SUMMARY. 35 



ripe tomatoes and uncolored. Color reddish brown; greasy odor; many oil globules; 

 too many mold filaments and bacteria for sound tomatoes. Price 20 cents. 



No. 113. Another bottle of the same brand examined in April, 1908; said to have 

 been manufactured in 1908; no preservative mentioned; not spoiled after standing 

 open for seventy days; same as No. 18 in color and odor; oil and many fungi again 

 present. 



No. 10. Opened September 2, 1907; age unknown; half -pint bottle; no preservative 

 mentioned; not spoiled July 6, 1908. A neck label 2 inches in height guaranteed 

 the highest quality; an extra label lower down on the neck stated the product to be 

 the natural color, and made from fresh, ripe tomatoes; the regular label carried the 

 brand, manufacturer's name, etc. Color brown; sweetish odor; colonies of mold; 

 distorted filaments; many bacteria; a few small oil globules. Price 25 cents. 



No. 106. Same brand; pint bottle; examined in April, 1908; said to be manu- 

 factured in 1907; color red, discolored near surface; 2-inch neck label in addition to 

 regular label; no preservative mentioned; did not spoil in seventy days; oil globules; 

 particles of red, amorphous matter; whole colonies of mold, as well as fragments of 

 filaments; teeming with bacteria. 



No. 77. Different brand, but same manufacturer as Nos. 10 and 106; age unknown; 

 pint bottle; one-twelfth of 1 per cent of sodium benzoate declared; opened December 1; 

 placed in incubator at 95 F. for a month; not spoiled July 6; color reddish brown; 

 greasy odor; oil globules, many mold filaments, and bacteria present. Price 20 

 cents. 



No. 107. Third brand from same manufacturer as preceding; said to be manu- 

 factured in 1907; half -pint bottle; one-twelfth of 1 per cent of benzoate of soda declared; 

 layer of oil on surface; sweet odor; reddish-brown color. Oil globules prominent 

 feature microscopically, whole colonies of distorted mold were present, and sample 

 contained many different forms of bacteria. Price 10 cents. 



No. 14. Opened September 2, 1907; age unknown; no preservative mentioned; not 

 spoiled July 6, 1908; half -pint bottle; color red; good odor; few bacteria; free from 

 refuse. Price 25 cents. 



No. 108. Same brand as No. 14; said to be manufactured in 1907; pint bottle; 

 one-tenth of 1 per cent of benzoate of soda declared; color red; good odor; few fungi; 

 clean and free from refuse. 



No. 33. Opened October 24, 1907; age unknown; one-tenth of 1 per cent of ben- 

 zoate of soda declared; spoiled November 1; pint bottle (14 ounces); sweetish odor; 

 brown color; many molds, yeast and bacteria. Price 10 cents. 



No. 114. Same brand as No. 33; said to be manufactured in 1907; opened in April; 

 not spoiled in seventy days; many molds, yeasts, and bacteria; some green tissue, and 

 filaments of algae. The price was 10 cents. 



SUMMARY. 



1. The experiments made during the season of 1907 on the manu- 

 facture of tomato ketchup without chemical preservatives were con- 

 ducted under factory conditions and upon a commercial scale. The 

 results prove that such a ketchup can be made and delivered to the 

 consumer in perfect condition ; the product in question having already 

 stood ten months, unopened, without showing the slightest indication 

 of spoilage. 



2. The product is of excellent consistency, flavor, and color. The 

 formula employed regularly in the factory where the experiment was 



