EXPERIMENTS WITHOUT USE OF PRESERVATIVES. 15 



whole ripe tomatoes. The question was, What became of the 

 enormous amount of ketchup which it was known had been made 

 from " trimmings?" On this year's ketchup the labels make fewer 

 claims, generally merely stating that it is "tomato ketchup/' which 

 is true whether made from whole tomatoes or refuse. The brand is 

 in most cases the guaranty for good quality. It is not safe to judge 

 the quality by the price, for, though usually good quality can not be 

 expected unless the higher price is paid, some of the high-priced 

 ketchup when placed under the microscope has proven to be a very 

 inferior product. 



The wide labels on the neck of the bottle are objectionable. Some 

 of these are 2 inches in height, and serve to cover the discolored and 

 spoiled ketchup. As spoilage begins usually in the neck of the 

 bottle, it is difficult to see it when the neck is wrapped with a label, 

 and thus it might easily be overlooked until the main body of the 

 ketchup is affected. The bottles which have the widest labels 

 around the neck are usually the ones provided with one or two large 

 labels on the lower part of the bottle, though some bottles have no 

 other label but the one around the neck. As a rule, however, these 

 are narrow, close to the stopper, and unobjectionable. 



In buying ketchup for experimental purposes it was difficult and 

 sometimes impossible to learn its age, as often the grocer does not 

 know it, and at other times he will not tell. It appeared, however, 

 that often the ketchup had been on the grocer's shelf or in the ware- 

 house from one to four years. 



MANUFACTURING EXPERIMENTS WITHOUT THE USE OF 

 PRESERVATIVES. 



OUTLINE OF THE EXPERIMENTS. 



During September, 1907, ketchup was made in experimental 

 batches to determine whether it could be manufactured on a com- 

 mercial scale without the use of preservatives. These experiments 

 were made to determine (1) the keeping quality before opening the 

 container and (2) the length of time the product will keep without 

 spoilage after the bottle is opened. 



The ketchup was made in a factory in which the conditions of 

 manufacture and all the surroundings were sanitary; whole, ripe 

 tomatoes, the same as used in the regular grade of canned goods, 

 were used and the formula and process were for a mild ketchup 

 giving the maximum of tomato flavor. Each batch consisted of 50 

 gallons of finished goods, from which 1 gross of pint bottles was 

 retained for observation. 



The term " regular ketchup" as used in these experiments means 

 the pulp of fully ripe tomatoes, to which was added granulated 



