206 



FARM ARITHMETIC. 



pork, one pound of fat pork, and one pound of lean beef, 

 together until fine and season the same as pork sausage. 



Chop 



Bologna sausage. To each 10 pounds of lean beef use 

 one pound of fat pork, or bacon if preferred. Chop fine 

 and season with one ounce of salt to each four pounds of 

 meat, one ounce of best black pepper (ground fine) to 

 each six pounds of meat, and a pinch of ground coriander. 



A simple contrivance for use when but a small amount of meat is cured. 



Stuff into casings. Smoke for 10 to 12 hours. Cook in 

 boiling water until the sausage floats. Dry on clean hay 

 or straw, and hang away in a cool place until wanted. 



Oral Problems. 



748. How many ounces each of salt and black pepper 

 will be required for 100 pounds of bologna sausage meat? 



