FoodsModern en conserve les processus de mise en conserve dans l'United States, système général de classement et description des produits disponibles à l'exportation .. . L'effet de la loi, l'interprétation que l'indicatethe responsables de l'application de la volonté ont placé sur les décisions, et sont acceptés comme guides bv manu-fabricants. Bien qu'il n'existe pas de normes juridiques pour les aliments en conserve, il aretrade normes acceptées par le constructeur et le concessionnaire, qui areindicated sous les différents articles. Les dispositions de la loi sur les aliments et drogues s'appliquent particularlvto le produit fini, mais sont suffisamment

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Canned foodsModern processes of canning in the United States, general system of grading, and description of products available for export .. . the effect of law, indicatethe interpretation that the officials charged with the enforcement desireto have placed upon the decisions, and are accepted as guides bv manu-facturers. While there are no legal standards for canned foods, there aretrade standards accepted by the manufacturer and dealer, which areindicated under the various articles. The provisions of the Federal food and drugs act apply particularlvto the finished product, but are sufficiently broad to cover the inspectionof the manufacturing plants, so as to determine the character of the rawmaterial used and the sanitation. The various States have their ownsanitary laws, which, while not uniform, agree in essential points ^^•ith theFederal law, and thereby supplement the latter in the control of theconditions and method of manufacture. The general requirements arethat a canning factory be located away from insanitar- surroundino-s-that the adjoining yards be kept clean; that the building be adequately CANNED FOODS. 29. 30 CANNED FOODS. lighted and ventilated; that the floors be made tight and pitched so thatthey may be scrubbed at the close of each operating period; that waterand steam be provided at points convenient for washing tables, machines, etc.; that the preparation tables and machinery be of such constructionthat they can be readily cleansed; and that proper facihties be providedfor keeping the help clean. The whole trend of the State laws is to en-force cleanliness in the factories. GENERAL GRADING OF PRODUCTS. Nearly all fruits are packed in six grades: First, special extra; second, extra; third, extra standard; fourth, standard; fifth, seconds; and sixth, water or pie. The special extra consists of the choicest specimens of prime, ripe, largefruit, even in color and texture, and perfectly peeled, pitted, or pre-pared. The sirup used is very heavy (us

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