The canning of fishery products : showing the history of the art of canning; the methods followed with each species, and suggestions for canning unutilized species; where, when and how they are obtained; together with other information of much value to canners / [John Nathan Cobb].
- John Nathan Cobb
- Date:
- 1919
Licence: In copyright
Credit: The canning of fishery products : showing the history of the art of canning; the methods followed with each species, and suggestions for canning unutilized species; where, when and how they are obtained; together with other information of much value to canners / [John Nathan Cobb]. Source: Wellcome Collection.
246/254 page 230
![gttG]#ttGl[T) NET YOU MORE IF m m Set it and Forget it T A G I G & I G your pack has been processed in kettles equipped with TAG Self-Operating Retort Controllers because the costly item of spoilage is then reduced to the minimum. You know from experience that even a small proportion of spoiled cans (due to under- or over-cooking) greatly depreciates the value of the pack—and represents a large percentage of your net profits. . TAG Self-Operating Retort Controllers are the simplest and surest solution because by automatically maintaining a uniform temperature within the kettles, UNI- FORM processing is always achieved. This is only one of the reasons why TAG Controllers are rapidly replacing unreliable and wasteful hand manipulation of the steam inlet valves, also other makeshifts. No auxiliary motive power is required so that TAG Control- lers are simple to install and operate. Moreover, they quickly pay for themselves in the items of spoilage, labor and steam, If you'd like your “fish net to net you more, ask for Bulletin F-386 CJ f® TAG LIABUE MFG.CO. TEMPERATURE ENGINEERS 18*88Thirty-Third Si. Brooldyn.N.Y.](https://iiif.wellcomecollection.org/image/b29810140_0246.jp2/full/800%2C/0/default.jpg)


