11 



Trial at Fort Mifflin, Pa., Aug. 24,1852. 

 Pork all quite firm and solid ; No. 5(5 was the whitest; No. 

 55 appeared to be the hardest. An offensive smell issued 

 from 56 on opening the barrel, which was not the case in 55 ; 

 throughout 55 the meat was sweetest in smell. The piece 

 boiled from 55 was the sweetest and firmest and apparently 

 the best preserved. 



Trial at Fort Moultrie, S. C., Aug. 1852. 

 The examiners sum up their observations with the re 

 mark, that " the board is of opinion that for immediate use 

 the difference between the two barrels is very slight ; but 

 judging from the appearance and retentive firmness of the 

 pork in the two barrels, they think No. 91 will retain its 

 present state of preservation longer than No. 92." " The in- 

 side of the pieces in No. 92 were of a slightly greenish 

 tinge." 



Trial at Castle Pinckney, S. C., Aug. 1852." The smell 

 and taste of No. 1 was decidedly the sweetest and best flavor- 

 ed ; that of No. 2 being strong and rank." 



Trial at Fort Monroe, Fa., Aug. 1 852. The board conclu- 

 ded their examination by saying : " There appears to be so 

 little difference in the qualities of the two barrels of pork, that 

 the board cannot express any decided opinion as to their com- 

 parative merits." 



Trial at Key West, Florida, Aug. 1852. To the statement 

 of the examiners is appended the following by Capt. J. Vogdes: 



"I concur with the board in the above report. I would in 

 addition beg leave to state that the salt was much better dis- 

 solved in No. 26 than in No. 25. The salt in No. 26 tasted 

 strongly of the pork, whilst that of No. 25 seemed as pure 

 as when it had been packed. No. 25 was issued immediately, 

 (Aug. 24,) No. 26 on the 10th of this month, (Sept.) The 

 soldiers prefer No. 25 for eating meat to No. 26." 



Trial at Ft. Adams, R. J., Sept. 1852. Maj. Sherman con- 

 cludes his report thus : 



"It is the opinion of the board that at the present time no 



