MARINE PRODUCTS. 61 



tomato is also put up as condensed tomato, soup, paste, and puree. 

 To produce these, the tomato is run through a "cyclone" to remove 

 tin 1 hard portions and seeds, and then concentrated to different de- 

 grees. The use of condensed tomato or puree prepared from sound 

 material has many advantages for some purposes over the regular 

 canned article, and its use should be cultivated, especially for soups, 

 etc. At the price paid for the standard grade of tomatoes a better 

 article can be obtained as a puree or paste. Some puree is made from 

 peel and waste from the canning. If the material is clean and sound 

 there is no objection to its use, but too often this is not the case, as is 

 made evident by the presence of microorganisms, broken tissue, and 

 products of decomposition. A paste which is made from the whole 

 tomato and from trimmings by a system of spontaneous fermentation 

 and salting is used largely by foreigners. This article is no longer 

 permissible in interstate trade. Another grade of paste is made by 

 evaporating the pulp until it becomes very stiff and heavy. The 

 straining of the juice or pulp from the seeds and hard portions can 

 be done better and with less waste by special machinery than in the 

 kitchen. 



Tomatoes are sold under various trade grades, as extra choice, 

 extra select, choice, select, extra standard, standard, and seconds. It 

 is unfortunate that there are so many ways of designating the con- 

 tents of a can, particularly when the prefix is meaningless. What 

 one packer calls his "extra choice" or "extra select" may be no 

 better than an extra standard or a standard of another packer. The 

 real grade at present is dependent upon the packer's name r not upon 

 what he claims. There should be but two grades selected or first 

 grade, and standard or field run for the second. A can of first grade 

 tomatoes should be from selected, prime, ripe fruit, having a fleshy 

 body, well-developed flavor, and uniform color. The can when 

 opened should be full and most of the tomatoes whole or in large 

 pieces, free from all peel, core, or defects. The net weight should 

 not be less than 32 ounces in a No. 3 can. 



A can of standard tomatoes should be from sound, ripe fruit, 

 having a fair body and good flavor. The can when opened should 

 be full, and part of the tomatoes whole or in large pieces. They 

 should be well peeled and cored. The net contents of a No. 3 can 

 should not weigh less than 32 ounces. 



MARINE PRODUCTS. 



There is a very large variety of fresh and salt water products put 

 up in cans, and these have received the following classification by 

 Charles H. Stevenson: 1 



1 The Preservation of Fishery Products for Food. United States Fish Commission Bul- 

 letin for 1898, p. 512. 



