Therefore, the subject of gain or loss caused by the addition of extra sugar resolves itself into the question of the additional volume produced. If I add a hundred pounds more of sugar per batch, how much will my volume be increased? That is the question. It is one which I cannot answer definitely, and I have never seen any figures on it, but I can say this much—that every pound of sugar added to catsup in excess of the minimum amount required is a very great loss to the packer. A 5–gal. pail of granulated sugar will not add anywhere near five gallons to the catsup. One gallon will come nearer to it. The reason for this is that the sugar dissolves in the tomato juice, and although it increases the specific gravity of that juice, it adds very little to its volume. As to the extra vinegar which must be added to counteract the sweetness of this extra sugar, this is an absolute loss as far as volume is concerned. The catsup must be reduced to a definite thickness, no matter how much vinegar is used, and if more vinegar is used, more water must be boiled out to allow for the thinning down caused by this additional vinegar. Salt An air dried salt of a fair degree of purity (about 98 per cent on a moisture-free basis) is perfectly satisfactory for catsup. The purer salts are often desirable in the canning of vegetables where lime and magnesia are apt to have a toughening or hardening effect, but in catsup a very small quantity of lime and magnesia salts have no ill effect. Salt should be added a few minutes before the vinegar is put in. It is desirable to add the salt toward the end of the cooking, as it acts to some extent on the copper of the coil or kettle. Great care should be used in so adding the salt that it will all dissolve. I have often seen a large mass of undissolved salt in the bottom of a cooking tank after a batch of catsup was let down, even when the salt had been thrown in a half hour before the cooking was completed. The reason for this was that the salt was thrown in without scattering it, and it fell quickly to the bottom of the tank in one mass. Owing to the fact that the circulation below the coil was poor, and that salt does not dissolve readily in boiling water or boiling tomato juice, a large proportion of it remained undissolved. Salt is less soluble in hot water than in cold water. It should be placed in small containers, such as small pails or boxes, so that it will be light in weight and can easily be scattered over the surface of the boiling pulp. If this is done, and done slowly, there is no need of agitating devices to dissolve the salt. Agitators are also unnecessary to dissolve the sugar if it is added in this way, although sugar dissolves more readily than salt. Thirty pounds of salt is about the right amount for a 100–gallon batch. Vinegar