Nance-Harold Butcher Shop
By J. M. Oliver, Jr.

"A modern generation accustomed to purchasing its fresh meat at the freezer counter of a super market will marvel that fresh meat in an earlier era was available only at butcher shops.  Grocery stores handled bacon and dry salt and processed meats only.  The picture is the interior view of the Nance-Harold Butcher Shop located at the southeast intersection of Second and Pine in the old two-story frame Bishop building, a landmark on that corner until 1910.

"The artistically hung links of sausage supplemented with the sticks of bologna, reflected the sanitary idea of that era -- No one was so darned particular as to expect such products without a fly speck now and then.  The beef is hung out for public approval, and sawdust is placed below it to catch any drops of blood that might be in motion.  The counter is covered with white oilcloth and all in all the Nance-Harold Butcher Shop was above the usual run of such establishments.

"The nattily clad salesmen, from left to right, are Fred Harold, Ol Nance and Jim Hulse.  Orla Harold admits to probably being the fourth person behind the counter.  Nothing like having butcher-shop kinfolk for getting handouts of bologna or pickled pig feet or hog's head cheese or other edible delicacies.  The customer is George Eubanks.  He passed into local history when his handlebar mustache toppled him over into a watery grave from a boat on Corning Lake. --Picture from the Mrs. Norris Ousnamer collection."

Submitted by Danny Moore