Experiment has demonstrated, beyond a reasonable doubt, that most of the bacteria which produce fermentation (for there are many varieties of them) can- not exist in a temperature above 140°, and nearly all die at 130° to 135°. The spores, however, (corresponding to seeds) are more tenacious of life than the de- veloped bacteria, but these are all killed at the temperature of boiling water if submitted to its action for some time, for they do not all die instantly, even at that temperature. It should also be said that the bacteria flourish best in a neutral or alkaline solution, while an acid solution is unfavorable to them, and the acid nature of many of the fruit juices hastens their destruction. Furthermore it is difficult to arrange so that the central parts of a can shall receive the same amount of heat as the surface, particularly in the case of solidly packed goods, like corn and beans, so that they need to be cooked for some time. * Bacteria and microbes are terms applied to minute organisms which abound everywhere, and which play an important part in the economy of nature, causing both fermentation and putrefaction. They are rather more like plants than ani- mals, and so small are they tlrat the most powerful microscope makes them ap- pear as little more than dots and rods. There are many varieties, but in shape they take principally 3 different forms which may be compared to a lead pencil (those having this form are called bacilli), a ball (called cocus), and a corkscrew (called spirilum). 618 CANNING FKUITS, VEGETABLES, ETC. 519 These being the principles involved, canning resolves itself simply into kill- ing all the bacteria and spores, and preventing any new ones from obtaining access to the fruit, and the simplest and most effectual method of doing this is the best. Fruit has often been cooked more than was necessary, but the housewife need not be troubled by having her fruit "go all to pieces" and get "mussy" when being canned, if she handles it intelligently. Enclosing air in the can when it is sealed will do no harm, provided such air has been heated hot enough to kill all germs floating in it. If the cans are not sealed perfectly air tight, cold, unsteril- ized air will in time enter the can, carrying in living germs. These are so infini- tesimally small that they will pass through the most minute opening and they will then begin to propagate, and cause fermentation. The Breaking of Jars. — If fruit is put into jars and the jars put in a boiler, surrounded with water and boiled, the jars are liable to crack if set directly on the metal bottom. Breaking will be prevent- ed by putting several thicknesses of wet cloth under the jars; or use strips of wood, or hay or straw. Wrapping the jars in hay or straw simply keeps them from touching each other and allows the water to circulate around them freely. A fruit jar for canning hot fruit need never be heated by rolling in hot water or otherwise; a cloth wrung from cold water and com- pletely swathing the jar will insure against cracking, if the jar is perfect, and if it is not it will be likely to crack in any event. The cloth should be soft, and touch the jar in every part, and cover the glass well at the top.

AI-modernized reading of the original text

Experiment has demonstrated, beyond a reasonable doubt, that most of the bacteria which produce fermentation (for there are many varieties of them) cannot exist in a temperature above 140°, and nearly all die at 130° to 135°. The spores, however, (corresponding to seeds) are more tenacious of life than the developed bacteria, but these are all killed at the temperature of boiling water if submitted to its action for some time, for they do not all die instantly, even at that temperature. It should also be said that the bacteria flourish best in a neutral or alkaline solution, while an acid solution is unfavorable to them, and the acid nature of many of the fruit juices hastens their destruction. Furthermore it is difficult to arrange so that the central parts of a can shall receive the same amount of heat as the surface, particularly in the case of solidly packed goods, like corn and beans, so that they need to be cooked for some time. * Bacteria and microbes are terms applied to minute organisms which abound everywhere, and which play an important part in the economy of nature, causing both fermentation and putrefaction. They are rather more like plants than animals, and so small are they that the most powerful microscope makes them appear as little more than dots and rods. There are many varieties, but in shape they take principally 3 different forms which may be compared to a lead pencil (those having this form are called bacilli), a ball (called cocus), and a corkscrew (called spirilum). These being the principles involved, canning resolves itself simply into killing all the bacteria and spores, and preventing any new ones from obtaining access to the fruit, and the simplest and most effectual method of doing this is the best. Fruit has often been cooked more than was necessary, but the housewife need not be troubled by having her fruit "go all to pieces" and get "mussy" when being canned, if she handles it intelligently. Enclosing air in the can when it is sealed will do no harm, provided such air has been heated hot enough to kill all germs floating in it. If the cans are not sealed perfectly air tight, cold, unsterilized air will in time enter the can, carrying in living germs. These are so infinitesimally small that they will pass through the most minute opening and they will then begin to propagate, and cause fermentation. The Breaking of Jars. — If fruit is put into jars and the jars put in a boiler, surrounded with water and boiled, the jars are liable to crack if set directly on the metal bottom. Breaking will be prevented by putting several thicknesses of wet cloth under the jars; or use strips of wood, or hay or straw. Wrapping the jars in hay or straw simply keeps them from touching each other and allows the water to circulate around them freely. A fruit jar for canning hot fruit need never be heated by rolling in hot water or otherwise; a cloth wrung from cold water and completely swathing the jar will insure against cracking, if the jar is perfect, and if it is not it will be likely to crack in any event. The cloth should be soft, and touch the jar in every part, and cover the glass well at the top.

The household cook book