Result: At the end of the cure 9 of the hams were found to be sour, while 11 remained sweet. Of the 9 hams which became sour, 1 showed very pronounced souring in the body and in the shank as well, 3 showed very pronounced souring in the body, 1 showed pronounced souring in the body, and 4 slight souring in the body. The bone marrow of the femur was tested in all of the sour hams and was found to be sour in 7. In 2 of the sour hams which showed slight souring in the body the souring noted in the meat had not extended through to the bone marrow. _Tierce No. 4 (regular cure)._—This tierce contained 20 hams of the same average weight as those in tierce No. 3, and, like the latter, were pumped in both shank and body, but were not injected with culture. This tierce was put down to serve as a check on tierce No. 3 and was held under exactly the same conditions, the only difference being that these hams were not injected with culture. Result: At the end of the cure the hams were carefully tested and all were found to be perfectly sound and sweet. _Results of Experiment I._ ───────┬────────┬─────────┬────────┬───────────── No. of │ Number │ Average │ Cure. │ How pumped. tierce.│of hams.│ weight │ │ │ │ of hams.│ │ │ │ │ │ ───────┼────────┼─────────┼────────┼───────────── │ │_Pounds._│ │ 1 │ 20 │ 12-14 │ Fancy │Shank only │ │ │ │ │ │ │ │ 2 │ 20 │ 12-14 │ do │ do │ │ │ │ │ │ │ │ 3 │ 20 │ 14-16 │Regular │Shank and body │ │ │ │ │ │ │ │ 4 │ 20 │ 14-16 │ do │ do │ │ │ │ ───────┴────────┴─────────┴────────┴─────────────