18 



BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 



flavor of the several lots of bacon but appreciable difference in the 

 appearance of the product on frying. The lots of bacon were ranked 

 in the following order according to the kind of sugar used: First, 

 sirup ; second, granulated sugar ; third, 70 per cent corn sugar ; 

 fourth, cerelose ; fifth, dextrose. 



Table 15. — Quality of stceet-pickle bacon at establishments A, B, and C. 



Establishment A (Official Test). 



Judge. 



A 



B 



C 



D 



E 



F 



G 



H 



I 



Total 



Tieice 1, 

 granu- 

 lated 

 sugar. 



Points. 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 

 3 



27 



Tierce 2, 

 dextrose. 



Points. 

 4 

 5 

 5 

 5 

 5 

 5 

 4 

 4 

 5 



Tierce 3, 

 cerelose. 



Points. 

 5 

 4 

 4 

 4 

 4 

 4 

 5 

 5 

 4 



39 



Tierce 4, 

 70 per 



cent corn 

 sugar. 



Points. 



Tierce 5. 

 refiners' 

 sirup. 



Points. 

 1 

 2 

 1 

 2 

 2 

 2 

 1 

 2 

 1 



14 



Establishment A (Plant Test). 



M 



4 

 5 

 6 

 6 

 4 

 6 

 4 

 4 



3 

 1 

 2 

 3 

 3 

 2 

 3 

 3 



2 

 3 

 3 

 2 

 2 

 3 

 2 

 2 



1 



2 



5 

 4 

 5 

 4 

 5 

 4 

 5 

 6 



6 



N 



6 







4 



P 



5 



Q 



6 



R 



5 



S 



6 



T 



5 







Total 



39 



20 



19 



9 



38 



43 







Establishment B. 



A 



B 



C 



D 



E 



F 



G 



H 



I 



Total 



Establishment C 



A 



B 



C 



D 



E 



F 



Q 



H 



I 



Total 



30 



