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== Contents == |
== Contents == |
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This book's audience is not targeted to the common consumerofpig, but to the grocer who would sell the products to the masses. The goal of the book was to aid in the proper handling, selling and profiting from the business of selling [[pork]]. Furthermore, Nicholls noted that this book would come to fill a need for the students who would be taking the Institute of Certified Grocer exams.<ref name=book /> |
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The book is divided into nine chapters with seven appendixes.<ref name=book /> The first chapter details the pig and its use in antiquity before summarizing the nutrient components of pork in comparison to beef.<ref name=book /> The second chapter opens with the defining characteristics of a good bacon pig. The six principal breeds of the United Kingdom at the time were the Large White Yorkshire, the Middle White, the Tamworth, the Berkshire, the Lincolnshire Curly Coated and the Large Black.<ref name=book /> The Large White Yorkshire breed is traced to [[Robert Bakewell (agriculturalist)|Robert Bakewell]] and highlights the importance of the breed for its quick maturity, fatten rapidly and provide a long side.<ref name=book /> Though also credited for the breeding of the [[Small White pig]], Bakewell was secretive in his work and evidence of his pig breeding (as a whole) cannot be confirmed.<ref>{{cite web | url=http://www.le.ac.uk/el/newdishley/animals.html | title=Bakewell’s Animals | publisher=Centre for English Local History at the University of Leicester | accessdate=10 November 2014}}</ref><ref>{{cite web | url=http://www.ans.iastate.edu/history/faculty/bakewell/bakewell.html | title=Robert Bakewell | publisher=Iowa State University | accessdate=10 November 2014}}</ref> Nicholls describes the other breeds and provides information on the number of pigs and the state of the industry and classification of pigs for the market.<ref name=book /> |
The book is divided into nine chapters with seven appendixes.<ref name=book /> The first chapter details the pig and its use in antiquity before summarizing the nutrient components of pork in comparison to beef.<ref name=book /> The second chapter opens with the defining characteristics of a good bacon pig. The six principal breeds of the United Kingdom at the time were the Large White Yorkshire, the Middle White, the Tamworth, the Berkshire, the Lincolnshire Curly Coated and the Large Black.<ref name=book /> The Large White Yorkshire breed is traced to [[Robert Bakewell (agriculturalist)|Robert Bakewell]] and highlights the importance of the breed for its quick maturity, fatten rapidly and provide a long side.<ref name=book /> Though also credited for the breeding of the [[Small White pig]], Bakewell was secretive in his work and evidence of his pig breeding (as a whole) cannot be confirmed.<ref>{{cite web | url=http://www.le.ac.uk/el/newdishley/animals.html | title=Bakewell’s Animals | publisher=Centre for English Local History at the University of Leicester | accessdate=10 November 2014}}</ref><ref>{{cite web | url=http://www.ans.iastate.edu/history/faculty/bakewell/bakewell.html | title=Robert Bakewell | publisher=Iowa State University | accessdate=10 November 2014}}</ref> Nicholls describes the other breeds and provides information on the number of pigs and the state of the industry and classification of pigs for the market.<ref name=book /> |
Author | George J. Nicholls |
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Language | English |
Subject | Bacon |
Genre | Non-fiction |
Publisher | Institute of Certified Grocers |
Publication date | 1917 |
Publication place | United Kingdom |
Media type | Hardback |
OCLC | 18696679 |
Bacon and Hams is a 1917 book by George J. Nicholls, a member of the Institute of Certified Grocers. The book details the then-modern bacon and ham industry beginning with the use of the pig breeds, meat processing and the distribution and pricing of cuts with a focus on the United Kingdom. The meat processing aspects focus on the popular Wiltshire cut of the time, but also includes American cuts as well. The book was referred to with approbation by the Saskatchewan Overseas Livestock Marketing Commission which described it as an "admirable and important treatise". Despite having entered the public domain, the book is rare and collectible and generated interest for its "unparalleled" anatomical details of pigs found in its fold-out pages.
According to the title page of the book, George J. Nicholls was the director of George Bowles, Nicholls & Company. He was also a Trustee, Member of Council, Chairman of Finance Committee, and honorary Examiner to the Institute of Certified Grocers.[1] He was also a member of the Home and Foreign Produce Exchange and Chairman of Committee of the Wholesale Produce Merchants' Association in London.[1] Nicholls followed in the footsteps of his father in the provision trade and hoped that two of his three sons would continue the family tradition.[1] Nicholls was such a lover of bacon that he dressed himself up as a side of bacon, and won first prize at the Covent Garden Fancy Dress Ball in April 1894.[2]
The term bacon in this book does not refer to the sliced and pre-packaged bacon that is ubiquitous in American markets, but instead the cured whole side of the pig.[2] Furthermore, the differences between bacon in the United States and in the United Kingdom are very different and this book refers to cuts of United Kingdom. The cut that is used to produce "American bacon" is a cut referred to as "streaky bacon" in the United Kingdom.[3] Most bacon consumed in the United Kingdom is known as back bacon and consists of both pork belly and pork loin in a single cut.[4][5] The Wiltshire cut was a way to divide up the bacon, again referring to the cured whole side of the pig, and was marketed in still further cuts to consumers.[1][2]
This book's audience is not targeted to the common consumer of pig, but to the grocer who would sell the products to the masses. The goal of the book was to aid in the proper handling, selling and profiting from the business of selling pork. Furthermore, Nicholls noted that this book would come to fill a need for the students who would be taking the Institute of Certified Grocer exams.[1]
The book is divided into nine chapters with seven appendixes.[1] The first chapter details the pig and its use in antiquity before summarizing the nutrient components of pork in comparison to beef.[1] The second chapter opens with the defining characteristics of a good bacon pig. The six principal breeds of the United Kingdom at the time were the Large White Yorkshire, the Middle White, the Tamworth, the Berkshire, the Lincolnshire Curly Coated and the Large Black.[1] The Large White Yorkshire breed is traced to Robert Bakewell and highlights the importance of the breed for its quick maturity, fatten rapidly and provide a long side.[1] Though also credited for the breeding of the Small White pig, Bakewell was secretive in his work and evidence of his pig breeding (as a whole) cannot be confirmed.[6][7] Nicholls describes the other breeds and provides information on the number of pigs and the state of the industry and classification of pigs for the market.[1]
The third chapter details the industry outside the United Kingdom.[1] The fourth chapter discusses the current practices of the bacon factory, including the stages in which the pigs are received, killed, branded and processed.[1] The usage of the entire carcass is covered, from the blood to the fat and hair of the pig. Chapter five details the distribution and wholesale centers of the industry and the terms and regulations used.[1] Chapter six details the selection and grading of the cuts, beginning with the most popular Wiltshire cut.[1] Chapter seven and eight details the retail distribution of the bacon, and dividing the Wiltshire cut into different cuts and pricing.[1] Chapter nine concludes with the retail distribution of the American and Canadian cuts.[1] The book includes fold-out anatomical charts that were popular during the time.[2]
Bacon and Hams was first released in 1917 and published by the "Institute of Certificated Grocers" and printed by Richard Clay & Sons of London.[1] A second edition was published in 1924.[8] The book was referred to with approbation by the Saskatchewan Overseas Livestock Marketing Commission which described it as an "admirable and important treatise".[9] Though the book has entered the public domain, the book is rare and collectible.[10] The website "Cooking Issues" featured the obscure book and created an interactive animation in Adobe Flash of "George J Nicholls' unparalleled fold-out pig".[2]
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