possible. Seventy-five pounds pressed pulp, 10 pounds sugar, 10 pounds flour, 2 pounds salt, 4 pound ground mace, 1⁄2 pound ground cinnamon, 1⁄2 pound ground ginger, 2 gallons glucose. Place the pumpkin in dough mixer, add all the dry ingredients and mix thoroughly, then add the glucose and make a paste; form in blocks same as dry mince meat.

Cranberry Sauce.-One hundred pounds cranberries, 100 pounds sugar, 7 gallons apple juice, 5 to 15 gallons glucose. Place the berries and juice in kettle, bring to a boil and cook ten minutes, then add the sugar and cook 25 to 30 minutes or until syrup jells. Shut off steam and add the deisred amount of glucose. All soft wood packages should be coated with shellac or other substance of like nature.

CATSUPS

FACTORY CONTROL OF THE COMPOSITION OF TOMATO

KETCHUP.

By F. F. FITZGERALD

(Of the National Canners' Association Laboratories.)

The Committee on Standards of the Association of Official Agricultural Chemists has defined ketchup as the clean, sound product made from the prepared pulp of clean, fresh, ripe tomatoes, with spices and with or without sugar and vinegar.

Since ketchup is a condiment, and since the tastes of individuals differ greatly, it is about as difficult to fix a standard for ketchup as for salad dressing, sauces and the like. However, at least partial specifications can and should be established. The character of the material should be clearly defined, and, if the grades are not determined on the basis of solids present, a minimum percentage of tomato solids should be prescribed.

But I desire to discuss, not the standardization of the products or different manufacturers, but the standardization of the brand of product of the individual manufacturer, for there is often a greater difference between the batches run on a single day by an individual ketchup maker than between the product of different manufacturers. Just what are the variations in composition?

The solid matter, or total solids, in ketchup varies from less than 12 per cent. to over 37 per cent. This means that the product varies from a substance having barely sufficient tomato added to give color and taste, to a rich, heavy tomato ketchup. The variation of total solids in any one brand is, of course, less, but large differences are not unusual. Three bottles of one brand showed a solids content varying from 12 per cent. to 16 per cent., and seven of another brand varied from 32 per cent to 37.2 per cent.

The variation in insoluble solids is comparable from 0.9 per cent. to 2.3 per cent. The ash varies usually from 2 per cent. to 4 per cent., owing to the addition of different amounts of salt. The acidity of ketchup varies from 0.43 per cent. to 2.34 per cent. About half of this acidity is due to the citric acid contained in the tomato, and the remainder to the vinegar added. The variation in the acidity of the same brand is great, four samples showing values of from 0.8 per cent. to 1.35 per cent. The sugar is derived from the sugar in the tomato and the sugar that is added, with the result that the variation in the amount present in the finished ketchup is as great as the variation in acidity.

Usually the ketchup maker adds the same weight of salt, onions and spices to each batch, irrespective of the volume of the finished product that

will be obtained; hence, a uniform product does not result, nor can uniformity be expected by such methods. Moreover, commercial spices are not uniform in quality and the amount of flavor extracted from them in ketchup making varies greatly; no considerable improvement is possible until suitable spice extracts are placed on the market.

It goes without saying that ketchup of uniform color, consistency and taste can be produced only by controlling the quality and quantity of its constituents. Therefore, any satisfactory method of control necessitates the determination of the solids in the batch of cyclone juice before sugar, salt, vinegar and spices are added. Control, based solely on uniform specific gravity of the finished product assures only that the specific gravity is uniform; it does not assure uniformity in consistency, sweetness, acidity or in any other characteristic of ketchup as a condiment.

Uniform quality also demands uniform methods of factory manipulation or practice. If the ketchup maker in one factory breaks the tomatoes by steam, the product will necessarily differ from that obtained in a second factory where a mechanical breaker is employed. The first procedure will give a product with proportionately more body, which is due probably to a higher pectin extraction, but will also entail a sacrifice of color.

Since, under any specific procedure in a factory, the distinctive tomato flavor and the consistency of the finished product depend entirely on the tomato solids, and since about half the final acidity and sugar content is derived from the same source, the control of the tomato solid content is especially important.

Fortunately the solids in cyclone juice have a fairly uniform composition. The ratio of total solids to insoluble solids is fairly constant, likewise the ratio of sugar to acid. The sugar in cyclone juice varies from about 42 per cent. to 54 per cent. of the total solids, averaging about 50 per cent.

Any method of determining the solids in cyclone juice may be used, but the one best adapted for the purpose involves sampling the contents of a tank filled to a definite height with boiling pulp. The cyclone juice may be prepared by any method. The tomatoes may be broken by steam or mechanical breaker, and may be cycloned hot or cold. As soon as the coils of the evaporating tank are covered, the steam should be turned on and the cyclone juice should be run into the tank until the tank is filled to a pre-determined height corresponding to a known volume. Instead of filling the tank to any height and, after the contents boil, turning off the steam and measuring the volume by means of a gauge stick, it is preferable that the tank always be filled to the same height with boiling pulp. This may be accomplished by filling the tank slightly above the mark and evaporating to the desired volume. When this point is reached a sample is taken and strained quickly through a piece of muslin into a No. 3 sanitary can or similar receptacle, which, in turn, is placed in a bucket or larger receptacle containing cold water, preferably ice water. The muslin removes enough of the insoluble solids to permit the use of a Brix hydrometer and the ice water cools it to a temperature below 90 degrees F., which is sufficient to prevent evaporation and permit the use of a correction table for the temperature of the filtrate. After the Brix reading is taken by a suitable hydrometer the temperature is read and the Brix reading corrected for the temperature.*

*This procedure is outlined in "Specific Gravity of Tomato Pulp" (second paper), Research Labatories, National Canners' Association. The temperature correction table is also given in this paper. Either Brix hydrometers giving direct specific gravity readings may be used. These should have a range from 4 to 10 degrees Brix, graduated to 1/10 degree, or the equivalent in direct specific gravity readings.

Tables have been prepared showing the number of gallons of finished product with any desired consistency that can be obtained from cyclone juice of any specific Brix reading. These tables are similar to those used in the concentration of ordinary tomato pulp and may be calculated to any desired consistency, such as the pulp tables of 1.040-1.042-1.045-1.047-1.050.†

Final concentration of the ketchup is controlled in the same manner as for pulp, either by a gauged tank or by specific gravity determination. The measurement of the final volume requires, of course, the use of a stick and a gauged tank. If we start, therefore, with a given volume of partially concentrated cyclone juice and determine the solids present, we can in every case quickly ascertain from thhe appropriate table the number of gallons of finished product we should obtain, and the gauge stick will indicate when to stop evaporation in the tank. One advantage of measuring the original volume at the boiling temperature is that no temperature corrections are necessary, as both the initial and final temperature measurements are approximately the same.

The final concentration may be controllel, as stated above, by determining the specific gravity of the finished product, using a suitable flask calibrated with water at the boiling temperature. The determination of specific gravity at this point will probably give more accurate results than the use of a gauge stick, and is to be recommended for use with the finished product, provided the added constituents have been standardized. The use of the flask and centrifuge method for determining the original solids is the boiling cyclone juice in place of the use of the Brix spindle on the filtrate gives satisfactory results.

The standardization of the sugar, acid, salt, onions and other constituents is very simple. Each gallon of finished product should contain a definite amount of each of these substances, as determined by the character of the ketchup desired.

The ketchup maker must find by experiment the quantities of these substances that give the desired flavor in a batch prepared from a known quantity of cyclone juice with known solid content. Since the final volume of the finished ketchup is known, it is simple to calculate the quantity of each constituent necessary for one gallon of finished ketchup. The quantities corresponding to the number of gallons of finished ketchup in the concentration table are then calculated and entered on the tables.

For example, suppose that we start with 800 gallons of cyclone juice (measured at the boiling point) with a corrected Brix reading of 7.0 degrees. If we find that the addition of 400 pounds of sugar, 30 gallons of 100grain vinegar and 80 pounds of salt gives a satisfactory product when concentrated to approximately 465 gallons (the figures in the 1.045 table) we see that each gallon of finished ketchup requires 400/465 or 0.17 pound of salt. Values for the other constituents, such as onions, may be similarly calculated. Each figure for final volume given in the concentration table is now multiplied by the quantities per gallon, and the values so obtained placed in adjacent columns.

For example, assume that the ketchup maker desires a product of heavy body and good keeping quality,, and that he uses for this purpose the concentration table used for producing 1.050 pulp. We will also assume that the basis of the ketchup is 800 gallons of pulp when at the boiling temperature. The following table may then be prepared:

†The final volumes for four different standard concentrations may be readily obtained by calculation from the ratios given in the paper referred to in the above footnote.

Column I gives the correct Brix reading of the filtrate.

Column 2 gives the corrected specific gravity of the filtrate.

Column 3 shows the point at which evaporation is to be stopped; in other words, the volume of the finished ketchup.

Columns 4, 5, etc., show the amounts of sugar, vinegar, salt, etc., respectively, to be added to the batch.

The construction of a table of this character is impossble unless we start with the same volume of cyclone juice. If the pulp is not at the boiling temperature, variable quantities of air are occluded in the juice. Although the effect of the presence of this air may be discounted in the determination of solids either by the centrifuge or Brix method, there is no method of correcting for air in measuring the volume in the tank. This precludes the construction of a table based on tomato solids calculated from retermination of volume and gravity. This method, even if practicable, would necessitate a preliminary calcuclation of the tomato solids in every batch.

It is obvious that a table indicating the quantities of sugar, salt, etc., to be added to the cyclone juice cannot be prepared unless we always start with a fixed volume of cyclone juice as a base. This is why I recommend that the tank always be filled to a predetermined height with cyclone juice at the boiling temperature. Otherwise, in handling each batch, separate calculations will be necessary to ascertain the amount of sugar, salt, etc., to be added. This amount of mathematics would make the whole process impossible and would throw the whole procedure back to the rule of thumb. This method has equal superiority over other procedures outlined for the concentration of ordinary tomato pulp.

To summarize:

(1) In order that the ketchup maker may produce a standardized product, it is necessary that he adopt uniform processes of manufac

ture.

(2) To maintain standards for the finished product he must standardize both the base and the added constituents.

(3) In standardizing the base he should start with fixed quantities of cyclone juice and control the concentration by tables similar to those used for pulp.

(4) The amounts of sugar, vinegar, spice, etc., to be added vary only with the volume of the boiling cyclone juice and its Brix reading, and if the volume is a fixed quantity, the amount of added constituents varies only with the Brix reading. Hence, if a fixed quantity of boiling cyclone juice is used, it is possible to prepare tables which will show without additional calculation the exact amount of each added constituent for a batch or any Brix or specific gravity reading.

Cucumber Catsup.-Forty gallons cucumber pulp, 10 gallons vinegar, 10 pounds salt, 20 pounds ground horse radish, 14 pounds ground cayenne pepper, 10 ounces preservative. Select ripe cucumbers, peel and run through pulper. Put all ingredients, except horse radish and preservative, in kettle, cook to a thick sauce, turn off steam and add the horse radish and preservative. Bottle while hot.

Mushroom Catsup.-Pack 100 pounds mushrooms in a barrel, with alternate layers of salt, using 5 pounds of salt to the 100 pounds. Stand in a very warm place for 24 hours, then crush mushrooms and express the juice; place the juice in a kettle and