a copper flask and adding a handle by which the flask may be submerged in the kettle to take the sample and thus prevents the entrance of air. The use of flasks of any size is described in Bulletin No. 3, National Canners’ Association. The use of the specific gravity method only partly solves the question of standardization. Two pulps each of 1.035 may vary considerably in what the chef terms body and there is no method of accurately measuring this factor or expressing it. Pulp made by draining will be lighter in weight with the same body, and that from skins and cores will be rough or have the appearance of separating into small flakes or lumps. The specific gravity bears a close relation to the soluble solids, and as these do not have a constant ratio to the fiber in whole fruit, and as the ratio is further disturbed by drainage and in the use of trimmings, it is obvious that the method will not give an exact standard. Pulp should be filled into gallon or five gallon cans as hot as possible and sealed at once. The practice followed by some manufacturers is to steam the cans first, then depend upon the heat in the pulp to sterilize. The cans are allowed to stand hot for forty minutes, then cooled. The other practice is to give the hot cans a process of about twenty minutes for gallons, forty minutes for five gallons, and then to cool. Cooling is essential to retain color and flavor, as prolonged heat causes “stack burning,” producing a brownish color and a bitter taste. The highest grade pulp can not be held in barrels for the reason that the heat is retained too long. Stack burning will take place in glass if the packages are not allowed to cool well in the air before being stored, though the changes are not so marked as in the tin. PULP FROM TRIMMINGS.