55 



Denmark direct from the packing houses. The bacon is shipped f.o.b., the English 

 buyer taking the risk. In the case of a small number of factories in the north of 

 Denmark the bacon is sold through a representative. Some five or six factories 

 finance the salesman, allowing him 30 days time to remit returns. The salesman gets 

 a salary of about $10,000 a year. At the end of the year accounts are squared between 

 this man and his several factories. 



As already pointed out much Danish bacon is purchased direct from factories by 

 English buyers. By careful grading and honourable dealing the Danish salesmen have 

 the full confidence of the English merchant. The former ships nothing but good stuff, 

 90 to 95 per cent of sides grading No. 1. The Danish system of selling throws much 

 of the risk of deterioration on the English buyer. This is an important item, as in 

 warm weather the meat goes off very quickly on account of the mild cure. It can be 

 held a few days in cold storage before smoking, but this is not satisfactory as it 

 becomes dull in appearance and soon goes off after being taken out. Danish bacon 

 held one week in mild weather deteriorates about one dollar per cwt., and if held a 

 few days longer it is unsaleable and meets condemnation by the food inspectors. 



Canadian bacon is shipped in boxes, about ten sides to the box, while Irish, Danish 

 and other continental makes go in bales, four sides to the bale. On arrival in Eng- 

 land after reaching the wholesaler, Canadian is washed with a rough brush and 

 abundance of water. This is to remove the borax. It is then allowed to drain four 

 hours before going into the smoker. Other kinds of bacon do not require washing, 

 but go direct to the smoke house. This washing is an extra tax on Canadian bacon on 

 account of the labour it entails and because of increased shrinkage. Before going to 

 the smoker all bacon is coated with finely ground pea meal. The smoking is done with 

 wood smoke. The process requires 36 hours. The smoking causes- shrinkage in weight. 

 In the case of Canadian this, when added to other expenses, costs 5 shillings per cwt. 

 (112 lbs.). In the case of Danish the cost, including shrinkage, is only 3 shillings per 

 cwt. (112 lbs.). The actual shrinkage in weight in the smoking is for Canadian 3 

 lbs. 13 oz. per side; Danish, 2 lbs. 4 oz. per side; Irish, 2 lbs. 4 oz. to 2 lbs. 12 oz. per 

 side. These figures are for sides 56 to 60 lbs. each. 



The above criticisms and comparisons of bacon from different sources were given 

 by some of the largest handlers in the British Empire, and verified by many smaller 

 dealers. One firm quoted, that of Bowls, Nichols & Co., does a yearly business in 

 bacon of about $2,000,000, while J. Wheeler Bennett, Sir Alfred Reynolds and Mills & 

 Sparrow deal on corresponding scales. These firms lament the decline of the trade 

 in Canadian bacon which promised so well. While all agree that Danish and Irish 

 have natural advantages over Canadian, they pointed out that the securing of a big 

 end of the English trade depends more on regular supplies than upon any improvement 

 in quality. Canadian bacon is popular and sells well, usually a slight margin below 

 Danish. 



