The sun., 1919-04-02
DEAR FOLKS:
THIS is a most important
week in the history of
Wilson e Co. Everybody

PROUD.
This is the week that Wilson &
Co., announce that they are
producing Certified Ham and
Bacon. All over the country
the dealers are putting up win
dow signs telling the news. In
cidentally, I am coming to be-
lieve that the dealers who ham
die Wilson products are lin.
bued with the same pride and
confidence in the Wilson iusti-
tuition 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 be-
cause they 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 cxactness
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 pur-
ity itself and as good as any
thing 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 it's line of canned
fruits, vegetables and label
specialties, 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.. Wilson saw the great pop
ularity won 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 labcl?"
I'VE can and we will" was the
prompt answer.
So there is 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
m 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 bacon
side is selected. There must be Just
such proportion of fat and lean,
the skin must be smooth, the ham or
bacon must be visibly perfect. Then
it is carefully trimmed and sent OF,
through the curing and smoking de-
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 I noticed that
these meats-as, indeed, are all
other Wilson products-were ham
died and prepared with RESPECT.
Respect" is fixed principle in the
Wilson plant. and when you come
to think of it, it is a pretty good
idea to be respectful to foods. They
deserve respect, if they are destined
for your table, and the Wilson folks
know this and show respect toward
them.
l have told you in my previous let
tiers how the spirit of good will and
loyalty pervades the whole Wilson
organization. I 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 it, and that is why this week
every one of them is SO hugely
glad and proud that Certified Ham
and Bacon are being announced.
Each of them feels--and knows
that here is another proof of what
the heart and spirit of the Wilson
organization means, and that once