There is not a great deal of difference between the second and third methods, the object in both cases being the same. If a long scalder be used, the skins will be loosened and the tissue softened so that it will be easily separated from the green parts, hard cores, or black rot. There will be no acquisition of color from the stems to discolor the ketchup. The loss is a little heavier in scalder heating than where the fruit is cooked in the tanks, but there is the compensation that there is less carrying of hard or objectionable material. A scalder to be effective should be much longer than that used in canning, or a greater volume of steam should be used. The tomatoes should be heated to about 180 deg. F. There is little choice in the two methods, but the preference is with the scalder, both being preferred to the raw ground fruit. A pulp made in this way separates slowly and there will be no material increase in organisms for a rather long time (three or four hours). There is less separation of pigment on cooking and there is a clean look to the tissue under the microscope. In making pulp it is important that the paddles in the cyclone be held back from the screen and the juice driven through by centrifugal force rather than by hard grinding. When kept well back, the green butts, cores, and tissues which have been hardened by brown mold are carried over the end so that there will be fewer black specks in the finished pulp and it will have a better appearance under the microscope. The pulp should be conveyed immediately from the cyclone to the cooking kettle, and the next operation begun at once. A storage tank is unnecessary when there is large cooking capacity, and in most cases it is a source of trouble rather than a help. A sample should be taken as soon as the batch is drawn, and the specific gravity determined so that the proper quantity may be used to give a finished product of uniform consistency. Assuming that 500 gallons of pulp will give a normal finished batch, if the tomatoes are watery, it may require 550 gallons or more to give the same result when concentrated. This is easily calculated from the specific gravity so that reasonably uniform results may be obtained. Samples should also be tested for acidity once or twice each day so that the addition of vinegar can be governed accordingly. The concentration of pulp will vary from 40 to 60 per cent depending upon its condition and the weight of body desired. COOKING.