|
|
Cement for Tin Cans.
Into a small saucepan—block-tin is best-put i lb. of rosin, 1/4 lb. of gum-shellac and 2 ozs. of beeswax. Melt this and mix well with an old iron spoon—both spoon and saucepan must be devoted to the purpose, for they will be useless for all others. When the cans are ready for sealing, pour a fine stream of hot cement from the spoon into the groove as directed. It is better to fill it only half full, and when all the cans are finished, give each one an additional coating. Stick labels on the can with this wax while it is hot. In opening them, crack the wax, and with a pair of scissors or claw, loosen a portion of it. Brush off the dust; pry up the lid, and the balance of the wax will come off easily. Be careful that none of it falls into the fruit. Put the scraps of wax into the saucepan, and it will help towards sealing next season's cans.
|
|
|
|
|
|
