# Ketchup

An audiobook by A. W. Bitting, read by LibriVox volunteers (1 h 55 min, English).

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 (sections 20 and 21 in this recording) is titled "Structure of the Tomato". In fact, it is devoted to microbiological examination of pulp and ketchup. ( Larry Wilson)

[Listen](https://invisiblenetwork.ai/books/librivox/12816)
[Read the book](https://invisiblenetwork.ai/books/gutenberg/56703/read)

## Chapters

1. Introduction (3:07): https://archive.org/download/ketchup_1804_librivox/ketchup_01_bitting_64kb.mp3
2. The Manufacture of Tomato Ketchup (12:44): https://archive.org/download/ketchup_1804_librivox/ketchup_02_bitting_64kb.mp3
3. Washing (3:54): https://archive.org/download/ketchup_1804_librivox/ketchup_03_bitting_64kb.mp3
4. Pulping (4:10): https://archive.org/download/ketchup_1804_librivox/ketchup_04_bitting_64kb.mp3
5. Cooking (2:16): https://archive.org/download/ketchup_1804_librivox/ketchup_05_bitting_64kb.mp3
6. Seasoning (9:36): https://archive.org/download/ketchup_1804_librivox/ketchup_06_bitting_64kb.mp3
7. Bottling (1:28): https://archive.org/download/ketchup_1804_librivox/ketchup_07_bitting_64kb.mp3
8. Processing (2:36): https://archive.org/download/ketchup_1804_librivox/ketchup_08_bitting_64kb.mp3
9. Factory Arrangements (2:12): https://archive.org/download/ketchup_1804_librivox/ketchup_09_bitting_64kb.mp3
10. Pulp Stock (4:30): https://archive.org/download/ketchup_1804_librivox/ketchup_10_bitting_64kb.mp3
11. Pulp from Trimmings (3:04): https://archive.org/download/ketchup_1804_librivox/ketchup_11_bitting_64kb.mp3
12. Color (4:02): https://archive.org/download/ketchup_1804_librivox/ketchup_12_bitting_64kb.mp3
13. Keeping Quality (3:19): https://archive.org/download/ketchup_1804_librivox/ketchup_13_bitting_64kb.mp3
14. Characteristics of Commercial Ketchup (4:32): https://archive.org/download/ketchup_1804_librivox/ketchup_14_bitting_64kb.mp3
15. Microscopic Examination (3:54): https://archive.org/download/ketchup_1804_librivox/ketchup_15_bitting_64kb.mp3
16. Structure of the Tomato (5:46): https://archive.org/download/ketchup_1804_librivox/ketchup_16_bitting_64kb.mp3
17. Structure of the Ketchup (2:46): https://archive.org/download/ketchup_1804_librivox/ketchup_17_bitting_64kb.mp3
18. Changes Produced in Pulp by Rotting (2:35): https://archive.org/download/ketchup_1804_librivox/ketchup_18_bitting_64kb.mp3
19. Organisms in Ketchup (12:39): https://archive.org/download/ketchup_1804_librivox/ketchup_19_bitting_64kb.mp3
20. Structure of the Tomato Part 1 (10:39): https://archive.org/download/ketchup_1804_librivox/ketchup_20_bitting_64kb.mp3
21. Structure of the Tomato Part 2 (15:07): https://archive.org/download/ketchup_1804_librivox/ketchup_21_bitting_64kb.mp3