MEAT8. 416 



brine, foi present use — a stronger brine if to keep long, or the sacks may be 

 well rubbed v?ith lard, or butter, and hung up. To use, open one end. turn 

 the sack back, and slice off about % of an inch thick, for frying, is a very nice 

 •way. To keep into the summer as much as % ^^- of salt may be needed: and 

 some persons may like more, and some less, sage. Those who like but little 

 sage use only 1 oz. to the 10 lbs . and those who like it quite strong of sage use 

 2 ozs. But the 1% ozs. will suit most tastes. With these variations all tastes 

 can be be met with very little trouble. It saves all this trying, tasting and 

 guess work Having tested these in this way, and submitted them to the taste 

 of many others, I know whereof I speak. Those who like beef in their sau- 

 sage can put in 1 lb. of the lean to each 10, which will be found plenty. It 

 makes the sausage dryer and firmer. 



Remarks — For small amounts of sausage Mrs. M. E. Kellogg, of Brighton, 

 Mich., says. " For each pound of meat put 1 tea-spoonful of salt, 1 of pepper 

 and 1 of sage. These proportions are just right and easily got at." Heaping, 

 of course. 



2. Sausage, to Can, or Put in Jars for Long Keeping.— A 

 writer, in one of the "Household Departments," gives the following instruc- 

 tions for doing this. She says: If partly fried, packed in jars, and covered 

 with its own dripping, it remains delicately fresh for a long time. We like the 

 method of packing sausage in muslin bags about 3 inches in diameter — just the 

 thinnest old, clean muslin will answer — and the slices are so round and dainty. 

 Rub the surface with lard before hanging away, as an aid to preservation. 



3. Sausage to Keep Through the Summer and Ham the Year 

 Round.— The above is confirmed by O. S. Cohoon, of Belvidere, 111., with 

 the additional thought of preserving ham, through the Detroit Tribune, in 

 answer to a lady who inquired for a recipe to keep sausage through the sum- 

 mer, which, if properly done, can't fail. The writer says: After the sausage 

 has been made from 24 to 48 hours, slice and cook about two-thirds done and 

 pack in good stone jars, allowing the jars to stand on the stove hearth, or in 

 some warm place while cooking and packing Have plenty of hot lard in the 

 pan while cooking When done, place a light weight on the meat and cover ' 

 with hot lard The meat must be kept covered with the lard. This is also the 

 best way to preserve ham — the year round. 



Remarks — To have nice fresh sausage or ham, at all times, handy, is wort;h 

 a little extra labor Keep covered with lard, as taken out, to avoid mould. 



1 BOLOGNA SAUSAGE-Fine, as Made in Germany.— The 

 London, England, Farmer claims to have obtained this from the classic land 

 of sausages. I think it will be nice enough for the people of our country, as 

 well as England and Germany. It is as follows: Lean beef, freed from gristle, 

 is to be chopped up very fine and mixed with J^ or i^ its weight of lean pork 

 similarly treated To this mixture is added an equal bulk of fat bacon, cut iu 

 strips as thin as the back of a knife, and then chopped into pieces about the 

 'size of a pea. For every 12 lbs. of this mass are required % lb. of salt, 1 dr. 

 of aaltpeter, i^ lb of powdered sugar, and 1 table-spoonful of whole white 

 pepper. The block on which the meat is to be chopped should be previously 



