If it be necessary to hold the tomatoes for some time at the factory before manufacture, the crates should be stacked in tiers with a foot or more of space between each tier for the circulation of air. Stacking the tomatoes in solid blocks affords the ideal condition for the increase of molds. There can be no doubt that large quantities of fruit have been lost each year from neglect of this simple precaution. Recently a method of holding in water has been originated by Mr. E. W. Grosvenor, at Paoli, Indiana, and consists in using large tanks capable of receiving 500 or more bushels in which tomatoes are submerged in cold water as soon as received, and then held until they can be used. The device is based upon the theory that the tomato skin is practically impervious to water, also that the molds require air for their development and by submergence in water their activity would be lessened. These tanks are made with false bottoms to receive the sand and dirt, are provided with jets to supply fresh water and to cause the tomatoes to automatically feed upon the conveyor. The first impression is that the tomatoes are soaking in rather dirty water, but tests show that they absorb very little, if any, water, and examination at every stage shows them to be washed cleaner than by the usual method. The work has not been carried far enough to be conclusive, nor to indicate its limitations. Experiments made to duplicate the factory conditions, comparing air and water storage for short periods, were decidedly favorable to the latter. Much less change occurred in water storage for twenty-four to forty-eight hours than in the air, and there was the further advantage that the tomatoes were washed freer from dirt, sand, and mold, and that rot was cut out better under the water sprays. Some lots of tomatoes were held as long as eighty hours, but this is not to be recommended. When rotting does occur under water, it is of a different character from that in the open and is far more offensive. If tomatoes be accepted at the factory in a mixed condition, that is, greenish, ripe, and over-ripe, they should be passed first over a sorting belt and preferably one which will turn all sides of the fruit to the inspectors. The green fruit should be held out in separate crates to ripen, and the unfit fruit be discarded. If green fruit be not accepted, the inspection can be done better after washing. In any event the fruit must pass slowly on the table and in single layers. No inspection can be made adequate if the tomatoes pile on the belt two or three layers deep, or pass at such a rate that the eyes tire and all look alike. This is a place where more belts moving slowly, and fewer persons working on each belt, will give the better results. Hand sorting is essential and far more important than in tomato canning. In the latter the defective parts are cut away, but no machine has yet been devised to make the separation complete in making pulp or ketchup.