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Originally published in 1916, this insightful and informative book provides a comprehensive overview of the canning industry in the United States. From the technical process of canning to the economic and social conditions affecting the industry, John Adams Lee covers it all. This book is a valuable resource for historians of business and technology as well as anyone interested in the history of the food industry. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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