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Image provided by: University of North Carolina at Chapel Hill Library, Chapel Hill, NC
Newspaper Page Text
JORMAL OPIbUIMG TODAY, MARCH 14TH! I 1 RO(ESSL\G company EAR Streets 1132 gt On North Side of City) a tori *— E. CHERRY long leen needed in this section. The eral public is cordially invited to see and pect oar plant and learn at first hand of many services offered to farmers, bnsi ses and individual families. Subject To Change By 0. P. A. (Note: We furnish containers for lard at cost) Slicing by Machine, per pound..___. 1^c [TABLE AND FRUIT PROCESSING: Blanching and Packing (plus cost of containers), per ..-. 2 e , Labeling and Quick-Freezing, per pint_ 1 « LTBT PROCESSING: , Killing and Dressing: A, Fryers, each ...... 0 B, Sens, each_.............._.............. 15 o C, Thrkeys and Dncks, each __.........._40 o , Chilling, per pound..........._ )4c 1. Wrapping, Labeling and Quick-Freezing, per pound 2Hc , Catting Up, each ..........___............... 5 0 FOOD PROCESSING: reparation for locker storage: Chilling, cutting, labeling and wrapping, per pound 3 o S STORAGE: Pork and Beef, per pound___...._ u0 Other Storage charges not listed will be set"if ter consultation with prospective users. IER RENTAL PER ANNUM: ,wer ^P®.-...115.00 'rType....—... 12.50 •ranee Fee, per locker _........................ .50 above prices with our customers The New LOCKER & G CO. her Durable Our Quality CONCRETE Congratulations and Best Wishes for Success to these pioneers in a new industry! * Wilmington Iron Works Foot of Orange St. AT £3"*" Food V**® and Processing: Co, will offer the following: services to our customers: MEAT PROCESSING: A. Preparation of meats for locker storage. 2! Grinding CU^*ntf' wraPPing, labeling and quick-freezing. B. Meat curing. 1. Chilling and cutting. 2. Types of Cure: x o o" ^a.^’ su8ar and sugar with smoke. 8. Smoking. 4. Wrapping and bagging. C. Sausage: 1. Grinding, seasoning and stuffing 2. Smoking D. Lard Rendering: 1. Grinding, rendering and packing. VEGETABLE AND FRUIT PROCESSING: A. Preparation for locker storage: 1. Blanching, packing, labeling and quick-freezing. POULTRY PROCESSING: A. Killing, picking, dressing and wrapping. SEAFOOD PROCESSING: S A. Preparation for locker storage: 1. Packing, labeling and quick-freezing. BULK STORAGE: A. Beef and Pork C. Poultry E. Seafood B> e£8s D. Vegetables & Fruits F. Misc. We hope that we will be able to render to you kind, courteous and satisfactory services for many years to come. See the Sheet Metal Air Ducts, Sinks, Tubs and Tables we built for this new plant... ★ E. S. FIVER AND SON 801 SO. 17th ST. DIAL 5919 It was our pleasure to do the roofing and gutter work for the new FROZEN FOOD LOCKER and PROCESSING CO. ¥ HANOVER IRON W ORKS HORACE T. KING i; I 111 No. Water St. Dial 2-3257 I • CONGRATULATIONS lo the sew 7 FROZEN FOOD LOCKER AND PROCESSING CO. ★ E. W. GODWIN'S SONS Building Materials CASTLE HAYNE ROAD DIAL 7747 Pictured are the highly efficient York refrigeration compressors used to maintain a wide range of tempera tures in the various refrigerated rooms in the modern plant of the FrOsen Foods Locker and Processing Co. The Modem York Refrigeration Equipment * ' in Ike new I FROZEN FOOD LOCKER & PROCESSING CO. was furnished and installed by us ¥ * * Sneeden—Spivey Co. 1106 Market SI. D»19761 _ _