ee ar 
SUBSTITUTES FOR SUCROSE IN CURING MEATS. 15 
TABLE 12.—Composition of new and old bacon pickle—Continued. 
ESTABLISHMENT B. 
Specific |Salometer ; 
Kind of sugar. gravity | reading Sodium | Sodium | Total 
No. pickle. at 20° GC. | at 20° G, | Chlorid. | nitrate. | sugar. 
Days. Degrees. | Per cent. | Per cent. | Per cent. 
1 New. Granted aftr aioe eS ERY alana 1.152 76 18. 72 0. 29 1. 44 
1 AB EL Se O)aoe Sey seprarctoictelen sere alee 1.110 57 WS 2 13 ig 7183 
2| New. Dero By luvatiarane yaa Ue aa) ee 1. 152 76 18. 72 44 1. 45 
2 ANS ees On RSME Cea ie ee 1.111 57 13. 40 26 25 
3 New. Werelose:. sets 2 Bees Se 1. 156 7 19. 43 26 1.37 
3 Gel aoc OVS 2 Rae ea cel Me ed 1.116 59 14.18 20 90 
4| New. 70 per cent corn sugar...-....-.. 1.152 76 18.55 26 1. 52 
4 45 yeas CLO Eee Ge 2, Us ale ee 1.110 57 13. 07 17 1.11 
5| New. Reiners) Sint pesos eee -ee 1. 156 a 18.17 24 2. 45 
5 45" ames Oe a ae see Meee = ee | ere een see eee 12.81 19 1.87 
| | 
ESTABLISHMENT C. 
1; New. Granwlatedeassaassceeee eee 1. 140 7 | 17. 42 0. 24 0. 86 
1 DU eee (1 RSC RRS ee cre CER eee | 1.105 54 | QOS eweetees leeds esac 
2 New. IDOX(TOSC Ss ore een ae 1.139 70 | 17. 44 23 - 82 
2 PA Me Ose OSes SAE Sse artes mie ts ome 1.098 50 | Qyib 2uilh ee ateerjeee . 65 
3 New. Werelose yee est ee ae 1.139 70 | 17. 46 21 81 
3 YN aga (YE Ar ee ae are ay yas ht LN ER 1.097 49 | 9. 52 old . 64 
4 New. 70 per cent corn sugar-.-..-.... 1.140 7 17. 47 322 . 84 
4 Pa Noor CORE Eee So pe as 1.099 50 | ONO Ls | Ryene eee -61 
OPeNe ws a kvetinerszcinuipssse nase eee 1.142 P| 17.65 24 . 89 
5 PH heel erect CG [C0 tree yaa ea Tr ees ERS 1.101 Filey] PEG ISES cseeaoe | ~12 
Table 18 shows the relative composition of the new and old pickle 
from each tierce, based upon 100 parts of each curing material in 
the new pickle. The data from establishment A indicate compara- 
tively small differences in the relative composition of the old pickle 
from the several tierces as compared with the composition of the 
new pickle. The old pickles from the tierces cured with corn sugar 
contain slightly less sugar than those from the tierces cured with 
cane sugars. The data indicate that on the average the old pickle 
contains 62.59 per cent of the salt, 65.62 per cent of the sodium 
nitrate, and 73.14 per cent of the sugar originally present in the new 
pickle. At establishment B there are considerable differences in the 
relative nitrate and sugar contents of the old pickles from several 
of the tierces, but the significance of these variations is not apparent. 
The data at this establishment indicate that on the average 71.12 per 
cent of the salt, 65.08 per cent of the sodium nitrate, and 75.96 per 
cent of the sugar originally present in the new pickle were present 
in the old pickle from the cured bacon. 
An average of the data at establishment C indicates that 55 per 
cent of the salt and 77.39 per cent of the sugar originally present in 
the new pickle were found in the old pickle at the end of the cue 
period. 
