SMITHFIELD HAMS AND DEERFOOT SAUSAGE. IOI 



results could not be achieved in other parts of the 

 South where nearly similar conditions exist. 



I visited not long ago the celebrated Deerfoot 

 Farm at Southboro, Mass. , whose hog products have an 

 extended reputation and where they have no trouble in 

 selling their hog products, and at an advanced price. 

 Here some hundreds are slaughtered annually, and 

 between the first of October and April the call for 

 more is unremitting. Bacon, lard and sausage are the 

 only outputs. Hams and shoulders find their way to 

 market only in this form. Why? " Because our Deer- 

 foot sausage brings more than any ham," said the gen- 

 tlemanly foreman. "You see our links are a trifle 

 longer and slimmer than other sausage. It is all made 

 after one receipt, also every ingredient being propor- 

 tioned by weight, so every lot tastes the same as that 

 eaten before by our customers. We make it regularly, 

 so that it goes to consumers new and fresh. One lot 

 is not too salty nor another lacking salt. As a result, 

 those who eat Deerfoot sausage or bacon find nothing 

 else so satisfactory." 



The sausage is wrapped neatly in parchment paper 

 and tied, always the same, in one and two-pound pack- 

 ages. A two-pound package sells for fifty cents. The 

 bacon is sliced and packed in pasteboard boxes, sell- 

 ing for sixty cents for the two-pound package. Upon 

 each wrapper is printed the name of the farm and a 

 few sentences that guarantee the quality, both as to 

 flavor and healthfulness. Young pigs only are used, 

 and if any are bought, and some are bought, the 

 producers being engaged in advance to rear them for 

 Deerfoot at an extra price, they must be reared within 



