Produced by Larry B. Harrison, Barry Abrahamsen, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) KETCHUP ------- METHODS OF MANUFACTURE A. W. BITTING MICROSCOPIC EXAMINATION K. G. BITTING LAFAYETTE, IND. MURPHEY-BIVINS CO. PRESS 1915 ------------------------------------------------------------------------ This brief presentation of some facts concerning the manufacture of ketchup and discussion of the methods for its examination is offered in appreciation for the many favors shown to us by manufacturers. The text has been kept as free from technical terms as the subject would permit, and the results of observations and experiments covered by direct statements instead of giving details and tables. Nothing new is offered in the method of manufacture, but the doctrine of the use of sound fruit, sanitary methods, and sterilization is reiterated. The position taken upon the method of examination is not new but it is thought proper to present something concerning this phase of the work to the manufacturer. ------------------------------------------------------------------------ KETCHUP Ketchup is a spiced sauce used for its condimental effect in imparting flavor, or to give relish to other foods. It receives its distinctive name from the base used, as, tomato, grape, currant, mushroom, walnut, etc.