The foregoing description applies to the making of unfermented, non-preservative ketchup, made from sound stock and delivered into the bottle. Very little ketchup, comparatively speaking, is sold to the consumer in any package other than the bottle. It can be delivered into the bottle when first made, at less expense for labor, with less fuel, and with distinctly less waste than at any subsequent time. It will have a better color and consistency than if stored in bulk and bottled later. It is, therefore, advisable to bottle as much as possible at the time it is made. Ketchup may be packed in bulk in jugs, tin cans, and in barrels, but not satisfactorily; the jug is a poor package; the enamel may be dissolved off the tin can and pinholes form; and the barrel always gives a poor color and off flavor. The best container for bulk ketchup is the gallon glass bottle. PULP STOCK. During the height of the season, it may not be possible to convert all the tomatoes directly into ketchup, in which event the surplus may be made into pulp. The first part of the operation is identical with that already described. The concentration is carried just far enough so that subsequently by slow heating for spicing it will give the proper consistency when made into ketchup. A standard has not been fixed, but tentatively it has been proposed that it be at about a specific gravity of 1.035. The concentration may be carried further and water added at the time of the final cooking, but when this is done, the resultant product does not have the same smooth consistency that is obtained by using the thinner pulp. Heavy pulp is made for the purpose of economizing in cans, but experience has shown that economy does not always follow. The higher the concentration, the higher the acid content, and this may attack the enamel and metal with resulting bitter flavor and frequent pinholes. Some manufacturers who prepare their own pulp carry the concentration between 1.030 and 1.033. The method of obtaining this density is to use flasks graduated to hold 500 or 1000 grams of water at 200 degrees F., fill them with the hot pulp and weigh at once. For each flask there should be a proper counterpoise, and the balance be sensitive and weigh in grams. If the 1000-gram flask be used, the specific gravity will be the same as the weight of the pulp. With a valve funnel the flask may be filled level full and the weight taken in less than thirty seconds. For cold pulp, a similar flask is used, but graduated at 60 degrees F. and after filling, the flask is set in a sling and whirled a few times to free it from bubbles, filled again to the level, and then weighed. For pulp of a specific gravity of less than 1.037, this gives fairly concordant results, but the errors increase rapidly the higher the concentration. The same methods may be employed on ketchup. Recently, W. D. Bigelow has improved the apparatus by using