GOOD BACON.

Auckland Star, Volume LVIII, Issue 46, 24 February 1927, Page 16

GOOD BACON.

W'it'n your kind permission I herein e. .iorse the writer's remarks re ''Bacon," in your paper of the 12th February. T rider the above heading he says "it's not fit to cook in a week's time after purchasing." My experience is it is not ti to eat in three days after purchasing. Bacon id not the right name for it, it ought to be labelled "Messed up Purk." I am not in the position of being able to extol the quality of cither English or Irish bacon, but I can speak of the farmer-cured bacon of the past days of this province. In those days, we used to consider 5d per lb a payable price to turn it out, and it was Thoroughly cured and smoked, not soaked in salt and water, then hung up to dry for a while, and then painted with glaze and smoke essence. Our make of bacon used to keep the season round, hung up on rafters, and it could be easily cut in rashers at the end of that time; but the stuff called bacon now will take all the edge off a knife first cut. [ always take the hide off it before I attempt to cut rashers, also all the outfide; the eatable bacon works out at ati average of 2/3 per lb if you don't pay more than 1/fi per lb for it.—l am. etc..