Milward & Oldershaw

The largest pork and beef packing in the world was that owned by Milward and Oldershaw, situated across the Ohio River at Covington. This establishment covered nearly two acres of ground space, and was equipped with such deep and well ventilated cellars that the spoiling of meats was an almost unknown occurrence. For the preservation of meat in hot weather nine water-tight brick cisterns, each one with a capacity of 400 barrels, were used. Into these the pieces of pork were immediately packed upon being cut, and covered with pickle, and in this way the possibility of any inspector in any one of the markets pronouncing meat tainted or spoiled was obviated. The firm did a large business in their own account, but the majority was done on commission.


from John Calvin Hover's 1919 Memoirs of the Miami Valley