s 



BULLETIN 928, IT. S. DEPARTMENT OF AGRICULTURE. 



Table 6 shows the relative quantities of curing materials in the 

 old pickle from each tierce, based upon 100 parts of each curing 

 material in the new pickle. 



Table 6. — Relative composition of new and old ham pickles at establishments A r 



B, and C. 



Establishment A. 



Constituent. 



Age of 



Tierce 1 , 

 granu- 



Tierce 2, 



Tierce 3, 



Tierce 4, 

 70 per 



Tierce 5, 



refiners' 



sirup. 



pickle. 



lated 



dextrose. 



cerelose. 



cent corn 





sugar. 







sugar. 



Days. 



Per cent. 



Per cent. 



Per cent. 



Per cent. 



Per cent. 



New. 



100.00 



100. 00 



100.00 



100.00 



100. 00 



54 



55.91 



60.39 



61.25 



61.95 



59.06 



New. 



100. 00 



100. 00 



100. 00 



100. 00 



100.00 



54 



61.58 



83.35 



62.26 



63.16 



77.19 



New. 



100. 00 



100. 00 



100. 00 



100.00 



100. 00 



54 



68.37 



66.31 



67.96 



69.02 



68.99 



Tierce t 



raw 



sugar. 



Sodium chlorid 

 Do 



Sodium nitrate. 

 Do 



Total sugar — 

 Do 



Sodium chlorid 

 Do 



Sodium nitrate 

 Do 



Total sugar — 

 Do 



Sodium chlorid 

 Do 



Sodium nitrate 

 Do 



Total sugar 



Do 



Per cent. 

 100. 00 



59.57 

 100.00 



58.49 

 100. 00 



70.57 



Establishment B. 



New. 



45 

 New. 



45 

 New. 



45 



100. 00 

 67.45 



100. 00 

 86.21 



100. 00 

 78.21 



100.00 



100.00 



"ioo.'oo 



100. 00 

 65.21 



100.00 

 75.86 



100.00 

 73.91 



100.00 

 65.39 



100.00 

 75.00 



100.00 

 77.36 



100.00 

 66.44 



100. 00 

 79.35 



100.00 

 74.82 



Establishment C. 



New. 



100. 00 



100.00 



100.00 



100. 00 



100. 00 



55 



66.21 



64.79 



67.32 



63.52 



59.80 



New. 



100. 00 



100. 00 



100.00 



100. 00 



100. 00 



55 



36.36 



54.17 



31.58 



82.61 



34.78 



New. 



100. 00 



100. 00 



100.00 



100.00 



100. 00 



55 



78.85 



70.66 



76.24 



53.23 



71.66 



These data indicate no great differences in the sugar content of the 

 old pickle from the different tierces. There are considerable varia- 

 tions in the sodium-nitrate and sodium-chlorid contents of some of 

 the pickles, but it is doubtful if they have any special significance. 

 Attention is called to the fact that on the average the old pickle from 

 the three establishments contains 63.38 parts sodium chlorid, 64.85 

 parts sodium nitrate, and 71.57 parts sugar, as compared with 100 

 parts present in the new pickle. The waste of curing materials oc- 

 casioned by throwing away the old pickle from cured hams is ap- 

 parent. 



COMPOSITION OF THE HAMS. 



Table 7 shows the composition of the hams. Analyses were made 

 of the lean portion of a slice cut from the thickest part of each of two 

 hams from each lot. While there is more or less variation in the 

 composition of the several lots of hams, the data do not appear to 

 have any special significance. 



