The unopened bottles of ketchup were kept in a basement room, the temperature of which is fairly constant, being about 70° F. This is approximately the condition in a grocery where the ketchup is kept on the shelves. Another set of samples from the run of September, 1907, was opened February 11, 1908, to determine if storing in a warm room before opening had any effect on the length of time preceding spoilage. Four bottles were taken from each of the first 9 experiments to make up each of three sets, one of which was kept in the kitchen, one in the incubator, and one in the porch, making a total of 108 bottles. The average number of days for those kept in the incubator was four, the minimum two, and the maximum six. The average number of days before spoilage in the kitchen was five, the minimum being three and the maximum nine. Those kept in the porch gave an average of twenty-three days, the minimum number being eighteen days and the maximum seventy-three days. Thus it is seen that the ketchup lasted nearly five times as long at a temperature of 30° to 60° F. as it did at 72°; and also that when ketchup is kept in a warm place before opening, spoilage occurs somewhat sooner, the average for the fresh samples opened under the same conditions being one day more with the incubator and kitchen samples and four days more with the porch samples. A third set of bottles of the ketchup was opened on June 6, 1908, or two hundred and sixty-five days after manufacture. They had been kept in a basement at a temperature of about 70° F. One set was placed in the incubator at a temperature of 95° F., one set in the kitchen at about 82° F., and one set in the refrigerator at 46° F. The weather was warm and the conditions favorable to the spoilage of fresh foods. The minimum time for spoilage in the incubator was two days, the maximum time four days, and the average time three and two-tenths days. The minimum time in the kitchen was two days, the maximum time six days, and the average time four and four-tenths days. The minimum time in the refrigerator was nine days, the maximum time nineteen days, and the average time thirteen and sixty-six one-hundredths days. These data are grouped in the following table for easier comparison: _Time of spoilage of ketchup at different temperatures after opening._ OPENED ON NOVEMBER 5, 1907, IMMEDIATELY UPON RECEIPT FROM FACTORY; MAXIMUM AGE, FIVE WEEKS.