SUBSTITUTES FOR SUCROSE IN CURING MEATS. if 
TABLE 4.—Record of ham-curing experiments, ete.—Continued. 
ESTABLISHMENT C. 
Tierce 1 Tierce 4 : a0 0 
anes granu- | Tierce 2,| Tierce3,| 79 per ey, HIShee 6, 
; lated | dextrose.| cerelose. |cent corn| © ci -4 Sapan 
sugar. sugar. B gar: 
hp Number omhamsiee eee) fee es oer seal 20 20 20 20 PAD) eres Ji ieee 
| Curing ;period sae ee eee eee ee eee days.. 55 55 55 55 Gayl ici ence 
Weight of green hams....._-.--.-- pounds.. 280 280 280 280 2S Oi eee ay pi ae 
Weight of cured hams..-......------ doze. 307 303 307 310 SOON ee eee 
| Gainkiniwelch teases ee eee doa Dil 23 27 30 20a ee ita 
Quantityzotipickle: = = sass ae: gallons... 17 17 17 ile IPE Nee aaa 
Condition of smoked hams.......---.----- Normal. | 1 light llight | Normal. | Normal. |.--....--- 
aitchbone| shank 
sour. sour. 
| COMPOSITION OF PICKLE. 
Table 5 indicates the composition of the new and old pickle from 
| each tierce and of the pickle used in pumping the hams. 
TABLE 5.—Composition of new and old ham pickles at establishments A, B, 
| and C. 
ESTABLISHMENT A. 
ee 
Tierce 
No. 
CUO OO DOR DD OUCH WWD DR 
OU OT He HO 09 DO ND rt 
Age of 
pickle. 
Kind of sugar. 
Refiners’ Sirup............-.--- 
Bee GK OVS Bas leet (es gid lee ee ue 
gravity | reading 
at 20° C. | at 20°C. 
Degrees. 
1.144 72 
1. 095 49 
1.144 72 
1. 095 49 
1.146 73 
1. 094 48 
1. 147 74 
1. 095 49 
1.148 74 
1. 093 48 
1.144 72 
1. 092 47 
1g APA ae ee 
Specific |Salometer 
Sodium | Sodium 
ESTABLISHMENT B. 
RehNEeTS? SITUPSe a eee eee 
Aaa LOS cere HN Ter Ac Te 
1.138 -70 
1. 096 49 
1.138 70 
1.188 70 
1. 095 49 
1.138 70 
1.095 49 
1. 142 72 
1. 098 50 
ISA | ao sooesgsa 
ESTABLISHMENT C. 
1.151 76 
1.104 53 
1.150 76 
1.100 51 
1.150 76 
1.103 53 
1.149 75 
1.103 53 
1.152 76 
1.097 49 
IBPAR eee pee aS 
chlorid. | nitrate. 
Per cent. | Per cent. 
16. 15 0. 57 
9. 03 .35 
16. 26 BOL 
9. 88 . 42 
16. 54 53 
10.13 -33 
15. 61 HOW 
9. 97 .36 
15. 73 Ou 
9. 29 44 
16.15 53 
9. 62 ot 
23.10 6. 49 
16. 07 0. 29 
10. 84 ~ 25 
16. 50 . 29 
16. 50 . 29 
10. 76 oi22, 
16.18 -36 
10. 58 APA! 
16.18 -3l 
10. 76 324 
24, 64 2. 87 
17. 67 0. 22 
11.70 - 08 
17. 27 . 24 
11.19 213 
iy ate) .19 
11.56 . 06 
17. 79 .23 
11.30 19 
17. 24 . 23 
10.31 .08 
25. 32 2.19 
Total 
sugar. 
Per cent. 
NH DOP OB bo 
el a> 
FRASSSSER 
NNNNENNNN 
~I cue 
BORAGBRASS 
bo Rte) 
NCIS IN NIN ICININ, 
OOD ON 
INCHES RON RIES 
