Albuquerque daily citizen. [volume] (Albuquerque, N.M.) 1895-1903, 1902-10-14
WILLIAM FARR.
Wholesale and Retail Dealer in Fresh
and Salt Meats.

ana odit mcdtS.
William Farr conducts the largest
wholesale and retail meat business of
any butcher in the southwest. He es-
tablished his business in 1889, and
since that time has built up a trade
that demands the best of facilities. Ac-
cordingly, he has spared no expense
in the equipment of his place, and
there is not another establishment of
the kind in the territory that compares
to the shop and factory he conducts at
PIT South Second street.
Some idea of the magnitude of Mr..
Fairs business may be had from the
fact that, to supply his trade requires
the slaughter of eighty fat beeves, $50
sheep, 125 hogs and as many veal
calves as he can buy every month. At
the presetn season New Mexico range
stock supplies the demand for cattle,
but during the greater part of the year
beeves are shipped in from other
states. The sheep are all grown in
this and adjoining counties. Hogs and
calves are bought both locally and are
ohippCu III HUH otuSI DldCSb, III III
stances remote from Albuquerque.
Mr.. Farr does his own slaughtering,
and has abattoir is situated on the out
skirts of the city. 1t is provided with
every appliance for handling the
beeves, sheep, hogs, ETC., and the ut
most regard for cleanliness is observ-
ed from the time the animals are
slaughtered until the emats hang in
the refr~igerators at the shop. After
ten days in cold storage, meats are
ready for the block, and the tenrerest
viands of prime beef, mutton, pork
shop.
Besides the fresh meats above noted,
Mr.. Farr has venison, other game,
poultry, fish and oysters in season,
and carries all kinds of smoked and
cured meats, sausage, etc. All smoked
and cured meats sold are the product
of his own smoke house and curing
room, n he has a steam sausage fac
tory of large capacity. ell also makes
his W lard, which is put up in tin
buckets, bearing his name. He makes
a speciality pf this product, in which
his business is so large that he main
tains a box factory, where cans and
buckets are boxed for shipment. His
finer grades of lard are equal to the
best brands of commerce. He will
make a speciality Of mince meat dur
ing the present fall and winter.
Mr.. Fairs shop is exceptional in
many respects. The average butcher
shop has the odOr Oh the meat, whether
tainted or fresh, and if il is not often
sive ii is nevertheless pronounced.
There is nc odor to be detected in his
shop. Everything is kept Immaculate
ly clean, and the effect is to remove all
factory evidence of the meat shop. The
refrigerator is both the finest and the
largest in the territory. The forward
section has a capacity for half a car of
meat, the middle room accommodates
twice that quantity, and the real COM
partment will hold a half car of pork.
All meats are brought in through the
back and are placed in position in the
refrigerator by being suspended on
hooks attached TO rollers on overhead
rails and being pushed along until the
desired spot is reached, where they are
left.
William Farr is a native of Missouri,
but lived nearly all his life until he
came to albuquerque, in California.
He has been here for thirteen years.
and during that time has built up a
trade that covers the entire territory
and a portion of Arizona, He is a man
of praiseworthy public spirit, and
takes the initiative in all enterprises
designed for the public veal.