The quest to understand how great bacon is made takes me around the world and through epic adventures. I tell the story by changing the setting from the 2000s to late 1800 when much of the technology behind bacon curing was unraveled. I weave into the mix beautiful stories of Cape Town and use mostly my family as the other characters besides me and Oscar and Uncle Jeppe from Denmark, a good friend and someone to whom I owe much gratitude! A man who knows bacon! Most other characters have a real basis in history and I describe actual events and personal experiences set in a different historical context.
The cast I use to mould the story into is letters I wrote home during my travels.
The Danish Cooperatives and Saltpeter
Copenhagen, March 1891
My dear Minette,
It is Sunday afternoon. I slept most of the morning. I am excited and refreshed. I know you are here in spirit. Life has turned out much more insanely exciting than I could ever have hoped for. The entire thing is a grand adventure of discovery. I could never dream that trying to unlock the secrets of bacon would be as insanely exciting as it all turned out to be. Hopefully, you will receive the letter I wrote yesterday before you get this one. I will hold on to it and post it next Friday.
I have been wondering about meat curing for as long as I can remember. Even as a child I tried to imagine how people discovered that dry meat lasts longer. Initially, I believe that people ate meat raw or fermented. Animal carcasses that are left outside will start to ferment. Fermentation breaks the tough muscles down and the first priority of humans must have been to find ways to get tough game meat soft. Leaving the carcass then outside or in water to protect it from preditors would have been a natural way of softening the meat. Later, boiling the meat and roasting it over fire became other ways to soften meat or pulverizing it with a stick or a rock.
I imagine that as people soon discovered that dry meat lasts long and the wonderful benefits of salt. Food was initially only seen as something to consume in order to fuel our bodies. As humans developed, we started changing food into an art form. The king or leader and people with means could now demand the best meat. We learned that meat, like any other food, can be prepared in many different ways to improve the taste and food changed into art. These different techniques of “softening” meat were becoming art in themselves and Sharma, medicine men and women and housewives became the custodians of this new technology.
When we make bacon, we use a technique called curing. Cured meat is identified by three things. The salt and saltpeter change the colour of the meat. When an animal is killed, the meat blooms a beautiful red colour. If you do not rub it with saltpeter, it changes to a dull brown colour. If you, however, rub it with a mixture of salt and saltpeter, it changes the colour to a pinkish-reddish colour. Related to the science of making good bacon, colour is the first key.
The second thing that saltpeter does is to impart a unique cured flavour to the meat. The third characteristic of cured meat is taste. The last one is longevity. Cured meat lasts long outside a refrigerator and in Europe is the staple food in many countries as far as meat is concerned.
I know saltpeter is important because it imparts all three characteristics to bacon. Let me rather say it like this. Using Saltpeter is not the only guarantee for good bacon, but leaving it out of the salt-rub, you will never get the right colour, taste or longevity. You have the option of drying the meat without saltpeter in which case it will also last longer, but the meat will be dry and it will not have the characteristic taste of cured meat.
In South Africa, the old Dutch farmers fused their knowledge of drying meat in the chimnies in Holland and the North European practice of using vinegar in their hams with the indigenous practice of hanging meat out in the sun and wind to dry. I have found this to be an ancient practice among all the peoples of southern Africa that I met in my travels.
The Dutch farmers add coriander and black pepper with salt to the vinegar to create what they call biltong. The coriander and black pepper were initially added to mask any off-flavours in case the meat did not dry quick enough and some spoiling of meat has set in. This is a good example where drying works well to preserve meat with or without saltpeter. Saltpeter can only be left out of the recipe if vinegar is used and lots of salt.
I have always known that the secret of bacon is in saltpeter, but saltpeter is not everything that goes into the making of the best bacon on earth. So, my quest to understand bacon starts with saltpeter. What is it and why does it have the power to give longevity to meat, change the colour back to the colour of freshly slaughtered meat why does it give this unique taste? These are the questions I knew I had to answer first.
Besides understanding saltpeter, our goal in Cape Town is to set up a factory and not merely making bacon for home use. Scale changes everything. This is a lesson I learned from very early on. On my grandfathers’ farm, I have seen how easy it is to make the best bacon on earth if we make it for our family only. When my dad’s bacon became famous and Dawid de Villiers Graaff placed an order with us, we made five-time more we normally do. It was a disaster! Everything went wrong. We had more workers to help, but they were not trained. We could not keep the meat cool and in the end, we had to feed most of the meat to our dogs. Scale is difficult and the importance of the right structure of a bacon factory is something that we can not under-estimate. Right from the word go, I came face to face with lessons pertaining to structure and ingredients and the first ingredient to look at was saltpeter!
The Spirit of the Danes
The morning was crisp and interesting. Andreas’ dad is an impressive man. He is very intelligent with an amazing knowledge of many things. He gave me a lot of perspective on what Jeppe told me on Friday. For example, how did it come about that a man of Jeppes age was exposed to learning new butchering and curing techniques? Why was there in Denmark such a focus on continued education that people showed up for lessons by the Irish, in sufficient numbers to make a proper transfer of skills possible. How did the most current thing about the structure of a bacon plant fit so nicely into the Danish culture? How were the Danish people inspired to take up a new way of doing things?
It often takes a prophet to change long-held perceptions; a visionary to change entrenched positions! An inspirational man who draws his own strength from the Divine to lift peoples gaze from their own depressed positions and onto better things. To instill hope. These are however not all that is needed because these are often also the qualities of an imposter and someone who destroys. What is needed are all these qualities with a simple and effective plan to improve things. A person who can lead people to a better and more profitable future.
Andreas’ dad told me about just such a man. In many ways, he is the father of the agricultural miracle of Denmark. It may sound like a boring report on men and women who lived very long ago, but the truth is that it is an inspirational story about men and women with their backs against the wall. Who triumphed against the odds. The man at the center of the story is N. F. S. Grundtvig.
Denmark was an impoverished nation. They lost Schleswig-Holstein to Germany. The soil of their lands was depleted and yielding fewer crops with every harvest. In all of Europe, the Danish soil seemed to be the poorest. The conditions in 1864 were dire and farmers had little hope competing with Russia and America with their crops. They were not making money. Apart from little diversified agriculture, there was very little money in the country. Farmers identified dairy farming as a lucrative diversification of their economy, but they lacked the money to make their plans a reality. The depleted soil on the farms offered little collateral for lenders to advance money against.
I wish so much that I would get every South African to hear their message. We are a nation of faith and still, we complain as if we have no hope. What we need in South Africa is a prophet, a visionary and a very good plan! The plan will in all likelihood have to be built on very practical education! It is exactly for this reason that I am here! I need to be very clear on the plan! To my great amazement, the bedrock of the structure of the Danish bacon factory is in the first place not on the mechanics of doing it one way as opposed to another way. The basis of their entire system rests on an almost religious belief in the power of cooperation and education!
Grundtvig was a churchman who lived between 1783 and 1872 and was described by some as the Apostle to Denmark. He taught that Danish people must love their own country above all, more than any other real estate on earth. He believed that Danes must love God and trust each other; their own skill and ability to solve problems; that success will come through cooperation. The principal way to achieve this was through education and what he called the “cultivation of the people.” This was distilled through his concept of high school which is completely different from high school in the rest of the world.
N. F. S. Grundtvig’s high schools were initially attended by people from the age of 18 to 60 or even older and everyone in between. Every farmer’s adult son and daughter, every farmer himself or his wife, considered it a loss not to attend High School for at least one term. The poor and the rich paid the same small fees and lectures covered an array of interesting subjects. Religion and nationalism were part of the course, but it never dominated the other subjects. Men and women looked forward to high school in the same way as Americans looked forward to a trip to Europe. What he achieved is that even more than the information that was imparted, a general method of teamwork was created which would become the basis for cooperative farming and production. Later, men and women aged between 16 and 35 mostly attended these high schools. Young men attended in the winter and young ladies, in the summer. Experimental agricultural farms were set up around the schools. The teaching was not done from textbooks, but from practice.
Cooperation
His teachings against individualism slowly but surely sowed the seeds which germinated into mutual trust and a belief that by doing things together, more can be achieved. Directly as a result of this, in 1881/ 1882 the first cooperative dairy farm was established in Jutland. The Danes realised that to be successful, they must find ways for their fields to yield better crops and they must develop better ways to use their crops, once harvested. Better than selling it at depressed margins on the open market in competition with the Russians and the Americans would be to utilise it to produce commodities. On par with a relentless focus on scientific farming practices was unprecedented cooperation. The middle man had to eliminate. The farmer and the salesman joined forces and discovered that by cooperating they always had “something to go on,” a phrase which became an example of the new approach.
The cooperatives were set up where every member had equal rights. Each member of the dairy cooperative had one vote and his milk was collected every morning and the cooperative agents returned the skimmed milk. The cows, therefore, produced butter and feed for the pigs. Money is loaned from the bank. Each member made himself responsible for repaying the loan in accordance with the number of cows he had. Every seven days, the members received 25% of the value of the milk they delivered to the cooperative. Apart from selling the milk to the cooperative, the member was entitled to his shares of the profit on the sale of the produce. The cooperative kept 25% from which running expenses were paid and the loan was repaid.
There is another reason, Andreas’ dad tells me, why the Danish system works so well. Not only did they manage themselves, but they also elected farmers to positions of power in government. It was not only, like the Americans, for the people, by the people, but the Danes took it one step further. The need and most pressing priority was their agriculture and so the cooperatives elected representatives for the farmers, by the farmers to the government. These men and women abhor profiteering so that the priority is the benefit of the many. This hatred for large trusts and monopolies goes back to the old feudal system which was prevalent in Europe. Peasants did not own land, but in Denmark, this changed and the peasants were allowed to own their own farms. This gave them every stimulus and motivation to improve the small farms. It is said that 90% of all farmland in Denmark is owned by small scale farmers. The first revolution in Danish agriculture was ownership.
The new farm owners started protesting against rulership and land aristocracy. They sought more political power and proper representation. They worked out a constructive plan to break up the remaining large feudal farms and to distribute it among sons and daughters of the workers. Farm ownership, a systematic and thorough education system and the cooperative model for farming and production all work together. The one feeding the other and strengthening the overall agricultural experiment. In large part, the middle man was eliminated and the few matters run by the state are done for the benefit of the farmers and not for the government to make a profit. A good example is the railways. Still, the Danish farmer is not a socialist. They simply believe in cooperation who thinks in terms of self-help and are not reliant on the state for help.
As Andreas’ dad spoke, I again wished I could get him to South Africa to come and tell them how it was done in Denmark. I know that cooperation runs much deeper than simply pooling resources. The role of education and private ownership was the basis of the Danish miracle and I see no reason why the exact same model cant work in South Africa. The one reason I see is how deeply distrust runs between the different peoples who call South Africa their home.
Skimmed Milk to Pork to Bacon
In Denmark, it was probably the need to find a use for the skimmed milk that gave the farmers the idea of raising pigs in the same way that the need to feed cows indoor for nine months of the year forced them into intensive farming in fodder. Pig farming therefore directly grew out of dairy farming. It was going well with the establishment of cooperative pig farming and the live pigs were sold to Germany.
Before 1888, Danish farmers relied on selling all their live pigs in Germany. The Germans, in turn, produced the finest Hamburg bacon and Hams from it and it was mainly sold to England. A disaster struck the Danish pork industry when swine fever broke out in the country in the autumn of 1887. This halted all export of live pigs. Exports to Germany fell from 230 000 in 1886 to only 16 000 in 1888. One of the most insane industrial transformations followed. In a staggering display, the Danes identified the problem, worked out the solution and dedicated every available nation resource to solving it. The creation of large bacon curing cooperatives was born out of the need to switch from exporting live pigs to processed pork in the form of bacon and to sell it directly to the country where the Germans were selling the processed Danish pork namely England. The project was a stunning success. In 1887 the Danish bacon industry accounted for 230 000 live pigs and in 1895, converted from bacon production, 1 250 000 pigs.
After breeding and pig farming, the next step in great bacon production is slaughtering. On 14 July 1887, 500 farmers from the Horsens region created the first shared abattoir. On 22 December 1887, the first co-operative abattoir in the world, Horsens Andelssvineslagteri (Horsens’s Share Abattoir), received their first live pigs for slaughter. In 1887 and over the next few years eight such cooperative abattoirs were set up and there is still no end in sight where it will end. Each is in excellent running condition. As in the case with the dairy farmers, each member of the cooperative has only one vote. The profit of the middleman and the volumes exported for butter and bacon are determined by the cooperative. The market price is fixed in Copenhagen on a daily basis by an impartial committee.
Every farmer in Denmark or manager of a bacon curing plant cant be a scientific person, and yet, it is important that farmers and factory managers alike know something of the science underpinning their trade. It is here where the high school lessons play an important role because it provides a solid foundation and the government is doing the rest. They have a system of inspectors who look after farms and factories where they do the exact calculations, for example, to show how much butter must be produced from the milk of each cow. The reason for the inspections was that the Danish Government were required to guarantee the quality of the bacon and the butter it delivered to England, but it had the double benefit of on the one hand guarantees the quality and satisfy the English requirements and on the other hand, improved the quality by assisting the farmers and producers.
The logic of cooperation was extended into England, the largest market for Danish bacon. Some years ago the English bacon market was being serviced for the Danes by middlemen. The farmers organised a selling agency in England to represent them known as the Danish Bacon Company of London. The concept was applied to many areas of the Danish economy. Banking and buying in Denmark are likewise done cooperatively. Every village has a cooperative store.
The farmer in Denmark also uses the state in another interesting way. Commissions are sent abroad to study foreign methods. It was most probably on one of these trips that the Danes came across the striking workers in Ireland whom they brought back to Denmark to teach them mild curing. Mild curing technology that came from Ireland years earlier became the cornerstone of Danish bacon. It was this industrialised model that allowed the Danes to become the undisputed leaders in the world bacon trade. The Danes did exactly what we intend doing namely learning not only how the cooperative factory is set up, but also the inner workings of such a factory. They learned this from the Irish and I intend learning it from them! That will satisfy one of the cornerstone reasons why I am in Denmark.
Neat, Prepared, Ready
Many years ago, on one of my visits to Johannesburg, I met another chemicals traders with the name of Willie Oosthuizen. Willie told me that wherever I am in the world, before I leave home, every morning I must ask myself, “am I ready, prepared and neat? These are according to him, the three essentials without which nobody will be in a position to use opportunities that come our way every day.
Thinking about the Danish Bacon trade, I realise that the government ensured that when the right time came, the industry was ready, prepared and in a general position of neatness. It is a strange thing that as we walked through this small Danish town and I saw the small but neat Danish houses, that I could see this Danish approach to life in everything. I do not see class differences between people. I see people from all walks of life getting together in small coffee shops at the end of the day, celebrating life and sharing stories.
I can see how my quest to unravel good bacon curing is teaching me as much about life than it is teaching me about meat. Andreas told me something this afternoon before I retired to my room which is very curious. He told me that I am too quick to claim that this is the end of my quest. That simply knowing the steps of bacon curing without understanding it is not to know the steps at all. Brief exposure to the Danish attitude towards work and cooperation and the internal mechanics of a bacon curing operation is only the beginning of my education.
We were sitting in a small coffee shop one afternoon when Andreas and I were talking about all these matters. Nothing about the pork trade is easy! It is one of the most wonderfully complex trades on earth! He asked me how long I think I will have to stay before I know enough to set up our Woodys bacon plant in Cape Town. I knew enough by now not to simply venture a guess. “As long as it takes”, I said. He smiled. “There is so much to learn!” “Stay for at least a year!”. He then produced a pouch with salt in. He placed it in the middle of our table. I dipped a finger in the salt and tasted it. I recognised it as saltpeter. “This, he said, is the next subject. I discussed it with Jeppe and he agrees that after the structure of the factory, understanding Saltpeter is your next priority!”
That was where our business talk ended. The rest of the afternoon we talked about life. What it was like growing up in Cape Town and the many different cultures that co-exist in this great city. I shared many of my experiences with him from my transport business. I told him the story of Joshua Penny and how, after his ordeal on table Mountain, a Danish captain gave him a job on his ship sailing for Europe. I invited Andreas to visit us when we set the Cape Town factory up. The evening was pleasant and I became very fond of my Danish instructor. A great friendship was struck that would last the rest of my life.
Please give the kids all my love and to our dear parents. Please give them both my letters to read before you sent it on to Oscar, James, and Will. I will write Dawie Hyman, David de Villiers Graaff, and Uncle Jakobus separately.
I miss you dearly!
Eben
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Photos from Chris Speedy and my visit to Denmark in 2011 when Andreas Østergaard introduced us to the science of bacon production. Chris was a master, but as for me, I knew nothing! 🙂
Detroit Free Press (Detroit, Michigan) 7 October 1906, p 60. From The Little Kingdom at the Mouth of the baltic Great Nations May Learn How to Build Up a Trade in Dairy and Meat Products.
Ellsworth County Leader (Elsworth, Kansas) 18 December 1919, p 2.
In the Natal Midlands, on the banks of the Boesmans river lays the largest bacon plant in South Africa, that of Eskort Ltd.. A few months ago I visited Wynand at the factory. I was 30 minutes early and instead of reporting to reception, I decided to drive a few hundred meters further and up the hill, right next to the bacon plant to Fort Dunford. The Fort is situated exactly 500m away from the bacon plant which is nestled between the Boesmans River and the Fort.
It was built by Dunford in response to the Langalibalele Rebellion in 1873. The location of the old military site at Bushmans River drift, overlooked by Fort Dunford is where the Voortrekker leader Gert Maritz originally set up camp along the river.
The curator, Siphamandla, saw me driving up. I was the only visitor and he came running up to give me a proper welcome. I told him I will be at Eskort but when we are done, I’m coming back to see the Fort.
While waiting in reception at Eskort, I took a photo of a stone that was laid by J. W. Moor in 1918. He was the first chairman of “The First Farmers Co-Operative Bacon Factory Erected in South Africa”, the Eskort factory. I was intrigued!
I saw Wynand, visited the Fort briefly and was on my way back to Johannesburg. As soon as I got home I started digging through piles of information on the subject of Eskort and an amazing story emerged. All the information was firing through my mind as connections started to form between the new facts I learned and old history. When I finally fell asleep, I kept waking with every new connection made. Bits of information jolted me from deep sleep to a light slumber. Here is what I discovered.
Introduction
The origin of the Eskort Bacon factory is tied up with the story of the development of the Natal Midlands in the mid-1800s to the early part of the 1900s. It is embedded in the broader context of the existence of a very strong English culture in Natal. The Natal colony was created on 4 May 1843 after the British government annexed the short-lived Boer Republic of Natalia. A unique English culture continued. This bacon factory became one of the cornerstones of the creation of a meat industry in South Africa and contributed materially to the establishment of a meat curing culture in the country. The historical importance is seen in the fact that the South African roots of large scale industrial meat curing are English and not German.
The broader international context of its establishment in a cooperative can be traced back to Peter Bojsen who created the first cooperative abattoir and bacon curing plant in the world in Horsens, the Horsens Andelssvineslagteri, in 1882 in Denmark. By 1911 the first such cooperative factories were built in England, namely the St. Edmunds Bacon Factory, modelled in turn after the factory at Horsens. The 1918 development in Estcourt, Natal would, no doubt, have been a continuation of the model.
In terms of curing technology, the bacon plant produced its bacon in the most sophisticated way available at the time, using the same techniques employed by the Harris Bacon operation of Calne in Wiltshire. Following WW1, its curing techniques progressed from the Wiltshire process of the Harris operation (and through Harris, to Horsens where the technique was developed) to the direct addition of sodium nitrite to curing brines through the work of the legendary Griffiths Laboratories.
The great benefit of the dominant English culture of the Natal Midlands was in the fact that they had access to the Harris operation in Calne and the St. Edmunds Bacon Factory more so than the fact that the English population of the Midlands could have provided a possible market for their bacon. The population in Natal at the time and even in South Africa remained relatively small and the goal of creating such a sophisticated operation was to export.
In terms of access to local markets, I have little doubt that they relied heavily on the Imperial Cold Storage and Supply Company Ltd. of Sir David de Villiers Graaff (1859 – 1931) who was a contemporary of JW Moor (1859 – 1933). They were born a mere 6 months apart with David in March 1859 and John (JW Moor) in September of the same year.
One can say that David with his Imperial Cold Storage and Supply Company in Cape Town was a follower of Phillip Armour in Chicago with the establishment of refrigerated rail transport and cold storage warehouses throughout Southern Africa (just as Phil Armour did in the US). David probably met Phil in Chicago in the mid-1880s and possibly again in the early 1890s, who, in all likelihood, showed him his impressive packing plant and gave him the idea of refrigerating railway carts. John (JW) Moor, on the other hand, was in technical detail and broad philosophy, a follower of the Dane, Peter Bojsen in his creation of the first farmer’s coop for slaughtering and production of bacon and its marketing in England and the English operations of C & T Harris with their Wiltshire bacon curing techniques.
The location of the plant in Estcourt is in all likelihood closely linked to the existence of Fort Dunford and the close association with the military of the Moor family as is evident not only through the heritage of their grandfather but through their close involvement in the schooling system and the introduction of cadet training. The possible involvement of the Anglo Boer War hero, Louis Botha is fascinating.
The context of its creation is, more than anything, to be understood by two realities. One was the first World War. The second, the Moor family of Estcourt with a wider lens than a focus on JW Moor. To understand the Moor family, we must understand their heritage and how they came to South Africa.
Immigrating to South Africa
Immigration back then was done, as it is today, through entrepreneurs who made money by facilitating movement to the new world and who sold their products through colourful displays and exciting tales of success and a new life. Between 1849 and 1852, almost 5000 immigrants arrived in Natal through various schemes. One such agent was Joseph Byrne, who chartered 20 ships to ferry passengers to Natal between 1849 to 1851. One of the 20 ships was the Minerva, which set sail on 26 April 1850 with 287 passengers from London. A festive atmosphere must have prevailed on the voyage to Natal and the promise of a new life. (Dhupelia, 1980)
On 4 July 1850, they arrived in Durban and the Minerva was wrecked on a reef below the Bluff. All occupants and cargo ended up overboard. Two of the passengers aboard were Sarah Annabella Ralfe who was travelling with her family and Frederick William Moor. (Dhupelia, 1980)
Romance and Settlement
F.W. Moor lifted the young Sarah Annabella Ralfe from the waters and carried her to the safety of the shore. It is not known if they were romantically involved before this event, but romance bloomed afterwards and the couple was married in June 1852. (Dhupelia, 1980) They settled in the Byrne valley, which Byrne cleverly included in the total package he was selling back in England.
The Moors and the Ralfes were interested in sheep farming, and the wet conditions at Byrne, close to Richmond, were not favourable. In 1869 F.W. Moor moved to a farm Brakfontein, on the Bushman’s River at Frere close to Estcourt. Here the conditions were more suitable. “The farm was some five miles (8 km) southwest of Estcourt, and he obtained it from the Wheeler family in settlement of a debt. This farm has some historical interest. It was the site of the Battle of Vecht Laager in 1838 when Zulu impi of Dingaan clashed with the Voortrekkers who had settled there. It was on this farm that F.R. Moor and his wife settled on their return to Natal, his father having moved to Pietermaritzburg. Moor and his wife stayed for some years in a house built by the Wheelers until he built a larger house which he called Greystone. It was on this property that Moor’s seven children were born and it was here that he carried out his adventurous farming activities.” (Morrell, 1996)
Sara and FW, in turn, had 5 children. Two of these were F. R. Moor, born on 12 May 1853 in Pietermaritzburg and J. W. Moor born in September 1859 in Estcourt.
Strong Military Traditions
The Moor family had strong military connections going back to the father of F.W. Moor (FR and JW’s grandfather). FW was the youngest son of Colonel John Moor. Col Moor was an officer in the Bombay Artillery in the service of the British East India company. FW was born in Surat in 1830 and returned to England after the death of his father. “He and his mother settled first in Jersey and later in Hampstead while he trained to be a surveyor and, not entirely satisfied with his position in England, he decided to emigrate to Natal.” (Dhupelia, 1980) His mother followed him to Natal and passed away in 1878 on the farm of FW, Brakfontein, aged 85. (The Freeman’s Journal, Dublin, Ireland; 18 Oct 1878)
The military connection of the Moor family is highlighted when one considers that when FR Moor was in high school, he and other students considered it desirable that the school should have a cadet corps. FR attended the Hermannsburg School situated approximately 15 miles (24 km] from Greytown and founded in the early 1850s by the Hanoverian Mission Society.
Moor, as a senior student at the school, was deputed to write to the Colonial Secretary seeking permission for the school to initiate the movement. Permission was granted and in 1869 a cadet corps of 40 students, between the ages of 14 and 18 years, was formed with a teacher, Louis Schmidt, as the captain and 16 years old F. R. Moor and John Muirhead as the first lieutenants.
Moor thus played a role in the establishment of the cadet movement and in giving Hermannsburg School the distinction and honour of being the first school not only in Natal but in the British Empire to have a cadet corps. Though the Hermannsburg cadet corps lasted only until 1878 its example was followed by Hilton College and Maritzburg High School in 1872. Yet another pupil of this first boarding school in Natal who was to make a name for himself in politics and was to be later closely associated with Moor was Louis Botha.” (Dhupelia, 1980)
Initial Capital
The Moor family became one of the large landowners in the Natal Midlands. Some of these families brought wealth from England and some, as was the case with the Moor family, made their money in other ways. The two most likely ways to make a fortune in those days were in Kimberley on the diamond fields or riding transport between Durban and Johannesburg.
After school, in 1872, the young FR Moor went to Kimberly to make his fortune. JW was still in school when FR left for the diggings where he remained for 7 years. The 19-year-old Moor made his first public speech on behalf of the diggers while in Kimberley “standing on a heap of rubble”. “Later he was twice elected to the Kimberley Mining Board which consisted of nine elected members representing the claim holders for the purpose of ensuring the smooth and effective running of the mines and diggings. This experience probably gave him confidence as well as experience in public affairs.” (Dhupelia, 1980) He later served as Minister of Native Affairs between 1893–1897 and 1899–1903. He became the last Prime Minister of the Colony of Natal between 1906 and 1910.
“While FR Moor was in Kimberley he met Cecil John Rhodes, another strong personality with outstanding leadership qualities. There is some indication that the two men were closely associated during these years for the Moor and Rhode’s brothers belonged to an elite group of 12 diggers who were teasingly named “the 12 apostles” and who associated with each other because of their common interests. Moor’s daughter, Shirley Moor, claims that her father would not have associated with Rhodes for he disliked him and in the 1890’s he abhorred Rhodes’ role in the Jameson Raid and held him responsible to a certain extent for the Anglo-Boer war of 1899.” (Dhupelia, 1980)
“After Moor got married, he felt that there was no security in remaining in the fields. He consequently sold his claims to his brother George, and returned to Natal in 1879 to take up farming has been very successful financially at the diamond fields.” (Dhupelia, 1980)
Dhupelia states that FR was “later joined (in Kimberley) by two of his three brothers.” As far as I have it, he had only two brothers with his siblings being George Charles Moor (whom we know took his diggings operation over); Annie May Chadwick; John William Moor and Kathleen Helen Sarah Druwitt. (geni.com) If both brothers joined him, this would mean that JW also spent time on the diggings. (This needs to be corroborated.) It would explain why JW shared the wealth that his brother obtained in Kimberley.
Success in Farming
FR’s success in farming related to JW, the main focus of our investigation, in that they conducted many of their farming activities as joint ventures. This is why I suspect that JW joined FR for a time on the diggings. Morrell (1996) states that “Moor displayed a considerable initiative and a pioneering spirit in his farming activities, making a name for himself as had his father who was one of the first in the colony to introduce imported Merinos from the valuable Rambouillet stock in France. Estcourt was one of the four villages in Weenen County and most farmers kept cattle, sheep, and horses. By 1894 Moor, in partnership with his brother J.W. Moor, was engaged in farming ventures over an area of 20 000 acres [8097,17 ha]. Their stock consisted of 6000 to 7000 sheep and they were among the largest breeders of goats in Natal possessing 1200 goats. Moor, in fact, acquired the first Angora goats in Natal where the interest in the mohair industry was considerable in the 19th century. In addition to the sheep and goats, Moor engaged in ostrich farming, for he believed there was a good market for the sale of ostrich feathers. He also kept horses and cattle and imported Pekin ducks.” (Morrell, 1996)
The British Market in Crisis
Walworth reported that by 1913 in the UK, “imported bacon had largely secured the market.” This was according to him one of the reasons for a rapid decline in the pig population with a 17% reduction in numbers from 1912 to 1913. (Walworth, 1940) Conditions in 1917 and 1918 were desperate in the UK with meat supply falling by as much as 30%. Stock availability increased prices, and war rationing all played a role. Canada responded to the shortage of pork in 1917 and their export of bacon and ham increased from 24 000 tonnes to 88 000 tonnes in 1917. Corn was in short supply during the war, but it was in reaction to meat shortages that rationing was finally introduced in the UK in 1918. (Perren) The 1918 situation related to bacon in England was reported on by The Guardian (London, Greater London, England), 6 July 1918. The meat situation was generally better than it has been in a while. In the article, they report that Bacon is being imported into the country in large quantities and that the import “will be maintained at the same rate throughout the year.” It is interesting that the article also reports that “the intention is to build up a big reserve of bacon in cold storage for later use.” (The Guardian, 1918, p6) The article oozes with planning and deliberateness happening in the background.
It is clear that the two countries well-positioned to respond were Canada and South Africa. New Zealand was focussing on exporting frozen meat, as was Australia. Walworth leaves the South African response to bacon shortages out (except one comment that South Africa was one of the countries that eventually responded) but it is clear from the Estcourt case that the response was there.
The immediate context of the establishment of the bacon company is the war but in the early 1900s, the pork industry in the UK was in a bad state in terms of industrializing the process of bacon production. Producers were unable to compete in price or quality with imports. The reasons are interesting. Much of the curing in the UK was done by small curing operations or farmers who used dry curing. A large variety of pig breeds made it difficult. Small volumes or a large variety of pigs vs a large variety of a standard pig – the latter suits an industrial process. Fat was highly prized in many of the curing techniques, as it is to this day, but for lard to be cured takes a year. Again, it does not fit the industrial model. The main reason for the high-fat content in bacon was due to imports from America who generally produced a much fatter pig on account of its diet. (Perren)
Market trends moved away from fat bacon and a leaner pig was required which the UK farmers were unable to deliver in the volumes required. The consumers also called for a milder bacon cure that was achieved with the tank curing method. The predominant way that bacon was cured in the UK was still dry curing which resulted in heavily salted meat.
In April 1938, at the second reading of the Bacon Industry Bill before the British Parliament, the minister of Agriculture Mr W. S. Morrison summarised the conditions in the bacon market in the UK pre-1933 as follows. “As far as the curers (in the UK) are concerned, lacking the proper pig as they did, and a regular supply, they could not achieve the efficiency in large-scale production and the economies which were within the power of their foreign competitors. Nor could they achieve adaptation to the changed taste of the public, and the change in taste was, indeed, largely the result of the foreign importation.” The change of taste he was talking about was a movement away from fatty bacon to lean bacon and a milder cure (less salty). The solution in terms of fatty bacon was to breed fewer fatty pigs but the UK market failed to deliver such pigs. My suspicion is that this was not due to a technical inability or ignorance of the British farmers, but due to the deeply entrenched nature of the specialized, small scale dry-curing operations. Having gotten to know butchers from the UK, now in their 70’s, who stem from such traditions, I understand that they hold their trade in such high esteem that they would rather amputate a limb than compromise the dry curing traditions they were schooled in.
The fact is that for whatever reason, the UK pork and bacon market pre-1933 was fragmented and Morrison stated that “the factories in this country worked to a little more than half of their capacity with consequently high costs. The cheaper and quicker process of curing bacon (i.e. tank curing) made little headway and the whole industry was in a very weak position to stand competition even of a normal character.”
In response to the enormous size of the UK bacon market and the inability of local curers to convert to tank curing, foreign curers moved aggressively to fill the void. This aversion of the British to convert from dry curing to tank curing did not disappear after the war and would continue to be the basis of bacon imports into the UK following 1918 when the war ended. Mr Morrison continued that “what was in store for the industry was not competition of a normal character. In the years 1929 to 1932, there ensued a scramble for this bacon market.” “In 1932 the importation rose to 12,000,000 cwts. or more than twice as much as it had been in the five-year period preceding the War.”
The British market started to respond after major government programs to change the bacon production landscape in the UK and tank curing was adopted to a large extent. Even though I have little doubt that the potential to export to England was a major driving factor in the creation of the company, as it was in Australia, New Zealand, Argentina, Canada, and the USA, a further mention must be made of the very robust local bacon market. An interesting comment was made in an article published in The Gazette (Montreal, Canada) on 24 January 1916. In the article entitled “Trade for Canada in South Africa”, the comment is made about bacon that “good business can be worked up in Canadian bacon brands if attention is paid to the packaging.” The first interesting point to take from this comment is that the demand for bacon in South Africa by 1916 was sizable and, secondly, that the standard of packaging was very high, pointing to high technical competency.
Agricultural Operations and the Establishment of a Bacon Cooperative
Back in Natal, farmers saw the benefit of various forms of cooperation precisely due to their small numbers and the fact that cooperation gave them access to larger markets and more stable prices. The children growing up in the Natal Midlands were encouraged after completing their schooling, to join one of the many farmers’ associations (FA). “The “reason for being” of these agricultural societies was to hold stock sales. As Nottingham Road’s James King (founder member of the LRDAS in 1884) said. “The worst drawback was the lack of markets”. (Morrell, 1996). It was this exact issue that JW addressed with his bacon cooperative.
“Their function was thus primarily marketing and their fortunes were generally judged by the success or failure of sales. The sale of stock differs markedly from that of maize (the product which sparked the cooperative movement in the Transvaal). In Natal. the market was very localised with local butchers and auctioneers generally dealing with farmers in their area.” (Morrell, 1996)
“A variety of factors increased the importance of cattle sales particularly in the late and early twentieth century. Catastrophic cattle diseases, particularly Rinderpest (1897-1898) and East Coast Fever (1907-1910) reduced herds dramatically making it all the more important for farmers to realise the best prices available for surviving stock. The number of cattle in Natal was reduced from 280 000 in 1896 to 150000 in 1898. This amounted to a loss of £863 700 to farmers.” (Morrell, 1996)
“It was only in the area of stock sales (sheep, cattle and to a lesser extent, horses) that cooperative marketing operated. Foreign imports began to undercut local products, particularly once the railway system was developed. In 1905, on behalf of the Ixopo Farmer Association, Magistrate F E Foxon objected to the government allowing imported grain.” (Morrell, 1996)
In other domains (such as dairy and ham products), cooperative companies were formed. These were joint-stock companies, generally headed by prominent and prosperous local farmers (JW Moor and George Richards of Estcourt, for example), who raised capital from farmer shareholders. The members of the Board were generally the major shareholders. Farmers who joined were then obliged to supply the factory/dairy with produce, in return for which they got a guaranteed price and, if available, a dividend.” (Morrell, 1996) This was the basis of the operation of the Farmers’ Cooperative Bacon Factory.
“The small size of the local market put pressure on farmers to export. The capacity of Natal’s manufacturing industries was minuscule. It began to expand around 1910 yet by 1914 there were no more than 500 enterprises in the whole colony.” “So it happened that many prominent farmers were also directors of agricultural processing factories.” (Morrell, 1996)
Generally, it seems that as FR’s political involvement increased, his attention to farming decreased and he relied increasingly more on JW to take care of their farming interests. JW himself was politically active, but never to the extent of FR. JW Moor became MP for Escort while he was director of Natal Creamery Limited and Farmers’ Cooperative Bacon Factory.”
It is interesting that, as was the case around the world, pork farming followed milk production. This was what spawned the enormous pork industry in Denmark and to a large extent, sustaines the South African pork farming industry to this day.
“It was Joseph Baynes, a Byrne settler and dairy industry pioneer who established a milk processing plant in Estcourt under the name of the Natal Creamery Ltd. where JW was a director. “This factory was located adjacent to the railway station. Baynes died in 1925 and in 1927 the factory, which by this time was owned by South African Condensed Milk Ltd. was bought by Nestlés. Today the factory produces Coffee, MILO and NESQUIK.” (Revolvy)
In 1917 a group of farmers, including JW Moor, met in Estcourt to discuss the establishment of a cooperative bacon factory. The Farmer’s Co-operative Bacon Factory Limited was founded in August 1917 and the building of the factory started. When the plant opened its doors, it was done on 6 June 1918 by Prime Minister General Louis Botha. We can not overstate the massive symbolic nature of the leader of a country in the midst of war opening a food production facility.
The products were marketed under the name Eskort. It takes about a year to get a factory up and running and it was no different in the plant in Natal. When they were ready to supply the UK, the war was over but not the shortages. In 1919 the factory started exports to the United Kingdom. The honour went to the SS Saxon who carried the first bacon from the Estcourt plant exported to the United Kingdom, in June 1919. The products were well received.
A fire in 1925 caused significant damage to the factory. Production was relocated to Nel’s Rust Dairy Limited in Braamfontein, Johannesburg while renovations were being done at the plant. Despite this, the company still won the top three prizes at the 1926 London Dairy Show. (openafrica.org)
They were ready with streamlined efficiency when the second World War broke out and supplied over one million tins of sausages to the Allied forces all over the world and over 12 tonnes of bacon weekly to convoys calling at Durban harbour. (Revolvy) “Early in 1948 plans for a second factory in Heidelberg, Gauteng, were drawn up and the factory commenced production in September 1954.” (openafrica.org) In “1967 the Eskort brand was the largest processed meat brand in South Africa. In 1998 the company was converted from a cooperative to a limited liability company.” (Revolvy)
An interesting side note must be made here. This is the story of my travels to Denmark and the UK to learn how to make the best bacon on earth. The purpose of the venture was to export the bacon and supply the Imperial Cold Storage and Supply Company. The similarity of what we did to prepare for our own bacon production in Woodys and how the bacon plant in Estcourt came about is striking. To raise capital for the venture we relied on investors while I rode transport between Johannesburg and Cape Town. Without any knowledge of JW Moor, by simply looking at the Southern African context of the late 1800s and early 1900s, their course of action was logical. (2)
Technological Context
The technical aspects behind the curing technology employed at the new plant are of particular interest. The establishment of the operation in 1918 placed it right in the transition time when science was unlocking the mechanisms behind curing and an understanding developed (beginning in 1891) that it was not saltpetre (nitrate) that cured meat, but nitrite through nitric oxide.
The second technical fact of interest was the form of cooperation that was chosen to house the bacon plant. From Denmark to England farmers saw the benefit of the cooperative model to solve the problem of “access to markets” and this was no different in South Africa.
Tank Curing or using Sodium Nitrite
In terms of curing brines, the scientific understanding that it was not saltpetre (nitrate) curing the meat, but somehow, nitrite was directly involved came to us in the work of Dr Edward Polenski (1891) who, investigating the nutritional value of cured meat, found nitrite in the curing brine and meat he used for his nutritional trails, a few days after it was cured with saltpetre (nitrate) only. He correctly speculated that this was due to bacterial reduction of nitrate to nitrite. (Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske).
What Polenski suspected was confirmed by the work of two prominent German scientists. Karl Bernhard Lehmann (1858 – 1940) was a German hygienist and bacteriologist born in Zurich. In an experiment, he boiled fresh meat with nitrite and a little bit of acid. A red colour resulted, similar to the red of cured meat. He repeated the experiment with nitrates and no such reddening occurred, thus establishing the link between nitrite and the formation of a stable red meat colour. (Fathers of Meat Curing)
In the same year, another German hygienist, one of Lehmann’s assistants at the Institute of Hygiene in Würzburg, Karl Kißkalt (1875 – 1962), confirmed Lehmann’s observations and showed that the same red colour resulted if the meat was left in saltpetre (potassium nitrate) for several days before it was cooked. (Fathers of Meat Curing)
This laid the foundation of the realisation that it was nitrite responsible for the curing of meat and not saltpetre (nitrate). It was up to the prolific British scientist, Haldane (1901) to show that nitrite is further reduced to nitric oxide (NO) in the presence of muscle myoglobin and forms iron-nitrosyl-myoglobin. It is nitrosylated myoglobin that gives cured meat, including bacon and hot dogs, their distinctive red colour and protects the meat from oxidation and spoiling. (Fathers of Meat Curing)
Identifying nitrite as the better (and faster) curing agent was one thing. How to get to nitrite and use it in meat curing was completely a different matter. Two opposing views developed around the globe. On the one hand, the Irish or Danish method favoured “seeding” new brine with old brine that already contained nitrites and thus cured the meat much faster. (For a detailed treatment of this matter, see The Naming of Prague Salt) The Irish and the Danes took an existing concept at that time of the power of used brine and instead of a highly technical method of injecting the meat and curing it inside a vacuum chamber, a simple system using tanks or baths to hold the bacon and regularly turning it was developed which became known as tank curing.
The concept of seeding the brine did not develop from science around nitrite, but preservation technology that was a hot topic in Ireland’s scientific community at the beginning and middle of the 1800s. Denmark imported tank curing or mild curing technology in 1880 from Ireland where William Oake invented it sometime shortly before 1837. Oake, a chemist by profession developed the system which allowed for the industrialisation of the bacon production system. (Tank Curing was invented in Ireland)
A major revolution took place in Denmark in 1887/ 1888 when their sale of live pigs to Germany and England was halted due to the outbreak of swine flu in Denmark. The Danes set out to accomplish one of the miracle turnarounds of history by converting their pork industry from the export of live animals to the production of bacon (there was no such restriction on the sale of bacon). This turnaround took place in 1887 and 1888. They used the cooperative model that worked so well for them in their abattoirs.
They were amazingly successful. In 1887 the Danish bacon industry accounted for 230 000 live pigs and in 1895, converted from bacon production, 1 250 000 pigs.
The first cooperative bacon curing company was started in Denmark in 1887. Seven years earlier, in 1880, the Danes visited Waterford and “taking advantage of a strike among the pork butchers of that city, used the opportunity to bring those experts to their own country to teach and give practical and technical lessons in the curing of bacon, and from that date begins the commencement of the downfall of the Irish bacon industry. . . ” (Tank Curing was invented in Ireland)
This is astounding. It means that they had the technology and when the impetus was there, they converted their economy. It also means that Ireland not only exported the mild cure or tank curing technology to Denmark but also to Australia, probably through Irish immigrants during the 1850s and 1860s gold rush, between 20 and 30 years before it came to Denmark. Many of these immigrants came from Limerick in Ireland where William Oake had a very successful bacon curing business. Many came from Waterford. A report from Australia sites one company that used the same brine for 16 years by 1897/ 1898 which takes tank curing in Australia too well before 1880 which correlates with the theory that immigrants brought the technology to Australia in the 1850s or 1860s.
Tank curing or mild curing was invented without the full understanding of the nitrogen cycle and denitrifying and nitrifying bacteria and the chemistry of nitrite and nitric oxide. Brine consisting of nitrate, salt and sugar were injected into the meat with a single needle attached to a hand pump (stitch pumping). Stitch pumping was either developed by Prof. Morgan, whom we looked at earlier or was a progression from his arterial injection method. (Bacon Curing – a historical review and Tank Curing Came from Ireland)
The meat was then placed in a mother brine mix consisting of old, used brine and new brine. The old brine contained the nitrate which was already reduced through bacterial action into nitrite. It was the nitrite that was responsible for the quick curing of the meat.
Denmark was, as it is to this day, one of the largest exporters of pork and bacon to England. The wholesale involvement of the Danes in the English market made it inevitable that a bacon curer from Denmark must have found his way to Calne. (Bacon Curing – a historical review)
A major advantage of this method is the speed with which curing is done compared with the dry salt process previously practised. Wet tank-curing is more suited for the industrialisation of bacon curing with the added cost advantage of re-using some of the brine. It allows for the use of even less salt compared to older curing methods. (Bacon Curing – a historical review)
Corroborating evidence for the 1880 date of the Danish adoption of the Irish method comes to us from newspaper reports about the only independent farmer-owned Pig Factory in Britain of that time, the St. Edmunds Bacon Factory Ltd. in Elmswell. The factory was set up in 1911. According to an article from the East Anglia Life, April 1964, they learned and practised what at first was known as the Danish method of curing bacon and later became known as tank-curing or Wiltshire cure. (Bacon Curing – a historical review)
A person was sent from the UK to Denmark in 1910 to learn the new Danish Method. (elmswell-history.org.uk) The Danish method involved the Danish cooperative method of pork production founded by Peter Bojsen on 14 July 1887 in Horsens. (Horsensleksikon.dk. Horsens Andelssvineslagteri)
The East Anglia Life report from April 1964, talked about a “new Danish” method. The “new” aspect in 1910 and 1911 was undoubtedly the tank curing method. Another account from England puts the Danish system of tank curing early in the 1900s. C. & T. Harris from Wiltshire, UK, switched from dry curing to the Danish method during this time. In a private communication between myself and the curator of the Calne Heritage Centre, Susan Boddington, about John Bromham who started working in the Harris factory in 1920 and became assistant to the chief engineer, she writes: “John Bromham wrote his account around 1986, but as he started in the factory in 1920 his memory went back to a time not long after Harris had switched over to this wet cure.” So, early in the 1900s, probably between 1887 and 1888, the Danes acquired and practised tank-curing which was brought to England around somewhere around 1911 if not a bit earlier. (Bacon Curing – a historical review)
The power of “old brine” was known from early after wet curing and needle injection of brine into meat was invented around the 1850s by Morgan and others. Before the bacterial mechanism behind the reduction was understood, butchers must have noted that the meat juices coming out of the meat during dry curing had special “curing power”. It was, however, the Irish who took this practical knowledge, undoubtedly combined it with the scientific knowledge of the time and created the commercial process of tank-curing which later became known as Wiltshire cure when the Harris operations became the gold standard in bacon curing. Their first factory was located in the English town of Calne, in Wiltshire from where the method came to be known as Wiltshire cure. Its direct ancestor was however Danish and they, in turn, capitalised on an Irish invention. (Bacon Curing – a historical review)
It is of huge interest that the Eskort brand of bacon, to this day, bears the brand name of Wiltshire cure. Wiltshire is an English county where Calne is located which housed the Harris factory. (C & T Harris and their Wiltshire bacon cure – the blending of a legend) There is no doubt in my mind that the same curing was practised in Estcourt in 1918, as was done in the Harris factories in Calne and that this is the historical basis for the continued reference on the Eskort bacon packages as Wiltshire Cure. A facinating subject for further inquiry is if Eskort used Auto Curing.
At a time before the direct addition of nitrite to curing brines, the only two ways to cure bacon was either dry curing or tank curing with auto curing being a progression of tank curing. Dry curing requires about 21 days as against 9 days for tank curing. The bacon marketing scheme officially established tank curing in the UK. (Walworth, 1940)
It would not have been possible for the plant to use sodium nitrite in its brine in 1918. Where the Danes and the English favoured tank curing, the Germans and the Americans liked the concept of adding nitrite directly to the curing brines. This was however frowned upon due to the toxicity of sodium nitrite. In America, the matter was battled out politically, scientifically and in the courts. It became the standard ingredient in bacon cures only after WW1. The Germans used it during the war due to a lack of access to saltpetre (nitrate) which was reserved for the war effort and the need to produce bacon faster to supply to the front. The American packing houses in Chicago toyed with its use due to the speed of curing that it accomplishes.
The timeline, however, precludes its use in the bacon factory in Estcourt in 1918. In fact, Ladislav Nachtmulner, the creator of the first legal commercial curing brine containing sodium nitrite, only invented his Prague Salt, in 1915. Prague Salt first appeared in 1925 in the USA as sodium nitrite became available through the Chicago based Griffith Laboratories in a curing mix for the meat industry. (The Naming of Prague Salt)
In Oct 1925 in a carefully choreographed display by Griffith, the American Bureau of Animal Industries legalised the use of sodium nitrite as a curing agent for meat. In December of the same year (1925) the Institute of American Meat Packers, created by the large packing plants in Chicago, published the document, “The use of Sodium Nitrite in Curing Meats.” (The Naming of Prague Salt)
A key player suddenly emerges onto the scene in the Griffith Laboratories, based in Chicago and very closely associated with the powerful meatpacking industry. In that same year (1925) Hall was appointed as the chief chemist of the Griffith Laboratories and Griffith started to import a mechanically mixed salt from Germany consisting of sodium nitrate, sodium nitrite and sodium chloride, which they called “Prague Salt.” (The Naming of Prague Salt)
Probably the biggest of the powerful meat packers was the company created by Phil Armour who gave David de Villiers Graaff the idea of refrigerated rail transport for meat. More than any other company at that time, Armour’s reach was global. It was said that Phil had an eye on developments in every part of the globe. (The Saint Paul Daily Globe, 10 May 1896, p2) He passed away in 1901 (The Weekly Gazette, 9 Jan 1901), but the business empire and network that he created must have endured long enough to have been aware of developments in Prague in the 1910s and early ’20s. (The Naming of Prague Salt)
Drawing of David de Villiers-Graaff in his mayoral robes. The drawing appeared in a newspaper in Chicago on 11 April 1892 when he was interviewed at the World Exposition. He travelled to Chicago for the first time in the mid-1880s when he probably met Armour.
There is, therefore, no reasonable way that the bacon factory in Estcourt could have used sodium nitrite directly in 1918. If Armour’s relationship was with JW Moor, this could have been a possibility since I suspect that Armour was experimenting with the direct addition of nitrite to curing brines as early as 1905, but his relationship, if any, would have been with David de Villiers Graaff, who was a meat trader at heart and did not have any direct interest in a large bacon curing company until ICS acquired Enterprise and Renown, long after the time of David de Villiers Graaff (the 1st). Besides this, where would they have found cheap nitrite salts in South Africa in 1918? This takes the 1918 establishment of the company back to the technology used by the bacon curers in Witshire which was mother brine tank curing, the classic Wiltshire curing method which was later exactly defined in UK law.
At the demise of the Harris operation, many of the staff were taken up into the current structures of Direct Table which is, according to my knowledge, one of the few remaining companies in the world that still use the traditional Wiltshire tank curing method for some of its bacons. It undoubtedly is one of the largest to do so. In the Eskort branding of its bacon, the reference to Wiltshire cure is a beautiful reference back to the origins of the company which pre-dates the direct addition of sodium nitrite.
The Griffith Laboratories became the universal evangelist of the direct addition of nitrite to curing brines. They appointed an agent in South Africa in Crown Mills. Crown Mills became Crown National and Prague Powder is still being sold by them to this day. It could very well have been Crown Mills who converted Eskort from traditional tank curing to the direct addition of sodium nitrite through Prague Powder.
It must be mentioned that the butchery trade was well established in South Africa long before the cooperative bacon factory was established in Estcourt. Bacon curing was one of the first responsibilities of the VOC when Van Riebeek set the refreshment station up in 1652. Swiss, Dutch, German and later, English butchers were scattered across South Africa. The largest and most successful of these companies in Cape Town was Combrink and Co., owned by Jakobus Combrink and later taken over by Dawid de Villiers Graaff who changed the name to Imperial Cold Storage and Supply Company. I suspect that most of these operations used dry curing which was not suitable for mass production.
Peter Bojsen and cooperative Bacon Production
The second technical aspect is the form of cooperation that was established and a few words must be said about Peter Bojsen for those who are not familiar with him. Cooperative bacon production was the buzzword in the early 1900s, but where did this originate?
It started in Denmark. The Danes were renowned dairy farmers and producers of the finest butter (Daily Telegraph, 2 February 1901: 6) They found the separated milk from the butter-making process to be an excellent food for pigs. The Danish farmers developed an immense pork industry around it. (Daily Telegraph, 2 February 1901: 6) The bacon industry was created in response to a ban from England on importing live Danish pigs to the island. The Danish farmers responded by organising themselves into cooperatives that build bacon factories that supplied bacon to the English market. (Daily Telegraph, 2 February 1901: 6) This established bacon curing as a major industry in Denmark.
“On 14 July 1887, 500 farmers from the Horsens region joined forces to form Denmark’s first cooperative meat company. The first general meeting was held, the land was purchased, building work commenced and the equipment installed.” (Danishcrown.com) “On 22 December 1887, the first co-operative abattoir in the world, Horsens Andelssvineslagteri (Horsen’s Share Abattoir), stood ready to receive the first pigs for slaughter.” (Danishcrown.com) The first cooperative bacon curing company was also established in 1887. (Tank Curing came from Ireland)
The dynamic Peter Bojsen (1838-1922) took centre stage in the creation of the abattoir in Horsens. He served as its first chairman. He created the first shared ownership slaughtering house. In years to follow, this revolutionary concept of ownership by the farmers on a shared basis became a trend in Denmark. Before the creation of the abattoir, he was the chairman of the Horsens Agriculture Association and had to deal with inadequate transport and slaughtering facilities around the market where the farmers sold their meat at. (Horsensleksikon.dk. Horsens Andelssvineslagteri) Peter was a visionary and a creative economist. The genius of this man transformed society.
In 1911, the St. Edmunds cooperative bacon factory was opened in England in Elmswell, with Danish help. It is clear that the concept of the Horsens plant crossed the English channel. It is plausible that its creation reached the ears of a group of farmers in a very “British” part of the empire, in Estcourt, Natal not just with the Wiltshire Tank curing of the Harris operation, but the cooperative movement in bacon production from St. Edmunds in 1911.
Early Success for Eskort
An article appeared in the Sydney Morning Herald (Sydney, New South Wales), 2 June 1919, p7 entitled “On Land, Livestock in South Africa – Further Competition for Australia.” The article reports on pork production that “pig breeding has been taken up systematically and while in the year before the war imports of bacon and hams were valued at GBP368,112, last year they were reduced to GBP31,590, and there is good reason to think that soon these articles will be exported.” One may think that the reduction in import is due to the war and that in general South African producers were stepping up to the plate to fill the void, but the trend of the article is that something is happening “systematically” and there is a trend that projects that soon the GBP368,112 import figure will completely be supplied by South African producers and that surplus bacon will be exported.
The farmer’s cooperatives were founded in 1917 in Estcourt. Moor laid the cornerstone in January 1918, the report in the Sydney Morning Herald appeared in June 1919, the same month when the first exports of Eskort bacon to the UK took place. Export may have taken place before the local market was completely saturated. Regardless of the actual circumstances, the export of bacon to the UK was not just a major achievement and competing nations took notice. I also suspect that Eskort managed to supply a sizable portion of the 1913 import figure of GBP368,112 in 1918 and that the article may elude to exactly this.
Pulling the Military Connections Together
The location of the Estcourt plant is of interest virtually right next to Fort Dunford, between the fort and the Bushman’s river. My suspicion is that the land belonged to the army and that Moor, either JW or with the help of FR, secured rights to purchase it. This could have been done only by a family who had very cosy relationships with the military and had friends in high places in the persons of Louis Botha and FR Moor himself.
Fort Dunford is indicated with the red marker. Take note of the position of the Boesmans River, the Eskort plant, the Fort and the Hospital.
Just look at the defences of the Fort. There were three defences. The first would have been the Bushman’s river. Secondly, there was a moat around the fort, 2 meters deep and 4 meters wide. Then, one part of the staircase could be pulled up in case two of the defences were bridged. It is clear from the map that even the hospital was strategically located to be within the general protection of the Fort and the Boesmans River bend.
There is a second interesting contribution that the military post could have made to the establishment of the bacon plant. It is known that men from Elmswell and Wiltshire were drafted into service in South Africa. Could it have been that some of these men actually contributed their knowledge to the cooperative bacon plant in Elmswell? These records can quite easily be checked and will be worth the effort.
Strong circumstantial evidence, however, points to more than just a coincidental relationship between the location of the plant and the military establishment. Probably more important than the affinity of Moor family for the military was the fact that FR Moor was the political leader of the Natal colony until the Union of South Africa was created in 1910 and the fact that the old school friend of FR, General Louis Botha was in 1918, the Prime Minister of the Union of South Africa. Whichever way you look at it, it is hard not to recognise the close proximity of the Eskort plant to the military installations. What could be the uniting thought that pulls all these facts together? (Of course, in part, predicated on the fact that the factory is in the original location)
Looking at the state of the British Empire and wartime circumstances in the UK, I believe offers the answer. The military context goes much deeper than schoolboy comradery, family nostalgia or friends in high places. 1918 was the beginning of the last year of the Great War. On the one hand, it is hard for us to imagine the unified approach that the Empire had towards the war and every citizen in every Empire country. The empathy and support that the war elicited in South Africa generally, but especially in Natal, so closely linked with the UK in spit and culture was enormous. One source reports that in Estcourt school staff subscribed a portion of their salary monthly to the Governor-General’s Fund in support of the war. (Thompson, 2011) It is outside the scope of this article to delve deeper into the unprecedented effort that was being expended by the South African population and the people in Natal in particular in support of the troops but reading the accounts of what was being done in Natal is quite emotional.
On the other hand, directly responding to wartime shortages in the UK was an international effort. Bacon, in those days, was not just a luxury. It was a staple food. The production of bacon was a matter of national importance debated in parliament. It was a key food source sustaining the British navy. Many people only had bacon as food every day. They would boil the bacon before eating it. The parents who had to work the next day had the actual meat and the kids only had the water. Eduard Smith made the remark in his landmark work, Foods (1873), that in this way both the parents and the children went to bed “with a measure of satisfaction.” Bacon had strategic importance to the military and in the first world war, spoke to the general food situation in war-ravaged England.
The fact that the bacon company was established in Estcourt in 1917 shows clearly that South Africa was ready to step in to prop up meat and bacon supply in particular to the UK. Was there direct involvement from the South Africa leader, General Louis Botha who possibly passed on a request from London to all Empire states to assist in the supply of meat and bacon in particular? It is a matter of conjecture, but a tantalising possibility. These are speculations that can be corroborated by looking at the correspondence of Botha. FR Moor himself had direct communication with London and Botha may have simply opened the factory in support of the idea. FR’s letters along with that of JW have to be scrutinised for leads. The one reason that makes me suspects that there may have been a direct request from Botha or some early support for the venture is the location of the factory, right next to the Fort. In my mind, it swings the possibility for direct involvement from Botha from possible to probable. (Facts from correspondence should solve the matter)
Supplying the British market may have been done to build up South Africa, just as much as it was done in support of the Empire. I suspect that the former may even be more of a driving force than the latter. On 13 June 1917, an article appeared in the Grand Forks Herald (Grand Forks, North Dakota), reporting from London that “Developments on an enormous scale are expected in South Africa after the war and plans in this connection are being made as regards the export of food. It is confidently predicted that so far as meat is concerned the Union will be in a position to compete very soon with any other part of the world and in order to assist the expansion of the industry all the steamship lines propose, it is understood, to increase their refrigerated space very considerably and to place more vessels in service.” This report came out in the year when the Cooperative bacon Company in Estcourt was formed. It oozes with deliberateness and purposefulness from the highest authorities.
One person who was clearly involved in the “deliberateness and purposefulness” becomes clear from a pamphlet that was published in that same year. In a document dated 12 Jan 1917 about the South African meat export trade, compiled by A. R. T. Woods to Sir Owen Phillips, chairman of the Union-Castle Line who by this time was carrying meat from South America to Europe in their Nelson Line of Steamers, the following interesting quite is given by Gen. Louis Botha. The background is the delivery of what is described in the document as “by universal consent,. . . probably the best specimen of South African meat (beef) yet placed upon the London market” delivered by the R. M. S. “Walmer Castle” to the Smithfield market in London and inspected by a group from South Africa featured below in 1914. (I will give much to know the names of the men below. Will there be the name of one JW Moor?)
The party travelled to London by invitation from The Hon. W. P. Schreiner, High Commissioner of South Africa and Mr Ciappini (the Trades Commissioner). The South African meat was deemed comparable to frozen meat produced in any part of the world. The letter was a motivation that the South African meat trade was mature enough to be taken seriously and some helpful advice was given based on experience in South America.
He quotes Gen. Louis Botha who advised farmers that “so far as mealies are concerned the export should not develop, but that the mealies should be used to feedstock in this country, and that the export should be in the form of stock fed in South Africa on South African Mealies.” There is, therefore, good evidence of Genl. Louis Botha involving himself in the details of the establishment of the meat trade from South Africa and, I believe that it is in part this general encouragement that JW Moor followed in creating the Cooperative Bacon Curing Company in 1917.
I located this pamphlet among documents in the Western Cape Archive of J. W. Moor and his farmers Cooperative where they apply for permission to erect an abattoir and a bacon curing company in East London on the harbour. It is interesting that one of the recommendations given in the pamphlet is that abattoirs and chilling factories be erected in Ports, “along the quays where the ocean-going refrigerated steamers load” as it was done in Argentina. The influence of Botha’s encouragement of Moor can be well imagined.
The application for the abattoir was lodged in 1917, the same year when the Farmer’s Co-operative Bacon Factory Limited was founded in August 1917. It is possible that members of the Natal Farmers Co-operative Meat Industries and the Farmer’s Co-operative Bacon Factory Limited were the same people. Or that the one owned the other. Whichever way you look at it, John Moor was a key figure in both and the establishment of a bacon company in East London was directly in line with the proposals set out to boost meat exports. It is very interesting that both occurred in 1917 and that only the Eskort factory survived. As someone who established such a venture myself, my initial thoughts were that having a curing company at two such geographically distant sites as East London and Estcourt would have been impossible to manage, especially since both were new ventures. Further documents show that the factory was built on the proposed site and it is telling that only the Estcourt site survived.
East London’s harbour at the mouth of the Buffalo River. In the absence of facilities ashore, the vessel SV Timaru, fitted with cold chambers, was moored here by the East London Cold Storage Company for an extensive period early in the 20th century. (From Ice Cold in Africa). The businesses of David de Villiers Graaff and Moor were intertwined and mutually dependent.
The stone in Estcourt was unveiled by JW Moor on January 7, 1918, almost a full year before the Armistice. The Farmer’s Co-operative Bacon Factory Limited was founded in August 1917, 16 months before the end of the War. The factory was opened on 6 June 1918 by Prime Minister General Louis Botha, 6 months before the Great War ended. This is remarkable.
The shortages in the UK in 1917 and 1918 were dire. The end of the war was not in sight and calls went out across the Empire to assist. Meat supply, at this time, diminished by 30% in the UK. In this context, it is easy to see how military land was either made available or that it would have been strategically prudent to locate such an installation close to a military site, but again, it would have required high-level support (involvement?).
For the South Africans, the call for help would have been close to home. Delville Woods took place in 1916, a year before the company was created. In the month when it was founded, August 1917, Lieutenant-General Sir Jacob Louis van Deventer had just taken over command of the mostly South African troops involved in the German East African campaign. His offensive started in July 1917. The entire East African region remained very active for the duration of the war.
When the fighting was all done almost 19 000 South Africans lost their lives. The madness of the time can best be described by the opening sentences of Dickens’ Tale of Two Cities. It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair… Such would have been the experience of the men and women involved in the war while setting up the Farmer’s Co-operative Bacon Factory on the banks of the Boesmans River in Estcourt, Natal. (1)
The Best Bacon on Earth
The Farmers Cooperative Bacon Factory at Estcourt has been producing the finest bacon on earth since its inception. The first international endorsement for the quality of the Farmers Co-operative Bacon Factory in Estcourt, Natal came in 1920 at the British Dairy Farmers’ Association Show in London.
Almost right from the start, the show became the platform where the best produce from around the world was exhibited alongside the best from England. The British colonies used this as a platform to sell into the lucrative English market. The first British Dairy Show was held in Islington in London in 1876. It was initially called the Metropolitan Dairy Show. “At this show, the British Dairy Farmers’ Association was formed and in the following year the first Dairy Show was held at the Agricultural Hall, Islington.”(Pasfield, 1961)
The Guardian, London, Tue, Oct 19, 1926
It was never only about dairy. The 1876 show included competitions for Jersey, Guernsey, Shorthorn, Ayrshire, Kerry, Brittany, and any other breed of dairy cow, based on inspection. These were however banned “by order of the Privy Council owing to an outbreak of cattle plague in the country. However other livestock such as goats, donkeys, mules and poultry were exhibited at the first show, together with dairy produce, roots, grain and hops.” (Pasfield, 1961) Bacon soon became a standard feature at the show where they catered for the farming trade as well as the consumers. By 1893, there were 43 bacon and ham exhibits.
The Morning Post (London) of 19 October 1897 reported on the influence of foreign producers. “So much is heard nowadays of the versatility and ability of the foreign producer that attention has been largely diverted from home production and opinion educated to regard as of secondary merit butter, cheese, and other articles emanating from British dairies.” The report stated that “the prominence attained by the imported article is due mainly to the moderate price at which it can be produced, together with admitted uniformity in quality.” The journalist was writing about butter, but for sure, it applied to other produce, including bacon.
The Union of South Africa, which was created in 1910, was represented at the show and was particularly successful in 1920. An advertisement in The Times newspaper from October 1920 indicated that South African bacon was part of the Union Exhibit at stand 121, Gilbey Hall, at the Royal Agricultural Hall, Islington.
The Times, Wed, Oct 20, 1920.
The Age, October 20, 1920, reporting on the poor Australian representation, calls the South African exhibit “magnificent” in all classes of produce. It states that the Union’s exhibition is the “finest of its kind ever seen at the dairy show.“
The Age, Wednesday, October 20, 1920
A report from The Age, the next day, on 21 October, reported that South Africa won all prizes for cheese and bacon produced in British colonies.
The Age, Thursday, October 21, 1920
British newspapers did not directly report on which South African bacon producers were so successful in 1920, but E. G. Hardy, Assistant Superintendent of Dairying, Pretoria, writing for the Journal of the Department of Agriculture, gave us the detail when he reported on the South African exhibit at this show in 1921. In the category of bacon from a British colony, four sides of bacon had to be entered per participant. “There were nine entries, all from South Africa except one from New South Wales. The Farmers’ Co-operative Bacon Factory, Ltd., Estcourt, Natal, secured the gold medal, scoring 92 points.” This, by itself, is a stunning achievement, but he then compares it with even greater success from the previous year. “This company (The Farmers Co-operative Bacon Factory from Estcourt, Natal) therefore repeated their success in the previous two years. Before we look at the 1920 results, he mentions that in 1921 “Messrs. Sparks and Young, Durban, was placed second and awarded the silver medal, their exhibit scoring 90 points, and the Estcourt Factory were third with another exhibit scoring 87 points.” (Hardy)
Above is the gold medal awarded to them in 1921 by the Royal Agricultural Society of Natal.
The results from 1920 in this same category received his attention. He wrote that “he was given to understand that the quality of the South African (our) exhibits was hardly up to the high standard of last year (1920), when the Estcourt factory’s winning exhibit scored 100 points.” Part of the blame for the poorer showing in 1921 was “to some extent at least, due to faulty smoking of the bacon in London.” (Hardy)
The scorecard of 1920, when the Farmers’ Co-operative Bacon Factory, Ltd., of Estcourt, Natal, achieved 100%, proudly hangs in their Irene Head Office boardroom.
This is the earliest and clearest endorsement of the superior quality of the bacon that was produced at the Estcourt Factory. It is a tradition that was repeated at subsequent shows stretching well into the 1950s and which is still part of the ethos of this remarkable company. I am planning a separate page where all the achievements from these shows will be detailed.
Subsequent Awards
The Dairy Show in Islington, London, remained the primary showcase of agricultural products in the British Empire. The company continued to win first prizes at this prestigious show. In 1926 they again won the category of bacon produced in British colonies and were awarded this beautiful rose bowl cup with lion masks and rings.
On 21 October 1926, The Age, London, reported on this win.
A trophy won at the Royal Agricultural Show in Natal for the best exhibit of Hams and Bacon.
The London show remained important for the emerging South African economy for many years and the Co-operative Bacon Factory in Estcourt (Eskort Ltd), remained one of the pillars that the South African drive for international recognition was being built on.
In 1950, the Farmers Co-operative Bacon Factory achieved second prize at the show.
As happened many times before, they not only won first prize, but also a second prize.
In 1953 they again won first prize at the British Dairy Farmers’ Association Coronation Dairy Show. The fact that it was called the “Coronation Dairy Show” refers to the ascension of Princess Elizabeth to the throne, upon the death of her father in 1952. She was formally crowned Queen Elizabeth II on 2 June 1953.
Finally
The Eskort factory is a historic site where many interesting cross-currents meet. Its uninterrupted existence from a time before nitrite was directly added to brine makes it unique in the world! Apart from Danish Crown and Tulip, I know of very few other companies.
Besides this, tied up in the story of its creation is a romantic immigrant, a family, defining themselves through diamond digging and making powerful friends; re-investing its fortunes in farming and establishing a food company that exists to this day. We see the use of tank curing which predates the direct addition of nitrite to curing brines. The global influence of Griffiths probably converted Eskort to an operation using the direct application of nitrite to curing brines following WW1. We see the influence of the Danish Cooperative system, probably through the St. Edmunds Bacon Factory. Besides any of these, we see hard work, imagination and high character and particular response to a specific call for help.
What is the purpose of this study? Besides the fascinating context of the Eskort operation, is there anything we can learn from the past? I offer a few suggestions.
1. Stay on top of the game. Use the best and latest technology available to stay well ahead of the race. A 1914 US newspaper article, from the Deming Headlight, called the Danish cooperative bacon factory “the last word as to efficient scientific treatment of the dead porker.” The article was entitled A Cooperative Bacon factory. (The Deming Headlight (Deming, New Mexico), Friday 8 May 1914, Page 6.)
2. Use the best corporate structure, appropriate for the time.
3. This point probably dovetails into the previous one – ensure that the business is well funded.
4. Think big! No, think massive! By no account was any of the plans of JW Moor or any of his brothers or their father ever small!
5. The factory was built with a specific market in mind. “It was built for exports”, even though saying it like this may be too specific. Let’s state it this way – “technology was chosen to attract the right clients.” A modern-day example may be investing in a tray ready packaging line for fresh meat for the retail trade or cooked bacon for the catering trade.
6. Things are not as bad today as they were during the world wars. If anything, we have more opportunities. No matter what is happening in our country, this can be our age of wisdom, our epoch of belief, the season of light and our spring of hope!
The last comment must be made about the legacy of the bacon plant. There can be little doubt that it had a large impact on the meat processing landscape in South Africa over the years. It provides a fertile and productive training centre for many men and women to later either set up their own curing operations or work at other plants across the country, thus transferring the skills inherent in the Estcourt plant to the rest of the country. In this regard, the impact of the visionary work of the Moor family is volcanic. It is interesting to talk to executives in Eskort and to realise how many people in top positions in curing operations across the country started their careers at the Eskort plant in Estcourt in the Natal Midlands.
These are some of the obvious lessons I take away from the study. This is insanely exciting!
Aftermath 1:
Back row, left to right: Gen JBM Hertzog, H Burton, FR Moor, Col. G Leuchars, Gen JC Smuts, HC Hull, FS Malan and David de Villiers Graaff. Front: JW Sauer, Gen Botha and A Fischer.
Gen. Louis Botha was the man who pushed for the development of the meat industry in SA. Of course, he found a great ally in David de Villiers Graaff who created ICS. At the end of 1934, the company was in serious financial trouble following the Great Depression. Anglo-American corporation was the largest investor and as it invested more money in the company, while the company worked ever closer with Tiger Oats, which was another Anglo subsidiary. In March 1982 Barlow bought a large share of Tiger Oats and the controlling share in ICS. In October 1998 Tiger Brands (Tiger Oats Limited) bought Imperial Cold Storage and it was taken up in the portfolio of this company’s brands.
Look at this old photo I found. In 1910 the Union of South Africa was created uniting the Transvaal, Free State, Natal and the Cape. Botha was asked to become Prime Minister. Here is a photo of his first cabinet. David was a member of this cabinet. He is in the back row on the right.
FR Moor is 3rd from the left, back row, looking to his right. His younger brother, JW Moor, was the chairman of the farmers cooperative that became Eskort. Botha opened the Eskort factory in Estcourt, Natal shortly before he passed away. The complete list of men on the photo and members of the first Union cabinet is: Back row, left to right: Gen JBM Hertzog, H Burton, FR Moor, Col. G Leuchars, Gen JC Smuts, HC Hull, FS Malan and David de Villiers Graaff. Front: JW Sauer, Gen Botha, and A Fischer.
In a way, both Eskort and Enterprise (at least Tiger Brands) were represented. The individual photos are of De Villiers Graaff and Moor.
The history and impact of bacon, men and women, run deep! What a story!
Aftermath 2:
Arnold Prinsloo, the CEO of Eskort, sent me a message. He has a present for me, a book commemorating the first 100 years of Eskort, Ltd..
It was a day when Paul Fickling, my partner in crime at Van Wyngaardt and I decided to follow Christo Niemand’s advice to stand back a bit and think about our strategy with the business. I was glad that Paul was with me so that I could introduce him to one of the legends in our industry.
What I never had was an image of JW Moor. Arnold showed me his photo.
JW Moor
Finally, I am looking for the legendary first chairman of the First Farmers Cooperative Bacon Factory to be established in SA in the eyes. We spoke about the history and the Moor family; the industry at large and then Arnold gave us a bit of information that is invaluable to our quest. “Build your company on quality! Nothing less than that will exist for 100 years.”
At home, I could hardly wait to page through the book. Here I saw so many of my friends.
Wynand Nel who worked with me at Stocks Meat Market, Arnold Prinsloo, Melindi Wyma, Bob Ferguson – I know his son, Alex who is heading up Multivac.
This morning Paul Fickling was telling me about a small hotel they stayed over in Natal the previous week, Hartford House. It turns out that the house was owned by JW Moor. Arnold elucidated us and suggested we get in contact with Mickey Goss, the current owner of the estate, for an in-depth discussion of the history of the region and the Moor family.
I will definitely send Mickey correspondence and arrange for a visit to his famed estate. I am thrilled to be part of this incredibly rich history, humbled by the gesture of Arnold and the coincidence of Paul and his family staying at the exact house a week ago. Well, that is just strange!!
Aftermath 3:
I received a mail this morning (14 June 2020) from Bruce, Sally and Phyllis. Bruce writes that “having spent time growing up playing along the Bushman’s river at the back of the bacon factory, your story would not be complete without the mention of Harry Lambert.” He attached an old newspaper clip which reads:
“H. W. Lambert is a man who has watched Estcourt grow from “half-a-dozen” andone house and a handful of wood and iron shops and homes.” It was in 1920 when H. W. Lambert immigrated from Edinburgh, Scotland to take up an appointment with the Farmers Co-operative Bacon Factory.
“Only a small part of the town today resembles the Estcourt of 1920. Mind you, what was then used as the farmers’ hall is still in use as the civic offices.” When Mr Lambert joined the bacon factory, the killing of 300 pigs a week was considered “quite something.”
He was responsible for starting the manufacture of sausages at the factory and, by the time of his retirement a few years ago, he had overseen its growth to a point where 2500 pigs were being processed each week. “
Estcourt has plenty of “local legends,” says Mr Lambert. “One that intrigues me is the belief that the author Rider Haggard used to sit in the saddle between two hills just outside the town, working on his stories. He is said to have written his book “King Solomon’s Mines” at this spot, and the two hillocks have been aptly named ‘Sheba’s Breasts’.”
In 1920, he recalls, Estcourt had no regular street lamps and only the roughest of footpaths.
“Those were the days of horses and traps and wagons. The chief social function of the townspeople was to watch the mail train pass through once a night.”
When sausages were first made at the factory, Mr Lambert remembers how school children would irk the employees by sticking their heads in when they passed and shouted “sausage town” in derogatory tones.
He has given a lifetime of devoted service to Estcourt and spent nine years on the Town Council – two as mayor. One of his chief pleasures was a game of snooker at the club.”
(1) 1917 and 18 were very interesting years besides for the creation of the bacon plant in Estcourt. On 8 June, two days after the start of production, the South African financial services group Sanlam was established in Cape Town. 1917/ 1918 was the year when the RAF was founded with another interesting South African connection. On 17 August 1917, General Jan Smuts released his report recommending that a military air service should be used as “an independent means of war operations” of the British Army and Royal Navy, leading to the creation of the Royal Air Force in 1918. (Hastings, Hastings, 1987)
(2) In reality, I did go to Denmark to learn bacon curing. The interesting thing is that Tulip is a Danish company, wholly owned by Danish Crown and a direct outflow of the creation of the cooperative curing plant at Horsens. In the ’70 and ’80, the Danish abattoirs and large processing companies consolidated and formed Danish Crown. The Danes created Tulip in England to, in a way, set up their own distribution company in England for the vast quantities of bacon they produced in Denmark. Essentially, they created their own client. In later years Tulip became involved in every aspect of the pork industry in England and currently is the largest pork farmer in the UK. Exactly as it was logical for my path to lead to Tulip, so, it was logical for JW’s path to lead to the Harris operations and a cooperative bacon plant. Given the same set of variables, the best choices are obvious to all, no matter how far in the future you look back at decisions of the past.
Dhupelia, U. S.. 1980. Frederick Robert Moor and Native Affairs in the Colony of Natal 1893 to 1903. Submitted in partial fulfillment of the requirements for the degree of Master of Arts in the Department of History in the Faculty of Arts at the University of Durban-Westville. Supervisor: Dr. J.B. Brain; Date Submitted: December 1980. Download: Dhupelia-Uma-1980
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The Guardian (London, Greater London, England), 6 July 1918, p6.
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Morrell, R. G.. 1996. White Farmers, Social Institutions and Settler Masculinity in the Natal Midlands, 1880-1920. A Thesis submitted for the degree of Doctor of Philosophy in the Department of Economic History. University of Natal. Durban, March 1996
The Morning Post (London, Greater London, England) · 19 Oct 1897, Tue · Page 2
Pasfield, J. The Royal Dairy Show. Brit. vet. J. (1961), 117, 373, Horsham.
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The Saint Paul Daily Globe, 10 May 1896
Thompson, P. S.. 2011. Historia Vol. 56, no. 1. The Natal home front in the Great War (1914-1918) On-line version ISSN 2309-8392; Print version ISSN 0018-229X. The Historical Association of South Africa c/o Department of Historical and Heritage Studies, University of Pretoria.
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