KETCHUP, a sauce or relish prepared principally from the juice of mushrooms and of many other species of edible fungi, salted for preservation and variously spiced. The term ketchup, written also catsup and katchup, is said to be of Japanese origin. The following may be taken as a typical example of the ingredients and method of preparation of ordinary ketchup. Freshly gathered mushrooms are placed in a wooden vessel and sprinkled with salt. They are left for two or three days, during which time they are repeatedly stirred and turned over. The juice is then squeezed out, and to every gallon of the juice there is added of crushed cloves and mustard seed half an ounce each, and of black pepper, ginger, and allspice each an ounce. The mixture is boiled gently, decanted, and left to macerate , for about two weeks, after which it is strained off and bottled. Should it show any tendency to putrefaction it is again boiled with the addition of salt and spices. It is of the utmost consequence to avoid copper, lead, and pewter vessels or implements in the preparation of ketchup; as far as possible glazed earthenware vessels alone should be used. The juices of various fruits, such as cucumbers, tomatoes, and especially green walnuts, are used as a basis of ketchup, and shell-fish ketchup, from oysters, mussels, and cockles, is also made; but in general the term is restricted to sauces having the juice of edible fungi as their basis.

KETI, a town and port in Kurrachee district, Sind, India, situated on the Hajâmro branch of the Indus, in 24° 8' 30" N. lat., 67° 28' 30" E. long. Population (1872), 3199. The town is a large seat of river trade, and ranks next to Kurrachee among the ports of Sind. The sea-going exports comprise grain, pulses, oilseeds, wool, cofton, drugs, dyes, saltpetre, and firewood. The imports include cocoa-nuts, cotton piece goods, metals, sugar, spices, coir, and shells.

KETTERING, a market-town of Northamptonshire, is built on a slope near the Ise, a tributary of the Nen, 14 miles north-east of Northampton, and 75 miles north-west of London. The principal buildings are the church of SS. Peter and Paul, a good specimen of the Perpendicular style, with a tower and spire; the church of St Andrew, built in 1870, in the Decorated style; the town-hall anti cornexchange; the temperance hall; and the union workhouse. The water-works were erected in 1872 at a cost of £12,000. The chief manufactures of Kettering are boots, shoes, brushes, stays, clothing, and agricultural implements. There are iron-works in the immediate neighbourhood. The privilege of market was granted in 1227 by a charter of Henry III. The population in 1881 was 11,093.

the name of Abraham’s second wife. Abraham married Keturah, when he was one hundred and forty years of age, and by her he had six sons, Zimram, Jokshan, Medan, Midian, Ishbak, and Shuah. Some chronologers, as Bishop Clayton, Hallet, &c, thinking it improbable that Abraham should marry again at such an advanced age, have dislocated the chronology of this period, by supposing that Abraham took Keturah as a concubine, in consequence of his wife Sarah’s barrenness, even before he left Charran; and that Keturah’s children were among the souls born to him and Lot during their residence in that country. But it seems evident from the whole tenor of the history, that Abraham was childless until the birth of Ishmael, Gen. xv, 2, 3; that he had no other son than Ishmael when he received the promise of Isaac, Gen. xvii, 18; and that Isaac and Ishmael jointly, as his eldest sons, celebrated his funeral, Gen. xxv, 9. His second marriage, at the age of one hundred and forty years, shows his faith in the divine promise, that he should be “a father of many nations;” for which purpose his constitution might be miraculously renewed, as Sarah’s was. Beside, Abraham himself was born when his father Terah was one hundred and thirty years of age. Abraham settled the sons of Keturah in the east country of Arabia, near the residence of Ishmael.