60S EXPERIMENTS WITH TRICHINA SPIRALIS IN ITALY. 
twenty-five minutes’boiling, gave the following degrees of heat 
at different parts in the centre :—67^°, 73°, 74°, and 75° C. 
6. A fourth ham, weighing 14 lbs., after three hours’ 
cooking, was 51°, 59°, 61J°, 65^°, and 67° C. Ten minutes 
after the ham was taken out of the water; in the part where 
it was only 51° C. it was found to be 58° C. Near the 
middle part of the femur, it was 65|° C. ; in the middle of the 
fat, 67° C. As hams are cooked for two and a half to three 
hours and a half, according to their size and weight, it is 
certain that cooked ham cannot transmit trichinosis. 
7. A piece of rolled-up belly, weighing 500 grammes (or 
about 1 lb.), of a cylindrical form, after twenty-two minutes 
of boiling, in the centre was at 44° C ; after fifty-two 
minutes the temperature had risen in the middle to 87° C. 
8. A belly-piece not rolled up, weighing 12 pounds, after 
an hour and a quarter’s cooking, in the inmost central 
points was at 664° C. It is to be noticed that these parts 
are usually cooked for one or two hours from the time the 
water begins to boil. 
9. Tongues put into the saucepan with the hams. Boiling 
point was reached only after an hour. Eight minutes’ boil¬ 
ing having passed, the thickest muscular part of a calf’s 
tongue was found to be 63° C. ; after twenty minutes an 
ox-tongue (tried at the thickest part) was 58° C.; after fifty- 
five minutes’ cooking, another calf’s tongue was 89° C.; 
after an hour’s boiling, an ox-tongue was 81° C.; and in 
another tongue, of about the same size, after two hours and 
a half’s cooking, it was 90° C., in less than three minutes 
from the immersion of the thermometer in the thickest 
part. A pig’s tongue, after an hour and forty-five minutes’ 
boiling, had also 90° C. in the thickest part. Calves’ and 
pigs’ tongues are cooked two hours, ox-tongues two and a 
half to three hours, counting from the time the water boils. 
10. In a pig’s cheek, after an hour and three quarter’s 
boiling, near the eye I found the heat to be 90° C. 
11. In the snout, after two hours’ boiling, the heat was 
96° C. Generally the head and snout are cooked for two 
hours; then the flesh is taken from the hones and put in a 
cloth, thus forming the brawn, which is then cooked for 
half an hour. 
12. A salame di testa (brawn), after an hour’s boiling, 
gave 86° C. in the centre portion. A second salame , made 
of raw meat, weighing 4 J lbs., 9 centimeters wide (3 j inches), 
after two hours’ cooking was 83° C. in the middle. A third 
salame , over 4 lbs., made three months previously, was also 
in the centre j arts heated to 83° C. after boiling two hours 
