To dwell upon the necessity of thoroughly cleaning all washing and sorting equipment each night, as well as to frequently change the water in water baths, in case a water bath is used, would seem almost unnecessary, yet there are many packers who do not comprehend the trouble that can be caused by inadequate cleaning of the washing, sorting, and conveying equipment. Does the sorting and washing equipment in every pulp plant impart a clean, fresh, sweet smell when the morning’s work is begun? It does not, and the reason is that it was not properly cleaned the night before. Those surfaces which were easy to get at and which are easily seen in a hasty inspection are clean, of course, but how about the dark corners and almost inaccessible places that are hard to clean? Can you run your fingernail over the surface of one of the bucket conveyors, or “flights,” for example, and scrape off a thin, slimy film? If you can, you can be sure it is mold, and that the only way to get it off is with a very stiff brush—even a wire one may be necessary—hot water, and soda ash. If the bucket conveyors or “flights” are covered with a thin film of mold, the tomatoes will carry along a small part of this mold with them every time the conveyor is used, and as fast as the mold is rubbed off the conveyor by the tomatoes more mold will grow on again. The same care should be taken with this equipment as is given to the equipment in a milk bottling or condensing plant. My experience has been that the only safe way to check up the thoroughness of the cleaning job is to go over it with a spot light, with particular attention to the most inaccessible parts, and to do everything possible to make every part of the equipment accessible. Molds, Yeasts and Spores, and Bacteria An understanding of the nature of molds, yeasts and spores, and bacteria is very helpful to any packer. A knowledge of the rapidity of their growth and the conditions under which they multiply most rapidly is also helpful. The average packer has a very vague idea of this subject, yet it is easy of comprehension. In CHAPTER VII a discussion of it will be found, which it is hoped will help to clear up the misty atmosphere surrounding this subject, and in the same chapter the government attitude toward micro-organisms is also discussed. CHAPTER III PRINCIPAL METHODS IN USE FOR PULPING The chief methods in use for preparing the tomatoes for the cooking kettle are: first, cold pulping; second, hot pulping; third, crushing without cycloning. Cold Pulping