The glass-lined tank is perfectly sanitary, and is very easily cleaned. It is really the most sanitary thing we have to cook in. The surface is smooth and entirely free from any irregularities such as there are bound to be between the staves of the cypress tank. It is always ready for use, and does not have to be swelled and then scrubbed for a half day after standing idle for a while before it is fit to use again. There are no places for molds to creep in and multiply. Furthermore, being of metal and all in one piece, a battery of glass-lined tanks will not shake like cypress tanks will when you are running heavy and have several tanks going full blast at the same time. This may seem rather unimportant, but it is quite a relief to the cook and his helpers, as they can go about their work without having their nerves rattled. Just how long a glass-lined tank will last under average conditions in a pulp or catsup plant is not known, as they have not been in use a great many years for this purpose; however, one would guess that they would be serviceable almost indefinitely. Cypress Tank Cypress tanks should be constructed of 2–inch material and made with a sloping or concave bottom, preferably the latter. They will not impart any foreign taste to the product, as is sometimes thought, even after becoming charred by long usage, and if kept clean they will remain sweet as long as they are kept in continuous use. A musty taste is sometimes imparted to pulp or catsup cooked in a cypress tank if it has been standing idle for a long time and is not thoroughly cleaned and boiled out with soda before it is used again. Cypress tanks have the advantage of being cheap, and also of having large cooking capacity. Cleaning Kettles Cooking tanks and kettles should be cleaned thoroughly after every batch. If the steam trap is working properly the burning on the coils and sides of the kettle will be so slight that almost all of it can be washed off with the hose if the water pressure is strong and the hose is bushed down to one-eighth inch. The best things to use to take off the material which burns on hard and black is a pot chain for coils, and for the jacketed kettles a wire brush or very stiff fiber brush does very well. If any of the baked on pulp is not removed before the next batch is cooked it will interfere with the cooking by lengthening the time required to finish the batch, and by causing the coils to burn still harder next time. The cook should be instructed to get down in the tanks frequently, and feel underneath his coils to see that they are properly cleaned. The manager should also make it a point to do this several times a day. His quality will depend in no small degree on the way his coils are cleaned. Coil Leaks