It  makes  little  diflFerence  which  method  is  used,  so  there  is  no
material  delay  between  the  time  of  pulping  and  the  using  of
the  pulp.  At  some  places  the  pulp  is  run  as  fast  as  made
into  a  single  vat  and  drawn  out  from  the  same  during  the
day  as  needed.  In  this  way  the  pulp  is  run  with  some  that
may  have  been  in  the  vat  for  several  hours,  and  there  is  a
possibility  of  spoilage  to  begin  with  and  consequently  of  some
injury  to  the  product.  If  the  pulp  is  to  be  stored  at  all,  a  set
of  smaller  vats  is  preferable,  so  that  each  vat  as  it  is  emptied
can  be  cleaned  out  before  a  new  lot  is  run  in,  thus  checking
any  fermentation  that  might  result  due  to  the  storing  of  the
pulp  in  the  same  vat  throughout  the  day's  run.
The  pulp  obtained  from  the  fruit,  in  making  catchup  is
generally  concentrated  to  about  50  or  25  per  cent,  of  the  orig-
inal volume  by  boiling  or  the  gravity  method,  the  latter  being
employed  by  the  majority  of  the  plants  making  trimming
pulp.  At  some  plants  it  is  customary  to  process  the  catchup
after  bottling  while  others  find  it  unnecessary.
