In all biological work involving the counting of organisms, either by the plate or direct method, in the case of yeast, the operator works as rapidly as possible to prevent the organisms from settling, so as to have them evenly distributed in order that he may obtain an average sample. A pipette is used for removal of a drop of the liquid and the drop placed in the chamber as quickly as possible to prevent settling. No directions are given as to how the drop of the diluted pulp or ketchup is to be removed to the chamber, so that a stirring rod or other apparatus is frequently used, as the solid particles interfere with the use of a fine pipette. If the rod be inserted to the bottom, or nearly to the bottom of the mixture and withdrawn slowly and another withdrawn somewhat rapidly, a difference of fifty per cent or even more may result in the count. It is not possible for different operators to use pipettes, glass rods, pen knives, toothpicks, and matches for drawing the samples, and get comparable results. It has been found that in (all of these have been seen in use) the counting of the organisms in pulp and ketchup, some persons use distilled water, others tap water, some clean their measuring flasks and pipettes, while others rinse them, so that naturally reports are made of such varying numbers that manufacturers do not look upon the method with confidence. It is only by using uniform methods and the same care necessary for other biological work that even an approximation can be made. STRUCTURE OF THE TOMATO. To obtain the number of yeasts and spores in the sample, a count is made in one-half of the ruled squares. Two hundred squares represent a volume equivalent to 1-20 c mm, which, multiplied by the dilution, would give the number in 1-60 c mm. It is stated that it is believed that it is possible for manufacturers to keep the count below 25 per 1-60 c mm.