SEAWEEDS., 627 
small, and flavoured with salt, peppercorns, pimento, etc. ; and, 
after mixture with boiled grits, or rice, and not too great a pro- 
portion of warm fresh pig’s blood, it is placed in the skins, and 
boiled. The German Red Sausage (Rothwurst) much resembles 
our “black pudding.” Their “‘Gehirn,” or brain Sausage, 
consisting principally of calves’ brains, and pork, may be 
profitably imitated when the wish is to administer animal brain 
substance remedially. The German red Sausages (to be eaten 
uncooked) may contain trichine, parasites of a baneful character, 
which no amount of drying, salting, or smoking at a low heat 
will destroy. Our English Sausages are prepared with raw 
meat, suitably flavoured with spices, and often including a 
small proportion of bread-crumbs. In poorer districts the amount 
of bread, or powdered biscuit, is increased, not infrequently in 
excess of the meat; indeed, cases have been known in which 
Sausage-rolls contained nothing but bread coloured with red 
ochre. Black puddings undergo decomposition with more 
readiness than ordinary Sausages. The French Saucisses 
contain smoked minced flesh, usually pork, with spices. The 
Bologna Sausage is an Italian speciality, large, and smoked, 
being made of bacon, and veal, with pork-suet. The drier a 
Sausage is the better are its keeping properties. In Paris a 
large number of the horses which are slaughtered are made into 
Sausages, the vendors of which are supposed to declare that 
horseflesh is present. Analytical chemists are able to detect 
such horseflesh by several assured methods. As sources of 
nutritious proteids, Sausages are certainly not more economical 
than ordinary meat. It has been remarked about them with 
some truth that they resemble life, because one never knows 
what is in them until having gone through them. The Saveloy 
(Cervelat) was originally made of brains, but is now prepared 
of young pork, salted. and with some nitre added. Dickens 
told about ‘‘ Office lads in their first surtouts, who club as they 
go home at night for Saveloys, and porter.” White puddings 
are a kind of Sausage made of oatmeal mixed with suet, and 
seasoned with pepper, salt, and sometimes onions, these ingredi- 
ents being stuffed into a prepared intestine. 
SEAWEEDS. 
HaLr-a-pozENn, or more, of the common Seaweeds produced 
about our English coasts are edible, and at the same time curative 
