He gradually went into processing pork products,
particularly sugar-cured, hickory-smoked hams.
Last year the Meat Interests, or some such organization, of
Omaha, Nebraska, held a contest open to all pork processors of
the United States and Canada, from Swift, Armour and Wilson on
down--or up--to Coleman, of Waveland, Ind.
All unheralded and unsung, our young friend picked himself out
what he thought was the best of his modest stock of hams and had
the temerity to betake himself and his ham to Omaha, where he
entered said ham in its Class. It took first prize--represented
by a big platter, on the bottom of which a ham was engraved. Not
completely satisfied with taking first prize in its Class, our
hero then entered it in the Grand Sweepstakes--the Grand Champion
Ham of all Hams Class--of the United States and Canada. Know
what? To the utter consternation of the contestants, that same
ham again took first prize--represented by a washed-in-gold ball-
topped contraption that looked more like a pilaster in a Masonic
Lodge Hall than anything I can think of.
There remaining no more ham worlds to conquer, our Champion
rewrapped his winner in cellophane and tin foil and brought it
and the prizes home and placed them on exhibition for all to see.
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