8 EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP. 



bearing small fruits are L. cerasiforme and L. pyriforme, each bearing 

 a two-celled fruit, the former being round, and somewhat larger than 

 a cherry, and the latter pear-shaped. These small tomatoes are used 

 ordinarily for preserves and pickles. 



The word " ketchup" is adopted in this bulletin as the form which 

 ought to be given preference. The derivation of the term is not defi- 

 nitely known. The spelling " catchup" given in some of the leading 

 dictionaries appears to be based on the erroneous idea that the first 

 syllable " ketch" is a colloquial form of " catch." Several authori- 

 ties derive the word from the East Indian or Malayan "kit jap," 

 because "ketchup" was originally a kind of East Indian pickles. 

 Some give the word a Chinese origin, while others assert that it comes 

 from the Japanese. A majority of the manufacturers employ word 

 "catsup," a spelling for which there does not appear to be any 

 warrant. 



PROCESS OF MANUFACTURE. 



The making of tomato ketchup consists essentially in reducing 

 tomatoes to pulp, removing the skins, seeds, hard parts, and stems, 

 adding salt, sugar, condiments, and vinegar to suit the taste, and 



FIG. 1. A model receiving platform. 



cooking to a proper consistency. The methods and practices of the 

 various manufacturers differ, and the difference between the best 

 and the poorest procedure corresponds to that between the best and 

 the worst ketchup. No single factory has all of the best methods 

 at every step of manufacture. Some perform certain details well 

 and are negligent in others. In some, large amounts of money are 



