Between these two extremes are all grades, those for which whole tomatoes, unsorted, are used, those for which trimming stock is worked up promptly during the canning season, and those made from stock of unknown history. Some manufacturers work under good and some under poor sanitary conditions. There can be no doubt that with proper selection and precaution much of the by-product of the canning factory and large quantities of tomatoes which are unsuitable for canning might be used to advantage in the manufacture of ketchup; but it requires a nicety of practice not generally found at this time. The practice sometimes followed of making some ketchup from whole stock and a large quantity from refuse and using the former for advertising purposes, only serves to emphasize the fact that the goods belong to two distinct classes. One of the uses for a very considerable amount of pulp from refuse stock is the making of sauce for baked beans and other canned goods where the true character can not be observed by the consumer. [Illustration: Fig. 5.--Another factory interior, showing large pulp tanks in the rear, cooking tanks on the right, and process tanks in front containing thousands of bottles of ketchup.] During the season tomatoes come in at times in larger quantities than can be made into ketchup promptly. The surplus must be worked up into pulp for storage and may be stored in barrels or in tin cans. The pulp stored in barrels will not have as good a color as that put into cans, and the ketchup made from either will not be as bright as that made from whole, fresh stock. The pulp put up in barrels is more liable to spoilage than that put up in cans. The difference in the cost of storage by the two methods is not very great, and some large concerns are using the can exclusively instead of the barrel. LABELS. The labels on the ketchup bottles have been improved somewhat in the last year as regards exactness in describing the contents. Formerly, according to the labels, much of the ketchup was made from whole ripe tomatoes. The question was, What became of the enormous amount of ketchup which it was known had been made from “trimmings?” On this year’s ketchup the labels make fewer claims, generally merely stating that it is “tomato ketchup,” which is true whether made from whole tomatoes or refuse. The brand is in most cases the guaranty for good quality. It is not safe to judge the quality by the price, for, though usually good quality can not be expected unless the higher price is paid, some of the high-priced ketchup when placed under the microscope has proven to be a very inferior product.