The factory at which the experiments were conducted has sanitary
buildings and surroundings, the floors are of concrete for flushing,
and the pipes used in conducting the pulp to the kitchens are
porcelain-lined to prevent discoloration from the iron and to insure
cleanliness. The tubes which carry the ketchup from the kettles to the
receiving tank, finishing machine, and bottler are silver-plated. Not
all of these measures are necessary to make a good ketchup, but they
show the care exercised in making an article of good appearance and of
the finest quality.
The conditions under which ketchup is made and the care with which the
work is done at some of the better factories is equal to that used in
the manufacture of any food product. Whole selected fruit is used,
cleanliness is maintained at every point, the best grades of spices,
vinegar, granulated sugar, and salt are added for flavoring, and the
bottles are carefully washed. The ketchup put up under such conditions
will have a bright natural color, will remain good as long as the
container is unbroken, and will continue in that condition for some
time after opening if kept at a fairly cool temperature.