Ketchup: Methods of Manufacture Microscopic Examination

Ketchup: Methods of Manufacture; Microscopic Examination

This brief presentation of some facts concerning the manufacture of ketchup and discussion of the methods for its examination is offered in appreciation for the many favors shown to us by manufacturers. The text has been kept as free from technical terms as the subject would permit, and the results of observations and experiments covered by direct statements instead of giving details and tables. Nothing new is offered in the method of manufacture, but the doctrine of the use of sound fruit, sanitary methods, and sterilization is reiterated. The position taken upon the method of examination is not new but it is thought proper to present something concerning this phase of the work to the manufacturer. Ketchup is a spiced sauce used for its condimental effect in imparting flavor, or to give relish to other foods. It receives its distinctive name from the base used, as, tomato, grape, currant, mushroom, walnut, etc. The terms ketchup, catchup, and catsup are used to designate any spiced sauce and seemingly without any reason for the one used other than personal preference. Though the derivation of the term has been attributed to different sources by the dictionaries, there seems to be more reason for the use of the term ketchup than for the others, both upon the ground of its prior and more general use, and from the history of its derivation. Murray[1] gives the derivation of ketchup from the Amoy dialect of the Chinese, the term being koechiap or ke-tsiap, meaning a brine of pickled fish or shell fish; and he states that the Malayan kechap, which has been claimed as the original source, may be from the Chinese, but that the word kitjap, as given by some dictionaries from the Japanese, is an impossible word for that language, and is possibly an error for Javanese. The term catchup given by some dictionaries appears to be based on the assumption that the first syllable ketch is a colloquial form of catch. Many manufacturers use the word catsup, a spelling for which there seems to be no etymological warrant. The earliest use of the term catsup, found by the writer, with any particular significance attached to it as distinct from the other two terms, is by Kitchiner, an English physician, in the Cooks Oracle, in which directions are given for reducing catchup to half the quantity, the statement being that it may then be called double cat-sup or dog-sup. The first edition of the book appeared in 1817 in England. ......Buy Now (To Read More)

Product details

Ebook Number: 56703
Author: Bitting, A. W. (Arvill Wayne)
Release Date: Mar 8, 2018
Format: eBook
Language: English

Contributors

Contributor (Author): Bitting, K. G. (Katherine Golden), 1869-1937