16 



BULLETIN" 928, U. S. DEPARTMENT OF AGRICULTURE. 



Table 13. — Relative composition of new and old bacon pickle at establishments 



A, B, and C. 



Establishment A. 



Constituent. 



Age of 

 pickle. 



Tierce 1, 

 granu- 

 lated 

 sugar. 



Tierce 2, 

 dextrose. 



Tierce 3, 

 cerelose. 



Tierce 4, 



70 



per cent 



corn 



sugar. 



Tierce 5, 



refiners' 



sirup. 



Tierce 6, 

 raw 



sugar. 



Sodium chlorid 

 Do 



Sodium nitrate 

 Do 



Total sugar 



Do 



Days. 

 New. 



26 

 New. 



26 

 New. 



26 



Per cent. 

 100.00 



61.14 

 100.00 



59.18 

 100.00 



76.40 



Per cent. 

 100.00 



61.74 

 100.00 



67.92 

 100.00 



69.32 



Per cent. 

 100.00 



64.49 

 100.00 



66.66 

 100.00 



70.18 



Per cent. 

 100.00 



61.22 

 100.00 



64.15 

 100.00 



70.59 



Per cent. 

 100.00 



62.28 

 100.00 



67.92 

 100.00 



74.58 



Per cent. 

 100.00 



63.21 

 100. 00 



67.92 

 100. 00 



77.77 



Establishment B. 



Sodium chlorid 

 Do 



Sodium nitrate 

 Do 



Total sugar — 

 Do 



New. 



45 

 New. 



45 

 New. 



45 



100.00 

 70.08 



100.00 

 44.83 



100.00 

 78.47 



100.00 

 71.58 



100.00 

 59.09 



100.00 

 86.27 



100.00 

 72.98 



100.00 

 76.92 



100.00 

 65.69 



100.00 



100. 00 



70.46 



70.50 



100.00 



100.00 



65.39 



79. 17 



100.00 



100.00 



73.03 



76.33 



Establishment C. 





New. 

 27 



New. 

 27 

 New. 

 27 



100.00 

 55.39 



100.00 

 54.59 



100.00 

 54.52 



100.00 

 55.01 



100.00 

 55.92 





Do 









Do 



















100.00 

 79.27 



100.00 

 79.14 



100.00 

 70.24 



100.00 

 80.90 





Do 













COMPOSITION OF THE BACON. 



Table 14 shows the composition of the several lots of bacon bellies. 



Table 14. — Composition of sweet-pickle bacon at establishments A, B, and C. 



Establishment A. 



Constituent. 



Moisture 



Sodium chlorid 

 Sodium nitrate 

 Total sugar 



Tierce 1, 

 granu- 

 lated 

 sugar. 



Per cent. 



15.34 



3.62 



.09 



.33 



Tierce 2, 

 dextrose. 



Per cent. 



26.04 



3.15 



.09 



.28 



Tierce 3, 

 cerelose. 



Per cent. 



24.91 



3.90 



.10 



.36 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



Per cent. 



17.82 



2.78 



.07 



.27 



Tierce 5, 



refiners' 



sirup. 



Per cent. 



15.68 



2.36 



.06 



.19 



Tierce t 



raw 



sugar. 



Per cent. 



22.43 



3.74 



.09 



.19 



Establishment B. 



Moisture 



Sodium chlorid. 

 Sodium nitrate 

 Total sugar 



19. 72 



25.73 



23.10 



3.81 



4.61 



3.88 



.04 



.07 



.04 



.27 



.30 



.23 



23.86 



24.37 



4.24 



4.14 



.05 



.06 



.41 



.32 



Establishment C. 



Moisture 



Sodium chlorid 

 Sodium nitrate 

 Total sugar 



17.51 



2.42 



.05 



.16 



16.56 



16.07 



15.88 



15..S4 



2.98 



2.86 



2.60 



2.46 



.06 



.05 



.05 



.05 



.18 



.16 



.11 



.35 



