Some packers of non-processed catsup use a jacketed tank or kettle directly over the filling machine to hold the catsup at a high temperature while it is awaiting bottling, with a very short line of enamel pipe going from it to the filling machine. If this is used, a jacketed pipe is not needed. Guesswork should be eliminated. Do not assume that you are getting the right temperature on your catsup when it is filled, and do not be satisfied with going up to the filler once or twice a day, dropping a thermometer in the liquid, and waiting for the temperature to record itself. Put a recording thermometer in that tank just over the filling tubes, with the dial in a prominent place, so that you can step up to it at any time and know what the exact temperature of that catsup has been every minute of the time for the past ten or twelve hours. If this is done there is no chance of escape on the part of the man who is supposed to watch this temperature, and if he knows his work is being recorded every minute on a chart he is going to be mighty careful. The empty bottles, when placed in the filling machine, should be clean and practically sterile. After they have passed around the rotary bottle washer, and had a thorough washing with hot water, they are placed in the hot air sterilizer neck down, so they can drain. The best kind of sterilizer is an endless chain carrying trays to hold about a dozen bottles each, and enclosed and protected by either wood or metal. The sterilizer should be vertical, so that it will not occupy much floor space, and inside of the wood or metal covering are steam pipes fitted with a temperature controller or thermostat so that a temperature of about 250 degrees F. can be maintained. The speed of the endless chain is so regulated that it takes about 30 minutes from the time the bottles enter the sterilizer until they come out. Needless to say, the filling machine should be kept scrupulously clean, and before being used in the morning, or for the afternoon run, should be thoroughly steamed out so that it will be hot and practically sterile to receive the first batch of catsup. As to the bottle closures, if they are kept in covered barrels in a clean place and not allowed to be contaminated by dust, etc., it is not considered necessary to sterilize them, although they could no doubt be given a hot air sterilization very easily if it was thought necessary. I have seen thousands of cases packed without sterilizing the closures, and the catsup never gave any trouble. After applying the closure the bottles are rinsed off in a warm water bath, and are then ready to be labeled and cased. Which Method Is the Better?