30 BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 16. — -Smoke record of pickle-cured picnics — Continued. 
East St. Louis. 
Lot 
No. 
Weight 
in 
smoke 
(pounds). 
Hours 
smoked. 
Temperature 
of smoke- 
house at— 
Net 
weight of 
cooled 
meat 
(pounds). 
Total lo?s in 
smoke. 
Total loss from 
chilled fresh 
weight through 
smoke. 
Begin- 
ning 
(°F.) 
Close 
(° F.). 
Pounds. 
Per 
cent. 
Pounds. 
Per 
cent. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
252 
268 
261 
200 
34J 
36 
34J 
32J 
76 
62 
82 
72 
63 
74 
68 
70 
225 
239 
228 
179 
27 
29 
33 
21 
10.71 
10.83 
12.64 
10.50 
16 
12 
14 
10 
6.64 
4.78 
5.79 
5.29 
981 
871 
110 
11.21 
52 
5.63 
Soft 
295 
36 
62 
74 
261 
34 
11.53 
10 
3.69 
Firm 
289 
287 
281 
314 
341 
36 
34| 
32^ 
76 
62 
82 
72 
63 
74 
68 
70 
255 
257 
248 
286 
34 
30 
33 
. 28 
11.76 
10.45 
11.74 
8.92 
17 
10 
19 
8 
6.25 
3.75 
7.12 
2.72 
1,171 
1,046 
125 
10.67 
54 
4.91 
Combined Results of Fort Worth and East St. Louis Smoke Records on Pickle-Cured Picnics. 
Oily: 
Fort Worth 
284 
981 
248 
871 
36 
110 
12.68 
11.21 
9 
52 
3.50 
St. Louis 
5.63 
1,255 
1,119 
146 
11.54 
61 
5.17 
Soft: 
Fort Worth 
257 
226 
261 
31 
34 
12.06 
11.53 
6 
10 
2.59 
295 
3.69 
552 
487 
65 
11.78 
16 
3.18 
Firm: 
Fort Worth 
25S 
1,171 
235 
1,016 
33 
125 
12.31 
10.67 
3 
54 
1.26 
4.91 
1,439 
1,281 
158 
10.98 
57 
4.26 
The smoke records of picnics show that the loss in Fort Worth tests was greater than 
at St. Louis and the oily meats shrank more than the firm. 
The combined results were as follows: Oily, 11.54 per cent; soft, 11.78 per cent; 
firm, 10.98 per cent. The loss from chilled weight through smoke for both Fort 
Worth and East St. Louis show that the oily shrank 0.91 per cent more than the firm 
and 1.99 per cent more than the soft. 
Table 17. — Retaining period of pickle-cured picnics. 
Fort Worth. 
Lot 
No. 
Net 
weight 
cooled 
smoked 
(lbs.). 
Net 
weight 
of meat 
24 hours 
after 
(lbs.). 
Net weight at 
end of— 
Loss during 
retaining. 
Green weight through 
retaining period. 
6 days 
(lbs.). 
21 days 
(lbs.). 
Pounds. 
Per 
cent. 
Loss 
(lbs.). 
Per cent- 
Loss. 
Yield. 
Oily 
1 
2 
3 
248 
226 
235 
1245 
1224 
1234 
229 
209 
219 
2 211 
2 191 
2 203 
3? 
35 
32 
14.92 
15.49 
13.62 
46 
41 
35 
17.90 
17.67 
14.71 
82.10 
Soft 
82.33 
Firm 
85.29 
