FARMERS MEAT SHOWS 203 



ishes forever from the city man's mind the idea that a country 

 ham is a long-shanked piece of meat apparently trimmed with an 

 axe, the superabundance of fat being yellow, and the smell, as it 

 comes from a dirty sack, a vivid reminder of rancid lard. Nor 

 will this connoisseur from the city longer think of country bacon 

 as a piece of very salty "pale complexioned side meat". The only 

 dissatisfaction that will exist in the mind of the would-be con- 

 sumer will result from his inability to satisfy his ap.petite. 



Farmers ' meat shows should not be limited to State and Federal 

 support. Swine breeders' associations everywhere should back up 

 the movement. Agricultural associations and farm clubs generally 

 may well take the lead. The war has taught many that they can 

 temporarily do with less meat. Hence, it is doubly important 

 that, now that peace has again come, that the truth that nothing 

 can, after all, permanently take the place of meat, be impressed 

 on the purchasing public. Most of all, the farmer needs to know 

 that he can make better meat for his own use than he can buy, and 

 at the same time the cost is less. The after-the-war period should 

 bring about the revival of the countcy smoke-house. If it is worth 

 while for the lemon growers and the raisin growers of California 

 to spend hundreds of thousands of dollars in exploiting their goods 

 it is no less important that the swine growers of America advertise 

 their products. 



