If now we compare tierce 2 in this experiment with tierces 1 and 3 in Experiment I—these three tierces being comparable, as they were all injected with culture at the same stage in their preparation for cure, that is, subsequent to chilling and pumping—we find, in the case of the hams pumped in both body and shank, 65 per cent of sours in Experiment II as against 45 per cent in Experiment I, and this difference is undoubtedly due to the heavier dose of culture used in Experiment II, where the hams were given the equivalent of 10 cubic centimeters of egg-pork culture as against 2½ cubic centimeters in Experiment I. In the case of the hams which were pumped in the shank but not in the body, the percentage of sours was practically the same in the two experiments—in Experiment I all but one of these hams became sour, while in Experiment II all of them became sour. The degree or extent of the souring in these last hams, however, was greater in Experiment II, a result of the heavier injections of culture which they received. _Summary of Experiments I and II._ Summarizing the results obtained in Experiments I and II, we find that culture suspensions of the anaerobic bacillus isolated from sour hams caused souring with great uniformity when injected into the bodies of sound hams which were pumped in the shank only. In the two experiments, 40 sound hams which were pumped in the shank only were injected with culture suspensions of the bacillus, with the result that 39, or 97.5 per cent, became sour during the process of cure; and it is quite probable, as we have pointed out before, that one of these hams was overlooked in making the inoculations, otherwise the entire lot would have become sour. The inhibitory action of the pickling fluids upon the bacillus is well shown in the case of those hams which were pumped in both body and shank. Out of 40 hams which were pumped in both body and shank, 22, or 55 per cent, became sour in the process of curing. Inasmuch as these hams were cured under precisely the same conditions as the hams which were pumped in the shank only, we must conclude that the diminution in souring in these hams was undoubtedly due to the additional pumping which they received, whereby the bacteria with which these hams were injected were brought into immediate contact with the strong pumping pickle and their development thereby inhibited.