By: A. W. Bitting (1870-1946)
The Bittings have written a number of books on canning and home preparation of food. This short volume includes a brief description of the preparation and production of ketchup, primarily from commercial production view, and then a more scientific treatment of this condiment and its ingredients.
Note: The last section in the book is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup.