CHAPTER IX. A DISCUSSION OF THE INGREDIENTS OF CATSUP; WHEN AND

HOW THEY SHOULD BE ADDED; AND THE AMOUNTS OF EACH PER 100 GALLONS OF FINISHED CATSUP 80

Measuring the volume of tomato juice—amount of tomatoes—keeping batches uniform—use of spices in a sack—use of spices direct and when to add them—use of spices in two batches—what is extracted—storing spices—quality of flavor—use of essential oils—how to add essential oils—paprika—quantities of spices and oils per batch—essential oils economical—adulteration of ground spices—onions and garlic—sugars—sugar syrups—use of sugar in large quantities—salt—vinegar—transference of vinegar—adding the vinegar—acidity—testing finishing point—holding batches—making catsup from pulp—use of benzoate of soda.