While it will probably be impossible, therefore, to eliminate souring entirely under the methods of ham curing which are at present employed in the larger packing establishments, much can undoubtedly be done toward reducing the percentage of sours. In the matter of taking ham temperatures, for instance, if the thermometers used were thoroughly cleaned and disinfected and the surfaces of the hams seared at the point where the thermometer is introduced, infection from this source could be entirely prevented; or it might be possible so to regulate the temperature of the chill rooms that the taking of ham temperatures could be discontinued. The elimination of the souring that results from the introduction of foreign matter on the pumping needles could be effected in two ways only, (1) by not pumping the hams at all, or (2) by pumping them under sterile or aseptic conditions. As has been stated before, some of the smaller packing establishments cure their hams without pumping, and in these establishments the percentage of sours runs very low. When hams are cured without pumping, however, the period of curing has to be materially lengthened in order to give the curing pickles sufficient time to penetrate thoroughly, and this is what the larger plants wish to avoid because of the greater space and greater number of vats which would be necessitated. The object of pumping in the larger plants, where the number of hams handled daily runs into the thousands, is to hasten the cure and thus prevent the accumulation of a great number of hams at one time. It is doubtful, therefore, whether the larger packing houses could conveniently discontinue pumping. To pump the hams under aseptic conditions would necessitate a technique far too elaborate for routine use in the packing house; in fact, anything like complete asepsis would be out of the question. Certain measures might be adopted, however, that would tend to prevent the possible introduction of ham-souring bacilli in the process of pumping. It would undoubtedly be safer, for instance, to boil the pumping pickle before use, and the chances of carrying in contaminated foreign matter on the pumping needles could be lessened by sterilizing the pumps and needles with boiling water and by frequently dipping the needles, while in use, in boiling water. If the hams were sprayed with clean water just prior to pumping, there would be less likelihood of carrying in foreign matter on the needles. The danger of introducing contaminated foreign matter on the needles might be further obviated by searing the surfaces of the hams at the points where the needles are introduced; but such a procedure would be hardly practicable in the larger packing houses, where the great number of hams cured necessitates rapid handling.