A bacteriological study of ham souring

Obvious typographical errors have been silently corrected.
The cover was prepared by the transcriber and is placed in the public domain.
Issued March 17, 1911.
U. S. DEPARTMENT OF AGRICULTURE, BUREAU OF ANIMAL INDUSTRY.—Bulletin 132. A. D. MELVIN,Chief of Bureau.
C. N. McBRYDE, M. D., Senior Bacteriologist, Biochemic Division .
WASHINGTON: GOVERNMENT PRINTING OFFICE. 1911.
United States Department of Agriculture,
Bureau of Animal Industry,
Washington, D. C., November 2, 1910 .
Sir: I have the honor to transmit and to recommend for publication as a bulletin of this Bureau a paper entitled “A Bacteriological Study of Ham Souring,” by Dr. C. N. McBryde, senior bacteriologist in the Biochemic Division of this Bureau.
The souring of hams is a source of considerable loss in the meat-packing industry, and the cause of this trouble has heretofore been in doubt. Dr. McBryde’s paper presents the results of an exhaustive study of the subject, from which it appears that he has succeeded in discovering the true cause of the trouble. Besides a description of the experimental work the paper discusses methods of preventing the souring of hams and the proper disposal of those which have become affected.
Respectfully,