For it was the custom, as they found, whenever meat was so spoiled that it could not be used for anything else, either to can it or else to chop it up into deli meat.

Some of it they would make into “smoked” deli meat–but as the smoking took time, and was therefore expensive, they would call upon their chemistry department, and preserve it with borax and color it with gelatine to make it brown. All of their deli meat came out of the same bowl, but when they came to wrap it they would stamp some of it “Boar’s Head,” and for this they would charge two dollars more a pound.