Long before the Revolution, and long after that period, Irish pork and
butter were imported to this country in great quantities. A Boston paper
publishes the following letter, which was dated October 29, 1763, and
sent from a leading firm in Boston to parties in Ireland: “This is to
Desire you will as soon as possible & without Fail Ship us from Cork 250
Barrels Best Irish Pork & 100 Firkins of good Irish Butter, the weight
of each Barrell of Pork to be mark’d on the head, to be well Pack’d.
This Article will be very Scarce & Dear here, that we must Depend upon
your shipping it with the 100 Firkins of Butter [all] to be here in
March if possible & if no oppor’y to this place Ship it to Halifax to
the care of Benj. Gerrish Esqr. and as soon as the next May Butter is
fit to ship we Desire you will then ship us 100 Firkins more of the best
Rose May Butter. We rely on your care to have these articles of the best
kind & purchased at the best Rates, which charge to our accott. We beg
your attention to this that we may not by any means be disappointed, as
we shall be in great want of it. We are with Respect, Gent., Your most
hum. Servts, Messrs. Jona. Barnard & Co.”—(From _The Recorder_ [A. I. H.
S.], Boston, Mass., March, 1902.)