New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-07-05

clsively TO the culture OF tomatoes. the choices
ones OF which reserved for tomato ke'cnup
There are large factories in which ketchup making
Is the chief Industry random visit 10 enc OF these
factories is enough TO convince the owner of tho
most faded palate that there are favors yet worth
tasting Tomatoes are put up in nearly half nun.
dred nconceivable ways. but chiefly In ketchup
The cooking IL done on scientific principles me
original recipe for the ke'chup produced unlike thas
Of a certain famous English sauce. probably came
from an old woman In the country. but the prod.
uct has been so changed and improved by expert.
rent that the Old woman herself would be forced
70 admit that she had attained the highest rank
in her art.
The best efforts OF least two skilled men in one
OF the factories have been devoted 10 improving tS
favor OF ketchup. but the result OF their labors
can be obtained by the general public only in tho
finished product Their processes are carefully
guarded secrets KEEP, locked up IN their breasts. II
both OF them should die suddenly the world would
miss a distinctive product OF the culinary art. The
superintendent OF the factory is one Of these men.
He probably knows much about preserving
fruits and making sauces as any man in the United
States-and maybe than any other man. He
tells an interesting story about the famous Eng.
lish sauce before mentioned.
The makers OF the did enormous bust.
ness and kept their recipe Thieves tried
% steal IT, and other manufacturers initiated the
flavor the bottles. the labels and forth but no.
body succeeded in making sauce that Just ike
Il. The rival manufacturers succeeded in getting
decisions in their favor allowing them use the
same and even 10 have similar coats-of-arus
and labels, bu; the name OF tho original makers
was a guarantee OF the peculiar qualify OF ehels
sauce
One day the foreman OF the big works had Q
quarrel with the proprietors and withdrew. He be.
gan making and placing the market a sauce -
nearly like the original that connoisseurs could not
tell them apart. The foreman kept this up awhile,
and then suddenly retired business.
closed his works. stopped making sauce and lived
in luxury thereafter Nobody has any positive evi-
dence TO the manner In which ne acquired HE
wealth SO suddenly, but some people can guess No
one else since then has been able to make %
The secret 0f the tomato ksteAup made her. =
intendent We say We make ketchup without the
sf Of sS i s eSsTns and we Dc
fermentation II you can get Just the RICH, amount
IS you. have 70 Just little too much TO make
sure, ina, fermentation will se, in: ana that
fermentation Of food in the stomach Il is as plsis
as that two and two make four,
Then there Is another thing the colorfn1 yr.<>>.
These highly coored ketchups that look 80 brisSi;
are really not as pleasing 70 the eye a ksSl
' they certainly are not SO hsalhtu for they
So much for the makers estimate OF his -,
matte vain OF the air there after re dinn Sne =
most as good as a dash OF tomato ketchup g =
mand for the various preserves that are put uS -
These are furnished largely by the farm -
necton with the factory and partly by surros,u/.S
gardeners The finest reddest fruit IL rrservS7 r
the ketchup making II must be unbrulsed 9SsS r.
placed In a scalding machine where with = -
arate cold wasalngs and hot plunge ~ + =
skin is oosened Hence II goes into q rSSnd,<
machine called the cyclone" which separafSS ~
pumps take the pup 10 a sitter" where the co,r,
nbres are taken out and nothing but the bSoSd~
Even this refining process Is not enough. ~
then PLACED IN large Theoretically sealed - ~
!, 10 cooked without foreign substance a "a 49,
These cans are taken down thy TX :. u -
as occasion demands. and the r. nsss scss ~
ing ketchup from the essero( - ~ ~ -
gins The pulp goes thross. ~ ~ .s3<s.sse -
G "a ,sr tnas make i smoo; lie crSsH a.
: :9ne a Country girls VIII 49,. = sSnsa
only two men knOT-oH "a S"cX-w 1ot ~ o.
ketcnuo rse1y ,for 100 ~ n 49, Z
49, ~ : 8 8. : nd > II