_Tierce No. 1._—Contained 20 hams, each ham being injected with 20 cubic centimeters of the suspension or the equivalent of 10 cubic centimeters of the original culture. The hams were injected while on the hanging floor, before they had been cut from the carcasses and previous to chilling. The carcasses were still quite warm—that is, had lost but little of their body heat when the injections were made. The carcasses, which had been carefully tagged, were then run into coolers and given the usual 48-hour chill, after which the hams were severed from the carcasses and given an additional 48-hour chill in accordance with the custom of the packing house at which the experiment was carried out. The hams were next pumped with regular pumping pickle, 10 being pumped in both body and shank and 10 in shank only. They were finally packed in a tierce, which was then headed up, filled with regular curing pickle, and placed in cure. Result: When tested at the end of the cure it was found that the 10 hams which were pumped in the shank only were all sour. In each of them the souring extended throughout the entire ham, in the shank as well as in the body, and was very pronounced, so much so that they were characterized as “stinkers” by the meat inspector who assisted in testing them. The bone marrow of the femur or middle bone was sour in all of these hams. Of the 10 hams which were pumped in both body and shank 7 showed well-marked souring throughout the body, but the souring did not extend into the shank. The bone marrow of the femur was found to be sour in 6 of these hams, while in 1 the souring had not extended through to the bone marrow. _Tierce No. 2._—Contained 20 hams which were chilled and pumped in exactly the same manner as those in tierce No. 1. These hams were injected with culture after they had been chilled and pumped, or just before they were placed in cure. The hams in this tierce, therefore, were injected with culture four days later than those in tierce 1. The hams were injected with a bacterial suspension prepared in the same manner as that used for tierce 1, except that the egg-pork cultures from which the suspension was prepared were 7 days instead of 10 days old. Each ham was injected with 20 cubic centimeters of the suspension or the equivalent of 10 cubic centimeters of the original culture. The hams were injected in the same manner as those in tierce 1.