Hi, I just came across an old Meat Slicer and I am trying to find out some information on it. I can't seem to dig up anything online. The crank handle was welded, so it isn't perfect. Trying to find the value of it. Pat date, June 23 - 1903 Josiah Anstice & Co Sterling Slicer No. 70 A Made in Rochester N.Y.
Welcome to the forums, Scott! What I know about industrial slicers is about the same as I know about jet engines, nothing. I did do a cursory search and like you didn't find your model. I did find 1910 and 1915 models that you no doubt have seen already, but in case not: 1910: http://www.usedvictoria.com/classif...ice--Co-Inc-Sterling-FoodMeat-Slicer_22849465 1915: http://www.ebay.com/itm/Antique-191...252664?hash=item41bc5049f8:g:HSYAAMXQUmFSkQfD http://www.ebay.com/itm/ANTIQUE-VINTAGE-1915-ANSTICE-STERLING-SLICER-FOOD-MEAT-/200469641257?_trksid=p2047675.l2557&nma=true&si=H5kGESbWGRLF%2B4qXRLfkRmwjEKI%3D&orig_cvip=true&rt=nc http://www.ebay.com/itm/192047574574 --- Susan
If only it could talk, I wonder how many fingers it has claimed. Cranking and slicing at the same time!
Having seen similar in use in grocer's shops n my youth, when there still were grocer's shops, I seem to recall the meat was held and fed into the machine automatically, to avoid just such accidents. The operator would turn the handle and use the other hand to catch the slices on a piece of grease-proof paper on the other side of the machine as they came out, then the paper with the meat would be placed on the scale by the machine to get a price. The scale was usually fitted with a large V shaped top with rows of figures with the per pound price on the left so the operator could read off the price from the appropriate row of figures and the scale indicator. Does anyone else find that they often have to explain bygone everyday stuff and practices to people who really have no idea of how things used to be done? Sometimes I feel I have fallen into a very slow time machine and fetched up 60 years in the future.
I have one very similar and still use it (mostly for paper thin slices of beef for the perfect sandwich). Is this why they call me an Old Crank????? Yeppers to THAT!!!!!!
Well as far as age goes I am up there high on the ladder. Not coming from an urban setting I knew a lot about farm equipment and little about food processing. From what I do recall the local butcher shop was using electric slicers by the 40s.
My dad had an old story about slicing he liked to tell The store where they shopped the most offered free slicing of meat that you had bought there He bought a ham and brought it to the meat counter for free slicing. The guy took it in back to slice. My dad peaked back there to watch. Every other slice that came off the machine went into the guys mouth. He had the original label with weight. Put it on the scale and it was now half its original weight. He went to complain to a manager about the 400 pound thief. The manager said there is always some weight loss in slicing and would do no more for him.
Not really the same, but your tale recalled a memory of the butcher we used on Long Island............you didn't DARE buy pre-ground meat from the case as you couldn't be sure WHAT he ground up "behind closed doors". So Cook would order 2 pounds of beef, he would ask if she wanted GROUND beef, she would say NO. AFTER it was cut and weighed she would ask for it to be ground. The butcher used to curse her roundly in German and she would give it right back to him...................and it happened EVERY time she bought ground meat...........THAT is why I went with her every time I could ............ to hear/learn words that I wasn't supposed to!
I guess I found a gem. Can't find anything on it. Now I am even more disappointed that the handle was re-welded and it was re-painted.
