14 



EXPERIMENTS ON THE SPOILAGE OF TOMATO KETCHUP. 



generally found at this time. The practice sometimes followed of 

 making some ketchup from whole stock and a large quantity from 

 refuse and using the former for advertising purposes, only serves to 

 emphasize the fact that the goods belong to two distinct classes. One 

 of the uses for a very considerable amount of pulp from refuse stock 

 is the making of sauce for baked beans and other canned goods 

 where the true character can not be observed by the consumer. 



During the season tomatoes come in at times in larger quantities 

 than can be made into ketchup promptly. The surplus must be 

 worked up into pulp for storage and may be stored in barrels or in 



FIG. 5 Another factory interior, showing large pulp tanks in the rear, cooking tanks on the right, 

 and process tanks in front containing thousands of bottles of ketchup. 



tin cans. The pulp stored in barrels will not have as good a color as 

 that put into cans, and the ketchup made from either will not be as 

 bright as that made from whole, fresh stock. The pulp put up in 

 barrels is more liable to spoilage than that put up in cans. The 

 difference in the cost of storage by the two methods is not very 

 great, and some large concerns are using the can exclusively instead 

 of the barrel. 



LABELS. 



The labels on the ketchup bottles have been improved somewhat 

 in the last year as regards exactness in describing the contents. For- 

 merly, according to the labels, much of the ketchup was made from 



