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TRANSACTIONS OF ONE FACTORY FOR TEN YEARS. 



As an example of the success of the Co-operative system as applied to pig curing and 

 marketing the following table kindly prepared by the manager, F. L. Sieck, is given showing 

 the number of pigs killed in the factory atFrederickssund,the average prices paid including 

 dividends paid to members at the end of each year: 



In the bacon curing industry there is a powerful organization cosisting of a co-operation 

 of co-operative societies. It consists of representatives from all of the committees of co- 

 operative slaughteries, embracing all the managers. The central office of the association 

 is at Copenhagen. Its principal duty is to diffuse immediately the latest intelligence re- 

 garding the bacon industry among the various branches of the association. This office 

 is furnished from week to week with complete returns of the business transacted at each 

 co-operative factory, including cost of production, and the actual market returns of bacon 

 sold. This information is embraced in a circular which is sent out to all factories enabling 

 them to know how each is succeeding in comparison with other factories. This organiza- 

 tion has proved a strong incentive to improved methpds and has therefore done much for 

 the industry as a whole. 



METHODS OF CURING. 



Two methods of curing obtain in Denmark, The usual one is practically the same 

 as is in vogue in Canadian factories, the other is the Auto cure. By the former system 

 the sides after being dressed and cooled are charged with brine forced into the flesh by 

 means of hand or machine pumps. It is then salted, piled up, turned and rubbed from 

 day to day for about 11 or 12 days when it is ready to bale and ship. 



By the Auto cure system the sides which are loaded on trucks are run into strong iron 

 tanks. These are hermetically sealed, the air pump applied and as far as possible a vacuum 

 created inside. The tank is then filled with the curing solution under strong pressure 

 which forces itself into the flesh filling veins, pores, etc., completely. The sides are left 

 in this condition for 8 to 9 hours when the brine is run off and the air slowly admitted after 

 the pressure has been reduced. Half an hour later the cylinder is opened the meat wheeled 

 out, stacked up to drip for a day when it is baled ready for shipping. While this system 

 saves times and labor it is not growing in favor for the reason that the British merchant 

 finds the bacon thus cured shrinks more than that cured in the usual way. 



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