Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-04-04
DEAR FOLKS:

week IN the history OF
Wilson & co. Everybody
III the whole organization is en-
thusiastic. up on his toes" and
proud.
This 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 win
dow signs telling the news. In.
cidentally, l am coming to be-
iieve that the deaIaxa wh9 han
die Wilson products are imbued
with the same pride and con-
fidence in the Wilson institution
as are the $4,000 workers in the
various plants and branches.
All these Wilson &c Co. men and
women are pleased as pleased
can be this week because 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 exactness with which
these products were being per-
fected 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 prod
uct 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-
clalties, 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 popu--
larity won by the "Certified''-
fruits and vegetables, and he
said:
I'VE must have Certified Ham
and Bacon. Can we make them
good enough to deserve the.
Certified label?"
I'VE can and we will" was the
prompt answer.
So there is a bit of history. Tt
wasn't merely a question of
curing 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
Certified"
This means selecting the porkers
themselves. They have to be porkers
OF excellent breeds, they have to be
in he pink Of condition. they have
10 show to the practiced eyes of the
experts who select them that the
quality is there. I have watched the
production OF Certified Ham and
bacon-watched the careful, sk l!lfui
choosing OF those hams and bacon
sides. | have seen how precisely a
ham is chosen, how exactly a bacon
side is selected. There must be 1us,
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 on
through the curing and smoking de-
nartments. 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
izc fine piece Of ham or bacon.
All the way through l noticed that
these meats-as, indeed, are all other
wilson products-were handled and
prepared with RESPECT. Re
spect' is fixed principle in the Will
son plant. and when you come 10
think OF it. 1t is pretty good idea
to be respectful to foods. They de-
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
tiers how the spirit OF good will and
loyalty pervades the whole Wilson
organization. 7 have tried to sus-
gest that this spirit OF pride aud OF
fellowship is guarantee that the I
products OF Wilson & Co. will be all
the better for it. Every worker In
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