CHAPTER XII

THE MANUFACTURE OF TOMATO SOUP

Convenience and Economy of Canned Soup

Canned tomato soup is a commodity which is increasing in favor with the housewife. The old method of preparing this soup in the home was to open a can of tomatoes, strain it through a colander, and stew it, adding butter, salt, sugar, spices, flour, and perhaps soda and milk. The modern way is to immerse a can of condensed tomato soup in boiling water for five minutes, open it, and mix the contents with an equal volume of hot water or hot milk. How much more convenient the modern way is, and when the quality is just as good and often better than can be obtained the long troublesome way, it is natural that canned tomato soup should become increasingly popular. Buying the canned soup is also cheaper than buying the canned tomatoes and making the soup from them.

Factors Upon Which Success Depends

The maker of tomato soup should be a crank on quality. There is no other tomato product in which quality is at a greater premium. In catsup and chili sauce, heavy spicing and mixing with lots of vinegar and sugar help to mask the tomato flavor, but in soup the spicing is light, no vinegar is used, and being eaten as a food in itself, instead of as a condiment with which to flavor a food, the palate quickly detects inferiority. Also, the palate is just as quick to detect that pleasing fresh tomato taste which should be the basis of all good soup.

The quality of the tomato stock is the real important thing. Fresh tomatoes may be used or a fine grade of pulp may be used, and either will make an excellent soup. With poor tomato stock a good soup cannot be made no matter what you do to it. Spicing artistically, and making rich by the use of plenty of good butter, will not make amends for poor quality of tomato stock.

To succeed in making tomato soup the manufacturer must at least make good on the following counts: first, his soup must be palatable, that is, pleasing, to the taste with no lingering unpleasant after-taste; second, it must not be too sweet or too sour; third, it must be uniform in consistency, smooth when poured out of the can, and must not get lumpy or grainy after being in storage a long time; fourth, it must not curdle fresh milk, even though the housewife adds no baking soda when mixing milk with it; fifth, it must be reasonable in price and attractively packed in popular sizes.

Unpalatability

I will discuss these points a little further. What makes tomato pulp unpalatable and what causes an unpleasant after-taste? The most common cause is poor tomato stock, or tomato stock which has been overcooked. Such a foundation for soup will almost invariably leave a lingering unpleasant after-taste in the mouth. Another thing is too much flour, masking the flavor of the tomato and giving it a somewhat “pasty” taste. Another thing is the injudicious use of spices, producing unpopular flavors, or using one spice, such as bay leaves, for instance, in such large proportion that almost every other flavor is masked. None of these defects are rare in tomato soups, and they all cause unpalatability to some extent.

Proper Sweetness

Getting proper sweetness is not nearly so easy as one might suppose. It is not so difficult when the soup is made from fresh tomatoes, although even then every batch must be tasted after all but a few pounds of the sugar is added, and the amount of sugar varied according to the sweetness of the tomatoes. When the weather is moderately dry, with plenty of sunshine, the tomatoes are usually sweet and do not require so much sugar, but tomatoes which ripen during rainy, dark, cold days are not so sweet, and a little more sugar is needed.

When making soup from canned pulp it is necessary to watch the sweetness of the pulp very close, and it may be necessary for the cook to vary the sugar on a 100–gallon batch ten or fifteen pounds during a day’s run. Canned pulp often varies greatly in sweetness, and if held in storage for many months it often loses some of its sweetness on account of the action of living, acid forming bacteria, which may not be present in large amount, but nevertheless, in time, have a noticeable effect on the sweetness of the pulp.

When pulp is purchased for the purpose of making soup its sweetness should be one of the first considerations in passing judgment on it.

Gradual Souring of Pulp

When the soup manufacturer makes his own pulp and works it up into soup during the winter months he will probably find that he will save on his sugar bill if he will pack the pulp in No. 10 cans and sterilize it—at least that part of the pulp which must be held in storage several months. In this way living, acid forming bacteria are killed, and the danger of the pulp losing its sweetness during months of storage is greatly minimized.

The fact that the gradual souring of pulp in 5–gal. cans, even though very slight, is due to the action of living, acid forming bacteria can hardly be doubted. Bacteriological tests supplemented by chemical analyses would determine the matter definitely, but there is evidence in the experience of every canner to show that this souring is due to the fact that the pulp is not sterile.

Canned tomatoes are always sterilized and can be kept in storage for years without losing their sweetness. Pulp packed in 5–gallon cans is not sterilized and quite a after-sterilization percentage of it will lose much of its sweetness on being stored for six months, and after being stored a year still more is lost. It takes hundreds of pounds of expensive sugar to make up for this loss of sweetness when the pulp is made into soup.

Sampling

Of course, a cook is not infallible in his judgment as to just what is the right sweetness and he needs the co-operation of others at the factory. The factory manager should make it a point to sample the soup several times a day, and also to have others sample it. It is better to have it just a little less sweet than it should be than to have it too sweet. The consumer can always add a little sugar but cannot take any out.

The third point mentioned above—that of uniform consistency and smoothness, will be discussed fully under the cooking and shaking processes.

Proper Acidity

I stated as the fourth point that the soup should not curdle fresh milk, even though no soda is added by the housewife. One of the favorite ways of preparing canned tomato soup in the home is to mix it with an equal quantity of hot milk. The experienced housewife knows enough to add a pinch of soda to the milk before adding the soup, and she may also know that she will get a smoother mixture if she slowly pours the soup into the milk, stirring constantly, than if she pours the milk into the soup. The inexperienced housewife does not know these things, and often she opens the can and mixes it with milk without reading the admonition on the label as to how the cream of tomato soup should be prepared. Sometimes she forgets to add the soda, or does not thoroughly dissolve it, or does not add enough of it, and then there is disappointment. In order to guard against such disappointments the soup canner should so prepare his product that curdling of the milk cannot occur under any method of mixing. The way to do this is to add enough soda to the soup to reduce the acidity to a point where it will not curdle fresh milk, whether the soup is poured into the milk or the milk into the soup. The canner can then print a notice on the label of the can to the effect that it is not necessary to add soda to this soup when preparing it as “cream of tomato,” as the soda is already in it.

The acidity of the tomato is the active principle which causes the milk to curdle. If this acidity runs 0.60% it will curdle the milk badly. If it is reduced to 0.50% it will still curdle the milk, but if it is reduced to 0.40% it will not curdle the milk, if the milk is fresh. The aim of the soup maker should therefore be to keep the acidity of the soup between 0.30 and 0.40%, not allowing it to go above or below these limits. If it is reduced below 0.30% the flavor of the tomato begins to be effected—in fact, if possible, it is best to keep the acidity between 0.35 and 0.40% to avoid any possibility of loss of tomato flavor.

Now, the packer will ask—“How am I going to do this acidity testing? I’m not a chemist, and have no chemist at my factory, or any laboratory.” The acidity test on pulp and soup is a very simple one. The equipment required scarcely amounts to anything, as the sample can be taken by volume. Any chemist will be glad to show you how to make this test and to secure for you the few accessories needed.

Why is there less danger of curdling if the soup is poured into the milk than if the milk is poured into the soup? The soup contains all the acid, and the milk contains none. If the soup is poured into the milk slowly, with stirring, the acid is slowly added to the milk, and is diluted, there being at the beginning of the mixing a very small volume of acid and a large amount of milk. If, however, the milk is added to the soup, a small volume of milk is at first being thrown into a large volume of acid, and naturally the danger of curdling is considerably increased. But if the acidity of the soup is not above 0.40% and the milk is fresh, there will not be an appreciable amount of curdling no matter which way the two are mixed. A statement as to the proper way of mixing with milk should be made on the label.

Price and Quality

That the soup, to be a success, must be popular in price and packed in convenient sizes is self evident, and there is no need of dwelling on this point. Practically all of the tomato soup on the market is packed either in the 10½ oz. or 16 oz. size, and almost all of it is cheap in comparison with other foods, but it is a mistake to cut the quality one iota in order to shade the price. The mark for quality should be set at the highest point possible and the price to correspond. The canner may book a lot of new business with a low price and mediocre quality but he is not likely to hold it. Almost anyone would rather pay a cent a can more and get better quality.

Microscopical Counts

The first operations in soup making are the same as in pulp. The same care must be taken in sorting and washing the tomatoes, and the government authorities put soup on the same basis as other tomato products when it comes to microscopical analysis. The fact that soup contains flour and butter makes the counting of yeasts, spores, and bacteria under the microscope a difficult operation. The molds, however, show up almost as well in soup as they do in pulp.

Beginning the Cook and Adding Soda

The tomatoes must be cycloned before they are converted into soup. Crushed tomatoes will not do. The cycloned juice for each batch is measured in the same manner as for catsup, and any of the types of cooking kettles that are used for catsup are satisfactory for soup. For a 100 gallon batch of finished soup, using the amount of flour I am going to recommend, about 28 or 29 bushels of tomatoes will be required. As soon as all of the tomato juice for the batch is boiling in the cooking kettle the soda is added. The amount of bicarbonate of soda to use depends upon whether the soup is being made from fresh tomatoes or pulp, and if made from pulp the soda should be varied according to the pulp’s acidity. It is nearly always necessary to use more soda in pulp than in fresh tomatoes, and if the pulp is old goods which has lost much of its sweetness, and in which the acid has been increased by the slow but telling action of living bacteria, still more soda must be used.

For fresh tomatoes 18 to 20 oz. of soda is enough for a batch of 100 gallons when finished, but for pulp, as high as 30 oz. may be required. If it takes more than this to reduce the acidity of the pulp to the proper point, that pulp had better be used for some other purpose than soup. There is a limit as to the amount of soda that can be added without loss of tomato flavor.

The soda is added a little at a time while the pulp or tomato juice is boiling. The cook must allow considerable room for effervescing, so that the formation of the carbonic acid gas will not cause much of the contents to be lost by flowing over the top of the kettle. Cutting the foaming tomato juice with a sharp spray from the hose will help to keep the effervescing mass down.

Butter, Spices and Onions

After the effervescence from the addition of the soda has stopped, the butter, spice, and onion are added. Of course, the more butter that is added the richer the soup will be, but the idea should be to give the soup the butter flavor without adding so much that the cost will mount up beyond a reasonable limit. I would suggest 6 or 7 lbs. of butter to 100 gallons of finished soup. The butter will so thoroughly distribute itself during the boiling that every drop of the soup will contain practically the same amount. It is not necessary to use a fancy print of butter. If the butter is a little mottled, or the salt isn’t quite as evenly incorporated in it as it should be it makes no difference, as the butter fat and salt all become evenly distributed in the soup after boiling for a minute or two. The butter, however, should be sweet and clean. Rancid butter should not be used.

Soup should not be heavily spiced, as many people do not like highly seasoned soups, and if it isn’t hot enough for some consumers they can add as much pepper as they want to. So far as I know the spices most commonly used are white pepper, paprika, cassia, mace, cloves, bay leaves, and celery salt. Black pepper should not be used at it makes black specks in the soup which are apt to be mistaken for dirt. About 7 oz. of white pepper to 100 gallons of finished soup will give it sufficient spiciness. If paprika is used this can be cut down somewhat. Cassia, mace or cloves are used in small amount, 1 oz. of either being ample.

Pepper, cloves, and cassia are added at the beginning of the cooking and mace is added just a few minutes before the flour. It is said that celery salt gives tomato soup a very nice flavor but I have never tried it. Some people like bay leaves, but I have tasted canned tomato soup with a very decided bay leaf taste which I thought was about as poor as any soup I have ever tasted.

The onions are chopped the same as for catsup, and 4 lbs. is about the right amount for 100 gallons of soup.

Sugar and Salt

The sugar can be added at any time after the spices, butter, and onions, but about 5 lbs. should be held back from the average amount being used, figuring that we are cooking a 100 gallon batch, and after the sugar and salt is in, the contents of the kettle should be tasted before the balance of the sugar is added. It may be that the last 5 lbs. are not needed, or it may be that all of it is needed and also an additional 5 lbs. For fresh tomatoes about 25 or 30 lbs. of sugar may be sufficient for a 100 gallon batch, and for pulp it may be necessary to use as much as 50 lbs. or even 60 lbs. in some cases.

After the condensation has continued until the boiling mass is of the consistency of thin pulp the salt is added. The same grade of salt is used as for catsup, and about 14 lbs. is the right amount. The sugar and salt should be put in small containers or pails and scattered slowly over the surface of the boiling pulp.

Testing Thickness Before Adding Flour

Now the contents of the kettle contain all of the ingredients except the flour and the water which is mixed with the flour when it is added. Before this flour mixture is added the contents of the kettle must be condensed to a definite thickness. If this thickness is not measured with a fair degree of accuracy the finished soup will either be so thick that it will be lumpy in the can, even after shaking, or it will be so thin that the housewife is apt to feel that she is getting cheated when she pours the soup out of the can. The object to attain should be to have the soup as thick as the consumer could reasonably expect, but at the same time to have it of such consistency that it will pour out of the can easily and smoothly. Nobody wants soup that will come out of the can like a brick, but at the same time they expect condensed soup to be reasonably thick.

I prefer to gauge the point at which it is time for the flour to be added with a hydrometer. The use of the hydrometer here is subject to the same precautions as were described under the testing of pulp, and it is used in the same way. Whatever reading pulp of specific gravity 1.04 gives on the hydrometer you use, that is the reading you should take for the point at which to add the flour mixture on soup. If you follow this rule you will come out all right. We will say that pulp of the degree of fineness you have reads twenty degrees on your hydrometer when it is at a specific gravity of 1.04. Then twenty degrees on this hydrometer is the point at which the flour mixture should be added on soup.

It might occur to you that it would be a good idea to use the specific gravity test by weighing to determine the point at which to add the flour. This would work all right if you used the same amount of sugar all the time, but as varying quantities of sugar will vary the specific gravity without materially varying the thickness of the pulp, using the specific gravity test by weighing at this point is apt to throw you off. This varying amount of sugar will have a slight effect on the hydrometer reading also, but not enough to make an appreciable difference. What you really want is to have your partially completed soup at a uniform thickness before adding the flour, rather than at a uniform specific gravity. Thickness and specific gravity do not always correspond. Tomato fiber may be very thick and still have a rather low specific gravity, and it may be thin and have a high specific gravity due to the fact that it contains added sugar in solution. For determining the point which we are trying to gauge, the hydrometer is much less apt to throw you off the track than is a specific gravity test by weighing, as increasing thickness will change the hydrometer reading very quickly but will only alter the specific gravity slowly.

We will say that we have found out that 20 degrees on the hydrometer is the proper point at which to add the flour mixture—that this degree of thickness, with the added thickness produced by the flour mixture, produces a soup, which when cold and well shaken, will be thick enough, but will also pour out of the can easily and smoothly. We test the boiling liquid several times; it runs 14 degrees, then after a few minutes 18 degrees, then 20, and it is time to add the flour.

Adding Flour

The flour must be smoothly mixed with water in a flour mixer with sifter attachment. For a 100 gallon batch of soup I would recommend 40 lbs. of hard flour and 13 gallons of water. The hard flour seems to give the best results. The water is placed in the bottom of the mixer and the mixing attachments (paddles and sifter) set in motion either by a separate motor or by a belt from a line of shaft. The flour is then poured through the revolving sifter and is brushed through as a fine powder, which the paddles slowly work into the water without allowing lumps to form. When the total amount of flour is added to the water, and the paddles have worked the mixture up smooth, the flour mixture is added to the boiling contents of the kettle, either in pails or by means of enamel lined pipe running from the mixer to the cooking kettles. The contents of the kettle should be at a vigorous boil when the flour is added, and the flour mixture should not be thrown in so fast that it will kill the boil. During this process the boiling mass should be stirred vigorously with a long paddle. After all the flour is in the kettle the boil is continued for ten minutes, after which time the batch of soup is done and ready to be let down into the finishing machine.

Filling and Processing

From the finisher it is conducted to a receiving tank, and thence to the filling machine. A large volume of soup should not be kept ahead in the receiving tank as it cools and may get somewhat lumpy. The hotter it is canned, the better, and it should be placed in the process tanks immediately after canning.

It is usually canned in No. 1, 16 oz., and No. 10 cans, and is filled with a rotary filling machine of the type used for heavy liquids.

It may be processed either in straight process tanks or in a continuous agitating pasteurizer. If the straight stationary tanks are used the following time is given in boiling water: No. 1, 30 minutes; 16 oz., 40 minutes; No. 10, 1 hour. If a continuous agitating pasteurizer is used this time can be cut down about 60%.

As soon as the processing is completed the cans should be gradually cooled in cold water and left in the cold water until the outside has cooled sufficiently to allow them to be handled easily. On account of the flour it contains soup holds its heat a long time, and it should be properly cooled before stacking away.

Shaking and Labeling

Before shaking and labeling it is wise to let the soup stand for about ten days, both to give leaks a chance to show up, and to give the contents of the can a chance to thoroughly “set.” If the soup is shaken too soon after it is canned there is a possibility of it coagulating again, but this will be avoided if the soup is allowed to stand long enough before shaking—10 days being ample.

Before the soup is shaken it will be in a jelly-like mass, and if dumped out of the can just as it is it will have this jelly-like appearance and look lumpy. Shaking makes it smooth, and also makes it flow easily from the can. The shaking should be thorough, and the type of shaking machine that is used for canned corn answers the purpose better than anything. Shaking by hand is very tedious and trying on the employee, and as a rule hand shaking isn’t as thorough as it should be. The shaking is done at the same time as the labeling, and from the shaker the cans pass through the labeling machine without a second handling. The small sizes are usually packed four dozen to the case, and the No. 10’s six cans to the case.

“TAG” INDICATING THERMOMETERS

FOR TOMATO PULP BOILING, CATSUP KETTLES, SCALDING TANKS, PASTEURIZERS, STERILIZERS, TANKS, VATS, Etc.

=have been especially designed= to meet the exacting requirements of tomato product manufacturers and represent the ultimate perfection of 150 years of thermometer development and progress.

=Permanent accuracy is guaranteed= because each tube is “seasoned” to prevent future false readings due to shrinkage of the glass.

=Actual temperature conditions= are reproduced similar to those which the instrument will encounter in later use due to the “TAG” method of “pointing” and making a special scale for each thermometer.

_Bulletin T–305 will provide further details of interest_

C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third Street Brooklyn, N. Y.

“TAG” Recording Thermometers

For Cookers, Scalders, Pasteurizers, Sterilizers, Vats, Tanks, Etc.

=are extremely accurate and reliable= because they have been designed along sound and correct principles, also due to their simplicity of construction.

=Uniformity of results is assured= because these instruments faithfully record every temperature operation, day or night, thereby promoting _efficiency_ and helpful competition among the workmen in their efforts to produce praise-worthy charts.

=Made in both= full-nickeled bronze and japanned iron cases with nickel ring, in 8, 10 and 12–inch sizes, with 12, 24–hour or seven day charts.

_For further details write for Bulletin T–305_

C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third St. Brooklyn, N. Y.

Variable Speed Transmission

is ideal for regulating the speed of your Tomato Sorting Belt. You can get any speed even to a fraction of a revolution at any time by simply turning a small hand wheel. It is so simple that even a child can operate it and get variation as low as two to one or as high as ten to one. It is admirably adapted for regulating not only the Tomato Sorting Belt but Cappers, Fillers, Exhausters, Pea Blanchers, Viners or any kind of vegetables or fruit packing machines where a variation of speed is desired.

Write for Canner’s bulletin C–170 and see how other Canners have profited by the use of “THE REEVES” Variable Speed Transmission.

REEVES PULLEY COMPANY Columbus, Indiana

Members of Wholesale Grocers’ Exchange. Chicago National Pickle Packers’ Association National Kraut Packers’ Association National Canned Goods and Dried Fruit Brokers’ Association

C. J. Sutphen & Co. Brokers and Manufacturers’ Agents 140 North Dearborn Street CHICAGO

Pickles Sauer Kraut Tomato Products Vinegar Canned Goods

_Twenty-five Years’ Experience Pickles and Condiments_

Jeffrey Canning Machinery

_Includes a complete line of_

Peeling-Tables. Conveyers for handling all kinds of materials. Chains—all types. Power Transmission Machinery. Sprockets—Buckets.

Write for Catalogues

The Jeffrey Manufacturing Co. 940 N. 4th Street Columbus, Ohio

Pfaudler Cooking Kettle

For Tomato Pulp, Catsup, Chili Sauce, Tomato Soup, Etc.

This tank is 72 inches inside diameter, 72 inches deep and has a capacity of 1,336 gallons. It is made in one piece of sheet steel without any joints or crevices, and is lined with Pfaudler Glass Enamel. It may be equipped with any standard coil.

The outside and bottom should be insulated with asbestos to prevent loss of heat by radiation.

Quick cooking. No burning. Long lived. Easily cleaned. Always ready for use. Prevents discoloration of the product due to metallic contamination.

_Lined with Pfaudler Glass Enamel_

New York Chicago San Francisco Detroit St. Louis

The Pfaudler Company Rochester, New York

Hot Tomato Pulp and Catsup

(For holding at predetermined temperature after cooking and while awaiting bottling.)

=The Jacket= is connected with a small expansion tank and is thus kept filled with water. Steam is passed into the coil in the jacket heating this water. This method of heating has been found to give a close control of temperature so that super-heating of the contents is avoided.

=The Brass Agitator= gives a slow, thorough mixing without violent disturbance of the contents and thus avoids driving off the more delicate aromatic flavors.

Lined with Pfaudler Glass Enamel

Can be had in different capacities from 150 gallons upwards.

New York Chicago San Francisco Detroit St. Louis

The Pfaudler Company Rochester, N. Y.

Cooking Kettle for Tomato Pulp

“The Acme of Canning Apparatus”

ELYRIA GLASS ENAMEL—tough, elastic, a part of the fiber of the steel itself—is the ideal equipment for the manufacture of tomato products. The sanitary qualities of =glass= and its acid-resisting properties are combined with the rugged wearing qualities of steel. Seams, rivets, crevices for the lodgment of waste substances are eliminated, and the smooth, hard, polished interior of the tank presents the finished surface of a glass bowl and can be cleaned easily, quickly and =absolutely=.

Send for our Special Bulletin of Canning Apparatus—it will prove interesting and instructive

The Elyria Enameled Products Co. Elyria, Ohio, U. S. A.

New York Chicago Pittsburgh San Francisco Los Angeles

Kelso Pulp and Catsup Finishing Machine

A Machine adapted for making Tomato Pulp for Catsup and for finishing Catsup and for preparing Fruit Products such as Apples, Plums, Prunes, Strawberries, etc., for canning.

Victoria Paring Machine

For Peeling =Onions=, Potatoes, Beets, Sweet Potatoes, Horse Radish Roots, etc., in large quantities. Working Capacity 1 bushel per minute. Saves 75% labor and 25% material.

Send for our Catalogue of Special Machinery and supplies for Cider and Vinegar Manufacturers, Picklers, Canners, Preservers, Bottlers.

KELSO & COMPANY 559 W. Quincy St. Chicago, Ill.

World Can Labeler

An up-to-the-minute machine, made by manufacturers of broad experience in various kinds of labeling problems.

Quickly adjustable to different sizes. Only one kind of gum needed. No dripping of gum—no wasted labels. Speedy and durable—mechanically correct.

_You should know all about it. Send for particulars._

Economic Machinery Co. Worcester, Mass.

Makers of the well-known World Labeler for bottles, jars, tumblers, and other packages

Builders of Complete Equipment for Canning and Preserving Plants

The only manufacturers who are prepared to supply your requirements in canning factory machinery, complete, in every detail, backed up by thirty years of experience and a money back guarantee of satisfaction.

Sprague Canning Machinery Co. General Offices: Chicago, Ill. Factory: Hoopeston, Ill.

Eastern Branch: Sheppard Supply & Equipment Co. 37 So. Charles St., Baltimore, Md.

Western Agents: Premier Machinery Co. 16 California St., San Francisco, Cal.

=NO=

COMPRESSED AIR SKILLED LABOR OR COSTLY SPOILAGE

“=TAG=”

SELF-OPERATING TEMPERATURE CONTROLLERS

=Uniform processing=, an economic necessity in the manufacture of tomato products, depends upon a _uniform_ temperature constantly maintained within the cookers.

=Fluctuating temperatures=, common to _hand_ regulation of the steam inlet valves, therefore, must be eliminated.

=A simple solution= is provided by installing “TAG” Self-Operating Temperature Controllers—a device which requires _no compressed air_ and is so simple to operate that all the workman need do is to “_set_” the controller for the desired temperature and “_forget it_.”

=Pasteurizing=, =sterilizing=, etc., to an efficient degree can also be easily accomplished with these anti-spoilage and self-paying controllers.

_For further details ask for Bulletin T–386_

C. J. TAGLIABUE MFG. CO. 18–88 Thirty-third St., Brooklyn, N. Y.

TRANSCRIBER’S NOTES

1. Silently corrected typographical errors and variations in spelling. 2. Archaic, non-standard, and uncertain spellings retained as printed. 3. Enclosed italics font in _underscores_. 4. Enclosed bold font in =equals=.