g BULLETIN 928, U. S. DEPARTMENT OF AGRICULTURE. 
Table 6 shows the relative quantities of curing materials in the 
old pickle from each tierce, based upon 100 parts of each curing 
material in the new pickle. 
TABLE 6.—Relative composition of new and old ham pickles at establishments A, 
B, and C. 
ESTABLISHMENT A. 
Tierce 1, Tierce 4, Ti 5.1 Ti 6 
. Ageof | granu- | Tierce2,| Tierce3,|} 70 per LE CE Ah (CECE: 
Constituent. pickle. lated |dextrose.| cerelose. | cent corn cones aie 
sugar. sugar. ie eat. 
Days. | Per cent.| Per cent. | Per cent. | Per cent. | Per cent. | Per cent. 
podium Chilorid: Sse eee New. 100. 00 100.00 100. 00 100. 00 100. 00 100. 00: 
2 IS SAE ayer fc era ccs ara re 54 55. 91 60.39 61.25 61.95 59. 06 59. 57 
Bodine Mitvatec ee ye New. 100. 00 100. 00 100. 00 100. 00 100. 00 100.00 
DOL eee eee ae PERO ae e ne 54 61.58 83.35 62.26 63.16 77.19 58.49 
otalisugareees ses see eee New. 100. 00 100.00 100. 00 100.00 100.00 100. 00 
I DY a asipaes aires Sade saya ata SAE OA Ne 54 68. 37 66.31 67.96 69.02 68. 99 70. 57 
ESTABLISHMENT B. 
Sodium chloride sae seee eases New. 100.00 100.00 100. 00 100.00 100800) Hae 
DQ ee ee Sera te 45 Co Ghs) | (a eere hs aeseis 65. 21 65.39 G64 4: eee z 
Sodium nitrates 4-2 see eee New 100. 00 100. 00 100. 00 100.00 UCDO ssoee oe z 
(Ot 5 IR er corte ee cree tea 45 SOn2 ccs cee 75. 86 75.00 TONDO LU Rcee sees 
Moa sucansasaeseeeeetecr- coal New 100. 00 100. 00 100. 00 100. 00 1005000 saseneeaee 
(OES sts tees cy lla es eer 45 TOs DUN [erie as ecterere 73.91 77.36 1AG82) |EeBee ees a 
ESTABLISHMENT C. 
Sodium chlorid. =. ..2-22224...-- New. 100. 00 100. 00 100.00 100. 00 100500) | S2ee ase 
I DY Oy iio eS eee a Seu ee 55 66. 21 64.79 67.32 63. 52 HOSSO Ue hea oe 
Sodtumi'nttrate. 2) see eee. =o New. 100. 00 100. 00 100. 00 100. 00 LOO OOM Se eee 
ID) Ovi ieee ere MI 55 36. 36 54.17 31. 58 82.61 BAN heldl | Pyee oelae 
TOval Sugars ie os ES Ses. New. 100.00 100. 00 100. 00 100. 00 UCECO scssen bec 
DD Yo a 2 cS CaN EM a 55 78. 85 70.66 76. 24 53.23 Ove GOHIE es eee a 
These data indicate no great differences in the sugar content of the 
old pickle from the different tierces. There are considerable varia- 
tions in the sodium-nitrate and sodium-chlorid contents of some of 
the pickles, but it 1s doubtful if they have any special significance. 
Attention is called to the fact that on the average the old pickle from 
the three establishments contains 63.38 parts sodium chlorid, 64.85 
parts sodium nitrate, and 71.57 parts sugar, as compared with 100 
parts present in the new pickle. The waste of curing materials oc- 
casioned by throwing away the old pickle from cured hams is ap- 
parent. . 
COMPOSITION OF THE HAMS. 
Table 7 shows the composition of the hams. Analyses were made 
of the lean portion of a slice cut from the thickest part of each of two 
hams from each lot. While there is more or less variation in the 
composition of the several lots of hams, the data do not appear to 
have any special significance. 
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