Ketchup: Methods of Manufacture; Microscopic Examination

** "Ketchup: Methods of Manufacture; Microscopic Examination" by A. W. Bitting presents a scientific look into the world of early 20th-century ketchup production. It thoroughly explores how ketchup, mainly from tomatoes, was made while also focusing on the techniques used to check its quality. The publication explains the procedures to create ketchup, beginning with picking good tomatoes and going through washing, mashing, cooking, and bottling. It also stresses how important it is to be clean and handle things properly during the manufacturing process. The authors describe the steps for examining ketchup under a microscope to check the tomato integrity, watch for microbes, and ensure the product is safe to eat. The themes explore the science of food manufacturing paired with the technological aspect of food inspection, and it's written in a formal, educational tone. **