Result: When tested at the end of the cure, it was found that of the 10 hams which were pumped in the shank all were sour; in 8 of these the souring was very marked throughout the body of the ham and extended into the shank; in all of these hams the souring had extended through to the bone marrow of the middle bone or femur. Of the 10 hams which were pumped in both body and shank 6 were sour in the body. These hams were classed by the meat inspector who examined them as “light body sours,” and in none of them did the souring extend into the shank or through the bone into the bone marrow of the femur. _Tierce No. 3._—Contained 20 hams which were chilled and pumped in the same manner as those in the two preceding tierces. These hams were not injected with culture and were put down to serve as checks on the cure. In other words, they were pumped with the same pickling fluids, were subjected to exactly the same cure, and were held under precisely the same conditions as those in the preceding tierces, the only difference being that the hams in this tierce were not injected with culture. Result: When tested at the end of the cure, all of the hams in this tierce were found to be perfectly sound and sweet. _Results of Experiment II._ ───────┬──────┬─────────┬────────────────────── │ │ │ No. of │Number│ Average │ How pumped. tierce.│ of │ weight │ │hams. │ of hams.│ │ │ │ ───────┼──────┼─────────┼────────────────────── │ │_Pounds._│ │ │ │{ 10 in shank 1 │ 20 │ 14-16 │{ │ │ │{ │ │ │{ 10 in body and shank │ │ │ │ │ │{ 10 in shank 2 │ 20 │ 14-16 │{ │ │ │{ │ │ │{ 10 in body and shank │ │ │ 3 │ 20 │ 14-16 │{ 10 in shank │ │ │{ 10 in body and shank ───────┴──────┴─────────┴─────────────────────── ───────┬───────────────────────────┬─────────────────── │ │Condition at end of No. of │ Treatment. │ cure. tierce.│ ├————————┬—————————— │ │ Number │Percentage │ │of sour │ of sour │ │ hams. │ hams. ───────┼───────────────────────────┼────────┼─────────── │ │ │ │Each ham injected with 20 │ 10 │ 100 1 │c. c. of culture prior to │ │ │chilling and pumping. │ │ │ do │ 7 │ 70 │ │ │