Bacteriology Applied to the Canning and Preserving of Food Products #251142

Realizing that it was time to begin a scientific study of the processes of canning and preserving and that it was necessary to know how to meet all these difficulties which were constantly aris ing, and so follow the example set by the brewers after Pasteur had revealed the nature of their troubles with sour beer,i decided to take up the study of bacteriology and apply the knowledge to this busi ness. Since that time I have constantly studied this science and the further I go the more light it throws upon the subject, and I am now prepared to say that every man who is engaged in these enterprises should immediately begin to give some of his attention to the sub jcet. By arranging a little room and procuring a few instruments, the subject could be studied during the dull seasons and the knowl edge applied during the canning season when the actual process of canning begins.