It may seem to one who has never tried it that stacking each batch of pulp separately would involve an awful lot of extra labor, and loss of valuable space when stacking. As a matter of fact, it involves no extra labor at all and no extra space. I have had a season’s pack of pulp amounting to 75,000 5–gal. cans at one plant and cooked in batches of 300 gallons each, stacked each batch separate and it was no trouble at all. The inspector who examined the tipping and capping job, or the tipper, if the inspecting was done by him, merely took a fine stiff brush and a marking pot and marked the batch number on the cap of each can. This only takes a half minute for a truck load. The date was not marked on the can, as a record of the batch numbers run on each date during the season was kept at the office. When the pulp was piled away each batch was stacked together, and where one batch left off and another one began a slip of wood was inserted between two of the cans. On days when the tomatoes are running bad, or there is a scarcity of help for the sorting belt, it is wise to preserve a sample from each batch and have an analysis made of it for reference when the pulp is shipped out. On days when a good grade of tomatoes are being run it is hardly necessary to analyze every batch, but a sample of about every third batch can be taken. Stacking each day’s run separate is, of course, better than no separation at all. However, there are not many days when the entire run will have a similar analysis; the best becomes inseparably mixed up with the worst, and when the pulp is worked up the packer is working in the dark. To stack a season’s run away without any system of separating various divisions of it is the worst kind of folly, and is almost sure to lead to trouble. How to Stack When the pulp is stacked away a space of at least an inch should be left between each can to allow the air to circulate and prevent stack burning. If this is not done, a pile of pulp may hold the heat for a week or ten days, and the pulp, particularly that on the inside, will become brown or even black, due to the long exposure to the heat. The quicker the pulp can be cooled, the more the bright red color of the tomato will be retained. The height to which the pulp is stacked depends upon the heaviness of the plate of which the can is made, and also, of course, upon the weight the floor of the warehouse is able to stand. As a rule it is not wise to pack 5–gal. cans of 107–lb. plate over four high, and not over five high for cans of 135–lb. plate. Dry, sheltered storage should be provided for pulp, and it will be found to pay in the end. Exposure to the elements is very hard on the cans, and alternate freezing and thawing of the pulp is a great strain on the seams of the can. A comparison of the leaks and swells on pulp stored in shelter, and that stored in the open, will convince the packer that it pays to construct dry storage space.