16 BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 13.—Relative composition of new and old bacon pickle at establishments 
AB On oO 
ESTABLISHMENT A. 
| 
| ms Tierce 4, | ~ 
Tierce 1, EH ee . ‘ 
: | Age of granu- | Tierce 2, | Tierce 3 Ww Tierce 5, | Tierce 6, 
Constituent. | pickle. lated | dextrose.| cerelose. | Pet cent | refiners Taw 
sugar. corn sirup. sugar. 
| sugar. 
| Days. | Percent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
Soden Chiorid _.\. 20/88. soe 2 | New. 100. 00 100. 00 100. 00 100. 00 100. 00 100. 00 
RO eae area 26 61. 14 61. 74 64. 49 61. 22 62. 28 63. 21 
Sait wits. eee | New. 100. 00 100. 00 100. 00 100. 00 100. 00 100. 00 
DOR: RAGE eC epee. 23 _ 26 59. 18 67. 92 66. 66 64. 15 67. 92 67. 92 
Total SUGan. ees ise ce eee New. |- 100.00 100. 00 100. 00 100. 00 100. 00 100. 00 
Dol eee eee SEE ee 26 76. 40 69. 32 70. 18 70. 59 7A. 58 | reeritl 
a  SS—— 
ESTABLISHMENT B. 
Soediamichloride:.-2=> = 4-e- New. 100. 00 100. 00 100. 00 100. 00 1OOSOOE|E eo areas 
WOE ee eee ho a See RE eee 45 70. 08 71. 58 72. 98 70. 46 (OROOh ise wien 
Sodinminitrate..2- ese eo eee New. 100. 00 100. 00 100. 00 100. 00 LOOSO0:| Beets ee 
IDO Sets Seen ee ns ee aS 45 44. 83 59..09 76. 92 65. 39 rhb ea by Qi pect 
oul SAB er ee oe BR New. 100. 00 100. 00 100. 00 100. 00 100S008|Ee eee 
DP Ous See es See eee 45 78. 47 86. 27 65. 69 73. 03 WGsSot hee eee 
EsTABLISHMENT C. 
Sodinmichlorigeers eases New 100. 00 100. 00 100. 00 100. 00 AOOLOON Seance ees 
6 od bic, Ve Se es 27 55. 39 54.59 54. 52 55.01 BSROOI| Ao. aa rue 
ane MILTAves see oe kee N ee 5 th ae oe A ae ie ge eS | Drsgs oie ll ats oie ee ea | mem 
Total saga 2000000000 New. |.........-| 100.00] 100.00] 100.00| 100.00 |.......... 
ee ise hea lan Seem Del! Sh eee ngs 79. 14 70. 24 sorouslt: feeeel 
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. 
Tierce 1 Tierce 4 - : 
Goin granu- | Tierce 2,| Tierce3,| 70per’ peri: bare 6, 
DESDE lated | dextrose. | cerelose. |centcorn| “S;74 Suter 
sugar. sugar. eo = 
Per cent.| Per cent.| Per cent.| Per cent.| Per cent.| Per cent. 
IM@ISEUTC hase ae ee eee ee 15.34 26. 04 24.91 17. 82 15. 68 22. 43 
Sodium Chiond=tesen seer ero ser aa 3. 62 3.15 3.90 2.78 2.36 3.74 
SOGiMPHI TED LC seer oa Seer eee ae oe - 09 - 09 - 10 - 07 - 06 . 09 
OL al SOPd heen en eee ee 33 . 28 36 od .19 .19 
Moisture eee oe Se ee lobia CLAW)? 25.73 23. 10 23. 86 24.37 cee Pe 
Soditim: chilonidiz- =: 25... 2 eS eee 3. 81 4,61 3. 88 4.24 4,04) |p cece 
Sodium nitratezcou. 2 = sae eee ae eee : 04 .07 - 04 -05 ‘ 06 ee Seeks 
MotalisuPat sesso see eee eee eee | 27 - 30 -23 | 41 | 32 Renee ~ 
ESTABLISHMENT C. 
MOISHUTO 2c <sc5ceeeece a eae ~ oe eee oeom | 17.51 16. 56 16. 07 15. 88 15. 
Sodinmichloridece es sae ee eee ae 2. 42 2.98 2. 86 2. 60 2:46) |e ee 
Sodiuii witrate: ca hace eee eee cues 05 06 05 05 Aig eee te 
Totalsiieake: coe sen Soe oe ee eee .16 a8 .16 at 
‘ 
C$ )d Oeste anil 
FB 908 OF) + ADA hth 
