The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1896-06-21

eight hours The smoke Is from alder
and maple wood. which are supposed tc
give a delicate faayer 10 the meat Bacon
Is treated in the same way
The smoke houses come in the line o.
the tour, but before the hams reach them
they are cured This IS done In, the base
ment. and half hours stay down there
Is enough TO freeze dead ali the microbes
in your system. They use candles dowr
there. and their fitful gieam shows tho
pipes overhead thickly coated with snow
and Studded round with beads o. clear ics
that CLEAN like diamonds. And what a
sight IL Is on first entering, You pass
between avenues OF piles of bacon in lay
ers. the cleaning white dry salt. and
the cold heightening the impression
or a sudden entry into the regions
or snow and ice. There seemed
10 be enough bacon 70 breakfast the hun.
CRY Cuban army a whole month How
much there really was was not ascertainei
as Mr. Frye had pleaded that the state O,
his health would not permit him 20 enter
1t is piled four or FIVE Feet high and occa-
pies nearly oae-half of the vast basement
In the other half are 90 picking watts
each holding DO hams. At one Of thess
watts a man was picking out hams. and
superintendent Shepherd was stabhiaz
each with a long knife.
What's that for?"' asked the reporter
Smelling II they are tainted
But you don't srse,l them2''
Yes. I 90. and this nose of mine has
been earning me u good liz ng these many
years" he said with a smile. My father
Was n this business all his life. and I
have never been in sny other"
II VIII be seen that he Frye Bruhn Co.
has two processes OF curing. In this the
hams and bacon sides are put into a light
pickle made of Liverpool salt. saltpeter
and graduated sugar. They may be kept
there three. six or even twelve months.
MIR. Shepherd was emptyins some because.
he said. they needed the watts The other
is the English process. with dry salt and
borax. Much bacon is cured in this way,
but no hams unless ordered. To cure bac-
on by the dry process takes from twenty
two 10 tweuty-eight days. The vat bacon,
after being taken out. is rolled N borax
which prevents it becoming any salt.er 10
the taste
Back 10 the rooms where cottage hams
and strings of sausages were hanging was
relief. But there are too many depart
ments in this vast establishment TO touch
upon them all. Nothing IS wasted. The
olGsSd and offal is made into fert. ilzer in
stead OF being wasted and defiling the
waters OF the bay. There is a room heaped
With shining white shin bones and another
with horns and hoofs. And outside al the
emu OF the COCK Is a mar Held. which looks
like a marsh meadow some days after
moving. where bristles are sweetening to
be made al San Francisco into brushes for
the pearls of beauty. Near by Mr.. FRYE
IL putting in an axtssian wen and is al
ready loo feet below the salt water. Then
there Is the engine room. where the ice is
made. The great engines. polished TO per-
lection. take Your attention for moment
only. for eur osity leads you to look at the
row OF pipes that seem wrapped in white
wool. 1t is snow. dry and pure. Yet the
temperature OF the engine room Is over
20. In addition to cooling the vast store
rooms. the ice plant turns out fifteen tons
Of clear ice a day. which is sold.
And all this in a brief seven years from
a very modest start. Mr.. Frye was asked
II this rapid expansion of the business
would continue.
Cannot tell. OF course As to cattle
and sheep the market Is limited. AS TO
hogs Ii is unlimita1. Why no. we don't
get near enough hogs from The Sound
country. We hewr fetch them from
Big Bend and Walla Wa.la. and some
from Oregon. Hogs are very low now.
bat on account of the new markets open
ing up. and the fact that a good many
people quit raising hogs because the price
fell, hogs are bound TO be high this fall
and winter. Yes, believe In this home m
austry theory. I have a splendid home
trade, and would rather buy hogs here.
but cannot get enough fer my trade