HISTORIC MARKET

Hawke's Bay Herald-Tribune, Volume 81, Issue 19, 15 October 1937, Page 24 (Supplement)

HISTORIC MARKET

"Smithfield," Where N.Z.'s Meat is Sold Three famous markets in London have long been associated with New Zealand produce — "Smithfield," where much of our meat is sold; "Tooley Street" has been the last word in the disposal of our 'dairy produce; and "Covtnt Garden" is the main centre for the disposal of fruit. The Smithfield Meat Market really forms the third long side of wliat was a garden square. It was in this garden square that Wat T.aylor, who rebelled against the capitation tax, was slain by Sir William Walworth, the Lord Mayor of London, in the presence of Richard II. in 1381. It was here that many good people were puhlicly executed because of their religious beliefs. Stretching over 10 acres, Smithfield" covers what was once the, playing, archery and tournament field of London. A "Smoothfield mentioned in a Court Chronicle of the tentli century is supposed to be the same place, though some authorities believe that the name came from the contests of strength and the wrestling matches which used to be held there between the smiths. In 1312 the London Corporation received the rights of a cattle market on Smithfield. Livestock market, meat market, butchers' shops and shambles existed side by sffle till the middle of the nineteenth century, despite the fact that Parliament was petitioned from time to time to reorganise the place, which was so insanitary as to be a public nqjsance. The cattle market was finally transferred to Islington, and the meat shops to the present market, which was opened in 1869.

gMITHFIELD Market, even if it does x uot bulk Iargely in the average guide book, is a place which 6hould be in the itinerary of every New Zealand visitor to London. Not only is it the ceutre through which a great portion of New Zealand frozen meat exports pass, but- it presents also a picture of , a vital part of London 's everyday life — a market at which 10, 0(^ tons of meat and poultry are received and sold'daily, and from which the 11,000,000 people of London and its environs are fed. It is here in the early hours of the morning, winter and summer, that fresh meat from the country, recently killed meat from the Islington abattoirs, ehilled meat from the docks, and frozen lamb and mutton from the docks and cold stores is brought in quantities for exhibition and sale. It is here that the rcpresentatives of the London retailers f oregather in the early hours to . purchase from the wholesale stallholders their day's supply of meat. On the 15 miles of meat-hanging rails it is possible to display 60,000 sides of beef at one time in the market, or about 9000 tons. It is possible to pile or stack a like quantity of frozen meat in the same space, and even then leave room for poultry and other miscellaneous goods. The heaviest one-day load so far, however, has been 4390 tons, so that there is ample room for further development. Inside the market there are two miles of stall fronts, all exhibiting meat — rows of lambs, sides of beef, marked with a blue "Argentine" or ' ' Empire, ' ' or a more comely brown "New Zealand, {' cuts, joints, roasta of all descriptions. Southdown ewes with dark black faces left on to prove their breed, porkers, sides of bacon, stacks of tripe, of sausages, or rabbits.