BACON CURING.
Sir, —Your article criticising the apparent weakening of the public health authorities in the matter of using boric acid in curing bacon is timely and most welcome to housekeepers. It is incredible there should be supposed to be any difficulty about the curing of bacon or fish without the aid of these "get rich quick" methods. As far back as forty years ago bacon and hams that were a perfect treat to eat, and that would keep in one's safe as long as they were asked, were obtainable everywhere. Now one cuts down their order to a pound or even half a pound at a time and tin's has been going on with the new methods of "curing." Unless rashers are used within a couple of days of cutting, they become fit only for the rubbish can. Tin's is the housekeepers' aspect I am presenting. and is apart from the danger of using the so-called "preservative" which you deserve hearty thanks for so ably showing. J.M.W.
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New Zealand Herald, Volume LXV, Issue 19976, 19 June 1928, Page 12
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168BACON CURING. New Zealand Herald, Volume LXV, Issue 19976, 19 June 1928, Page 12
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