442 ANNUAL REPORTS OF DEPARTMENT OF AGRICULTURE. 



resulted in a great improvement in such imported products, and it is 

 believed that the foundation has been laicl for far greater improve- 

 ment during the coming season. 



An extensive study has been made of the manufacture of foods 

 from waste, trimmings, and especially from material undergoing 

 decomposition and of the elaboration or methods by which the use of 

 such material could be detected by the examination of the finished 

 article. The first attention was given to the study of tomato ketchup, 

 with the result that it is now possible to distmguish in a general 

 way the product made from sound, ripe, and properly cleaned 

 tomatoes from those in the preparation or wliich unfit material was 

 employed. During the last year the bureau has come in contact 

 with a large number of manufacturers of ketchup, and it is believed 

 that great progress has been made in the elimination of the use of 

 decomposed material in the manufacture of this product. A begin- 

 ning has been made in the application of the same and similar 

 methods to the inspection of manufactured fi*uit products such as 

 jellies, jams, and marmalades. The question is still being studied 

 Doth in the laboratory and in the factory. 



CAUSES OP SPOILAGE OF CANNED FOODS, KETCHUPS, ETC. 



Work was continued during the past season on food preservation 

 and the methods of preventing spoilage. The study of the cause of 

 reddening of dried cod and other salt fish was continued, especially at 

 Gloucester, Mass. Many suggestions were made for improving the 

 sanitary condition of the water supply and of the fish factories, 

 wliich, if carried out, it is believed will lessen infection and the 

 resultant spoilage. 



During the manufacturing season experiments were continued 

 at Lafayette, Ind., in the making of tomato ketcliup, using pulps 

 of varying quality and cleanliness and in different states of spoilage. 

 The completed product gives evidence of the character of material 

 used, and the method of manufacture can not completely disguise the 

 facts when the product is subjected to microscopic and chemical 

 tests. The three most important factors in producing a clean 

 ketchup are the selection of the fruit, thorough wasliing, and rapid 

 handling of the product in the course of manufacture. Studies 

 were also continued on the different factors which tend to preserve 

 the ketchup. It was found that no one of the spices nor all the 

 spices in combination when used only in the quantities necessary 

 for flavoring had any preservative effect. Tne keeping quality 

 depends principally on quality of the raw product, cleanliness of 

 manufacture, the concentration of the tomato pulp with the sugar and 

 vinegar, and upon sterilization. 



The work upon canned goods consisted largely in a study of the 

 proper quantity of material to use in the can, and the degree of tem- 

 perature and length of time that should be given in processing in order 

 to get the best result in the finished product. There is opportunity 

 for improving the general quality of canned goods, but the specific 

 directions can not be given until the results of several seasons' work 

 have been accumulated. 



