14 



rather soft, and had an offensive odor. The salt had not pen- 

 etrated or * struck in' the pork, which is tainted and unfit for 



use." 



Trial at Fort Trumbull, Conn., Aug., 1853. ",No. 34, after 

 boiling, had flavor decidedly rusty. No. 33 not perfectly 

 sweet, but much superior to 34." 



Trial at Fort Van Couver, W. T., Aug. 1854. 

 "The board is of the opinion that the pork in barrel 61 is 

 better preserved in every respect than that in No. 62." 



Trial at Fort Reading, Cat., Aug. 30, 1854. 

 " The flavor of No. 73 was better and more agreeable than 

 No. 74, although No. 74 was not quite so salt. Both 73 and 

 74 were considered excellent in quality, but the preponderance 

 in favor of No. 73." At a previous trial, same post, in Febru- 

 ary, the report says : " From the above experiments and tests, 

 the board are of the opinion that No. 71 is a superior quality 

 of pork, losing less in weight and generating less thirst, two 

 very important points," &c. 



Trial at Key West, Fla., Aug. 24, 1854. 



"No. 29: Hardness Firmer than usual contract pork ; fat 

 and lean no appearance of separation ; Color A little redder 

 than usual contract pork ; very healthy appearance ; fat very 

 white ; Sweetness Sweeter than usual contract pork ; no offen- 

 sive smell on opening barrel ; Loss in boiling 20 Ibs. reduced 

 to llf ; Quality after boiling firm, sweet, of a good color, 

 much more acceptable to the men than the usual contract 

 pork ; by the men considered the best pork they have ever 

 had at this post. 



No. 30 : Hardness Rather soft ; Color Bright red ; unheal- 

 thy ; very offensive smell when barrel was opened ; Sweet- 

 ness Sour before and after boiling ; Loss in boiling 20 Ibs. 

 reduced to 7|; Quality after boiling Soft, sour, greenish; 

 and lean inclined to separate ; not good pork ; the fat had 

 separated from the lean in the barrel ; salt well dissolved. A 



Trial at Fort Moultrie, S. C., Aug. 24, 1854. 

 "In regard to the color of the pork, the Board is of the 

 opinion that the pork in barrel marked 95 is superior, it hav- 



