SHRINKAGE OF SOFT PORK. 39 
Table 27. — Pumping record of dry -salt cured New Orleans shoulders, Fort Worth. 
Lot 
No. 
Chilled 
fresh 
Pumped 
Gain by pumping. 
«.«• 
Pounds. 
Per cent. 
Oily 
4 
429 457 
28 
6.53 
7 
358 383 
25 
6.98 
10 
381 418 
37 
- 9.71 
13 
576 614 
38 
6.60 
16 
580 615 
35 
6.03 
19 
530 560 
30 
5.66 
22 
511 544 
33 
6.46 
5 
8 
3,365 3,591 
226 
6.72 
Soft 
391 420 
396 420 
29 
24 
7.42 
6.06 
11 
419 453 
34 
8.11 
14 
670 700 
30 
4.48 
17 
621 655 
34 
5.48 
• 
20 
560 
582 
22 3.93 
23 
580 
604 
24 4.14 
3,637 
3,834 
197 5.42 
Finn 
6 
397 
414 
17 4. 28 
9 
379 
394 
15 3. 96 
12 
398 
426 
.28 7.04 
15 
595 
616 
21 3. 53 
. 
18 
513 
538 
25 4. 87 
21 
615 
642 
27 4. 39 
24 
630 
658 
28 4.44 
3,527 
3,688 
161 4.56 
Table 28. — Curing record of dry salt cured New Orleans shoulders, Fort Worth. 
Gain or 
loss from 
Lot 
No. 
Weight 
in cure 
Number 
of days 
Swept 
weight 
chilled weight 
through cure. 
(pounds). 
in cure, (pounds). 
i 
Pounds. 
Per cent. 
Oily 
4 
7 
• 
457 
383 
62 
61 
420 
356 
-9 
-2 
-2.10 
-.56 
10 
418 
60 
360 
-21 
-5.51 
13 
614 
60 572 
-4 
-.69 
16 
615 
59 558 
-22 
-3.79 
19 
560 
62 525 
-5 
-.94 
22 
5 
8 
544 
61 ! 502 
-9 
-1.76 
3,591 
3,293 
-72 
-2.14 
Soft 
420 
420 
62 i 380 
61 j 391 
-11 
-5 
-2.81 
-1.26 
11 
453 
60 405 
-14 
-3.34 
14 
700 
60 668 
-2 
-.30 
17 
655 
59 599 
-22 
-3.54 
20 
582 
62 548 
-12 
-2.14 
23 
6 
9 
604 
61 567 
-13 ' -2.24 
3,834 
3,558 
-79 | -2.17 
Firm 
414 
394 
62 382 
61 382 
-15 
+3 
-3.78 
+.79 
12 
426 
60 389 
-9 
-2.26 
15 
616 
60 581 
-14 
-2.35 
18 
538 
59 533 
+20 
+3.90 
21 
642 
62 606 
-9 | -1.46 
4 
24 
658 
61 650 
+20 +3. 17 
3,688 
3,523 
-4 -.11 
1 
