,the ,manufacture of ,tomato ,products ,,including ,whole ,tomato ,pulp or ,puree1 ,tomato ,catsup1 ,chili ,sauce1 ,tomato ,soup1 ,trimming ,pulp ,,by ,w4 ,g4 ,,hier ,technologist in the ,canning and ,preserving of ,tomato ,products ,formerly ,chief ,chemist and ,district ,factory ,supervisor of ,the ,t4 ,a4 ,suider ,preserve ,co4 of ,chicago ,illustration ,published by ,w4 ,g4 ,,hier #bcbd ,south ,columbine ,street ,denver1 ,colorado ,,copyright #aiai ,,by ,w4 ,g ,,hier ,,denver ,,the ,,brock-,,haffner ,,press ,,co41 ,,printers #aiai ,preface ,the past ten years have seen revolutionary changes made in the tomato product manufacturing business4 ,old methods of making tomato pulp1 catsup1 chili sauce1 etc4 have been discarded1 and the modern plant presents a very striking contrast to the plant of former days4 ,in this book ,i have tried to present all the methods used which have merit1 and to bring forth the advantages and disadvantages of each so that the packer can weigh them and decide which is best to use under the conditions which obtain at his plant4 ,in some cases one method is universally applicable and has advantages which stamp it as superior1 but more often varying conditions of manufacture in different localities make it impossible to recommend any one method for everyone4 ,in writing the text ,i have had to rely almost entirely on the experience gained during the seven years in which ,i have been engaged in the manufacture of these products1 as there are no books on the subject1 and no sources of reference except the bulletins prepared by ,mr4 ,b4 ,j4 ,howard and ,mr4 ,c4 ,h4 ,stephenson of the ,bureau of ,chemistry1 ,u4 ,s4 ,department of ,agriculture1 on the sorting and washing of tomatoes1 the handling of tomato trimmings1 and the effect of proper and improper sorting and washing on the content of micro-organisms as determined by microscopical examination4 ,i wish to thank ,mr4 ,b4 ,j4 ,howard of the ,bureau of ,chemistry for the valuable suggestions and information he gave me with reference to portions of the text of ,chapter ,,ii and ,chapter ,,vii1 and also to thank the ,bureau of ,chemistry for permission to use many of their photomicrographs and photographs4 ,w4 ,g4 ,,hier4 ,april #bb1 #aiai4 ,,part ,i ,the ,manufacture of ,whole ,tomato ,pulp or ,puree ,table of ,contents ,,part ,i ,,the ,,manufacture ,,of ,,whole ,,tomato ,,pulp ,,or ,,puree ,,page ,,chapter ,i4 ,,obtaining ,,good ,,tomato ,,stock #a ,value of good tomato stock--plant raising--use of fertilizer--methods in east and west--shipping tomatoes--tomato crates--degrees of ripeness for shipping--careful handling at factory--varieties--storing tomatoes--stemless tomatoes4 ,,chapter ,,ii4 ,,washing ,,and ,,sorting #h ,washing and sorting equipment--rotary washer--water bath with compressed air--importance of agitation--plain sorting belt--number of sorters--tomato turning device--divided sorting belt--sorting--forms of decay--cleanliness of equipment--molds1 yeasts and spores1 and bacteria4 ,,chapter ,,iii4 ,,principal ,,methods ,,in ,,use ,,for ,,pulping #bj ,cold pulping--care of cyclone--hot pulping--advantages claimed for hot pulping--objections to hot process--crushing--conveying to kettle--value of pumice4 ,,chapter ,,iv4 ,,condensing ,,the ,,strained ,,or ,,crushed ,,tomatoes #bf ,vacuum pan--types of open kettles--steam pressure--copper jacketed kettles--tinning kettles--advantages of various types of kettles--glass-lined tank--cypress tank--cleaning kettles--coil leaks--starting the cooking--methods of gauging finishing point--cooking to gauge on kettle--cooking a definite length of time--determining specific gravity by weight--objections to weighing method--testing with hydrometer--method of using hydrometer--finishing the cook4 ,,chapter ,v4 ,,conveying ,,the ,,condensed1 ,,strained1 ,,or ,,crushed ,,tomatoes ,,to ,,the ,,finishing ,,machine1 ,,and ,,finishing ,,same #ch ,conveying to finisher--receiving tanks--finishing--screen metal for finisher--effect of finishing on mold count--finishing before cooking4 ,,chapter ,,vi4 ,,filling ,,the ,,finished ,,pulp ,,and ,,storing ,,the ,,canned ,,product #da ,filling devices for five gallons--square can and round can--testing for leaks--washing and steaming--filling and capping--handling filled cans--advantages of separating batches--how to stack--processing--life of cans--washing and drying cans--protection from dust--testing used cans--packing ,no4 #aj's and ,no4 #a's--packing barrel pulp--metal drums--a method of preserving pulp in barrels4 ,,chapter ,,vii4 ,,the ,,micro-,,organisms ,,of ,,tomato ,,products2 ,,the ,,attitude ,,of ,,the ,,pure ,,food ,,authorities ,,toward ,,them2 ,,and ,,the ,,interpretation ,,of ,,analyses #ea ,micro-organisms2 what they are--molds--bacteria--yeasts--spores--ho w germs retard their own growth--rapidity of growth--the government attitude on micro-organisms--government regulations--state food officials--checking up daily runs--how to interpret analyses4 ,,part ,,ii ,,the ,,manufacture ,,of ,,tomato ,,catsup1 ,,chili ,,sauce1 ,,trimming ,,pulp1 ,,and ,,tomato ,,soup ,,chapter ,,viii4 ,a ,,discussion ,,of ,,preservative ,,and ,,non-,,preservative ,,catsups2 ,,and ,,the ,,most ,,frequent ,,cause ,,of ,,inferiority #gc ,unfavorable publicity on preservatives--8natural0 preservatives--proper acidity--processing catsups--advantage of benzoate catsups--causes of poor color and flavor--advantage of direct conversion of tomatoes into catsup--thickness--spicing and sweetness--8black neck0--general attractiveness4 ,,chapter ,,ix4 ,a ,,discussion ,,of ,,the ,,ingredients ,,of ,,catsup2 ,,when ,,and ,,how ,,they ,,should ,,be ,,added2 ,,and ,,the ,,amounts ,,of ,,each ,,per #ajj ,,gallons ,,of ,,finished ,,catsup #hj ,measuring the volume of tomato juice--amount of tomatoes--keeping batches uniform--use of spices in a sack--use of spices direct and when to add them--use of spices in two batches--what is extracted--storing spices--quality of flavor--use of essential oils--how to add essential oils--paprika--quantities of spices and oils per batch--essential oils economical--adulteration of ground spices--onions and garlic--sugars--sugar syrups--use of sugar in large quantities--salt--vinegar--transference of vinegar--adding the vinegar--acidity--testing finishing point--holding batches--making catsup from pulp--use of benzoate of soda4 ,,chapter ,x4 ,,finishing1 ,,bottling1 ,,sterilizing1 ,,and ,,storing ,,the ,,catsup #ig ,the receiving tank and finisher--filling and sealing--washing the filled bottles--processing--advantages of omitting processing--process method--time and temperature--temperature controlling and recording devices--non-process method--which method is the better8--labeling and casing--stacking catsup to avoid 8black neck0--packing gallons and ,no4 #aj's4 ,,chapter ,,xi4 ,,the ,,manufacture ,,of ,,chili ,,sauce ,,and ,,the ,,pulping ,,of ,,tomato ,,trimmings #ajg ,grading the tomatoes--method of handling tomatoes--amount of tomatoes and onions--spices--salt1 sugar and vinegar--testing finishing point--filling1 sealing and sterilizing--microscopical counts--pulping the trimmings--government attitude on trimming pulp--method of handling tomatoes when trimmings are pulped4 ,,chapter ,,xii4 ,,the ,,manufacture ,,of ,,tomato ,,soup #aab ,convenience and economy of canned soup--factors upon which success depends--unpalatability--proper sweetness--gradual souring of pulp--sampling--proper acidity--price and quality--microscopical counts--beginning the cook and adding soda--butter1 onions1 and spices--sugar and salt--testing thickness before adding flour--adding flour--filling and processing--shaking and labeling4 ,,chapter ,i ,,obtaining ,,good ,,tomato ,,stock ,value of ,good ,tomato ,stock ,obtaining a good quality of tomatoes at a price which is not prohibitive is a problem which in many localities is becoming more difficult to canners and catsup makers each year4 ,every experienced manufacturer knows that regardless of the expertness with which he may work up his tomatoes into the finished product1 he cannot expect to get good quality unless he has good stock to begin with4 ,it is true that by using intelligence and extreme care in the manufacturing processes one manufacturer will make better pulp or catsup from tomatoes of fair quality than another man can get from the best quality of stock4 ,this same care and intelligence applied1 however1 in working up high quality tomatoes will probably show a greater difference in the finished products than was apparent in the tomatoes from which these products were made2 in other words1 the goodness of good tomatoes becomes accentuated by the manufacturing process4 ,in order to insure as large a proportion as possible of good quality stock1 as well as a good yield per acre in tonnage1 manufacturers are each year realizing the necessity of closer co-operation with the farmer4 ,where in growing tomatoes under contract it was formerly largely up to the farmer to buy his seed and raise his plants and set them out1 it is now the usual custom to supply the farmer with seed of the desired variety and of high germination test1 and in many cases to go a step farther and supply him with plants six to eight inches high1 ready for setting out in the field4 ,unquestionably1 the best results are secured by growing the plants for the farmer4 ,the average farmer does not go about the raising of his plants in an intelligent way1 and he will not devote the time to the plant-raising business that it should have4 ,plant ,raising ,most packers are agreed that the best plant is raised by starting the seeds in rows in hot beds1 transplanting to cold frames when they are two to four inches high to harden them and make them stocky1 and again transplanting to the field when the plants are six to eight inches high4 ,this method produces a dark green1 bushy1 thick-stemmed plant of high vitality1 which is so essential to a good yield4 ,what a contrast to the average plant raised by the farmer--the seed often broadcasted1 either in a hot bed or in a spot in the garden where the soil has not been specially prepared for plant raising1 and when the plants1 a large number of which are thin1 pale green1 and spindly looking1 attain a height of anywhere from six inches to a foot they are all set out in the field and allowed to struggle along as best they can4 ,when one looks at the kind of plants that are so often set out he can see at least one reason why yields of from three to seven tons per acre are so often obtained from ground which should yield twice that much1 and why the plants are easy victims to blight and other diseases4 ,a prominent canner recently told me that by raising the plants for his farmers he had increased the average yield #d tons per acre4 ,use of ,fertilizer ,so many articles have been written on tomato culture for canning plants by experienced horticulturists that the subject will not be dealt with extensively here4 ,in these articles emphasis is usually laid on the desirability of the use of commercial fertilizer1 not only to increase the yield1 but to hasten the maturing of the crop so that a large proportion of it can be harvested before frost4 ,my experience testifies to the wisdom of this in practically all cases1 and with late maturing varieties such as the ,stone tomato1 in regions subject to early frost1 and especially where planted on low ground1 it is absolutely essential that fertilizer be used if a good percentage of the crop is to be harvested4 ,methods in ,east and ,west ,in the ,tri-,states--that is1 ,delaware1 ,maryland1 and ,new ,jersey--quite a different situation exists from that in the middle west or far west4 ,the western packer has practically all of his tomatoes grown under contract1 while the ,tri-,state packer1 although he tries to contract as much acreage or tonnage as possible at a reasonable figure1 is up against the competitive buying of the open market for a large proportion of his raw stock1 as there are always a large number of farmers who are willing to gamble that the coming season will be a good one for playing the open market4 ,in this case the buyer usually cannot be as particular about the quality of the tomatoes he buys as can the packer who has his tomatoes all grown under contract at a specified price1 and who can exercise supervision over his farmers4 ,this is particularly true in seasons of short crop1 when the grower sells his tomatoes on the market and can afford to be very independent1 and buyers are wildly forcing up the price by competitive bidding1 and taking whatever they can get4 ,even if the eastern grower is under contract for his entire crop1 if the crop is short1 and high prices are prevailing on the market1 it is the exceptional grower who will live up to his contract1 and often to get an excuse for breaking his contract he will deliver very poor tomatoes right along in the hope that they will be objected to1 thus giving him the liberty of disposing of them elsewhere4 ,the eastern packer1 however1 is blessed with a longer season in which to operate4 ,while in the west there are seldom enough tomatoes to justify a run at the factory before ,august #aeth1 the ,tri-,states packer starts in on the early crop about the #beth of ,july1 and his crop is not as liable to be severely injured by an early frost as is the western crop4 ,canning and preserving plants in the west1 being scattered rather sparsely over a very large territory1 and being farther away from the large centers of population than in the east1 the western packer is able to get a large percentage of his tomatoes hauled to the factory by wagon4 ,this is indeed a big advantage1 not only in the saving of freight and handling expense1 but in the condition of the fruit when delivered to the factory4 ,probably having been picked not more than twenty-four hours before delivery1 the wagon-hauled tomatoes are solid1 and because the skin is not broken by repeated handling1 thus preventing the growth of molds1 they require very little sorting1 in fact1 no sorting at all in some cases4 ,a load of tomatoes which requires no sorting at all1 however1 is unusual4 ,if the packer can get his growers to use spring wagons for hauling tomatoes1 it is a big advantage1 especially if the fruit must be held any length of time at the factory4 ,if the wagon-hauled tomatoes can be worked up quickly the packer gets #ajj per cent value for them1 which he very seldom does get on shipped tomatoes1 which commonly undergo a loss of between #e and #bj per cent in shipment1 depending upon the time involved in shipment1 the ripeness of the fruit1 the amount of handling it received1 the condition of the weather1 the kind of crate in which the fruit is packed1 and the amount of ventilation it received in transit4 ,shipping ,tomatoes ,shipment by water1 although slow1 has the advantage of smoothness of transit1 and the crates or baskets of tomatoes are not subjected to the frequent joltings of rail shipments1 and it is to be remembered that every jolt makes the tomatoes settle to a certain extent in the crates and mashes the tomatoes in the bottom layers4 ,the best car for rail shipments is the slatted car or stock car1 which permits of better circulation than any of the other types4 ,a box car should never be used1 as it allows the fruit to heat very badly1 and there is no circulation of air4 ,the crates in the slatted cars should be so stacked as to allow as much circulation of air through the car as possible4 ,however1 care must be taken that the crates are so stacked that they will not shift4 ,a small air space can always be left at the end of every other row on each side without endangering the stability of the crates1 and a large air space can be left at the top4 ,tomato ,crates ,one advantage in the use of the basket over the crate in shipments is the advantage of better circulation of air through the piled baskets of fruit1 due to the conical shape of the basket4 ,good ventilation is thus supplied without danger of the baskets shifting during shipment4 ,the -bushel basket is used almost universally in the east1 while in the west the crate holding a bushel is the common container4 ,the construction of the crate is a more important item than is often thought4 ,the most important point1 of course1 is strength in construction1 and the use of a wood which will not warp easily by alternate soaking and drying out1 allowing the nails to become loose and the bottoms to begin to fall out of the crates after a half season's use4 ,the slats of the crates should have rounded1 smooth edges so as not to cut the surface of the tomatoes when they are jolted and weighted down during shipment4 ,the slats should be only close enough together to hold the small tomatoes1 so as to permit of as much air circulation as possible4 ,this particularly applies to the bottom of the crates1 which become soggy and musty after a little use1 and the openings soon become clogged up with tomato substance4 ,it is important to turn a steam hose over the bottoms of such crates to clean them out before returning to the point of shipment4 ,if the empty crates pass along on a chain belt after dumping1 this steaming can be accomplished easily4 ,accumulated decaying tomato substance in the bottom slats not only rots out the crates1 but contaminates otherwise good tomatoes every time the crate is used4 ,the crate should also be as shallow as will permit of easy handling1 so as to distribute the weight of the tomatoes over as much surface as possible4 ,a shallow1 broad crate is preferable to a deep1 narrow one4 ,degrees of ,ripeness for ,shipping ,the proper degree of ripeness for tomatoes to be shipped depends1 of course1 upon the length of time it will take for them to arrive at their destination4 ,dead-ripe tomatoes will stand very little handling and shipping1 particularly if the weather is warm and damp1 as it so frequently is during tomato season4 ,it is important1 too1 not to have the tomatoes delivered to the shipping station too underripe1 as they are very apt to rot before they become red enough to cook up into a product of good color4 ,that the employee in charge of receiving tomatoes at the shipping point should be a man of experience and good judgment as well as tact in dealing with the farmers1 is apparent4 ,so much depends upon the control he exercises over the farmers in getting them to pick their fruit at the proper degree of ripeness4 ,if he falters1 is uncertain1 and changes his mind a few times1 he is lost1 as the farmers soon lose confidence in his judgment4 ,it is always difficult to impress upon the farmer the fact that tomatoes gain in weight during the ripening process1 and the riper they have their tomatoes the more they get in dollars when they drive up on the scales4 ,this argument cannot be advanced when the tomatoes are bought by the basket1 as they are in the east1 but when paid for according to weight and not volume1 the ripeness of his tomatoes is an important point for the farmer to watch4 ,at the tail end of the season when frosts are threatening1 this argument of the increased weight of tomatoes which are red ripe all over of course loses its effect entirely4 ,all the farmer is interested in at that time is in getting as many of his tomatoes as possible accepted before a heavy frost finishes them4 ,at this time increased vigilance at the receiving end is necessary4 ,careful ,handling at ,factory ,the less handling crates or baskets of tomatoes receive1 the better4 ,every packer wants to eliminate handling as much as possible to conserve labor1 but when one sees the laborers around the average plant heaving crates of tomatoes around as though they were pig iron1 he wonders if the manager fully realizes the effect of this bouncing of heavy crates of tomatoes on to trucks1 receiving platforms1 etc4 ,it is just as easy1 or almost as easy1 to set the crates down gently1 but the laborers who do this work must be constantly reminded of it4 ,you do get tired of constantly hammering at them1 but it is surely worth the effort4 ,a common attitude for the men to take is that the tomatoes are all going to get mashed up anyway pretty soon1 so what's the difference4 ,when you consider the fact that crates of tomatoes are commonly handled from six to eight times before they reach the sorting belt1 this handling often consisting of dropping the crates down so hard that the top tomatoes almost bounce out1 it is no wonder that when they are spread out on the sorting belt the bottom layer of each crate is mashed and moldy1 so that half of these bottom tomatoes have to be thrown away4 ,varieties ,any of the brilliant red varieties of tomatoes are suitable for catsup or pulp making4 ,those varieties having a purplish cast should be avoided1 as they cook up into a product having a brownish color4 ,the smooth1 round varieties1 such as the ,stone1 are especially good for peeling1 while the flat varieties1 and those having a very coarse1 uneven surface1 are well suited for pulp or catsup4 ,storing ,tomatoes ,for storing the tomatoes at the factory until they can be put over the sorting belts the open-air storage is used almost universally1 and it seems to be the only method which can be economically employed at a plant which handles large quantities of tomatoes4 ,i have seen the wet storage method in use at a small plant where the receipts only amount to a few hundred bushels a day on good days1 and less than a hundred on many days when the weather is very bad1 and it was liked very much by the plant manager4 ,the tomatoes1 as soon as received1 were dumped into a large concrete tank of cold water1 which was kept fairly fresh by letting fresh water run into it constantly1 with an overflow at the other side of the tank1 and a large revolving paddle at one side of the tank kept the water in motion4 ,attached to this paddle was a series of flights on an endless chain1 which1 when thrown into gear1 carried the tomatoes to the sorting belt4 ,the argument advanced in favor of the wet storage method by the operator of this plant was that at certain times in the season their receipts of tomatoes were very small1 that is1 at the beginning and at the close of the season1 and during stretches of cold1 rainy weather1 and at such times they only made a run every other day1 or possibly only twice a week1 and that the tomatoes kept much better in wet storage4 ,the tomatoes were clean when delivered to the sorting belt1 and although they received very little sorting1 and only one spraying after they left the storage tank1 the count of molds1 yeasts and spores and bacteria on their pulp was fairly low4 ,the wet storage method could undoubtedly be used at large plants1 and might prove profitable during periods of glut1 as there is no doubt but what tomatoes will keep better in wet storage than in the open air4 ,it would take a lot of tanks for a large plant1 however1 and large operators are not inclined to look favorably on the idea4 ,in open-air storage the crates of tomatoes should be stacked so as to leave an air space between each crate1 and if stacked inside of a building1 all the windows and doors should be thrown open to allow as free a circulation of air as possible4 ,stemless ,tomatoes ,most tomatoes are delivered to the factory with the stems on1 but ,i know of one plant where they are all received stemless1 and the quality of the pulp made from them simply cannot be beat4 ,there surely must be an undesirable taste imparted by all these green stems in the cooking process4 ,of course1 where the cold pulping process is used1 that is1 the tomatoes pulped cold directly after sorting and washing1 these stems are eliminated before any cooking is done4 ,in the hot pulping process1 however1 and when the tomatoes are put in a crusher instead of a pulp machine1 the stems are cooked along with the rest of the pulp4 ,the operator of the plant referred to above pays a bonus of a dollar a ton to his contractors for having the tomatoes delivered stemless1 and he believes he gets that dollar back and more1 too1 in the price he gets for his product1 which is very fancy4 ,,chapter ,,ii ,,washing ,,and ,,sorting ,washing and ,sorting ,equipment ,a great many outfits for washing and sorting tomatoes have been placed on the market1 some of which have many good points1 and others are very inadequate4 ,the type of washer best adapted to one plant may not be the best for another one4 ,if tomatoes are grown on clay ground a friction washer is necessary1 while for fruits grown on sandy soil it is very infrequent that much friction is needed to properly clean the tomatoes4 ,as to sorting belts1 as a rule one type will serve as well in one place as in another4 ,a majority of the sorting belts used are subject to many criticisms2 some are too narrow1 some too short1 some travel at a speed of #ajj feet or more per minute1 while others move as slowly as #aj feet per minute4 ,the latter speed is much better than the former1 although both are extremes1 #be feet per minute being about right4 ,rotary ,washer ,for tomatoes grown on clay ground the cylindrical rotary washer or squirrel cage type made of #a-;inch mesh heavy wire is very satisfactory4 ,when tomatoes come to the plant caked with clay1 as they are after a hard rain followed by strong sunshine1 a friction washer of this type is about the only thing that will clean them4 ,this type of washer also does excellent work on late tomatoes1 and this applies to all localities4 ,a large percentage of late tomatoes become deeply cracked at the stem end1 and although these cracks1 or fissures1 usually appear to be healed over1 an examination will generally reveal the presence of mold in them1 and in many cases large tufts of mold like cotton completely filling them4 ,by merely passing such tomatoes through a water bath1 even though the water is thoroughly agitated by means of many inlets of compressed air1 this imbedded mold will be scarcely affected4 ,a rotary1 heavy wire1 reel washer1 inclined at an angle of about #a foot in #h1 and rotating slowly1 with a heavy1 sharp spray of water striking the rolling tomatoes from the time they are dumped in until they roll out1 will take out a very large proportion of this mold1 besides cleaning the entire surface of the tomato thoroughly4 ,the washer should deliver about two bushels of tomatoes per minute to the sorting belt4 ,as the wire cylinder revolves1 the tomatoes are carried half way up the side and are then thrown back again1 being carried slowly and steadily toward the outlet4 ,a #a-;inch pipe at the top of the cylinder1 and running from end to end1 with small holes bored at intervals of an inch1 should direct a sharp1 cutting shower of water on the tomatoes as they revolve and rub each other4 ,a fine1 sharp spray will accomplish more than a less forceful but larger stream of water coming from a larger opening4 ,the dirt1 mold1 etc4 is washed through the wire mesh into a drip pan1 and thence to the sewer4 ,some of the rotary washers used are of solid metal1 and others constructed of wooden slats have been used4 ,both of these should be avoided1 as the solid metal produces a sliding1 instead of a rolling action1 and the wooden slats mold quickly and become slimy4 ,also1 some of the washers are slightly too narrow1 and the tomatoes are so crowded while they are rotating that many of them do not come in contact with the wire1 but merely roll on top of other tomatoes4 ,other washers are considerably wider than necessary4 ,if the tomatoes are to be fed to the belt at the rate of #b bushels per minute1 a reel 7squirrel cage7 washer #b to #b feet in diameter1 and about #h feet long1 having an inclination of about #a foot in #h1 and revolving at about #bj revolutions per minute1 will usually give satisfactory results4 ,these are the figures recommended by ,mr4 ,howard of the ,bureau of ,chemistry1 who has made a very extensive study of the efficiency of rotary washers4 ,by having the tomatoes thoroughly clean1 with no mud and scarcely any mold adhering to the surface when they drop on the sorting belt1 the amount of sorting required is not only greatly lessened1 but the spots of black rot and other forms of decay show up prominently on the surface4 ,it is important that the reel deliver the tomatoes to the sorting belt at a uniform rate1 which is seldom done when the crates are dumped into the reel without any system of timing them4 ,at present a hopper for feeding the reel is being experimented with1 and it is hoped that it will be an improvement over the uncontrolled system that is now used4 ,the chief objection made to the reel cylinder is that when tomatoes are overripe1 having been shipped a long distance1 or held at the factory for a day or two1 the rubbing action of the wire on the tomatoes1 and of the tomatoes against each other1 is too severe1 and considerable tomato substance is lost by being forced down through the wire mesh by the sharp sprays of water from overhead4 ,the loss in this case is not nearly as great as would be imagined1 and what tomato substance is thus lost should be discarded anyway1 as it is so soft that in all probability the fiber is permeated with growths of mold1 yeasts1 and bacteria1 which no amount of washing would eliminate4 ,water ,bath ,with ,compressed ,air ,the reel washer is not so common in the east as in the west1 and the reason is1 as previously stated1 that during the greater part of the season at least1 tomatoes grown on loose1 sandy soil can be washed satisfactorily by other devices which are less cumbersome and can be more easily rigged up4 ,one of these devices which is in satisfactory operation is a shallow water bath through which the tomatoes pass on a chain carrier1 and in which the water is kept 8boiling0 7that is1 it has the appearance of boiling7 by compressed air which is forced into the water bath through small pipes1 and at a number of different places4 ,the tomatoes are thus bounced around and knocked against each other in a very lively manner and receive a thorough cleansing4 ,it is very doubtful1 however1 if this device would give such good results on tomatoes that had clay baked hard on the surface1 or on those which had mold deeply imbedded in cracks at the stem end4 ,importance of ,agitation ,it is always advisable to wash the tomatoes before sorting them1 as it makes the sorter's work so much easier4 ,after the tomatoes leave the sorting belt they can pass under a few strong sprays which will put on the finishing touches4 ,warm or hot water is sometimes used in washing tomatoes1 but cold water does the work just as well4 ,neither will accomplish much more than wetting the surface unless the tomatoes are agitated4 ,some devices which ,i have seen are almost worse than nothing1 as they merely consist of a long water bath through which the tomatoes are conveyed by means of a large worm or helicoid4 ,the tomatoes are not only washed insufficiently1 but are contaminated by rubbing against the surface of the worm1 which soon becomes coated with a film of mold1 and1 being enclosed in a cylinder1 this worm cannot be cleaned as it should be4 ,it is essential that every part of the equipment with which the tomatoes come in contact be readily accessible to the brush and the steam hose4 ,mold accumulates very rapidly1 clings very tenaciously to the surface on which it grows1 and a damp surface in a dark place is ideal for its growth4 ,plain ,sorting ,belt ,the type of sorting belt used most commonly is the ordinary plain wire or metal belt #ah to #bd inches in width and about #aj to #ab feet in length4 ,canvas belts are also used quite frequently1 but the packer can now obtain wire belts of such strong1 sturdy construction that they give scarcely any trouble and are very satisfactory in every way4 ,eighteen to twenty inches has been found to be about the best width4 ,number of ,sorters ,the number of sorters which should be employed on each belt depends upon whether they are going to do both the inspecting and trimming1 or the inspecting alone1 and also upon the rate at which the tomatoes are fed to the belt1 the length of the belt1 and the quality of the fruit4 ,some pulp makers prefer to feed the belt at a uniform rate regardless of the quality of the fruit and to vary the number of sorters1 employing about #ad or #af to a belt when the quality is poor1 and about half that number when the tomatoes are almost entirely sound and need very little trimming done to them4 ,others prefer to use the same number of sorters and trimmers on the belt all the time and to vary the speed of the belt according to the quality of the fruit1 using a variable speed transmission for this purpose4 ,when running on solid fruit1 with very little decay1 the maximum speed can be employed1 say #dj feet per minute1 and when running on stock that is not so good the speed can be decreased to about #aj feet per minute4 ,the ,bureau of ,chemistry advises very strongly against the practice of having the women who do the inspecting do the trimming also4 ,they contend that inspecting and trimming should be two distinct and separate operations and each should be done by a different set of women4 ,by this method the women on the sorting belt merely pick out all the tomatoes which are imperfect and throw them into receiving boxes which are attached to the framework of the sorting belt by a bracket1 there being about four of these boxes to a table--two on each side4 ,one or two women stand at each receiving box1 pick out the defective tomatoes from this box1 and trim out the bad part1 which is dropped into a chute1 which directs the material down to a drain underneath the table through which is flowing the waste water from the rotary washer4 ,this stream1 properly placed1 has sufficient current to carry away the waste matter4 ,the trimmer throws the good part of the tomato back on to the sorting belt4 ,by using this system there is no lugging of boxes or buckets back and forth from the sorting table4 ,this method1 which is the one approved by the ,bureau of ,chemistry1 accomplishes the work more thoroughly than can be done if the inspecting and trimming are all done on the sorting belt by the same set of women4 ,the minimum cost of sorting and trimming in this manner is from #b to #c cents per bushel1 according to the government figures4 ,if the women on the sorting belt are to be used for both inspecting and trimming1 a longer belt should be used than if inspecting alone is to be done4 ,about #b feet of belt should be allowed to each sorter4 ,tomato ,turning ,device ,illustration3 ,fig4 #a4--,tomato turning device on sorting belt4 ,there is another feature which helps greatly in sorting1 and that is a tomato turning device1 which is illustrated in ,figure #a4 ,this device turns a very large percentage of the tomatoes if they are fed to the belt properly1 that is1 if they are spread out evenly and are not too thick on the belt4 ,the turning device allows them to be inspected from all angles1 and is described in ,bulletin #efi of the ,u4,s4 ,department of ,agriculture as follows3 8,for an apron 7sorting belt7 #ah inches wide1 #ad pieces of inch iron pipe 7#a inch outside7 were cut1 each piece about #g inches long4 ,about one-half inch from one end of each piece a hole was drilled through the pipe large enough to permit of the pipes being strung on a inch steel rod4 ,in order to insure freedom of movement1 a thin washer was placed between each pipe and the one next to it4 ,the whole set was then suspended by means of the steel rod across the sorting apron with the lower ends one-half inch above the apron4 ,a back-stop rod is put in behind the set to prevent the pipes from swinging back past the center4 ,this was found necessary to prevent them from swinging so far back as to strike and gouge the oncoming tomatoes4 99 99 99 ,in operation the weight of the pipes is sufficient to roll the tomatoes over as they pass under40 8,in order to obtain satisfactory operation it is most important that the tomatoes do not cover more than #ej per cent of the apron area1 otherwise they do not have room to turn properly4 ,a test at one plant showed that #gj to #hj per cent of the tomatoes were turned each time they passed under a set of the pipes4 ,it was found also that this turning device worked better on the open metal apron than on the canvas or rubber type1 owing to the fact that the tomatoes slipped badly on aprons made of canvas or rubber40 ,divided ,sorting ,belt ,there is a modification of the plain belt which is in use at several plants1 and which some operators like very much4 ,this belt is illustrated in ,fig4 #b4 ,note that it is divided into three partitions by two boards which run lengthwise4 ,these boards are about #c inches high and are raised a fraction of an inch above the belt so as to allow the belt to slide under them easily4 ,at the head of the belt the board partitions connect in a 8,v04 ,the tomatoes strike this ,v and are guided into the two outer channels1 where they are given a hasty inspection by the first four sorters1 who throw all those which are perfectly sound into the center partition4 ,as the tomatoes which remain in the two outside partitions pass down to the rest of the sorters they are inspected1 the bad parts cut out1 and the good part thrown into the center partition4 ,the bad parts which are cut out are left on the outside partitions1 where they are carried along into two waste barrels1 which are provided for this purpose at the end of the belt4 ,illustration3 ,,fig#b ,,divided ,,sorting ,,belt ,by using this method no tomatoes but good ones can go through unless bad ones are carelessly thrown into the center partition and every tomato ,,has to be picked up4 ,of course1 some bad tomatoes are thrown into the center carelessly1 where they will remain unless taken out by the final inspector1 who is supposed to watch this4 ,however1 the number which are thus thrown in are not great if the first four women on the belt are trained as they should be--that is1 to only throw those tomatoes in the center which a hasty inspection shows are perfectly sound1 and to leave all doubtful ones pass by4 ,by this method each good tomato is only inspected once1 which is not the case with any of the other systems1 and in that respect it is more efficient4 ,one good tomato is not picked up1 looked at1 and placed on the belt again by a number of different sorters4 ,when a tomato is picked up by a sorter some disposition is made of it at once4 ,if good it is tossed in the center and is never looked at again except by the final inspector4 ,if bad1 the good part is thrown in the center and the bad allowed to remain on the outside1 to be conducted to the waste barrel4 ,all the sorters except the first four can spend their entire time working on tomatoes which need to have bad parts cut out of them4 ,the main objection which is made to the divided belt system is that the first four women get careless and throw unsound tomatoes into the center partition and they are never looked at again4 ,however1 if care is used in the selection of these women1 and a reliable sorter is placed at the end of the belt to inspect the center partition before it leaves the belt1 such carelessness can be checked and held down to a minimum4 ,another objection that is advanced is that there is the possibility of partly good tomatoes going into the waste barrels due to the fact that the women might not always keep up on them4 ,in my experience with the system ,i have had practically no trouble in this regard4 ,if a long belt is used1 as many trimmers as desired can be put on1 and the belt can be slowed down or the rate at which it is fed slowed up if the tomatoes are running particularly bad4 ,then1 in extreme cases1 it is always possible to have someone go over the waste barrels before they are dumped4 ,an average grade of tomatoes can be handled quite rapidly by the divided belt system4 ,some packers who have used it several seasons like it very much1 and an analysis of their product will generally show a low count of molds1 yeasts and spores1 and bacteria4 ,i understand1 also1 that other packers that have used the method have discarded it4 ,sorting ,by far the greater part of the trouble packers have with their goods not complying with the government regulations as to molds1 yeasts and spores1 and bacteria is due to inadequate sorting4 ,at least ninety per cent of this trouble could be overcome right at the sorting belt4 ,packers often say they can't understand why the mold is running high on their pulp and catsup1 as they are sorting their tomatoes carefully4 ,however1 the chances are ten to one the trouble is they are not sorting them carefully enough4 ,one who has not had much experience managing help on the tomato sorting belt would imagine that almost any woman could step up there and sort out the good tomatoes from the bad1 and know what to cut out1 and what not to cut out4 ,but such is not the case4 ,the tomato sorters must be instructed4 ,someone who is competent to do so must work with each one of them and show them just what is a good tomato and what is not4 ,otherwise they will be spending part of their time cutting out black1 fibrous growths on the surface of the tomatoes which are absolutely normal and entirely free from molds1 etc41 and allowing tomatoes to pass by them which have black spots on the surface no bigger than a dime1 but indicating to the trained eye that probably half of the tomato is eaten up with black rot4 ,they will allow a tomato to pass by which is cracked open1 and the edge of the skin on each side of the crack will be as white as a piece of paper4 ,unless they are instructed1 they may not realize that this is mold1 and they certainly will not realize the amount of damage a small percentage of tomatoes like that can do4 ,they know nothing about mold counts1 but most women can be impressed with the importance of watching for moldy streaks and spots in mashed and split tomatoes1 and the importance of eliminating every bit of tomato tissue that is so effected4 ,every sorting belt should have a boss--a competent sorter who knows his or her business1 and who stands at the end of the belt and inspects the tomatoes just as they are about to leave the belt4 ,this person can order the speed at which the tomatoes are fed to the sorters increased or decreased according to the quality1 can see just what form of decay is predominating and caution the sorters to watch out for it1 can see the mistakes that are being made in the sorting and try to correct them1 and in addition can throw out into a receptacle such bad tomatoes as have passed by the sorters so that they can be sorted over again4 ,it is not safe to put a bunch of women on the sorting belt with no one in authority who is on that particular job every minute1 and expect an entire day's run to come within the government limits4 ,forms of ,decay ,there are many forms of rot1 but the most common are the black rot1 soft rot1 and the mold growths in cracked tomatoes1 either those which have cracked deeply around the stem end during their growth1 or have been cracked or mashed in shipment4 ,just as soon as the skin is broken1 either in a natural or unnatural way1 molds start growing on that broken surface immediately1 and develop very rapidly4 ,there is also the brown spotted tomato1 which is not so common1 but which has been very bad in some localities4 ,i remember one field of tomatoes in southern ,ohio several years ago which was absolutely worthless for canning purposes1 due to the fact that practically all of the tomatoes were covered with brown spots1 and under each one of these spots was a lump of white mold and mold spores4 ,this field was plowed up before half of the tomatoes were picked1 as the pulp plant which had contracted them refused to receive any more after having cooked several batches of pulp on which the mold ran very high due to this condition1 which had never been met with before4 ,the brown spots were soft and concave1 and if once the character of the spot was fixed in the memory one could never fail to quickly detect that type of tomato if it was run across again4 ,the disease appeared in both central and southern ,indiana the following year and ,i sent samples of the tomatoes to the ,department of ,agriculture at ,washington and to the ,indiana state experiment station1 but it was new to them and they had no remedy for it4 ,whether it has appeared since ,i do not know1 but it was very bad while it lasted4 ,it is almost impossible to sort such tomatoes1 as the spots are so numerous on the surface1 and every spot would have to be cut out4 ,when the spots are small1 as they frequently are1 they are very apt to pass by the sorters unnoticed1 or at any rate considered harmless1 but it doesn't take many bushels of such tomatoes to send a batch over the limit in mold count4 ,extremely soft spots which will yield to very slight pressure with the finger are usually receptacles for the growth of yeasts and bacteria and should be cut out4 ,nine times out of ten such spots are offensive to the nose when the skin of the tomato is broken4 ,however1 one quickly learns to pick them out by sight4 ,it is important that the sorting belt be well lighted with #ajj-watt lamps overhead provided with large reflectors4 ,on dark days good sorting is impossible unless the belt is adequately lighted1 and1 of course1 for sorting in the early morning or late evening adequate light is absolutely essential4 ,cleanliness of ,equipment ,to dwell upon the necessity of thoroughly cleaning all washing and sorting equipment each night1 as well as to frequently change the water in water baths1 in case a water bath is used1 would seem almost unnecessary1 yet there are many packers who do not comprehend the trouble that can be caused by inadequate cleaning of the washing1 sorting1 and conveying equipment4 ,does the sorting and washing equipment in every pulp plant impart a clean1 fresh1 sweet smell when the morning's work is begun8 ,it does not1 and the reason is that it was not properly cleaned the night before4 ,those surfaces which were easy to get at and which are easily seen in a hasty inspection are clean1 of course1 but how about the dark corners and almost inaccessible places that are hard to clean8 ,can you run your fingernail over the surface of one of the bucket conveyors1 or 8flights10 for example1 and scrape off a thin1 slimy film8 ,if you can1 you can be sure it is mold1 and that the only way to get it off is with a very stiff brush--even a wire one may be necessary--hot water1 and soda ash4 ,if the bucket conveyors or 8flights0 are covered with a thin film of mold1 the tomatoes will carry along a small part of this mold with them every time the conveyor is used1 and as fast as the mold is rubbed off the conveyor by the tomatoes more mold will grow on again4 ,the same care should be taken with this equipment as is given to the equipment in a milk bottling or condensing plant4 ,my experience has been that the only safe way to check up the thoroughness of the cleaning job is to go over it with a spot light1 with particular attention to the most inaccessible parts1 and to do everything possible to make every part of the equipment accessible4 ,molds1 ,yeasts and ,spores1 and ,bacteria ,an understanding of the nature of molds1 yeasts and spores1 and bacteria is very helpful to any packer4 ,a knowledge of the rapidity of their growth and the conditions under which they multiply most rapidly is also helpful4 ,the average packer has a very vague idea of this subject1 yet it is easy of comprehension4 ,in ,,chapter ,,vii a discussion of it will be found1 which it is hoped will help to clear up the misty atmosphere surrounding this subject1 and in the same chapter the government attitude toward micro-organisms is also discussed4 ,,chapter ,,iii ,,principal ,,methods ,,in ,,use ,,for ,,pulping ,the chief methods in use for preparing the tomatoes for the cooking kettle are3 first1 cold pulping2 second1 hot pulping2 third1 crushing without cycloning4 ,cold ,pulping ,the cold pulping method is probably the most common1 and requires less equipment than the hot method1 with results that are considered by many packers just as good1 if the pulp machine is operated by a careful man who will not feed it too fast1 and who will keep it clean4 ,sometimes1 with this method1 the tomatoes are run through a crusher before pulping1 and sometimes not4 ,care of ,cyclone ,it is important that the outlet from the receiving box under the cyclone be directly from the bottom1 and not from the side of the box near the bottom4 ,the box must drain completely so as not to leave any tomato juice lying in it to ferment4 ,a tapering enamel lined receptacle which drains itself completely is best to use under the cyclone4 ,the steam hose should be turned into both the cyclone and receiving box several times during the day to arrest growths of micro-organisms1 and clean out adhering tomato fiber4 ,it is particularly important to do this just before the noon hour1 as considerable fermentation can take place in the cyclone during that hour if it is not cleaned out beforehand4 ,hot ,pulping ,by the hot pulping method the tomatoes are conveyed1 usually by means of a series of 8flights10 or a bucket conveyor1 to 8breaking tanks0 which are arranged above the cyclones4 ,these 8breaking tanks0 hold about #ajjj gallons1 and are usually constructed of cypress4 ,at the bottom of the tank are open brass steam pipes running horizontally in four directions4 ,these pipes are about two feet in length1 and are open at the ends so that the steam comes directly in contact with the tomatoes4 ,the tomatoes are conveyed direct from the sorting belt to the 8breaking tanks10 and as soon as the brass pipes are covered the steam is turned on full and the breaking up process begins4 ,it usually takes about #cj minutes to break up the tomatoes1 and they are then cycloned4 ,the tank should have a concave bottom and large outlet1 preferably #c inch1 so that the broken up tomatoes can be let out of the tank easily4 ,iron pipes should1 of course1 be avoided1 as the acid of the tomato attacks the iron1 producing an iron salt which is apt to discolor the product1 particularly if it is to be used for catsup1 and this dissolved iron comes in contact with the tannic acid of the spices4 ,this will be discussed further under the manufacture of catsup4 ,some packers object to brass and copper coming in contact with the tomatoes on account of the slight amount of copper which goes into solution by the action of the tomato acid4 ,in the case of the 8breaking tank10 however1 the few short brass pipes offer a very small surface to the action of the tomato acid1 and the amount of metal dissolved would be negligible4 ,these brass pipes can be plated with tin if it is desired to avoid contact with brass altogether1 and this is frequently done4 ,advantages ,claimed for ,hot ,pulping ,those who use the hot pulping method like it for a number of reasons4 ,in the first place1 the tomatoes are brought to a boil while they are still whole1 and this eliminates any chance of fermentation due to the crushing of the tomatoes before they are cooked4 ,by bringing the tomatoes to a boil quickly1 that is1 as soon as the washing and sorting is completed1 any incipient fermentation is arrested immediately4 ,as the tomato juice is near the boiling point when it is cycloned and delivered to the cooking kettles1 no multiplication of yeasts1 bacteria1 etc4 can take place between the sorting and the final condensing1 unless the juice is allowed to cool considerably at some point between the 8breaking tank0 and the cooking kettle4 ,another advantage claimed for the hot process is that the pulp of the tomato is more completely separated from the seed and skin than when the tomatoes are pulped cold1 and therefore the tomatoes will give a slightly larger yield of pulp4 ,it is also claimed that a better color can be obtained by the hot pulping process1 as the color cells of the tomato lie in greatest abundance directly next to the skin1 and by making a clean cut separation of the skin from these color cells by boiling in a 8breaking tank10 none of this color will be lost in the pumice during the cycloning4 ,although this argument does appear reasonable1 ,i have failed to see that tomatoes which are pulped by the hot process give any better color than those which are pulped cold4 ,the hot process is also liked where the tomatoes are to be manufactured directly into catsup or tomato soup1 as the 8breaking tank0 can be filled up to a certain mark with the boiling tomatoes and that gives the measure of tomatoes for the catsup or soup batch1 and no other measuring devices for this purpose need be employed4 ,objections to ,hot ,process ,the chief objection to the hot process is that it requires a lot of additional tanks for breaking the tomatoes1 which are entirely dispensed with when cold pulping is used4 ,the tanks are not only an additional expense to the equipment1 but require one or two operators to tend to them1 and they take up a lot of room1 and consume a lot of steam4 ,no seed can be saved from tomatoes which are pulped hot1 as the cooking either kills the germ or renders it impotent4 ,quite a few canners save the seed from cold pulped tomatoes1 and the revenue from it proves to be a profitable item4 ,as to whether the slightly increased yield to be obtained by the hot pulping method1 and the decreased danger of multiplication of yeasts and bacteria1 more than compensate for the advantages to be obtained by the cold process is a question which the individual packer must decide for himself4 ,crushing ,crushing the tomatoes without cycloning them is a very good method where the tomatoes are going to be made into pulp or puree1 as the finishing machine will convert the crushed cooked tomatoes into a very smooth product4 ,where catsup is to be made direct from the tomatoes1 however1 cycloning is to be preferred to crushing4 ,if the final product is to be soup1 cycloning is necessary4 ,this will be discussed further in the chapters on catsup and soup4 ,when a crusher is used it takes the place of the cyclone or pulp machine1 although it performs an entirely different kind of an operation1 and the tomatoes go through exactly the same process as in cold pulping1 except that instead of removing the seeds and skins from the tomatoes before cooking1 the tomatoes are chopped very fine and conveyed to the cooking kettles--seeds1 skin and all4 ,it is obviously somewhat harder to gauge the finishing point of a batch of pulp where the skins and seeds are present1 however a little practice largely eliminates this difficulty1 and there is always the method of determining the specific gravity by weight to fall back on4 ,the seeds and skins will not interfere with making the specific gravity test as it is usually carried out in the cook room with a large copper flask1 small trip balance1 and set of weights4 ,conveying to ,kettle ,if the plant is so arranged that the pulped or crushed tomatoes can be conveyed to the cooking kettles by gravity1 that is an advantage1 as it does away with a pump and someone to tend to it1 and the fewer the pumps1 the better2 however1 in most plants it is necessary to pump the pulped or crushed stock into the cooking kettles4 ,unless the plant consists of several floors and the tomatoes start at the top and come out as finished pulp at the bottom1 or the plant is built on a terraced plan1 as one plant is in ,indiana1 which is built on the side of a hill1 it is necessary to do a certain amount of pumping4 ,an ordinary pump will not do1 as there would be contamination by iron1 and considerable rusting1 while the pump was idle1 of those parts of the pump with which tomato juice comes in contact1 this rust to be carried along with the tomato juice the first time the pump is used again4 ,the rotary pump constructed partly of bronze or nickel is very good for this purpose1 and offers as little opportunity for metallic contamination as any pump does4 ,the pipe used for the conveying of this tomato stock should by all means be enamel lined4 ,enamel lined pipe1 if properly made1 will last for many years without chipping or cracking4 ,just how long it will last on the average ,i cannot say1 but ,i have often taken down lines of enamel lined pipe that have been in use for several years1 and it looked practically as good as new4 ,the flanged pipe with flanged fittings is better than that with the ordinary screw ends1 as it makes practically a continuous white tube without any pipe threads in which molds1 yeasts1 and bacteria can lodge and multiply4 ,wooden troughs are still used in many plants for conveying tomato juice and pulp1 but they are a relic of the old days1 and have no place in the modern pulp or catsup plant4 ,wooden troughs are hard to keep clean1 they mold very quickly after they become damp1 they are open to contamination from ceilings and roofs which aren't always in good condition1 and they are usually wasteful4 ,it will pay any packer who still uses even a few wooden troughs to invest in enamel lined pipe4 ,wooden pipe is also unsanitary for this purpose1 as mold grows in it and clings so tightly to the porous1 damp surface that it cannot possibly be flushed out4 ,value of ,pumice ,this chapter1 which deals principally with cycloning1 seems to be a fitting place to discuss the value of the pumice which comes as a waste product from the cyclone4 ,although it has been repeatedly demonstrated by chemical analysis that this pumice or tomato waste is a valuable by-product1 every time the question has come up of its utilization and preparation into a salable product or products1 the decision has been that the expense involved would be too great to make it pay4 ,this by-product is profitably handled in ,italy1 producing an oil of commercial value1 and an oil cake which is used for stock feed2 however1 the conditions in ,italy and in this country are very different4 ,in the ,parma district of ,italy there are forty factories very close together1 and little expense is involved in bringing the waste to a central point where enough of it can be had to keep a drying outfit and an oil press or oil extraction outfit busy4 ,labor is also very cheap and plentiful1 and there is a ready market for the product1 the oil being used as a soap stock1 and the oil cake finding ready sale as a stock feed4 ,in this country1 however1 there is not enough waste at even one of the largest plants to pay for the operation of a drying outfit and the pulp plants are so scattered that hauling or shipping charges to a central point would be expensive4 ,furthermore1 labor is scarce and expensive4 ,that quite a little labor is involved in the preparation of the waste is soon discovered by a little experimenting4 ,as the waste ferments quickly it must be handled as produced1 or preserved in some way1 which would be a questionable operation1 as the oil cake is used for stock feed4 ,as the skins are practically valueless1 they must be separated from the seeds in which all the value lies4 ,this separation can either be carried out in the moist state by a gravity separation in water1 in which the seeds1 being heavy1 sink1 and the skins float2 or by the use of a fanning mill after drying1 in which case the dried skins1 being very light1 are blown out4 ,before drying either the seeds alone or the unseparated waste1 the excess moisture must be pressed out with a hydraulic press4 ,the pressed product must then be broken up and put through a steam or hot air dryer of the rotary1 cylindrical type4 ,after the seeds are dried to a #aj per cent moisture basis they must then be ground1 and the oil extracted either by pressure1 or by dissolving it out with a chemical agent1 such as carbon tetrachloride4 ,the oil cake which remains would then be sacked for stock feed4 ,this briefly gives an idea of the labor involved1 and the difficulties surrounding the situation4 ,it may be successfully worked out some time1 but will require close co-operation from a number of large pulp plants which are near each other to be a success4 ,some plants are giving the waste to farmers if they will haul it away1 and ,i know of one farmer who has for years fattened a bunch of hogs cheaply during the tomato season in this way4 ,it is a queer thing1 though1 that most farmers turn up their noses at the idea4 ,the seed1 when dried to a #aj per cent moisture basis1 contains about #bc per cent protein and from #bj to #be per cent of fat4 ,after the fat is extracted the protein in the cake will run close to #cj per cent4 ,in a test made by the ,u4 ,s4 ,department of ,agriculture the ground cake ran #cg per cent in protein1 which puts it in about the same class with cottonseed meal4 ,they also refined some of the oil and are of the opinion that it has the qualities of an edible oil4 ,if a factory uses the cold pulping method the most profitable way to handle the pumice is to ferment it and then separate the seed and dry it1 and use it for planting the following season4 ,care must be taken1 however1 to keep out undesirable strains and varieties foreign to the one which is being grown4 ,,chapter ,,iv ,,condensing ,,the ,,strained ,,or ,,crushed ,,tomatoes ,vacuum ,pan ,practically all of the tomato products made in this country are cooked in an open kettle under atmospheric pressure--either a copper-jacketed kettle1 or a tank with a closed coil4 ,the vacuum pan is used1 however1 in several plants1 and makes a very high grade product--a better product as a rule than can be made by condensing under atmospheric pressure4 ,when tomato juice is condensed in vacuum it boils at anywhere from #ed degrees ,f4 to #age degrees ,f41 depending upon the degree of vacuum obtained4 ,at sea level1 under atmospheric pressure1 it boils at #bab degrees ,f4 ,by employing a low temperature1 and condensing rapidly1 which can be done in the vacuum pan1 the natural bright red color of the tomatoes is affected very little by the cooking4 ,high temperatures and continued boiling are the agents which destroy tomato color as well as flavor4 ,the vacuum pan produces a pulp of not only fine color1 but of very fine flavor4 ,the reason the vacuum method is not used more frequently than it is is undoubtedly due to the difficulty in getting the vacuum equipment1 and also to the expense of the equipment when it can be obtained4 ,types of ,open ,kettles ,the open kettle method produces a very satisfactory product when the proper precautions are taken1 and if the cooking and subsequent processes are carried out intelligently1 the finished product compares very favorably with that which is condensed in vacuum4 ,the types of kettles in most common use are the copper jacketed kettle1 the glass-lined tank with closed copper coil1 and the cypress tank with closed copper coil4 ,all of these give good results where the jacket or coil is properly constructed1 the steam trap is of the right type and takes care of all of the condensation without allowing it to back up into the coil1 and the kettle has a good head of steam so that a vigorous boil can be maintained throughout the cooking4 ,steam ,pressure ,if the steam pressure at the boiler is kept above #ge lbs41 and too much is not lost by radiation from uncovered pipes1 and by leaks at poorly packed flanges1 etc41 there should be no difficulty in maintaining a vigorous boil4 ,the evaporation should be so rapid that the vaporizing steam will burn the hand1 even if placed over the kettle for a second4 ,if you can hold your hand over a kettle of boiling pulp1 even for a few seconds1 you can be sure that you are not getting a proper boil4 ,a pressure of #ajj lbs4 is1 of course1 to be preferred to #ge1 as it will effect a quicker condensation1 however there is not a large percentage of boilers in tomato pulp plants that are permitted to carry as much as #ajj lbs4 ,the kettles should be close to the boiler room1 and the steam pipes feeding them should be as straight and short as possible1 and covered with magnesia pipe covering to prevent excessive loss of heat by radiation4 ,it is not an uncommon sight in canning plants to see the main pipe from the boiler to the cooking kettles pass through an areaway between two buildings1 and have no protective covering whatever4 ,such sights1 however1 are becoming more infrequent1 as packers are plugging up many of the leaks through which dollars have escaped every day in years gone by4 ,the condensation from the steam traps can1 of course1 be used right over again in the boilers4 ,copper-,jacketed ,kettles ,copper-jacketed kettles used for condensing tomato products range all the way from #ej gallons capacity to #ejj gallons1 the larger size making a batch of finished pulp of about #bej gallons as a rule4 ,a larger batch than this can be cooked in a #ejj-;gallon kettle1 but it is not advisable to keep pumping fresh tomato juice into the kettle too long1 as it gives too long a cook to the first that goes in4 ,forty-five minutes should be the absolute limit for a batch of pulp1 no matter what kind of a kettle it is cooked in1 and it is much better to confine the cooking time to #cj minutes or less4 ,the shorter the cook1 the better the color and flavor of the finished product1 other things being equal4 ,tinning ,kettles ,copper kettles are frequently lined with block tin to prevent the acid of the tomato from dissolving some of the copper4 ,the desirability of this is argued both from a standpoint of health and flavor1 as dissolved copper1 even in small quantity1 has a very bitter taste4 ,it should be remembered1 however1 that the acid of the tomato1 which is generally thought to be citric acid1 is a weak organic acid1 and the amount of copper dissolved in a batch cooked not over an hour is exceedingly small2 certainly so small as to have no ill effect upon health4 ,as to the question of flavor1 it would indeed take a very delicate palate to detect among a half dozen samples which ones were cooked in an unlined copper kettle1 and which in a kettle lined with block tin or silver4 ,the latter is said to be used by some packers4 ,it is a good idea1 however1 to play safe1 and line all kettles with block tin1 as we know that there is a small amount of copper taken up in solution in the pulp4 ,this is more important in the case of catsup and chili sauce than where the kettles are used for pulp alone1 as vinegar and salt act on the copper much more severely than tomato acid does4 ,as to the thickness of the block tin lining1 an inspection of the kettles used by various packers shows this to run all the way from a good half-inch thick to a coating so thin that in one season's use it is almost all scraped off by friction in cleaning the kettle4 ,the kettles should be plated heavy enough to last several seasons without re-tinning1 however a coating a half-inch thick is unnecessary and wasteful of steam4 ,the same remarks apply to the tinning of copper coils4 ,advantages of ,various ,types of ,kettles ,although copper-jacketed kettles have the advantage of being very easily cleaned1 and also the advantage of wasting very little of the product when the finished batch is being discharged1 the large tanks of either cypress or glass-lined steel are coming into use more and more because of their greater capacity4 ,it is true that they are very slightly more wasteful than the jacketed kettles1 but this really amounts to very little if the tanks are built with a concave bottom4 ,they take up no more room than the jacketed kettles1 and will hold a much larger volume1 as they can be built so much higher4 ,if one were to buy a series of copper-jacketed kettles to cook batches as large as are commonly cooked in tanks equipped with copper coils1 the expense would be very heavy1 there would be much exposure to metal1 and the results obtained would be no better1 or possibly not as good4 ,in the tank equipped with a coil1 batches of #cjj or #djj gallons are often cooked1 and the juice can generally be condensed to a specific gravity of #a4jce in #be to #cj minutes4 ,glass-,lined ,tank ,during the last few years quite a few packers1 when adding to their cooking capacity1 have put in glass-lined steel tanks4 ,the glass-lined tank is equipped with coil and steam trap in the same manner as the cypress tank1 and it has certain advantages which make it very nice to work with1 even though the first cost is considerably more than that of a cypress tank of equal capacity4 ,the only objection ,i have heard to the glass-lined tank is that it radiates more heat than a wooden tank1 and on very hot days1 unless it is insulated1 makes the cook room more uncomfortable than the same capacity in cypress tanks would4 ,however1 when the tank is covered with cork insulation1 or asbestos1 or even wood staves1 it radiates no more heat than a cypress tank4 ,the glass-lined tank is perfectly sanitary1 and is very easily cleaned4 ,it is really the most sanitary thing we have to cook in4 ,the surface is smooth and entirely free from any irregularities such as there are bound to be between the staves of the cypress tank4 ,it is always ready for use1 and does not have to be swelled and then scrubbed for a half day after standing idle for a while before it is fit to use again4 ,there are no places for molds to creep in and multiply4 ,furthermore1 being of metal and all in one piece1 a battery of glass-lined tanks will not shake like cypress tanks will when you are running heavy and have several tanks going full blast at the same time4 ,this may seem rather unimportant1 but it is quite a relief to the cook and his helpers1 as they can go about their work without having their nerves rattled4 ,just how long a glass-lined tank will last under average conditions in a pulp or catsup plant is not known1 as they have not been in use a great many years for this purpose2 however1 one would guess that they would be serviceable almost indefinitely4 ,cypress ,tank ,cypress tanks should be constructed of #b-;inch material and made with a sloping or concave bottom1 preferably the latter4 ,they will not impart any foreign taste to the product1 as is sometimes thought1 even after becoming charred by long usage1 and if kept clean they will remain sweet as long as they are kept in continuous use4 ,a musty taste is sometimes imparted to pulp or catsup cooked in a cypress tank if it has been standing idle for a long time and is not thoroughly cleaned and boiled out with soda before it is used again4 ,cypress tanks have the advantage of being cheap1 and also of having large cooking capacity4 ,cleaning ,kettles ,cooking tanks and kettles should be cleaned thoroughly after every batch4 ,if the steam trap is working properly the burning on the coils and sides of the kettle will be so slight that almost all of it can be washed off with the hose if the water pressure is strong and the hose is bushed down to one-eighth inch4 ,the best things to use to take off the material which burns on hard and black is a pot chain for coils1 and for the jacketed kettles a wire brush or very stiff fiber brush does very well4 ,if any of the baked on pulp is not removed before the next batch is cooked it will interfere with the cooking by lengthening the time required to finish the batch1 and by causing the coils to burn still harder next time4 ,the cook should be instructed to get down in the tanks frequently1 and feel underneath his coils to see that they are properly cleaned4 ,the manager should also make it a point to do this several times a day4 ,his quality will depend in no small degree on the way his coils are cleaned4 ,coil ,leaks ,leaks in coils should be attended to immediately1 as they cut down the available steam pressure1 and soon become so large that it becomes impossible to cook satisfactorily4 ,an ordinary soldering job will only hold them for a day or two1 and it is necessary to take out the coil and braze it if the leak is to be permanently mended4 ,starting the ,cooking ,we will say that we are now pumping over the cycloned or crushed tomatoes into the cooking kettle4 ,some packers pour a cupful of cottonseed oil in the kettle to assist in breaking the boil1 others rub the sides of the kettle with fat1 such as a piece of cocoa butter1 while others use no oil or fat at all1 but take care to feed the kettle slowly and carefully1 and cut the foam with a sharp spray of water from the hose to assist in breaking the boil4 ,the oil or fat does seem to help some1 but it is not necessary if the kettle is fed carefully4 ,as soon as the coil or jacket is covered the steam can be turned on full2 however1 the exhaust should be opened immediately1 and not closed until all the condensation which has collected in the coil or jacket runs out and the steam comes through perfectly dry4 ,the condensation of the pulp should then be conducted as rapidly as possible1 pumping over more of the tomato juice as the kettle is able to take care of it1 and boiling continuously4 ,the eye soon learns to judge the approach of the finishing point1 and then the exact finishing point must be determined4 ,there are many ways of doing this1 and a number of ways have been recommended4 ,no method can succeed which is not simple and quick1 and which offers scarcely any chance for error when used by a cook1 whom1 it must be remembered1 is a man of very ordinary intelligence4 ,methods of ,gauging ,finishing ,point ,the simplest method is gauging the finishing point by the eye1 but this method is also the least accurate in the hands of the average cook4 ,cooks who have had years of experience with tomato pulp sometimes get to be very expert in gauging the finishing point by the eye1 and can determine it with surprising accuracy4 ,such a cook is the exception1 however1 and most packers have to use some sort of a mechanical method by which at least fair accuracy can be counted on4 ,these methods consist of3 first1 condensing the pulp to a certain mark on the kettle1 a definite volume of juice having been taken to start with2 second1 cooking a certain length of time2 third1 determining the specific gravity of the hot pulp by weighing a definite quantity on a small balance2 fourth1 estimating the gravity by the use of a hydrometer4 ,cooking to a ,gauge on ,kettle ,with the first method the amount of tomato juice pumped into the kettle1 or the number of bushels of tomatoes from which this juice was derived1 must be measured4 ,this is a nuisance1 and is not necessary with any of the other methods except the second4 ,furthermore1 even though every batch of pulp cooked during the season be made from a measured quantity of tomatoes or tomato juice1 and cooked to the same point on the measuring stick1 the pulp will not all be of the same specific gravity1 because tomatoes are very watery at some seasons of the year and very firm and solid at other times4 ,the watery tomatoes will make a thin pulp1 and the firm tomatoes will make a heavier pulp4 ,cooking a ,definite ,length of ,time ,cooking for a certain length of time is not dependable because the steam pressure is not always the same1 the coils do not always condense the pulp with the same efficiency1 and the character of the tomatoes varies during the season4 ,with this method it is also necessary to start with a definite quantity of tomato stock for each batch4 ,determining ,specific ,gravity by ,weight ,the third method--that of determining the specific gravity by weight--is used as commonly as any of the others4 ,the specific gravity of pulp merely means the comparison between the weight of a definite volume of the pulp and the weight of the same volume of water at the same temperature4 ,if pulp has a specific gravity of #a4jce1 that means that a gallon of it is #a4jce times as heavy as a gallon of water4 ,the determination1 as carried out in the cook room1 is made with a small trip balance1 a set of weights1 and a copper flask which is tin lined4 ,the weight of the empty flask is taken4 ,then the weight of the flask filled to the top with boiling water is taken4 ,the difference between these two weights is the weight of water at the boiling point which the flask contains4 ,when the boiling pulp approaches the finishing point1 the flask is filled to the top with the boiling pulp4 ,this should be done rapidly1 as the pulp cools quickly1 and as it cools1 decreases in volume4 ,the weight of the flask filled with pulp at the boiling point is taken4 ,this weight1 minus the weight of the empty flask1 equals the weight of pulp at the boiling point which the flask contains4 ,you now have the weight of boiling water the flask contains1 and the weight of boiling pulp the flask contains4 ,divide the former into the latter1 and the result 7the quotient7 is the specific gravity4 ,for example1 if the water weighs #a1jjj grams1 and the pulp weighs #a1jce grams1 the specific gravity is #a4jce4 ,if the specific gravity of cold pulp is taken1 then cold water of the same temperature must be taken as the comparison4 ,the weight of cold pulp must not be compared with the weight of hot water1 and vice versa4 ,objections to ,weighing ,method ,one of the objections to the use of this method is that there is usually a certain amount of air bubbles and foam in the boiling pulp and this causes an error1 as the air takes up volume but does not weigh anything4 ,another objection is that the determination is often not made rapidly enough1 with the result that while the flask is being filled with boiling pulp1 the pulp is cooling and correspondingly decreasing in volume1 and by the time the flask is full1 it contains more pulp than it should1 that is1 instead of containing #a1jjj cubic centimeters of pulp at #baj degrees ,f41 it will contain about #a1jaj cubic centimeters of pulp at #bjj degrees ,f41 or possibly lower4 ,one reason for this delay is that the foam caused by filling the flask with boiling pulp rises in the neck of the flask1 and makes it hard to judge when the flask is exactly full4 ,the main difficulty with the method1 however1 is that pulp cooks do not have scientific minds1 they do not appreciate the importance of doing the determination in a strictly scientific way1 and the results they get are not very accurate4 ,i have frequently checked up on pulp cooks using this method1 and sometimes they were very decidedly off4 ,testing ,with ,hydrometer ,the estimation of the gravity of the boiling pulp by the use of a hydrometer is not in very general use1 and it has been stated by some scientific men that a hydrometer is no good for tomato pulp or catsup except where the sample on which the test is made is previously filtered so as to get a clear liquid4 ,a test which involves filtering1 is1 in my opinion1 entirely unsuited for everyday use on the cooking platform4 ,i have used the hydrometer for testing pulp and catsup direct from the kettle for seven years1 and have had more success with this method than with any other4 ,the hydrometer was never intended to be used with semi-solid substances such as tomato pulp1 but only with liquids such as brine1 sugar syrup1 etc41 in which there is no solid matter in suspension4 ,with liquids1 the number of degrees registered on the hydrometer when it is immersed in the liquid is equal to a definite specific gravity4 ,this is not true with semi-solids such as tomato pulp1 as each packer must work out the relation between the degrees of the hydrometer and the specific gravity on pulp under the conditions which obtain in his plant4 ,this is a very simple thing to do1 and once the packer has established this relation1 it will hold good as long as he is in the pulp packing business4 ,the reason why this relation is not the same for all packers is because tomato juice is not screened to the same degrees of fineness in all plants1 and because all hydrometers having the same scale will not work the same on pulp4 ,this is because they have different shapes4 ,the shapes may only vary slightly1 which will not interfere with their accuracy on clear liquids1 but it will make a difference when the hydrometer is used in tomato pulp4 ,furthermore1 some of the hydrometers will probably have too much variation in their diameter at different points1 which is a disadvantage when they are used in tomato pulp4 ,i have therefore always had the hydrometers which ,i have used for this test made to order and to conform to certain specifications which ,i laid down4 ,illustration3 ,fig4 #c4 ,special hydrometer for testing tomato pulp and catsup4 7,c4 ,j4 ,tagliabue ,mfg4 ,co47 ,in ,fig4 #c is illustrated a hydrometer which is manufactured by the ,c4 ,j4 ,tagliabue ,mfg4 ,co4 of ,brooklyn1 and which is made to conform to these specifications1 which are3 first1 perfect balance2 second1 a minimum amount of variation in the diameter of the various parts of the spindle with the slope very gradual2 third1 a ,beaume scale reading from #j to #ej degrees2 fourth1 that it can be obtained in exact duplicate in any quantity4 ,if the diameter at various points in the spindle is slight1 with the slope very gradual1 it seems to be an advantage4 ,it is1 of course1 necessary that exact duplicates can be obtained to use when the first one1 on which your calculations are based1 is broken4 ,in order to avoid disappointments which would be very apt to result from the use of a hydrometer which was not particularly adapted to this test1 and which would very likely be difficult of exact duplication1 the type illustrated above should be adhered to1 and it will be found to give good results when used as directed in this chapter4 ,two pulps of the same specific gravity1 and of practically the same degree of fineness1 if tested hot1 will register the same on the same hydrometer1 or on two hydrometers which are exactly alike in every respect4 7,the hydrometer does not work well on cold pulp unless the pulp is thin47 ,two pulps of the same specific gravity1 showing a very marked difference in their degree of fineness1 will not register the same on the same hydrometer1 because1 even though a definite volume of each will weigh the same1 the two pulps are of different thicknesses1 which will have an effect on the degree to which the hydrometer will sink when placed in the pulp4 ,however1 if a packer cyclones his tomatoes before condensing them1 and uses the same mesh of wire screen in his cyclone all the time1 his pulp will all be of the same degree of fineness1 and this point is eliminated4 ,every pulp packer who cyclones his tomatoes1 and who uses the same mesh of screen in his cyclone throughout the season1 can use the hydrometer for testing his pulp and can obtain uniformity without the use of any complex apparatus4 ,the relation between the hydrometer reading and the desired specific gravity is arrived at as follows3 ,when the boiling pulp approaches the finishing point1 pour a sample into a tall gallon measure and take the hydrometer reading immediately4 ,save this sample1 put it through the finishing machine along with several additional gallons dipped from the kettle so as to get a good sized sample through the finisher1 taking care that the brushes are dry so as not to dilute the sample1 and have the specific gravity determined on this finished sample when it gets cold4 ,take other samples from the kettle at five-minute intervals1 and save them for the same purpose1 after getting the hydrometer reading4 ,we will say that one of these samples1 when tested for specific gravity1 ran #a4jce4 ,the packer looks up the hydrometer reading he got on this sample1 when taken hot from the kettle1 and finds the reading was #ah degrees4 ,he then knows that for pulp of the degree of fineness he gets from his cyclone1 #ah degrees on his hydrometer equals specific gravity #a4jce after finishing4 ,he may also find that for the sample that was taken from the kettle five minutes later1 specific gravity #a4jd is equivalent to #bd degrees under the same conditions4 ,he now has established a relation between the degrees on his hydrometer and the actual specific gravity4 7,the reason for putting the pulp through a finisher before determining the specific gravity is that he wants to make this test under the same conditions that the buyer would make it47 ,now1 if the packer decides that he wants to condense his season's run of pulp to #a4jce1 he simply cooks it all to #ah degrees on his hydrometer1 providing this is the comparison he got4 ,under his conditions he may find that #af or #bj degrees equals specific gravity #a4jce4 ,as stated before1 each packer must determine this for himself4 ,method of ,using ,hydrometer ,the cook should fill a tall gallon measure with the boiling pulp and allow the spindle to sink into it slowly4 ,do not drop it into the pulp so that it will fall suddenly1 as the weight of the mercury or shot in the bottom will carry it farther than it should go4 ,it will be noticed that the spindle will sink rapidly for a few seconds and then almost come to a standstill4 ,at this point--when a standstill is almost reached--the reading should be taken4 ,it requires quite a little time to reach an absolute standstill1 and this is not necessary1 as it is easy1 with a little practice1 to catch the other point and take the reading4 ,after the reading is taken1 lift out the spindle1 stir the pulp with it1 and allow it to sink again as a check determination1 merely for the satisfaction of being doubly sure4 ,you will find that you get the same reading unless you wait so long before making the check determination that the sample has had a chance to cool considerably4 ,as the test only takes ten seconds1 the two tests can be made in a half minute at the most1 which gives the pulp no chance to cool4 ,the hydrometer method is not absolutely fool proof1 but it is as near fool proof as anything ,i know of4 ,neither is it the acme of perfection in a pulp testing method1 but it is1 in my opinion1 far better than anything that has been suggested to date4 ,it is simple1 and accurate enough for all practical purposes1 and any ordinary laborer can be shown in a few minutes how to make the test1 and the chances of error are very small indeed4 ,this method will not work where crushed tomatoes are being condensed4 ,it is necessary that the tomato juice be previously cycloned4 ,the pulp must be homogeneous and not lumpy and full of skins to be capable of being tested by the direct hydrometer method4 ,when determining the finishing point on crushed tomatoes it is best to use either the eye or the specific gravity test by weighing4 ,finishing the ,cooking ,the steam should be kept on the kettle continuously until the batch is done4 ,while testing is being done it is not necessary to shut off the steam4 ,if salt is used it should be scattered over the batch slowly a few minutes before it is done4 ,salt increases the specific gravity1 and also the hydrometer reading4 ,the relation between the hydrometer reading and the specific gravity can be worked out just as well where salt is used as when it is not used4 ,the addition of salt does add to the flavor1 and some buyers prefer it1 while others do not4 ,i have seen buyers pick out a poor quality pulp with salt in it in preference to a much better quality with no salt4 ,as soon as the steam valve is closed the exhaust should be opened to discharge the steam from the coil or jacket and allow it to cool as quickly as possible4 ,it is often necessary to hold batches in the cooking kettles for some time after the cooking is finished4 ,this darkens the pulp some1 both because of contact with the air1 while hot1 and from long contact with the sides of the kettle or coil1 which remain hot4 ,cooked pulp should therefore be discharged from the kettle just as soon as possible4 ,if held over #cj minutes in the kettle it should be given a momentary boil before letting it down4 ,be careful to avoid contamination in the kettle after the steam is shut off1 such as cold dirty water dripping in from rafters overhead1 and leaks from pipes over the kettles through which cold tomato juice is flowing4 ,such material will not become sterilized merely by contact with the hot pulp1 and may cause swells in the canned product if there is very much of it4 ,,chapter ,v ,,conveying ,,the ,,condensed1 ,,strained1 ,,or ,,crushed ,,tomatoes ,,to ,,the ,,finishing ,,machine ,,and ,,finishing ,,same ,conveying to ,finisher ,the fewer pipes and receiving tanks the condensed pulp passes through before being filled in the cans1 the better4 ,all of this conveying and finishing equipment offers possibilities of contamination1 and allows the cooked pulp to cool to some extent before it is filled4 ,eliminate as much equipment as possible between the cooking kettle and the filler1 and have the pulp enter the cans at at least #agj degrees ,f41 and if possible1 at #ahj degrees or above4 ,a receiving tank between the cooking kettles and the filler should be dispensed with if possible1 and the finishing machine draw the cooked pulp direct from the kettle by means of a short line of enamel lined pipe4 ,receiving ,tanks ,unfortunately the arrangement of many plants is such that it is almost necessary to use a receiving tank2 at least in such cases it would be a disadvantage not to have one4 ,where a tank must be used here it should be in such a position that it is easily accessible1 so that it will not be necessary for a man to be an acrobat to get into it1 inspect it1 and see that it is kept clean1 and that an inch of pulp is not allowed to lie in it and get cold while waiting for another batch to come down4 ,the best kind of a tank for this purpose is an enamel or glass-lined tank with a rounded1 tapering bottom so that it will almost drain itself completely1 and what little adheres to the sides can be scraped down in a few seconds if it is necessary to wait five or ten minutes for a fresh1 hot batch to come down4 ,even if it isn't scraped at all it will probably not cause any trouble in a tank like this4 ,wooden tanks will do1 of course1 but it would pay a packer who must use a tank here to throw out his wooden one and put in a tank such as is recommended above4 ,it is hard to construct a wooden tank so that it will drain well2 in fact1 nine out of ten scarcely drain themselves at all2 they are never kept as clean as they should be1 and wet wood seems to be a favorite spot for molds to grow1 so that frequent scrubbing is necessary if it is kept sanitary4 ,it is most important to inspect the receiving tank carefully before it is first used in the morning1 as they sometimes mold slightly over night1 or dirt falls into them from overhead4 ,a steam hose should be kept close to a wooden tank to sterilize it at night after it is scrubbed out4 ,finishing ,whether or not a receiving tank is used1 the finishing machine should be as close to the cooking kettles as possible1 and should receive constant attention from a careful operator who can comprehend to some degree the importance of keeping it clean4 ,if the filling department gets ahead of the cooking department and is obliged to wait fifteen minutes or a half hour for a fresh batch of pulp to come down1 the man who tends to the finisher should take it apart at once1 wash it off1 steam it off thoroughly with the steam hose1 and put it together again so that it will be clean and practically sterile when it receives the next batch4 ,otherwise the screen and the brushes will be clogged up with cold pulp when the fresh batch comes down1 which is a bad condition1 especially if the pulp is not to be sterilized after it is filled1 which is usually the case with #e-;gal4 pulp4 ,even though the finisher is operated continuously through the day1 it should be taken apart and cleaned at least twice during the morning and twice during the afternoon4 ,the finishing machine should be operated slowly1 so that the pumice will come out dry4 ,the small receiving box under the finisher should drain completely so that it does not have a foot of cold pulp lying in it when the finisher is idle4 ,screen ,metal for ,finisher ,the best kind of screen for the finisher is made of monel metal4 ,the brass screen is more common2 however1 the same thing can be had in monel metal1 and it does not offer the opportunity for metallic contamination that the brass screen does4 ,the monel metal screens wear very well and have proven themselves to be satisfactory in every respect4 ,aluminum should not be used1 as it is eaten up by the tomato acid and will not last long4 ,effect of ,finishing on ,mold ,count ,the opinion has often been expressed that the brushing of the pulp through the fine meshes of the screen breaks up the small clumps of mold and scatters them in small threads throughout the mass1 thus increasing the mold count1 since this count is not based on the total quantity of mold present1 but upon the number of microscopic fields containing molds4 ,thus1 by scattering the mold1 instead of allowing it to be retained in comparatively large clumps1 the number of microscopic fields containing mold threads would be increased4 ,although one might reasonably expect this to take place1 experiments have proven that it does not take place4 ,several years ago1 in order to determine this point1 ,i analyzed thirty batches of catsup just before entering the finisher and again just after coming through the finisher4 ,in every case the percentage of microscopic fields containing molds after finishing was practically the same as before finishing4 ,a cone-shaped finisher with three revolving brushes and fine mesh screen was used for this test4 ,finishing ,before ,cooking ,although the finishing machine1 if properly tended to1 is probably responsible for very little of the spoilage in pulp1 it has been suggested to use the finisher before the pulp is condensed4 ,then the pulp can be drawn direct from the kettle to the cans1 and the chance of contamination and cooling in the finisher can be eliminated4 ,this idea is well worth experimenting with1 as the pulp could be filled at almost the boiling point4 ,i have not tried out this idea1 but offer it here as a possibility which has advantages which are well worth looking into4 ,packers who are having spoilage trouble which they cannot attribute to other causes would do well to experiment with it4 ,as to whether both the pulp machine and finisher would have to be used before the cooking1 or whether the finisher alone would do1 providing the tomatoes were previously crushed1 or cooked in a 8breaking tank10 would have to be determined by experiment4 ,the method may be in use now by some packers2 however1 ,i have not heard of it being used4 ,,chapter ,,vi ,,filling ,,the ,,finished ,,pulp ,,and ,,storing ,,the ,,canned ,,product ,filling ,devices for ,five ,gallons ,the most commonly used containers for pulp are the five-gallon can1 the ,no4 #aj and the ,no4 #a can4 ,the usual method of filling #e-;gal4 cans is to draw the pulp from the finishing machine by means of a large1 heavy wall1 single line hose filling one can at a time4 ,some packers use a manifold by which five cans can be filled at once4 ,this requires a lot of valves and enamel lined pipe fittings1 and unless the operator is very expert the manifold will not do the work any faster than a single line hose4 ,square ,can and ,round ,can ,the square #e-;gal4 can is preferred by nearly all packers to the round can4 ,the round can is hard to handle1 hard to stack1 and is very wasteful of space wherever it is stacked4 ,the square can is to be preferred in every way4 ,testing for ,leaks ,when new cans are being used it shouldn't be taken for granted that they are absolutely free from leaks1 as it is sometimes found that a large percentage of a car of cans will run bad1 and the packer should test representative samples from the car as soon as it is received1 so that he can reject it and secure other cans if the car doesn't test up right4 ,the best way to do this testing is with a small tank of water1 a one-eighth inch air line1 giving about four pounds pressure1 and a can tester4 ,a simple kind of can tester can be easily constructed in any blacksmith shop1 and merely consists of an iron brace to fit around the can and which can be quickly tightened over the can and released1 and a soft rubber semi-circle to fit tightly into the cap hole and which is gripped at the top and held in place by one side of the brace4 ,the one-eighth inch brass air pipe passes through the center of the rubber semi-circle and into the can4 ,as soon as the can is tightly clamped and the cap hole sealed by the rubber1 the air is turned on and the can is immersed in the water4 ,the leaks show up very quickly under a four-pound pressure1 and a dozen cans can be tested in as many minutes4 ,washing and ,steaming ,new cans1 as well as old ones1 should be thoroughly washed and steamed before filling4 ,there is often a fine1 light colored dust in new cans which a good strong spray of water properly directed into the inverted cans will remove4 ,through the same pipe which directs the spray of water into the cans1 the cans can be steamed by means of a simple arrangement of valves on the steam and water pipes4 ,a washing and steaming rack can easily be fitted up which will wash and steam a half dozen cans at once4 ,a single stream of water entering the cap hole of the inverted can is not sufficient to clean it4 ,the pipe which enters the cap hole should be capped1 and about three holes drilled into this cap at a slight slant so that the upward spray of water will strike three different spots in the bottom of the inverted can1 and make the washing thorough4 ,if the average packer could see just how little of the inside surface of his #e-;gal4 cans is actually washed1 he would be surprised4 ,about fifteen seconds is sufficient time to spray the inside of the cans1 and then the water valve can be closed and the steam valve turned on4 ,the steam should be kept on for a full minute and kept on strong4 ,the idea is not merely to heat the can but to sterilize it1 at least to some degree1 before the pulp is admitted4 ,the average employee steaming #e-;gal4 cans leaves the steam on ten seconds at the most1 and often not more than three seconds4 ,such a short steaming does very little good4 ,the space of time between the steaming and filling should be just as short as possible4 ,the employees should not be permitted to keep a half dozen cans steamed ahead all the time so that they are cold by the time the pulp enters them4 ,filling and ,capping ,as stated in the previous chapter1 the temperature of the pulp when it is filled should be at least #agj degrees ,f4 and preferably above #ahj degrees4 ,the cans should be filled clear to the top with the pipe or hose which conducts the hot pulp from the finisher2 they should not be topped off out of a dipper which contains luke warm pulp and is used for topping purposes4 ,it is not necessary to do this topping and the practice should not be permitted4 ,the sponges which are used for wiping the edges of the cap hole should be kept in a bucket of clean1 hot water1 and put back in the bucket after being used on a truckload of cans4 ,the capping and tipping job should undergo inspection before the cans are trucked away4 ,handling ,filled ,cans ,cans of filled pulp should be handled carefully4 ,the cans should be set down easily1 so as to strain the seams as little as possible4 ,of course the laborer wants to let go of cans of red-hot pulp just as quickly as possible1 but it is not necessary to drop them several inches1 and the employees should be taught to set the can on edge and then let its weight straighten it up4 ,if the employee is given good thick gloves it is just as easy to handle the cans carefully4 ,i had occasion at one time to check up on the percentage of swells resulting from one pile of pulp which was stacked by an old hand who knew how to handle pulp easily and carefully1 and another pile from the same day's run which was stacked by a gang of new and uninstructed help who simply picked the cans off the truck and dropped them in place4 ,these were second-hand cans1 and the difference was considerable4 ,both filled cans and empty cans should be handled almost like eggs4 ,one large pulp packing concern is particularly cautious about this1 and it is certainly soothing to the nerves to see their employees handling #e-;gal4 cans after witnessing the rough and tumble methods in the average plant4 ,they know that it pays to be particular1 and that they can get three years' use out of almost all of their #ace-lb4 plate cans1 and not have many swells either4 ,this concern rarely sells any of their pulp1 but puts it up for their own use1 to be made into bean sauce1 catsup1 soup1 etc41 during the winter months4 ,advantages of ,separating ,batches ,some packers stack their pulp away without dating it2 others date each day's run2 while others stack each batch separately4 ,the latter system is practicable where the pulp is cooked in large batches of about #cjj gallons or more and in working up the pulp during the winter months it is a great help4 ,for instance1 suppose part of the pulp is to be used for catsup and part for bean sauce4 ,the packer can take batches one to fifty1 for example1 open one can from each batch1 examine it for color and microscopical analysis and he knows exactly what he has in that stack of pulp1 which may be three thousand cans4 ,he can select the various batches to be used for the purpose to which they are best adapted1 and he can be absolutely sure that each can in a batch is exactly the same in every respect4 ,take another example3 ,we will say that the packer is selling his pulp4 ,his records show that on ,september #bjth and on ,october #bnd1 for instance1 he had a lot of bad tomatoes2 shipments received on those days were unavoidably held up and he had to make the best of the situation4 ,he knows1 however1 that on those same dates he had a lot of good tomatoes which came in by wagon haul and that they were run up at the same time4 ,he has a large order for pulp from a catsup maker who is very particular about the microscopical analysis of the goods he buys4 ,in order to play absolutely safe1 the packer can take a sample from each batch of the pulp run on ,september #bjth and ,october #bnd1 and if a half dozen batches run too high he can omit them when he makes the shipment to this buyer4 ,if he preserved a sample from each batch run on these dates at the time they were run1 which is the better way1 it makes the sorting out of this pulp a very easy matter4 ,he thus eliminates the danger of the loss of a good buyer by sending him even a comparatively small quantity of pulp which is high in micro-organisms4 ,it may seem to one who has never tried it that stacking each batch of pulp separately would involve an awful lot of extra labor1 and loss of valuable space when stacking4 ,as a matter of fact1 it involves no extra labor at all and no extra space4 ,i have had a season's pack of pulp amounting to #ge1jjj #e-;gal4 cans at one plant and cooked in batches of #cjj gallons each1 stacked each batch separate and it was no trouble at all4 ,the inspector who examined the tipping and capping job1 or the tipper1 if the inspecting was done by him1 merely took a fine stiff brush and a marking pot and marked the batch number on the cap of each can4 ,this only takes a half minute for a truck load4 ,the date was not marked on the can1 as a record of the batch numbers run on each date during the season was kept at the office4 ,when the pulp was piled away each batch was stacked together1 and where one batch left off and another one began a slip of wood was inserted between two of the cans4 ,on days when the tomatoes are running bad1 or there is a scarcity of help for the sorting belt1 it is wise to preserve a sample from each batch and have an analysis made of it for reference when the pulp is shipped out4 ,on days when a good grade of tomatoes are being run it is hardly necessary to analyze every batch1 but a sample of about every third batch can be taken4 ,stacking each day's run separate is1 of course1 better than no separation at all4 ,however1 there are not many days when the entire run will have a similar analysis2 the best becomes inseparably mixed up with the worst1 and when the pulp is worked up the packer is working in the dark4 ,to stack a season's run away without any system of separating various divisions of it is the worst kind of folly1 and is almost sure to lead to trouble4 ,how to ,stack ,when the pulp is stacked away a space of at least an inch should be left between each can to allow the air to circulate and prevent stack burning4 ,if this is not done1 a pile of pulp may hold the heat for a week or ten days1 and the pulp1 particularly that on the inside1 will become brown or even black1 due to the long exposure to the heat4 ,the quicker the pulp can be cooled1 the more the bright red color of the tomato will be retained4 ,the height to which the pulp is stacked depends upon the heaviness of the plate of which the can is made1 and also1 of course1 upon the weight the floor of the warehouse is able to stand4 ,as a rule it is not wise to pack #e-;gal4 cans of #ajg-lb4 plate over four high1 and not over five high for cans of #ace-lb4 plate4 ,dry1 sheltered storage should be provided for pulp1 and it will be found to pay in the end4 ,exposure to the elements is very hard on the cans1 and alternate freezing and thawing of the pulp is a great strain on the seams of the can4 ,a comparison of the leaks and swells on pulp stored in shelter1 and that stored in the open1 will convince the packer that it pays to construct dry storage space4 ,narrow aisleways should be provided for between the stacked pulp so that it can be frequently inspected for leaks and swells4 ,by pulling out a leaker in time1 several other cans are prevented from becoming leakers1 as the leaking pulp from one can will run down on several others1 and the pulp1 in connection with the oxygen of the air1 will eat through the tin plate1 causing rust spots1 and then pin holes4 ,frequent inspection of the pulp pile and pulling out cans when they are just beginning to leak or swell will save the packer a lot of money4 ,cans should not be stacked on thin boards which will leave the surface of the can close to the ground1 as the moisture of the ground will quickly rust the tin4 ,it almost seems foolish to mention such a point1 but much pulp is stacked this way and the entire bottom layer when turned up will be moldy and rusty on one side4 ,the surface of the can should be at least two inches from the ground4 ,lacquering will help some1 but will not prevent rusting if the cans are close to the ground4 ,processing ,nothing has up to this point been said about the processing of #e-;gal4 pulp4 ,very few packers process their pulp1 and many unprocessed packs have been put up that have not shown over #a per cent of leaks and swells where new cans were used and the various manufacturing processes were carried out as they should be4 ,in many cases a long shipment of such pulp1 after having been stored in a sheltered place for several months1 has produced very few additional swells4 ,one large packer of pulp has for years given his #e-;gal4 cans a #cj-minute process in boiling water1 having them pass slowly through a boiling water bath on a chain carrier1 the speed of which is regulated so as to give each can the required time in bath4 ,the cans are placed on the chain as soon as they are capped and tipped4 ,although this packer is very careful in his manufacturing methods he processes as a matter of insurance1 principally because a great deal of his pulp is shipped long distances4 ,he must figure that it pays him or he wouldn't keep it up1 as the processing involves quite a little extra handling and extra equipment1 and of course has a tendency to darken the pulp somewhat4 ,thirty minutes at boiling temperature is1 of course1 not sufficient time to bring the center of the can near the boiling point1 but it will sterilize the can itself and that portion of the pulp which is near the outside4 ,if the pulp is filled very hot1 that portion of it which is in the center of the can1 being the last to cool1 should practically sterilize itself4 ,life of ,cans ,where a packer puts up pulp in #e-;gal4 cans for his own use during the winter months he ought to be able to get two years' use out of all of his cans1 and three years out of a large percentage of them4 ,it is questionable whether it is ever advisable to use a can over three seasons4 ,one reaches a point where the percentage of swells is so large with old cans that the saving of the cans is unprofitable4 ,when a new can is first used1 the year should be indelibly stamped on the can1 so that at any time the packer can go through his stock of used cans and tell how many seasons' use each can has had4 ,this will prove a help in making a decision on which cans are worth holding over for another season1 and which ones are not4 ,it also gives him a line on the kind of can that gives him the most value for his money4 ,enamel lined cans are now being used a great deal1 and as a rule they seem to give a little better service than the plain tin1 although this is not always the case4 ,some packers think the enamel imparts a very slight foreign taste to the pulp1 but ,i have never been able to detect it4 ,enameling or lacquering of the outside of the cans is essential if there is not sufficient sheltered storage for the pulp1 or if it must be stacked in a damp warehouse4 ,an excessive amount of moisture in the air will quickly start the tin to rusting on plain cans1 and many cannery warerooms are entirely too moist for stacking cans1 as they are near the process room1 and the air is often misty with the presence of condensing steam from the process tanks4 ,if there is ample dry storage space1 the outside enameling of the cans does not seem to be an advantage4 ,washing and ,drying ,cans ,when the season's pack of pulp is being worked up1 the cans which are to be saved for another season's use should be thoroughly washed out in a tub with hot water4 ,spraying devices will not work1 as the top of the can will probably have a layer of pulp stuck to it1 due to the receding of the pulp in the can when it cooled1 and even a heavy spray will not remove all of this4 ,the cans must be partially filled with hot water and shaken hard to properly clean them4 ,the foreman should inspect the washed cans at frequent intervals by means of a small electric light which is wired to a short rod and which can easily be inserted in the can through the cap hole4 ,if the washing is not thoroughly done this will show it up quickly4 ,after as much of the water as possible is shaken out of the cans they should be put in a drying oven and left over night4 ,in the morning the cans should be thoroughly dry if sufficient steam is kept in the oven radiators4 ,the oven is made with a partition which divides it into two parts1 and one part can be filled with the wet cans while the other side is being emptied of the dry cans4 ,protection ,from ,dust ,after the cans are dried1 a pasteboard insert should be placed in the cap holes to keep the dust out of them while they are in storage during the winter and spring4 ,one of the can companies at least1 supplies these pasteboard inserts or inverted caps with their cans1 and they fit snugly into the cap hole4 ,testing ,used ,cans ,before the old cans are used the following year they should all be tested for pin hole leaks and the leaks patched up4 ,they should then be re-tested and not used until they are shown to be tight under air pressure when immersed in water4 ,this can be done during the spring and summer months1 and the packer can then be reasonably sure that his old cans are in good shape for the next season's run4 ,if the cans are very old and the seams are very rusty1 new pin holes will be opened up every time air pressure is put in them4 ,such cans should1 of course1 be thrown away4 ,packing #aj's and #a's ,pulp packed in ,no4 #aj and ,no4 #a cans is usually filled with a rotary filling machine1 although ,no4 #aj's are often filled from a single line pipe and the filling can be done quite rapidly where the operator is expert at the job4 ,if it is necessary to top any of the cans1 it should be done from a small jacketed kettle which is connected up near the filler1 so that the pulp used for topping can be kept hot4 ,the cans should be put through a can washer and steamer before filling4 ,no4 #a pulp should have a much larger call from the consumer than it has1 and it could be made very popular if a high standard of quality was set and maintained1 and the advantage of its use advertised to the housewife4 ,many consumers who have purchased the small size pulp or puree for use in making tomato sauce1 spaghetti1 tomato soup1 etc41 have been disappointed in the quality1 and after one trial have gone back to canned tomatoes for these purposes4 ,for ,no4 #aj's a process in boiling water of #dj minutes in the old style straight process tank is usually considered sufficient2 this is to be followed by a very gradual cooling in water so that the cans will not buckle badly4 ,for the ,no4 #a size a #bj-minute process in boiling water is sufficient4 ,it is always well to cool the cans about ten minutes so they will not retain the heat a great length of time4 ,a better color and flavor can be maintained if the goods are cooled in water after processing4 ,if a continuous agitating cooker is used for processing the lengths of time given above can be cut down at least #fj per cent4 ,packing ,barrel ,pulp ,barrel pulp is scarcely being packed any more1 as the barrel has shown itself to be unfit for pulp which is packed without preservative4 ,the use of barrels today is usually only resorted to in emergency cases when cans for the purpose are not available4 ,if the pulp is to undergo long storage and shipment1 or any great amount of handling1 barrel goods will usually show quite a big loss1 not only because much of the pulp is spoiled so that the spoilage is evident at once upon inspection1 but because of the growth of yeasts and bacteria in the pulp while it has been in storage1 and because of loss of color due to the action of air seeping into the barrel4 ,wooden barrels as a rule are not absolutely air tight1 and it is hard to make them so4 ,i have packed pulp in good uncharred whisky barrels1 using #e lbs4 of salt to the barrel1 and rolled the barrels to a sheltered place where they would not be disturbed until they were ready to open1 and after two or three months' storage the pulp was all right4 ,if this pulp had been moved1 or held until a spell of warm weather came on1 it is doubtful if it would have shown up so well4 ,the barrels should be washed out well and steamed for about five minutes before being filled1 and the bungs should be burlapped4 ,metal ,drums ,ingot iron drums1 such as are used for shipping oil1 have been recommended for tomato pulp and ,i have tried them1 but they will not do1 as the tomato acid dissolves too much of the iron4 ,a ,method of ,preserving ,pulp in ,barrels ,as a method of preserving pulp in barrels one packer for a number of years put hydrochloric acid in it4 ,this1 being a strong acid1 is also quite a good preservative1 and evidently kept the pulp in good shape4 ,when the pulp was worked up1 enough bicarbonate of soda was added to neutralize this acid1 and the result of the neutralization was sodium chloride1 or common salt4 ,there evidently could be no objection made to this from a pure food standpoint1 as none of the acid was left in the pulp after the neutralization1 and sodium chloride is a common ingredient of pulp4 ,however1 the process darkened the pulp1 which was an objection4 ,as to whether or not the flavor was impaired by this treatment ,i do not know4 ,,chapter ,,vii ,,the ,,micro-,,organisms ,,of ,,tomato ,,products2 ,,the ,,attitude ,,of ,,the ,,pure ,,food ,,authorities ,,toward ,,them2 ,,and ,,the ,,interpretation ,,of ,,analyses ,micro-,organisms2 ,what ,they ,are ,by micro-organisms we mean molds1 yeasts1 bacteria1 and their spores4 ,the term 8micro-organisms0 takes in all of these4 ,this chapter will deal with the subject in as short and concise a manner as possible1 with the object of giving the manufacturer a working knowledge of it that will help him in his everyday factory routine4 ,although volumes have been written about micro-organisms in food1 it is not necessary for the packer of tomato products to have an accurate1 detailed scientific knowledge of the subject in all its ramifications1 but a general understanding of it will suffice for practically all purposes4 ,what are molds1 yeasts1 spores1 and bacteria8 ,are they animals or plants8 ,where do they grow1 and under what conditions do they multiply most rapidly8 ,are they harmful1 or are the kinds found in tomatoes all harmless varieties8 ,if they are harmless1 why does the government object to them8 ,why is a product containing a certain number considered all right1 while when a larger number is present the product is said by the government to consist in whole or in part of a filthy1 decomposed1 putrid vegetable substance8 ,aren't such foods as ,roquefort cheese1 cottage cheese1 buttermilk1 and sauerkraut fairly swarming with the same kinds of germs as tomato pulp8 ,aren't these foods all considered healthful8 ,then why object to these germs in tomato pulp8 ,aren't the germs all killed by the boiling1 anyway8 ,these are questions often asked by pulp packers1 and it is hoped that the following will throw some light on the subject4 ,molds1 yeasts1 spores1 and bacteria are very tiny plants1 not animals4 ,they are so small that they can only be seen by the naked eye when there are very large masses of them together1 consisting1 in the case of bacteria and yeasts1 of hundreds of millions of small individual plants1 and in the case of molds1 of many individual mold plants closely massed together4 ,you have all seen large tufts of white mold on tomatoes1 and black mold covering a loaf of bread1 but you probably did not realize the enormous numbers of individual mold plants that were present1 or the rapidity with which they multiplied themselves4 ,you have all seen swelled cans of tomato pulp1 and after the cans were opened you have noticed the bubbles rising in the pulp1 and have noted the very sour taste and often an extremely disagreeable odor4 ,in every thimbleful of that sour pulp there were hundreds of millions of bacteria and yeast cells1 so small in size that many thousand could collect at the same time on the point of a pin and they would not be noticed by the naked eye4 ,it was these tiny bacteria and yeast plants which caused the physical and chemical changes in that pulp4 ,just as a parasitic vine winds itself around a tree and sucks the life out of it1 so these millions of bacteria and yeast plants sucked all the goodness out of this tomato pulp1 and left nothing but sour1 decomposed tomato fiber1 acid1 and foul-smelling gas4 ,molds ,the structure of the mold plant is similar to that of a very small vine1 the branches of which are many and are closely massed together4 ,the tiny threads or filaments of mold resemble the vine and its branches4 ,these threads keep sending out new shoots which spread rapidly all over the surface the mold is growing on1 and the fruit of the mold plant1 which is called spores1 is similar to the little berries which grow at the ends of the branches of a vine4 ,these berries are the fruit of the vine2 spores are the fruit of the mold plant4 ,just as the berries contain seeds which reproduce the plant1 so the tiny spores contain the seed which will reproduce the mold plant4 ,these spores grow at the end of the mold threads or branches1 and when ripe1 either fall on the surface directly beneath1 or are carried away by a breath of air and move along with the dust4 ,the spores of the mold plant will remain alive for months in a dry state1 floating in the air1 or if the air be very still1 falling to the surface4 ,the air everywhere is full of them1 and as soon as they light upon a moist surface1 such as tomato juice1 for example1 which contains nourishment for them1 they begin to send out shoots of mold threads and reproduce another mold plant4 ,illustration3 ,fig4 #d4--,mold filament from catsup4 7#aej47 ,mold grows most rapidly upon a warm surface1 preferably about the temperature of the human body4 ,it will not grow on a surface which is at freezing temperature1 or on a very hot surface4 ,under these extremes of temperature it is unable to multiply itself4 ,boiling kills the mold plant1 and continued boiling of #ae minutes or more also kills the seeds or spores of practically all species4 ,that is one reason why it is desirable to bring peeled tomatoes or tomato juice to a boil as soon as possible--so that the mold and mold spores which are always on these surfaces will be killed before they have an opportunity to grow4 ,there are many different species or varieties of mold plants which thrive on tomatoes and tomato pulp1 but they are all very similar2 they reproduce themselves in exactly the same way1 and they are all arrested in their growth by extremes of temperature1 and are killed by continued boiling4 ,it should not be thought1 however1 that boiling for a very few minutes will kill all mold spores1 as they have a tough surface which has considerable resistance to heat4 ,i have seen #e-;gal4 pulp packed which was only given a very short boil on account of low steam pressure1 and molds grew in the sealed cans after packing to such an extent that the pulp all had to be thrown away4 ,it is safe to assume1 however1 that a #ae-minute boil will kill mold spores and prevent the growth of molds in the cans after they are sealed1 providing1 of course1 that the pulp is filled hot into cans which are clean and almost sterile4 ,bacteria ,bacteria and yeasts are very much smaller plants than molds4 ,while an individual mold plant1 growing as stated above like a very small vine1 branches out and spreads over considerable surface1 bacteria 7that is1 those forms in which the pulp packer is interested7 are very short1 single rods1 which1 when multiplied in size #ejj times by the microscope1 appear to be from #a_/cb to of an inch long4 ,yeasts1 when multiplied in size #ejj times1 usually appear to be from two to five times as large as a pin head4 ,the rod-shaped bacteria referred to above are mainly the lactic acid1 and acetic acid bacteria1 both of which produce fermentation in tomato products4 ,the lactic acid germ is the same one which causes milk to sour1 while the acetic acid germ is the one which produces the acetic acid of vinegar4 ,there are many other kinds of bacteria in tomato pulp1 many of which are small1 round cells4 ,however1 the bulk of these probably come from the soil and are natural to the tomato1 and are not counted when the number of bacteria per cubic centimeter are estimated4 ,the rod-shaped types indicate fermentation4 ,illustration3 ,fig4 #e4--,rod-shaped bacteria from tomato pulp1 common in bad catsups4 7#ejj47 ,bacteria reproduce themselves with amazing rapidity4 ,it has been found out by watching them multiply under the microscope that under favorable conditions one germ reproduces itself every #cj minutes1 and in some cases reproduction is known to have been even more rapid than that4 ,the method of reproduction is by simple division4 ,the rod-shaped bacterium is just like a match in shape1 only many thousand times smaller1 and in the space of about #cj minutes it will divide itself in the middle1 thus changing itself into two shorter rods4 ,each of these rods grows in length1 and each of them then divides1 making four rods4 ,in #cj minutes more the four rods change into eight1 etc4 ,it is the simplest method of reproduction there is4 ,bacteria also have another method of reproducing themselves which they resort to when conditions become unfavorable for their growth and they can no longer multiply themselves by the simple division method4 ,such an unfavorable condition would be the drying up of the moist surface on which they are growing4 ,in this case the rod-shaped bacterium forms one or more spores within itself4 ,these bacteria spores are somewhat similar to mold spores1 but are much smaller4 ,however1 they are only produced by bacteria under unfavorable conditions1 while the mold plant produces them under all conditions4 ,the bacteria spores1 like mold spores1 have a tough surface which gives them high resistance1 and they contain the germ of bacteria life which can reproduce the species when favorable conditions for growth are again encountered4 ,the bacteria spores1 therefore1 float through the air as do the mold spores1 remaining in the dry state without nourishment for months at a time1 and as soon as they light upon a moist surface containing the elements for growth1 even to a very small degree1 they reproduce the rod-shaped bacteria form1 which begins to multiply itself again by the simple division method4 ,although most bacteria spores are killed by boiling for #aj or #ae minutes1 there are a few species of extremely high resistance which have been known to remain alive after several hours' boiling4 ,spores of this nature are infrequent1 however1 and the packer might as well forget that they exist4 ,not one case of spoilage out of a hundred is caused by the presence of such spores1 and if all food products were cooked a length of time sufficient to kill all bacteria spores which might possibly be present1 the foods would be cooked to death1 and unfit to eat4 ,yeasts ,yeasts are very tiny individual cells1 and multiply by budding1 instead of by simple division1 as bacteria do4 ,instead of the yeast cell dividing in half1 thus producing two cells1 it remains intact1 but a bud forms on its outer surface4 ,this bud grows in size until it becomes almost as large as the cell which produced it1 and then it separates from the mother cell1 and we have two yeast cells4 ,each of these two cells then produces buds1 which again separate1 and so on4 ,like bacteria1 the multiplication is very rapid under favorable conditions4 ,favorable conditions for yeasts and bacteria are the same as they are for mold1 that is1 a warm temperature1 preferably near blood heat1 and a moist substance which is not too strongly acid1 and which contains the elements necessary for growth1 preferably the natural sugar of fruits and vegetables4 ,illustration3 ,fig4 #f4--,yeasts and spherical bacteria from decaying tomatoes4 7 #ejj47 ,the oval bodies are the yeasts1 some in budding stage2 the bacteria appear as small spheres1 or pairs of spheres4 ,yeasts are the principal gas-forming agents in the fermentation of pulp4 ,in the production of this gas they consume the natural sugar of the tomato4 ,they will multiply by the budding method described above as long as they are in a medium which is favorable for their growth4 ,as soon as this medium drys up1 or for some other reason becomes an unfavorable medium for the multiplication of the yeast cells1 the yeasts resort to spore forming1 just as bacteria do4 ,these spores are formed within the yeast cell1 and when the cell wall breaks the spores pass off into the air4 ,like all other spores1 they have a high resistance1 and will float around in the dry state and remain alive for a very long time4 ,when they light upon a medium in which they can grow they reproduce the yeast species1 in the same manner in which the bacteria spore reproduces the bacteria species from which it was derived4 ,spores ,the spores1 then1 which are found in tomato products are of three different kinds1 namely1 mold spores1 yeast spores1 and bacteria spores4 ,the greater number are almost always mold spores1 since the mold plant produces spores under all conditions1 while yeasts and bacteria only produce them under unfavorable conditions4 ,when microscopical analyses of tomato products are reported1 the mold spores and yeast spores are included with the yeasts in the term 8,yeasts and ,spores40 ,this is because a large number of the spores are very similar to yeast cells in appearance1 and as it would be a laborious process for the analyst to separate them1 the yeasts and spores are included in one figure1 which greatly simplifies the analysis4 ,the bacteria spores are not included in the count of 8,yeasts and ,spores40 ,how ,germs ,retard ,their ,own ,growth ,we will say that we have stacked away a #e-;gal4 can of pulp which contains several living spores of bacteria1 as is apt to be the case1 since the air is full of them1 and the pulp is constantly open to contamination from the air after it is cooked2 also the spores may be in the empty cans at the time they are filled4 ,why is it1 since these few spores are alive1 and in a favorable medium for their growth1 that the rod-shaped bacteria forms which they produce do not multiply to such an extent that they will ferment the can of pulp4 ,it was stated above that bacteria do not multiply in a strongly acid medium4 ,since the bacteria produce acid as a by-product of their own growth1 they surround themselves with an acid medium1 and they thus retard and finally stop their growth by the product of their own reproduction4 ,when this acid medium reaches a certain strength the bacteria can no longer multiply1 and if that can is not moved until used1 the chances are it will be all right when opened4 ,but if the can is moved1 the contents are agitated1 and these living bacteria are shaken away from the acid medium in which they have been suspended1 and they are shaken into a fresh1 sweet medium in which they can again begin to multiply4 ,it may therefore follow that if this can is moved several times it would be at least partly fermented when opened1 while if it was left alone it would have remained sweet4 ,this illustration shows the desirability of moving pulp as little as possible1 and as carefully as possible when moving becomes imperative4 ,the lack of air in the can will1 of course1 also retard bacterial growth1 but there is usually a small amount of air in the can1 and many species of bacteria do not need any air whatever for their growth4 ,illustration3 ,fig4 #g4--,mold spores and filaments4 ,a type frequently found in decaying tomatoes4 7#cjj47 ,rapidity of ,growth ,yeasts and bacteria multiply more rapidly than do the molds1 and that is why pulp which is made from tomatoes or tomato peelings which are handled slowly or carelessly usually shows a high content of yeasts and bacteria1 while the molds may be low4 ,as a rule1 most of the mold found in pulp was present in the original tomatoes1 and is found in the pulp because it wasn't eliminated in the sorting4 ,but1 as a rule1 tomatoes are not full of yeasts and bacteria unless they are very soft and mushy1 and it is evident on looking at them that they have fermented to some extent4 ,if pulp contains a high count of yeasts or bacteria it usually means that this fermentation took place in the factory at some stage in the manufacturing process1 or that the product has been contaminated by fermented tomato substance lodged in pipes1 troughs1 and conveying equipment4 ,often it is due to delay in getting the tomato stock to a boil4 ,the laxness in this regard in some factories is surprising1 and their pulp is almost always high in yeasts and bacteria4 ,when you consider the extreme rapidity with which these germs multiply1 the folly of allowing tomato peelings or tomato juice to be very slowly conveyed to a large tank for an hour or more before the steam is turned on becomes apparent4 ,much has been written about the rapidity of bacterial reproduction1 and yet extreme delay in working up tomato stock continues in many plants1 and we frequently see bacteria counts of a hundred million or more per cubic centimeter1 all of which could be easily avoided if the packer would just make up his mind to get to the bottom of the cause and apply the simple remedy4 ,just as an illustration we will say that we are putting up trimming pulp1 and the tomato receipts are rather light and the peelers are working slowly1 or that there aren't many peelers working4 ,the trimmings are passed along on a belt conveyor where they go to a bucket carrier and are lifted to a large cypress tank with a coil4 ,they drop into the tank slowly1 and it may take two hours for the coil to be covered so that the steam can be turned on2 or after a foot or two of the trimmings have been put in the tank it is lunch time1 and it is an hour before the filling of the tank continues4 ,this may make it three hours before these peelings are brought to a boil4 ,suppose at the time those peelings go into the tank they contain enough bacteria so that if they were cooked at once1 the pulp would run #aj million to the cubic centimeter4 ,this is very probable4 ,however1 they are not cooked at once and at the end of #cj minutes you have peelings which1 when condensed and cycloned1 would show close to #bj million bacteria4 ,in an hour the first peelings which entered that tank would yield #dj million1 and in #a hrs41 #hj million4 ,this is on the basis of the bacteria reproducing themselves every #cj minutes4 ,even if they multiply much more slowly than that you can see that in the course of a little over an hour you are getting into dangerous ground1 and in the course of two or three hours the bacteria have multiplied to such an extent that the product would almost be sure to be condemned if it was picked up by an inspector4 ,if the tomatoes had quite a few soft spots in them when they were peeled it is very likely that the peelings would yield #bj million bacteria if worked up immediately1 and then if delay of an hour or more comes on top of that you can see where you will be on the bacteria count4 ,the yeasts are also probably multiplying at the same time1 and the molds are growing to some extent4 ,now what this packer should do is to put a small open steam jet in the bottom of his cypress tank1 with four pipes running horizontally1 as in a 8breaking tank10 and turn on the steam as soon as the peelings cover these pipes1 which lie right on the bottom of the tank4 ,the peelings are thus kept at a boil until the steam can be turned on the coil1 and then the steam from the open jet can be shut off4 ,this is a very simple arrangement to make and will save no end of trouble4 ,it must not be thought that because micro-organisms multiply most rapidly in a warm medium they will not multiply in a cold medium1 or one which is considerably warmer than blood heat--the degree of temperature most favored4 ,the only safe extremes are #cc degrees ,f4 for the lower extreme1 and #aej degrees ,f4 or above for the higher extreme4 ,anywhere between these two extremes of temperature there is danger of germ activity1 and the nearer the medium is to #ih degrees ,f41 the more rapid is the multiplication of the germs4 ,as tomato juice contains all the nutritive requirements for the growth of micro-organisms1 and is not strongly acid1 it is an ideal medium for them to grow in4 ,there doesn't seem to be any medium whatever that molds1 yeasts1 and bacteria prefer to tomatoes and tomato juice4 ,the ,government ,attitude on ,micro-,organisms ,what are the objections of the pure food authorities to the presence of large numbers of micro-organisms in tomato products1 and how do they substantiate their objections8 ,we know that all of these germs that grow in tomato products are harmless4 ,even if an occasional harmful germ should enter it would not be discovered by the method of analysis employed1 and unless it was in the spore form and of extremely high resistance it would be killed by the boiling4 ,we know that buttermilk and sauerkraut are full of bacteria1 and that the latter is also full of yeasts1 and that these two foods are recommended by physicians as being particularly healthful because of the lactic acid they contain1 which is produced by the lactic acid bacteria--the same kind that are condemned in tomato products4 ,in sauerkraut we know that these lactic acid bacteria and yeasts are killed by the cooking1 just as they are in tomato products1 which seems to make the two cases analogous4 ,in buttermilk and cottage cheese1 however1 they are alive and growing1 and these products are considered healthful4 ,roquefort cheese is full of a green mold which gives it its characteristic flavor and color1 and it is considered healthful4 ,then why object to molds in tomato products8 ,the difference is that in one case we have a controlled and regulated fermentation1 which is confined to one or more species1 which in combination with the characteristic elements of that particular food produce a healthful by-product or desirable flavor4 ,in the other case we have an unregulated and uncontrolled fermentation1 produced by a variety of species of micro-organisms4 ,in tomatoes we have a number of species of molds2 we have a great many different species of wild yeasts1 many of which produce by-products of a disagreeable character2 and we have a number of species of bacteria1 chief among which are the lactic acid and acetic acid types1 which change the tomato pulp from a sweet product1 as it should be1 to a sour one4 ,the objections of the government are therefore more confined to the by-products which are produced by the growth of these germs than to the germs themselves4 ,it is the contention that the by-products produced in tomato products by many of these germs are such as to be classed as a filthy1 putrid1 decomposed vegetable substance4 ,just how many of these germs a product may contain before it is sufficiently decomposed to be classed as filthy and putrid is a question4 ,the government tries to play safe in the matter1 and give the packer a fair deal4 ,when they condemn a tomato product as unfit for food it isn't because it contains only an average quantity of micro-organisms1 but because the number of germs present1 and the decomposition produced1 is such as to indicate extreme laxness in sanitation and lack of care in the manufacturing processes1 or the admittance of quite a large percentage of rotten material4 ,the spoilage may be either primary or secondary1 that is1 it may be due to the use of a lot of partly rotten1 moldy tomatoes at the start1 which were not carefully sorted1 or it may be due to fermentation which takes place in the factory1 caused by extreme delay or by unsanitary equipment4 ,in primary spoilage the mold is usually very high and the yeasts and bacteria may be low1 while in secondary spoilage either the yeasts or bacteria1 or both1 will be high1 and the molds may be low4 ,this will be explained further later in this chapter4 ,government ,regulations ,when the government regulations on tomato products were first published it was stated that for catsup the microscopical counts should not run above the following3 ,molds in #be of the microscopic fields4 ,yeasts and spores--#be in #a_/fjth cubic millimeter4 ,bacteria--#be million per cubic centimeter4 ,it was also stated that pulp which was to be converted into catsup should not contain more than half this number of micro-organisms1 as allowance must be made for the increase due to concentration4 ,the fact that pulp and catsup can be made to keep within these limits has been demonstrated a number of times1 but ,i have yet to see a season's run1 all of which1 or even #ej of which1 will come within these limits4 ,it is easy enough to run individual batches which by careful supervision over the sorters will have a very low count of molds1 etc41 but regardless of the precautions a man will take to safeguard himself1 there is almost bound to be at some time in the season some manufactured goods that will run over these limits4 ,the packer1 however1 should keep these limits in mind as an ideal to work to1 not on one batch1 but on a season's run1 but it is not an easy goal to attain1 and in my opinion the government doesn't expect it to be attained very often4 ,the packer has to contend with a glut of tomatoes in ,september almost every year2 it is difficult to get good help to do the sorting and to supervise the sorting2 unfavorable weather conditions make the tomatoes moldy and full of rot2 delayed shipments come in in very bad condition2 machinery breaks down at the most unexpected times1 and necessitates delay in the factory at critical moments2 the help get careless about the cleanliness of the equipment1 and run through some goods before the unclean parts are discovered2 accidents occur in the power plant and the plant may have to run on inadequate steam for two or three days1 etc41 etc4 ,every packer has been up against these things1 but as a rule pure food inspectors have not1 and they are sometimes slow to appreciate the packers' side of the case4 ,this is particularly true of local health inspectors who have had no experience with food manufacturing problems1 and sometimes permit a packer to receive a lot of unfavorable and unjust newspaper publicity4 ,the heads of the government pure food departments1 that is1 the high officials of the ,bureau of ,chemistry1 intend to play very fair with canners1 and it must be admitted that they will go a long way with a man who is making an honest and determined effort to pack his goods in the right way1 and who is taking advantage of the opportunities he has to post himself on modern methods of packing his products4 ,the packer should remember that the product of a plant that is run in an unsanitary way is always under suspicion by the government1 and that shipments from these plants are the ones which are apt to be watched by the government agents4 ,the government can go into any railroad office1 whether government or privately controlled1 ask the agent to show them the bills of lading on shipments1 and notify their inspector at destination to take samples of the car on arrival4 ,getting back to the subject of established limits for micro-organisms1 in the fall of #aiaf the government authorities named the point at which they were recommending condemnation proceedings4 ,the notice1 which was issued by the ,bureau of ,chemistry of the ,department of ,agriculture1 stated that at the present time they were not advising condemnation of tomato products unless the micro-organisms exceeded at least one of the following counts3 ,molds in #ff of the microscopic fields4 ,yeasts and ,spores--#abe in #a_/fjth cubic millimeter4 ,bacteria--#ajj million per cubic centimeter4 ,this is a long way from the limit of #be on each count1 which the government formerly stated should not in their opinion be exceeded4 ,at the same time1 however1 ,mr4 ,howard of the ,bureau of ,chemistry made a statement to the effect that they still considered it possible under manufacturing conditions to make these products to comply with the original #be-be-be limit1 and that it was their intention to approach the original limits more closely4 ,it should not be understood that the government thinks that products which run below the higher limits are good enough1 because they decidedly do not1 but at present they are not recommending for condemnation those products which run below these figures4 ,state ,food ,officials ,what about the state pure food boards8 ,do they follow the government lead in this matter or act according to their own ideas8 ,some follow the government and some do not4 ,some state officials are quite lenient while others are very strict4 ,a product which one would pass as being all right1 another would condemn4 ,i have seen state officials condemn catsup which ,i am quite sure the government would pass1 although it wasn't as good as it should have been4 ,if the manufacturer had cared to carry it to the courts there would have been an even chance of him winning out4 ,however1 the loss of prestige due to the publicity of such action is often greater than the loss of the manufactured goods would be and as a rule the manufacturer does not contest the case4 ,publicity is a powerful whip in the hands of the government and state officials4 ,checking ,up ,daily ,runs ,what is the manufacturer to do about checking up his daily runs of pulp and catsup during the season8 ,is it better for him to send his samples to a commercial laboratory1 or to employ an analyst to work at his factory1 or to do the best he can in the sorting and in the factory routine1 assuming that if he uses proper care here his products are sure to analyze all right and he doesn't need to worry4 ,this problem has been discussed a great deal4 ,to employ an analyst on the place is usually rather expensive for a small packer if the man is fully competent to do the work1 and unless he is1 he is worse than useless4 ,to send samples to an outside laboratory often involves considerable delay in getting the reports1 and by the time the results are known the goods are stacked away and almost forgotten4 ,if they ran high in micro-organisms there was some cause for it1 and that cause should have been remedied at once1 and probably would have been had the analysis been reported within a day or two4 ,therein lies the chief advantage of getting an analysis quickly4 ,an analysis on products which have been run a week previously is1 of course1 better than nothing1 but it is far from being satisfactory4 ,the third method1 that is1 relying upon care in the factory and having no analysis made1 was at one time recommended1 but it is not now considered good policy4 ,in a great many cases where this policy was adopted it was found out when it was too late that much of the goods that was thought to be all right was decidedly off4 ,there were undiscovered errors in the manufacturing process1 and they remained undiscovered because there was no means of checking them up4 ,my advice in this matter is to have an analyst trained for this work and employ him at your factory if you are so far from a reputable analyst that it will take some little time to get a report4 ,the ,research ,laboratories of ,the ,national ,canners ,association at ,washington is undertaking the training of men in this analytical work for those companies that desire it4 ,if the packer is close enough to a reputable analyst to get a report within a day or two he will find that such an arrangement is usually satisfactory1 and he should rush his samples with all possible speed1 and request the analyst to wire the report if the analysis is high4 ,then there is the problem of what laboratory to send samples to4 ,will any reputable chemical or bacteriological laboratory do for this purpose8 ,many packers have made a mistake right here1 and the analyses they have received have been worse than nothing because they were not only grossly inaccurate but misleading4 ,they have gone on thinking their goods were all right and have found out later by some accident that they were all wrong4 ,although an analyst may be a good microscopist and fully competent to do general bacteriological or biological work1 he cannot possibly get a correct microscopical analysis on tomato products unless he is familiar with the ,howard method as used by ,mr4 ,howard4 ,this means that he must use the exact technique that ,mr4 ,howard uses in his laboratory4 ,every manipulation1 no matter how slight1 must be made in precisely the same manner that ,mr4 ,howard makes it2 otherwise the results are worthless4 ,an analyst1 in order to be competent to use the method1 must either work with ,mr4 ,howard until he can check him on all kinds of samples1 or he must work with one of the analysts that have been closely associated with ,mr4 ,howard in this work4 ,if the analyst has had factory experience and can assist the packer in running down the causes of high counts1 that is a great advantage4 ,how to ,interpret ,analyses ,we will say that a sample of pulp taken from one of the daily runs has been sent to an analyst1 and the report on it is as follows3 ,molds in #gj of microscopic fields4 ,yeasts and ,spores--#aj in #a_/fjth cubic millimeter4 ,bacteria--#ab million per cubic centimeter4 ,what does that analysis mean8 ,the first item means that the analyst examined through the microscope #ej views of a thin layer of the pulp on a slide1 and that out of these #ej views1 #ce of them contained sufficient mold to count them as positive fields1 so that molds were found to be present in #ce out of #ej fields1 or in #gj of them4 ,the second item means that from another prepared slide of this pulp 7which slide is so ruled that the volume of liquid on any given space of it can be measured7 there were found to be #aj yeasts and spores in #a_/fjth of a cubic millimeter4 ,a cubic millimeter is about th of a drop1 and #a_/fjth of a cubic millimeter is therefore about #a_/cjjth of a drop--an exceedingly small quantity1 almost inconceivable4 ,the best way to conceive it is to think of one drop of pulp mixed in #bii drops of water1 and a drop taken from this exceedingly dilute mixture4 ,in this almost inconceivably small amount of pulp there were #aj yeasts and spores4 ,the third item means that in the same slide in which the yeasts and spores were counted there were found to be #ab million rod-shaped bacteria in each cubic centimeter4 ,a cubic centimeter is about #bj drops4 ,more important to the packer than the above1 however1 is the interpretation of the analysis from the factory standpoint4 ,what does it indicate about the way the tomatoes were handled and worked up8 ,the molds are high and the yeasts and bacteria are low4 ,it means that in all probability the tomatoes were not properly sorted1 but that they were worked up rapidly enough after the sorting4 ,it indicates primary spoilage1 but little or no secondary spoilage4 ,if there had been secondary spoilage1 either the yeasts or bacteria or both would be high4 ,it is a tip for the packer to watch the sorting belt closely4 ,we will say that the report on another sample is as follows3 ,molds in #bj of the microscopic fields4 ,yeasts and ,spores--#gj in #a_/fjth ,c4 ,m4 ,bacteria--#aaj million per ,c4 ,c4 ,what is indicated by that analysis8 ,it shows that the tomatoes were probably sorted all right1 and that the primary spoilage is probably small1 but that there is a very strong indication of secondary spoilage1 that is1 spoilage which took place in the factory4 ,unless the tomatoes were extremely soft and partially fermented when they were run up1 there was probably great delay at some stage in the manufacturing process1 or some of the equipment was in a very unsanitary condition and the fresh goods became contaminated with fermented tomato substance which was carried over with it a little at a time4 ,suppose the analysis ran as follows3 ,molds in #bj of the microscopic fields4 ,yeasts and ,spores--#be in #a_/fjth ,c4 ,m4 ,bacteria--#aaj million per ,c4 ,c4 ,this also indicates secondary spoilage4 ,the same conditions are indicated in this analysis as in the preceding one4 ,the only difference is that instead of the fermentation being conducted by both yeasts and bacteria1 it was conducted by bacteria alone4 ,in other cases the yeasts and spores may run high and the bacteria low1 indicating that the fermentation was one of yeasts1 and not bacteria4 ,if all three of the counts run high it indicates that either the tomatoes were very moldy and soft to begin with and were improperly sorted1 or that they were both improperly sorted and that the pulped juice was improperly handled in the factory4 ,it is almost a sure indication of primary spoilage1 and points very strongly to secondary spoilage also4 ,there has been considerable criticism of the ,howard method of analyzing tomato products1 and it cannot be denied that the method is far from being ideal4 ,it is the best method that we have1 however1 and the packer can be sure of one thing1 namely1 that if his products are made right they will never show a high test by this method4 ,it is true that all improperly made goods do not give a high test by this method1 and that is one objection to it4 ,these cases1 however1 are infrequent4 ,the method of estimating all three counts has also been criticized as being unfair and not in accordance with the best bacteriological practice4 ,if anything better was suggested the ,bureau of ,chemistry would no doubt be glad to adopt it1 but so far as ,i know1 no improvement has been offered4 ,,part ,,ii ,the ,manufacture of ,tomato ,catsup1 ,chili ,sauce1 ,trimming ,pulp1 and ,tomato ,soup ,,chapter ,,viii ,a ,,discussion ,,of ,,preservative ,,and ,,non-,,preservative ,,catsups1 ,,and ,,the ,,most ,,frequent ,,causes ,,of ,,inferiority ,unfavorable ,publicity on ,preservatives ,when the pure food movement first swept over this country the subject of preservatives got very wide publicity1 and the sensational press fed the people up on the news that their food was being doctored with all sorts of chemicals4 ,tomato catsup came in for its share of this publicity1 and the two preservatives most commonly used in catsup1 namely1 benzoate of soda and salicylic acid1 were classed among the chemicals that were ruining our stomachs4 ,although salicylic acid has been ruled out1 benzoate of soda is still being used to some extent4 ,the great bulk of the catsup now being manufactured1 however1 is made without preservative1 because packers realize that a good percentage of the public became prejudiced against preservatives of all sorts during the pure food agitation1 and a great many are still prejudiced against even so mild and harmless a preservative as benzoate of soda4 ,there are those who still maintain that this preservative is or may be harmful when used to the extent of one-tenth of one per cent1 which is the permissible amount according to the federal law2 however1 the ,remsen board appointed by ,president ,roosevelt to decide the benzoate question unanimously decided that when benzoate of soda is used in condiments to the extent of one-tenth of one per cent it is perfectly harmless4 ,it was even found to be perfectly harmless in much larger proportions4 ,these facts1 however1 have never reached the masses1 most of whom never heard of the ,remsen board1 and even if they had1 a great many people would still remain prejudiced4 ,most packers think1 therefore1 that it is best to play safe and make their catsup without chemical preservative1 relying solely upon sterilization to keep their product from spoiling up to the time the bottle is opened1 and upon so called 8natural0 preservatives to keep it from fermenting after the cork is drawn4 8,natural0 ,preservatives ,that these 8natural0 preservatives1 when present in large quantity1 as they sometimes are1 may be more harmful to the stomach than a minute quantity of benzoate of soda1 is surely a reasonable supposition4 ,i have known of people getting sick directly after a meal by eating a good deal of catsup of high acidity on a steak and drinking milk along with it4 ,at least the sickness was attributed to this combination1 and it doesn't seem unreasonable4 ,a high acetic acid acidity will keep catsup as well or better than th of #a of sodium benzoate will4 ,there are catsups on the market made 8without preservative0 that would probably never ferment1 even if exposed to the air for a year1 because they contain so much acetic acid4 ,the raw acetic acid is1 of course1 not permitted to be used1 but a very strong distilled vinegar is used containing about #aj of acetic acid4 ,the 8natural0 preservatives of catsup are the vinegar1 sugar1 salt1 and spices4 ,the vinegar probably exerts #hj of the preserving property1 the sugar about #aj and the salt and spices together #aj4 ,the sugar would have much greater preserving properties if it was present in higher concentration as in preserves or jelly4 ,it is doubtful if the preservative properties of sugar are very great when it is only present to the extent of about #aj or #ae1 and the product is of a liquid nature like catsup4 ,proper ,acidity ,the proper thing for a packer of non-preservative catsup to do is to strike a happy medium on acidity2 use enough vinegar to keep it under almost any conditions1 but not so much as to almost entirely mask the tomato flavor and require sugar in such large quantity as to make the final product resemble tomato preserves4 ,a good total acidity is #a4be1 figured as acetic acid4 ,this figure includes both the acetic acidity of the vinegar and the natural acidity of the tomato4 ,if a catsup is properly manufactured1 this acidity should answer practically all purposes4 ,the catsup packer should not be expected to make catsup which will keep in perfect condition in restaurants where absolutely no care or intelligence is used in handling it4 ,this class of restaurant proprietor is fortunately in a decided minority1 but rather than make a catsup that will be so strongly acid that it will stand up under his treatment1 he should be educated to use a little care in the handling of the catsup4 ,the following is a common abuse in restaurants4 ,we will say1 for example1 that three catsup bottles are on the tables containing from a half inch to two inches of catsup4 ,the waitress does not like to put a bottle which is almost empty before a customer1 so she pours the contents of two of the three bottles into the other one4 ,the catsup in these bottles may be a week old4 ,when the contents of the bottle containing this mixture are almost gone she pours the rest of it into another partly filled bottle and so on1 so that some of the bottles may contain catsup which is over a month old1 and in a warm1 poorly ventilated restaurant it is apt to start fermenting4 ,the proprietor should be educated to the fact that when using a non-preservative catsup he must not pour it from one bottle to another1 but must leave it in the original container until almost gone1 and then use the balance for making tomato sauce1 spaghetti sauce1 and for flavoring soups1 gravies1 etc4 ,one advantage the packer using benzoate of soda has over the non-preservative packer is that he can make his catsup so that it will keep properly and at the same time maintain the natural tomato flavor to a high degree4 ,the tomato flavor is maintained because it is not largely masked by the use of a lot of vinegar and sugar4 ,the packer using benzoate rarely uses more than a third as much vinegar or half as much sugar as the non-preservative packer4 ,many non-preservative catsup makers who read this will think a total acidity of #a4be is higher than necessary4 ,they will say to themselves that the acidity on their catsup never runs over #a1 and they have never had any complaints4 ,it may be that they do not have a very big restaurant trade where so many of the fermentation complaints come from1 or that they do not have a very wide distribution of their product so that it is subjected to all sorts of climatic conditions1 or it may be that they are having a case of fermentation now and then in households but never hear about it4 ,in that case the housewife usually merely drops that brand and buys another one next time4 ,but where a restaurant or hotel is having fermentation trouble1 the manufacturer is sure to hear about it quick4 ,it is wise to allow a fair margin of safety1 and my experience is that a total acidity of #a4be is not too high4 ,quite a few catsup packers maintain an acidity between #a4ej and #a4ge1 and one large concern has for years kept the acidity of their catsup around #b4 ,this1 however1 seems unnecessarily high4 ,acidity will be discussed further in the next chapter4 ,processing ,catsups ,non-preservative catsups should either be processed after filling and sealing1 or the bottles should be sterilized before filling and the catsup filled very hot without giving an after-sterilization4 ,catsups made with the addition of benzoate of soda are not processed2 however1 the fact that benzoate is used should not cause laxness at any stage in the manufacturing process4 ,it is a mistake for manufacturers to think that th of #a of benzoate of soda will keep their product in perfect condition regardless of how careless they are in their manufacturing processes4 ,advantage of ,benzoate ,catsups ,some brands of benzoate catsup enjoy a very good sale1 and are popular with those who do not like a strongly acid and sugary catsup1 but prefer one which is mild and in which the predominating flavor is one of tomato blended with mild spicing4 ,a restaurant using a catsup or chili sauce of this character will almost always use more of it than they will of a strongly acid catsup which is highly spiced4 ,if the catsup is mild1 more of it is usually used at a time4 ,causes of ,poor ,color and ,flavor ,the chief objections to most of the catsups on the market are a lack of bright red color1 and a more or less scorched taste4 ,this may be due to a number of causes4 ,the brownish color may be due to underripe tomatoes1 or to tomatoes which were picked during a spell of cold1 dark weather4 ,it takes sunshine to give tomatoes a brilliant color1 and when there is an absence of sunshine for a week or ten days many of the tomatoes will rot before they attain a bright red color4 ,at such times during the season it is impossible to get a brilliant color1 but if the packer will exercise as much control as he is able to over the picking1 persuading the farmers to hold their tomatoes back just as long as possible1 he will not have a great deal of such goods and he can get a fair color out of what he does get1 out of these dull colored tomatoes4 ,he should be careful not to mix brownish tinted catsup with the brilliant red goods4 ,if he will keep similar shades of catsup in the same shipment he is not nearly as apt to have complaints as he will have if he mixes different colors4 ,it is even more important that all the bottles in one case should be very nearly alike4 ,a grocer who receives a case of catsup all of which is very slightly off in color will usually not complain unless it is decidedly off4 ,if1 however1 off colored bottles are mixed in the same case with bottles of a brilliant red color1 the poor colored goods suffer greatly by comparison1 and then there is apt to be a complaint4 ,the other causes of poor colored catsup are scorching at some stage in the manufacturing process and too much cooking4 ,by too much cooking is not only meant too long a cook at one time1 but also too much cooking in the aggregate4 ,for example1 a packer receives tomatoes of good color and he cooks them into pulp1 which requires a cook of thirty minutes4 ,he packs the pulp in ,no4 #aj cans and sterilizes it about forty minutes1 and he has a good colored pulp1 as it has only received two short cookings4 ,he stores this pulp for several months1 and then makes it into catsup4 ,it is reheated1 which is hard on the color1 as heat applied to cold pulp for five minutes to bring it to a boil seems to hurt the color as much as a half hour added on to the cook after the pulp is hot4 ,after reheating1 it is cooked into catsup1 which requires about thirty minutes1 and after being bottled it is sterilized at a high temperature for about an hour1 which makes the fourth cooking those tomatoes get4 ,this is what is meant by too much cooking in the aggregate4 ,too long a cook at one time will1 of course1 also darken the product4 ,scorching is more frequent with catsup made from pulp than with that made from fresh tomatoes4 ,much of the catsup made from pulp1 although not actually scorched1 has a very faint scorched flavor to it4 ,it is hard indeed to make catsup from pulp which tastes like the goods which is bottled from freshly run tomatoes4 ,it falls behind in both color and flavor4 ,one finds that color and flavor are very closely associated in catsup4 ,a bright red catsup is practically always a fine flavored product1 while a dull colored catsup with a brownish cast to it very frequently has a more or less unpleasant taste with the suggestion of being somewhat scorched4 ,advantage of ,direct ,conversion of ,tomatoes ,into ,catsup ,many catsup makers are doing away with winter packing almost altogether4 ,they bottle at least #ij of their catsup direct from fresh tomatoes4 ,half of the remaining #aj is made from #ej fresh tomatoes and #ej pulp1 the pulp being added about ten minutes before the cooking is completed4 ,this fresh tomato and pulp mixture makes a much better flavored product than one can expect to get from straight pulp4 ,pulp can always be used in combination with fresh tomatoes at the beginning and at the close of the season when the tomato receipts are light4 ,catsup made direct from tomatoes is not only of superior quality1 but it can be manufactured at least #bj;c a dozen cheaper for the pint size than catsup made from canned pulp4 ,in many cases the difference will run more than that4 ,packers who put up a general line of tomato products will do well to reserve their fresh tomatoes for catsup1 and to use their pulp for bean sauce1 spaghetti sauce1 tomato soup1 etc41 all of which can be made better from pulp than one can make catsup from pulp4 ,thickness ,the thickness of catsups found on the market is fairly uniform1 and there is rarely a cause for complaint on this score4 ,when catsup is packed in cans1 the thicker it is the better the buyer likes it as a rule2 however with bottled goods excessive thickness is not a virtue but a cause of much annoyance to the consumer4 ,it is better to have it just a shade too thin than too thick4 ,spicing and ,sweetness ,improper spicing of catsups is not a common fault either4 ,even where essential oils are used exclusively for spicing1 a real good flavor can be had if the oils are properly administered4 ,as to sweetness1 many catsup makers are coming to the conclusion that the public is demanding a slightly sweeter catsup than was generally packed eight or ten years ago4 ,there is very little doubt but what a composite sample from a half dozen prominent brands of today1 if compared with a composite sample taken from the same brands ten years ago1 would show quite an increase in sweetness4 ,one of the largest selling brands on the market has a distinct sweetish taste1 and the public1 at least a large percentage of it1 seems to like it4 ,there are still many who like a tart or slightly sour taste1 but the tendency is unquestionably in the other direction4 8,black ,neck0 ,a rather common defect in bottled catsup is what is commonly called 8black neck10 which is a darkened space in the neck of the bottle1 all the way from a half inch to over two inches in depth4 ,several years ago ,i made a very thorough investigation of the causes of black necked catsup1 and every thing seems to point to the fact that in nine cases out of ten it comes from leakage of air into the closure of the bottle4 ,the space between the surface of the catsup and the top of the bottle should be a vacuum if the seal is perfect1 as this space is left by the contraction of the catsup in the bottle when it cools4 ,many closures1 no matter what style1 do not seem to be entirely impervious to air1 and the catsup gradually darkens as the air is gradually admitted4 ,a suggestion for overcoming 8black neck0 will be given later under the head of 8stacking catsup40 ,general ,attractiveness ,the general attractiveness of the package is1 of course1 important4 ,a cheap1 unvarnished label which quickly becomes dirty looking1 and a cheap tin cap which gets black and filthy looking on the inside after the catsup has been open a few days1 do not enhance the sale of a product1 and only make a very slight reduction in the manufacturing cost4 ,the packer should by all means use either a re-tinned cap or an inside enameled cap4 ,ordinary plain tin caps should be absolutely barred1 as they are entirely unfit for a bottled condiment which contains as much acid as catsup4 ,although the remarks in this chapter have been confined to catsup1 it should be understood that they apply equally to chili sauce1 which only differs from catsup in that it is made from peeled instead of strained tomatoes1 and is usually a little bit more spicy4 ,,chapter ,,ix ,a ,,discussion ,,of ,,the ,,ingredients ,,of ,,catsup2 ,,when ,,and ,,how ,,they ,,should ,,be ,,added2 ,,and ,,the ,,amounts ,,of ,,each ,,per #ajj ,,gallons ,,of ,,finished ,,catsup ,practically all of this chapter will be devoted to non-preservative catsup4 ,the use of benzoate of soda and the changes in the formula which its use involves will be briefly discussed at the end of the chapter4 ,measuring the ,volume of ,tomato ,juice ,when catsup is being manufactured direct from tomatoes the tomatoes should be previously cycloned1 either by the cold or hot process4 ,i have never cooked catsup direct from crushed tomatoes1 as it is evident that crushed stock is open to at least two objections4 ,the first is that the finishing point would be rather hard to gauge accurately1 due to the presence of so many peelings1 and the second is that when the peelings and seeds are screened out by the finishing machine they would no doubt carry some of the ingredients with them1 chiefly sugar1 which would be a waste4 ,if the tomato juice is delivered to the catsup cooking kettle from a 8breaking tank10 as it is in the hot pulping method1 the volume of tomatoes to be used per batch of catsup is measured on the 8breaking tank10 and the cycloned juice is delivered from this tank to the catsup cooking kettle as the condensation gradually allows more and more of it to be taken care of4 ,if the cold pulping process is used some other method of measuring the tomatoes for each batch must be used4 ,one way is to have the catsup cooking kettle built high enough so that it can hold the entire volume of cycloned juice required for the batch without boiling over when the steam is turned on4 ,the juice is then pumped over to a certain measure on the kettle before the cooking is begun4 ,this requires very high cooking tanks4 ,another way is to take over as much juice as the kettle will hold and concentrate it1 and then shut off the steam and take over another measured volume according to a gauge on the inside of the tank which reaches from top to bottom1 and is marked off in gallons4 ,if this method is used the cooking kettles need not be so high4 ,another way is to use a meter on the pipe line between the cyclone and the cooking kettles1 which will register1 within twenty-five gallons1 the volume of tomato juice being pumped over4 ,it is1 of course1 an advantage to start the cooking as soon as the coil or jacket is covered1 so as to kill growing micro-organisms as quickly as possible1 and it is also an advantage to keep the contents of the kettle vigorously boiling from the time the coil or jacket is covered with the fresh juice until the batch of catsup is finished4 ,none of the ingredients should be added until all of the tomato juice for the batch is in the kettle1 with the exception of the bag of spices4 ,it is usually not considered advisable to cook batches of catsup of over #cjj gallons when finished4 ,i have cooked as much as #djj gallons at a time1 but it requires quite a long cook to complete the condensation unless the tank has a large surface for evaporation and a coil with a very large cooking capacity1 and a high steam pressure is available4 ,amount of ,tomatoes ,in discussing the proper amounts of the various ingredients to use1 a batch of finished catsup of #ajj gallons in volume1 when measured hot1 will be taken as the basis throughout this chapter4 ,the amount of tomatoes required to make #ajj gallons of finished catsup varies according to the season of the year and the quality of the stock4 ,if the tomatoes are watery1 or contain so much rot that #be or more must be cut away1 that of course makes a big difference4 ,if1 on the other hand1 the tomatoes are large and meaty1 and contain scarcely any rot1 a comparatively small amount of them are required4 ,taking tomatoes of average size1 containing an average amount of solid matter1 and from which #aj by weight of rotten material is sorted out1 it is safe to figure on #cg bushels of tomatoes or #eith bushel baskets for #ajj gallons of finished catsup4 ,keeping ,batches ,uniform ,if the catsup batches are to be kept uniform in size throughout the season1 as they should be1 the quantity of tomatoes per batch will have to be changed slightly from time to time according to the amount of water they contain4 ,the only safe way is to put a gauge on each cooking tank which marks the desired volume of catsup when cooked1 and to vary the volume of tomato juice per batch to the extent which is indicated by the gauge4 ,if the batches are running two inches low1 the cook will know by a little experimenting just how much extra juice will be required per batch to make it right4 ,having all the batches come out exactly the same in size is important1 both in preservative and non-preservative goods4 ,in the former1 the percentage of preservative cannot1 of course1 be kept uniform unless the batches are kept uniform in size4 ,in non-preservative goods it is advisable to keep the percentage of acetic acid--that ingredient upon which the keeping quality chiefly depends--as nearly uniform as possible4 ,of course1 if a batch runs large1 the acetic acid percentage will be low1 while if the batch runs small1 the acetic acid percentage will be higher than necessary4 ,the spicing will also be more uniform if the batches are uniform in size4 ,use of ,spices in a ,sack ,where the spices are put in a sack1 the sack is usually tied to the coil1 if this type of cooking tank is being used1 and where a jacketed kettle is used1 there being no place to tie the sack1 it is usually just thrown on top of the boiling tomato juice and allowed to float around near the surface during the boiling4 ,one concern uses a long pole which is suspended from overhead and reaches to within a foot of the bottom of the jacketed kettle4 ,the sack is tied to this pole1 and it is thus held down during the boiling4 ,as to whether any flavor is actually lost by allowing the spice bag to float near the surface is a question4 ,this could easily be determined by an analysis of the spice residue4 ,use of ,spices ,direct and ,when to ,add ,them ,as far as ,i know1 whole spices are always used when the spices are placed in a sack1 and when they are thrown into the catsup direct1 ground spice is used4 ,it is claimed by some that the latter method gives just as good results as the former1 and that no advantage is to be gained by the use of sacks4 ,as to whether or not this is true ,i cannot say1 as ,i have never used ground spices in catsup with the exception of pepper1 ginger and paprika4 ,the reason for using sacks1 of course1 is to allow the flavor of the spice to be extracted without having the spices come in direct contact with the catsup4 ,if you will macerate some ground allspice or cloves in dilute acetic acid for a while1 you will notice the black substance which is extracted1 and it is surely reasonable to suppose that at least some of this will be extracted in catsup when the ground spices are thrown in direct4 ,as for the cassia1 there probably would be no objection to the use of the spice direct4 ,the flavor of mace is lost by continued boiling1 and the use of it in a sack which stays in the boiling liquid for thirty minutes or longer is a waste of the mace4 ,if mace is boiled long in direct contact with the catsup it imparts a very bitter taste4 ,the proper way to add mace is to throw it in direct in the broken form about three minutes before the batch is done4 ,ginger should be added at the same time as mace1 as its volatile oil passes off very rapidly1 and if cooked long it will practically all be lost by volatilization4 ,as to the pepper and paprika1 they are added direct in the ground form at the beginning of the cooking4 ,mustard is also said to be used in catsup1 but it apparently isn't used extensively4 ,use of ,spices in ,two ,batches ,if the whole spices are placed in a sack it is a good idea to cook each sack of spices in two batches4 ,in this way more of the flavor is extracted than would be taken out by one boiling4 ,this can be proven by cooking a batch of catsup with no spice other than a sack of spices which has been previously cooked in a batch of catsup4 ,note the flavor which is extracted by the second cooking1 and you will see where you are losing valuable material when you throw away a bag of spice residue after one cooking4 ,of course the cook will then have two sacks of spices in each batch--a new one and an old one1 and he must mark them in some way so he can tell which is which when the batch is drawn off4 ,a good way is to tie the new sack with a single knot1 and the old one with a double knot4 ,this method seems to be less confusing to the cook than any other4 ,it is also important to tie the spices in the sack loosely4 ,if a cook is not instructed about this he will invariably tie a cord around the sack so close to the spices that there is no room for them to move around while the sack is being agitated by the boiling4 ,undoubtedly a better extraction can be obtained if the spices have freedom of movement in the sacks4 ,what ,is ,extracted ,what we really get from the spices is a water extract4 ,the acetic acid of the vinegar probably extracts a little more1 but as the vinegar is only cooked in the catsup about three minutes1 a great deal of extraction could not be expected from that source4 ,not only the volatile oils1 but organic compounds called esters1 and also some of the non-volatile oils are extracted from the spices4 ,the volatile oils produce most of the flavor1 however the esters also add to the flavor considerably4 ,the non-volatile or 8fixed0 oil of cayenne pepper has quite a strong spicy flavor1 although not nearly as strong as the volatile oil of cayenne4 ,the fixed oils of cassia1 allspice1 and mace have no flavor at all4 ,even though a bag of spices be boiled in two batches of forty-five minutes each1 a great deal of their flavor is still left in them4 ,this has been proven by chemical analyses of spice residues4 ,even quite a large percentage of the volatile oils still remain in the spice residue1 and1 of course1 a larger percentage of the non-volatile or fixed oils4 ,it is a question1 however1 as to whether the extraction of the volatile oil of these spice residues would be a paying proposition4 ,so far as ,i know1 none of the distillers of essential oils seem to be interested in them4 ,storing ,spices ,spices should not be held in storage for a long time1 particularly in open bins1 as some of their volatile oils pass off little by little into the air and are lost4 ,this is especially true of cassia1 either ground or broken4 ,they should be stored in a dry place1 as some of them are apt to mold if left in an atmosphere of condensing steam1 and of course this mold would contaminate the catsup to some extent4 ,i have seen mace which was in a very moldy condition due to its having been stored in the cook room for some time1 and having collected moisture4 ,some of the milder varieties of pepper are also known to become moldy on exposure to extreme dampness4 ,quality of ,flavor ,a great deal could be written about the quality of various varieties of the same spice4 ,all of these varieties will not be discussed here but ,i will try to show how the packer is sometimes mislead by spice salesmen who show chemical analyses of their spices as positive proof of the actual value that they contain4 ,as a matter of fact1 the true value of a spice cannot be shown by a chemical analysis4 ,take1 for example1 cassia4 ,the finest flavored cassia is the ,saigon cassia1 which can be obtained in the thin quill1 the medium bark1 and in the thick bark4 ,at the other extreme we have the ,china cassia1 which is considerably cheaper than the ,saigon4 ,if the catsup packer is going to judge his spices according to strength1 he may find that he gets more strength from the cheap cassia than from the expensive one4 ,the chemical analysis may show that the ,china cassia contains more essential oil than the ,saigon does4 ,in fact1 this is often the case4 ,however1 what about the quality of that essential oil8 ,there is the point4 ,the essential oil extracted from the ,saigon is different from that extracted from the ,china cassia4 ,it has a more delicate1 refined flavor4 ,its flavor is more pleasing to the palate1 and is free from 8harshness10 and 8strength0 of an unrefined nature4 ,this does not mean that one cannot make a nice flavored catsup with ,china cassia1 as such is not the case1 but a better flavor can be obtained with ,saigon4 ,the point is that quality of flavor as well as quantity of flavor must be considered4 ,chemical analyses are only of value when exactly the same variety of two or more samples of spice are compared4 ,when it comes to cayenne pepper1 the quality of the flavor is not the important factor that it is in the milder spices4 ,cayenne is used to give 8hotness0 to the catsup1 and the hotter the cayenne is1 the greater its value to the packer4 ,the ,mombassa and the ,japan chillies are the hottest1 although in recent years they have been so expensive that it is more economical to use some of the others1 even though a slightly larger quantity may be required4 ,for allspice1 it is not necessary to use a large1 fancy berry1 but a small size which is fairly free from sticks1 stones1 and decayed or pithy berries will answer the purpose just as well4 ,the relative values of samples can be compared by inspecting them and noting the percentage of foreign and decayed material4 ,as to cloves1 it is again not necessary to use a fancy article1 although all varieties will not impart exactly the same flavor1 just as in the case of cassia a different flavor is obtained from ,saigon and ,china cassia4 ,some packers like the flavor of the ,zanzibar cloves1 while others give another variety slight preference1 chief among which are the ,penang1 ,amboyna1 and ,pemba4 ,penang and ,banda are the fanciest varieties of mace1 but some of the other varieties are all right for catsup1 with the exception of ,bombay mace1 which has no flavor1 and is considered an adulterant4 ,use of ,essential ,oils ,in many cases spices are not used at all1 but their essential oils are used instead4 ,in other cases both spices and oils are used4 ,some packers object to the use of cloves on account of the large amount of tannic acid they contain 7usually from #af to #bj71 which it is thought has a darkening tendency1 especially if any iron is present1 and it is also thought that other darkening substances are extracted from the cloves4 ,if the essential oil is used1 this is avoided4 ,essential oils1 when added properly1 produce a catsup of good flavor1 and the product is in every way acceptable4 ,a better flavor1 however1 can be obtained by the use of whole spices4 ,a water extract obtained from whole spices is different from the essential oil of the spice4 ,it contains the essential oil1 part of it at least1 but it also contains other substances which impart flavor4 ,the flavor produced by whole spices is not quite as harsh as that produced by essential oils4 8,harsh0 is not exactly the word1 but it comes about as close to it as anything ,i can think of4 ,the whole spices impart a wealth of flavor1 but there is freedom from 8strongness10 or any faint suggestion of a 8drugstore taste40 ,i have tasted catsups made with oils in which this 8drugstore taste0--,i use the term for lack of a better one--was apparent1 and it may have been due to the quality of the essential oils used1 but more than likely was due to the fact that they were not properly administered4 ,it is necessary to get the oils thoroughly and evenly incorporated into the catsup without volatilizing too much of them4 ,how to ,add ,essential ,oils ,the best way ,i know of to do this is as follows3 ,add the oil from a small lipped container1 like an #h oz4 glass graduate1 after the catsup is cooked1 that is1 just as soon as the steam is shut off of the batch1 spreading it slowly over the entire surface of the catsup1 not dumping it in one spot2 then turn the steam on full1 and leave it on five seconds2 then shut it off immediately1 and open the exhaust4 ,this will not make an absolutely perfect mixture of the oil in the catsup1 but it will do the job better than agitators1 and by only leaving the steam on five seconds very little of the oil is lost by volatilization4 ,the brushing of the catsup through the finishing machine also helps in more thoroughly mixing in the oil1 and if the catsup is then pumped from the finisher to a receiving tank over the filling machine1 as is often done1 the mixing is made still more complete by the pumping process4 ,if a number of different essential oils are used they are mixed together before adding4 ,one large manufacturer whose catsup is well liked uses no whole spices at all1 even using oleo resin capsicum instead of ground cayenne pepper4 ,oleo resin capsicum is much hotter than the ground cayenne1 and1 of course1 a very small quantity of it is required4 ,paprika ,paprika is used to a very large extent in catsup1 chiefly because of its bright red color1 which assists to some extent in toning up the color of a catsup that would otherwise be rather unattractive because of its brownish cast4 ,if any appreciable help is to be obtained from paprika1 it must be used in large quantity1 and it must be of the most brilliant red variety4 ,much paprika has a dull brick or brownish color1 and it might as well be left out4 ,the use of only a pound of paprika to #ajj gallons of catsup scarcely produces any effect on the color4 ,if paprika is used1 at least two pounds should be used for this quantity of catsup1 otherwise it might almost as well be omitted4 ,of course1 paprika is a spice as well as a color1 and on that account it can be used in catsup without any statement on the label to the effect that the product is colored artificially4 ,it does impart some flavor1 but the flavor isn't particularly desirable in catsup4 ,if paprika was yellow or brown1 instead of red1 it is doubtful if it would be used at all in catsup2 certainly it would not be used extensively4 ,most of the best catsups on the market are made without paprika1 and these catsups are as a rule the most brilliant in color1 as they are made almost entirely from fresh tomatoes4 ,the color is not killed by a long succession of cooking processes1 and therefore the use of paprika is unnecessary and would add absolutely nothing to the color4 ,paprika is a rather poor excuse for a coloring matter anyway4 ,the coloring principle in the spice is not soluble in the catsup1 and all of the color is retained within the grains of the powder4 ,if this coloring principle dissolved in the catsup1 as does cochineal1 the effect would be very good4 ,the use of paprika is very easily detected by pouring out a bit of the catsup on a piece of paper1 and making a thin layer of it4 ,the grains of paprika then stand out very prominently4 ,some catsups are literally 8loaded0 with paprika1 and they have a sort of brick color1 which is somewhat different from the color produced by fresh1 ripe tomatoes4 ,this catsup would no doubt be brown if so much paprika wasn't used4 ,as to flavor1 such goods are usually not very good1 and are often very poor indeed4 ,quantities of ,spices and ,oils per ,batch ,as to the quantity of spices to use per #ajj gallons of catsup1 ,i would suggest #c oz4 of ground cayenne pepper1 #a lbs4 of medium bark1 broken ,saigon cassia1 #a lbs4 of whole allspice1 and #a lbs4 of whole cloves4 ,the cassia1 allspice1 and cloves go in a sack1 and the cayenne goes in direct at the beginning of the cooking4 ,if paprika is used it is put in with the cayenne4 ,if the essential oil of cloves is preferred to the whole spice1 #a oz4 of it will give a pronounced clove taste1 although not too pronounced4 ,if it is desired to use essential oils altogether1 with the exception of the cayenne pepper1 a good mixture is oz4 oil of cassia1 #a oz4 oil of cloves1 and oz4 oil of pimento4 ,a good flavored catsup can also be obtained with the amounts of pepper1 oil of cassia1 and oil of cloves given above1 but with no oil of pimento4 ,it should be remembered that with these oils the most important point is the successful administration of them4 ,giving proper quantities to use amounts to nothing if they are improperly administered4 ,in fact1 any kind of a formula for making a tomato product amounts to very little in itself4 ,it doesn't make any difference how fine a formula a man has1 it by no means assures a good product4 ,when the formula is obtained a bare start is made4 ,in the hands of one manufacturer excellent results will be obtained with the use of a formula1 while another man who has practically the same formula will make an absolute failure of his manufacturing4 ,essential ,oils ,economical ,the use of spice oils is more economical as far as the actual expense of the formula is concerned1 and it is also very convenient1 as you have your flavoring in small packages in a highly concentrated form4 ,as these oils are distilled from spices which are wormy1 or for some other reason not marketable as whole spices1 the spice from which they are distilled can be obtained very cheap4 ,as a rule the oils are distilled where the spices are grown1 and only the essential oil is imported4 ,in order to make the oils comply with the regulations of the ,u4 ,s4 ,pharmacopoeia1 it is usually necessary to re-distill them here1 as they often contain lead from being transported in lead containers4 ,adulteration of ,ground ,spices ,if ground spices are used they should be bought from a concern of very high standing1 as their adulteration is by no means an uncommon practice4 ,deception is1 of course1 difficult in whole spices4 ,such adulteration as the use of ten or twenty per cent of ground pepper shells in ground pepper has frequently been discovered by government chemists4 ,ground olive stones1 sawdust1 brick dust1 ground cocoanut shells1 and many other inert substances have also been found in ground spices4 ,adulteration can almost always be detected by either microscopical or chemical examination1 but there have been cases where the adulteration has been so cleverly done that the only way it could be verified was by detective work on the part of government agents4 ,onions and ,garlic ,onions for catsup need not be carefully peeled1 as a little peeling will not impart any foreign taste4 ,it is well1 however1 to remove that part of the peeling which is dry and comes off easily4 ,the finishing machine will remove that portion of the peeling which is left4 ,the sweet ,bermuda onions are not as good for catsup as are the stronger kind1 as it takes too many of them to impart a distinct onion flavor4 ,the onions should1 of course1 be washed if they are not clean when taken from the sack4 ,some firms use an onion washing and peeling machine and they like the machine very much4 ,a coarse grinding of the onions is sufficient4 ,some packers use garlic and some do not4 ,garlic is treated in exactly the same way as onions but should be ground rather fine4 ,the cloves of the garlic should be removed from the enveloping tissue1 but it is not necessary to separate the individual cloves from the hard1 fibrous coating which surrounds them4 ,onions and garlic should be added as soon as all of the tomato juice for the batch is boiling in the kettle4 ,for a #ajj gallon batch1 two gallons of chopped onions and lb4 of ground garlic are about the right amounts4 ,ground onions and garlic should not be left standing over night1 as they get black and lose their flavor4 ,in cases where some are unavoidably left over1 they should be covered with vinegar and salt4 ,sugars ,the sugars most commonly used in catsup are granulated cane1 clarified cane1 granulated beet1 and raw1 unrefined sugars4 ,the purest of these are granulated cane and granulated beet1 which are equally good4 ,there is a prejudice against beet sugar by many people in the east1 who think it is not as good as cane sugar1 but this is a mistaken idea4 ,any food chemist will tell you that they are the same1 and are equally good4 ,all granulated sugar1 whether cane or beet1 must contain at least #ii4e of sucrose 7pure sugar7 to comply with the federal standard4 ,and remember that sucrose is sucrose1 whether derived from sugar cane or sugar beet4 ,almost all granulated sugar will test #ii4h sucrose1 which is slightly above the minimum established by the government4 ,this leaves a negligible quantity of impurities1 which in the case of beet sugar are derived from the beet1 and in cane sugar from the cane4 ,if there is any difference between the two sugars it lies in this very minute quantity of impurities and such a difference can surely not be objected to4 ,granulated sugar1 whether cane or beet1 is the purest food article in commerce4 ,clarified cane sugar is not quite as pure as granulated1 but when used in catsup will make equally as good a product as granulated will2 however1 as the percentage of sucrose is not so high1 a little more of it has to be used4 ,a considerable saving can often be made by buying clarified instead of granulated sugar1 but the purchase should be made on polariscope test1 so the buyer knows exactly what he is getting4 ,raw sugars are slightly less pure than clarified1 although there is very little difference between the best grades of raw sugar and clarified4 ,good centrifugal raw sugar will contain about #if4e of sucrose4 ,the lower grades of raw sugars should not be used1 as they are dark and will darken the catsup to some extent1 but there is scarcely any color to the better grades1 and they give good results4 ,the use of raw sugars often permits quite a saving on the sugar bill4 ,they should be bought on polariscope test1 and when received should be tested against the sample on which they were bought4 ,sugar ,syrups 8,cane sugar syrups0 have for several years been offered to canners and preservers1 and they are advertised to be equal pound for pound to granulated sugar and to be considerably cheaper4 ,the samples of these heavy1 colorless syrups that ,i have tested have contained a considerable percentage of invert sugar1 and also moisture4 ,the moisture is1 of course1 worthless1 and as the invert sugar is less sweet than sucrose it is ridiculous to claim that such a product is equal in sweetness to granulated sugar4 ,these syrups are said to be used by some catsup makers1 however the saving that is effected by their use is probably imaginary4 ,the sugar can be added at any time after all the tomato juice for the batch is boiling in the kettle4 ,some prefer to add it at the end of the batch so as to run less danger of scorching2 however1 if the coils are clean1 and there is a good head of steam1 and the taps are working right1 there need be no fear of burning1 even if the sugar is added twenty minutes before the batch is done4 ,the sugar should be put in small pails or boxes1 so that it can be scattered easily over the surface of the boiling pulp4 ,if it is put in heavy containers it is apt to be dumped in one spot1 and may not all dissolve1 as much of it may fall in a lump below the coil where the circulation is not good4 ,if the coils or traps are not working properly1 or the tomatoes are a little green1 and the cook is having trouble with the catsup burning on the coils badly1 it is advisable to not add the sugar until a few minutes before the batch is done4 ,if #aj gallons of #ajj grain vinegar are used to a #ajj-;gallon batch1 about #aje pounds of granulated sugar will be required4 ,use of ,sugar in ,large ,quantities ,it should not be thought that extra sugar is going to increase the volume of catsup in proportion to the volume of extra sugar added4 ,i am reminded in this connection of a conversation ,i had with a large catsup packer1 in which we were discussing the large amount of sugar and vinegar required to insure the keeping quality of non-preservative catsup1 as compared with the amounts usually used in benzoate goods4 ,this packer made non-preservative goods altogether1 and he surprised me by remarking3 8,what if we do have to use a hundred pounds or so more sugar to the batch2 we buy the sugar at #h;c a pound1 and sell it for about #aa;c a pound in catsup4 ,where do we lose anything80 ,i was surprised at the remark because ,i thought he should know better than that4 ,if catsup was bought and sold by weight that argument might hold good4 ,however1 regardless of the fact that the net weight in pounds and ounces avoirdupois is always stated on the label1 the public buys catsup by volume4 ,your pint bottle may hold #ag oz4 avoirdupois1 or it may hold #ah oz2 however1 in the eyes of the consumer it is a pint1 and it will not bring more money because its net weight is slightly greater than that in the pint size of some other brand4 ,it is the same way with the #aj oz4 and #aa oz4 sizes4 ,the public buys by volume4 ,when we quote prices on the larger sizes1 it is so many dozen ,no4 #aj at so much per dozen1 or so many dozen gallon jars at so much per gallon4 ,who cares what the net weight is in the ,no4 #aj can1 or the gallon jar1 as long as the container is full--or as full as it should be8 ,therefore1 the subject of gain or loss caused by the addition of extra sugar resolves itself into the question of the additional volume produced4 ,if ,i add a hundred pounds more of sugar per batch1 how much will my volume be increased8 ,that is the question4 ,it is one which ,i cannot answer definitely1 and ,i have never seen any figures on it1 but ,i can say this much--that every pound of sugar added to catsup in excess of the minimum amount required is a very great loss to the packer4 ,a #e-;gal4 pail of granulated sugar will not add anywhere near five gallons to the catsup4 ,one gallon will come nearer to it4 ,the reason for this is that the sugar dissolves in the tomato juice1 and although it increases the specific gravity of that juice1 it adds very little to its volume4 ,as to the extra vinegar which must be added to counteract the sweetness of this extra sugar1 this is an absolute loss as far as volume is concerned4 ,the catsup must be reduced to a definite thickness1 no matter how much vinegar is used1 and if more vinegar is used1 more water must be boiled out to allow for the thinning down caused by this additional vinegar4 ,salt ,an air dried salt of a fair degree of purity 7about #ih per cent on a moisture-free basis7 is perfectly satisfactory for catsup4 ,the purer salts are often desirable in the canning of vegetables where lime and magnesia are apt to have a toughening or hardening effect1 but in catsup a very small quantity of lime and magnesia salts have no ill effect4 ,salt should be added a few minutes before the vinegar is put in4 ,it is desirable to add the salt toward the end of the cooking1 as it acts to some extent on the copper of the coil or kettle4 ,great care should be used in so adding the salt that it will all dissolve4 ,i have often seen a large mass of undissolved salt in the bottom of a cooking tank after a batch of catsup was let down1 even when the salt had been thrown in a half hour before the cooking was completed4 ,the reason for this was that the salt was thrown in without scattering it1 and it fell quickly to the bottom of the tank in one mass4 ,owing to the fact that the circulation below the coil was poor1 and that salt does not dissolve readily in boiling water or boiling tomato juice1 a large proportion of it remained undissolved4 ,salt is less soluble in hot water than in cold water4 ,it should be placed in small containers1 such as small pails or boxes1 so that it will be light in weight and can easily be scattered over the surface of the boiling pulp4 ,if this is done1 and done slowly1 there is no need of agitating devices to dissolve the salt4 ,agitators are also unnecessary to dissolve the sugar if it is added in this way1 although sugar dissolves more readily than salt4 ,thirty pounds of salt is about the right amount for a #ajj-;gallon batch4 ,vinegar ,the kind of vinegar usually used in catsup is the strong distilled vinegar--about #ajj grain1 which contains #aj per cent of acetic acid4 ,the stronger the vinegar1 the better1 as the weaker vinegars require too much volume to be handled1 and dilute the catsup too much when they are added4 ,most manufacturers buy their vinegar in barrels4 ,however1 some of the larger ones have it shipped in tank cars from which it is pumped at the factory into a large storage tank1 and siphoned off as needed4 ,this is the better way when it is used in large enough quantities to warrant buying it in this manner4 ,barreled vinegar often contains very finely divided charcoal1 which is sometimes hard to strain out2 the barrels are often full of nails from which the vinegar dissolves iron1 and this iron1 in combination with the tannic acid of spices1 produces a chemical compound 7iron tannate7 which is as black as ink2 and sometimes the barrels contain some foreign liquid1 which was left in them when they were filled with vinegar4 ,the use of barrels also requires a lot of handling1 and the waste by evaporation through the wood is considerable when the vinegar is held over a long time4 ,one might imagine that the evaporation from a large storage tank would be greater than from barrels4 ,however1 such is not the case1 as there is much more surface per gallon for evaporation in the barrel than in the large tank4 ,vinegar shipped in tank cars is free from contamination and is easily and economically handled4 ,barreled vinegar should always be strained through fine cheesecloth4 ,transference of ,vinegar ,the use of steam pumps and ejectors1 in fact any kind of steam appliance for hoisting vinegar1 should not be used1 as the steam passes into the vinegar1 dissolves in it1 and dilutes it4 ,if you pump #ajj-;grain vinegar into a storage tank with a steam pump you may find that you have #ij-;grain when you get it up there4 ,if it is necessary to pump the vinegar1 and it usually is1 a small electric pump should be used4 ,either enamel lined or wooden pipe should be used for vinegar4 ,all iron pipe and fittings should be eliminated4 ,adding the ,vinegar ,vinegar should be added about three minutes before the batch is done4 ,to do this it is usually necessary to cook the catsup just a shade heavier before the vinegar is added than it will be when it is done4 ,if a hydrometer is used1 about two degrees is enough4 ,five minutes should be the outside limit for cooking the vinegar4 ,vinegar is a volatile liquid and vaporizes rapidly4 ,it should therefore only be cooked long enough to insure its being thoroughly incorporated in the catsup1 and three minutes boiling is ample for this purpose4 ,for a #ajj-;gallon batch1 #aj gallons of #ajj grain vinegar is about the right amount1 and when properly added will give an average total acidity of about #a4be per cent calculated as acetic acid4 ,acidity ,it should be understood that this total acidity will by no means be constant1 as there is such a great variation in the natural acidity of tomatoes4 ,tomato pulp made from tomatoes all grown in the same locality1 and condensed to a specific gravity of #a4jce1 will run as low as #j4dj per cent in natural acidity1 and as high as #j4gj per cent4 ,this will cause the total acidity of the catsup to vary accordingly4 ,when in doubt as to whether you are getting the proper acidity1 send samples to a chemist and have the acetic acidity determined4 ,this is the acidity of the vinegar alone4 ,it should not run below #j4fj per cent4 ,this figure should be taken as the absolute minimum for acetic acidity4 ,testing the ,finishing ,point ,for testing the finishing point of catsup ,i recommend either testing by the eye or the hydrometer method as described under the testing of pulp4 ,the eye cannot often be relied upon1 although some experienced cooks are very good at judging by the eye1 and they do not need a mechanical device of any kind4 ,the specific gravity determination by weight1 and cooking to a certain gauge1 or for a certain length of time1 will not do at all for catsup4 ,i have used the hydrometer method on catsup for a number of years1 and it is entirely satisfactory4 ,a little experimenting will indicate the number of degrees on the hydrometer1 when immersed in the hot catsup1 at which the catsup is heavy enough so that it will be of the right thickness when cold4 ,after this point has been determined every batch should be almost exactly alike if it is cooked to this point4 ,holding ,batches ,catsup should not be held in the cooking kettle very long1 as the sugar is apt to caramelize where the catsup is in contact with the hot surface of the kettle or coil4 ,also1 the air darkens it somewhat4 ,of course1 if the jacket or coil is completely exhausted1 and the valves are absolutely tight1 there should not be this burning or caramelization while holding a batch4 ,however1 there is often a very slight leak in the valve1 and the coil or jacket is thus kept hot constantly4 ,the quicker the cooked batch is let out of the kettle1 the better4 ,making ,catsup ,from ,pulp ,many catsup makers make their catsup from pulp altogether4 ,they feel that during the season they have their hands full packing pulp1 and they can work this pulp up into catsup during the winter months when there would otherwise be little or nothing to do4 ,when pulp is used1 about #bi #e-;gal4 cans of specific gravity #a4jce is sufficient for a batch of catsup of #ajj gallons4 ,do not add water to the pulp1 even if it is a little heavy4 ,the only danger from not getting a very long cook is that there will not be a very complete extraction of the spices1 when whole spices are used in a sack4 ,if1 however1 each spice bag is cooked in two batches1 this danger is greatly minimized4 ,the question now arises--if ,i am making catsup from pulp which has been put through a catsup finisher ,i am working with material which is screened fine1 whereas my hydrometer test is based on tomato juice from my cyclone1 which is coarser than this1 and this finely screened stuff will give me a different hydrometer reading4 ,if you cook your catsup to1 say1 #cb degrees1 when making it direct from cycloned tomato juice1 you will probably find that #bh degrees is enough when making it from pulp which has been put through a catsup finisher4 ,the finisher makes this much difference4 ,use of ,benzoate of ,soda ,the use of benzoate of soda in catsup permits of the use of a much smaller quantity of vinegar and sugar than is used in non-preservative goods4 ,about #c gallons of #ajj grain vinegar to a #ajj-;gallon batch is all that is usually used1 and this only makes it necessary to use about #ej lbs4 of sugar4 ,the benzoate of soda is added just about a minute before the batch is done4 ,it should be remembered that if th of #a of benzoate of soda is being used1 this percentage is by weight1 and that a gallon of cold catsup weighs #i or #i lbs41 depending upon the amount of sugar that is used4 ,,chapter ,x ,,finishing1 ,,bottling1 ,,sterilizing1 ,,and ,,storing ,,the ,,catsup ,the ,receiving ,tank and ,finisher ,from the cooking kettles the catsup is usually run through the finisher1 and then conducted to a receiving tank1 either by gravity or by pumping4 ,if a pump is used1 care should be taken that the pump parts which come in contact with the catsup are of bronze4 ,needless to say1 enamel lined pipe should be used4 ,the receiving tank should be either of wood1 or enamel1 or glass-lined steel4 ,regarding the finishing of the catsup1 the action on the metal screen is more severe than in pulp1 and it is best to use a monel metal screen4 ,it will usually be noticed that the frothy catsup which collects at the large end of the cone of the screen blackens quickly4 ,this is probably due to the air1 and this catsup should be scraped off into a pail as it collects1 and mixed back in the cooking kettle1 just giving it a minute cook4 ,it is also very important to see that the screen fits absolutely tight1 and to frequently inspect it for small cuts which are often made by pieces of tin or glass accidentally getting into the catsup4 ,filling and ,sealing ,if the catsup is to be sterilized after bottling it is usually just run through an ordinary enamel lined pipe from the receiving tank to the filling machine1 but if it is not to be given an after-sterilization a steam-jacketed pipe should be used here4 ,this will be discussed further later in the chapter4 ,rotary fillers are being used quite commonly for catsup now1 and they do the work rapidly1 with little waste1 and with a small labor outlay per gross for bottling4 ,the more simple types of fillers1 operated either with a foot or hand lever1 are less expensive1 and also do the work quite well1 although not as rapidly as the rotary fillers4 ,the empty bottles should be washed in hot water on a rotary bottle washing machine1 and filled directly after washing if an after-sterilization is to be used4 ,if the catsup is not to be processed after bottling1 the empty bottles should be given a hot air sterilization after they are washed1 and the bottles conducted to the filling machine from the sterilizer4 ,if an automatic rotary filler is used1 the bottle capping machine is usually regulated to operate at the same speed as the filler1 and the whole line becomes automatic4 ,the type of closure most commonly used now is the crown style1 either plain or of the self-opening type4 ,the cork is getting to be a thing of the past for catsup4 ,these closures come either with a composition cork insert or with a solid cork insert1 the former being a little cheaper1 and for catsup it is just as good4 ,for chili sauce1 or any bottle having a wide mouth1 ,i do not like the composition cork insert1 as the vacuum produced in a wide-mouthed bottle on cooling is too great a strain on the composition1 and is apt to cause it to crack4 ,for narrow-mouthed bottles such as catsup1 the composition cork is all right4 ,washing the ,filled ,bottles ,whether or not an after-sterilization is used1 the filled bottles should be run through a warm water bath immediately after sealing to wash off any catsup which adheres to the outside of the bottle before it has a chance to bake on4 ,if this water bath has a couple of jets of compressed air entering it to keep the water vigorously agitated1 the bottles will come out nice and clean4 ,of course1 a continuous flow of clean water must be allowed to pass into the bath1 with an overflow at the opposite end4 ,if bottles of catsup are put into processing tanks with catsup adhering to the outside of the bottle1 the soluble part of the catsup will be dissolved in the process water but there will be flakes of insoluble tomato fiber floating in the process water everywhere1 and these will bake on the bottles so hard that it is very hard to remove4 ,after a few days this condition in the process tanks becomes very bad1 and the bottles become increasingly hard to clean4 ,if the bottles are clean when they are put into the tanks1 and the tanks are clean1 they will come out of the tanks clean and ready to be labeled4 ,processing ,the process method is probably used by the majority of catsup packers1 first1 because they feel that an after-sterilization is an insurance which is well worth paying for1 and they can have more peace of mind knowing that they have processed their goods2 second1 because by processing carefully and intelligently the color and flavor of their goods will be scarcely effected1 except when made from pulp which is a little overcooked2 third1 because they don't know much about packing catsup so that it will keep without processing1 and they don't care to experiment1 as they feel that in the end the experimenting may prove disastrous to their business4 ,in this attitude no one can blame them4 ,there is nothing more trying on a manufacturer than having complaints on fermentation coming in from every corner of the country4 ,the natural inclination is to let well enough alone1 and take no chances4 ,at the same time it must be admitted that thousands of cases of catsup are being manufactured every day without processing1 and it is giving little or no trouble4 ,those who use this system say it is a waste of time and money to process1 and that years of experience have shown that processing is unnecessary4 ,advantages of ,omitting ,processing ,there are certain advantages in not processing4 ,in the first place a better colored and flavored product is often obtained1 particularly if the catsup is made from pulp1 and especially is this true if the pulp is a little overcooked1 and consequently a little dark in color4 ,then there is the advantage of the saving on labor and on steam1 which is a large item4 ,running a half dozen or more process tanks constantly draws heavily on the steam supply1 and the processing means more handling of the bottled product1 and therefore more labor4 ,it also means more equipment1 with the floor space which this equipment takes--not only a lot of tanks1 in case stationary tanks are used1 but iron baskets to hold the bottles1 electric or steam hoist1 and trolley track4 ,not only the original cost but the maintenance of this equipment is considerable4 ,then there is a certain amount of breakage during processing4 ,also1 steam must be kept up late at night for no other purpose than processing4 ,when no after-sterilization is used all of this is done away with1 and the only equipment needed to supplant the above is a steam-jacketed pipe to conduct the catsup to the filling machine1 and a continuous hot air sterilizer for the bottles1 which usually consists of a vertical shaft1 and takes up practically no floor space4 ,process ,method ,i will discuss in detail the process method first4 ,the catsup should be filled as hot as possible1 and it is a good idea to use a steam-jacketed pipe in this case1 as well as in the non-process method1 because the hotter the catsup is when bottled1 the quicker the center of the bottle will be raised to the desired temperature1 and the quicker the sterilization can be accomplished4 ,the catsup should be #ahj degrees or above when it enters the tank of the filling machine1 and it should be placed in the process tanks as soon after sealing as possible4 ,the process tanks may be large stationary iron tanks1 or a continuous pasteurizer such as is used in beer bottling plants may be used4 ,the latter is the better way1 as it is compact1 automatic1 takes up very little floor space1 and there is no danger of over-sterilization1 or of scorching by leaving the bottles in the tanks after the water is drawn off1 where the air cannot get at them to cool them off4 ,the reason continuous pasteurizers are not used more commonly is their expense1 although they should pay for themselves in a few years by the labor and steam they save1 it being only necessary to keep one large tank in operation instead of a half dozen or more4 ,if stationary tanks are used1 which is usually the case1 the catsup should be taken out of them as soon as the water is drawn off1 so that the air can get at the bottles and cool them off4 ,to leave the hot1 bottled catsup in the tanks over night is almost as bad as piling a lot of hot pulp close together1 the only difference being that there is a little more room for air circulation between the catsup bottles1 but not much4 ,time and ,temperature ,there is a great difference between the time and temperature employed for processing in different factories4 ,some packers process as low as #agj degrees ,f41 it is said1 while others use a temperature very close to the boiling point4 ,in some plants pint bottles receive only a #cj-minute process1 while in others they get over an hour4 ,the proper time to use depends upon the temperature that can be maintained at the filling machine1 and the rapidity with which the processing can be done after the filling4 ,if the packer can hold his catsup around #ahj degrees at the filler1 and is so equipped1 either with continuous pasteurizers or stationary tanks1 that he can process immediately1 an hour is ample time for pints1 and #de minutes is sufficient for half-pints2 other sizes accordingly4 ,if1 however1 the temperature of the catsup at the filler often falls to #agj degrees or below1 and the catsup is filled faster than it can be processed1 so that at times much of it must stand for an hour before it can get in the process tanks1 #ae minutes additional for each size bottle had better be added to the above4 ,this may seem to some packers like a long time4 ,all one has to do to convince himself that it is not too long is to take one of those thermometers which are made especially for determining temperatures at the center of the bottle1 and put it in a bottle of catsup while it is being processed1 watch the mercury rise1 and note the time it takes to bring the center of the bottle to the temperature of the water surrounding it4 ,you will find that if the water surrounding a pint bottle is #bjj degrees1 and the temperature at the center of the bottle is #afj degrees1 it will take just about an hour to bring the catsup at the center of the bottle up to #bjj degrees4 ,as to the proper temperature1 ,i do not see why as high a temperature as is possible without breaking the bottles should not be used4 ,why some packers process at #agj degrees or #ahj degrees ,i do not know4 ,they certainly have not carefully investigated the effect of their processing4 ,the temperature ,i prefer is six degrees below boiling4 ,at sea level this would be #bjf degrees4 ,this temperature will not break the bottles1 but the steam pipes entering the tank should be so arranged and perforated that there will be as even a distribution of steam as possible4 ,if these pipes are not properly arranged1 there is apt to be as much as #f degrees variation in the temperature at different parts of the tank4 ,several years ago ,i made a large number of tests to determine the number of micro-organisms that remained alive in bottled catsup after processing at #bjf degrees ,f41 as compared with the number which remained alive in catsup bottled from the same batch and processed at #bjj degrees ,f4 for the same length of time4 ,the difference was surprising4 ,i expected some difference1 but not nearly as great as was shown by the tests4 ,that which was processed at #bjj degrees for an hour contained quite a few living molds1 yeasts1 and bacteria per cubic centimeter4 ,this was shown by plating out samples bacteriologically on culture media--the media used being dextrose agar and wart agar4 ,the catsup from the same batch processed one hour at #bjf degrees contained scarcely any living micro-organisms at all per cubic centimeter4 ,this test was repeated a number of times with the same result each time4 ,these micro-organisms may have been in the form of spores in the catsup1 but developed into the vegetative forms of molds1 yeasts1 and bacteria when placed in the culture media4 ,temperature ,controlling and ,recording ,devices ,the process tanks should all be equipped with temperature controllers and recording thermometers4 ,the controller holds the steam at the right point1 not allowing the temperature to vary more than #b degrees1 if it is a good make4 ,several years ago it was impossible to find a temperature controller which operated without compressed air that would hold the temperature closer than a variation of #aj degrees1 which is too wide a variation for catsup pasteurization4 ,the compressed air controllers worked very well but required an air compressor where the pressure must be held within certain limits1 and air pipes to connect with all the controllers4 ,some plants did not have the air equipment1 and in cases where it was put in the pipes gave more or less trouble due to the collection of moisture in them and to occasional grains of dust or rust from the air tank which lodged in the controller and threw it off4 ,it is now possible1 however1 to obtain controllers which will operate with almost no variation from the temperature desired1 and which require no compressed air for their proper functioning4 ,under these conditions there is hardly an excuse for a manufacturer to operate his plant on the old system of hand control of the steam valves1 with the resulting losses in manufactured goods due to pure reliance on human efficiency4 ,the recording thermometer makes a pen and ink record on a chart showing the temperature and length of time each tank of catsup is given1 or1 if a continuous pasteurizer is used1 it shows up any variations in the temperature of the water in that pasteurizer during the day4 ,the factory manager can look at all of these charts in the morning1 and know positively that every bottle of catsup was processed the right length of time1 and at the right temperature4 ,if any mistakes were made the chart will show it1 and it will show at just what time the mistake was made1 and how serious it was4 ,it is a great satisfaction to have such a record1 and the processor invariably takes great pride in making a perfect chart4 ,non-,process ,method ,when no after-sterilization is given1 it is imperative that the catsup be very hot when filled4 ,boiling catsup runs about #bad degrees ,f4 in temperature1 and although running it through the finisher and receiving tank cools it down somewhat1 if it is heated in a long jacketed pipe while being conveyed from receiving tank to filling machine it should not be below #ahj degrees at the very lowest when filled1 and if it can be filled hotter than that1 so much the better4 ,as to the pipe above mentioned1 the smaller the pipe1 and the larger the steam jacket1 and the higher the steam pressure1 the greater will be the heating capacity of this jacket on the catsup4 ,after a little experimenting these points can be adjusted to give the proper result4 ,if the jacketed area is short1 of course a higher steam pressure must be used than if this area is long4 ,some packers of non-processed catsup use a jacketed tank or kettle directly over the filling machine to hold the catsup at a high temperature while it is awaiting bottling1 with a very short line of enamel pipe going from it to the filling machine4 ,if this is used1 a jacketed pipe is not needed4 ,guesswork should be eliminated4 ,do not assume that you are getting the right temperature on your catsup when it is filled1 and do not be satisfied with going up to the filler once or twice a day1 dropping a thermometer in the liquid1 and waiting for the temperature to record itself4 ,put a recording thermometer in that tank just over the filling tubes1 with the dial in a prominent place1 so that you can step up to it at any time and know what the exact temperature of that catsup has been every minute of the time for the past ten or twelve hours4 ,if this is done there is no chance of escape on the part of the man who is supposed to watch this temperature1 and if he knows his work is being recorded every minute on a chart he is going to be mighty careful4 ,the empty bottles1 when placed in the filling machine1 should be clean and practically sterile4 ,after they have passed around the rotary bottle washer1 and had a thorough washing with hot water1 they are placed in the hot air sterilizer neck down1 so they can drain4 ,the best kind of sterilizer is an endless chain carrying trays to hold about a dozen bottles each1 and enclosed and protected by either wood or metal4 ,the sterilizer should be vertical1 so that it will not occupy much floor space1 and inside of the wood or metal covering are steam pipes fitted with a temperature controller or thermostat so that a temperature of about #bej degrees ,f4 can be maintained4 ,the speed of the endless chain is so regulated that it takes about #cj minutes from the time the bottles enter the sterilizer until they come out4 ,needless to say1 the filling machine should be kept scrupulously clean1 and before being used in the morning1 or for the afternoon run1 should be thoroughly steamed out so that it will be hot and practically sterile to receive the first batch of catsup4 ,as to the bottle closures1 if they are kept in covered barrels in a clean place and not allowed to be contaminated by dust1 etc41 it is not considered necessary to sterilize them1 although they could no doubt be given a hot air sterilization very easily if it was thought necessary4 ,i have seen thousands of cases packed without sterilizing the closures1 and the catsup never gave any trouble4 ,after applying the closure the bottles are rinsed off in a warm water bath1 and are then ready to be labeled and cased4 ,which ,method ,is the ,better8 ,now comes the question which is of vital importance to every packer--what am ,i going to do--give my catsup an after-sterilization or not8 ,i believe the answer to that question should depend upon the conditions under which the packer operates4 ,i do not believe either method is to be recommended universally1 but that there are many cases where it is better not to process1 and other cases where processing is advisable4 ,if a manufacturer makes his product at a large central plant1 where he can count on reliable and fairly intelligent help at all times1 and where he is so equipped that he is not bothered with frequent breakdowns and delays during the day's run1 he should give the non-processing method his careful consideration1 and ,i believe he will profit by adopting it4 ,if1 on the other hand1 he has many plants scattered all over the country1 many of them dependent to a large extent on an indifferent class of help1 with little experience or intelligence1 or he has a lot of wornout equipment1 and has several breakdowns almost every day in the bottling department1 he had better insure his product by processing4 ,if ,i were building a new plant or remodeling an old one1 ,i would most certainly arrange to eliminate processing if ,i could count on a fairly good class of help4 ,labeling and ,casing ,most bottles are labeled by machine4 ,the machines do the work much faster than can be done by hand1 and also do it neater as a rule4 ,however1 in most cases it is necessary to have someone to adjust the neck band after the bottle leaves the machine4 ,sometimes they are wrapped1 and sometimes not4 ,wrapping in transparent tissue makes a very attractive package1 and it will modify the effect of strong light1 which some manufacturers think has a discoloring tendency if the catsup is exposed to it a long time4 ,both wood and fiber cases are used for catsup1 and the fiber cases seem to do all right where the contents do not weigh over about #dj lbs4 ,if they weigh more than that it is usually considered advisable to use wood cases4 ,stacking ,catsup to ,avoid 8,black ,neck0 ,in ,,chapter ,,viii mention was made of the darkening in the neck of the bottle1 called 8black neck40 ,it was stated that this was usually due to the fact that the closure is not absolutely air tight1 and allows the air to very slowly filter into the space in the neck1 which should be a vacuum if the seal is perfectly tight4 ,this condition can be partly avoided by printing the cases so that when the case is stacked right side up the catsup will be neck down in the case4 ,therefore1 the vacuum space will be at the bottom of the bottle1 instead of at the neck1 and there is no chance for air to filter into the neck because the body of the catsup is right up against the closure4 ,when these cases are shipped out and stacked in a warehouse1 the catsup will always be bottom up as long as the cases are right side up4 ,in all probability the bottles will remain in this position until the case is unpacked by the retailer and the bottles are placed on the shelves4 ,packing ,gallons and ,no4 #aj's ,packing catsup in gallon glass jars and enamel lined ,no4 #aj cans is very similar to packing it in bottles4 ,these sizes can either be processed or not processed1 and the same principles apply as in packing the smaller sizes4 ,if no process is given1 the containers should be put through a hot air sterilizer1 just as the small bottles are1 and the catsup should be very hot when filled4 ,with glass jars the breakage is often very great1 and they must be heated slowly and carefully1 and placed on a warm wooden surface when they are filled4 ,a metal surface beneath the jars will almost always cause a lot of breakage due to the fact that it chills so easily4 ,for the closure a cork is usually used1 and the process should not exceed #ahj degrees1 as a higher temperature will cause the corks to pop out4 ,a process of two hours is sufficient for gallon jars4 ,if ,no4 #aj catsup is given an after-sterilization1 #a hours in boiling water is sufficient4 ,it must be understood that it takes much longer for the heat to penetrate to the center of a can of catsup than it does with pulp1 as the catsup contains sugar and salt and is heavier in specific gravity4 ,after-sterilization the cans should be cooled gradually in water1 and allowed to remain in the water until they only have sufficient heat left to allow the water to evaporate from the surface of the can and prevent rusting4 ,,chapter ,,xi ,,the ,,manufacture ,,of ,,chili ,,sauce ,,and ,,the ,,pulping ,,of ,,tomato ,,trimmings ,chili sauce is the finest tomato product manufactured4 ,it differs from catsup in that it is made from whole peeled tomatoes with the seeds and fiber left in1 and in that it usually contains more onion than catsup1 and is usually a little 8hotter40 ,grading the ,tomatoes ,for chili sauce the tomatoes are peeled as they are for canning4 ,as a rule they are run over a grader and only the large ones are used for peeling1 the small ones being pulped or made into catsup4 ,it does not pay to peel the small tomatoes1 as it requires too much labor1 and the women who do the peeling at so much per bucket try to fight shy of them1 and often mash them up in their buckets to avoid having to peel them4 ,they will make just as good pulp or catsup as the large tomatoes will1 and much more can be got out of them in this way than if an attempt is made to get them peeled4 ,sometimes the small tomatoes and the peelings of the large tomatoes are pulped together4 ,if this is done the whole small tomatoes tone up the flavor of the peelings1 and also help to keep the final product within safe limits as to microscopical count4 ,some packers throw away the peelings1 either because they are so busy with the whole tomatoes that they can't bother with them1 or because they are afraid the pulp which they are worked up into will run high in micro-organisms1 and they don't want to have such pulp on their hands4 ,method of ,handling ,tomatoes ,the usual method of handling the tomatoes is to run them first over a sorting belt1 where they are inspected by several women1 then over a grader1 which lets the small tomatoes fall through on to a belt which conveys them to a washing arrangement1 and thence to the 8breaking tanks10 or to the pulp machine1 or the crusher1 depending upon which pulping method is used4 ,the small tomatoes may or may not be given a second sorting4 ,if the trimmings are to be thrown away1 the large tomatoes don't need to be sorted1 as the peelers will take care of that1 and in this case a good way is to put all the tomatoes through a rotary washer first1 then over a grader1 and have the small tomatoes carefully sorted after the grading is done4 ,the large tomatoes pass from the grader to the scalder1 and thence to the peeling table or 8merry-go-round10 where they are peeled4 ,the best method to use if the trimmings are to be pulped will be discussed later in the chapter4 ,the peeled tomatoes are thrown into a cutting machine which cuts them into good-sized chunks1 and drops them on a bucket conveyor which takes them to the cooking kettles4 ,the cutter should be so adjusted that it will not make the tomatoes mushy4 ,a few fair-sized pieces of tomato in a bottle of chili sauce is nearly always pleasing to the consumer4 ,it is important that the peeling be thorough4 ,each bucket should be inspected before the tomatoes are thrown into the chopper4 ,pieces of peeling in chili sauce are very noticeable when the product is used1 and make an unfavorable impression4 ,amount of ,tomatoes and ,onions ,it takes just about #gb fourteen-quart buckets of peeled tomatoes of average firmness to make #ajj gallons of finished chili sauce4 ,for this same amount about #ajj lbs4 of chopped onions should be used4 ,the onions should be very carefully peeled1 and very finely chopped4 ,if this chopping is not done fine enough the pieces of onion will stop up the tubes of the filling machine4 ,it is best to use only large onions for chili sauce1 as it takes a great many women to peel the required amount if small ones are used1 and the waste on the small ones is considerable when the peeling must be done so thoroughly4 ,the cooking is carried out the same as in catsup1 and the same ingredients are used1 with the possible exception of garlic1 which1 so far as ,i know1 is not often used in chili sauce4 ,spices ,the spicing is very similar to catsup4 ,in some brands about twice as much cayenne is used as was suggested for catsup1 while other brands are spiced mildly4 ,one of the best liked brands on the market is quite mild1 and another brand which is equally popular is quite hot4 ,salt1 ,sugar and ,vinegar ,the same amounts of salt and vinegar are used as in catsup1 and they are added in exactly the same manner4 ,about #aj lbs4 more of sugar is needed for a #ajj-;gallon batch than is used in catsup4 ,this is probably necessitated by the large amount of onions used4 ,testing ,finishing ,point ,testing the point at which the cooking is completed must be done by the eye4 ,the hydrometer can not be used1 as chili sauce is too lumpy4 ,a hydrometer can only be used when the product is smooth and homogeneous4 ,by a little experience the cook will soon learn to judge the finishing point4 ,it is that point at which very little water runs from the lumps of tomatoes when the chili sauce is hot1 and practically no free water shows when a little of it is cooled in a saucepan4 ,in my opinion the finishing point of chili sauce is easier to judge by the eye than it is on catsup4 ,filling1 ,sealing1 and ,sterilizing ,as to filling1 sealing1 sterilizing or not sterilizing1 labeling1 stacking1 etc41 the same remarks apply to chili sauce as to catsup4 ,the filling is somewhat more difficult1 as the product is lumpy1 and a special filling tube must be used4 ,as to whether an automatic rotary filler similar to that used for catsup is ever used for chili sauce ,i do not know4 ,i have always filled it with one of the old style catsup fillers1 using a special filling tube4 ,on account of the fact that a wide-mouthed bottle is used1 there is even more danger of air leakage in the neck of the bottle1 causing 8black neck10 than there is in catsup4 ,it is a common sight to see chili sauce with an inch1 or even two inches1 of blackening at the top of the bottle4 ,sometimes the very finest quality of cork is used1 and then paraffin is put over that1 but even then we find that this darkening is not avoided4 ,i recommend the same procedure here as was given when discussing this subject on catsup4 ,if a crown seal1 either plain or of the self-opening type1 is used as the closure1 a pure cork insert should be used4 ,as mentioned in a previous chapter1 the composition cork insert does not work as well on wide-mouthed bottles as it does on those with a narrow mouth4 ,the remarks which were made on the packing of ,no4 #aj and gallon catsup also apply to the packing of chili sauce in these sizes4 ,microscopical ,counts ,the counts of molds1 yeasts and spores1 and bacteria in chili sauce usually run very low4 ,i have never seen a sample that ran high in molds1 and very few that ran high in the other counts4 ,the molds seldom run higher than #aj1 and counts of zero are often obtained4 ,this is because practically all of the mold in tomatoes is on the outside and clings to the peeling4 ,when the peeling is removed the mold is removed4 ,as the peeled tomatoes are usually cut and cooked immediately after they are peeled1 there is very little opportunity for the multiplication of yeasts and bacteria4 ,pulping the ,trimmings ,trimming pulp1 or 8skin and core10 as it is sometimes called1 is made from that part of the tomato which is removed when the tomatoes are peeled4 ,this consists of the peeling1 with the tomato substance which clings to it1 and the hard core at the stem end of the tomato4 ,in as much as practically all of the mold in or on the tomatoes is retained in the trimmings1 it is not an easy matter to work these trimmings up into a product which will mark up to the government requirements1 and do it economically4 ,if the tomatoes are firm and largely free from cracks around the stem end it is not so bad1 but when they come in badly cracked1 with tufts of mold growing in all the cracks1 as is often the case late in the season1 the amount of labor required to properly sort them makes the working up of trimmings unprofitable4 ,when the trimmings show up fairly well1 and the labor to handle them is available1 there is no reason why the chili sauce packer or tomato canner should not utilize what would otherwise be a waste by turning it into pulp or 8trimming catsup40 ,government ,attitude on ,trimming ,pulp ,the government does not object to the manufacture of tomato products from trimmings1 but they demand that the product comply with the regulations as to micro-organisms1 and that it be sold for exactly what it is1 and if put up for sale to the consuming public1 that it be labeled--8made from pieces of tomatoes10 or1 8made from tomato trimmings10 or1 if small tomatoes are worked up with the trimmings1 8made from small tomatoes and tomato trimmings10 or1 8made from small tomatoes and pieces of tomatoes40 ,method of ,handling ,tomatoes ,when ,trimmings ,are ,pulped ,if the trimmings are to be pulped the tomatoes must be very carefully sorted1 and thoroughly washed1 preferably in a rotary washer4 ,as it is practically impossible to sort or wash the trimmings1 the tomatoes must be in almost perfect condition when they enter the scalder4 ,washing the trimmings carries away too much of the tomato substance which clings to them1 and sorting is not practicable1 as the soft rot and mold becomes incorporated in the entire mass and it is impossible to separate it4 ,the peelers can not be depended upon to sort out any substantial amount of rot when they do the peeling4 ,therefore the only thing that can be done toward keeping down the micro-organisms is painstaking sorting of the whole tomatoes and thorough washing to keep out the mold1 having the conveying equipment and tanks clean1 and bringing the trimmings to a boil quickly to prevent multiplication of yeasts and bacteria4 ,it is wise to steam out the peeling buckets and bucket conveyors at noon1 as well as at quitting time1 as the juice which lies in them is constantly undergoing fermentation4 ,when the trimmings are pulped1 either alone or with the small tomatoes1 the tomatoes are all washed and sorted before they are graded4 ,the trimmings should be cooked before they are run through the pulp finisher1 so as to get all of the clinging tomato substance cooked away from the skin4 ,the density to which to cook the trimmings can be judged fairly well by the eye1 or the specific gravity test by weighing can be used4 ,the pulp is canned the same as whole pulp4 ,,chapter ,,xii ,,the ,,manufacture ,,of ,,tomato ,,soup ,convenience and ,economy of ,canned ,soup ,canned tomato soup is a commodity which is increasing in favor with the housewife4 ,the old method of preparing this soup in the home was to open a can of tomatoes1 strain it through a colander1 and stew it1 adding butter1 salt1 sugar1 spices1 flour1 and perhaps soda and milk4 ,the modern way is to immerse a can of condensed tomato soup in boiling water for five minutes1 open it1 and mix the contents with an equal volume of hot water or hot milk4 ,how much more convenient the modern way is1 and when the quality is just as good and often better than can be obtained the long troublesome way1 it is natural that canned tomato soup should become increasingly popular4 ,buying the canned soup is also cheaper than buying the canned tomatoes and making the soup from them4 ,factors ,upon ,which ,success ,depends ,the maker of tomato soup should be a crank on quality4 ,there is no other tomato product in which quality is at a greater premium4 ,in catsup and chili sauce1 heavy spicing and mixing with lots of vinegar and sugar help to mask the tomato flavor1 but in soup the spicing is light1 no vinegar is used1 and being eaten as a food in itself1 instead of as a condiment with which to flavor a food1 the palate quickly detects inferiority4 ,also1 the palate is just as quick to detect that pleasing fresh tomato taste which should be the basis of all good soup4 ,the quality of the tomato stock is the real important thing4 ,fresh tomatoes may be used or a fine grade of pulp may be used1 and either will make an excellent soup4 ,with poor tomato stock a good soup cannot be made no matter what you do to it4 ,spicing artistically1 and making rich by the use of plenty of good butter1 will not make amends for poor quality of tomato stock4 ,to succeed in making tomato soup the manufacturer must at least make good on the following counts3 first1 his soup must be palatable1 that is1 pleasing1 to the taste with no lingering unpleasant after-taste2 second1 it must not be too sweet or too sour2 third1 it must be uniform in consistency1 smooth when poured out of the can1 and must not get lumpy or grainy after being in storage a long time2 fourth1 it must not curdle fresh milk1 even though the housewife adds no baking soda when mixing milk with it2 fifth1 it must be reasonable in price and attractively packed in popular sizes4 ,unpalatability ,i will discuss these points a little further4 ,what makes tomato pulp unpalatable and what causes an unpleasant after-taste8 ,the most common cause is poor tomato stock1 or tomato stock which has been overcooked4 ,such a foundation for soup will almost invariably leave a lingering unpleasant after-taste in the mouth4 ,another thing is too much flour1 masking the flavor of the tomato and giving it a somewhat 8pasty0 taste4 ,another thing is the injudicious use of spices1 producing unpopular flavors1 or using one spice1 such as bay leaves1 for instance1 in such large proportion that almost every other flavor is masked4 ,none of these defects are rare in tomato soups1 and they all cause unpalatability to some extent4 ,proper ,sweetness ,getting proper sweetness is not nearly so easy as one might suppose4 ,it is not so difficult when the soup is made from fresh tomatoes1 although even then every batch must be tasted after all but a few pounds of the sugar is added1 and the amount of sugar varied according to the sweetness of the tomatoes4 ,when the weather is moderately dry1 with plenty of sunshine1 the tomatoes are usually sweet and do not require so much sugar1 but tomatoes which ripen during rainy1 dark1 cold days are not so sweet1 and a little more sugar is needed4 ,when making soup from canned pulp it is necessary to watch the sweetness of the pulp very close1 and it may be necessary for the cook to vary the sugar on a #ajj-;gallon batch ten or fifteen pounds during a day's run4 ,canned pulp often varies greatly in sweetness1 and if held in storage for many months it often loses some of its sweetness on account of the action of living1 acid forming bacteria1 which may not be present in large amount1 but nevertheless1 in time1 have a noticeable effect on the sweetness of the pulp4 ,when pulp is purchased for the purpose of making soup its sweetness should be one of the first considerations in passing judgment on it4 ,gradual ,souring of ,pulp ,when the soup manufacturer makes his own pulp and works it up into soup during the winter months he will probably find that he will save on his sugar bill if he will pack the pulp in ,no4 #aj cans and sterilize it--at least that part of the pulp which must be held in storage several months4 ,in this way living1 acid forming bacteria are killed1 and the danger of the pulp losing its sweetness during months of storage is greatly minimized4 ,the fact that the gradual souring of pulp in #e-;gal4 cans1 even though very slight1 is due to the action of living1 acid forming bacteria can hardly be doubted4 ,bacteriological tests supplemented by chemical analyses would determine the matter definitely1 but there is evidence in the experience of every canner to show that this souring is due to the fact that the pulp is not sterile4 ,canned tomatoes are always sterilized and can be kept in storage for years without losing their sweetness4 ,pulp packed in #e-;gallon cans is not sterilized and quite a after-sterilization percentage of it will lose much of its sweetness on being stored for six months1 and after being stored a year still more is lost4 ,it takes hundreds of pounds of expensive sugar to make up for this loss of sweetness when the pulp is made into soup4 ,sampling ,of course1 a cook is not infallible in his judgment as to just what is the right sweetness and he needs the co-operation of others at the factory4 ,the factory manager should make it a point to sample the soup several times a day1 and also to have others sample it4 ,it is better to have it just a little less sweet than it should be than to have it too sweet4 ,the consumer can always add a little sugar but cannot take any out4 ,the third point mentioned above--that of uniform consistency and smoothness1 will be discussed fully under the cooking and shaking processes4 ,proper ,acidity ,i stated as the fourth point that the soup should not curdle fresh milk1 even though no soda is added by the housewife4 ,one of the favorite ways of preparing canned tomato soup in the home is to mix it with an equal quantity of hot milk4 ,the experienced housewife knows enough to add a pinch of soda to the milk before adding the soup1 and she may also know that she will get a smoother mixture if she slowly pours the soup into the milk1 stirring constantly1 than if she pours the milk into the soup4 ,the inexperienced housewife does not know these things1 and often she opens the can and mixes it with milk without reading the admonition on the label as to how the cream of tomato soup should be prepared4 ,sometimes she forgets to add the soda1 or does not thoroughly dissolve it1 or does not add enough of it1 and then there is disappointment4 ,in order to guard against such disappointments the soup canner should so prepare his product that curdling of the milk cannot occur under any method of mixing4 ,the way to do this is to add enough soda to the soup to reduce the acidity to a point where it will not curdle fresh milk1 whether the soup is poured into the milk or the milk into the soup4 ,the canner can then print a notice on the label of the can to the effect that it is not necessary to add soda to this soup when preparing it as 8cream of tomato10 as the soda is already in it4 ,the acidity of the tomato is the active principle which causes the milk to curdle4 ,if this acidity runs #j4fj it will curdle the milk badly4 ,if it is reduced to #j4ej it will still curdle the milk1 but if it is reduced to #j4dj it will not curdle the milk1 if the milk is fresh4 ,the aim of the soup maker should therefore be to keep the acidity of the soup between #j4cj and #j4dj1 not allowing it to go above or below these limits4 ,if it is reduced below #j4cj the flavor of the tomato begins to be effected--in fact1 if possible1 it is best to keep the acidity between #j4ce and #j4dj to avoid any possibility of loss of tomato flavor4 ,now1 the packer will ask--8,how am ,i going to do this acidity testing8 ,i'm not a chemist1 and have no chemist at my factory1 or any laboratory40 ,the acidity test on pulp and soup is a very simple one4 ,the equipment required scarcely amounts to anything1 as the sample can be taken by volume4 ,any chemist will be glad to show you how to make this test and to secure for you the few accessories needed4 ,why is there less danger of curdling if the soup is poured into the milk than if the milk is poured into the soup8 ,the soup contains all the acid1 and the milk contains none4 ,if the soup is poured into the milk slowly1 with stirring1 the acid is slowly added to the milk1 and is diluted1 there being at the beginning of the mixing a very small volume of acid and a large amount of milk4 ,if1 however1 the milk is added to the soup1 a small volume of milk is at first being thrown into a large volume of acid1 and naturally the danger of curdling is considerably increased4 ,but if the acidity of the soup is not above #j4dj and the milk is fresh1 there will not be an appreciable amount of curdling no matter which way the two are mixed4 ,a statement as to the proper way of mixing with milk should be made on the label4 ,price and ,quality ,that the soup1 to be a success1 must be popular in price and packed in convenient sizes is self evident1 and there is no need of dwelling on this point4 ,practically all of the tomato soup on the market is packed either in the #aj oz4 or #af oz4 size1 and almost all of it is cheap in comparison with other foods1 but it is a mistake to cut the quality one iota in order to shade the price4 ,the mark for quality should be set at the highest point possible and the price to correspond4 ,the canner may book a lot of new business with a low price and mediocre quality but he is not likely to hold it4 ,almost anyone would rather pay a cent a can more and get better quality4 ,microscopical ,counts ,the first operations in soup making are the same as in pulp4 ,the same care must be taken in sorting and washing the tomatoes1 and the government authorities put soup on the same basis as other tomato products when it comes to microscopical analysis4 ,the fact that soup contains flour and butter makes the counting of yeasts1 spores1 and bacteria under the microscope a difficult operation4 ,the molds1 however1 show up almost as well in soup as they do in pulp4 ,beginning the ,cook and ,adding ,soda ,the tomatoes must be cycloned before they are converted into soup4 ,crushed tomatoes will not do4 ,the cycloned juice for each batch is measured in the same manner as for catsup1 and any of the types of cooking kettles that are used for catsup are satisfactory for soup4 ,for a #ajj gallon batch of finished soup1 using the amount of flour ,i am going to recommend1 about #bh or #bi bushels of tomatoes will be required4 ,as soon as all of the tomato juice for the batch is boiling in the cooking kettle the soda is added4 ,the amount of bicarbonate of soda to use depends upon whether the soup is being made from fresh tomatoes or pulp1 and if made from pulp the soda should be varied according to the pulp's acidity4 ,it is nearly always necessary to use more soda in pulp than in fresh tomatoes1 and if the pulp is old goods which has lost much of its sweetness1 and in which the acid has been increased by the slow but telling action of living bacteria1 still more soda must be used4 ,for fresh tomatoes #ah to #bj oz4 of soda is enough for a batch of #ajj gallons when finished1 but for pulp1 as high as #cj oz4 may be required4 ,if it takes more than this to reduce the acidity of the pulp to the proper point1 that pulp had better be used for some other purpose than soup4 ,there is a limit as to the amount of soda that can be added without loss of tomato flavor4 ,the soda is added a little at a time while the pulp or tomato juice is boiling4 ,the cook must allow considerable room for effervescing1 so that the formation of the carbonic acid gas will not cause much of the contents to be lost by flowing over the top of the kettle4 ,cutting the foaming tomato juice with a sharp spray from the hose will help to keep the effervescing mass down4 ,butter1 ,spices and ,onions ,after the effervescence from the addition of the soda has stopped1 the butter1 spice1 and onion are added4 ,of course1 the more butter that is added the richer the soup will be1 but the idea should be to give the soup the butter flavor without adding so much that the cost will mount up beyond a reasonable limit4 ,i would suggest #f or #g lbs4 of butter to #ajj gallons of finished soup4 ,the butter will so thoroughly distribute itself during the boiling that every drop of the soup will contain practically the same amount4 ,it is not necessary to use a fancy print of butter4 ,if the butter is a little mottled1 or the salt isn't quite as evenly incorporated in it as it should be it makes no difference1 as the butter fat and salt all become evenly distributed in the soup after boiling for a minute or two4 ,the butter1 however1 should be sweet and clean4 ,rancid butter should not be used4 ,soup should not be heavily spiced1 as many people do not like highly seasoned soups1 and if it isn't hot enough for some consumers they can add as much pepper as they want to4 ,so far as ,i know the spices most commonly used are white pepper1 paprika1 cassia1 mace1 cloves1 bay leaves1 and celery salt4 ,black pepper should not be used at it makes black specks in the soup which are apt to be mistaken for dirt4 ,about #g oz4 of white pepper to #ajj gallons of finished soup will give it sufficient spiciness4 ,if paprika is used this can be cut down somewhat4 ,cassia1 mace or cloves are used in small amount1 #a oz4 of either being ample4 ,pepper1 cloves1 and cassia are added at the beginning of the cooking and mace is added just a few minutes before the flour4 ,it is said that celery salt gives tomato soup a very nice flavor but ,i have never tried it4 ,some people like bay leaves1 but ,i have tasted canned tomato soup with a very decided bay leaf taste which ,i thought was about as poor as any soup ,i have ever tasted4 ,the onions are chopped the same as for catsup1 and #d lbs4 is about the right amount for #ajj gallons of soup4 ,sugar and ,salt ,the sugar can be added at any time after the spices1 butter1 and onions1 but about #e lbs4 should be held back from the average amount being used1 figuring that we are cooking a #ajj gallon batch1 and after the sugar and salt is in1 the contents of the kettle should be tasted before the balance of the sugar is added4 ,it may be that the last #e lbs4 are not needed1 or it may be that all of it is needed and also an additional #e lbs4 ,for fresh tomatoes about #be or #cj lbs4 of sugar may be sufficient for a #ajj gallon batch1 and for pulp it may be necessary to use as much as #ej lbs4 or even #fj lbs4 in some cases4 ,after the condensation has continued until the boiling mass is of the consistency of thin pulp the salt is added4 ,the same grade of salt is used as for catsup1 and about #ad lbs4 is the right amount4 ,the sugar and salt should be put in small containers or pails and scattered slowly over the surface of the boiling pulp4 ,testing ,thickness ,before ,adding ,flour ,now the contents of the kettle contain all of the ingredients except the flour and the water which is mixed with the flour when it is added4 ,before this flour mixture is added the contents of the kettle must be condensed to a definite thickness4 ,if this thickness is not measured with a fair degree of accuracy the finished soup will either be so thick that it will be lumpy in the can1 even after shaking1 or it will be so thin that the housewife is apt to feel that she is getting cheated when she pours the soup out of the can4 ,the object to attain should be to have the soup as thick as the consumer could reasonably expect1 but at the same time to have it of such consistency that it will pour out of the can easily and smoothly4 ,nobody wants soup that will come out of the can like a brick1 but at the same time they expect condensed soup to be reasonably thick4 ,i prefer to gauge the point at which it is time for the flour to be added with a hydrometer4 ,the use of the hydrometer here is subject to the same precautions as were described under the testing of pulp1 and it is used in the same way4 ,whatever reading pulp of specific gravity #a4jd gives on the hydrometer you use1 that is the reading you should take for the point at which to add the flour mixture on soup4 ,if you follow this rule you will come out all right4 ,we will say that pulp of the degree of fineness you have reads twenty degrees on your hydrometer when it is at a specific gravity of #a4jd4 ,then twenty degrees on this hydrometer is the point at which the flour mixture should be added on soup4 ,it might occur to you that it would be a good idea to use the specific gravity test by weighing to determine the point at which to add the flour4 ,this would work all right if you used the same amount of sugar all the time1 but as varying quantities of sugar will vary the specific gravity without materially varying the thickness of the pulp1 using the specific gravity test by weighing at this point is apt to throw you off4 ,this varying amount of sugar will have a slight effect on the hydrometer reading also1 but not enough to make an appreciable difference4 ,what you really want is to have your partially completed soup at a uniform thickness before adding the flour1 rather than at a uniform specific gravity4 ,thickness and specific gravity do not always correspond4 ,tomato fiber may be very thick and still have a rather low specific gravity1 and it may be thin and have a high specific gravity due to the fact that it contains added sugar in solution4 ,for determining the point which we are trying to gauge1 the hydrometer is much less apt to throw you off the track than is a specific gravity test by weighing1 as increasing thickness will change the hydrometer reading very quickly but will only alter the specific gravity slowly4 ,we will say that we have found out that #bj degrees on the hydrometer is the proper point at which to add the flour mixture--that this degree of thickness1 with the added thickness produced by the flour mixture1 produces a soup1 which when cold and well shaken1 will be thick enough1 but will also pour out of the can easily and smoothly4 ,we test the boiling liquid several times2 it runs #ad degrees1 then after a few minutes #ah degrees1 then #bj1 and it is time to add the flour4 ,adding ,flour ,the flour must be smoothly mixed with water in a flour mixer with sifter attachment4 ,for a #ajj gallon batch of soup ,i would recommend #dj lbs4 of hard flour and #ac gallons of water4 ,the hard flour seems to give the best results4 ,the water is placed in the bottom of the mixer and the mixing attachments 7paddles and sifter7 set in motion either by a separate motor or by a belt from a line of shaft4 ,the flour is then poured through the revolving sifter and is brushed through as a fine powder1 which the paddles slowly work into the water without allowing lumps to form4 ,when the total amount of flour is added to the water1 and the paddles have worked the mixture up smooth1 the flour mixture is added to the boiling contents of the kettle1 either in pails or by means of enamel lined pipe running from the mixer to the cooking kettles4 ,the contents of the kettle should be at a vigorous boil when the flour is added1 and the flour mixture should not be thrown in so fast that it will kill the boil4 ,during this process the boiling mass should be stirred vigorously with a long paddle4 ,after all the flour is in the kettle the boil is continued for ten minutes1 after which time the batch of soup is done and ready to be let down into the finishing machine4 ,filling and ,processing ,from the finisher it is conducted to a receiving tank1 and thence to the filling machine4 ,a large volume of soup should not be kept ahead in the receiving tank as it cools and may get somewhat lumpy4 ,the hotter it is canned1 the better1 and it should be placed in the process tanks immediately after canning4 ,it is usually canned in ,no4 #a1 #af oz41 and ,no4 #aj cans1 and is filled with a rotary filling machine of the type used for heavy liquids4 ,it may be processed either in straight process tanks or in a continuous agitating pasteurizer4 ,if the straight stationary tanks are used the following time is given in boiling water3 ,no4 #a1 #cj minutes2 #af oz41 #dj minutes2 ,no4 #aj1 #a hour4 ,if a continuous agitating pasteurizer is used this time can be cut down about #fj4 ,as soon as the processing is completed the cans should be gradually cooled in cold water and left in the cold water until the outside has cooled sufficiently to allow them to be handled easily4 ,on account of the flour it contains soup holds its heat a long time1 and it should be properly cooled before stacking away4 ,shaking and ,labeling ,before shaking and labeling it is wise to let the soup stand for about ten days1 both to give leaks a chance to show up1 and to give the contents of the can a chance to thoroughly 8set40 ,if the soup is shaken too soon after it is canned there is a possibility of it coagulating again1 but this will be avoided if the soup is allowed to stand long enough before shaking--#aj days being ample4 ,before the soup is shaken it will be in a jelly-like mass1 and if dumped out of the can just as it is it will have this jelly-like appearance and look lumpy4 ,shaking makes it smooth1 and also makes it flow easily from the can4 ,the shaking should be thorough1 and the type of shaking machine that is used for canned corn answers the purpose better than anything4 ,shaking by hand is very tedious and trying on the employee1 and as a rule hand shaking isn't as thorough as it should be4 ,the shaking is done at the same time as the labeling1 and from the shaker the cans pass through the labeling machine without a second handling4 ,the small sizes are usually packed four dozen to the case1 and the ,no4 #aj's six cans to the case4 ---------------------------------------- -------------------------------- 8,,tag0 ,,indicating ,,thermometers ,illustration3 ,handled ,top ,thermometer ,illustration3 ,adjustable ,connection ,thermometer ,,for ,,tomato ,,pulp ,,boiling1 ,,catsup ,,kettles1 ,,scalding ,,tanks1 ,,pasteurizers1 ,,sterilizers1 ,,tanks1 ,,vats1 ,etc4 have been especially designed to meet the exacting requirements of tomato product manufacturers and represent the ultimate perfection of #aej years of thermometer development and progress4 ,permanent accuracy is guaranteed because each tube is 8seasoned0 to prevent future false readings due to shrinkage of the glass4 ,actual temperature conditions are reproduced similar to those which the instrument will encounter in later use due to the 8,,tag0 method of 8pointing0 and making a special scale for each thermometer4 ,bulletin ,t-#cje will provide further details of interest ,c4 ,j4 ,,tagliabue ,,mfg4 ,,co4 #ah-hh ,thirty-third ,street ,brooklyn1 ,n4 ,y4 ,illustration3 ,adjustable ,clamp ,hook ,illustration3 ,regular ,angle ,union ,connection ,illustration3 ,wood ,threaded ,hub ,illustration3 ,straight ,flange ,illustration3 ,pipe ,threaded ,hub ,illustration3 ,straight ,form ,fixed ,connection ,illustration3 ,adjustable ,clamp ,flange ---------------------------------------- -------------------------------- ,illustration 8,,tag0 ,recording ,thermometers ,for ,cookers1 ,scalders1 ,pasteurizers1 ,sterilizers1 ,vats1 ,tanks1 ,etc4 are extremely accurate and reliable because they have been designed along sound and correct principles1 also due to their simplicity of construction4 ,uniformity of results is assured because these instruments faithfully record every temperature operation1 day or night1 thereby promoting efficiency and helpful competition among the workmen in their efforts to produce praise-worthy charts4 ,made in both full-nickeled bronze and japanned iron cases with nickel ring1 in #h1 #aj and #ab-;inch sizes1 with #ab1 #bd-;hour or seven day charts4 ,for further details write for ,bulletin ,t-#cje ,c4 ,j4 ,,tagliabue ,,mfg4 ,,co4 #ah-hh ,thirty-third ,st4 ,brooklyn1 ,n4 ,y4 ,illustration ,illustration ,illustration3 8,the ,reeves0 ,variable ,speed ,transmission is ideal for regulating the speed of your ,tomato ,sorting ,belt4 ,you can get any speed even to a fraction of a revolution at any time by simply turning a small hand wheel4 ,it is so simple that even a child can operate it and get variation as low as two to one or as high as ten to one4 ,it is admirably adapted for regulating not only the ,tomato ,sorting ,belt but ,cappers1 ,fillers1 ,exhausters1 ,pea ,blanchers1 ,viners or any kind of vegetables or fruit packing machines where a variation of speed is desired4 ,write for ,canner's bulletin ,c-#agj and see how other ,canners have profited by the use of 8,,the ,,reeves0 ,variable ,speed ,transmission4 ,,reeves ,,pulley ,,company ,columbus1 ,indiana ,members of ,wholesale ,grocers' ,exchange4 ,chicago ,national ,pickle ,packers' ,association ,national ,kraut ,packers' ,association ,national ,canned ,goods and ,dried ,fruit ,brokers' ,association ,c4 ,j4 ,sutphen ,co4 ,brokers and ,manufacturers' ,agents #adj ,north ,dearborn ,street ,,chicago ,pickles ,sauer ,kraut ,tomato ,products ,vinegar ,canned ,goods ,twenty-five ,years' ,experience ,pickles and ,condiments ,jeffrey ,canning ,machinery ,illustration3 ,the ,jeffrey ,binless ,peeling ,table4 ,absolutely ,sanitary4 ,built in sizes to accommodate #dd to #djj peelers4 ,includes a complete line of ,peeling-,tables4 ,conveyers for handling all kinds of materials4 ,chains--all types4 ,power ,transmission ,machinery4 ,sprockets--,buckets4 ,write for ,catalogues ,the ,jeffrey ,manufacturing ,co4 #idj ,n4 #dth ,street ,columbus1 ,ohio ,illustration ,pfaudler ,cooking ,kettle ,for ,tomato ,pulp1 ,catsup1 ,chili ,sauce1 ,tomato ,soup1 ,etc4 ,this tank is #gb inches inside diameter1 #gb inches deep and has a capacity of #a1ccf gallons4 ,it is made in one piece of sheet steel without any joints or crevices1 and is lined with ,pfaudler ,glass ,enamel4 ,it may be equipped with any standard coil4 ,the outside and bottom should be insulated with asbestos to prevent loss of heat by radiation4 ,quick cooking4 ,no burning4 ,long lived4 ,easily cleaned4 ,always ready for use4 ,prevents discoloration of the product due to metallic contamination4 ,lined with ,pfaudler ,glass ,enamel ,new ,york ,chicago ,san ,francisco ,detroit ,st4 ,louis ,the ,pfaudler ,company ,rochester1 ,new ,york ,illustration ,hot ,tomato ,pulp and ,catsup 7,for holding at predetermined temperature after cooking and while awaiting bottling47 ,the ,jacket is connected with a small expansion tank and is thus kept filled with water4 ,steam is passed into the coil in the jacket heating this water4 ,this method of heating has been found to give a close control of temperature so that super-heating of the contents is avoided4 ,the ,brass ,agitator gives a slow1 thorough mixing without violent disturbance of the contents and thus avoids driving off the more delicate aromatic flavors4 ,lined with ,pfaudler ,glass ,enamel ,can be had in different capacities from #aej gallons upwards4 ,new ,york ,chicago ,san ,francisco ,detroit ,st4 ,louis ,the ,pfaudler ,company ,rochester1 ,n4 ,y4 ,illustration ,cooking ,kettle for ,tomato ,pulp ,illustration3 ,,elyria ,,glass-,,enameled ,,equipment 8,the ,acme of ,canning ,apparatus0 ,,elyria ,,glass ,,enamel--tough1 elastic1 a part of the fiber of the steel itself--is the ideal equipment for the manufacture of tomato products4 ,the sanitary qualities of glass and its acid-resisting properties are combined with the rugged wearing qualities of steel4 ,seams1 rivets1 crevices for the lodgment of waste substances are eliminated1 and the smooth1 hard1 polished interior of the tank presents the finished surface of a glass bowl and can be cleaned easily1 quickly and absolutely4 ,send for our ,special ,bulletin of ,canning ,apparatus--it will prove interesting and instructive ,the ,elyria ,enameled ,products ,co4 ,elyria1 ,ohio1 ,u4 ,s4 ,a4 ,new ,york ,chicago ,pittsburgh ,san ,francisco ,los ,angeles ,kelso ,pulp and ,catsup ,finishing ,machine ,illustration ,a ,machine adapted for making ,tomato ,pulp for ,catsup and for finishing ,catsup and for preparing ,fruit ,products such as ,apples1 ,plums1 ,prunes1 ,strawberries1 etc41 for canning4 ,illustration ,victoria ,paring ,machine ,for ,peeling ,onions1 ,potatoes1 ,beets1 ,sweet ,potatoes1 ,horse ,radish ,roots1 etc41 in large quantities4 ,working ,capacity #a bushel per minute4 ,saves #ge labor and #be material4 ,send for our ,catalogue of ,special ,machinery and supplies for ,cider and ,vinegar ,manufacturers1 ,picklers1 ,canners1 ,preservers1 ,bottlers4 ,,kelso ,,company #eei ,w4 ,quincy ,st4 ,chicago1 ,ill4 ,world ,can ,labeler ,illustration ,an up-to-the-minute machine1 made by manufacturers of broad experience in various kinds of labeling problems4 ,quickly adjustable to different sizes4 ,only one kind of gum needed4 ,no dripping of gum--no wasted labels4 ,speedy and durable--mechanically correct4 ,you should know all about it4 ,send for particulars4 ,economic ,machinery ,co4 ,worcester1 ,mass4 ,makers of the well-known ,world ,labeler for bottles1 jars1 tumblers1 and other packages ,illustration3 ,,sprague ,,works--,,the ,,home ,,of ,,the ,,sign ,,of ,,quality ,builders of ,complete ,equipment for ,canning and ,preserving ,plants ,the only manufacturers who are prepared to supply your requirements in canning factory machinery1 complete1 in every detail1 backed up by thirty years of experience and a money back guarantee of satisfaction4 ,sprague ,canning ,machinery ,co4 ,general ,offices3 ,chicago1 ,ill4 ,factory3 ,hoopeston1 ,ill4 ,eastern ,branch3 ,sheppard ,supply ,equipment ,co4 #cg ,so4 ,charles ,st41 ,baltimore1 ,md4 ,western ,agents3 ,premier ,machinery ,co4 #af ,california ,st41 ,san ,francisco1 ,cal4 ,illustration3 8,set ,it and ,forget ,it0 ,,no ,,compressed ,,air ,,skilled ,,labor ,,or ,,costly ,,spoilage 8,,tag0 ,,self-,,operating ,,temperature ,,controllers ,uniform processing1 an economic necessity in the manufacture of tomato products1 depends upon a uniform temperature constantly maintained within the cookers4 ,fluctuating temperatures1 common to hand regulation of the steam inlet valves1 therefore1 must be eliminated4 ,a simple solution is provided by installing 8,,tag0 ,self-,operating ,temperature ,controllers--a device which requires no compressed air and is so simple to operate that all the workman need do is to 8set0 the controller for the desired temperature and 8forget it40 ,pasteurizing1 sterilizing1 etc41 to an efficient degree can also be easily accomplished with these anti-spoilage and self-paying controllers4 ,for further details ask for ,bulletin ,t-#chf ,c4 ,j4 ,,tagliabue ,,mfg4 ,,co4 #ah-hh ,thirty-third ,st41 ,brooklyn1 ,n4 ,y4 ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,silently corrected typographical errors and variations in spelling4 #b4 ,archaic1 non-standard1 and uncertain spellings retained as printed4 #c4 ,enclosed italics font in underscores4 #d4 ,enclosed bold font in equals4