Williams and Badcock

Apparently bussa means salting trough or bread bin and may come from Middle English - busse, Old French - buce, busse, (barrel), and Medieval Latin (bussa). Info from Language in the British Isles By Peter Trudgill

Thats just what it was a salting trough or rather a big stone jar with a layer of salt layer of fish and a large cod would last for a fair
amount of time....those were the days !!

My aunt (bless her) would often be bastin un on the obba .

I know what you mean, same applies to food we ate who today would give up this fast food junk for some tripe and onions or liver,
sweetbreads or stuffed heart kids today dont know what the good stuff is and that of course depends on whether you can get it !!

I worked at Williams and Badcocks for twelve months around 1952 as delivery boy. Four evenings after school usually up to seven pm and Saturday mornings eight thirty to midday, at which time I received wages of a ten-shilling note and a bar of chocolate. Back then that was very good and there were plenty who were willing to take my place. It was situated on the Terrace just about where the slip runs down past Humphry Davy, (couldn’t say what’s there now) the delivery van parked outside facing down the slope. A middle-aged couple, the boss and his wife, ran the shop (forgotten whether they were W’s or B’s) they employed three in the shop (as the picture shows) and a driver. As in the picture everyone wore white aprons. The shop was narrow and not to long and packed with everything in the grocery line with assorted wines, hams, cheeses, biscuits even salt fish, (kept outside over the front step where I had to wait when not usefully employed). With all the provisions and five staff and customers it tended to get a little crowded and hectic. Still when the time came all the cardboard boxes of orders would be ready in the back (think there was a cellar) they were then carried out through the shop, by me, and Mr.Hall, the driver, directed where he wanted everything placed to coincide with the round. Outside of the town deliveries we didn’t go too far, bounded by Paul, Trereife, Madron and Gulval.
Toerag is good. Soaked in water overnight – excellent start to the day and after all only the finest fayre was on sale at WandB’s.

I have just caught up with Welb1931’s good old memories of the bussa – like a giant flowerpot. The one I was familiar with was used for salt pilchards. Does anyone remember if the bussa was used to marinate fish as well? I do remember that when quantities of fish were marinated it was hard to find any bay trees in the district with any leaves still not taken.

Nr 2 Market Jew Street, now occupied by Dixons (including Nr 1).

@trevelyan - thank you for the evocative memories.
My aunt had a bussa, which she kept on the top of the Cornish Range, made soups and stews in it.

I, ve just looked at the picture again and noticed the awning. Does the new shop have one? At one time every shop on the Terrace had their own – on a sunny day they stretched just about end to end. Great temptation to jump up and swing on them.

I believe there are a few on The Terrace with awnings. I worked on a project to provide a covered way all the way down The Terrace, to offer cover in sun and rain; a separate structure, in the Regency style, but only one or two shops were prepared to contribute to the cost - I think it was a scheme by the Chamber of Commerce. Perhaps someone can remember anything?