ILLUSTRATIONS.
PLATES.
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| Plate | [I]. | Fig. 1.—Section of muscular tissue from sound ham, showing musclefibers cut longitudinally; nuclei sharply defined and cross striationdistinct. Fig. 2.—Section of muscular tissue from sour ham,showing muscle fibers cut longitudinally; nuclei undergoing disintegration and cross striation indistinct | 16 |
| [II]. | Fig. 1.—Section through muscular tissue of ham which has undergonenatural or spontaneous souring, showing distribution ofbacilli between the muscle fibers, which are cut obliquely.Fig.2.—Section through muscular tissue of ham which has undergonenatural or spontaneous souring, showing individual bacilli betweenthe muscle fibers, which are cut somewhat obliquely | 18 | |
| [III]. | Fig. 1.— Section through muscular tissue of artificially soured ham, showingdistribution of bacilli between the muscle fibers, which are shownin cross section. Fig. 2.—Section through muscular tissue ofartificially soured ham, showing individual bacilli between themuscle fibers, which are cut longitudinally | 26 | |
| [IV]. | Glucose bouillon culture in Smith fermentation tube at four days | 48 | |
| TEXT FIGURES. | |||
| Fig. | [1]. | Cross section through body of ham, with sour areas indicated by shadingand dotted lines | 11 |
| [2]. | Cross section through body of ham to show method of sampling forchemical analysis | 18 | |
| [3]. | Cross section through body of artificially soured ham, showing sourareas and points at which cultures were taken | 25 | |
| [4]. | Diagrammatic views showing construction of ham thermometer | 36 | |
| [5]. | Ham-souring bacillus (Bacillus putrefaciens), grown on egg-pork medium | 46 | |
A BACTERIOLOGICAL STUDY OF HAM SOURING.