The
advertising above was Coleman Davison's art work. Vern worked here in
50's.
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Here
is Jim cutting meat scraps. We can tell because the pan in front
of him was used to take meat into the cooler behind him where the meat
was ground.
This
area was behind Freezer-Locker area in above 40's photo....
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Tom
Como is cutting the rind off a slab of bacon. He will then slice it on
the electric slicer, shown in 2nd photo below, at left edge. The
cabinet
behind Tom was our 1st aid kit which was used
almost every other day by somebody.... |
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John Coxford had the job every weekly morning to hand dip the hot melted fat, out of the big cooker behind him, into a 50 gallon barrel. The cloth over the barrel is an apron such he is wearing. The fat came from the pork trimmings saved for this purpose. The cooking was done over night. Remaining in the cooker were about 3 cubic feet of rinds. They were put in the press, in front of John, and all the fat squeezed out. the results were cracklings, sold for animal food.... |
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Larry
Morse was packaging the cooled fat, now called lard, sized to customers
tastes. This work was accomplished behind the counter when no
customers
needed assistance....
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