54 



Canadian bacon is practically all consigned to commission firms, to whom the whole- 

 salers look for their supplies. Some Danish, on the other hand, is bought in 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 5 or 6 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 dete- 

 rioration 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 go in bales, four sides to the bale. On arrival in England 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 into 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 Ibs.) In the case of Danish the cost, 

 including shrinkage, is only 3 shillings per cwt. (112 Ibs.). The actual shrinkage in weight 

 in the smoking is for Canadian 3 Ibs. 13 oz. per side; Danish 2 Ibs. 4 oz per side; Irish 2 

 Ibs. 4 oz. to 2 Ibs. 12 oz. per side. These figures are for sides 56 to 60 Ibs. 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. 



