The morning news. [volume] (Savannah, Ga.) 1887-1900, 1890-01-26
BACON AND HAMS FROM IRELAND.
Treats for Those Who Live Well.

treats IOr 4nOse W no Live Wen.
Understanding that Mr.. J. j. Reilly, the
importer and specialist, at 30 Whitaker
| street, had recently received shipment of
meats direct from Ireland, your writer,
anxious to keep the readers of the NEWS
| posted, called on Mr. Reilly and was much
/ interested In what that gentleman had to
| say on the subject. Mr. Reilly said: "Siy
attention was first called to Irisa meats by
two or three OF our prominent physicians,
| VINO had spent some time in Ireland as
| Dublin college students. They said they
| would never forget the superior and deli
cious flavor of the Irish bacon and hams,
and they often expressed to me their re-
| grets at being unable to procure similar
| meats here. After some little correspond
| ence became satisfied that the meats cured
| by Denny & Son were of very superior
| quality, much superior to any We had in
this country, also that, although little if any
came to this country, large quantities of
their meats were sent to England, France,
Australia, the colonies, and in fact all over
| the European continent. Finally, through
friend, l was introduced to Messrs. Hud-
son Bros of Ludgate Hill, London, who
| are large provision merchants and export
| ers Of Irish meats. They made me small
| shipment, which came III on the Both of
| December last and was all sold in five or
| superior to any of our American bacon or
| hams that cabled an order for a large lot.
| This second lot came in to New York on
the Servi Friday last, so that | expect
to have it in store during next week"
"Well now, Mr.. Reilly, this seems to me
very much like sending Goals to New
castle. Take the manifest of any outgo-
ing foreign vessel-to England in partic-
| ular-and you viii find that we ship i'm
mense quantities of bacon, hams and
meats of all descriptions. How do you ac-
| count for this? If they have superior
meats at home why are they such large
buyers of ours"
"Why, my dear sir, this is entirely due
! TO the prices of the two articles. The very
best quality of American bacon can be
| bought to-day in London or elsewhere In
| England, for about IA cents per pound,
while Dennv's bacon brings every where
throughout England and Ireland shilling,
or 70 cents per pound.
Take Germany, for instance The best
| American bacon could be bought there at
| 10 to 10 cents, hams 10 to 20 cents, while the
| home product, or Westphalian ham, brings
l mark. or p cents per pound.
1.-THE fact that we sell large quantities of
meats to the world shows nothing, except
that we can undarsell the home products"
! MIR. Rely, why is it that their meats are
SO much superior to ours! How is it &C
| counted for?'
THE methods pursued are entirely differ
| emit Rush and hurry characterize our meth
| DDS WEES to speak, have in the morning the
live hog, and by evening we place on the
market for sale the ham or strip of bacon
| from this hog.
In the old country Denny, and other
curers of meats, stall feed their hogs, in
tended for slaughter, on certain classes of
cereals for specified time; and the process
of curing and smoking covers a period of
several weeks. In smoking, also only GER
tain kinds of fuel are used. This old-fash-
loned, careful, slow treatment of the porker
results in producing the finest meats of this
description the world knows OF. Then. GER
tainly, also, the climate has much to do
with successful curing.
There is a curer of meats in this coun-
| try who pursues similar methods, and the
| result is that his meats command about
| double the price of any other domestic
brands. refer to Mr. e. NJ. Todd of Smith
| field, Virginia. The Todd family have been
curing meats for forty years or more, and
although he cures about 5000 hams an
nually, except your order is in months
ahead, you cannot obtain his meats at any
price. l recently secured the Savannah
agency on his meats, and will have a large
shipment of them about the end of next
| month