Excerpt from Census of Manufactures 1914: Canning and Preserving This plan permitted the collection of data for a uni form period, namely, the business year of the concerns engaged in the industry. The general statistics for the industry do not cover the canning of meats, soups, or other products by meat-packing establishments, statistics for which are included with those for the slaughtering and meat packing industry. The shucking of oysters, except as done in connection with canning, is not included. Some of the establishments are engaged in the can ing of fruits and vegetables in the summer and fall months and in the canning and preserving of fish and oysters at other times; and pickles, preserves, and sauces are also made by some of the establishments engaged primarily in canning vegetables. This over lapping makes it advisable to present in most of the tables only totals for establishments in all branches of the industry. In the compilation of the statistics, however, each establishment was classified according to its product of chief value, and in Tables 1, 3, 5, and 25, separate figures are given for the f our branches of the industry. Table 1 presents, for 1914, a summary of the statis tics for the canning and preserving industry as a whole and for its four branches separately. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.