New-York tribune., 1919-04-05
DEAR FOLKS:

49, eAA> F@iOAS VI SdllfZdllOll Is CIl-
thuSiastic, up on his toes" and
proud.
Inns is the week that Wilson &
Co., announce that they are pro-
ducing Certified Ham and Bacon.
All over the country the dealers
are putting up window signs
telling the news. incidentally,
am coming to believe that the
dealers who handle Wilson prod
ucts are imbued with the same
pride and confidence in the Will
son institution as are the $4,000
workers in the various plants
and branches.
All these Wilson & Co. men and
women are pleased as pleased
can be this week because thew
have known for a long time that
the company would put Certified
Ham and Bacon on the market
at this time. They have known
OF the care and Skill and exact
ness with which these products
were being perfected to deserve
the Wilson Certified label. That
"Certified' label is the ne plus
ultra for any Wilson product.
When it is placed on something
it means that that particular food
product is just as fine as it can
be made, as pure as purity itself
and as good as anything ever
can be good to eat.
The name and fame of Wilson
& Co. Certified products has
grown up in the past two years.
1t started when the company
brought out its line of canned
fruits, vegetables and table spe-
cialties, giving them the name
"Certified' and placing upon
them a guarantee that the user
would find them of the highest
possible quality.
In their smoked meats Males
tic" was the label of their top
notch quality. Majestic Ham
and Bacon were, and are, mighty
we'll known and liked. Mr.. Viii
son saw the great popularitywon
by the Certified" fruits and
vegetables, and he said:
1--WE must have Certified Ham
and Bacon. Can we make them
good enough to deserve the
Certified label?"
we can and we will" was the
prompt answer.
So there is a bit of history. 1t
wasn't merely a question Of cur
ing and smoking ham and bacon
OF the most excellent quality. 1t
was a matter of knowing at
every step along the line that
this ham and bacon was going
to be good enough to be honored
with the name of "Certihed. "
This means selecting the porkers
themselves. They have to be porkers
OF excellent breeds, they have to be
IN the pink of condition, they have
to show to the practiced eyes of the
experts who select them that the
quality is there. | have watched the
production of Certified Ham and
bacon-watched the careful, skillful
choosing of those hams and bacon
SIDES. have seen how precisely
ham is chosen, how exactly a bacon
side is selected. There must be lust
such proportion of fat and lean, the
SKIN must be smooth, the ham or
bacon must be visibly perfect Then
1T is carefully trimmed and sent OF
through the curing and smoking dc
partments. Nothing is hurried, for
the men who have charge Of this
work tell me that hasty curing and
smoking do not create the sweet.
appetizing flavor and the hunger
satisfying taste that must character
ize fine piece of ham or bacon.
All the way through 7 noticed that
these meats-as, indeed, are all other
Wilson products-werc handled and
prepared with RESPECT. Re
spect" is a fixed principle in the Viii
son plant, and when you come to
think of it, it is a pretty good idea
to be respectful to foods. They dc
serve respect, if they are destined
for your table, and the Wilson folks
know this and show respect toward
them.
have told you in MY previous let
ters how the spirit OF good will and
loyalty pervades the whole Wilson
organization. | have tried to sug-
gest that this spirit Of pride and OF
fellowship is a guarantee that the
products Of Wilson & Co. will be all
the better for it. Every worker in
the Wilson plants feels this way
about ~ ap1 +l,o< . ,.,i,x, 4i,:. ,.,aof.