Posted by Chris(WA) on January 15, 2012 at 18:18:48 from (64.38.155.16):
In Reply to: Owning a butcher shop posted by ShepFL on January 15, 2012 at 17:59:35:
Friend of mine had a shop (actually two, one then the other)He did real well when it was a one man operation with his wife and son helping out a bit with her doing the books and son cleaning, etc. Doing game and farm kill were big cash incomes.The meat case did very well too along with smoked meats, jerky sausage etc. He bought a bigger shop as business grew and he had the opportunity. That was a two-three man operation with a kill truck. Between hiring help, trying to have any time for himself/family and paying to fix run down old compressors it ran him into the ground. If you can keep it small and under control financially and time wise it would be a good deal.
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Today's Featured Article - Harvestin Corn in Southern Wisconsin: The Early Years - by Pat Browning. In this area of Wisconsin, most crops are raised to support livestock production or dairy herds in various forms. Corn products were harvested for grain, and for ensilage (we always just called it 'silage'). Silo Filling Time On dairy farms back in the 30's and into the first half of the 40's, making of corn silage was done with horses pulling a corn binder producing tied bundles of fresh, sweet-smelling corn plants, nice green leaves with ear; the
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