The Richmond palladium. [volume] (Richmond, Ind.) 1855-1875, 1875-02-10

1t affords us real pleasure to note
the prosperity of our friend j. c. Fer
guson, who was a citizen of Richmond
for SO many years; but who has, for
about twenty five years been establish
ed at Indianapolis. 1t does us good
to copy the following notice of the
firm of u. c. Ferguson & Co." which
we find in the State Sentinel:
1.-The senior member of this firm has
an experience of over twenty years in
the packing business at this point.
When he commenced it was, as com
pared with the present, an insignifi-
cant business and, indeed, did not at
tain much Importance until the sea-
son of 1868 So The supply of home
| demand, with an occasional shipment
to Baltimore or Boston via New Or.
leans, was the extent of the business,
and even as late as 1867 the aggregate
slaughter at all the houses did not
reach 80, 900 hogs per annum. In the
season referred to, 1868 50, Messrs.
Ferguson & Co. occupied their new
house on the south side of the |. Il
St. L. railroad, and continued there
four years, until, in the summer of
1872, they sold that house to Messrs.
Kingan & Co., and erected their pres
ent extensive establishment. The
main building is located on the east
bank of White river, is 200 feet long
by 126 feet wide, having two floors
and cellar of the full size of the
building. The first floor, on level
with the railway platform alongside
the building, is used for the storage of
pork and lard in barrels. The upper
floor is fitted with every convenience
for slaughtering and cutting. The ca
pacity of the house is 1900 hogs per
day. The average number killed is.
however, not above !, 800, so as to al
low special care in handling. The
killing season this year commenced
November 1, and closed January 10.
During that time 46, 600 head of hogs
were manufactured into the various
styles of side Iaeat, hams, shoulders,
mess pork and lard, all Of the refuse,
even including the blood, being dis
The cellar, 134 feet deep, with ca
pacfty of eight or ten millions of
pounds, is now nearly filled with cut
meats in the various stages of cure.
| The season has been unusually favor
able and the entire product is in prime
condition. A noticeable feature is the
cleanliness which pervades every part
| of the premises; no unpleasant odors,
which in many houses are SO offensive,
can be detected here, and it is enough
to sharpen ones appetite to inhale the
refreshing fragrance from the sweet,
we'll cured meat It is unnecessary to
notice, on behalf of the citizens of In
dianapolis, the high character which
the house enjoys for its superior hams,
bacon and lard. During the twenty
years that Mr.. Ferguson has been put
| ting his products on the markets, it
has never disappointed the purchaser.
Since the occupancy OF the new house
their lard has especially attracted at
tention 1t is made in coil tanks, so
that the steam never comes In direct
contact with it, and during the entire
process it is kept free from any dele.
terious substance, and is never adul-
terated They have also introduced
improvements in the manufacture of
kettle lard, greatly to tho advantage
of the quality produced. They are
now constructing capacious smoke
houses and canvassing rooms, aud will
Immediately enter the market with
the
MONOGRAM" HAM,
and propose to furnish, also, every va
riaty of smoked as we'll as of bulk
meats that may be called for by the
trade. They are adopting novel
method to protect their customers. A
patent brand will be burned into the
skin of every smoked ham which is
sent out of the house, and, if canvass
ed, it will also be tabled with a beau
tifully Autographed monogram COM
posed of the firm initials The ex-
perience, careful pains s-taking and the
uhauestioned integrity OF the firm will
insure to purchasers of the hams or
breakfast bacon bearing the mono
gram trade mark, entire satisfaction y