Hams. 5. The finished products. Miss Ruby Brenahan is allowed to inhale the aroma from the quickly aged ham held in the hand of Mr. Carroll *Abstract/medium:; 4 x 5 in. or smaller

Hams. Mr. Carroll then rubs the cured ham in a mixture of salt, brown sugar, and saltpeter before it is smoked *Abstract/medium:; 4 x 5 in. or smaller

Hams. From time to time the hams are taken from the incubator by Mr. Carroll and weighed to checked the shrinkage caused during the aging process *Abstract/medium:; 4 x 5 in. or smaller

Hams. Placing the ham in the incubator, Mr. Carroll sets the heat at the required temperature for the aging *Abstract/medium:; 4 x 5 in. or smaller

Hams now aged in 6 to 10 weeks. College Park, Md. Oct. 27. No longer is it necessary to age ham a year or so to obtain that sharp, pungent, cheesy flavor in the lean meat, so characteristic of southern style ham. Speeding up nature, the Maryland Experiment Station, University of Maryland, in coopera

Correct way to bake turkey. H.E. McClure, of the Bureau Husbandry, tests the turkey meat for odor

Virginia style ham. did Mrs. Mark Bristol. ze when she baked Virginia style. a couple of hams for friends a few years ago that would eventually develop into a lucrative business for her. The flavor of the hams so intrigued the friends that they passed the word on to others and as a result

Making prints for $3,000,000 map. Grover M. Plew, AAA laboratory worker, making the finished photographic prints which go into the finished map now being put together by the AAA. Approximately one-third of the entire land surface of the United States is being photographed from the air for the map. 7

Promoted. Washington, D.C., Aug. 29. Added duties under the recently enacted Federal Food, Drug, and Cosmetic Act has made necessary a number of changes in the personnel of the Food and Drug Administration. Roy S. Pruitt, now Chief Chemist of the New Orleans Food and Drug inspection station, has bee