Andrews, George, Pork Butcher, Colombo Street, Christchurch. Mr. Andrews established his successful business in March, 1877. He makes a specialty of sausages and small goods, and has attained a wide reputation for his cooked hams, which are in great demand throughout the South Island. The business is said to be the oldest established pork butchery in Christchurch, and a very large number of pigs are killed annually. Mr. Andrews is referred to in another article as a former member of the Christchurch City Council.

Mr. F. Waymouth, Managing Director of the Belfast Freezing and Dairy Produce Export Company, Limited, was born in London in 1849. He is a son of the late Mr. John Waymouth, accountant, of Auckland, and came out to the colony in 1859 by the ship “William Watson.” Educated in Auckland, Mr. Waymouth was for five years in the office of Messrs John Roberton and Co., merchants of that city, and was for a time on the Thames goldfields. Subsequently he joined his father in business under the style of Waymouth and Son, public accountants, and came to Canterbury in 1874 on business in connection with the firm. Since 1889 he has been a member of the Lyttelton Harbour Board, representing St. Albans, and was chairman for several years. He was for many years connected with St. Albans Borough Council, and was for three years mayor of the borough. Mr. Waymouth was a member of the Domain Board, and of the Canterbury Chamber of Commerce, of which he was president in 1896–7, and is vice-president this year. He is a member of the Masonic Order, being attached to Lodge St. Albans, and is now the W.M. of the District Grand Stewards' Lodge, E.C. In 1881 he was married to a daughter of Mr. William Collins, of Springston, and has two sons and two daughters.

Standish and Preece photo.
Mr. F. Waymouth.

Mr. Norman L. Macbeth, Secretary of the Canterbury Frozen Meat and Dairy Produce Export Company, Limited, is a native of Canterbury. He was educated at Christ's College, Christchurch, and joined the clerical staff of the company in June, 1884. Before receiving his present appointment in 1901, Mr. Macbeth was accountant for the company for several years.

The Colonical Consignment And Distributing Company, Limited. Directors:—Sir Montague Nelson, K.C.M.G. (chairman). Sir Westby Brook Percival, Messrs. T. Nelson, and W. S. Davidson. Head Office, 5 Dowgate Hill, London, E.C. Bankers, Lloyd's Bank, Ltd., and Bank of New Zealand. Colonial office, 202 Hereford Street, Christchurch. Telephone 399; P.O. Box 280. Bankers: Bank of New Zealand. Representative for New Zealand, Mr. J. B. Reid. This large and important company, which was established in 1895, possesses a capital of £300,000, in 60,000 shares of £5 each, all of which is fully paid up. The operations of the company include principally, the acceptance of consignments of frozen meat and dairy produce, which are received at the head office of the company in London and distributed by the company's representatives in various parts of the United Kingdom, so as to secure for the producers in New Zealand and the Australasian Colonies the very best returns for their produce. The Colonial Consignment Company is conducting a very large and growing trade, not only with New Zealand, but also with the Australian Colonies.

Mr. James Bennie Reid, the Representative in New Zealand of the Colonial Consignment and Distributing Company, Limited, is the second son of Mr. John Reid, of Elderslie Station, Otago. Born in Australia and educated at the Dunedin High School, Mr. J. R. Held was brought up to station life, and subsequently entered into partnership with Mr. Maclean, of Dunedin. under the style of Reid and Maclean, as auctioneers and general agents. Several years later Mr. Reid became managing director of the Mutual Agency Company of New Zealand, whose business was afterwards purchased by Messrs. Dalgety and Co., Limited. Mr. Reid then accepted the position of representative in New Zealand for the above-named company.

Green, T. H., and Co., Ham and Bacon Curers, Christchurch. This business was founded by the late Mr. Thomas Hillier Green in 1862, and has expanded with the progress of the colony until it is now the premier curing-house in New Zealand. The business was formerly carried on in the city, but in 1882 the present extensive premises were erected on the main south railway line, midway between Addington and Middleton. The works comprise a fine two-storied block of brick buildings, which, with the necessary outbuildings, cover almost an acre of ground. The factory is fitted throughout with every appliance and convenience that the extensive trade requires. Forty years have gone by since the establishment of the business, and every labour saving improvement in machinery for bacon curing purposes has been taken advantage of by the firm. An extensive refrigerating plant, erected on the most modern principles, enables Messrs Green and Co. to command a winter climate all the year round, so that curing operations can now be summer on as well by them in the height of summer as in the winter. This is a boon to the Canterbury farmers, as it enables them to dispose of their fat pigs in the summer, which for them is the best time for fattening. The refrigerating machinery is contained in a separate brick building, with the boiler house, also of brick, adjoining. In addition to providing the motive power for the refrigerator page 325 and machinery, the boiler supplies the steam required for pig killing, for rendering the lard and tallow, and heating the two drying rooms, which are provided with centrifugal fans, and the other necessary appliances for expeditiously drying the bacon in damp weather. The pigs are purchased direct from the farmers, and none but prime grain fed hogs are accepted. These are received alive at the works, where they are placed in a series of commodious covered pens and races with paved or concrete floors, which are so arranged that there is a continuous flow of pure artesian water through each pen. The slaughterhouse is a little distance from the main building, and connected with it by an overhead railway. After the pigs are killed the careases are placed in the cooling room, and there cut up into the orthodox sides, flitches, hams, etc. These are then conveyed by tramway to the curing cellars, which are perfectly insulated, and kept at a winter temperature throughout the year. After the meat is salted and passed through the drying rooms it is removed to the smoke house, a large brick building, capable of dealing with 600 sides at one time. Here the curing process is completed. The bacon is then passed to the spacious packing-room on the top floor of the main building, where it is clothed, branded, and packed for export throughout New Zealand, the South Sea Islands, and the Australian colonies, or for delivery to the local markets, where the firm's brand has become a household word, and is a synonym for excellence of quality. The lard house contains jacket-pans, digesters, coolers, and all the plant necessary for rendering hog's fat into lard, which is refined, and put up in the various packages as required by the trade. A great feature of the premises is the cleanliness prevalent in every department. The plant is capable of dealing with 200 pigs a day, and the industry is one of the utmost importance in an agricultural district such as Canterbury. Mr. T. H. Green, the founder of the firm, died in 1890, and from that date the business was conducted by his two sons, Messrs Richard and George A. Green, until the death of the latter in 1901 when Mr. Richard Green, the senior partner, took over the management. Mr. Green has had a long and practical experience, for he was brought up in the industry his father had founded, and he leaves no stone unturned to make his business second to no other of its kind in New Zealand.

Oleo And General Produce Export Company Of New Zealand, Ltd., Mr. William Allan, M.P. (chairman of directors). London Office, 89 Gresham Street. Head Office, Rotterdam. New Zealand Office, 139a Hereford Street, Christchurch. Works, Belfast and at Ashburton. General Manager for New Zealand, Mr. G. De Vries. This company was established in 1894. The works at Belfast are erected on a portion of the Canterbury Frozen Meat Company's ground and consist of a three-storey brick and wood building, the ground floor of which is laid in concrete. The Oleo Company is under contract to purchase the whole of the fat available at the Belfast works which is received in a perfectly fresh condition. From this the company manufactures oleo of a very fine quality, and exports from 1000 to 1500 tons per annum. Oleo is the principal raw ingredient used for the manufacture of oleomargarine.

Mr. G. De Vries, General Manager for New Zealand of the Oleo and General Produce Export Company of New Zealand, Ltd., is a native of Rotterdam, where he was born in 1862. He was educated in England, and brought up to mercantile life. Mr. De Vries was subsequently for five years in Persia and in Arabia, where he was engaged in commercial concerns. After returning to London he was appointed to proceed to Christchurch on behalf of his company to establish the industry in New Zealand, in which he has been very successful. Mr. De Vries was married in 1892 to a daughter of Mr. Adams, of London, and has one son.

The Christchurch Meat Company, Limited, (Gilbert Anderson, Managing Director), Christchurch. This company was formed in 1889 by a number of Christchurch business men, who had come to the conclusion that there was scope for carrying on the frozen meat trade on lines different from those which guided the operations of existing companies. It has now a capital of £200,000 in 20,000 shares of £10 each. The company's registered office is at 161 Hereford Street, Christchurch, and it has offices also in Stafford Street, Timaru, High Street, Blenheim, and at 64 West Smithfield, London; its works are at Islington, near Christchurch, Smithfield, near Timaru, and at Picton in the province of Marlborough. Two large shops are maintained by the company in Christchurch; one in Cashel Street, near its intersection by High Street, and the other, at the corner of Gloucester and Co lombo Streets. The company's operations are comprehensively described at page 79 of the general introduction to this volume.