Report of Missouri Farmers' Week. 



129 



General view of ham section of the show. Fourth and tifth hams, bottom row, are almost 



ideal in shape. 



and good taste. This ham would have been awarded a pre- 

 mium had it been more thoroughly cured. Ham No. 5, awarded 

 first premium, was excellent in flavor, but had hardly been 

 smoked enough, and the trimming was not just correct. Ham 

 No. 4, awarded second premium, also lacked somewhat in 

 amount of smoke. Ham No. 22, while a very excellent piece 

 of meat, was somewhat lacking in flavor. 



Some of the hams after the meat had been cut for inspection of judges. 



"The bacon entries were very much lacking in quality as 

 compared with the hams. The show thoroughly demonstrated 

 the fact that the average farmer knows a great deal more about 

 making good hams than he does about making good bacon. 

 Considerable education along this line is needed. After passing 

 upon the bacon entered awards were made as follows: Entry 

 No. 9, first, $25; entry No. 8, second, $15; entry No. 7, third, 



A— 9 



