13 



" Barrels Nos. 51 and 52 were opened in the presence of 

 these gentlemen, and the results given were the unanimous 

 opinion. No. 51, before boiling. Color : yellow on the sur- 

 face, looking as if rusted ; [scraping the surface it showed 

 white and clean. 



No. 52. Color : bright and clean, both lean and fat, look- 

 ing as if just packed. 



Both sweet and firm. 



After boiling : 



No. 51. Color: yellowish on the surface, white and clean 

 within. Hardness : harder than 52, but attribute that to the 

 hog being younger. Loss in boiling : 6 Ibs. 3 ozs. Duality : 

 very firm and sweet. Weight: 195 Ibs. 



No. 52. Color: fat, white; lean, pink; both bright; 

 Hardness: firm but not equal to No. 51. Loss on boiling : 

 7 Ibs. Weight: 199. 



A number of barrels of each kind were then opened. The 

 result in color was, in all, the same. The barrels unevenly 

 numbered were uniformly stained yellowish, whilst the even- 

 numbered barrels presented the pork white and clean. 



The pork in the uneven numbered barrels was invariably 

 better cured. 



It was the unanimous opinion of the packers, that for sale 

 in the New York market, the even numbered barrels would 

 be preferred, because of the better color of the pork. But for 

 long shipments, the preference would be given to the un- 

 even numbered barrels, the pork being better cured. 



All other differences, except the two last named, were 

 deemed by them due to the age and feeding of the hog." 



Trial at Fort Washington, N. H., Aug., 1853. " Altogether 

 the pork in 75 was superior to 76 in color, sweetness and 

 firmness, and fewer pieces rusty." 



Trial at Key. West, Florida, Aug., 1853. " Pork in No. 27 

 much superior to No. 28, and so preferred by the men." 



Trial at Fort Mifflin, Pa., Aug., 1853. " On opening barrel 

 No. 57, I found that about six or eight inches of brine had 

 leaked^out, and that the pork was slightly rusted. Other- 

 wise it was white, tolerably hard and perfectly sweet. 



No. 58 was full of brine. The pork of quite a red color, 



