There has been considerable criticism of the Howard method of analyzing tomato products, and it cannot be denied that the method is far from being ideal. It is the best method that we have, however, and the packer can be sure of one thing, namely, that if his products are made right they will never show a high test by this method. It is true that all improperly made goods do not give a high test by this method, and that is one objection to it. These cases, however, are infrequent. The method of estimating all three counts has also been criticized as being unfair and not in accordance with the best bacteriological practice. If anything better was suggested the Bureau of Chemistry would no doubt be glad to adopt it, but so far as I know, no improvement has been offered. PART II The Manufacture of Tomato Catsup, Chili Sauce, Trimming Pulp, and Tomato Soup CHAPTER VIII A DISCUSSION OF PRESERVATIVE AND NON-PRESERVATIVE CATSUPS, AND THE MOST FREQUENT CAUSES OF INFERIORITY Unfavorable Publicity on Preservatives When the pure food movement first swept over this country the subject of preservatives got very wide publicity, and the sensational press fed the people up on the news that their food was being doctored with all sorts of chemicals. Tomato catsup came in for its share of this publicity, and the two preservatives most commonly used in catsup, namely, benzoate of soda and salicylic acid, were classed among the chemicals that were ruining our stomachs. Although salicylic acid has been ruled out, benzoate of soda is still being used to some extent. The great bulk of the catsup now being manufactured, however, is made without preservative, because packers realize that a good percentage of the public became prejudiced against preservatives of all sorts during the pure food agitation, and a great many are still prejudiced against even so mild and harmless a preservative as benzoate of soda. There are those who still maintain that this preservative is or may be harmful when used to the extent of one-tenth of one per cent, which is the permissible amount according to the federal law; however, the Remsen board appointed by President Roosevelt to decide the benzoate question unanimously decided that when benzoate of soda is used in condiments to the extent of one-tenth of one per cent it is perfectly harmless. It was even found to be perfectly harmless in much larger proportions.