After cans have been filled with the material to be pre-
served, the tops are soldered on, a small hole being left
in each piece. The cans are next placed in a bath, the
temperature of which is gradually raised until all the air
is expelled from the cans through the small opening in
the cover. This opening is now closed and soldered. If
all this work be done properly, the food will keep for
years. The cans are now put in a test-room, where the
temperature is very high. If they have not been prop-
erly sealed, the food will begin to decompose, gas will be
generated, and the ends will begin to bulge out. Some-
times dishonest firms have these cans punctured and re-
sealed. This is not common ; but since it is sometimes
done, the housekeeper should examine each can, and if
she finds that two holes have been made in the cover,
should reject the can.
Good and Easy Tests of Wholesomeness.
A prominent physician of Brooklyn, IS". Y., gives these
rules for testing canned goods. If a housekeeper fol-
lows them she will not be liable to use food that has
decomposed in the slightest degree.
" Every cap should be examined ; and if two holes be
found in it, send the can to the Health Board, with its
contents, and the name of the grocer who sold it.
" Reject every article of canned food that does not
show the line of resin around the edge of the solder of
the cap, the same as that seen on- the seam at the side of
the can.
" Press up the bottom of the can. If decomposition is
commencing, the tin will rattle the same as the bottom
of the oiler of a sewing-machine does. If the goods be
sound, it will be solid, and there will be no rattle to the
tin.
" Reject every can that shows any rust around the cap
on the inside of the head of the can."
86 MISS PARLOA'S KITCHEN COMPANION.
Sources of Danger.
There are other sources of danger besides decomposi-
tion. Many folk fear tin or lead poisoning. The conclu-
sion has been reached by some men who have investigated
the matter with much care that there is no danger to be
feared from the cans, but that the solder sometimes causes
trouble. The articles most likely to be tinctured are
those containing a good deal of acid. One physician
found the sides and bottom of a can were fastened by
the usual resin amalgam, and were perfectly bright and
sound ; but a trained tinsmith pointed out that the cap
of the can was fastened on with an amalgam made of
muriate of zinc. The tin was corroded around the cap
on the inside of the can. The mechanic explained that
pieces of zinc are placed in muriatic acid and dissolved,
and this saturated solution of zinc had been painted with
a brush into the grooves of the head of the can. He
said this was a very favorite amalgam with roofers, on
account of the quickness with which it could be applied,
but that good architects and builders would not allow
its use, because it rotted the tin. It is safe to conclude
that wherever the inside of a can-lid shows that the tin
has come off in patches, something has dissolved it, and
it is mixed with the can's contents.
Food should not be allowed to stand for many hours in
an open can. The best way is to turn it into an earthen
dish as soon as the can is opened.
French Peas*
Page 37
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After cans have been filled with the material to be preserved, the tops are soldered on, a small hole being left in each piece. The cans are next placed in a bath, the temperature of which is gradually raised until all the air is expelled from the cans through the small opening in the cover. This opening is now closed and soldered. If all this work be done properly, the food will keep for years. The cans are now put in a test-room, where the temperature is very high. If they have not been properly sealed, the food will begin to decompose, gas will be generated, and the ends will begin to bulge out. Sometimes dishonest firms have these cans punctured and resealed. This is not common ; but since it is sometimes done, the housekeeper should examine each can, and if she finds that two holes have been made in the cover, should reject the can.
Good and Easy Tests of Wholesomeness.
A prominent physician of Brooklyn, N. Y., gives these rules for testing canned goods. If a housekeeper follows them she will not be liable to use food that has decomposed in the slightest degree.
" Every cap should be examined ; and if two holes be found in it, send the can to the Health Board, with its contents, and the name of the grocer who sold it.
" Reject every article of canned food that does not show the line of resin around the edge of the solder of the cap, the same as that seen on the seam at the side of the can.
" Press up the bottom of the can. If decomposition is commencing, the tin will rattle the same as the bottom of the oiler of a sewing-machine does. If the goods be sound, it will be solid, and there will be no rattle to the tin.
" Reject every can that shows any rust around the cap on the inside of the head of the can."
Sources of Danger.
There are other sources of danger besides decomposition. Many folk fear tin or lead poisoning. The conclusion has been reached by some men who have investigated the matter with much care that there is no danger to be feared from the cans, but that the solder sometimes causes trouble. The articles most likely to be tinctured are those containing a good deal of acid. One physician found the sides and bottom of a can were fastened by the usual resin amalgam, and were perfectly bright and sound ; but a trained tinsmith pointed out that the cap of the can was fastened on with an amalgam made of muriate of zinc. The tin was corroded around the cap on the inside of the can. The mechanic explained that pieces of zinc are placed in muriatic acid and dissolved, and this saturated solution of zinc had been painted with a brush into the grooves of the head of the can. He said this was a very favorite amalgam with roofers, on account of the quickness with which it could be applied, but that good architects and builders would not allow its use, because it rotted the tin. It is safe to conclude that wherever the inside of a can-lid shows that the tin has come off in patches, something has dissolved it, and it is mixed with the can's contents.
Food should not be allowed to stand for many hours in an open can. The best way is to turn it into an earthen dish as soon as the can is opened.
French Peas*