“The Philosophy of Bacon.”

Wairarapa Standard, Volume XIX, Issue 1786, 25 January 1886, Page 2

“The Philosophy of Bacon.”

We have often seen at Agricultural Shows in the Wairarapa district very fair specimens of hams and bacons. But there was usually some slight defect, which prevented those articles being reckoned as really first class in every espeot—equal for instance, to the very best English imported hams and bacons. Now our Wanganui friends are rather ahead of the Wairarapa settlers in this respect. Years ago we have breakfasted on Wanganui cured ham, which was really splendid in quality, tenderness and flavour. In “ the good old times ” there was a decent fellow called tames Stewart, of Taranaki, who had been a ham enter in Paisley, Scotland, and knew his business thoroughly. After he came to the Colony he used to cure a few bams for his own use and that of one or two Wanganui friends, which were simply delicious. But poor Mr Stewart died, and his secret of ham caring died with him. However, some worthy successor to him has now been found. “We learn,” says the Wanganui Herald, " that the hams and bacon forwarded to Sydney by Messrs Cnmmins and Bichards have reached the bighest price for Colonial produce, and were only beaten by the English cure, which realised one penny per pound more. The prices the Wanganui goods brought were ham lid, and bacon 9Jd. Messrs Melody and 00., the firm to which they were consigned, complimented Messrs Cummins and Biohards on the quality of the shipment, a fact which should be borne in mind by local purchasers.” We fancy that the Wairarapa settlers could learn something more about “ the philosophy of Bacon,” by taking a leave out of the book of Messrs Cummins and Bichards.