Eureka Reporter | 1903-07-24 | Page 7 | Why the Ham is So Salt

WHY THE HAM IS SO SALT packers compelled to use the saline as preservative we are having many complaint 0 about the unusual saltiness of ham bacon and canned goods this summer said a butcher who does a large fam ly trade I 1 suppose it Is the same everywhere else standard goods that we have been able to recommend for years are salt as brine now the packing houses tell us that it Is be cause they are no longer permitted ta use the preservatives that got euch such a raking ov oi er the coals after the span ish war they simply must pile on the salt or their hams and bacon won t keep I 1 1 he packers will be obliged to find some way out of 0 the difficulty or they will have to go out of bus ness altogether in the trade we are noticing the falling off in orders from hotels and restaurants no man wants a rasher of bacon or a slice of ham for breakfast if it Is going to send him around with a razing raying all day