another for articles to be weighed, is used to
weigh oysters or clams. It is suggested that those who are going to
can clams or oysters find out from their prospective customers just
what requirements are as to weights and then make their pack meet the
occasion. Under no circumstances is it advisable to make any
misstatements or misbrand in any respect.

After oysters have been packed in the can, fill with boiling brine
made of 5 quarts of water to 1/4 lb. salt to within 1/2 inch from top of
can. Sterilize as other fish.

CLAMS

If clams are received in a muddy condition, it is advisable, though
not necessary to wash them before opening. After opening, discard
broken or discolored clams. Do not can any clams unless absolutely
fresh. Blanch. Cold-dip. Weigh out the amount of solid meat, after
draining, that is to go into each can. Weigh and label just as oysters
are weighed and labeled.

Fill can to within 1/2 inch from the top with boiling brine made of 5
gallons of water and 1 pound of salt. Sterilize.

CLAM BROTH AND CHOWDER

Place the clams, after being opened, in a kettle with enough cold
water to cover. Add a few stalks of celery. Boil for 10 minutes.
Season with salt, and pepper to taste and add 1 tablespoon butter to
every 50 or 60 large clams. Can. Clam chowder can be made according to
any recipe and then canned.

SHRIMPS

Shrimps when first caught are a grayish white color. They are very
delicate and spoil quickly if allowed to stand for any length of time
in a warm place. There are two general methods of canning shrimp--the
"dry pack" and "wet pack." Nearly all the trade now calls for "wet
pack" because the other always has a rather offensive odor and the
meat is never so fresh and sweet of flavor as the "wet pack." Canned
shrimp is very pleasing to the taste and is preferred by many to
lobster for salads and stews.

Wet Pack. Medium sizes are preferable as very large shrimps are apt
to be too tough and too dry. Put the shrimps into a wire scalding
basket and lower into a boiling hot salt water solution made by mixing
one pound of salt to each gallon of water. Allow the shrimps to remain
in this bath for about five minutes, then remove and drain thoroughly.

Peel and remove viscera (entrails). The boiling and the salt will
harden the meat and make the peeling comparatively easy. Pack into
enameled tin cans or glass jars. Nos. 1 and 11/2 cans are used almost
exclusively. These sizes should c