tomatoes for canning, as the treatment is too rough. If the tomatoes are soft or badly cracked, it causes considerable loss, but not of material that should be used in ketchup. The strong sprays will also cut off adherent mold and soft rot. A thoroughly good washer will do about nine-tenths of the work for the inspectors. During the past season some modifications have been made of this washer in the east. The machine has been enlarged, but better results would be obtained by using a greater number of small ones. Again, some washing machines have been ineffective, not on account of any defect, but because of over-speeding. The vigor with which the washing is done is always apparent in the finished product. The poor washing usually given to tomatoes for canning, accounts in a measure for the relatively large numbers of organisms found in ketchup made from trimmings. PULPING. After washing, the tomatoes may be reduced to a pulp in one of three ways: by running the raw tomatoes directly through a grinder and into the cyclone; by passing the tomatoes through a scalder and into the cyclone; and by turning the tomatoes into jacketed-kettles or tanks and cooking them until soft before running through the cyclone. There is a difference in the product obtained by these methods. The first one gives a somewhat larger yield, as the hard parts are cut and torn so that more will be squeezed through the sieve. The color is generally stronger and inclined to the purple side rather than the yellow. The color, however, does not hold so well when exposed to light. The pulp inclines to froth and there is a marked separation of red pigment on the top. A raw pulp will begin to separate into a clear layer below and solids at the top in about fifteen to twenty minutes after standing in a tank. This is due to the air incorporated in the solids and possibly to difference in specific gravity, and not to fermentation, as frequently alleged. Changes will take place more rapidly in such pulp than in that made from scalded fruit.