The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-07-17
THE NATIONAL cONDrNENT.
-.-a,o ketrhup, Its Manufacture
and AduIterafIOn.
FROM the New York Tribune,

lam the New lolh AAlu4l4e-
, Jersey is the home Of the tomato.
.-..fsIiv Of the national sauce OF
@ tomato ketchup. Here the to-
-.,rt attains its highest state OF
...--,p and produces a fruit SO Ius-
red and round as TO justify the old
---..-- r..n,e Of .'love apple 10 Whieh
r-.-,r srul cling calling IL poinine
The tomato plant Delhs ia
49, - America, and the name cy..l. ~.
= % tLc Indian WORD tuingt-, - ~,
49, --a- tomato ketchup should De W
+4rel I'm the land. and that AIneI -
Esd f,lrnish the choicest bTan9s oL , t.S
-fs.- for the whole world - 80
= FL. French cook is surpassed III 80
-.-.-ee. II he wants real tomato A9t0i--
- 81 must buy il in America 5000 -
u--i.-sureading acres are ueNo'eS "a
-s-, exclusively 10 the culture q "
-- the choicest ones OF @nlCA a.
---s-r.1 Tor tomato ketchup. There are
-.a factories in which ketcnup ma hii.S
T. FL. chief industry. A randoIn Nis4t -
af these factories is enough 70 COR
,-r-- the owner of the most JaQeu pa!1.e
SHAT there are favors yet WORT, 'as silrs-
tomatoes are put up in nearly halI a nun
r-5 irconceiVable ways, but chleHy III
f--rrn The cooking Is done on scleh-
IN, principles. The original recipe AOs
-ra k-tchup produced, unllhe 10 u
.-.r-sfn famous English sauce, pIoDdDlS
-.. from an old woman IN the couh-
tr,~ bur the product has been 50 chaheS9
a-l frrurOved by experiment tnat lhe OlA
vomau herself would be FORCED 70 duhht
rrat She had not attained the hlsheS'
rank in her art. =,
The best efforts of at least two men in
on. NJ the factories have been devoted 10
narrowing the flavor of the ketchup' DuI
The result Of their labors can DC ooIaI ii
b., -ra General public only in the finished
.rr5lu.+ Their processes are careIuily
etiarded secrets, kept locked up IN theiI
lcessts. If both of them shouI1 uie s 49,
denly the world would miss GlsthctlNe
product of the culinary art Inc super
-rtanJent Of the factory is one or these
mon He probably knows as much aDout
nrescrving fruits and making sauces as
any man in the United States-and may
bs more than any other man.. He tells an
interesting story about the FAMOUS Eng
IIsh sauce before mentioned.
The makers of the sauce did an enor-
nous business and kept their recipe a
secret. Thieves tried 10 steal ~, anu
other manufacturers initiated the mayor,
he bottles the labels and so fortn, put
nobody succeeded in making sauce that
was lust ike il. The rival manufacture
succeeded in getting decision IN lhelr
favor allowing them to use the same name
and even to have similar coats-ot-arms
and labels but the name OF the original
makers was a guarantee of the peculiar
quality of their sauce.
One dav the foreman of the big WORKS
mad a quarrel with the proprietors and
Withdrew He began making and placing
ON the market q sauce so nearly IKE me
original that cOnniosseurs could not ten
them auartt The foreman kept this up
awhile and then ne suddenly retired from
the business, closed his works, stopped
making sauce and lived in luxury there
after Nobody has any positive evidence
as to the manner in which ne acquired MS
wealth so suddenly, but some people can
GUESS. No one else since then has been
able 10 make sauce so nearly ike the
original.
THE secret of the tomato ketchup made
here is just as carefully guarded as that,
said the superintendent. we say we
make ketchup without the use of chem
icals or cOlorirg matter, and we DO 1t:
Salcylic acid is the standard chemical
10 prevent fermentation. If you can get
Just the right amount of that perhaps 1t
Is not harmful; but the trouble is you
have to use just little too much TO
make sure that fermentation will not set
in; and that surplus amount of salicylic
acid binders the natural fermentation of
food I'm the stomach. 1t IS as plain as
that two and two make four.
"Then there is another thing, the col
OTing matter. These highly colored ket-
chups that look SO bright are really not
as pleasing to the eye as a ketchup that
retains the natural color of the tomato,
and they certainly are not so healthful
for they contain carmine. Any one who
knows what carmine is made of doesn't
care TO eat it,
SO much for the makers estimate of
MS own product The factory is certainly
neat and aromatic A Whit of the air
there after dinner is almost as good as
dash Of tomato ketchup. 1t requires
ZOO tons Of tomatoes daily to supply the
demand of the various preserves that are
put up here. These are furnished largely
by the farm in connection with the fac
tory and partly surrounding gardeners.
NIhe hneSt, reddest fruit is reserved for
the ketchup making. 1t must be un-
bruised. This is placed in a scalding ma
chlhe, where, with two separate cold
Washings and a hot plunge bath, the skin
is ioosened. Hence il goes into peculiar
machine called the Cyclone" which sep
arates the skins and seeds from the puip
hls porcelain-lined pumps take the pulp
10 a SITTER where the coarser fibers
are taKen out and nothing but the blood
Ivd Huld percolates through to be made
INTO ketchup. Even this refining process
Is not enough, for the water is separated
from IL, and the clear pulp is then placed
III IaIse Theoretically sealed cans where
~ Is cooked without foreign substances of
any KIND as preservatiVe.
4h ese cans are taken down throughout
1He year as occasion demands, and the
rear process of making ketchup from the
CHcs OF me tomato begins. The pulp
5oes through more sitting machines that
iin"Ae ~ smooth like cream, and is placed
~ large un-lined kettles, where is is boil-
60 ana seasoned Country girls with
Il5sh Jersey complexions stir ii IN mean
"ule, ana the spices-wIat they are oniv
W. men know-are added. 1t IS then TO-
e 80 u55etchup ready for the bottles, buck
g. IS anu barrels that await it; for ketchun
ton. anu shipped ny the