The other causes of poor colored catsup are scorching at some stage in the manufacturing process and too much cooking. By too much cooking is not only meant too long a cook at one time, but also too much cooking in the aggregate. For example, a packer receives tomatoes of good color and he cooks them into pulp, which requires a cook of thirty minutes. He packs the pulp in No. 10 cans and sterilizes it about forty minutes, and he has a good colored pulp, as it has only received two short cookings. He stores this pulp for several months, and then makes it into catsup. It is reheated, which is hard on the color, as heat applied to cold pulp for five minutes to bring it to a boil seems to hurt the color as much as a half hour added on to the cook after the pulp is hot. After reheating, it is cooked into catsup, which requires about thirty minutes, and after being bottled it is sterilized at a high temperature for about an hour, which makes the fourth cooking those tomatoes get. This is what is meant by too much cooking in the aggregate. Too long a cook at one time will, of course, also darken the product. Scorching is more frequent with catsup made from pulp than with that made from fresh tomatoes. Much of the catsup made from pulp, although not actually scorched, has a very faint scorched flavor to it. It is hard indeed to make catsup from pulp which tastes like the goods which is bottled from freshly run tomatoes. It falls behind in both color and flavor. One finds that color and flavor are very closely associated in catsup. A bright red catsup is practically always a fine flavored product, while a dull colored catsup with a brownish cast to it very frequently has a more or less unpleasant taste with the suggestion of being somewhat scorched. Advantage of Direct Conversion of Tomatoes Into Catsup Many catsup makers are doing away with winter packing almost altogether. They bottle at least 90% of their catsup direct from fresh tomatoes. Half of the remaining 10% is made from 50% fresh tomatoes and 50% pulp, the pulp being added about ten minutes before the cooking is completed. This fresh tomato and pulp mixture makes a much better flavored product than one can expect to get from straight pulp. Pulp can always be used in combination with fresh tomatoes at the beginning and at the close of the season when the tomato receipts are light. Catsup made direct from tomatoes is not only of superior quality, but it can be manufactured at least 20c a dozen cheaper for the pint size than catsup made from canned pulp. In many cases the difference will run more than that. Packers who put up a general line of tomato products will do well to reserve their fresh tomatoes for catsup, and to use their pulp for bean sauce, spaghetti sauce, tomato soup, etc., all of which can be made better from pulp than one can make catsup from pulp. Thickness