Chats With Our Business Men.

Observer, Volume XV, Issue 814, 4 August 1894, Page 10

Chats With Our Business Men.

ME A. S. LAUD.

'Yes,' said Mr Land, ' there is, as you say, a good deal of misapprehension on the public mind with regard to sausages and pork-pies. But, depend upon it, the yarns you hear and read about pork-pies being made of other and less innocent material than pork, and sausages which will not bear investigation are grossly exaggerated. I don't know what may be done in thedensely populated towns and cities of the Old Country. There may be people in our line of business who indulge in ways that are dark and tricks that are vain in those places, but out here, speaking generally, the trade is honestly and respectably conducted, and the goods turned out above suspicion. I was for fourteen years and ahalf in the employ of the late Thomas Barnett, and for a considerable portion of that term acted as his .manager. Every Aucklander knew Barnett's sausages. They were' prepared from a special recipe, now in my possession, and I make my sausages from that recipe. In every respect they are precisely similar to Barnett's. How long have I been established on my own account? About four years, and the business has been steadily growing ever since. Oh yes, we go in for several specialties. Sausages, porkpies, ham, oacon, brawn, etc., etc. We aim at producing a first-class article, and that our efforts are appreciated is amply proved by the very liberal patronage accorded. Yes, many people are suspicious of German sausage, which is a tasty, appetising, and wholesome sort of thing, a good lunch, tea or supper dish and Al for sandwiches. There is a popular idea that German sausage is composed of odds and ends, scraps and bits, some of them not so fresh as they might be. But I assure you we are very particular about our German sausage. Nothing but the primest beef is used, and the best pork fat. See these sheets of fat hanging here? They are what we call " back-fat " — the very best fat, as I said just now. Well, this fat is cut up into dice and mingled with the beef. Why is pork never used in the manufacture of German sausage ? But ie is used. I use it myself sometimes — for special orders. Private customers, you know. I usually mix a little garlic with the pork. But garlic is an acquired taste, as you say, and somehow, there is only a limited demand, comparatively speaking, for pork German. The beef German is the popular article, and our German sausage is another of our specialties. We handle our raw material as little as possible. Nearly everything is done by machinery. Our hams are in considerable request. Ha, ha, ha ! Yes, I have heard that story of how the Jew regarded the fine pork ham and murmured : ' Almost thou persuadest me to be a Christian.' We cure our hams and bacon on the premises. All our pork is dairy-fed. We get it from farmers roundabout, as well as from all parts of the Waikato, etc. Do we send many goods up-country? Yes, any amount, both to dealers and to private customers, and I am always ready to furnish country residents with estimates for suppers, luncheons, picnics, cold spreads of all kinds, anything that comes in my own particular line. If any country resident sends me a wire or a letter it is promptly replied to. My carts go all over the suburbs. Cleanliness is half the battle in my business. Come through the factory with me and see for yourself what you think of the place. Pine lofty room, isn't it ? Each plank of this room is washed down every morning, and the floor fresh sawdusted. We keep everything as bright and clean as a new pin, and just look at the ventilation : with these doors open we can get a cold draught right through the place, from end to end. I have it in contemplation to light up the premises by electricity amongst other improvements projected. Ever been " had "in the way of business ? Ah, scores of times ! But that was when I first started. lam a little wider awake now. I remember a local restaurateur coming in one day. He said he was anxious to " yive me a turn," and very kindly ordered a lot of things of me, on tick. He got a turn himself almost immediately afterwards — got turned out. And I had to whistle for my money. Yes, one lives and learns. Good-bye. Glad you looked in.'

Auckland Poultry, Pigeon and Canary Association's twelfth annual show will be held at Agricultural Hall, to-day (Thursday), Friday and Saturday. Largest special prize list ever put up for competition in Auckland.

Mr H, A. Neilsen, announces in this issue the opening of the City Shooting Hall Queen-street. No smoking or bad language will be permitted, the idea being to make the hall fit for ladies to patronise. It is certainly an attractive place. Bon Bons, a dainty whiff. 6d.