Score Card

Canned Fruits

General appearance

15

Container (5) Color (10)

Fruit .....................

50

Whole (5) Cooked (20) Flavor (25)

Sirup ..................

35

Clearness (10) Flavor (15) Density (10)

100

Preserves

General appearance

30

Container (10) Color (20)

Mixture

70

Consistency (15) Flavor (40) Density (15)

100

References Canning And Preserving

Adams and Sandster. Practical Directions for Preserving Native

Fruits and Vegetables. University of Wisconsin, Agricultural

Experiment Station, Bulletin No. 136 (1906). Bitting. The Canning of Foods. United States Department of

Agriculture, Bureau of Chemistry, Bulletin No. 151 (1912). Breazeale. Canning of Vegetables in the Home. United States

Department of Agriculture, Farmers' Bulletin, 359 (1910). Buchanan. Household Bacteriology.

Corbett. Canned Foods, Fruits, and Vegetables. Teachers College Bulletin, Fourth Series No. 12, February 15, 1913.

Goldthwaite. Principles of Jelly Making. University of Illinois, Bulletin No. 34 (1912).

Goldthwaite. Chemistry and Physics of Jelly-making. Journal of Industrial and Engineering Chemistry, vol. 1, pages 333~ 340; vol. 2, pages 457-462 (1909-1910).

Gould and Retcher. Canning Peaches on the Farm. United States Department of Agriculture, Farmers' Bulletin, No. 426 (1910).

Hatton and Holt. Canning of Fruits and Vegetables. Georgia State College of Agriculture, Bulletin No. 11.

Hausmann. Home Manufacture and Use of Unfermented Grape Juice. United States Department of Agriculture, Farmers' Bulletin, No. 175 (1903).

Kinne and Cooley. Foods and Household Management.

Leach. Food Inspection and Analysis.

Nye and Austin. A Canning Business for the Farm Home. Cornell University Bulletin, vol. 2, No. 47.

Parloa. Canned Fruit, Preserves, and Jellies. United States Department of Agriculture, Farmers' Bulletin, 203 (1905).

Rose. The Preservation of Food in the Home. Cornell University Bulletin, vol. 1, No. 17.

Sherman. Food Products.

Wiley. Foods and their Adulteration.