_Experiment No. 12._--Regular ketchup was drawn into 5-gallon jugs which had been sterilized in the same manner as the bottles. These were kept for sixty days and no spoilage occurred. DISCUSSION OF RESULTS. Twelve hundred and ninety-six bottles were shipped from Terre Haute to Lafayette, Ind., and some were reshipped in order to duplicate the conditions in trade. Some were kept in a warm temperature and in strong light, others in a comparatively cool place and in the original shipping cases, in order to duplicate the conditions in the warehouse and grocery store. There has been no spoilage after ten months other than that resulting from four or five cork leaks and neck cracks. These experiments have shown conclusively that ketchup can be put up on a commercial scale and delivered to the consumer in perfect condition without the use of a preservative. It was demonstrated by the first experiment that the goods could be bottled at a high temperature without difficulty, and that subsequent treatment was unnecessary. The after treatment at 190° was tried because it had been found in small experiments that, in giving a higher temperature, the internal pressure would cause more or less breakage of bottles or loosening of corks. After treatment is practiced by some who also use a small quantity of preservative as a further precaution. This treatment is continued from two to three hours at the temperature of high pasteurization. The process at 212° was given with little breakage, as the bottles used were of good quality. At and above this temperature the breakage may be reduced by either raising the temperature of the ketchup before bottling or applying pressure upon the outside while giving the process. Neither the acetic acid nor the oil extracts showed any advantage over whole spices in their preservative effects, as all kept. The color was slightly improved, but the flavor was impaired, particularly when the oil extracts were used. SPOILAGE OF KETCHUP AFTER OPENING. The question of how long the ketchup should keep after opening the container in order to satisfy the ordinary requirements of consumption was also studied. A local restaurant, serving about two hundred meals and using from one-half to a gallon of ketchup daily, was supplied with the same kind of ketchup used in the experiments, as were also some families. Instructions were given to use the ketchup as they would ordinarily, with the result that none reported any loss from spoilage.