Part 4

In this one item of labor saving the Peerless Slicer will quickly pay for itself.

No work at all. A boy can run it with almost no exertion--and five men at the block can’t keep up with him. The thickness of the slice is adjusted with absolute accuracy and can be changed from one thickness to another in an instant.

No expert meat cutter can compete with this machine; it will pay for itself in four month’s time.

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

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Bologna Sausage

Take 60 lbs. of beef trimmings, also hearts can be used, 25 lbs. of pork trimmings and 15 lbs. of fat pork. Beef and pork trimmings should be cured at least 48 hours, with 1 lb. of “P” Victor Savaline (p. 36) or Shorthorn Preserver (p. 8) to every 100 lbs. of meat. This will insure a nice red color. Add 1 lb. of “B” Best Spice (p. 16), and to make sausage more juicy, add Special Victor Flour (p. 24) as desired. Chop all meats very fine and mix well, adding sufficient water; fill this mixture into beef rounds for round bologna; into beef middles for straight bologna, and into beef bungs for big bologna. Let sausage hang for one-half hour to dry before you put same into smoke-house to be smoked for one hour in a hot fire.

If you desire to make garlic sausage, use exactly the same meats as for bologna, add 2 ounces of Concentrated Garlic (p. 84) or Sayer’s Extract of Garlic to suit the taste, fill into beef rounds, and tie off into 2¹⁄₂-inch lengths. Smoke and cook the same as round bologna, which takes 30 minutes in water 160 degrees Fahrenheit to boil. Straight bologna takes 50 to 60 minutes, and big bologna 1¹⁄₄ to 1¹⁄₂ hours (just according to thickness of sausage) to boil in water 155 to 160 degrees Fahrenheit.

(Continued on Page 98)

Fleischwurst (Bologna Sausage)

Nehme 60 Pf. Rindfleisch, auch Rindsherzen können gebraucht werden, 25 Pf. Schweinefleisch und 15 Pf. Speck oder fettes Backenfleisch. Rindfleisch und Schweinefleisch muss zum allerwenigsten 48 Stunden, mit einem Pfund “P” Victor Savaline (S. 36) oder Shorthorn Preserver (S. 8) zu je 100 Pf. Fleisch, gesalzen werden. Dieses versichert ein schönes, rotes Aussehen der Wurst. Dann gebrauche ein Pfund “B” Best Spice (S. 16) und “Special Victor Flour” (S. 24) je nach wunsch. Alles Fleisch muss sehr fein gehackt und ebenfalls sehr gut verarbeitet werden. Stopfe dieses Fleisch in Kranzdärme (Beef Rounds) für “Round Bologna,” in Schlossdärme (Beef Middles) für “Straight Bologna” und in Rinderbutten (Beef Bungs) für “Big Bologna.” Lasse die Wurst erst gut abtrocknen, ehe man dieselbe in einem heissen Feuer für ungefähr eine Stunde räuchert.

Sollte Nachfrage für _Knoblauchwurst oder Garlic Sausage_ vorhanden sein, so gebrauche dasselbe Fleisch und Gewürz als für “Bologna” und gebrauche noch zwei “Ounces” “Concentrated Garlic” (S. 84) zu je 100 Pf. Fleisch. Verarbeite dieses sehr gut und stopfe das Fleisch in Kranzdärme, binde dieselben in der Länge von 2¹⁄₂ Zoll ab, räuchere und koche dieselben auf dieselbe Weise als die “Round Bologna.” Dieselbe nimmt 30 Minuten, in Wasser von 160 Grad Fahrenheit, “Straight Bologna” nimmt 50 bis 60 Minuten und “Big Bologna” von 1¹⁄₄ bis 1¹⁄₂ Stunde zum Kochen.

(Fortsetzung auf S. 99)

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Heller’s Golden Rod Liver Sausage Color

We have had a large call for a special preparation used for imparting a golden rod color to Liver Sausage, as we all know that a Liver Sausage, properly colored, will sell faster, and is more attractive to the eye. There are a great many Liver Sausage colors on the market, but we recommend HELLER’S, as it is strictly pure, unadulterated, and, being a liquid, is very easy to handle, besides it is so much cheaper than any other color of this kind that is on the market.

Prices Heller’s Golden Rod Liver Sausage Color

Gallon Bottles, each $1.50 5 Gallon Keg, per gallon 1.25 10 Gallon Keg, per gallon 1.10 25 Gallon, ¹⁄₂ Barrels 1.00

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

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“Majestic” Fish, Oyster and Poultry Box

White Tile with Oak Trim--Glass Lids--Marble Top

A Beautiful Fixture

Wood Trim can be had in any finish desired

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

* * * * *

Leona Sausage

Take 65 lbs. of beef, well trimmed, 25 lbs. pork trimmings and 10 lbs. of bacon. Cut bacon into small cubes; chop beef and pork very fine and leave same for one day in cooler. Then add 1 lb. of “F” Best Spice (p. 16), 1 lb. of Victor “P” Savaline (p. 36) or Shorthorn Preserver (p. 8), a few small raw mashed onions, salt according to taste, Special Victor Flour (p. 24) as desired, add water and mix this very good, then fill into beef middles and smoke and boil the same as straight bologna.

To make a fine big bologna or Cleveland sausage, use the same kind of meat and spices as used for Leona, also use for 100 lbs. of meat, 15 lbs. of pickled, boiled pig tongues, and cut them into 1-inch cubes. Also use 10 lbs. of raw dry salted back fat, cut that into small ¹⁄₄-inch cubes and mix both good and evenly with the meat. Stuff this into beef bungs, and smoke and cook the same way as big bologna.

(Continued on Page 102)

Leonawurst (Leona Sausage)

Nehme 65 Pf. Rindfleisch, dasselbe muss gut von allem Talg und Flexen ausgeschnitten sein, 25 Pf. Schweinefleisch und 10 Pf. “Bacon.” Das Rind- und Schweinefleisch muss sehr fein gehackt werden und soll einen Tag im Kühlraume stehen, damit dasselbe gut fest wird. Während des Hackens des Fleisches, gebrauche “A” Savaline (S. 112) oder Berkshire Preserver (S. 4), auf der Basis von 1 Pf. zu 100 Pf. Fleisch, damit dasselbe ein schönes, rotes Aussehen bekommt. Der “Bacon” oder geräucherte Speck, muss in kleine Würfel geschnitten werden. Dann gebrauche ein Pfund “F” Best Spice (S. 16), ein par kleine rohe Zwiebeln, fein gerieben, genug Salz, je nach Geschmack, “Special Victor Flour” (S. 24) je nach wunsch, Wasser und verarbeite oder vermenge dieses sehr gut. Nachdem, stopfe das Fleisch in “Beef Middles,” räuchere und koche die Wurst denselben Weg als die lange Fleischwurst.

(Fortsetzung auf S. 103)

* * * * *

Victor Bevel-Geared Attachment

For Hand-Power Enterprise Choppers

No. 32

Runs Easy, Smooth and Fast--A Labor Saver

EASY--Makes work play. A great labor saver.

HANDY--Can be fastened on back counter, the chopper lengthways of counter, with flywheel over the edge. No other cutter can be placed so conveniently.

Is just the thing for markets and small sausage makers, hotels and restaurants, making Hamburg steak, corned beef hash, etc.

NOTE.--On Nos. 122 and 132, the chopper is detachable by means of thumbscrew.

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

Victor Bevel-Geared Attachment

For Hand-Power Enterprise Choppers

No. 132

Can be had complete with Chopper, or the Attachment separately, ready to attach to Chopper

Net Prices

No. 22 Attachment only $ 7.50 No. 22 Chopper, with Attachment 11.00 No. 32 Attachment only 9.50 No. 32 Chopper, with Attachment 14.00 No. 122 Attachment only 7.50 No. 122 Chopper, with Attachment 11.00 No. 132 Attachment only 9.50 No. 132 Chopper, with Attachment 14.00

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

* * * * *

Bockwurst

Take 30 lbs. of beef, 35 lbs. of veal and 35 lbs. of pork, chop very fine, add 1 lb. of “F” Best Spice (p. 16), 1 lb. of Victor “A” Savaline (p. 112) or Berkshire Preserver (p. 4), Victor Flour (p. 24) as desired, 2 lbs. of raw onions, 3 ounces chives, cut into very small pieces, salt according to taste, and about 20 to 25 lbs. of water. Mix this very good and rub meat until it is white, as bockwurst should look as white as possible; stuff into wide sheep casings and link in lengths about 5 inches.

(Continued on Page 106)

Um eine feine _Schinkenwurst auch Cleveland Sausage_ genannt, zu machen, nehme dasselbe Fleisch als für Leona, auch dasselbe Gewürz, dann gebrauche noch zu 100 Pfund Fleisch, 15 Pf. gesalzene, gekochte Schweinszungen, schneide dieselben in kleine ein-zöllige Würfel. Dann gebrauche 10 Pf. rohen gesalzenen Rückenspeck, schneide denselben in einviertel zöllige Würfel und vermenge dieses gut und gleichmässig mit dem Fleisch. Stopfe dasselbe in Beef Bungs und räuchere und koche auf dieselbe Weise als “Big Bologna.”

Bockwurst

Gebrauche 30 Pf. Rindfleisch, 35 Pf. Kalbsfleisch und 35 Pf. Schweinefleisch, hacke oder mahle dieses sehr fein. Dann nehme ein Pfund “F” Best Spice (S. 16), 2 Pf. rohe Zwiebeln, 3 “Ounces” Petersilie, sehr fein geschnitten, “Special Victor Flour” (S. 24) nach wunsch, Salz je nach dem Geschmack, und Wasser, je nachdem das Wasser annimmt. Vermenge und reibe das Fleisch sehr gut, damit dasselbe schön weiss wird, da die Bockwurst ganz weiss aussehen muss. Stopfe dieselbe in weite Schafdärme und drehe die Wurst in der Länge von fünf Zoll ab.

(Fortsetzung auf S. 107)

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The Victor Automatic Smokehouse

Patent No. 777467, December 13th, 1904

Our Latest and Best Invention

The Victor Automatic Smokehouse

Patent No. 777467, December 13th, 1904

Fills a long felt want

No smoke can escape into the room when the door is open.

Saves smoky rooms.

Saves sore eyes.

Saves complaints of tenants.

Takes no more room than an ordinary smokehouse.

Sausage and Meats can be left in after smoking without getting more smoke.

Smoke can be absolutely cut off from the upper compartment when desired.

Price List

====+========+========+========+=========+=========== No. | Height | Front | Side | Solid | Sectional ----+--------+--------+--------+---------+----------- 100 | 7 feet | 3 feet | 2 feet | $40 00 | $50 00 120 | 8 “ | 3 “ | 2 “ | 50 00 | 62 50 130 | 8 “ | 3 “ | 3 “ | 57 50 | 72 50 140 | 8 “ | 4 “ | 3 “ | 70 00 | 85 00 ----+--------+--------+--------+---------+-----------

Write for discount

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

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Cervelat or Summer Sausage

Take 40 lbs. of well trimmed beef, 40 lbs. of pork and 20 lbs. of back fat. First chop your beef fine, then add your pork and fat and chop all fine. Add ³⁄₄ of lb. of “C” Best Spice (p. 16), 1 lb. of “A” Savaline (p. 112) or Berkshire Preserver (p. 4), salt according to taste, and spread meat on benches for 1 or 2 days. All meat used for this sausage should be cured for a few days before chopping. Fill into hog bungs or beef middles tightly, care being taken to exclude all air, hang up in open air and dry well before smoking. Cool smoke is required for this sausage.

(Continued on Page 110)

Cervelat (Summer Sausage)

Nehme 40 Pf. gut ausgeschnittenes Rindfleisch, 40 Pf. mageres Schweinefleisch und 20 Pf. gesalzenen Rückenspeck. Das Rindfleisch muss erst sehr fein gehackt werden. Nachdem tue das Schweinefleisch und den Rückenspeck dazu und hacke alles zusammen sehr fein. Gebrauche dreiviertel Pfund “C” Best Spice (S. 16), ein Pfund “A” Savaline (S. 112) oder Berkshire Preserver (S. 4) und genug Salz, je nach dem Geschmack. Das Fleisch soll, ehe dasselbe gestopft wird, auf Bretter ausgebreitet werden und ein bis zwei Tage im Kühlraum liegen, damit dasselbe gut fest wird. Gebrauche “Hog Bungs” oder “Beef Middles” für diese Wurst und stopfe die Därme sehr fest. Man muss ebenfalls sehr vorsichtig sein, damit keine Luft dazwischen bleibt. Die Wurst muss erst in einem Trockenraum gut trocknen, ehe man dieselbe mit Hartholzspähnen leicht räuchert. Der Rauchfang darf nicht heiss werden beim Räuchern.

(Fortsetzung auf S. 111)

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The Germania Fat Cutter

Cut showing machine ready to run

Cut showing machine open, and cutting mechanism

(_See opposite page for description_)

Germania Fat Cutter

[~Germania Speckschneide-Maschine~]

Simple and Convenient to Operate Strong and Durable Construction Great Capacity and Little Power The Very Finest Workmanship Cuts Very Uniform Cubes

Size of Machine

Weight lbs. 625 Length in. 50 Width in. 36 Height in. 43 Pulleys diameter, in. 14¹⁄₄ Pulleys face, in. 2³⁄₄ Speed revolutions per minute 100

Furnished with Two Knife Plates

Sizes

⁵⁄₈ inch squares ⁵⁄₁₆ inch squares

Special Knife Plates can be made to order for other sizes if wanted.

Works Equally Well on Raw or Cooked Fat Does Clean, Quick Work The Only Perfect Machine Made for this Work

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

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Salami Sausage

Take 60 lbs. of beef, 20 lbs. of pork and 20 lbs. of back fat. Chop beef and pork coarse, cut back fat into ¹⁄₄-inch cubes and add to meat, when near fine enough, add 1 lb. of “C” Spice (p. 16), 1 lb. of “A” Savaline (p. 112) or Berkshire Preserver (p. 4), salt according to taste and 2 ounces of Concentrated Garlic (p. 84) or Sayer’s Extract of Garlic to suit the taste. Fill into beef middles or sheep bungs and string them tight with twine, then hang up to dry. Some prefer Salami smoked, you also can keep same without being smoked.

Landjaeger

Take exactly the same amount of beef, pork, back fat, chop the same way as for Salami, use the same spice and garlic and fill meat very loose into beef rounds or wide hog casings, link and cut same into pairs of two about 10 inches long. After being smoked, put sausage into a corned beef press and press them flat, or under a board with weights.

(Continued on Page 114)

Salamiwurst

Gebrauche 60 Pf. Rindfleisch, 20 Pf. Schweinefleisch und 20 Pf. gesalzenen Rückenspeck. Hacke das Rind- und Schweinefleisch ziemlich grob, schneide den Rückenspeck in kleine einviertel zöllige Würfel und tue denselben mit dem übrigen Fleisch nachdem dasselbe beinahe fein genug gehackt ist. Dann gebrauche ein Pfund “C” Spice (S. 16) und ein Pfund “A” Savaline (S. 112), oder Berkshire Preserver (S. 4), genug Salz je nach Geschmack und zwei “Ounces” “Concentrated Garlic” (S. 84), oder Sayer’s Extract of Garlic. Nehme Schlossdärme (Beef Middles) oder Schafbutten (Sheep Bungs), stopfe dieselben gut fest, umbinde dieselben dann mit Schnur (Twine) und hänge dann die Wurst in den Trockenraum. Salami wird trocken verkauft, kann aber auch geräuchert werden.

Landjäger

Gebrauche dasselbe Quantum Rindfleisch, Schweinefleisch und Rückenspeck, hacke dasselbe denselben Weg als für Salami und gebrauche dasselbe Gewürz und Knoblauch. Stopfe das sehr lose in Kranzdärme (Beef Rounds) oder weite Schweinsdärme (Wide Hog Casings) und drehe dieselben Paarweise in der Länge von zehn Zoll ab. Nachdem die Wurst getrocknet und geräuchert ist, presse dieselben in einer “Corned Beef Press” ganz breit.

(Fortsetzung auf S. 115)

* * * * *

Victor Pure Food Savaline

Brand “A”

VICTOR PURE FOOD SAVALINE BRAND “A”

For Fresh Sausage, Meats, etc.

Especially adapted for use on Fresh Pork and Liver Sausage, Sausage Meat, Hamburger Steak, Fresh Meats, Poultry, Game and Fish

Guaranteed under the Food and Drugs Act of June 30th, 1906 Serial No. 10222

Put up in 1 Lb. Packages

Price:

15 and 25 lbs. per lb. 27c 50 lbs. per lb. 26c 100 lbs. per lb. 25c Bbls., in Bulk. per lb. 22c

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

* * * * *

Polish Sausage

Take 45 lbs. of beef, 40 lbs. of pork and 15 lbs. of pork back fat. Chop beef and pork quite coarse, cut back fat, which should be dry salted, into ¹⁄₂-inch cubes and add same to beef and pork, when it is nearly fine enough chopped. Add 1 lb. of Polish Sausage Seasoning “(Do Zaprawiania Kiełbasy Polsky)” (p. 28), 1 lb. of “A” Savaline (p. 112) or Berkshire Preserver (p. 4), 2 ounces of Concentrated Garlic or Sayer’s Extract of Garlic to suit the taste and salt according to taste. Also add Special Victor Flour (p. 24) as desired. Stuff sausage into beef rounds or hog casings and smoke them thoroughly with hardwood. Polish sausage should first be boiled, when same is to be eaten.

(Continued on Page 118)

Polnische Wurst (Polish Sausage)

Nehme 45 Pf. Rindfleisch, 40 Pf. Schweinefleisch und 15 Pf. Rückenspeck. Ersteres Fleisch soll sehr grob gehackt werden. Der Rückenspeck, welcher gesalzen sein soll, muss in kleine einhalb-zöllige Würfel geschnitten und erst mit dem Fleisch zusammen getan werden, wenn dasselbe beinahe fein genug gehackt ist. Dann gebrauche ein Pfund “Polish Sausage Seasoning” (Do Zaprawiania Kiełbasy Polsky) (S. 28), ein Pfund “A” Savaline (S. 112) oder Berkshire Preserver (S. 4), zwei “Ounces” Concentrated Garlic oder Sayer’s Extract of Garlic und genug Salz, je nach dem Geschmack, ebenfalls “Special Victor Flour” (S. 24) je nach wunsch. Stopfe dieses in “Beef Rounds” oder “Hog Casings” und räuchere die Wurst gut durch mit einem starken Hartholzfeuer. Polnische Wurst wird erst gekocht wenn dieselbe gegessen werden soll.

(Fortsetzung auf S. 119)

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Hermoseal

The Only Satisfactory Sausage Dip

Flexible and Hermetic--Prevents shrinkage and improves appearance. Guaranteed under U. S. Pure Food Laws.

Try It

Saves many times its cost

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

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Scaldine

Should be Used by Every Slaughterer of Hogs

SCALDINE is a new invention recently discovered which is used in conjunction with water for scalding hogs, removing the hair, improving the quality thereof and cleansing the bodies of hogs. It is the greatest scientific discovery of the age, inasmuch as it is an antidote for hard water or for any other defect which water may possess which is used in scalding hogs. One of the most essential things in handling hogs is to remove all dirt, impurities and hair from the water, as it not alone cleanses them, aids in selling them, improves the appearance, but destroys any germs which may be lurking in the skin. It is a thorough germicide, and will be found of great value to every scalder of hogs.

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

* * * * *

Holstein Sausage

This sausage is made the same way as Polish, with the only difference that the meat is chopped finer and the sausage is made without the garlic flavor. Also instead of smoking with a hot fire, smoke same slowly and cool with hickory or oak sawdust. Holstein can be eaten raw or boiled.

Minced Ham

Take 80 lbs. of lean pork, 20 lbs. of beef, chop beef very fine, then add the pork and chop both together, but not too fine. Add 16 ounces of “P” Best Spice (p. 16), 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8) and 3 lbs. of salt. This meat should stand in ice house for at least 2 or 3 days before being stuffed. Then stuff same into beef bladders or beef bung guts, smoke very slow and boil from 3 to 3¹⁄₂ hours in water 175 degrees Fahrenheit.

(Continued on Page 122)

Holsteinische Wurst (Holstein Sausage)

Diese Wurst wird auf dieselbe Weise als “Polish” gemacht, mit dem Unterschied, dass das Fleisch feiner gehackt wird und auch ohne Knoblauch zubereitet wird. Auch darf die Wurst nicht zu heiss geräuchert werden und soll dieselbe mit Hartholzspähnen langsam und ganz kühl geräuchert werden. Dieselbe kann roh und gekocht gegessen werden.

Minced Ham

Nehme 80 Pf. mageres Schweinefleisch und 20 Pf. Rindfleisch. Das letztere muss sehr fein gehackt werden, ehe dasselbe mit dem Schweinefleisch zusammen getan wird, welches nicht zu fein gehackt werden darf. Dann gebrauche ein Pfund “P” Best Spice (S. 16), ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8) und drei Pfund Salz. Lasse dieses Fleisch dann von zwei bis drei Tagen im Kühlraum stehen und nachdem, stopfe dasselbe in Rindsblasen (Beef Bladders) oder Rinderbutten (Beef Bung Guts), räuchere sehr langsam und koche von 3 bis 3¹⁄₂ Stunden in Wasser von 175 Grad Fahrenheit.

(Fortsetzung auf S. 123)

* * * * *

The Sayer Ice and Refrigerating Machine

1. It does away with the slop and inconvenience of ice forever.

2. It saves the biggest part of the ice bill--the running expense is very light.

3. It produces more cold (as cold as you want it) and under perfect control.

4. It enables you to take advantage of the market, and stock up when you have a chance to buy cheap, knowing you are safe with your cold-storage, where you would not chance it with ice.

5. The dry intense cold saves trimming enough to pretty near pay the running expense.

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

The Sayer Refrigerating Plant

Compact and Efficient

_Our twenty years’ reputation_ for high grade work and square dealing stands back of every machine we send out. The refrigerating machine has come to stay. It is taking the place of ice with the most progressive up-to-date butchers. It is _better than ice_ and _cheaper than ice_, so you can’t very well afford to be without one. The main thing is to get a _good one_, absolutely simple to operate, absolutely reliable and efficient in work and absolutely durable, properly constructed and built to last a lifetime. That’s the kind we make, and the only kind to get. A good ice machine is a good permanent investment.

WOLF, SAYER & HELLER INCORPORATED NEW YORK CHICAGO MONTREAL HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON

* * * * *

New England Ham

Take 100 lbs. of lean pork and cut into small pieces about 1 inch thick, mix this well with 3 lbs. of fine salt, 3 ounces of saltpetre, 1 lb. of granulated sugar and 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8). Then pack meat into a barrel or tub, press down solid and leave same stand in ice house from 5 to 7 days. Stuff meat into beef bungs and smoke slowly until sausage gets a nice light color. Boil from 2 to 3 hours in water from 170 to 180 degrees Fahrenheit and then press them flat until sausage is cold.

Chopping and Mixing

In chopping meat for any kind of fresh or smoked sausage, it is of great value to add your water little by little, say a quart at a time; after the meat has absorbed this, add another quart, and so forth until meat gets good and gummy. Also add your necessary flour the same way as the water. Of course, every sausage maker must use his own judgment as to how much water the meat will take. If you should add too much water at one time, your meat will get “mushy” and you will not be able to get it solid or doughy.

(Continued on Page 126)

Neu-England Schinken (New England Ham)