Report of Missouri Farmers' Week. 127 



show, while larger than the first, did not bring out as many 

 entries as would have resulted under more favorable conditions. 

 However, there were twenty-five hams and eleven entries of 

 bacon. Not only was the show larger than for the first year, 

 but the quality of the meat was very much better. The im- 

 provement in trim and general appearance of hams was espe- 

 cially noticeable where the exhibitors had made entries in the 

 first show. This feature is expected to prove one of the best of 

 the lessons that are to be learned. The scarcity of meat through- 

 out the State was due in part to the shortage of hogs caused 

 by unusual losses from cholera, and also to the fact that Novem- 

 ber and December were too warm for home butchering. This 

 caused many farmers to use meat which otherwise would have 

 been entered in the show. 



Hams of excellent marbling and proper proportion of fat to lean, but No. 18 was not 



thoroughly cured. 



The judges in this second show were W. C. Hutchison, 

 Jamesport, Mo., former President of the State Board of Agri- 

 culture, and who has a state-wide reputation for the quality of 

 his home-cured hams; T. B. Ingwersen, Bowling Green, Mo., 

 whose Walhalla farm meat products from some one hundred or 

 more hogs butchered annually are the equal of the best; Mrs. 

 Wallace Estill, Estill, Mo., who has built up an extensive trade 

 in country-cured hams and who makes sales to leading hotels in 

 St. Louis and Kansas City, as well as shipping as far east as 

 Boston. In the management of the show Dr. P. F. Trowbridge 

 of the Missouri College of Agriculture rendered valuable assist- 

 ance. The report of the committee on awards is as follows: 



"We, the committee chosen to make the awards at the 

 second annual Missouri Farmers' Ham and Bacon Show, 



