Ketchup may be prepared either from the fresh tomatoes, or from pulp. The most common practice is to prepare it from fresh tomatoes, although some manufacturers prefer to make ketchup during the winter, when they are not so busy with other products, and therefore use pulp. Presuming that the same quality of stock is used and the same care used in manufacture, there are some advantages in making ketchup from fresh tomatoes. The pulp loses some of its color by bleaching, and a ketchup made from pulp is naturally subjected to more heating than that made from fresh tomatoes. In the manufacture of ketchup the fresh tomatoes may be broken by steam or by the use of a mechanical breaker. Both methods have their advantages, some preferring the one method, some the other. In securing good quality in ketchup the same factors must be considered as in the making of pulp. These factors are care in manufacture and the use of a raw product of good color and quality. For discussion of these points in regard to pulp, see page 7. The constituents used in the manufacture of ketchup in addition to the tomatoes are sugar, vinegar, salt, onions and spices. The sugar generally used is granulated cane or beet sugar. Some of the lower grades of cane sugar may be used satisfactorily. The terms used to designate grades of sugar below granulated do not always give a correct idea of the purity of the sugar and in buying such grades it is best to have samples submitted and have analyses made for sugar content. The vinegar generally used is 100-grain distilled vinegar. The salt used is of the grade known as dairy salt. A variety of spices is used in the manufacture of ketchup. Among these are cinnamon, cassia, cloves, all-spice, pepper, cayenne pepper, ginger, mustard and paprika. Spices may be used either in the form of whole spices, ground spices or volatile spice oils. Whole spices are thought by some to produce a better flavor. Ground spices, when used, should be secured from a reputable manufacturer, as there is a possibility of adulteration or use of low-grade material in ground products. Volatile spice oils are used to some extent, especially of spices containing large amounts of tannin, where there is liability of discoloration due to the formation of iron tannate during the manufacture of the ketchup. Acetic acid extracts of spices are also used to a limited extent. The sugar may be added at any time during the making of the ketchup, but is preferably added during the latter part of the cooking. There is less danger of scorching if added at this time. It should be added gradually and scattered over the surface of the cooking ketchup so that it may go into solution more readily. Vinegar is always added a few minutes before finishing. The acetic acid of the vinegar is volatile, and a large portion of it will be driven off with steam if added at the beginning of the cooking.