Chicken was a luxury back in the day! We sometimes had it for Christmas dinner.
We sold bacon in the shop and it was delivered as half a pig. It had to be deboned and cut into about 4 segments so it would go on the bacon machine. Most shops had bacon slicers where you had to turn a handle, but for some reason ours was electric. I could never understand why dad stood over me while I sliced bacon for customers!! The cutting wheel could be adjusted so the customer could choose what thickness they wanted the slices. Cheese came in big slabs covered in cheese cloth. We cut that to order as well. The cutter was a marble slab with a wire with a wooden handle on the end. It taught me to judge the weight of things - customers could be very picky.
Does anyone remember those paraffin heaters in the house? They'd take the raw chill off a room - but always smelt of paraffin!
We sold bacon in the shop and it was delivered as half a pig. It had to be deboned and cut into about 4 segments so it would go on the bacon machine. Most shops had bacon slicers where you had to turn a handle, but for some reason ours was electric. I could never understand why dad stood over me while I sliced bacon for customers!! The cutting wheel could be adjusted so the customer could choose what thickness they wanted the slices. Cheese came in big slabs covered in cheese cloth. We cut that to order as well. The cutter was a marble slab with a wire with a wooden handle on the end. It taught me to judge the weight of things - customers could be very picky.

Does anyone remember those paraffin heaters in the house? They'd take the raw chill off a room - but always smelt of paraffin!
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