Burlington Tri Weekly Hawk Eye

LOCAL COLUMN.

Sugar Cured Hams

It is but latterly, in the science of Gastronomy, that the above article has become a "sine qua non" for spring and summer use. In fact, by the improved processes of curing, the original juices and flavor are so well retained and improved, and withal preserved with just exactly the right amount of salt to please the palate, a boiled ham, for any season, is a luxury fit to "set before a King."

John Bull may boast of his "Roast Beef," and Eastern upper-ten-dom may regale themselves upon their "porter-house steaks," but for common use we should choose the "sugar cured." Were we bound across the Plains for California, engaged in daily toil, in the shop, or the field, or following a sedentary life, we should ask no other "meat" --satisfied that for the summer season, no more nutritious and health-giving, substance can be found.

As from year to year the quality of the article has been improved, the consumption has steadily increased. Cincinnati packers were the pioneers in this improved mode of preparation. Being the greatest Pork emporium in the Union, attention was early called to the subject, and the packers at that point have a wide and well earned reputation for the superiority of their hams. Packers all over Ohio have their "sugar cured," warranted as good as the Cincinnati article, but they sell at a less price and are found to be of an inferior quality.

We have looked in vain for any foreign brands here. Burlingtonians make use of no other article except such as is prepared at home. Burlington packers not only supply the home market, but fill orders from a large section of country. Last winter about 30,000 hogs were packed here. In sugar cured hams, in Mess and Prime Pork, in smoked meats and lard, there was a large amount over and above what is needed in our immediate vicinity, for which a ready market is found both above and below, from the Piner ies above in Wisconsin and Minnesota to New Orleans. And wherever our "Sugar Cured Hams" are introduced they will find favor and command the highest price. At least so we think from our knowledge of them which is confined to the use of about a dozen, prepared by E. D. Rand, Esq. We are satisfied they will not suffer by a comparison with the best Cincinnati brands. In shape, in trimming, in perfection of cure, in salting, smoking and canvassing, the article we have used is fully equal to any we ever saw. Perhaps we may be lucky in the brand we have used. But if other packers here get up as good an article as Mr. Rand, Burlington Sugar Cured Hams should have the best reputation and go into general use at Chicago, Detroit, and points East of us, as well as along the river.

And how much better is it for our lands, for our reputation as a State, and for the welfare of mankind, that our exports consist in such products as this---that we pour into the lap of the East the wealth of our lands in stock and provisions, instead of a maddening, life-destroying, poverty and crime-producing stream of poisonous distilled Whiskey!