The government does not object to the manufacture of tomato products from trimmings, but they demand that the product comply with the regulations as to micro-organisms, and that it be sold for exactly what it is, and if put up for sale to the consuming public, that it be labeled—“made from pieces of tomatoes,” or, “made from tomato trimmings,” or, if small tomatoes are worked up with the trimmings, “made from small tomatoes and tomato trimmings,” or, “made from small tomatoes and pieces of tomatoes.” Method of Handling Tomatoes When Trimmings Are Pulped If the trimmings are to be pulped the tomatoes must be very carefully sorted, and thoroughly washed, preferably in a rotary washer. As it is practically impossible to sort or wash the trimmings, the tomatoes must be in almost perfect condition when they enter the scalder. Washing the trimmings carries away too much of the tomato substance which clings to them, and sorting is not practicable, as the soft rot and mold becomes incorporated in the entire mass and it is impossible to separate it. The peelers can not be depended upon to sort out any substantial amount of rot when they do the peeling. Therefore the only thing that can be done toward keeping down the micro-organisms is _painstaking sorting of the whole tomatoes and thorough washing_ to keep out the mold, having the conveying equipment and tanks clean, and bringing the trimmings to a boil quickly to prevent multiplication of yeasts and bacteria. It is wise to steam out the peeling buckets and bucket conveyors at noon, as well as at quitting time, as the juice which lies in them is constantly undergoing fermentation. When the trimmings are pulped, either alone or with the small tomatoes, the tomatoes are all washed and sorted before they are graded. The trimmings should be cooked before they are run through the pulp finisher, so as to get all of the clinging tomato substance cooked away from the skin. The density to which to cook the trimmings can be judged fairly well by the eye, or the specific gravity test by weighing can be used. The pulp is canned the same as whole pulp. CHAPTER XII THE MANUFACTURE OF TOMATO SOUP Convenience and Economy of Canned Soup