Prairie Farmer, Vol. 56 - No. 5, February 2, 1884

One of the greatest banes to the proper enjoyment of country life is the almost constant use of salt meats. It is ham for breakfast, salty, oh, how salty! Then for dinner it is salt pork, boiled or fried. Then for supper a cold slice of ham, or boiled cold shoulder, varied a little by chipped dried beef, which is within itself a “piller of salt.” Then it is drink, drink, from morning to night without abatement.