Souring

Definition and stakes

Franklin Beech,  The Dyeing of Cotton Fabrics: A Practical Handbook for the Dyer and Student

“ Lime or Grey Sour.—After the lime boil, the next operation is that of the lime sour or grey sour as it is often called to distinguish it from a subsequent souring. The souring is done in a machine constructed in the same way as a washing machine; the trough of the machine is filled with hydrochloric acid at 2° Tw., which is kept ready prepared in a stone cistern and run into the machine as required (it is not advisable to use acid stronger than this) . After passing through the sour the goods are piled in a heap on the stillage for a few hours. ”
Source: Gutenberg

Charles Neil McBryde,  A bacteriological study of ham souring (1911)

“ In the case of a well-developed body sour the sour area is more pronounced near the bone, as represented in figure 1 by the shaded area, and may extend out into the body of the ham for a variable distance, according to the degree of souring, as represented by the dotted lines, gradually fading off toward the margins, where it may be imperceptible or entirely wanting. ”
Source: Gutenberg

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