│Each ham injected with 20 │ 10 │ 100 2 │c. c. of culture subsequent│ │ │to chilling and pumping. │ │ │ do │ 6 │ 60 │ │ │ 3 │Not injected with culture. │ 0 │ 0 │ do │ 0 │ 0 ───────┴───────────────────────────┴────────┴────────── Four hams were selected from each tierce for bacteriological and histological examination. From tierces 1 and 2, in which the hams were injected with culture, 4 of the sourest hams were selected from each tierce. Cultures were made from these hams in the same manner as described under Experiment I and with the same result—that is, the sour-ham bacillus was found throughout the bodies of the hams. Microscopic sections were also prepared from these hams and showed the same histological changes and the same distribution of bacilli as noted for the hams in Experiment I. _Summary and discussion of Experiment II._—Comparing tierces 1 and 2, in which the hams were injected with culture, with tierce 3, where the hams were not injected with culture, we find that in tierce 1 seventeen hams (85 per cent) became sour and in tierce 2 sixteen hams (80 per cent) became sour, whereas in tierce 3 all of the hams were sweet. The fact that all of the hams in tierce 3, the check tierce, were sweet indicates that the conditions were favorable for a successful cure; and as all three tierces were cured under exactly the same conditions, the only difference being that the hams in tierces 1 and 2 were injected with culture, whereas those in tierce 3 were not injected with culture, we must conclude that the souring of the hams in tierces 1 and 2 was due to the injections of culture which they received.