Before shaking and labeling it is wise to let the soup stand for about ten days, both to give leaks a chance to show up, and to give the contents of the can a chance to thoroughly “set.” If the soup is shaken too soon after it is canned there is a possibility of it coagulating again, but this will be avoided if the soup is allowed to stand long enough before shaking—10 days being ample. Before the soup is shaken it will be in a jelly-like mass, and if dumped out of the can just as it is it will have this jelly-like appearance and look lumpy. Shaking makes it smooth, and also makes it flow easily from the can. The shaking should be thorough, and the type of shaking machine that is used for canned corn answers the purpose better than anything. Shaking by hand is very tedious and trying on the employee, and as a rule hand shaking isn’t as thorough as it should be. The shaking is done at the same time as the labeling, and from the shaker the cans pass through the labeling machine without a second handling. The small sizes are usually packed four dozen to the case, and the No. 10’s six cans to the case. ------------------------------------------------------------------------ “TAG” INDICATING THERMOMETERS [Illustration: Handled Top Thermometer] [Illustration: Adjustable Connection Thermometer] FOR TOMATO PULP BOILING, CATSUP KETTLES, SCALDING TANKS, PASTEURIZERS, STERILIZERS, TANKS, VATS, Etc. =have been especially designed= to meet the exacting requirements of tomato product manufacturers and represent the ultimate perfection of 150 years of thermometer development and progress. =Permanent accuracy is guaranteed= because each tube is “seasoned” to prevent future false readings due to shrinkage of the glass. =Actual temperature conditions= are reproduced similar to those which the instrument will encounter in later use due to the “TAG” method of “pointing” and making a special scale for each thermometer. _Bulletin T–305 will provide further details of interest_ C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third Street Brooklyn, N. Y. [Illustration: Adjustable Clamp Hook] [Illustration: Regular Angle Union Connection] [Illustration: Wood Threaded Hub] [Illustration: Straight Flange] [Illustration: Pipe Threaded Hub] [Illustration: Straight Form Fixed Connection] [Illustration: Adjustable Clamp Flange] ------------------------------------------------------------------------ [Illustration] “TAG” Recording Thermometers For Cookers, Scalders, Pasteurizers, Sterilizers, Vats, Tanks, Etc. =are extremely accurate and reliable= because they have been designed along sound and correct principles, also due to their simplicity of construction.