8 BULLETIN 880, U. S. DEPARTMENT OF AGRICULTURE. 
TABLE 1.—Exrperiments with dried sausage. 
(ESTABLISHMENT 3.) 
Preliminary curing. 
Ex a Total | “fests on 
peri-| Source of | Temperature. | _. Temperature. | ge i 
ment.) meat Time. Time at Chicago ~ = 
0. | ine, in Son | and Wash- 
cooler.) Maxi-| Mini- | 8°" | Maxi- 
| mum.} mum. mum 
| | 
a] eS ee 
| Hog. | Days.| °F. | °F. | Days Days. 
a} | and 2) af te 42 SMe t| eee |Sea eae RaS 22 Negative. 
Pol PSSETG IZ REA) SES eZ: 36 12 25 Do. 
3:1. and Gee oh 1 = 1738 34.5 4 23 Do. 
4 ANE Sane S|! S865 2 25 Do. 
5|9,10,11...| 3 | 39.5| 36 g 272 | Do. 
Gi} 12 ees | pa | PBT fos [Ee 23 Do. 
7|13and14.| 3 | 40 | 34 13 254 | Do. 
Cori ie alia 3 43 42 2 5S Do. 
9 | 16 and 17. 3 46 42 iz 244 Do. 
OL) a Si bee 2 48 42 12 Sos Do 
11 | 19and 20..| 4 | 53 47 13 252 Do. 
12 | 21 and 22. | (SS 7. B 40 (e 252 Do. 
13 | 24and 25. -| 46 43 z 243 Do. 
14 | 26and27..| 4 44 38 3 243 Do. “y 
15 | 28and29..| 4 at 37 12 252 Do. 
16 | 30and 31..| - 4 46 43 13 243 Do. 
17 | 32and 33_.| 5 is at 2 252 Do. 
18 | 34and35..| 5 45 43 1 ae 27 Do. 
19 | 36and 37..| 4 43 4) 23 273 Do. 
20 | 38and39..| 4 49 42 133 | 2632 | Do. 
TABLE 2.—Experiments mth dried sausage. 
(ESTABLISHMENT 2A.) 
Preliminary curing. | Drying. 
Ex: | | | woe pee 
peri-| Source of Temperature. Ti Temperature. Ti | sientpestter es under| animals 
He meat. Time ra a super-| 2t ae 
a a | apes. | green aa | eee | Gia __ jvistom: | ee Waste 
cooler.| Maxi-| Mini- cacnit | Maxi-| Mini- saat. | Maxi- Mini- eee 
mum.| mum. | mum.| mum.| *| mum. mum.| 
eh Al [2. Sed) eRe es BLOF san sere) 8 | 
Hog | Days.| °F. | °F. | Days.| °F °F. | Days.) °F. °t_ | Dags= as * 
7a fs oe ee 5 Sol attag ts ere Sa ee Zz 54| 25 | Negative. +3 
92:4 5. G___-- 6 Ail? Gh) See | SecA SSE 19 68 56) 25 () 
23 | 7 and 8_- 7 40 Sends eee ee ae be ee 20 64 53 27 Negative. 
24 | 9and 10_- 3 i 36 5 oe) eee Se See eS SS 19 | 65 53 22 Do. 
23) Pos Ses: 3 | 38 6 ee ee ee ee ener 20 60 50 23 Do. 
25 | 12 and 13 3 36 So fesse Ab eS SA eS 19 | 60 | 52 22 Do 
27 | l4and 15 15 39 FS | eee ene (ee Se a eat 20) Gk) | Bt) “pote Dae 
23 | 16and 17 3 41 37 2 71 iy fl amet ha La CS - h4l 26 Do. 
29 | 18and 19 3 41 35 2 70 62 | 19 | 66 53 24 Do. 
39 | 20 and 21 3 43 49 2 70 66 20 71 | 59 25:-|> =o 
31 | 22 and 23-. 3 46 | 37 2 86 79 19") 86 | 62 24 Do 
32 | 24and 25 = 42 | 36 2 7 62 19 73 | ol 232 Do. 
33 | 26 and 27 3 40 | 33 | 1 69 63 18 65 | 55 22 Do. 
34| 28and29..| 4 42| 35] 66 62 20 58|  47| 253| Do. 
5 a ee ee 2 42 37 1: 65 09 19 | 59 46 244 Do. 
SG jes: Fee 1 4] 38 1g 67 58 19 | 60 | dl 212 Do 
37 | 32 and 33 3 46 39 13 66 62 V7 64 51 212 Do 
Bd RSs eee 4 42 36 3 60 59 18 | 70 | 54 233 Do 
39 | 35 and 36 42 40} 35| 18 70 62 18 73| 6L| 2231 De 
AQ | Bie see 4 43| 37 2 77 72 19} ‘73-| Oo fs Do 
ti) ss ee eae! 3 40 37 2 71 60 17 68 | 53 22 Do 
1 Negative at Chicago and positive at Washington—1 of 4 rats fed in Washington showed 4 encysted 
larvz in the diaphragm, other 3 free from trichine. 
An examination of the data presented in the foregoing tables shows 
that the time in the cooler varied from 1 to 7 days, that the time in 
the green room varied from 0 to 33 days, that the time in the drying 
room varied from 17 to 21 days, and that the total period during 
