1016 
Journal of Agricultural Research 
Vol. XXXI, No. 11 
The hams cured by special process were cured in pickle in which 
sodium nitrite had been used as the color fixative instead of the 
sodium or potassium nitrate commonly used. The percentage of 
ash, sodium chloride, and nitrites found were higher in the cured 
samples than in the fresh. This shows that the curing agents had 
actually penetrated the marrow of the femur bone. 
