PRESERVATION OF FRUIT. 385 



number of persons employed in the industry. The States of 

 New Jersey, Maryland, and Delaware pack a large proportion of 

 the goods, the late falls and the nature *6f the soil being particu- 

 larly well adapted for raising tomatoes, and in every little village 

 in these States factories have sprung up like mushrooms within 

 the past few years. The business has been brought to a solid 

 basis, and with careful handling and the opening of a prosperous 

 business future it seems as if it ought to become one of the sub- 

 stantial enterprises of this country. 



In connection with the canning of tomatoes it may be of 

 interest to our readers to give the preparation of 



Catchups. 



Under the name of catchup or catsup a thickly-fluid sauce 

 comes into commerce, which is used as a condiment with meat 

 and the fabrication of which has become of some importance. 

 Everywhere where Anglo-Saxons reside catchup is found, though 

 it has also been introduced on the continent of Europe and in the 

 tropics. The varieties most liked are tomato and walnut catch- 

 ups, and immense quantities of them are manufactured in the 

 American canning establishments. The mode of preparation is 

 so simple that it can be introduced into every kitchen. 



Tomato catchup. The receipts for making this favorite catchup 

 are innumerable, and should we take those of every packer and 

 housewife in the land and put them together they would make a 

 good-sized volume. We must therefore limit ourselves to giving 

 a few approved receipts. 



Some factories will accumulate the skins and refuse of a 

 tomato -canning season, storing the same in vaults and vats until 

 the season is over, then cook the mass up and trust to a liberal 

 supply of oils and condiments to impose it on an unsuspecting 

 public as " fresh tomato catchup," but it is not fresh and should 

 not be called so. The proper way to make a good sweet article is 

 to place each day in vats or hogsheads the skins, etc., of the day. 

 These will by the next morning have become slightly fermented, 

 and the skin and pulp can be readily separated by rubbing them 

 either with a steam rubber or by hand in a fine copper sieve. In 



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