1. The experiments made during the season of 1907 on the manufacture of tomato ketchup without chemical preservatives were conducted under factory conditions and upon a commercial scale. The results prove that such a ketchup can be made and delivered to the consumer in perfect condition; the product in question having already stood ten months, unopened, without showing the slightest indication of spoilage. 2. The product is of excellent consistency, flavor, and color. The formula employed regularly in the factory where the experiment was conducted was used, but other recipes could be adapted without changing the character of special brands. In the manufacture of such a product the following precautions were observed: (_a_) Whole, sound, ripe tomatoes and high-grade salt, sugar, vinegar, and spices were used; care and cleanliness were observed at every step of the preparation, and the preservation accomplished by heat in the following manner: The pulp was cooked in a steam kettle for about forty minutes, until the mass was reduced to about one-half its volume. Additional processing after bottling did not appear to be necessary to keep the ketchup before opening, and had no effect in these experiments in delaying spoilage after opening. (_b_) Ketchup was bottled directly from the cooker at a temperature of 205° F. in bottles prepared in two ways: (1) Sterilized in a steam chamber at 230° F.; (2) Washed in hot water, rinsed, and heated to 190° F. in a dry heat for at least thirty minutes. Ketchup was also bottled after the usual process of sieving at 165° F. in bottles prepared in a similar manner. The corks for all bottles were sterilized in a paraffin bath at 270° F. The same ketchup which was bottled at 165° F. was also given subsequent processing at 190° F. and 212° F. for twenty and forty minutes. All have kept without spoilage. 3. Some of the condiments have a limited antiseptic value, but can not be depended upon to prevent spoilage in the quantities used for flavoring. While sugar and vinegar can be added in such amounts as to delay the appearance of molds, and cinnamon and cloves can be depended upon to check deterioration to some extent, these condimental substances have only an incidental value for this purpose.