Ly 
SANITARY CONTROL OF TOMATO-CANNING FACTORIES. 93 
it has been suggested by some manufacturers that they might, at the 
start, pass their stock over a mechanical grader to remove all the 
small tomatoes before the peeling stock goes to the scalder. These 
small tomatoes could then be put through the proper processes for 
pulp making while the regular trimmings from the peeling tables 
would be totally discarded. Figure 3 is a graphic representation of 
such a system. Although this system appears reasonable and has 
been tested out by a few firms, sufficient data are not yet available 
to show its practicability as a commercial proposition. It is much 
simpler than the sys- 
tem shown in figure 
2 and yet provides Gaeta, 
for the utilization of 
a large part of the 
sound portions usu- 
ally lost in the trim- 
mings. : 
|soerve | SCALING 
PROMPTNESS IN 
HANDLING rage 
STOCK. 
AINSIVG 
The attention of 3 soxcone| 
manufacturers has ; 
been called repeat-, 
edly to the impor- 
tance of the prompt | 
handling of tomato 
stock, especially of AIMSHIVE | 
the pulp after the SREB 
sorting, washing, Soee 
and pulping proc- | Azewe | 
esses have been , 
started. One of the 
greatest objections to 
thies old: .*' gravity Fig. 3.—Diagram of system for the manufacture of tomato 
system ” ig the de- pulp from small tomatoes. 
lay occasioned at a stage when conditions are most favorable for 
rapid multiplication of the organisms. In this system stock that 
otherwise might be satisfactory is held for a period of time under 
conditions nearly ideal for rapid growth of organisms, especially 
bacteria and yeasts. 
By the gravity method the stock before pulping usually is warmed 
more or less, according to the fancy of the manufacturer, After pass- 
