SUBSTITUTES FOR SUCROSE IN CURING MEATS. 



25 



The composition of the new and old pickle from each tierce is shown 

 in Table 20. 



Table 20. — Composition of beef-ham pickle at establishments A and B. 



Establishment A. 



Tierce 

 No. 



Age of 

 pickle. 



Days. 

 New. 



90 

 New. 



90 

 New. 



90 

 New. 



90 

 New. 



Kind of sugar. 



Granulated 



do 



Dextrose 



do 



Cerelose 



do 



70 per cent corn sugar . 



do 



Refiners' sirup 



do 



Specific 

 gravity 

 at 20° C 



1.190 

 1.082 

 1.190 

 1.081 

 1.190 

 1.080 

 1.190 

 1.087 

 1.193 

 1.09C 



Salometer 

 reading 

 at 20° C 



Degrees. 

 94 

 42 

 94 

 42 

 94 

 42 

 94 

 44 

 95 

 49 



Sodium 

 chlorid. 



Per cent. 

 23.10 



8.52 

 23.15 



8.36 

 23.15 



8.23 

 23.00 



9.07 

 22.90 

 10.03 



Sodium 

 nitrate. 



Per cent. 



0.67 



.35 



.66 



Total 



sugar. 



Per cent. 

 1.58 

 1.04 

 1.45 



.89 

 1.54 



.70 

 1.66 



.85 

 1.50 

 1.07 



Establishment B. 



1 



New. 



1 



72 



2 



New. 



2 



72 



3 



New. 



3 



72 



4 



New. 



4 



72 



5 



New. 



5 



72 



Granulated 



....do 



Dextrose 



do 



Cerelose 



do 



70 per cent corn sugar . 



do 



Refiners' sirup 



do 



1.191 



95 



22.28 



0.92 



1.098 



50 



9.65 



.31 



1.200 



98 



23.75 



.77 



1.095 



49 



10.19 



.21 



1.200 



98 



23.54 



.77 



1.083 



43 



8.37 



.18 



1.200 



98 



23.28 



.81 



1.104 



53 



11.32 



.20 



1.198 



97 



23.86 



.78 



1.100 



49 



10.34 



.22 



2.59 



.91 

 2.17 



.75 

 2.20 



.17 

 2.65 

 1.13 

 2.51 



.64 



Table 21 indicates the relative composition of the new and old 

 pickle from each tierce based upon 100 parts of each constituent in 

 the new pickle. 



At establishment A it appears that relatively the smallest propor- 

 tion of sugar in the form of cerelose remained in the old pickle from 

 the cured hams, and the highest proportion of sugar from refiners' 

 sirup. As an average of the data for each constituent remaining in 

 the old pickle it appears that 38.35 per cent of the salt, 54.06 per 

 cent of the sodium nitrate and 59.05 per cent of the sugar originally 

 present in the new pickle was found in the old pickle. 



In the consideration of the figures for sodium chlorid at establish- 

 ment B it is to be remembered that 5 pounds of salt was added to each 

 tierce of beef hams in addition to the salt present in the new pickle. 

 The relative percentage of salt in the old pickle as compared with the 

 new pickle does not, on this account, represent the true proportion 

 of the salt, added to the fresh hams in dry form and in pickle, which 

 remains in the old pickle. 



