Those who use the hot pulping method like it for a number of reasons. In the first place, the tomatoes are brought to a boil while they are still whole, and this eliminates any chance of fermentation due to the crushing of the tomatoes before they are cooked. By bringing the tomatoes to a boil quickly, that is, as soon as the washing and sorting is completed, any incipient fermentation is arrested immediately. As the tomato juice is near the boiling point when it is cycloned and delivered to the cooking kettles, no multiplication of yeasts, bacteria, etc. can take place between the sorting and the final condensing, unless the juice is allowed to cool considerably at some point between the “breaking tank” and the cooking kettle. Another advantage claimed for the hot process is that the pulp of the tomato is more completely separated from the seed and skin than when the tomatoes are pulped cold, and therefore the tomatoes will give a slightly larger yield of pulp. It is also claimed that a better color can be obtained by the hot pulping process, as the color cells of the tomato lie in greatest abundance directly next to the skin, and by making a clean cut separation of the skin from these color cells by boiling in a “breaking tank,” none of this color will be lost in the pumice during the cycloning. Although this argument does appear reasonable, I have failed to see that tomatoes which are pulped by the hot process give any better color than those which are pulped cold. The hot process is also liked where the tomatoes are to be manufactured directly into catsup or tomato soup, as the “breaking tank” can be filled up to a certain mark with the boiling tomatoes and that gives the measure of tomatoes for the catsup or soup batch, and no other measuring devices for this purpose need be employed. Objections to Hot Process The chief objection to the hot process is that it requires a lot of additional tanks for breaking the tomatoes, which are entirely dispensed with when cold pulping is used. The tanks are not only an additional expense to the equipment, but require one or two operators to tend to them, and they take up a lot of room, and consume a lot of steam. No seed can be saved from tomatoes which are pulped hot, as the cooking either kills the germ or renders it impotent. Quite a few canners save the seed from cold pulped tomatoes, and the revenue from it proves to be a profitable item. As to whether the slightly increased yield to be obtained by the hot pulping method, and the decreased danger of multiplication of yeasts and bacteria, more than compensate for the advantages to be obtained by the cold process is a question which the individual packer must decide for himself. Crushing