| 
SUBSTITUTES FOR SUCROSE IN CURING MEATS. 14. 
TABLE 8.—Quality of hams at establishments A, B, and C—Continued. 
ESTABLISHMENT C., 
| Tierce il Tierce 4,| 
. eran: = Tierce 5,; Tierce 6 
granu-  Tierce 2,| Tierce3, 70 per | Maile? 
JESS. lated § dextrose. cerelose. cent corn | poner pee 
sugar. sugary |) = P- SUS 
| Points. | Points. Points. Points. | Points. | Points. 
fale NE SR et led AS ee Se ee 5 4 3 1 De | SE eee 
1 BS i ae EN Ee ae ee ty fe Sal On Mame es Ser 1 3 5 2 7B Wee ea 
Cin eS I Se RE ee Re aay 1 3 2 5 | Ai RRR 
Hy A pede al an nee Sy eg SL 5 2 3 1 4 ois eeares 
[Dra AE NS RAG ee Oi RE ED eee Ln ee 1 4 5 | 75 | Or laaoaeeeee s 
1 Shs eel Be ae ae ee eee | 5 3 1 | 2 Aaj|Msai yeas 
Ge ak epee eta ter ee, Seer ery a 2 4 3 | 1 Fy et oe ere 
_ Fee Ui pO a SI ae oat pn ae 5 3 | 1 | 4 7 Nips 7 Va 
queen Naat ee ge ee 5 1 | 2 | 4 ec 1 a 
rae heap EES coe ORI Lees Hania d Kec NL Seager ee See 4 5 3 | 1 7 Pike ri eee cd 
ty 
(=) 
or 
© 
me 
t 
’ 
‘ 
' 
oo 
tw 
ho 
06 
8 
oOo 
(ot) 
SUMMARY OF RESULTS OF HAM-CURING EXPERIMENTS. 
1. Eighteen tierces of hams were cured at four establishments. 
2. The extent of the absorption of the curing materials by the hams 
does not bear any relation to the kind of sugar used. 
3. As an average of the results obtained at establishments A, B, 
and C it was found that the old pickle from the cured hams contained 
63.4 per cent of the sodium chlorid, 64.83 per cent of the sodium 
nitrate, and 71.56 per cent of the sugar present in the new pickle. 
From the standpoint of economy the importance of making use of 
the old pickle, on account of the curing materials which it contains, 
is evident. 
4, Five sour hams, three of which were classed as light shank sours, 
one of a light aitchbone sour, and one a shank sour, were found in a 
total of 518 hams cured. One sour ham was found in a tierce cured 
with dextrose, two in tierces cured with cerelose, one in a tierce cured 
with 70 per cent corn sugar, and one in a tierce cured with raw sugar. 
These data do not necessarily indicate the percentage of sour hams 
which might be expected in the practical curing of hams with the 
several sugars on a large scale. Such information can be obtained 
only by extended practical use of the sugars. 
5. The average relative quality of the hams cured with the several 
sugars at the four establishments can not be indicated with a high 
degree of accuracy, since not all the sugars were used at each 
establishment. However, a careful consideration of the reports on 
the quality of the hams cured at each plant indicates that the hams 
should be ranked in approximately the following order, according to 
the kind of sugar used: First, granulated sugar; second, raw sugar; 
third, cerelose; fourth, dextrose; fifth, refiners’ sirup; sixth, 70 per 
cent corn sugar. There really was very little difference in the quality 
of the first five lots of hams, and even the sixth lot, cured with 70 
