Result: The 10 hams which were pumped in the shank only all became sour. When they were tried out at the end of the cure, they showed pronounced souring throughout the entire body and were classed as “stinkers” by the meat inspector who examined them. The souring extended through to the bone marrow of the femur in all of these hams. Of the 10 hams which were pumped in both body and shank, 7 showed well-marked souring in the body, but not as pronounced as in those pumped in the shank only; in five of these hams the souring extended through to the bone marrow of the femur, while in 2 the bone marrow remained sweet. _Tierce 3._—Contained 20 hams, which were pumped in the same manner as those in the two preceding tierces. These hams were not tested with a thermometer, and were put down as a check on the cure. They were pumped with the same pumping pickle, subjected to the same cure, and held under precisely the same conditions as the hams in the two preceding tierces. Result: When tested at the end of the cure, all of these hams were found to be perfectly sound and sweet. _Results of experiment to show whether hams become infected from ham thermometers._ ────────┬────────┬───────────┬──────────────┐ │ │ │ │ │ │ │ │ No. of │ Number │ Average │ How pumped. │ tierce.│ of │ weight of │ │ │ hams. │ hams. │ │ ────────┼────────┼───────────┼──────────────┤ │ │ _Pounds._ │ │ │ │ │ │ │ │ │{ 10 in shank │ │ │ │{ │ 1 │ 20 │ 12-14 │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ 10 in body │ │ │ │{ and shank │ │ │ │ │ │ │ │{ 10 in shank │ 2 │ 20 │ 12-14 │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ │ │ │ │{ 10 in body │ │ │ │{ and shank │ │ │ │ │ │ │ │{ 10 in shank │ 3 │ 20 │ 12-14 │{ │ │ │ │{ 10 in body │ │ │ │{ and shank │ ────────┴────────┴───────────┴──────────────┘