SAUNDERS 



5223 



SAVANNA 



was excavated to the Davis Lock, and the lock 

 and canal were opened in October. The Davis 

 Lock is 1,C50 feet Ion- between the inner gates, 

 is eighty feet wide, and has a minimum depth 

 of 2P/4 feet on the sills. The new canal to this 

 lock is 2GD feet to 300 feet wide. The increased 

 depth of the Davis Lock permits the largest 

 lake steamers to use the American canal, and 

 the leek is large enough to hold two of them 

 at one operation. The lock can be filled or 

 emptied in six minutes. The construction of 

 the Davis Lock and the new canal involved an 

 expenditure cf $5,000,000; the widening and 

 deepening of the cU canal cost 04,400,000, and 

 improvements of the channel in the river cost 

 $9,400,000. In 1912 Congress authorized the 

 construction of a fourth lock, directly north of 

 and exactly similar to the Davis Lock. The 

 excavation for Lock No. 4 was completed in 

 1914, and the lock will probably be completed 

 in 1917 or 1918. C.E.C. 



Related Subject*. The general article CANAL 

 should be read in connection with this article. A 

 list of American and Canadian canals is there 

 given. Valuable collateral information is also 

 contained in the articles: 

 Erie Canal Panama Canal 



ork State Barge Suez Canal 



Canal 



SAUNDE3S, sahn'dcrz, MARGARET MARSHALL 

 (1861- ), a Canadian author of animal sto- 

 ries. Beautiful Joe, her best known book, has 

 been translated into German, Swedish, Bul- 

 garian, Chinese and other foreign languages and 

 has reached a circulation of more than 500,000 

 copies. This book won a prize offered in 1894 

 by the American Humane Educational Society, 

 and then journeyed for six months from pub- 

 lisher to publisher before one was found who 

 was willing to risk publishing it. To-day there 

 arc millions of children and men and women, 

 who have read this classic among animal stories. 

 Among Miss Saundcrs' other books arc Charles 

 and His Lamb; Deficient Saints; For His 

 Country; Beautiful Joe's Paradise; Princess 

 Sukcy, and Alpatok: The Story of an Eskimo 

 Dog. Miss Saundcrs was born at Milton, N. S. 

 She has taken an active part in many philan- 

 thropic projects, notably those for preventing 

 cruelty to animals. 



SAUSAGE, saw ' say j, a food preparation 

 consisting of finely chopped meat, highly sea- 

 soned. If prepared in a packing house it usu- 

 ally has a casing made from the intestine of 

 some animal; household sausage is generally 

 encased in a Ions, cotton sack. In the great 

 packing houses of the United States, where the 



manufacture of sausage is one of the most 

 profitable branches of the meat-packing indus- 

 try, the meat chiefly used consists of trimminss, 

 particularly those from the head and hoof. 

 The meat is first minced, then mixed with po- 

 tato flour and water, two-fifths of the total 

 content being meat, two-fifths potato flour, and 

 one-fifth water. The seasoning added includes 

 such spices as sage, pepper, salt, ginger and 

 mustard. The sausage casings are cleaned by 

 machinery, and are filled with meat through a 

 tube attached to the open end of a stuffing 

 machine. Such sausages usually are sclJ in 

 strings, whence the expression ''link sausa3C J ." 



Among European varieties of sausage, the 

 Bologna sausages of Italy and the smoked sau- 

 sages cf Germany are held in high favor. The 

 former consist of veal, salt beef, salt pork and 

 bacon, seasoned with sage, ground pepper and 

 mixed spices and herbs. The German sausage is 

 made of fat and lean pork which has been 

 rubbed with saltpeter, black pepper and all- 

 spice and preserved for about a week. After 

 being cut up, the meat is mixed with shreds of 

 garlic, pressed into a casing made of ox skin, 

 wrapped in muslin and then smoked in the 

 manner of ham. The ancient Romans hirhly 

 esteemed a sausage made in Lucania, Southern 

 Italy, containing fresh pork and bacon, nuts, 

 herbs and spices. 



Sausages are marketed under various trade 

 names, including Aries, banquet, Bologna, 

 country, Holsteiner, Frankfort, Lyons (made of 

 pure ham), pork, salmi, summer, tongue and 

 Wienerwurst. They consist, in varying pro- 

 portions, of water, protein, fat and ash. Sau- 

 sage meat is not, generally speaking, classed 

 among the highly digestible foods. Pork sau- 

 sage has about the same nutritive value as 

 smoked lean bacon or fat pork chops, and 

 Frankfort sausage averages with fat loin of 

 veal. Sausages arc prepared for the table in 

 various ways, boiling, frying and broiling being 

 common methods of cooking. Bologna sausage 

 requires no cooking, but is sliced and eaten as 

 a cold meat. See MEAT AND MEAT PACK 



SAVANNA, savan'a, a large tract of land 

 covered with vegetation which consists chiefly 

 of tall, stiff grasses growing in dense tufts, and 

 low trees irregularly distributed. The pampas 

 of South America, the prairies of Central North 

 America, the steppes of Europe and the plains 

 of Central Africa arc all savannas, varying 

 somewhat in character of vegetation. Most of 

 these plains furnish excellent grazing districts 

 for cattle. The savannas of Central Africa are 



