208 THE ANALYST. NOTE ON MUSHROOM KETCHUP. BY J. F. LIVERSEEGE, F.I.C. (Read at the Mccting, Jfap 4, 1904.) LAET year I required information as to the composition of mushroom ketchup, but on consulting numerous books I failed to find a single analysis. According to cookery books mushroom ketchup is made by sprinkling salt on mushrooms, allowing to stand some days, and boiling the liquid which is produced with spices. I obtained samples from two different makers in July; they were nearly twelve montha old, as it was too early in the year for new ketchup. The samples contained a notable quantity of sediment, and were filtered before analysis. One of theTHE ANALYST. 209 sediments was microecopically examined, and found to be mainly composed of small oval bodies, probably spores.The analytical results, expressed in grammes per 100 c.c., were as follows : A. B. Specific gravity ... ... ... ... 1.05 ... 1.07 Organic solids ... ... ... ... ... 6.3 ... 4.0 Chlorides, calculated ae'NaC1' ' ... ... 2.6 ... 7.6 Phosphates, calculated 'as (PO,) . . ... 0.48 ... 0.44 Nitrogen ... ... ... ... ... 0.7 ... 0.6 Acidity, calculated as acetic acid ... ... 0.7 ... 0.3 Ash ... ... ... 4.0 ... 8.7 Difference ... ... ... ... 1.4 ... 1.1 - DISCUSSION. Mr. G. RUDD THOMPSON said that in Monmouthshire, where small farmers made considerabb quantities of mushroom ketchup for their own use, the process of manufacture was similar to that mentioned by the author, but with a very curious addition, namely, dried pig's liver. The pig's liver was dried up by heat-toasted, in fact-and then ground in a mortar or between two stones, and a, small quantity added to the ketchup.As a rule about 3 per cent. of the organic solids of such ketchup consisted of this dried pig's liver. In the residue under the microscope this carbonaceous matter appeared like fine charcoal, being powdery and structure- less. The more highly torrefied the liver was the more highly its effects seemed to be appreciated by the local producers. Mr. RICHMOND inquired whether any of the liver cells could be seen under the microscope in the cases to which Mr. Thompson referred. Mr. SEYLER observed that it would have been interesting to know whether any of these samples contained preservatives. Dr. SCHIDROWITZ remarked that if the nitrogen in Sample B were multiplied by the usual albuminoid factor, it would be seen that nearly the whole of the organic s o l i h o u l d be albuminnids.Mr. THOMPSON, in replying to Mr. Richmond's question, said that in the few samples he had examined he had obeerved no trace of cellular structure which would identify the pig's liver, owing to the high degree to which it was considered necessary to heat the liver in order to develop the full flavour in the ketchup. With regard to the queRtion of preservatives, some time ago he had occasion to examine a number of samples of sauces and table condiments, including two simples of mnsh- room ketchup by well-known makers, in both of which weighable quantities of boric acid had been found. The proportion of total solids in these borated samples was con- siderably larger than in the samples referred to in the present paper, the ketchup being much thicker. In Sample .A the difference was somewhat greater. AUTHOR'S NoTE.-Both samples were free from borates.