Ketchup
A. W. Bitting
Read by Peter Yearsley
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) (1 hr 54 min)
Chapters
| Introduction | 3:07 | Read by Peter Yearsley |
| The Manufacture of Tomato Ketchup | 12:44 | Read by Peter Yearsley |
| Washing | 3:54 | Read by Peter Yearsley |
| Pulping | 4:10 | Read by Peter Yearsley |
| Cooking | 2:16 | Read by Peter Yearsley |
| Seasoning | 9:36 | Read by Peter Yearsley |
| Bottling | 1:28 | Read by Peter Yearsley |
| Processing | 2:36 | Read by Peter Yearsley |
| Factory Arrangements | 2:12 | Read by Peter Yearsley |
| Pulp Stock | 4:30 | Read by Peter Yearsley |
| Pulp from Trimmings | 3:04 | Read by Peter Yearsley |
| Color | 4:02 | Read by Peter Yearsley |
| Keeping Quality | 3:19 | Read by Peter Yearsley |
| Characteristics of Commercial Ketchup | 4:32 | Read by Peter Yearsley |
| Microscopic Examination | 3:54 | Read by Peter Yearsley |
| Structure of the Tomato | 5:46 | Read by Peter Yearsley |
| Structure of the Ketchup | 2:46 | Read by Peter Yearsley |
| Changes Produced in Pulp by Rotting | 2:35 | Read by Peter Yearsley |
| Organisms in Ketchup | 12:39 | Read by Peter Yearsley |
| Structure of the Tomato Part 1 | 10:39 | Read by Peter Yearsley |
| Structure of the Tomato Part 2 | 15:07 | Read by Peter Yearsley |
Reviews
How does he do it?
Deadairman
Peter Yearsley could read the NYC phone book and make it interesting. Always one of the best.