SUBSTITUTES FOR SUCROSE IN CURING MEATS. 9 
TABLE 7.—Composition of hams at establishments A, B, and C. 
ESTABLISHMENT A. 
Tierce 1, | Tierce 4, | Pierce 5, | Tierce 6 
Continent granu- | Tierce2,|Tierce3,| 70Per | poaners’| raw 
lated j|dextrose.| cerelose. |centcorn Sra sugar 
sugar. sugar. Ee 
Per cent. | Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
IMIGISEUTE MORE eee eee ie ean vee 49. 28 54. 42 54. 97 50. 10 54.38 55.68 
Sodiumichionid see ea ee eee eee 3.60 4.26 4.41 3.91 4.27 4.56 
Sodium nitrateses pee ee eee eee .19 B25 oil, . 23 .29 a 2D 
MOLARSU CAT s5 ye says ce ite OE he SA SSeS . 67 36 58 .59 .39 -36 
ESTABLISHMENT B. 
| { 
MOIshire ts cee. NT A PRY ag BS ce | AQIQON Ene nen BOOT Md Da Ontlere noe bk |e eee creme. 
Sogimmchilorid’s S455 = = aa Sosa cea ee ASD elena Ae see 5.27 4.59 | BS EN ee ees see 
Sodiuminitrateeees aac eperse  e e  e eee apd (i 10 feet ee eats .10 sol! BOQ Er ete 
BREAN Saree he Tu oe Sacer 36 Acceesgace . 50 42 | BOOK eee seco 
| | 
ESTABLISHMENT C. 
Vie Tsk ee he | a 
IMEOIS CUT Cea tn ee eee oe rcs au e 45. 52 45.17 51.33 53.30 ZOX AW Negaueseowe 
Sodiumichioriad tne eee | 4.96 4.33 5. 80 5.15 A AOR ese 
SOGTIMBEOATETAT CW ss ee eae ee | .07 - 06 - 06 .07 OTT ae ee ees 
INOW SURA toe cosas aot chaavesosegesapaocc 36 50 - 56 42 CAS eae aoe 
QUALITY OF THE CURED HAMS. 
The quality of the several lots of hams was judged in the same 
manner as described under establishment X, except that ali the tests 
were made in the laboratory. Two hams from each tierce were tested 
for quality. In Table 8 is presented a report on the quality of the 
several lots of hams. 
At establishment A the hams cured with refiners’ sirup were con- 
sidered to be of the poorest quality, and yet some widely distributed 
well-known brands of hams are cured with this grade of sirup. The 
opinion was very generally expressed by the judges that all the hams 
were of high grade and that there was really very little difference in 
the quality of the several lots. 
A similar test of the quality of each of the several lots of hams in 
this experiment was carried on by the establishment in which the 
curing test was made, but with considerably varying results. How- 
ever, by adding together the total number of points scored by each lot 
of hams in the two tests an average estimate of the relative quantity 
of the several lots is obtained, as follows: Tierce 1, granulated sugar, 
76 points; tierce 6, raw sugar, 73 points; tierce 2, dextrose, 68 points; 
tierce 3, cerelose, 63 points; tierce, 5; refiners’ sirup, 50 points; and 
tierce 4, 70 per cent corn sugar, 46 points. 
At establishment B the basis for scoring was: First choice, 4 points; 
second choice, 3 points, etc. As before stated the hams in tierce 2 
had been mislaid and were not scored. The results indicate that the 
18121°—21——_2 
