20 
BULLETIN 1086, U. S. DEPARTMENT OF AGRICULTURE. 
Table 5. — Soaking record of pickle-cured hams. 
Fort Worth. 
Lot 
No. 
Weight 
of meat 
in soak 
(pounds). 
Time meat 
soaked. 
Net 
weight of Tempera- 
drained ture of 
Hours. 
Min- 
utes. 
meat out 
of soak 
(pounds). 
water 
(° F.). 
Gain or 
loss in 
soak 
(pounds) . 
Oily. 
Soft. 
Firm. 
641 
585 
530 
26 
641 
587 
2,249 
2.252 
11 I 
542 
530 
579 
549 
531 
5S2 
2,247 
2,260 
6 562 
9 542 
12 549 
34 
565 
545 
555 
2,242 
2,255 

2 
-4 
5 
13 
East St. Louis. 
Oily 
1 
2 
3 
4 
2 
1 
2 
3 
4 
717 
640 
633 
538 
4 
3 
3 
3 
15 1 
23 
23 
27 
726 
644 
637 
543 
70 
70 
70 
70 
9 
i 
5 
2,528 
2,550 
22 
Soft 
641 
3 
23 
640 
70 
1 
Firm 
701 
688 
650 
569 
4 
I 
3 
15 
23 
23 | 
27 . 
705 
6S6 
656 
567 
70 
70 
70 
70 
4 
-2 
6 
_2 
2,608 
2,614 
6 
Combined Results of Fort Worth and East St. Louis Soaking Records on Hams. 
Weight 
of meat 
in soak. 
Net 
weight of 
drained 
meat out 
of soak. 
Gain or 
loss in 
soak. 
Oily: 
Fort Worth . . . 
Pounds. 
2,249 
2,528 
Pounds. 
2,252 
2,550 
Poun 
is. 
3 
East St. Louis 
?,?, 
Total 
4,777 
4,802 
as 
Soft: 
Fort Worth 
2,247 
641 
2,260 
640 
13 
East St . Louis 
-i 
Total 
2,888 
2,900 
1? 
Firm: 
Fort Worth 
2. 242 
2,608 
2,255 
2, 614 
13 
' East St. Louis 
6 
Total 
4,850 
4,869 
19 
