With regard to the second possibility, that the bacillus finds its way into the hams in the curing pickles, it was determined by laboratory experiment that the addition of 3 per cent of sodium chlorid or 3 per cent of potassium nitrate to laboratory media completely inhibits the growth of the bacillus. As the pickling solutions always contain considerably more than these percentages of sodium chlorid and potassium nitrate, it would be impossible for the bacillus to multiply in the pickles. Additional laboratory experiments demonstrated, however, that the bacillus or its spores may remain alive in the curing pickles for at least thirty days, and it seemed possible that the curing pickles might become contaminated at times with the bacilli, and that the bacilli, although incapable of multiplying in the pickles, might find their way into the bodies of the hams in the pickling fluids. In order to throw some light upon this point, the following experiment was carried out: EXPERIMENT TO SHOW WHETHER INFECTION TAKES PLACE FROM THE CURING PICKLE. In this experiment two tierces were put down, each containing 20 hams. The hams weighed from 14 to 16 pounds and had received the usual 48-hour chilling. The pickling solutions employed were the regular curing pickles of the establishment at which the experiment was carried out. The curing pickle in one tierce was inoculated with 400 cubic centimeters of a culture suspension of the bacillus, prepared in the same manner as that used for the injection of the hams in tierce 2 in Experiment II. A microscopic preparation made from a small drop of the culture suspension before adding it to the pickle showed the bacilli in large numbers, and in the 400 cubic centimeters of the suspension there were millions of the bacteria. The curing pickle in the other tierce was left untreated, the hams in this tierce serving as a check. The tierces used in this experiment, as in all of the experiments, were thoroughly cleaned with boiling water before the hams were placed in them. The experiment was conducted in a pickling room which was held at 33° to 36° F., and the tierces were rolled three times during the cure. The details of the experiment are as follows: _Tierce 1._—Contained 20 hams, half of which were pumped in both body and shank and half in the shank only. As soon as they were pumped the hams were packed in the tierce. Sufficient curing pickle to fill the tierce was then measured out in a clean barrel and to it was added the culture suspension. The culture was thoroughly mixed with the pickle and the latter was then run into the tierce containing the hams. Result: When tested at the end of the cure, two of the hams which had been pumped in the shank only showed slight souring in the body. The rest of the hams were sweet.