Part 5

Nehme 100 Pf. mageres Schweinefleisch und schneide dasselbe in kleine, ein Zoll dicke Würfel. Dann nehme drei Pfund feines Salz, drei “Ounces Saltpetre,” ein Pfund granulierten Zucker und ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8). Verarbeite dieses gleichmässig zwischen dem Fleisch, dann packe dasselbe in ein Fass oder Zuber, presse dasselbe fest und lasse dann im Kühlraum von 5 bis 7 Tagen stehen. Dann stopfe das Fleisch in “Beef Bungs,” räuchere die Wurst langsam bis dieselbe schön und hell angeräuchert ist. Dann koche dieselbe von 2 bis 3 Stunden in Wasser von 170 bis 180 Grad Fahrenheit. Nachdem presse die Wurst bis dieselbe kalt ist.

Das Hacken und Vermengen

(_Chopping and Mixing_) des Fleisches ist von sehr grossem Wert, dasselbe auf die richtige Art und Weise zu tun. Das Wasser was gebraucht wird, muss während dem Hacken des Fleisches in kleinen Quantitäten von Zeit zu Zeit beigetan werden. Ebenso muss das Mehl denselben Weg verarbeitet werden. Dieses ermöglicht, mehr Wasser und Mehl gebrauchen zu können, als wenn dasselbe in grösseren Quantitäten beigetan wird. Natürlich muss der Wurstmacher genau wissen wie viel Wasser das Fleisch annimmt. Sollte zu viel auf einmal gebraucht werden, so verliert das Fleisch die Bindekraft und wird niemals fest und gut.

(Fortsetzung auf S. 127)

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Sayer Ice Machine

The Sayer has more wearing surface on the movable parts than any other, and will therefore last ten times longer. The wearing parts are so made that they follow each other up, and no amount of wear ever affects the working of our machine.

No valves to break and fall into the cylinders and cut the cylinder walls or spring the shafts. No connection rods to jar loose and smash the machine.

If you want the best, write us for particulars.

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

* * * * *

Fred H. Fritz Dealer in Home-Made Sausage Joliet, Illinois

WOLF, SAYER & HELLER,

Chicago, Ill.

_Gentlemen_:

Replying to your letter of September 21st, in which you ask me how my power bills for running the ice machine compare with my ice bills for the corresponding months last year, I will say that they are much lower, and at the same time I get much better refrigeration.

The different months are as follows:

May, last year, for ice $ 78.50 May, this year, for electric power 31.47 June, last year, for ice 73.08 June, this year, for electric power 46.71 July, last year, for ice 107.91 July, this year, for electric power 45.00 August, last year, for ice 106.59 August, this year, for electric power 43.98

I enclose receipted bills for last year’s ice, and for this year’s electric power, so you can see for yourselves.

As you will notice, I paid $3.00 per ton for ice last year, and you will also notice the big difference between July of last year for ice, and July of this year for electric power, and this year we had a much hotter July than last year.

I am doing the same work with the electric power attached to the ice machine as I did last year with ice, only I am doing it much better. It is not only costing me much less than ice, but I am getting fully 10 degrees lower temperature in my coolers.

I certainly would not be without my Sayer Ice Machine at any price. I consider that you people have fitted me out in fine shape. I have seen other makes of ice machines, and am convinced that yours is the best. I have no trouble whatever in running the machine. It is very simple, and I have no stoppages or repairs whatever.

Yours truly,

FRED H. FRITZ.

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

* * * * *

_The mixing_ is also very important and necessary. It distributes the spices evenly and binds the meat, also enables you to add water properly and thereby produce a more palatable article. Of course, it is a hard job to mix by hand, if you have no mixing machine, but it pays you well for your labor.

_The seasoning_ of sausage is another important factor of sausage making. I can tell you what--and how much to use, but it is absolutely necessary for you also to have a good “taste.” At times you may have a little more or less meat, so therefore you must be able to add a little more spice if needed. A sausage is not always good because it looks good, but if it has a fine, appetizing taste, the appearance will be overlooked; of course, it should have both.

Das _Vermengen_ (_Mixing_) des Fleisches ist ebenso notwendig, als vorteilhaft. Das Gewürz und Mehl werden dadurch gut verteilt, auch ermöglicht dieses mehr Wasser gebrauchen zu können. Es ist zwar harte Arbeit, wenn man gezwungen ist mit den Händen zu vermengen, im Fall keine “Mixing Machine” da ist, aber es bezahlt sich sehr gut.

Das _Würzen_ der Wurst, ist die Hauptsache beim Wurstmachen. Um einen ausgezeichneten Geschmack hervorzubringen, muss der Wurstmacher auch einen guten Geschmack haben. Ich kann noch so genau vorschreiben was und wieviel von jedem Gewürz gebraucht werden soll. Ein Mann muss das Fleisch schmecken da man mitunter ein bischen mehr oder weniger Fleisch hat und auch dasselbe mitunter mehr oder weniger gesalzen ist. Der Geschmack ist deshalb sehr leicht verdorben und die Wurst mag noch so schön aussehen, wenn der feine Geschmack fehlt, hilft das Aussehen nichts mehr. Gute Wurst muss beides haben, einen feinen Geschmack und ein gutes Aussehen.

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Our Great Specialty

Prime Sausage Casings

One Quality--The Best

Hog Casings

Our own cleaning. We make a specialty of selected narrow pig casings, carefully selected to suit the most fastidious trade. Packed in tierces, 600 lbs.; barrels, 400 lbs.; kegs, 150, 100 and 50 lbs. Guaranteed wide, medium or narrow, as ordered.

Hog Bungs Hog Middles Hog Stomachs

Sheep Casings

From our own factories in New Zealand, England, Russia and all parts of the world. No selection can be more thorough.

Extra Wide--_Carefully Selected_ Medium Wide Medium Medium Narrow Narrow

Packed in Tierces, Barrels and Kegs.

Beef Casings

Our own cleaning. Quality A1. Careful selection.

Beef Rounds Beef Middles Beef Bungs Beef Bladders--_Wesands_

In Tierces, Barrels or Kegs.

We are the leading Cleaners, Importers and Exporters of Sausage Casings in the World

Write for Prices

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

* * * * *

Index of Supplies and Machinery

_Page_ Air Stuffers 68-69-72-73 Automatic Smoke House 104-105 Berkshire Preserver 4-5 BEST Seasoning 16-17 Bevel Gear Chopper 100-101 Blocks 41 Braunschweiger Seasoning 21 Casings 128 Concentrated Garlic 81 Coolers 48-49-52-53 Corned Beef Tray 60 Counters 44-45 Electric Grinders 64-65 English Breakfast Seasoning 20 Extract of Garlic 80 Fat Cutter 108-109 Fish Box 97 Flour 24-25 Garlic 80-81 Germania Fat Cutter 108-109 Golden Rod Color 96 Hamburger Seasoning 33 Ham Press 40 Hermoseal 116 Ice Machines 120-121-124-125 Manhattan Stuffers 76-77 Peerless Slicers 84-85-88-89-92-93 Polish Seasoning 28-29 Refrigerating Machines 120-121-124-125 Refrigerator Cases 56-57 Sausage Casings 128 Savaline “A”, 36-37 Savaline “P”, 112-113 Scaldine 117 Seasoning 16-33 Shorthorn Preserver 8-9 Slicers 84-85-88-89-92-93 Smoke House 104-105 Special Victor 24-25 Stuffers 68-69-72-73-76-77 Victor “A” Savaline 112-113 Victor Bevel Gear Chopper 100-101 Victor Brine 12-13 Victor Flour 24-25 Victor “P” Savaline 36-37

(See Page 1 for Index of Recipes.)

_F.F_ _Faithorn Fecit_ _Chicago_

Transcriber’s Notes

The original book consists of a series of one page of English text, one page of German text, and two pages of advertisements. This order has been retained for this e-text, but text paragraphs have been re-combined when split over multiple pages. Therefore some pages of recipes are left blank except for a pointer to the next page of recipes. In this text, advertisement pages are separated from the recipe pages by a line of asterisks.

The English, Polish and German text as used in the source document have not been corrected, except as listed below. Differences between the English and German texts have not been rectified.

p.41: In the source document, the heading was not translated (Mess Pork or Barreled Pork, Description and How to Cure).

p. 90: Salvaline: as printed in the source document.

The page numbers in the Index of Supplies and Machinery have not been corrected, except as mentioned below.

Changes made:

Some missing punctuation has been corrected silently.

The spelling and punctuation in the publishers’ places of business in the page footer of the advertisement pages have been standardised.

page 1: page number 2 changed to page number 2-3

page 31: Troken-gesalzenes changed to Trocken-gesalzenes

page 28-29 and 114-115: spelling KIEŁBASY and kiełbasy has been standardised

page 47: manches zu weinig changed to manches zu wenig

page 67: Rüeckenfett changed to Rückenfett

page 91: nach wunsch changed to nach Wunsch

page 99 and page 113: Rind und Schweinefleisch changed to Rind- und Schweinefleisch

page 129: page numbers 136 and 137 changed to 36 and 37.