Two lots of hams were injected with a culture suspension of the bacillus at different stages of the cure, or rather at different stages in the preparation for cure, i. e., (1) on the hanging floor, previous to chilling, and (2) after chilling and pumping and immediately before packing. Three tierces, each containing 20 hams, were put down. Two of the tierces contained the hams injected with culture, while the third tierce contained check hams which had not been treated with culture. Half of the hams in each tierce were pumped in the shank, while the other half were pumped in both body and shank. The same pumping and curing pickles were used for all three tierces, and were the regular pumping and regular curing pickles of the establishment at which the experiment was carried out. The hams used were all 14 to 16 pounds in weight and were subjected to the usual 48-hour chill with an additional chill of 48 hours after they were cut from the carcass. They were packed in tierces which had been thoroughly scrubbed and cleaned with boiling water. The tierces were held in a pickling room at a temperature of 33° to 36° F., the temperature never rising above 36° F., and were rolled three times during the curing period. The hams were in cure for about eighty days. At the end of the cure the hams were carefully tested by a trained meat inspector, who knew nothing of the treatment they had received. The culture suspension was prepared from 20 tubes of egg-pork medium in the same manner as that used in Experiment I, the cultures being diluted with sufficient salt solution to give 400 cubic centimeters of suspension. The cultures from which the suspension was prepared had grown at room temperature for ten days. The suspension was examined microscopically and showed large numbers of the bacilli in the form of filaments or long chains, with many of the individual organisms showing large terminal spores. The hams were injected with the culture suspension in the same manner as those in Experiment I. The details of the experiment were as follows: