After the effervescence from the addition of the soda has stopped, the butter, spice, and onion are added. Of course, the more butter that is added the richer the soup will be, but the idea should be to give the soup the butter flavor without adding so much that the cost will mount up beyond a reasonable limit. I would suggest 6 or 7 lbs. of butter to 100 gallons of finished soup. The butter will so thoroughly distribute itself during the boiling that every drop of the soup will contain practically the same amount. It is not necessary to use a fancy print of butter. If the butter is a little mottled, or the salt isn’t quite as evenly incorporated in it as it should be it makes no difference, as the butter fat and salt all become evenly distributed in the soup after boiling for a minute or two. The butter, however, should be sweet and clean. Rancid butter should not be used. Soup should not be heavily spiced, as many people do not like highly seasoned soups, and if it isn’t hot enough for some consumers they can add as much pepper as they want to. So far as I know the spices most commonly used are white pepper, paprika, cassia, mace, cloves, bay leaves, and celery salt. Black pepper should not be used at it makes black specks in the soup which are apt to be mistaken for dirt. About 7 oz. of white pepper to 100 gallons of finished soup will give it sufficient spiciness. If paprika is used this can be cut down somewhat. Cassia, mace or cloves are used in small amount, 1 oz. of either being ample. Pepper, cloves, and cassia are added at the beginning of the cooking and mace is added just a few minutes before the flour. It is said that celery salt gives tomato soup a very nice flavor but I have never tried it. Some people like bay leaves, but I have tasted canned tomato soup with a very decided bay leaf taste which I thought was about as poor as any soup I have ever tasted. The onions are chopped the same as for catsup, and 4 lbs. is about the right amount for 100 gallons of soup. Sugar and Salt The sugar can be added at any time after the spices, butter, and onions, but about 5 lbs. should be held back from the average amount being used, figuring that we are cooking a 100 gallon batch, and after the sugar and salt is in, the contents of the kettle should be tasted before the balance of the sugar is added. It may be that the last 5 lbs. are not needed, or it may be that all of it is needed and also an additional 5 lbs. For fresh tomatoes about 25 or 30 lbs. of sugar may be sufficient for a 100 gallon batch, and for pulp it may be necessary to use as much as 50 lbs. or even 60 lbs. in some cases. After the condensation has continued until the boiling mass is of the consistency of thin pulp the salt is added. The same grade of salt is used as for catsup, and about 14 lbs. is the right amount. The sugar and salt should be put in small containers or pails and scattered slowly over the surface of the boiling pulp.