M. Appert, of France, first patented (in 1810) a process for preserving animal and vegetable substances in close vessels of glass—after subjecting them to the action of heat—and an English firm soon after introduced provisions preserved in tin. But it was reserved for Americans to lead the world, not only in the magnitude of their canning industries, but also in the art of preserving meats, vegetables, and fruits, by processes so delicate and effective, as to retain their original shape and texture, as well as their freshness and flavor. And, moreover, while they have practically prolonged the “Seasons” for perishable food products throughout the entire year, and furnish them for the consumer at very reasonable rates, the producer has often thanked them for giving stability to prices in seasons of great “Gluts” and abundance.
Varieties of Canned Goods.
Among canned goods, in glass or tin packages of various sizes, qualities and prices, are the following:
Canned Meats.
Corned beef, boiled; ROAST BEEF, BEEF A LA MODE, BOILED HAM, BOILED TONGUE, ROAST MUTTON, ROAST VEAL, ROAST CHICKEN, ROAST TURKEY, BRAWN, POTTED MEATS of all kinds; GAME PATES of WILD DUCK, GROUSE, PARTRIDGE, PLOVER, WOODCOCK; BONED TURKEY AND CHICKEN, with jelly; CURRIED CHICKEN, DEVILLED CHICKEN, TURKEY, HAM, PIG’S FEET, LAMB’S TONGUES, etc.
Canned Soups and Broths.
Beef, CHICKEN, GREEN TURTLE, OXTAIL, JULIENNE, MOCK TURTLE, CONSOMME, MACCARONI, VERMICELLI, PEA, MUTTON BROTH, etc.
Fish.
Clams, CLAM CHOWDER, ANCHOVIES, CRABS FRESH, CRABS DEVILLED, CODFISH BALLS, MACKEREL FRESH, LOBSTER, OYSTERS, PRAWNS, SHRIMP, SALMON, SARDINES, TROUT, TURTLE, KIPPERED HERRING, BLOATERS, etc.