TABLESTable 1, Composition of pulp and of the liquor separated from it9Table 2, Composition of whole tomato pulps21Table 3, Composition of trimming stock pulps22Table 4, Comparison of methods for the determination and calculation of solids in whole tomato pulp23Table 5, Tomato pulp and filtered liquor24Table 6, Corrections for specific gravity of hot pulp43Table 7, Comparisons of methods for determining specific gravity45Table 8, Corrections for specific gravity and Brix readings at different temperatures55Table 9, Equivalent volumes of pulp of different degrees of concentration56Table 10, Specific gravity and solids of tomato pulp59Table 11, Manufacture of Ketchup. Quantity of constituents to be added to 800 gallons of boiling, partly concentrated pulp65Table 12, Solids in Ketchup obtained by drying in vacuum at 70° C. and by Abbé refractometer from Geerlig’s table68Table 13, Refractive index and per cent solids in Tomato Ketchup69Table 14, Corrections for temperature to be used with Table 1370ILLUSTRATIONSFig. 1. Small specific gravity flask36Fig. 2. Large specific gravity flask36Fig. 3. Special head and flask receptacles for Babcock milk tester37Fig. 4. Weight and specific gravity of tomato pulp39Fig. 5. Specific gravity cup for hot pulp44