194 EAKM APPLIANCES. 



after being cut and seasoned, may be pressed into cakes 

 with the hands, the same as if wanted for frying, and 

 packed in earthen jars. For long keeping, into sum- 

 mer if desired, make into suitable cakes and fry, 

 pack in jars, and fill these with melted lard. The pieces 

 can be taken out at any time and simply warmed through ; 

 they will be as sweet and fresh as when first prepared. 

 Don't spoil sausage meat with spices or mint. Use salt 

 and pepper moderately, leaving every one to apply these 

 freely in eating, as individually desired. Figure 233 

 shows a simple bench and lever arrangement to be used 

 with the common sausage filler, which lightens the work 

 so much that even a small boy can use it with ease, and 

 any person can get up the whole apparatus at home 

 with little or no expense. An inch thick pine 

 board, a foot wide, and four and a quarter feet long, is 

 fitted with four legs, two and a half feet long, notched 

 into its edges, with the feet spread outward to give firm- 

 ness. Two oak standards, eighteen inches high, are set 

 thirty-four inches apart, with a slot down the middle of 

 each, for the admission of an oak lever eight feet long. 

 The left upright has three or four holes above each other 

 for the lever pin, as shown in the engraving. The tin 

 filler is set into the bench nearer the left upright, and 

 projects below for receiving the skins. Above the filler 

 is a follower fitting closely into it, and its top working 

 very loosely in the lever, to allow full play as it moves up 

 and down. The engraving shows the parts and mode of 

 working. 



SMOKING THE MEAT. 



The building shown at figure 234 is seven feet in length, 

 six feet wide, and seven feet high from the ground floor 

 to the lower side of the plate. It should be boarded up 

 with matched stuff, or well battened. The frame is four by 



