598 Missouri Agricultural Report. 



of a ham should not be. Here the market possibilities of a good 

 piece of meat were spoiled by poor trimming, probably resulting 

 from cutting up the meat while it was yet warm. 



The first prize piece of bacon was No. 23, top row, fourth from 

 right, the long rather narrow piece. The marbling was excellent, 

 the flavor all that could be desired, while the proportion of fat 

 to lean was regarded as proper. Nor was this meat too hard nor 

 so soft as to seem green. The second prize piece of bacon was No. 

 28, top row, second from right. Third prize was No. 8, the piece 

 hanging just to the left of the second prize piece. Both of these 

 pieces of meat were of good quality and much alike. They were 

 hardly so firm as the first prize bacon. Entry No. 7, the large 

 side of meat on bottom row, while of good quality, shows a mistake 

 so frequently made by farmers. This meat should have been split 

 in two so as to leave one thick and one thin piece of bacon. The 

 thick strip should then have been sold, worked into sausage or lard, 

 or used early in the season. Bacon, in order to sell well, must 

 present an inviting appearance. This was thoroughly demonstrated 

 at the conclusion of the show. The narrow, well-trimmed pieces 

 were eagerly sought for at twenty-five cents per pound, while it 

 was hard to dispose of some other pieces at fifteen cents. 



Cut of first prize ham. Excellent quality, but trim might have been Improved. 



The committee on awards made up of President H. J. Waters 

 of the Kansas Agriculture College, Prof. P. F. Trowbridge of the 

 Missouri College of Agriculture and Mrs. Betty Gentry of Sedalia, 

 said in its report of the show: "Your committee earnestly recom- 



