Danish Co-operative Bacon-curing Industry. 243 



ing 25 lb. or 50 lb. net, in the following proportions, viz. 

 25 lb. case consisting of one 10 lb., one 5 lb., four 2 lb., and two 



1 lb. tins ; 50 lb. case consisting of two 10 lb., two 5 lb., eight 



2 lb., and four 1 lb. tins. Each tin shall bear a label giving the 

 quantity and description of the contents, and clear instructions 

 as to the best method of cooking. 



The date and year of preparation to be marked on the side of 

 each case, together with the name of the contractors. No other 

 marks or labels will be allowed. This does not exclude any 

 private mark for contractors' own guidance. 



2. Warranty. — The goods shall be warranted to keep fit 

 for use and in good condition on board ship, and in any 

 climate, for a period of two years from the date of delivery into 

 store, and all condemned within that period shall be replaced by 

 the contractors free of charge. 



The following shows the quantities of preserved vegetables 

 procured by recent tenders : — 









lb. 





Potato in slices 



. In 25 lb. cases ... 



... 12,350 







„ 50 



... 37,i5o 





Beans, shredded or whole 



. * 25 



... 8,250 







„ 5° 



.... 24,750 





Haricot beans ... 



. , 25 



2,050 







„ 50 



6,200 





Mixed vegetables 



. „ 25 



4,100 







„ 50 



... 12,400 





Cabbage, dark green curly . 



. „ 25 



... 9,100 







„ SO 



... 27,400 





Carrots, shredded 



• 25 



4,100 







,,50 



... 12,400 





1 Spinach 



• „ 25 



9,000 



h 





„ 50 



... 26.900 





Onions .... 



• ,,, 25 



2,050 







„ 5 C 



6,200 



The Co-operative Bacon-Curing Industry of 

 Denmark. 



The Department of Agriculture and Technical Instruction for 

 Ireland recently sent a deputation to Denmark to investigate 

 the bacon-curing industry in that country, and to endeavour to 

 ascertain the methods which had been followed by the Danish 

 farmers and merchants in successfully establishing co-operative 

 bacon factories. The following information is extracted from 



