MICROSCOPICAL STUDIES ON TOMATO PRODUCTS. 5 
BARREL PULP. 
Table 3 gives the counts obtained upon a number of samples of 
barrel pulp. The character of the stock from which these pulps were 
made is not known, beyond the fact that nearly all were skin and core 
pulps. The results, however, are of interest in comparison with the 
data in Tables 1 and 2. Table 3 brings out strongly the fact that in 
barrel stock the counts on yeasts and spores, and especially on bac- 
teria, are usually very high. It also serves to explain the counts 
obtained on catsup made from barrel stock. In two instances the 
visual inspection of the barrel stock left a doubt as to whether the 
product was suitable for use, but such cases are rare. Excluding 
these two from the calculation, the averages of the counts on the 
remainder of the samples in this series are: Molds in 48 per cent of 
the fields; yeasts and spores, 77 per 1/60 cmm; bacteria, 207,700,000 
perce. The results in this table prove the advisability of trying to 
use barrels for storing tomato pulp. 
TaBLe 3.—Analysis of pulp stored in barrels (condition of stock when made, not known.) 
Character 
fromin- | Yeasts Fields 
Sample.! Description. spertion |’ and Bacteria.| with 
when spores. melds. 
opened.2 : 
Per 1/60 | Million 
lye cmm. | perce. | Per cent. 
H 16 | Pulp in barrels, 7-9 months; odor ofspoilage......-.- Cc 22 96 66 
H 17} Pulpin barrels, 7-9 months; odor of spoilage; gas. C 93 84 100 
H 20 | Pulpin barrels, 7-9 months; odor bad_......-...-.-- Cc 160 408 50 
H 22] Pulpin parrels, 7 7-9 months; odor bad; gas.-.-....- C 52 18 98 
1S Ne eee GO) aS lS aR EE ES 2 Ns eh Rae ae C §2 | 320 98 
EDG28 bee ahh GO) 5 SOP NG Ale ante le ee oy pao A Be SEA a ee RS Cc 122 | 340 33 
EU 29 eee (GN) Ae Se SUR es) ed et, Depa Nat ee Cc 250 312 (3) 
H 32 Pup in barrels, 7-9 months; very strong odor; bad; 
Ce ad AES be die ABSHO RE CANS Ose Maer mame aerials. sere C 45 144 40 
H 33 | Pulp in barrels, 7-9 months; odor bad.........----- Cc 42 264 50 
H 34! Pulp in barrels, 7-9 months; odor mild for barrel 
pulp | SEO SEE IB OR SPS RRC PLES p UN ha UREA Ee? 1] ae (5) 12 32 41 
H 35 | Pulp in barrels, 2 to 3 years; old; strong odor; skin 
EMIT COTE (te eee ers ee ated en ae Ms ean eye 3 UE C 70 216 50 
A 35 | Pulp in barrels, 7-9 months; strong odor....-.....-.. C 130 228 40 
H 37 | Pulp in barrels, 7-9 months; strong odor; skin and 
CONE rap MeL ee Wit N SSCS Ue Sr 21 ae C 32 192 50 
ESSE hee OO nco oe Ce URE e Cee DOOR IRE EM eraaaameiE: Scat Cc 21 180 33 
H 3) | Pulp in barrels, 7-9 months; odor of spoilage milder 
than usual; whole tomatoes .................-.--- Cc 10 120 14 
AO) Eee COVER Ss RE Et ee eter NES | C €7 132 (4) 
AT eee Oa DESEO AR EEE ae BLES gy hie rete ele i UE Pamir (at C 56 120 50 
H 46 | Pulpin barrels, 7-9 months; odor of spoilage milder 
than usual; one of the best seen ................-. () 15 29 | (6) 
1H, analyzed by B. J. Howard. 3 Few. 5 Doubtful or open to criticism. 
2C, bad product from inspection when opened. 4 Very few. 6 Not determined. 
CATSUP. 
The results of counts of catsups (Tables 4 and 5) show that a re- 
lationship similar to that found in the case of pulps exists between 
products made from acceptable stock and those from decayed ma- 
terial. The counts on the good stock catsups averaged: Molds in 9 
per cent of the fields; yeasts and spores, 11 per 1/60 cmm; bacteria, 
8,900,000 per cc. Table 5 includes some catsups made from stock of 
doubtful character in addition to those that were unquestionably 
bad. If the doubtful ones are excluded from the calculation and an 
average taken of the remainder, the following approximate figures 
