KETCHUP
This brief presentation of some factsconcerning the manufacture of ketchupand discussion of the methods for its examinationis offered in appreciation forthe many favors shown to us by manufacturers.The text has been kept as freefrom technical terms as the subject wouldpermit, and the results of observationsand experiments covered by direct statementsinstead of giving details andtables.
Nothing new is offered in the methodof manufacture, but the doctrine of theuse of sound fruit, sanitary methods, andsterilization is reiterated. The positiontaken upon the method of examinationis not new but it is thought proper topresent something concerning this phaseof the work to the manufacturer.
KETCHUP
Ketchup is a spiced sauce used for its condimentaleffect in imparting flavor, or to give relishto other foods. It receives its distinctive name fromthe base used, as, tomato, grape, currant, mushroom,walnut, etc.
The terms ketchup, catchup, and catsup are usedto designate any spiced sauce and seemingly withoutany reason for the one used other than personalpreference. Though the derivation of the term hasbeen attributed to different sources by the dictionaries,there seems to be more reason for the use ofthe term ketchup than for the others, both uponthe ground of its prior and more general use, andfrom the history of its derivation. Murray[1] givesthe derivation of ketchup from the Amoy dialectof the Chinese, the term being koechiap or ke-tsiap,meaning a brine of pickled fish or shell fish; and hestates that the Malayan kechap, which has beenclaimed as the original source, may be from theChinese, but that the word kitjap, as given by somedictionaries from the Japanese, is an impossibleword for that language, and is possibly an error forJavanese. The term catchup given by some dictionariesappears to be based on the assumptionthat the first syllable ketch is a colloquial form ofcatch. Many manufacturers use the word catsup, aspelling for which there seems to be no etymologicalwarrant. The earliest use of the term catsup, foundby the writer, with any particular significance attachedto it as distinct from the other two terms,is by Kitchiner, an English physician, in the Cook’sOracle, in which directions are given for reducing“catchup” to half the quantity, the statement beingthat “it may then be called double cat-sup or dog-sup.”The first edition of the book appeared in1817 in England.
1. Murray, J. A. H. New English Dictionary.
THE MANUFACTURE OF TOMATO KETCHUP
It is but natural that a product of this kindshould vary greatly in flavor due to the selec