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16. The cans are withdrawn and vented by piercing the
tops with small brads to allow the hot air to escape.
After this the second vent holes are soldered.
17. The cans are placed in another retort for the second
cooking under steam pressure of 12 lbs., or at a
temperature of 240° Fahrenheit.
18. After the second cooking the cans are cleansed by
scouring them in a tank of strong lye and then washing
in boiling water and lastly in cold water, after
which they are allowed to stand for several weeks,
during which time they are repeatedly tested and
examined for defects. AH such cans are removed.
19. Finally they are dipped into lacquer to prevent rust
and are then cased.
It will be noticed that the cans are pierced twice, and
consequently such a fact in this method of canning is not the
suspicious circumstance, which writers on tinned goods usually
hold double piercing to be.
Conference of Metropolitan Cities and Boroughs on
matters relating to Public Health, convened by the
London County Council, at Spring Gardens, S.W.,
Thursday, 6th April, 1911.
HOUSES LET IN LODGINGS.
That the efficient administration of Section 95 of the
Public Health (London) Act, 1891, relating to the registration
and regulation of houses let in lodgings is a matter of extreme
importance to the public health of London.