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. 
EET 
Specific |Salometer) goginm | Sodium | Total 
Tierce Age of Kind of sugar. gravity | reading : 
Nos «| pickle: . At 20Cs hat 202. | Cord: |suitmate}/ sugar: 
Days. Degrees. | Per cent. | Per cent. | Per cent. 
1 News | Granulated an. sage ee eee 1.190 94 23.10 0. 67 1.58 
1 1 ae Oe ae be Se Seis goers oe ap 1.082 42 8. 52 35 1.04 
2 ING Wa) Dextrose epe 2s sess aasoeeenee 1.190 94 23.15 66 1. 45 
FN EO OAD Pas ae Ob eee a eee ic teem neal 1.081 42 SHA) Ibonoodenas - 89 
3 INew.-|-Cerelose ssssa2iasecseeceeccee ae 1.190 94 23.15 69 1.54 
3h | Gap OO eed Ose ae See teite es tests eo ctape 1. 080 42 8.23 34 -70 
4 New. | 70 Be cent corn sugar - 1.190 94 23. 00 69 1. 66 
4 G90): | BAS 05-4. Mee ens sa seee ee oct 1. 087 44 9.07 39 - 85 
5 New itefiners SUD sare pra ames Saye the 1.193 95 22.90 67 1. 50 
BY [le ov 3 (0) eS RK SACRE ES 5 c5 5Gusoonec se bh sees 1.096 49 10. 03 39 1.07 
1 : 
1 7a eee GOs3 a Ae she hats ft 1.098 50 9. 65 31 91 
2 ING Weel) Dextrosees.. eco se ea cesses 1.200 98 23.75 77 2.17 
2 (PN Beene Dos sees eS eS. 1.095 49 10.19 21 75 
3 New. | Cerelose...-...--.------------- 1. 200 98 23. 54 77 2.20 
3 U2 perce GOs srkh sess ant eee le 1.083 43 8.37 18 Silt 
4 New. | 70 per cent corn sugar - 1. 200 98 23. 28 81 2. 65 
4 UPA) Sees GOEIe. Aika cee ee bee 1.104 53 11.32 20 1.13 
5 New. | Refiners’ SIEU PI ayy ee eter cio sny 1.198 97 23.86 78 eb 
5 Wh \ Satis GOSS. os eee esses ee ees 1.100 | 49 10.34 22 - 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. 
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