_Experiment No. 1._--Regular ketchup was made, but it was reheated after finishing and bottled in sterile bottles at a temperature of 205° F. No spoilage has occurred at the end of ten months. _Experiment No. 2._--Regular ketchup was made, and it was bottled immediately after finishing in regular bottles at a temperature of 165° F. An after process was given at 190° F. for twenty minutes. No spoilage has occurred after ten months. _Experiment No. 3._--Regular ketchup was made, and was bottled in regular bottles at 165° F., and given a subsequent process at 190° F. for forty minutes. No spoilage has occurred. _Experiment No. 4._--Regular ketchup was made, was bottled in regular bottles at a temperature of 165° F., and given an after process at 212° F. for twenty minutes. No spoilage has occurred. _Experiment No. 5._--Regular ketchup was made, the same being put up in regular bottles at a temperature of 165° F. and given an after process at 212° F. for forty minutes. No spoilage has occurred. _Experiment No. 6._--Ketchup was made in which the acetic acid extracts took the place of whole spices, and the bottling was done at a temperature of 165° F., no after treatment being given. No spoilage has occurred. _Experiment No. 7._--Ketchup was made in which acetic acid extracts were used, and the bottling was done at a temperature of 165° F. in sterile bottles. No after treatment was given and no spoilage has occurred. _Experiment No. 8._--Ketchup was made in which the oil extracts were used instead of regular spices. The bottling was done in regular bottles at a temperature of 165° F., no after treatment being given. No spoilage has occurred. _Experiment No. 9._--Ketchup was made in which oil extracts were used instead of whole spices. The bottling was done at 165° F. in sterile bottles, no after treatment being given. No spoilage has occurred. _Experiment No. 10._--Regular ketchup was made, but the pulp was run through the sieving or finishing machine before instead of after cooking, the object being to determine the effect upon the character of the goods rather than upon the spoilage. This practice could be followed to advantage in making all except the very finest goods, and would give the same condition for bottling as in experiment No. 1. _Experiment No. 11._--Pulp was made in the usual manner and run into barrels while just below the boiling point. The barrels had been thoroughly washed and then steamed for twenty minutes. As soon as the pulp had cooled slightly the bung was driven in tightly and the barrel was rolled into storage. At the end of sixty days the barrels were opened and the pulp was found to be in good condition.