_Second Formula._--Another formula used extensively, where beef hams are packed and cured exclusively in barrels, is as follows: Dissolve 150 pounds of saltpetre in hot, 88-degree pickle, made from Ashton or dairy salt, a sufficient amount of pickle being used to make fifty-two gallons when dissolved. It is necessary to heat the pickle in order to dissolve this amount of salt. Add 450 pounds of granulated sugar and sufficient cold 88-degree pickle to make 200 gallons of the finished solution. This is then chilled to a temperature of 40° to 45° F. One gallon of this solution is put into each barrel before commencing to pack the meats. When packing the meat in barrels, use twenty-three pounds of Ashton, or dairy salt, sprinkling between the layers as they are put in. When the barrel is needed, water at a temperature of 40° to 45° F., barrels to be rolled in ten, thirty and fifty days after being packed. They should be stored in a temperature of from 38° to 40° F. if they are to be used in ninety days. If they are to be held for five or six months they should be kept at a temperature of 35° to 39° F. for the first thirty days and thereafter at a temperature of from 28° to 29° F. until used. Meats cured with this formula will be found to have a very good color and flavor and at the same time will not be too salty. In putting the meat in packages, pack 215 pounds green weight per barrel. =Smoking.=--The smoking of beef hams is treated in the chapter on the Smoke House. =Tests.=--The following are three smoking tests on regular beef hams, given to illustrate yields in the finished product from a sample lot of each cut: REGULAR OUTSIDES FOR SHIPMENT. Wt. Per Packed lbs. cent. Twenty-three tcs. dry packed 449 lbs. each, marked weight 440 lbs. each 1,127 pcs. 10,327 Twenty-three tcs. dumped to smoke, actual weights 1,127 pcs. 10,215 ------ Pounds loss while in storage 112 Per cent loss while in storage .0128 Culls not smoked 44 pcs. 235 Actual weights to smoke 1,083 pcs. 9,980 Smoked weights 1,083 pcs. 7,099 ----- Shrinkage in smoking 2,881 Per cent shrinkage in smoking .2887 Smoked 108 hours, temperature 112° to 128° F. REGULAR INSIDES FOR SHIPMENT.