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. 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. 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. 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 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

Shepherd Haynes, chief scientific aide, then places the eggs in an automatic incubator for a period of seven days, 1/19/38

Removed again from the incubator the eggs are put in individual wire baskets and placed in the hatcher by Mr. Haynes, 1/19/38

George Attick, junior poultry aide, removes the hen and eggs from the trap nest. The eggs are then marked to correspond with the number on the leg band of the hen. From here on the egg is checked through until the hen or rooster is full grown, 1/19/38

Superior chickens set. After removal from the incubator the eggs are put through the candling test by Mr. Haynes. Those infertile are given to charity while the fertile ones follow through the scientific routine with an additional ten days in the incubator, 1/19/38