30 BULLETIN 1086, V. S. DEPARTMENT OF AGBICULTUEE. 



Table 16. — Smoke record of pickle-cured picnics — -Continued. 

 East St. Louis. 





Lot 

 No. 



Weight 



in 



smoke 



(pounds). 



Hours 

 smoked. 



Temperature 

 of smoke- 

 house at— 



Net 



weight of 

 cooled 

 meat 



(pounds). 



Total loss in 

 smoke. 



Total lo3s from 



chilled fresh 



weight through 



smoke. 





Begin- 

 ning 



(°F.) 



Close 



(° F.). 



Pounds. 



Per 



cent. 



Pounds. 



Per 



cent. 



Oily 



1 

 2 

 3 



4 



2 



1 

 2 

 3 

 4 



252 

 268 

 261 

 200 



m 



36 



34i 



32J 



76 

 62 



82 

 72 



63 



74 

 68 

 70 



225 

 239 



228 

 179 



27 

 29 

 33 

 21 



10.71 

 10.83 

 12.64 

 10.50 



16 

 12 

 14 

 10 



6.64 





4.78 

 5.79 

 5.29 





981 









871 



110 



11.21 



52 



5.63 













Soft 



295 



36 



62 



74 



261 



34 



11.53 



10 



3.69 







Firm 



289 

 287 

 281 

 314 



34J 

 36 

 34i 

 32* 



76 1 63 



255 

 257 



248 

 286 



34 

 30 

 33 



28 



1L76 

 10.45 

 11.74 

 8.92 



17 

 10 

 19 



8 



6.25 





62 



82 

 72 



74 

 68 

 70 



3.75 

 7.12 

 2.72 





1,171 









1,046 



125 



10.67 



54 



491 













Combined Results of Foet Worth and East St. Louis Smoke Records on Pickle-Cured Picnics. 



Oily: 



Fort Worth .. . 





284 

 981 









248 

 871 



36 

 110 



12.68 

 11.21 



9 



52 



3.50 



St. Louis 











5.63 



















1,265 









1,119 



146 



1L54 



61 



5.17 













Soft: 



Fort Worth 



257 









226 

 261 



31 

 34 



12.06 

 11.53 



6 

 10 



2.59 



St. Louis 





295 









3.69 

















552 









487 



65 



11.78 



16 



3.18 













Firm: 



Fort Worth 



268 

 1,171 







235 

 1,016 



33 

 125 



12.31 

 10.67 



3 



54 



1.26 



St. Louis 





1 





4.91 







1 









. 1,439 









1,281 



158 



10.98 



57 



4.26 













The smoke records of picnics show that the loss in Fort Worth tests was greater than 

 at St. Louis and the oily meats shrank more than the firm. 



The combined results were as follows: Oily, 11.54 per cent; soft, 11.78 per cent; 

 firm, 10.98 per cent. The loss from chilled weight through smoke for both Fort 

 Worth and East St. Louis show that the oily shrank 0.91 per cent more than the firm 

 and 1.99 per cent more than the soft. 



Table 17. — Retaining period of pickle-cured picnics. 

 Fort Worth. 





Lot 

 No. 



Net 

 weight 



cooled 

 smoked 



(lbs.). 



Net 



weight 



of meat 



24 hours 



after 



(lbs.). 



Net weight at 

 end of— 



Loss during 

 retaining. 



Green weight through 

 retaining period. 





6 days 

 (lbs.). 



21 days 

 (lbs.). 



Pounds. 



Per 

 cent. 



Loss 

 (lbs.). 



Per cent- 





Loss. 



Yield. 



OUy 



1 

 2 

 3 



248 

 226 

 235 



1245 

 1224 

 1234 



229 

 209 

 219 



2 211 

 2 191 



2 203 



37 

 35 

 32 



14.92 

 15.49 

 13.62 



46 

 41 

 35 



17.90 

 17.67 

 14.71 



82.10 



Soft 



82.33 



Finn 



85.29 













.. 



