In Plate II, figure 1, under the low-power magnification, the bacteria appear as dark clumps or bands between the muscle bundles. Under the high power they are shown following along the sarcolemma sheaths between the muscle fibers. CHEMICAL ANALYSES OF SOUR AND SOUND HAMS. In order to determine whether there was any difference in regard to the penetration of the pickling fluids in the sour hams as compared with sound hams, a series of four sour hams were subjected to a chemical examination in comparison with four sound hams. All were sweet-pickle hams and were obtained from the same packing establishment. They were all of the same cure and the same approximate age (i. e., length of cure) and the same approximate weight. In taking samples for chemical analysis, the following procedure was adopted: A section about 2½ inches wide was cut from the center of the body. The two ends of this section were then trimmed off along the lines L-M and N-O, as shown in figure 2. Beginning at the skinned surface, four slices, A, B, C, and D, were then made, as indicated by the dotted lines. Slice B contained the bone in each instance. Slice D was practically all fat. Each slice was ground separately in a meat chopper and the sample thoroughly mixed before taking out portions for analysis. [Illustration: FIG. 2.—Cross section through body of ham to show method of sampling for chemical analysis. A, slice below bone; B, bone slice; C, slice above bone; D, fat slice.] As all of the hams examined were mild-cure hams, that is, had been pumped in the shank only, the pickling fluids in order to reach the bodies of these hams had to penetrate chiefly from the skinned surface of the ham, as little if any penetration takes place through the thick skin of the ham. The analyses[3] shown in the following tables therefore indicate the degree of penetration of the pickling fluids. [3] These analyses were made by Mr. R. R. Henley, of the Biochemic Division, Bureau of Animal Industry.