. Davidsok, President Hood River, Ore.

W. M. Yost, Vice-President Meridian, Idaho

H. C. Sampson, Secretary and Treasurer Spokane, Wash.

THE ASSOCIATION OF PACIFIC FISHERIES

E. B. Demiktg, President Pacific American Fisheries Co.

C. H. BuscHMAN, 1st Vice-President Northwestern Fisheries Co.

F. B. Petekson, Snd Vice-President Red Sahnon Canning Co.

T. Nelson, 3rd Vice-President

Union Fishermen's Co-operative Packing Co.

Capt. J. J. Reynolds, Secretary and Treasurer

The executive committee consists of the above named gentlemen
and E. E. Ainsworth, of Ainsworth & Dunn; J. T. Barron, of the
TWinket Packing Co.; W. T. Chutter, of the Booth Fisheries Co.;
T. J. Gorman, of Gorman & Co. ; G. P. Halferty, of the Pacific
Fisheries and Packing Co. ; W. F. Robinson, of the Robinson Fisher-
ies Co. ; C. A. Sutter, of the Fidalgo Island Packing Co. ; W. Timson,
of the Alaska Packers' Association; F. M. Warren, of the Alaska-
Portland Packers' Association, and Frank Wright, of the Carlisle
Packing Co.

HAWAIIAN PINEAPPLE PACKERS' ASSOCIATION

F. W. Macfaklane, President

J. D. Dole, Vice-President

W. P. Thomas, Secretary and Treasurer

C. H. Medcalf, Assistant Secretary

PACIFIC FISHERIES SOCIETY

Cael Westerfeld, President San Francisco, Cal.

Henry O'Malley, 1st Vice-President Oregon City, Ore.

Prop. Trevor KiNCAro, Snd Vice-President Seattle, Wash.

John N. Cobb, Secretary Seattle, Wash.

Russell Palmer, Treasurer Seattle, Wash.

The constitution also provides that the President of the United
States, and the governors of the states of Washington, Oregon, Cal-
ifornia, Arizona, Nevada, Idaho and Montana, and the territories
of Alaska and Hawaii, shall be honorary members of the Society.

PACIFIC COAST FISHERIES ASSOCIATION

Carl Sutter, President Seattle, Wash.

James T. Barron, 1st Vice-President Portland, Ore.

Frank B. Peterson, Snd Vice-President San Francisco, Cal.

Thomas Nelson, Srd Vice-President Astoria, Ore.

These officers, together with the following men, will compose
the executive board:

F. M. Warren, Portland, Ore. E. A. Sims, Port Townsend,
T. J. Gorman, Seattle, Wash. Wash.

Frank Wright, Village Point, Chris. Buschmann, Seattle, Wash.

Wash. W. F. Robinson, Anacortes, Wash.

Frank Berry, Tacoma, Wash.

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ALASKA PACKERS' ASSOCIATION

H. F. FoBTMANN President

Louis Schloss 1st Vice-President

William Timson Snd Vice-President

I. LiEBES Treasurer

A. K. TiCHENOR Secretary

G. E. Geaky Cashier

DlHECTORS:

Henry F. Fortmann Louis Sloss

George L. Payne Mark L. Gerstle

Isaac Liebes Henry E. Botbin

John Daniel Jefferson F. Moser and

W. B. Bradford Wm. Haas
Wm. Timson

PENNSYLVANIA CANNERS' ASSOCIATION

C. H. MussELMAN, President Bigleville, Pa.

Wm. E. Mohris, Vice-President Lansdale, Pa.

D. E. WiNEBREHNER, Jr., Secretary Hanover, Pa.

Board of Dihbctors:

One Year: Two Years: Three Years:

C. C. Smith J. T. Smith J. H. Garrahan

A. I. Judge Honorary Life Member

ASSOCIATION OF PACIFIC FISHERIES

The Association of Pacific Fisheries is a new organization, em-
bracing the salmon fishing and canning industries and other fishing
interests on the Pacific Coast. At a meeting of the Executive Com-
mittee, held at Seattle in June, permanent by-laws were adopted.

The Following Officers Were Elected:

E. B. Deming, President Bellingham, Wash.

Chris. Nuschmann, 1st Vice-President Seattle, Wash.

J. T. Bakrox, Snd Vice-President Portland, Ore.

Thomas Nelson, 3rd Vice-President Astoria

isa

REFERENCE TABLES

ADDITIONAL REFERENCE TABLES

WILL BE FOUND IN

VOLUME No. 1, 1914

REFERENCE TABLES

COMPARISON OF METRIC SYSTEM WITH THE UNITED STATES
METHOD OF WEIGHTS AND MEASURES

(Arranged in Alphabetical Order.)

Are (100 square meters) = 119.6 square yards.

Bushel = 2150.42 cubic inches, 36.24 liters.

Centare (1 square meter) := 1550 square inches.

Centigram (1/100 gram) = 0.1543 grain.

Centiliter (1/100 liter)=2.71 fluid drams, 0.338 fluid ounce.

Centimeter (1/100 meter )= 0.3937 inch.

1 Cubic centimeter = 16.23 minims (Apothecaries) .

10 Cubic centimeters =^ 2.71 fluid drams (Apothecaries).

30 Cubic centimeters = 1.01 fluid ounces (Apothecaries).

100 Cubic centimeters = 3.38 fluid ounces (Apothecaries).

473 Cubic centimeters ^ 16.00 fluid ounces (Apothecaries). ■

500 Cubic centimeters = 16.90 fluid ounces (Apothecaries).

1000 Cubic centimeters =: 33.81 fluid ounces (Apothecaries).

Decigram (1/10 gram)^ 1.5432 grains.

Decimeter (1/10 meter) ^3.937 inches.

Deciliter (1/10 liter) =0.845 gill.

Decagram (10 grams)=0.3527 ounce.

Decaliter (10 liters)=9.08 quarts (dry), 2.6418 gallons.

Decameter (10 meters)^393.7 inches.

Dram (Apothecaries or Troy)^3.9 grams.

Foot = 0.3048 meter, or 30.48 centimeters.

Gallon = 3.785 liters.

Gill = 0.118295 liter, or 142 cubic centimeters.

Grain (Troy) =0.064804 gram.

Grain = 0.0648.

Gram =^ 15.432 grains.

Hectare (10,000 square meters)= 2.471 acres.

Hectogram := 3.5274 ounces.

Hectoliter (100 liters)= 2.838 bushels, or 26.418 gallons.

Hectometer (100 meters)=328 feet 1 inch.

Hundredweight (112 pounds Avoirdupois )= 50.8 kilograms.

Inch = 0.0254 meter.

Inch = 2.54 centimeters.

Inch =: 25.40 millimeters.

Kilogram = 2.2046 pounds, or 35.274 ounces.

Kiloliter (1000 liters) = 1.308 cubic yards, or 264.18 gallons.

Kilometer (1000 meters) =0.62137 mile (3280 feet 10 inches).

Liter = 1.0567 quarts, 0.264 gallon (liquid), or 0.908 quart (dry)

Meter = 39.3700 inches, or 3.28083 feet

Mile = 1.609 kilometers.

Mile = 5280 feet, or 1609.3 meters.

Millier or tonneau = 2204.6 pounds.

Milligram = 0.0154 grain.

Millimeter (1/1000 meter) =0.0394 inch.

Myriagram = 22.046 pounds,

Myrjameter (10,000 meters) =6.2137 mUes.

Ounce (Avoirdupois) =28.350 grams.

Ounce (fluid)= 28.3966 cubic centimeters.

Ounce (Troy or Apothecaries) =31.104 grams.

Peck = 9.08 liters.

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The Max Ams Machine Co.

Pint (Uqmd)= 0.47318 Uter.

Pound (Avoirdupois) =453.603 grams.

Pound (English)=0.4S3 kilogram.

Pound (Troy)= 373.25 grams.

Quart (liquid) =0.94636 liter.

Quintal = 220.46 pounds.

Scruple (Troy)= 1.296008 grams.

Ton = 20 hundredweight = 2240 pounds (Avoirdupois) 1016.070 kilograms.

Yard = 0.9144 meter.

TABLE OF MULTIPLES
Centimeters X 0.3937 = inches.
Centimeters X 0.0328 = feet

Centimeters, cubic, x 0.0338 := apothecaries' fluid ounces.
Diameter of a circle X 3.1416 =: circumference.
Gallons X 3-'''8S = liters.
Gallons X 0.833565 = imperial gallons.
Gallons, imperial, X 1.199666 = U. S. gallons.
Gallons x 8.33605 = pounds of water.
Gallons, imperial, X 10 = pounds of water.
Gallons, imperial, X *.S4102 = liters.
Grains X 0.0648 = grams.
Inches X 0.0254 = meters.
Inches X 25.4 = millimeters.
Miles X 1-609 = kilometers.
Ounces, Troy, x 1.097 = ounces of avoirdupois.
Ounces, avoirdupois, X 0.9115 =: ounces Troy.
Pounds, avoirdupois, X 0.4536 = kilograms.
Pounds, avoirdupois, X 0.8228573 = pounds Troy.
Pounds, Troy, X 0.37286 = kilograms.
Pounds, Troy, X 1.21527 = pounds avoirdupois.
Radius of a circle =: 6.283185 X circumference.
Square of the radius X 3.1416 = area.
Square of the circumference of a circle X 0.07958 = area.

MISCELLANEOUS MEASURES

Bale of cotton (in America)^ 400 pounds.

Bale of cotton (in Egypt) ^90 pounds.

Bag of Sea Island cotton = 300 pounds.

Cable = 120 fathoms.

Can = 35 pounds.

Cask of lime = 240 pounds.

Hogshead = 63 gallons.

Keg (nails) ^ 100 pounds.

Noggin or Nog. = 5/16 of a pint.

Pipe = 2 hogsheads.

Stone =: 14 pounds.

Tun = 2 pipes.

Cubic foot of water weighs 62.4 pounds.

Cubic foot of water is 7.48 gallons.

Gallon of water weighs 8 1/3 pounds.

Gallon of water is 231 cubic inches.
In England, wool is sold by the sack, or boU, of 22 stones, which, at 14
pounds to the stone, is 308 pounds.

A pack of wool is 17 stones and 2 pounds, which is rated as a pack load
for a horse. It is 240 pounds.
Sack of flour = 280 pounds.
A tod of wool is 2 stones of 14 pounds.
A wey of wool is 614 tods. Two weys, a sack.
A clove of wool is half a stone.

191

The Max Ams Machine Co.

CONVENIENT MULTIPLES FOR CONVERSION

To Convert

Grains to grams,
Ounces to grams,
Pounds to grams,
Pounds to kilograms,
Hundredweights to kilograms.
Tons to kilograms,
Grams to grains,
Grams to ounces,
Kilograms to ounces,
Kilograms to pounds,
Kilograms to hundredweights.
Kilograms to tons,

1 Yard = 0.9 144 meter.

Multiply by

.065
28.35
453.6
.45
50.8
1016.
15.4
0.35
35.3
2.2
.02
.001
1 square meter =
pints or 0.22

To Convert

Multiply by

Inches to millimetera,

25.4

Inches to centimeters,

2.54

Feet to meters.

.3048

Yards to meters,

.9144

Yards to kilometers,

.0009

Miles to kilometers.

1.6

Millimeters to inches.

.04

Centimeters to inches.

Meters to feet.

3.3

Meters to yards.

1.1

Kilometers to yards.

1093.6

Kilometers to miles.

.62

= 1.1968quareyards. lliter =

= 1.760

gallons.

STANDARD WEIGHTS AND MEASURES

Square Measure

144 square inches (sq. in.)
9 square feet
30 Ji square yards
16 square rods or square poles
40 square rods or square poles

4 roods
160 square rods
640 acres

A township is 6 miles square
A section is 1 mile square
M section is H inile square
1-16 section is K mile square

-1 square foot

= 1 square yard

= 1 square rod, or square pole
1 square chain
1 rood
=1 acre

= 1 acre =43560 sq. ft.
= 1 square mile
= 36 sections
= 640 acres
= 160 acres
=40 acres

Cubic Measure

1728 cubic inches (cu. in.)

27 cubic feet

128 cubic feet

40 cubic feet

42 cubic feet

= 1 cubic foot

= 1 cubic yard

= 1 cord of wood

= 1 shipping ton, Mdse.

= 1 shipping ton, lumber

Geographical and Nautical Measure

6086. 44 feet =1000 fathoms =1 nautical mile

1 nautical mile =1. 153 statute miles

1 nautical mile per hr. =1 knot
60 nautical miles =69.17 statute miles =1 degree

Paper Measure

24 sheets
20 quires

= lqv
= lre

Time Measure

60
60
24
7
30
12

seconds

minutes

hours

days

months, 365 days

= 1 minute
= 1 hour
= 1 day
= 1 week
= 1 month
= 1 year

Circular Measure

60
60
30
90
4

seconds

minutes

degrees

quadrants, 12

signs, or 365

degrees

= 1 minute
= 1 degree
= 1 sign
= 1 quadrant

= 1 circle

2 reams
5 btmdles

= 1 bundle
= 1 bale

Cloth Measure

2)4 inches =1 nail

4 nails = 1 quarter

4 quarters = 1 yard

Mariners' Measure

6 feet
120 fathoms
7H cable lengths
5,280 feet
feet

6.0S5

218

2.5

1 fathom
= 1 cable length
= 1 mile
= 1 statute mile
= 1 nautical mile
Miscellaneous
inches = 1 palm

inches =1 hand

inches =1 span

inches = 1 cubit

inches = 1 Bible cubit

feet = 1 military pace

192

Mount Vernon, N.Y.

WEIGHTS AND HOUSEHOLD MEASURES

45 drops of water make a teaspoonful.

1 teaspoonful equals 1 fluid dram.

1 dessertspoonful equals 2 teaspoonfuls, or 2 drams.

1 tablespoonful equals 2 dessertspoonfuls, or 4 teaspoonfuls.

2 tablespoonfuls equal 8 teaspoonfuls, or 1 fluid ounce.

1 common size wineglassful equals 2 ounces, or i^ gill.

1 common size tumbler holds % pint.

A Small teacup is estimated to hold 4 fluid ounces, or one gill.

1 pound of wheat is equal to about a pint.

1 pound and 2 ounces of Indian meal is equal to 1 quart.

1 pound of sugar is equal to about one pint.

1 pint of pure water is about one pound.

WEIGHTS OF EVERYDAY THINGS

A barrel of flour weighs 196 pounds

A barrel of salt weighs 280

A barrel of beef weighs 200

A barrel of pork weighs 200

A barrel of fish weighs 200

A keg of powder equals 25

A stone of lead or iron equals 14

A pig of lead or iron equals 21 % stone

Anthracite coal, broken — cubic foot averages 54 pounds

A ton, loose, occupies 40-43 cubic feet

Bituminous coal, broken — cubic foot averages 49 pounds

A ton, loose, occupies 40-48 cubic feet

Cement (hydraulic) Rosendale, weight per bushel 70 pounds

Cement (hydraulic) Louisville, weight per bushel 62 "

Cement (hydraulic) Portland, weight per bushel 96 "

Gypsum, ground, weight per bushel 70 "

Lime, loose, weight per bushel 70 "

Lime, well shaken, weight per bushel 80 "

Sand at 98 pounds per cubic foot, per bushel 122% "

18.29 bushels equal 1 ton

1.181 tons equal 1 cubic yard

AMOUNT OF BARBED WIRE REQUIRED FOR FENCES

1 line

2 lines

3 lines

1 square acre

1 square mile

1 side of square mile

1 rod in length

100 rods

100 (eet

50% lbs.

1,280 lbs.

320 lbs.

1 lbs.

100 lbs.

61I5 lbs.

lOlJ^ lbs.

2,564 lbs.

640 lbs.

2 lbs.

200 lbs.

12}^ lbs.

152

3,840

960

300

lbs.
lbs.
lbs.
lbs.
lbs.

18iV lbs.

193

The Max Ams Machine Co.

GAUGE PRESSURE AND TEMPERATURE

According to "Kent," under ordinary conditions at the sea level the air
pressure is 14.7 pounds per square inch, and steam is formed at a tempera-
ture of 212 degrees Fahrenheit; gauge pressure will give temperature as
follows :

Gauge Pressure: Degrees Gauge Pressure : Degrees

pounds per sq. inch Temperature F. pounds per sq. inch Temperature F.

0.304 213.0 8.3 235.4

1.3 216.3 9.3 33T.8

2.3 219.4 10.3 240.0

3.3 222.4 11.3 240.3

4.3 225.2 12.3 244.3

5.3 227.9 13.3 246.3

6.3 230.6 14.3 248.3

7.3 233.0 15.3 250.2

If your thermometers and gauges do not agree with this table, have
them tested.

ALTITUDE STERILIZATION TABLE.

BASED OST TWEiNTY-IflNE-IJfCH BAROMETER, WITH TEMPEttATITEE AT SEVENTY
DECHEES FAHRENHEIT AT SEA LEVEL

If your factory is located above sea level to such an extent as to cause
trouble in your process room, first determine just how high it is; then
consult the following table, and it wiU undoubtedly help to solve some of
your troubles. Add time in third column to the process time:

Altitude

Water Boils At

Additional Time

512 feet

211 degrees

2 minutes

1,025 feet

210 degrees

4 minutes

1,539 feet

209 degrees

6 minutes

2,063 feet

208 degrees

8 minutes

2,589 feet

207 degrees

10 minutes

3,115 feet

206 degrees

12 minutes

3,642 feet

205 degrees

14 minutes

4,169 feet

204 degrees

16 minutes

4,697 feet

203 degrees

18 minutes

5,225 feet

202 degrees

20 minutes

5,674 feet

201 degrees

22 minutes

6,304 feet

200 degrees

24 minutes

VALUE OF DIFFERENT STRAWS
The following table, as compiled by the United States Department of
Agriculture, shows the relative value of different straws in their use as
litter.

Kind of straw or litter

Nitrogen

Phosphoric
acid

Potash

Value of
each tos

Wheat

Eye

Oat

Barley

Pea

Soy-Bean..
Buckwheat

Millet

Rice

4.4%

3.6%
5.0%
7.0%
5.0%
7.1%
3.6%
5.2%

$3.18
3.54
4.35
3.87
5.61
4.31
4.35
4.88
3.79

194

Mount Vernon, N.Y.

COMPARATIVE TABLE OF BALLING, BEAUME AND
SPECIFIC GRAVITY

In order to assist in clearing up the canners' confusion as
to the various methods of testing sugar syrups the following
table would be a good thing for every canner to keep on his desk
for future reference. This table is so constructed that all read-
ings are assumed to have been taken at a temperature of 60 °F.

Specific Degrees Degrees Percent Founds

Gravity Beaume Brixor Sugar Sugar per

Balling Gallon

water.

1.0000 0.

1.0197 2.80 5 S 1/2

1.0401 5.56 10 10 11^

1.0613 8.30 15 15 2

1.0833 11.07 30 20 2%

1.1060 13.80 35 25 2%

1.1296 16.50 30 30 3

1.1541 19.20 35 35 3%

1.1794 21.91 40 40 4

1.2056 24.56 45 45 41/,

1.2328 27.19 SO 50 5%

1.2899 32.36 60 60 61/2

1.3509 37.40 70 70 7%

1.4159 42.29 80 80 saturated

1.4849 47.02 90 90 saturated

1.6S78 51.36 100 100 saturated

The last column, "pounds sugar per gallon of water," is only

approximate, the figures given being the closest fraction of a

pound which it is practicable to weigh in the average cannery.

OFFICIAL STANDARD SIZES OF CANS

Hole and Cap Cans Diameter. Height.

Inches. Inches.

No. 1 size 3-11/16 4

No. 2 S-s/a 4-9/16

No. 2-% 4 4-34,

No. 3-4ys" 4-3/16 4-7/8

No. 3-5" 4-l^ 5

No. 3-51/3" 4-14 5-1/2

No. 10 6-14 6-%

Sanitaey Cans

No. 1 size 2-11/16 4

No. 2 3-7/16 4-9/16

No. 2-1/2 4-1/16 4-3/4

No. 3-47/8" 4-1/4 4-%

No. 3-5" 4-14 5

No. 3-51/2" 4-1/4 5-1/2

No. 10 6-3/16 7

OYSTER CANS

3 ounce 3-11/16 inch diameter 2-% inch high

4 " 2-11/16 " " 3-8/g " «
6 " 3-3/8 " " 3-5/16 " «
8 " 3-3^ " " 3-15/16 " "

195

The Max Ams Machine Co.

PAINTING

One gallon of good paint (metallic brown, Venetian red, or red oxide,
with pure linseed oil) will cover about 400 sq. ft. of surface, one coat.
To keep tin roofs in perfect condition paint at intervals of three to five
years, or longer as the roof ages and the paint skin thickens.

ROOFING WEIGHTS

Weights of Various Roofing Materials Per Square (100 sq. ft. on the
roof). Sheathboards not included.

Tiles (shingle) 10%-inch by 614-inch by %-inch — fii/^-inch to

weather 1800 lb.

Tiles (Spanish) 14l^-inch by 10%-inch— 7%-inch to weather. . . 8S0 lb.

Slate, 3/16-inch good grade 650 to 700 lb.

Five-ply gravel 600 to 650 lb.

Four-ply slag 535 to 575 lb.

Three-ply slag 350 to 450 lb.

Shingles, spruce and pine 400 lb.

Corrugated, galvanized iron. No. 20 gauge 225 lb.

Copper, 16-oz., standing seam 125 lb.

Tin, IC thickness, standing seam 65 lb.

WEIGHT OF SHEATHING-BOARDS

Yellow pine sheathing one inch thick, 400 lb. White pine, or spruce
sheathing one inch thick, 350 lb. Hemlock sheathing one inch thicl^ 200 lb.

COVERING CAPACITY OF SHINGLES

Average size of shingles — 4 by 16 inches — ^is taken as a basis of calcula-
tion.

100 sq. ft. will require, laid 4 inches to the weather 900

100 sq. ft. will require, laid 4% inches to the weather 800

100 sq. ft. win require, laid 5 inches to the weather 720

Three and one-half pounds of four-penny nails are required for laying
1,000 shingles.

5 to 10 per cent should be added to these figures for waste and shortage.

WOOD AND LUMBER

A cord of wood contains 128 cubic feet. To ascertain how many cords
there are in a pile of wood, multiply the length by the height, and that by
the width, and divide the product by 128.

One-fifth more siding and flooring is needed than the number of square
feet of surface to be covered, because of the lap in the siding and matching.

To measure round timber, take the girth in inches at both large and
small ends, add them, divide by 2, which gives the mean girth; then multiply
the length in feet by the square of one-fourth of the mean girth and the
product will be the contents in cubic feet. This rule is commonly adopted,
and gives four-fifths of the true contents, one-fifth being allowed to the
purchaser for waste in sawing.

One thousand laths wil cover 70 yards of surface, and 11 pounds of
lath nails will nail them on. Eight bushels of good lime, 16 bushels of
sand and 1 bushel of hair will make enough good mortar to plaster 100
square yards.

BRICK WALLS

Common bricks are 714 to 8 inches long by iy^ inches wide and 214
inches thick. Front bricks are V4 inch longer and wider.

196

Mount Veenon, N.Y.

It requires 20 common bricks to lay one cubic foot. In an Scinch wall
IS common bricks make one foot of wall.

One and one-eighth barrels of lime and %-yard of sand will lay 1,000
common brick.

TO CALCULATE THE DRIVING POWER OF BELTS

Divide the speed in feet per minute by 1,100; the quotient will be the
horse-power per inch of the belt's width that is allowed in good practice
to be transmitted by single thickness leather belting having laced joints.
Although this is the best practice, the amount is often exceeded by as
much as 25 per cent with satisfactory results, though the life of the belt
is shortened.

Double thickness belts will transmit twice and triple thickness belts
three times as mucli power as single thickness belts.

Spliced belts will transmit a third more power than those that are
laced.

The adhesion of belts to pulleys and the consequent driving power vary
so much under different conditions of use that some intelligent deviation
is occasionally necessary from any simple rule. From the horse-power
given by the above rule, therefore, some deduction should be made when
the belt is vertical or inclined instead of horizontal; when the arc of contact
on the pulley is much less than 180 degrees or a "half wrap"; when the
speed of the belt is less than 900 feet per minute, and also when one or
both of the pulleys are small in diameter.

Five per cent should be deducted for every 10 degrees less than a
"half wrap."

Twenty-five per cent should be deducted for vertical belts when used
without a tightening pulley.

In the case of small pulleys deduct as follows:
Deduct /■ single belts on puUeys from 13 inches to 3 inches diameter.

to 6oV \ ^""^^^^ " " " " 2* " " ^ " "

for I triple " " " « 36 " " IS "

When circumstances permit, the best speed for belts is about S,000
feet per minute. The adhesion is then so good as to require less stretching
of the belt, with less consequent loss of power by friction.

The smoother the surface of the pulleys and of the belt surface in
contact with them the better the adhesion and the more driving power. It
is therefore sometimes found of benefit in the case of low belt speeds or of
puUeys of small diameter to cover the pulleys with leather or to make them
of wood, polished, and to run the hair side of the belts in contact with the
pulley faces.

THE APPROXIMATE MELTING POINT OF SOME COMMERCIAL
COPPER ALLOYS

As very little information on the melting points of commercial brasses
and bronzes can be found in either scientific or technical literature, tests
of a few typical alloys were made by W. H. Gillet and A. B. Norton, of
the U. S. Bureau of Mines. The results, summarized, are as follows:

Alloy

Approximate Composition

Melting Point

Copper

Zinc

Tin

Lead

Deg. C.

Deg. F.

85
82
80
85
75
67

'5
20
31
37

10
9^

3
2

995
980
970
980
946
980
920
895
855
870

1 825

1,795

Red brass

1,780

1 795

1,735

1,795

Half-yellow-Half-red .

1,690
1,645

1,570

1,600

197

The Max Ams Machine Co.

The melting point given is the "liquidus," or point where the alloy
is completely molten. The temperatures are thought to be accurate within
plus or minus 10 degrees C, or plus or minus 20 degrees F.

HORSE POWER OF SHAFTS FOR GIVEN DIAMETER AND SPEED
This table is practically safe to use in general practice for the trans-
mission of power where shafts are properly supported.

Diam.

Revolutions

per Minute

of Shaft

300

Inches.

100

125

150

175

200

225

250

360

400

2.4

3.6

4.2

4.8

5.4

7.2

8.4

9.6

4.3

5.4

6.5

7.6

8.6

9.8

10.8

16.2

17.2

6.5

9.7

11.2

14.6

19.4

22.4

lifi

12.5

17.5

22.6

17.8

24.5

31.5

35.6

2JL

26.5

32.5

44.6

106

42.5

59.5

76.6

102

119

136

S-h

67.5

94.6

108

122

135

162

189

216

3 t

100

120

140

160

180

200

240

280

320

114

142.6

171

199.5

228

266.5

285

342

399

456

156

195

234

273

312

351

390

468

546

624

208

260

312

364

416

468

620

624

728

832

270

337.5

406

472.5

540

607.5

675

810

945

1,080

340

425

510

696

680

765

860

1,020

1,190

1,360

420

625

630

735

840

945

1,050

1,260

1,470

1,680

640

800

960

1,120

1,280

1,440

1,600

1,920

2,240

2,560

Rule for calculating horse-power transmitted by line shafting:
H. P. = Dia. shaft, cubed, X revolutions -^ 75

HOESE-POWEK OP BELT PTJIXEYS

100 revolutions per minute (single belt), half wrap.

iii

Width of Belt

£13.9

2 ins.

2H ins.

3 ins.

3K ins.

4 ins.

6 ins.

.038

.048

.057

.066

.076

.095

.114

.095

.119

.143

.166

.190

.24

.29

.171

.22

.26

.30

.34

.43

.51

.31

.38

.46

.53

.61

.76

.91

.43

.54

.65

.76

.86

1.07

1.29

.57

.71

.86

1.00

1.14

1.43

1.71

.67

.84

1.02

1.18

1.35

1.69

2.02

.76

.96

1.14

1.33

1.52

1.90

2.28

.85

1.07

1.28

1.50

1.71

2.14

2.57

.95

1.09

1.43

1.67

1.90

2.38

2.86

1.04

1.31

1.57

1.83

2.09

2.62

3.14

1.14

1.43

1.71

2.00

2.28

2.86

3.43

1.23

1.66

1.86

2.17

2.48

3.10

3.72

1.33

1.66

2.00

2.34

2.67

3.44

4.00

1.42

1.79

2.14

2.50

2.86

3.68

4.28

1.52

1.90

2.28

2.76

3.05

3.82

4.57

1.61

2,02

2.43

2.84

3.24

4.05

4.87

1.71

2.14

2.56

3.00

3.42

4.29

5.44

CALCULATING SPEED OF PULLEYS
Example. — A main shaft running 110 revolutions and a countershaft
with 8-ineh tight and loose pulleys running 320 revolutions.

To Find Size of Pulley on Main Shaft. — Multiply diameter of piilley on
countershaft by its number of revolutions, and divide the product by num-
ber of revolutions of main shaft. Tlie quotient will be its diameter; Sv
220 = 1760, 1760 -i- 110 = 16 inches diameter.

To Find Number of Revolutions of Countershaft. — Mvdtiply diameter
of pulley on main shaft by its number of revolutions, and divide product by
diameter of pulley on countershaft: 16 X HO = 11'60, 1760-1-8 = 220 revo-
lutions.

198

Mount Vernon, N.Y.

To Find Size of Pulley on Countershaft. — Multiply diameter of pulley
on main shaft by its number of revolutions, and divide product by number
of revolutions of countershaft: 16x110 = 1760, 1760-^220 = 8 inches
diameter.

STATUTORY WEIGHTS OP THE BUSHEL

STATE OR
TERRITORY

48
47

45
48
60
48
48

48
47
48
48
48
48
48
48
47
48
48
48
48
48
48
48
48
48
48

48
48
48
48
48
46
47
48

48
48
48

48
48
48
48
48

■s

52
40
52
48

42
52
60
52
60
56
48
48
48
48
48
50
48
52
52
52

48
.50
42
50
42
42
48
48

42
50
42

48
52
42
62
50

o
o

56
56

56
66
56

56
50
66
56
66
56
66
56

56
56
56

56
56
66

66
56

a
o

d
o
O

70
70

70
68
70
70
70
70

70
70

72
70
70
70

70
68
70

70
70
70

■§

48
48

50
60
48

48
48

48
50

.50
60
48
60
48
60
50

48
50
50
50

50
48

50
50

20
20

20
20
20
20

20
20

20
20
20
20

20
20
20

"3
34

38
35

38
38
30
30

34
38

38
34

60
60

60
60
60

60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60

60
60

60
60
60
60
56
60

60
60
60

60
66
60
60
60

60
65

50
55
46
60
66
55

60
64
56
66
60
56

46
50
46

46
50
55

5
o

54
55

55
60
55
50

55
42

60
60
60

60
50
55

60
65

1
60

50
50

60
66
60

''
60
60

60
50

d
d

55
60

60
60

60
60
60
60
60
60
60
60
60
60
60
60
60
60
60

62
60

60
60
60

62
60

60
60

60
60
60
60
60
60
60
60
60
60
60

60
60

60
60
60
60
60

60
60

a
<

48
48

48
48
60

48
45

50
50

50
46

§•

■s
«

24
24

28
24
25
24
24
24

28
26
22
28
26
24

25
25

24
28
25

24
28

28
28
25
25

1
ft

■0

33
33
33

28
33
33
33
33

46
46
46
46
46

46
46

56
55

56
56

56
56
56

56
56
66

56
56
66
56

55
55
56
56
56

56
66
56

56
56
56
56

44
44
44
44
44

50
44
44
44
44

44
44

■a
1
1
%

50
60
50
60

50
48
50
50

50
50

50
60

■a

60
45

46
46
45
45
46

45
45
45
45
45
45
45

45
45
42

42
46
46

46
46

46
45

Tl
S

ii
i4

i4
14

14
14
14
14

ii
14

14
14
14
14
14

T3
§

50
60
50

50
48
60
48
60
50

48
48

"2
s

United States. . . .

Alabama

Alaska

60
60

80
60
60
60
SO
60
50
60
60
60
60
60
60
60
60
60
60
BO
SO
30
SO
!0
iO
iO
SO
BO

30
30

60
60
)0
60
BO
BO
BO
60

60
60
60

60
60
60
60
60

56
56

66
56
5*
56
56

56
56
56
56
66
56
66
56
66
56
66
56
66
56
66
56
56
56
56

56
66

56
56
56
66
56
56
56
66

56
66
56

56
56
66
66
56

.32
32

32
32
32
32
32

32
32
32
36
32
32
32
32
32
32
32
32
32
32
32
32
32
32
32

32
30

32
32
32
32
32
32
32
32

32
32
32

32
30
32
32
32

50
50
60

50
50

50
50
50

57
52

56
67

57
48
57
57
57
57
62

52
54
62
57
57
57
57

.57

52
55
52

50
60

52
56
57

52
67

Arkansas

California

Colorado

Connecticut

Delaware

Dist. Col

Florida

60
60

Hawaii

Idaho

Iowa

Kentucky

Louisiana

Maryland

Massachusetts, . .

Michigan

Minnesota

Mississippi

Missouri

Montana

Nebraska

Nevada

New Hampshire. .

New Jersey

New Mexico

New York

North Carolina...
North Dakota....
Ohio

60
60
60
60
60
60
60
60

60
60
60
60

Oklahoma

60
60

Rhode Island. . . .
South Carolina. . .
South Dakota....
Tennessee

60
60

60
60
60

Utah

Vermont

Virginia

60
60

Washington

West Virginia. . . .

Wisconsin

Wyoming

60
60
60

^ Note. — ^Rye meal takes 48 lbs. to the bushel in the District of Columbia and 50 lbs. in
Mnine, MassachusettSi New York, Rhode Island, and Wisconsin. Peeled dried peaches take
38 lbs. to the bushel in Alabama, 40 lbs. in Maryland and 40 lbs. in Virginia. The metric system
is used in the Philippines and Porto Rico.. Rice rough in Louisiana takes 45 lbs. to the bushel

199

The Max Ams Machine Co.

Only a few States have fixed the legal weight of a bushel of tomatoes
by statute; but the following are the legal weights in the States indicated,
according to Bailey's Cyclopedia of Agriculture:

Ohio, 56 lbs; Missouri, 45 lbs; Rhode Island, 56 lbs; Tennessee, 56 lbs;
Texas, 55 lbs; Maryland, 60 lbs.

STANDARDS OF SEED GERMINATION
The United States Department of Agriculture shows the average
germinating power of different seeds. From the tests a purchaser may
know if his seed is up to standard.

Per Cent of Germination of Seeds

Germination
Per Cent

Germination Germination

Per Cent Seed Per Cent Seed

Asparagus 80-85 Cucumber 85-90 Pumpkin 85-90

Beans 90-95 Mustard 90-95 Spinach 80-85

Cabbage 90-95 Okra 80-85 Squaah 85-90

Cauliflower 80-85 Onion 80-85 Tomato 85-90

Corn, sweet.

85-90 Peas 93-98

AVERAGE PERIODS OF INCUBATION

Chickens 20-22 days

Geese 28-34 days

Ducks 28 days

Turkeys 27-29 days

Canary Birds 14

Guinea fowls 28 days

Pheasants 25 days

Ostriches 4ft-43 days

Pigeons 18 days

AVERAGE PERIODS OF GESTATION

The period of gestation in animals varies considerably, but the follow-
ing is an average period based on a long series of observations:

Ass 12 months

Mare 11 months

Cow 9 months

Sheep 5 months

Goat 5 months

Pig 3% months

Bitch 9 weeks

Cat 8 weeks

Rabbit 30 days

Guinea pig 65 days

GALVANIZED STORAGE TANKS

The construction of galvanized steel storage tanks. For tanlcs up to
6 feet in diameter and 5 feet high, No. 18 gauge metal should be used, the
bottom and seams being riveted, and the top edge reinforced with an angle
iron. For tanks up to 10 feet in diameter, No. 14 gauge metal should be
used. The following table gives the capacity of round tanks from 3 to 6
feet in diameter and from 2 to 5 feet high:

Diameter

Height

Capacity

Diameter

Height

Capacity

Feet

Barrels

Feet

Barrels

24H

200

Mount Veenon, N.Y.

TIN PLATE

TIN
PLATE

Thiokneas,
Stubs'
Gauge

No. of

Sheets in

Box

Net Weight

of Box,
14x20 Sheets

38 (34)

225 (150)

112

112 lbs.

ic. ..;■.■.■.'.■;::::::::;::::::::::::::::;::::::

107 lbs.

135 lbs.

IXX

156 lbs.

IXXX

176 lbs,

IXXXX

196 lbs.

INTEREST AND STATUTE OF LIMITATIONS

Interest

Limitations

State

Interest

Limitations

State

>-3

§1

Alabama

Arkansas

Arizona

California

Colorado

Connecticut...

Delaware

Dist. of Col. . .

Florida

Georgia

6
6
7
8
6
6
6
8
7
7
5
6
6
6
6
6
5
6
6
6
5
7
6
6

10
Any
Any
Any

6
10
10

8
12

7
10

8
10

8
Any

6
Any

10
10

Yra.

5
20

12
20

6
20

Yrs.
*6

5
10

Yrs.
3
3
3
2
6
6
3
3
2
4
4
5

Nebraska

Nevada

N. Hamp

N. Jersey

N.Mexico....
New York. . . .
N. Carolina...

N. Dakota

Ohio

8
7
7
6
6
6
6
6
7
6
7
6
6
6
7
7
6
6
8
6
6
6
6
6
8

Any

6
12

8
12
10

6
Any

8
12

6
10
Any

6
12

6
10
12

Yrs.
10

6
20
20

7
20
10
10

1
10

5
20
10
10
10
10

8
20

6
10
20

Yrs.

6
*3

6
15

6
tt6

6
10

Yrs.
3
4
4
6
6
4
6
3
6
6

Idaho

Illinois

Oregon

Pennsylvania .
Rhode Island.

S. Carolina

S. Dakota

Tennessee

Texas

Utah

6
6

Indiana

TiO

10
10

5
15

6
6
6
6
10

6
5
3
*S
3
6
3
6
6
6
3
5

6
6

Kansas

Kentucl^

Louisiana

Maine

6
6
2
4

Maryland

Vermont

Virginia

Washington. . .
W. Virginia. . .

Wisconsin

Wyoming

6
2

Michigan

Minnesota

Mississippi

Missouri

3
3
6
8

*Under seal, 10%, tNo law. {Negotiable notes, 6%; non-negotiable, 17%. -Varies
by counties. HReal estate, 20%. ttUnder seal, 12%. ttUnder seal, 14%.

Days of grace on notes and drafts are given in the following states
and territories: Alabama, Arkansas, South Dakota, Georgia, Indian Terri-
tory, Indiana, Iowa, Kansas, Kentucky, Louisiana, Michigan, Minnesota,
Mississippi, Missouri, Nebraska, Nevada, New Mexico, North Carolina,
Oklahoma, South Carolina, Texas, and Wyoming.

PHYSICAL RATINGS
The maximum rating for physical ability, in any case, is 98. Eatings
for physical ability for all groups are based upon the following table of
heights and weights, but in order to get a rating of 98 per cent an appli-
cant must weigh not less than 160 pounds, and must be of corresponding
stature (at least 5 feet 6 inches), and must be able to lift, shoulder and
easily carry a sack and contents weighing 135 pounds.

Height

Weight

Per

Height

Weight

Per

Height

Weight

Per

Ft. In.

Lbs.

Cent

Ft. In.

Lbs.

Cent

Ft. In.

Lbs.

Cent

120-144 '

5 6

138-168 ■

)

5 11

159-198

5 1

122-147

S 7

142-174

165-204

5 2

124-151

5 8

146-179

> 98

6 1

170-208

> 98

5 3

127-164

5 9

150-185

6 2

176-215

[

5 4

131-158

5 10

154-191

6 3

181-224

)

5 5

134-163 .

201

The Max Ams Machine Co.

A MEASUREMENT TABLE FOR LUMBER
Here is a simple and complete table for obtaining the number of feet
in a bill of lumber.

The top line gives the length of the piece of lumber in feet. The first
column to the left gives the dimensions in inches. The remaining columns
show the number of board feet in the piece. For example: A piece of
lumber 2x4x10=7 feet; 3x4x13=8 feet; 2x10x18—30 feet; 2x14x18—43 feet;
8x8x24=138 feet.

2x i

2x 6

2x 8

2x10

2x12

2x14

3x 4

3x 6

3x 8

3x10

3x12

3x14

105

112

4x 4

4x 6

6x 6

6x 8

104

112

120

128

8x S

107

117

128

139

149

160

171

8x10

107

120

133

147

160

173

187

200

213

10x10

100

117

133

150

167

183

200

217

233

260

267

10x12

100

120

140

160

180

200

220

240

260

280

300

320

12x12

120

144

168

192

216

240

264

288

312

336

360

385

A FEW SIGNS REGARDING CLOUDS AND WINDS

After fine, clear weather, the first signs in the sky of a coming change
are usually light streaks, curls, wisps, or mottled patches of white distant
clouds, which increase and are followed by an overcasting of murky vapor
that grows into cloudiness. Usually, the higher and more distant such
clouds seem to be, the more gradual but general the coming change of
wealther will prove.

If high clouds, or cirrus, disappear, fine weather is indicated, but if
they increase and begin to change to lower cirrus stratus or alto stratus,
unsettled weather is indicated.

When cloud streamers point upward, the clouds are falling or descend-
ing and rain is indicated; when cloud streamers point downward, the
clouds are ascending and dry weather is indicated.

Lower clouds, moving at dilFerent heights and in opposite directions,
indicate the approach of heavy rains within a short time, and in hot weather
there will be thunder storms; general squalls are preceded, accompanied
or followed by clouds. Clouds flying against the wind indicate the approach
of rain.

Cumulus clouds, increasing after sunrise until noon and then decreasing
toward evening, are an indication of fair weather; if they continue to in-
crease after sunset, look out for rain.

Thunderstorms usually occur when the air is sultry and warm, with
accompanying light, southerly winds. Ordinarily a thin veil of cirrus clouds
gradually overspreads the sky in advance of the thunder clouds or cumulo-
nimbus, the storms usually breaking with a squall.

Although the sky may be entirely covered with thin, high clouds, there
will be little rain or snow if the wind is light.

If the wind sets in from the east to south, a storm is approaching from
the west or northwest, and will usually pass near or to the northward of

Mount Vernon, N.Y.

the observer in from 24 to 36 hours (frequently sooner in winter), and the
character of the clouds will usually indicate, at least 13 hours in advance,
whether or not rain or snow may be expected. As the center of the storm
passes the meridian of the observer, the wind wiU shift to west and probably
northwest.

If the wind sets in from the east to north, a storm is approaching
from the south or southwest and will usually pass the locality of the
observer in from 24 to 36 hours (frequently sooner in winter), the wind
shifting to northwest as the storm center passes the meridian of the
observer.

During stormy conditions do not look for clearing weather until the
clouds in the west begin to break and the wind shifts to westerly.

Frost is likely to occur on cool, clear nights when the air temperature
on the previous day, after the passing of a storm, or rain period, has not
been about 60°, with diminishing winds from a west to north direction.
Radiation, or loss of heat, from plants takes place very rapidly under these
conditions, especially if the air is dry. Clouds act as a blanket, greatly
reducing the radiation, or loss of heat, and thereby prevent frost forma-
tion. The character of the vegetation as well as that of the soil has
marked effect upon the formation of frost, notably in lowlands and moor-
lands, and temperatures as high as 70° may be followed in such places by
severe frosts on the following morning.

Every one should, if possible, be provided with a barometer and a
thermometer of good make, always remembering that a falling barometer
indicates the approach of the unsettled weather and a rising barometer the
approach or continuation of fair weather. The barometer at normal height
and stationary indicates little or no change in weather conditions during
the succeeding 24 hours.

PANAMA FACTS

The United States began the construction of the Panama Canal May 4,
1904.

The official opening was on August 1, 1914.

Estimated cost of the Panama Canal is $375,000,000.

A force of about 36,000 men were employed.

It is estimated that 5,000,000 cubic yards of concrete was used.

Excavations made by the French saved the United States about one
year's work on the Panama Canal.

The total excavation amounts to 312,504,000 cubic yards — nearly double
the estimate of the International Board of Consulting Engineers in 1906.

$10,000,000 were paid to the Republic of Panama for the Panama
Canal Zone, the area of Which is 436 square miles.

In going from New York to San Francisco, 7,873 miles are saved by
passing through the Panama Canal.

It is no further to Honk Kong from New York by the Panama Canal
than by the Suez Canal.

It's the same distance from Liverpool to the Japan Island of Yoko-
hama by either the Suez or Panama Canal.

The direction of the Canal is from Northwest to Southeast.

The Pacific entrance is about 231/2 miles east of the Atlantic entrance.

The length of the Canal from deep water in the Pacific to deep water in
the Atlantic is 50 miles.

In passing through the Panama Canal, ships are elevated 85 feet to the
level of Gatun Lake.

The depth of the channel varies from 45 to 85 feet. '

300 feet is the minimum width.

There are six double locks in the Panama Canal, each lock being 1,000
feet long and 110 feet wide.

It requires about 30 minutes to fill and empty a lock.

303

The Max Ams Machine Co.

Vessels may pass through the entire Canal in from 10 to 13 hours.

No ship majr pass through a lock on its own power but will be towed
by four electric locomotives operating on tracks along the lock walls, two
on each side of the lock.

Ex-President Taft's proclamation of November 14, 1912, gives the
following rates of toll:

1. On merchant vessels carrying passengers or cargo, $1.20 per net
vessel ton — each 100 cubic feet of actual earning capacity.

2. On vessels in ballast without passengers or cargo, 40 per cent less
than rate of tolls for vessels with passengers or cargo.

3. Upon naval vessels other than transports, colliers, hospital ships
and supply ships, SO cents per displacement ton.

4. Upon Army and Navy transports, colliers, hospital ships and supply
ships, $1.20 per net ton, the vessels to be measured by the same rules as are
employed in determining the net tonnage of merchant vessels.

304

Mount Vernon, N.Y.

A FEW USEFUL DON'TS FOR THOSE WHO USE AMS
DOUBLE SEAMERS

Don't have your chuck too high, the seaming rollers will ruin
the seaming chuck.

Don't have your chuck too low, the countersink in cover wiU
be too deep after seamed and can will stick to chuck.

Don't put too much pressure on base-plate as it will force
cover inside in can, making countersink too deep.

Don't have too little pressure on base-plate ; the can will slip.

Don't set the first operation roller too tight as it will circle
the metal too close making it necessary to roU it back by the
finishing roller.

Don't set the first roller too loose as it will leave the seam too
wide and not properly underhook.

Don't use a two-pound seaming ring with a three-pound
chuck; they must correspond.

Don't put the first operation roller in the place where the
second operation roller should be.

Don't forget to oil your machine well, it is better a little too
much than not enough.

Don't let your machine run when not in use.

Don't run machine backwards.

Don't forget to regulate your oil cup so it will feed about
three drops a minute.

Don't forget to close oil cup when machine is not running,
the oil will feed as long as there is oil in the cup and is only
wasted.

Don't use dirty oil or grease for lubricator, the least little
dirt will spoil the bearings.

Don't keep the lubricating oil and grease in an open can;
dirt and dust will blow in.

Don't use a poor grade of lubricating oil; a good grade is
practically tasteless, and far cheaper in the end.

Don't forget to take out seaming ring when finished with
day's work ; clean well and oil.

205

The Max Ams Machine Co.

Don't forget to clean your machine when finished.

Don't use a hammer when adjusting any part of machine,
there are special tools for this purpose.

Don't fail to keep bolts and nuts tight.

Don't forget to make a can test once in a while to be sure
that the can is tight ; you may save a lot of money.

Don't forget to think before trying to adjust a machine.

Don't leave gear guard and chuck hood open while machine
is running.

Don't leave wrenches lying on any part of the machine.

Don't try to seam cans that are bent out of shape; it is
cheaper to first straighten them.

Don't forget to write and ask us if there is something you
don't understand about the machine.

306

THERE'S A Machine in the

Ams Line That Will
Exactly Meet Your Needs

Additional machines will be
found in Vol. I, S.O.S.,1914.

AMS SANITARY CAN

Introduction

The machines illustrated and described in this section, embody
the best types that our extensive experience has evolved, in the field
of machinery for making sanitary cans, for all kinds of products.

In placing these details into the hands of the packers of the
world, we do so with the earnest request, that our methods be
thoughtfully considered, and the many advantages, both sanitary
and otherwise, be carefully compared with existing imperfect sys-
tems.

Our business relations with the largest canners in the trade en-
able us to thoroughly test every one of these machines during the
period of development, and we are therefore in position to deliver
them perfectly finished. We are not experimentors.

Only experienced and skilled workmen are employed in building
them, and this enables us to fully guarantee our productions. Ams
guarantee goes with each machine.

We are prepared to furnish machinery and tools adapted for the
economical production of tin or sheet metalware in general, such as
petroleum, paint or varnish cans, tin pails and canisters, as well as
spice and tobacco boxes, in fact, packages of every description.

BUILDERS OF COMPLETE CAN-MAKING EQUIPMENTS
Exporters and Foreign Agencies

We desire especially to call the attention of exporters and for-
eign agencies to our machines and the sanitary Ams can, and to in-
terest them in extending our system and principles to every country
where canning of any kind is engaged in. We will guarantee that
Ams machinery and Ams methods will do it.

We know the success our system maintains where it is in opera-
tion, and see no reason why it cannot be duplicated everywhere
with the assistance of those who will become interested in our prop-
osition.

The simplicity of our machines and system is such that a boy
or girl can operate them in very short order. There is nothing com-
plicated in the construction of our machines, and should any part
get out of order, or even break, it can be adjusted by a local ma-
chinist. Where this is not possible, we always have on hand dupli-
cate parts, which can be shipped immediately.

No effort will be spared to place Ams sanitary solderless seam-
less cans and can making machinery in every section of the globe.
Write to us for whatever information you wish on this subject, and
we will cheerfully supply it.

Agencies in all principal cities of the world.

311

The Max Ams Machine Co.

Ams Method for
Making and Sealing Tin Cans

Without Heat, Solder or Acid

The Ams system embodies an entirely new principle in canned
food products, and successfully disposes of the present manner of
drenching the interior and soiling the exterior of cans with objec-
tionable solder and acids.

Heat is not required to fasten the tops and bottoms, and the old
fashion holes for filling are unnecessary.

The cans are constructed on sound, sanitary principles elimin-
ating all the objectionable features now prevailing in other methods.

Our method consists in applying to the curled flanges of the
covers by means of a "Lining Machine," an odorless, tasteless
and pure sealing fluid, in such a manner as to make an absolutely
airtight seam, without the use of solder or acid; making the cans
cheaper, more attractive in appearance and more durable than any
on the market used for processing food products.

In offering this method to the canning trade we call attention to
the following advantages :

1. A neat, perfect seam.

2. A big saving in solder and labor.

3. Skilled workman unnecessary. A girl or boy properly in-
structed may make and seam cans perfectly.

4. Cans for future use may be made ahead for years, and will
remain in good condition.

5. Cans will not corrode when finished, no acid being used
in the process.

6. Tin of any weight may be used for such cans, from Taggers
to IX.

7. Any size can from 2 to 12 inches in diameter of the round
or diagonally of the square may be made.

8. There will be no leaks if the bodies are properly made.

9. Any solid article as large as the interior of the can may be
packed as readily as liquid.

10. The entire interior of the can ready for filling is exposed —
like a tumbler — which may be filled more quickly with either solids
or fluids, than the old style cans.

213

Mount Vernon, N.Y.

11. The contents may be packed more solid, and owing to the
absence of the old style holes will not lacerate delicate fruits, of
which detached pieces frequently cloud the syrup. Also the absence
of heat in closing, prevents the objectionable black spots so fre-
quently found in syrup goods.

12. The solid contents of the can may be packed tighter, as it
will hold more, and therefore requires less liquor to fill up, a de-
sirable feature when goods are to be shipped a great distance. For
the same reason a considerable item of tin may be saved.

13. As the ends of the cans are double seamed, the edges will
protect the labels and decorations from rubbing in the cases while
in transit.

14. As no solder or acid for covers are used, such cans are the
most perfect sanitary vessels for food products, and will comply with
all the food laws of the world.

The bodies are made in the same way as for the old style cans,
the covers are stamped in the same manner, special dies only being
needed; while the quantity of tin required is about the same.

Ams machines are adjustable for all standard sizes.

Some of the purposes for which the new seam sanitary can is
available.

All kinds of fruit both in syrup or water. All kinds of vege-
tables, all kinds of meat, smoked or otherwise. All kinds of fish
and fish products, dried, in oil, vinegar or brine. Heavy syrups or
molasses, honey, maple syrup, condensed milk, butter, etc. Also all
purposes where processing is not essential and an hermetically tight
can is required, such as drugs, salves, teas, coifees, spices, paints,
dry or wet, pastes, etc.

Patented in the United States and Colonies, and in all countries
where sanitary canning is engaged in.

213

The Max Ams Machine Co.

T^ V^^

PATENTS PENDINO

Ams No. 98 A
Turret Hand Feed Double Seamer

The Can Stands Still
Codeword: Seamenolp

214

Mount Vernon, N.Y.

PATESTS PENDING

Ams No. 98 AT

(Automatic Turret)

Hand Feed Double Seamer

The Can Stands Still
Codeword: Seamerete

The Max Ams Machine Co.

Ams No. 98A Turret Hand Feed Double Seamer

This machine will double-seam all sizes and styles of standard
round and sanitary cans, or any other round containers, such as oil
squirt cans, baking powder, coffee, lye cans, etc., made of tin, card-
board, zinc or other like materials up to and including No. 3's.

CAPACITY: — In hand-fed machines the capacity naturally de-
pends upon the operator's ability. We know of cases where the
operator, becoming expert, has handled as high as 40 ends per
minute for a limited time; however, the average operator should
easily handle 1,500 to 1,800 per hour.

The principal features incorporated in this machine, and which
cannot be claimed for those of other makes, are as follows :

For each size to be handled there is furnished a separate cast
steel SEAMING RING. The seaming rollers are adjusted on these
seaming rings before they leave the factory, so that when changing
from one size to another it is unnecessary to adjust the rollers, it
being only necessary to unbolt one ring and bolt on another.

Very liberal bearing surfaces given to the principal working
parts which extend the life of the machine and reduce the repairs to
a minimum.

Perfect and complete oiling system.

Seaming rollers reversible, that is, they are double-grooved.
When one groove becomes too much worn for further use, the roller
may be reversed and the second groove used.

SPEED: — The machine should be run at the speed of about 750
revolutions per minute.

It requires less than a 2 horse-power to operate the machine.

Specifications

Net "Weight, 760 pounds (342 kgs.).

Gross Weight, 950 pounds (428 kgs.).

Length, 3 feet, 6 inches.

Width, 2 feet, 6 inches.

Height, 5, feet, 10 inches.

For individual drive we recommend a 3 horse-power motor.

Speed, 750 R.P.M.

Shipping crate 4 feet 2 inches long, 3 feet 4 inches wide, 6 feet 8 inches high.

Cubic Measure, 72 feet.

216

Mount Vernon, N.Y.

PATENTS PENDING

Ams No. 98 AT
Automatic Double Seamer

Automatic Cover Feed, Disc Conveyor, Plunger, Can Straightener
and Friction Clutch

Codevrord: Seamabout

21 r

The Max Ams Machine Co.

Ams No. 98 AT Double Seamer
Auto Cover Feed

This machine is designed for service, and is rigid in construction,
easily assembled, complete lubricating system, convenience in opera-
ting very simple and compact and takes up very little space.

There is no adjustment or timing necessary, the machine sets
itself regardless of any fixed position. It is especially adapted for
sealing the ends of filled cans, as the can stands still during this
operation.

The seaming mechanism is entirely separate from the turret feed
mechanism, both working independently. The always ready ad-
justed seaming ring, which constitutes an exclusive feature of Ams'
Double Seamers will give entire satisfaction.

These machines are designed to meet the requirements of every
canner as to cost, output, etc.

Will take all standard sizes up to and including No. 3. Capacity
50 per minute.

The always ready adjusted seaming ring is a special and ex-
clusive feature on all of Ams Double Seamers.

Specifications

Gross Weight, 1,352 pounds (607 kgs.).

Xet Weight, 1,052 poiinds (473 kgs.).

Length, 4 feet, 4 inches.

Width, 2 feet, 8% inches.

Height, 6 feet, 2" inches.

Speed, 1,250 R.P.M.

Horse-power required, 1.

218

Mount Vernon, N.Y.

PATENTS PENDING

Ams No. 498 Double Seamer

Four Spindles, Automatic for Round Cans
Codeword: Seamepaht

319

The Max Ams Machine Co.

Ams No. 498 Double Seamer

The No. 498 Double Seamer is a four-spindle double seamer, and
lias a capacity of more than 120 cans per minute. The cans are fed
into the seamer by a chain conveyor, which carries the can under
the automatic cover feed; a cover is released, as the can passes
into the seaming mechanism where a clean, tight double seam com-
pletes the operation. No can, no cover. The can stands still during
the seaming operation.

This seamer possesses speed and strength, and is very compact.
The lubricating system is complete.

The always-ready adjusted seaming ring which constitutes an
exclusive feature of Ams Double Seamers, will give entire satisfac-
tion to every canner. No failure has yet been recorded against this
seaming ring. Double-grooved rollers on every ring means double
service ; when one side is worn, reverse the roller.

The No. 498 will take all sizes up to and including one gallon.

This machine may be used in connection with the clincher, in
which case no cover feed is used on this No. 498 machine. These
machines are designed to meet the requirements of every canner,
as to cost, output, etc.

Specifications

Net Weight, 2,530 pounds (1,138 kgs.).

Gross Weight, 3,51-2 pounds (1,580 kgs.).

Length, 5 feet, 4 inches.

Width, 4 feet, 5 inches.

Height, 6 feet, 10 inches.

Horse-power required, 3.

Speed, 875 R.P.M.

Cubic Measure, 108 feet (3 cbm.).

220

Mount Vernon, N.Y.

Ams No. 97AT Clinching Machine

Automatic Feed, Plunger, Can Straightener
Codeword: Clinchcot

231

The Max Ams Machine Co.

Ams No. 97AT Clinching Machine
Automatic Feed, Plunger, Can Straightener

The No. 97AT Clinching or Crimping Machine, as it is some-
times called, is rigid in construction and has all the characteristics
of the No. 98AT Double Seamer. It is especially adapted for
crimping the filled can before it enters the exhaust box or the
double seamer, as the case may be; in either case the speed is regu-
lated according to the work to be done. This clinching machine,
from actual operation has an output record of 70 perfect cans per
minute.

These machines are designed to meet the requirements of every
canner as to cost, output, etc. Every one has Ams guarantee.

Will take all standard sizes up to and including No. 3's.

Specifications

Gross Weight, 1,350 pounds (608 kgs.).
Net Weight, 1,050 pounds (472 kgs.).
Length, 4 feet, 4 inches.
Width, 2 feet, 8% inches.
Height, 6 feet, 2 inches.
Speed about 1,500 R.P.M.
Horse-power required, 1
Cubic measure 108 ft. (3 cbm.).

222

Mount Vernon, N.Y.

PATENTS PENDING

Ams No. 68 Double Seamer

Round Cans Only. The Cans Revolve. Hand Feed
Codeword: Seamecoln

223

The Max Ams Machine Co.

Ams No. 68 Double Seamer

This machine will double seam all sizes and styles of round sanitary
cans, or any other round containers, such as oil squirt cans, baking powder,
coffee, lye cans, etc., made of tin, cardboard, zinc or other like material,
water pails, canisters, etc., etc.

The standard machine will handle all sizes from 1% inches diameter up
to 13 inches diameter, and from 1 inch to 9 inches high, althou^ the
machine is so constructed that at slight expense it can be arranged to
handle any height.

CAPACITY: — In hand fed machines the capacity naturally depends
upon the operator's ability and ingenuity in performing the work. We
know of cases where the operator, becoming expert, has handled as high as
40 and SO ends per minute.

For each size to be handled there is furnished a separate cast steel
SEAMING RING. The seaming rollers are adjusted on these seaming
rings before they leave the factory, so that when changing from one size
to another it is unnecessary to adjust the rollers, unbolt one ring and bolt
on another.

Very liberal bearing surfaces given to the principal working parts,
which extends the life of the machine and reduces the repairs to a minimum.

Complete oiling system.

Seaming rollers reversible, that is, they are double grooved. When ont
groove becomes too much worn for further use, the roller may be reversed
and the second groove used.

SPEED: — The machine should be run at a speed of about 750 revolu-
tions per minute.

Note: — 13-inch diameter tight and loose pulleys are furnished unless
otherwise specified.

Under certain conditions when a machine is used for cans no larger than
3% inches in diameter, smaller diameter tight and loose puUeys are de-
sirable, and if specified at the time of placing the order the machine can be
fitted with either 10-inch diameter or 8-inch diameter tight and loose pul-
leys, making it possible to use a smaller diameter driving pulley on the
main shaft in the factory, which is sometimes necessary, where the space
between the main shaft and the ceiling will not permit the use of a driving
pulley large enough to run the machine at the proper speed with 12-inch
tight and loose pulleys.

It requires less than a -2 horse-power to operate the machine.

Specifications

Floor Space, 2 feet, 10 inches by 2 feet, 11 inches.

Height, 6 feet, 4 inches.

Net Weight, about 1,130 pounds (kg. 508).

Gross Weight, about 1,500 pounds (kg. 675), cubic feet 96.

Shipping Crate

3 feet 8 inches long, 3 feet 9 inches wide, 6 feet 7 inches high.

Mount Vernon, N.Y.

'"M'V'iff'

PATENTS PENDING

Ams No. 68 Double Seamer

Round Cans. Automatic Feed
Codeword: Seamefult

225

The Max Ams Machine Co.

Ams No. 68 Double Seamer, Automatic Feed

This machine will double seam all sizes and styles of standard round
sanitary cans, or round containers, made of tin, cardboard, zinc, or any
other like material, such as is used in baking powder boxes, lye cans, spice,
paints, wet or dry.

The standard machine will handle all sizes from 3 inches diameter up to
S% inches diameter, and from 1% inches to 9 inches high, although the
machine is so constructed that at slight expense it can be arranged to
handle much larger work.

The principal features incorporated in this machine, and which are not
found in any other makes, are as follows:

For each size to be handled there is furnished a separate cast steel
SEAMING RING. The seaming rollers are adjusted on these seaming
rings, so that when changing from one size to another it is only necessary
to unbolt one ring and put on another. The feed table is likewise adjust-
able for the several changes.

Liberal bearing surfaces between all the principal moving parts.

The seaming mechanism consists of only 7 parts besides the seaming
ring.

Complete oiling system.

Seaming rollers reversible, i.e., double grooved. When one groove be-
comes too much worn for further use, the roller can be reversed and the
second groove used.

Note: — 12-inch diameter tight and loose pulleys are furnished unless
otherwise specified. 'Under some conditions when a machine is used for
cans no larger than Si/j inches in diameter, smaller diameter tight and
loose pulleys are desirable, and if specified at the time of placing the
order, machine can be fitted with either 10-inch diameter or 8-inch diam-
eter tight and loose pulleys, making it possible to use a smaller diameter
driving pulley on the main shaft in the factory, which is sometimes neces-
sary, where the space between the main shaft and the ceiling will not
permit the use of a driving pulley large enough to run the machine at the
proper speed with 12-inch tight and loose pulleys.

Specifications

Floor Space, 2 feet 10 inches by 5 feet 5 inches.

Height, 6 feet 4 inches.

Net Weight, about 1,900 pounds (kg. 855).

Gross Weight, about 2,300 pounds (kg. 1,035).

Driving Pulleys, tight and loose, S inches, 10 inches or 12 inches by 3 inches.

Horse-power required, approximatelv 2.

Speed, about 770 R.P.M.

Capacity, over 1,800 per hour.

Shipping Crate

7 feet long, 3 feet 9 inches wide, 6 feet 7 inches high.

226

Mount Vernon, N.Y.

PATENTS PENDING

Ams No. 58 Double Seamer, Automatic Feed

The Cans Stand Still
Codeword: Seamejump

2S1

The Max Ams Machine Co.

Ams No. 58 Double Seamer, Automatic Feed

For Round Cans, the Cans Stand Still

The difference between the No. 58 and the No. 68 lies chiefly
in the operation of the can, which in the No. 58 does not revolve.
The automatic feed and the adjustable feed table are similar to
those of the No. 68.

This seamer will handle cans from 1% inches diameter by 1%
inches high, to 6% inches diameter by 9 inches high. It has a
capacity of over 26 gallon cans per minute.

It has all the advantages contained in the No. 68 and many
others, according to the work to be done. The principal features
which we have incorporated in this machine, and which are missing
in machines of other makes, are the long bearing surface parts of
the seaming head mechanism running in ball and roller bearings,
with a good lubricating system. Also the seaming ring feature,
which enables an inexperienced person to change the machine from
one size to another without the necessity of adjusting the seaming
rollers.

There is a separate seaming ring for each size of can. the
seaming rollers are adjusted on these rings at the factory and
there is no necessity for readjusting them. The rollers are also
reversible, giving double service, if they become worn out when
used one way, they can be reversed in a few moments. There are
no lever movements.

Changes can readily be made for all sizes within the range
specified.

Specifications

Weight, about 2,200 pounds (kg. 990).

Floor Space, 2 feet 10 Inches by 5 feet 5 inches.

Height, 6 feet 4 inches.

Driving Pulleys, tight and loose, 8 inches, 10 inches or 12 inches by 3 inches.

Horse-power required, about 2.

Capacity, over 1800.

Speed, about 620 R.P.M.

Shipping Crate

Length, 6 feet 8 inches; width, 4 feet 2 inches; height, 6 feet 10 inches.
Gross Weight, 2,750 pounds. 156 cubic feet. 1,237 kgs.

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The Max Ams Machine Co.

PATENTS PENDING

Ams No. 58D Double Seamer, Disc Conveyor and Cover

Feed

Operation Same as No. 58

Codeword: Seamekily

230

Mount Vernon, N.Y.

PATENTED

Ams No. 32A Automatic Double Seamer

Codeword (Square Can) : Soplona
Codeword (Oval Can) : Soploni

231

The Max Ams Machine Co.

No. 32A Automatic Double Seamer

For Sardine or Oval Cans

This Automatic Double Seamer is the latest machine for sardine
or oval cans. It has a capacity of 40 per minute.

The feed table is ample to accommodate six or more cans at a
time, and as they pass under the chuck, the can is engaged by the
rollers, and a uniform, perfectly tight double seam is effected (as an
equal amount of pressure is exercised on each can), after which the
can is discharged from a chute into a suitable receptacle.

Any boy or girl can operate this machine.

No. 32A Double Seamer is the best machine made for this par-
ticular class of work.

Built under special arrangements with the patentee.

Specifications

Driving Pulley, tight and loose, 10 inches.

Speed, 720 R.P.M.

Floor Space over all, F. & B. and R. & L., 7 feet by 4 feet.

Height over all, 6 feet 4 inches.

Net Weight, about 2,750 pounds (1,250 kgs.).

Shipping Crate

6 feet 8 inches long, 4 feet wide, 6 feet 8 inches high.
Cubic Measure, 177 feet (5 cbm.).
Gross Weight, 3,200 pounds (1,440 kgs.).

232

Mount Vernon, N,Y.

PATENTED

Ams No. 72 Double Seamer

Square or Irregular Shape Cans
Codeword: Soppunto

233

The Max Ams Machine Co.

Ams No. 72 Double Seamer

The work of this seamer is automatic, and under all conditions
the baseplate remains rigid in alignment with chuck, making it very-
easy to center all irregular shapes.

The body with cover attaclied is placed upon the baseplate the
handle depressed, and instantly the can is engaged by the rollers,
making a quick, clean and tight double seain.

It is also possible to change quickly from the tallest to the
smallest can in height. The can revolves.

This machine is by no means confined to any particular class
of work, as it will handle all average sizes and shapes, but may be
easily altered in range when required, from iVa inches upward.

On square or oblong work, when a good speed is desired, it is
preferable, particularly for hermetical sealing, to use a rounded
corner not under %-inch radius. For false or blind double seaming,
such as is used for cocoa, candy, tobacco or similar packages, or
such as are subsequently soldered, smaller corners may be used.

Specifications

Capacity, according to size and style. Speed, according to nature of work.

Floor Space, 4 feet 4 inches by 1 foot 8 inches (133 x 52 cm.).

Height, 5 feet 4 inches.

Net Weight, 1,880 pounds (846 kgs.).

For individual drive we recommend a 2 horse-power motor.

Shipping Crate

5 feet long, 2 feet 4 inches wide, 6 feet high.

Cubic Measure, 70 feet (J cbm.).

Gross Weight, including countershaft, about 3,200 pounds (998 kgs.).

234

Mount Vernon, N.Y.

Ams No. 82 Double Seamer

Round, Square, Oval or Irregular Shapes
Codeword: Sopradora

235

The Max Ams Machine Co.

Ams No. 82 Double Seamer

For Round, Square, Oval or Irregular Shapes

The illustration shows the character of the work which this
Double Seamer is capable of doing.

The three size bread boxes shown were double seamed by the
No. 82, which has a capacity of turning out from 100 to 500 per
hour according to size. The work is not confined to this particular
canister, but round, oval and irregular shape large vessels may be
double seamed.

Specifications

Weight, Net 1,848 pounds.

Driving Pulleys, T. & L., each 14 x 4 inches.

Speed, 100 revolutions per minute, according to work.

Floor Space, 5x3 feet (IVam. x Im.).

Total Height, 6 feet 6 inches.

Horse-power, about 5.

Shipping Crate

5 feet 6 inches long, 3 feet wide, 6 feet 9 inches high.
Cubic Measure, 112 feet (3.17 cbm.).
Gross Weight, 2,080 pounds (936 kgs.).

236

Mount Vernon, N.Y.

't_ 'Ia '-L ^. -^

Ams No. 29B Gang Slitter

Positively True
Codeword: Gangatepe

237

The Max Ams Machine Co.

Ams No. 29B Gang Slitter

Positively True

This Gang Slitter is rigid in construction on account of the entire
frame with housing being of one casting.

Cutter shaft made of the best hammered steel, 3 inches diameter,
accurately ground the entire length through extra long bush bearings.

The side movements of the shafts are taken up by ball thrust
bearings and set screws in center of shaft.

The automatic feed bar is controlled by friction drive, thus
enabling the feed bar to be stopped at any point.

The construction of the legs is such, that by an adjustable
pivoted leg, a perfect alignment of cutter shafts is maintained
throughout the life of the machine, and insures absolutely true
slitting of sheet-metal or cardboard.

Always place on firm foundation as any vibration will interfere
with the grinding of the cutters.

The grinding attachment is constructed and arranged so that
the cutters may be ground without removing them or taking the
shafts out of the machine.

By using Ams grinder the cutters never change in diameter, as
the grinding is done on the side, in consequence of which, the sides
always keep the same relation to the feed roller. The compartment
underneath the table is arranged for tools.

Specifications

Weight, complete with countershaft, 2,000 pounds.

Diameter of cutters, 6 inches.

Diameter of cutter shafts, 3 inches.

Maximum width between bearings, 35 inches.

Will handle sheets in width up to 32 inches.

Length of table (front to centre of cutters), 33 inches.

Maximum number of cutters, H.

Will slit sheet metal with 12 sets of cutters, thickness up to No. 26 B. W. G.

Will slit with 4 sets of cutters, thickness up to Xo. 2\ B. W. G.

Diameter and face of driving pulley, 14- x 3 inches.

Speed of driving puUej', about 280 R.P.M.

Xumber of strokes of feed, per minute, I .'.

Height from floor to feed table, 31. inches.

Floorspace base (F to B-R to L), 4,5 x 66 inches.

Cubic Measure, 84 feet (cbni. 2 A), 900 kgs.

238

Mount Vernon, N.Y.

PATESTED

Ams No. 300 Automatic Side Seam Soldering Machine

Capacity: No. 3's, 8,000 to 10,000 Gallons, 5,000 to 6,000 per day

Codeword: Sopha

239

The Max Ams Machine Co.

PATENTS PENDING

Ams No. 88 Can Body Maker

For Cocoa, Candy, Spice, Tobacco, Baking Powder and Similar Cans

Codeword: Bodyatepe

340

Mount Vernon, N.Y.

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241

The Max Ams Machine Co.

Ams Automatic Can Body Makers

With Notching and Soldering Attachments

These machines are entirely new in design and have many
original features. They are very compact and carefully designed,
are easy running and work with great rapidity and accuracy.
Vibration is entirely eliminated by properly timing and balancing
the movements.

All working parts are open and easily accessible. A damaged
blank can instantly be removed at every station, by simply lifting
the friction bars. The feed delivers the blank positively square to
the forming horn.

Notcher and Edger are very simple and work positive. Punches,
Dies and Edging Plates have separate adjustments to take up the
wear and can be quickly replaced when necessary.

The Forming Horn is supported on both sides, insuring a proper
grooved lock seam. The expansion of the Horn can be varied either
way to suit the size of the covers.

Adjustment of the Edger and Notcher is made simultaneously
by turning a single crank. The forming parts (consisting of horn,
wings, brackets, rods and cam) are furnished adjusted, and only
require exchanging. This is done in very short time.

Soldering attachment is very efficient. The liquid solder is ap-
plied to the cans from underneath, by means of a roll in a positive
manner. The can is then passed on to the wiper and over the cool-
ing pipe. Adjustment from one size to the other is quickly made.

These machines will handle round and irregular shaped can

bodies and are particularly adapted for the production of Sanitary

Can Bodies (lap and lock seam). Thej^ are made in two sizes.

No. 88A Xo. 89

Will take work in diameter 31/2 in. to iy^ in. 2l^ in. to 6% in.

Will take up to (lengths) 6 in. 714 in.

Diameter and width of flywheel 21 in. x 314 in. 94 in. x 314 in.

Revolutions per minute 150 — 250 150 — 300

Capacity per minute about 75 — 125 SO — 100

Net Weight No. 88A 2.972 lbs. No. 89, 3,845 lbs.

Cubic feet 178, 50 cbm., 3,106 kgs.

Mount Vernon, N.Y.

Ams No. 93 Automatic Flanger

Up to and including No. 3's, 120 per minute

Codeword Flangawry

243

The Max Ams Machine Co.

Ams No. 94 Automatic Flanger

For gallons, 40 and upward per minute
Codeword: Flangaxly

344

Mount Vernon, N.Y.

PATENTS PENDING

Ams No. 74 Lining Machine

With Automatic Feed for Round Covers
Codeword: Sorbeamus

345

The Max Ams Machine Co.

Ams No. 74 Lining Machine

Automatic Feed for Round Covers

The illustration on the other side shows a lining machine, used
for the purpose of applying compound to the flange of the can covers.

It also shows the can ends stacked in the magazine ready to be
fed automatically under the compound feeding-nozzle from the bot-
tom of the stack.

The capacity of this No. 7nt Lining Machine is from 60 to 120
per minute, according to the size of the covers.

The machine is very compact, easily adjusted and changed from
one size end to another and very simple in operation. It will line
covers from 2 inches to 6V2 inches outside diameter when curled.

Specifications

Xet Weight, 575 pounds.

Height, 4 feet 9 inches.

Floor Space, 3 feet by -2 feet 6 inches.

Driving Pulley, 10 inches.

Speed, 3-20 R.P.M. for 60 large diameter ends per minute.

Speed, 370 R.P.M. for 100 small diameter ends per minute.

Cubic Measure, 75 feet (2 cbm.).

Gross Weight, 725 pounds (335 itgs.).

2J-6

Mount Vernon, N.Y.

Anns No. 91 Double Lining Machine

Automatic Feed for Round Covers
Codeword: Linatop

247

The Max Ams Machine Co.

Ams No. 91 Lining Machine

Automatic Feed for Round Covers

This self-contained lining machine will handle 240 ends and up-
wards per minute, up to and including No. 3's.

The tank has a capacity of 7% gallons for sealing fluid, which
is applied to the curled flange of the cover under pressure obtained
from an air-pump at the end of the driving shaft.

This one machine will line ends sufficient to take care of any
single line of sanitary can-making machinery, at whatever speed it
may be run.

This liner is solid and compact, very simple in operation, easily
adjusted and changed from one size end to another.

Specifications

Xet 'Weight, 870 pounds (391 kg.).

Gross "Weight, 1,000 pounds.

Height, 6 feet.

Floor Space, 3 feet by 4- feet.

Driving Pulley, 10 inches.

Speed, liO R.P.M.

Cubic Measure, 90 feet (3 cbm.), 450 kgs.

248

Mount Vernon, N.Y.

Ams No. 83 Cover Curling Machine

Codeword: Sorbemos

349

The Max Ams Machine Co.

Ams No. 83 Cover Curling Machine

The No. 83 Cover Curling Machine is used for curling the
turn-up flanges of tin can ends. This operation, as shown in the
illustration, is performed without the necessity for extra labor. It
can be adjusted to any power-press, and as fast as the tops are
stamped they automatically feed into the curler, and from there
into a receptacle. The large can-making companies have found this
device desirable principally because it helps in the double-seaming
operation. Beside helping in the double-seaming operation, it allows
the covers to be stacked on top of one another in such a manner that
thej^ can be fed automatically into the lining machine to have the
compound applied. The curling segment is removable, and there
is a different one of these curved segments furnished for each size of
can end to be handled. We build presses for stamping these covers.

Specifications

Net Weight, 210 pounds.

Measurements over all: Length, 2 feet, width, 20 inches, height, 20 inches.

Shipping Crate

3 feet 2 inches long, 2 feet 2 inches high.
Cubic Measure, 8 feet (3 cbm.).
Gross Weight, 300 pounds (135 kgs.).

250

Mount Vernon, N.Y.

Ams No. 61 Flanger

Oval, Square and Irregular Cans
Codeword: Flangatos

351

The Max Ams Machine Co.

Ams No. 61 Flanger

Oval, Square and Irregular Cans

This type of No. 61 Flanger is the hand feed and adjustable for
all sizes from 2 inches up to and including one gallon.

It flanges one end at a time and will take oval, oblong, square
and irregular shapes, and is especially suitable for olive oil cans.

It is compact and does not require much more room than an
ordinary sewing machine.

Built under special arrangement with the patentee.

Specifications

Gross Weight, 1,100 pounds.

Xet Weight, 908 pounds.

3 feet 8 inches long, 2 feet wide, 2 feet 11 inches high.

Speed, 130 R. P. M.

Capacity depends on skill.

Requires one horse-power.

Cubic Measure, 29 feet (1 cbm.), 336 kgs.

252

Mount Vernon, N.Y.

No. 116 Dating Machine

For Marking Round, Square or Irregular Shapes

Sanitary Can Covers and Studhole Caps

Codeword : Sorvar

253

The Max Ams JMachine Co.

No. 116 Dating Machine

For Marking Round, Square or Irregular Shapes
Sanitary Can Covers and Studhole Caps

The Ams Dating Machine will register any desired combination
of dates, weeks, years, serial numbers and other private marks so
that a packer may identify his own product at any future time.

It is provided with chutes from which the covers are fed into
the stamping device whence after the impression has been received,
they drop by gravity into a suitable receptacle or to a conveyor belt,
to be taken where wanted. Any boy or girl can operate it.

This machine is also furnished with an automatic cover feed for
round cans only. Speed, 100 per minute.

The illustration, which is about one-eighth size of the actual
machine, shows its character and purpose. It may also be used for
making and dating metal tags.

Sample cover sent upon request.

Specifications

Height from center of shaft to bench, 10 inches.

Bench Space, F. to B. and R. to L., 1 foot 7 inches by 1 foot 7 inches (48

cm. X 48 cm.).
Xet Weight, complete, 354 pounds.
.\djustable chute, 2 inches up to 6% inch covers.
Automatic feed can be detached and machine used as a bench press.

Shipping Crate

Cubic Measure, ISy, feet (.4 cbm.).
4.50 pounds (-203 kgs.)

2:,l

Mount Vernon, N.Y.

Ams No. 13 High Pressure Air Pump

Codeword: Sorosis

This cut represents a Double Cylinder High Pressure Air-Pump
and Compressor. It was designed for use in connection with our
lining machines and self-heating soldering irons. One of these pumps
is equal in capacity to a group of lining machines and a number of
self-heating soldering irons. Such a group may be arranged by the
introduction of a compressed air tank.

It is not confined to this class of work, however, and may be used
in many other ways, such as silver-smithing, blow-pipes and small
forgings, tempering, etc., in fact, where a direct pressure up to
50 pounds per square inch is required.

Its construction is simple and compact, and it runs almost noise-
lessly and practically without vibration.

We build them also, with four cylinders, where a large volume
of air pressure is required.

Floor space 23x23. Net weight, 200 lbs.

255

The Max Ams Machine Co.

Dies

Round, Square, Oblong and Irregular Shapes

The above illustration shows a round combination die, with an
ingenious stripper arrangement which prevents clinging of the sheet
to the punch, thereby giving operator freedom of action, and in-
creasing the stamping capacity.

Estimates on round, square, oblong and irregular dies.

We supply everything required in this line for sheet metal work.

256

INDEX

PAGE

Photos of Executives of Company 2

Foreword 4

The Canning Industry 7-21

Photos of Mr. Connor and Mr. Carter 15

Report of the German Canners' Laboratory 22-26

Photos of Early Pioneers 23

Photos of California Canning Industry 27

Canning Industry in California^ by Mr. Dee .... 27-40

Photos of Olive Canning .... 40-41

California Olive Industry 41-46

The Tuna Canning Industry 47-49

Photo of Tuna 48-49

Photo of Pineapple Canning 50-51

The Hawaiian Pineapple Canning 50-52

Types 54

The Salmon Canning Industry 55-63

Photos of Canneries 55-58

Photos of Canneries 59

Photos of Canneries 62-63

Swells and Springers, by Dr. Bigelow ... . . 67-88

Legal Matter for Canners 91-127

Brooks Law in New York State in Effect 127

New York Law Regarding Fruit Packages 127

Official Weights for Canned Foods 128

Stopping Goods in Transit 128

Federal and State Laws Affecting Canners and Food

Manufacturers 131-135

State Officials . 138-140

Food Regulation in Canada 140-142

Japanese Crab Meat 142

Patents in the Philippines 143

Annual Loss by Insect Pest 143

Ptomaine Poisoning 144

Parcel Post Rates 146

Trade Marks 150-163

257

Associations in the Canning and Packing Industries

Program of Baltimore Convention

Executive Officers National Canners' Association

State Canners' Associations and Officers

Reference Tables

Signs Regarding Clouds and Winds

Panama Canal Facts

Useful Don'ts . .

Introduction Ams Machinery .

No. 98A Double Seamer ....

No. 98AT Double Seamer, Hand Feed .

No. 98AT Double Seamer, Automatic Feed

No. i98 Double Seamer

No. 97AT Clincher

No. 68 Double Seamer, Hand Feed

No. 68 Double Seamer, Automatic Feed .

No. 58 Double Seamer, Automatic Feed

No. 58 Double Seamer Right Angle Conveyor

No. 58 Double Seamer Disc Conveyor and Cover

No. 32A Automatic Double Seamer

No. 72 Double Seamer .

No. 82 Double Seamer .

No. 29B Gang Slitter .

No. 300 Side Seamer . .

No. 88 Can Body ^Maker .

No. 88A Automatic Can Body Maker

No. 93 Flanger ...

No. 94 Flanger ...

No. 71 Lining Machine

No. 91 Lining Machine

No. 83 Cover Curler and Press

No. 61 Flanger

No. 116 Dating Machine .
No. 13 Air Pump ...
Dies

166
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176-181
182-188
191-202
202
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211-213
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2t7
249
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JJH

=-^:i^*<,

Plant of The Max Ams Machine Co-
Mount Vernon, New York, U- S. A.

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