ANIMAL PRODUCTS 



247 



pounds borax, 10 pounds boracic acid 

 and 18 pounds salt, and 4 to 6 ounces 

 of this mixture is used for each 100 

 pounds of meat. For pork sausage, the 

 necessary salt and 1 X A ounces of sul- 

 phite of soda are used for 100 pounds of 

 meat. For packing fresh hearts, head 

 and cheek meat, giblets, etc, a dry mix- 

 ture of 15 pounds salt, 2 pounds sugar, 

 4 pounds borax, 1 pound boracic acid, 

 iy 2 pounds saltpeter is used for each 

 400 pounds of meat. The following 

 products are used by packers only in a 

 cured condition for sausage, viz, snouts 

 hearts, cheeks, skins, heads, hocks, ears 

 and tails of pork; hearts, cheeks and 

 lips of beef ; and sheep hearts. 



Sausage fillers — Sausage "fillers" 

 are used by packers to increase the 

 weight by absorbing water and thus to 

 prevent shrinkage. Com flour, rice flour, 

 and starch are most used for this pur- 

 pose. Corn flour is considered best, since 

 it absorbs water rapidy and does not 

 ferment readily. In this respect 'starch 

 is undesirable. The use of fillers in sau- 

 sage has been discussed in an exhaustive 

 manner by Ostertag, and they are to be 

 considered as an adulteration since they 

 greatly reduce the nutritive value of the 

 sausage. Ordinary meat, finely minced, 

 has a strong combining power for water ; 

 100 pounds of such meat will absorb 70 

 pounds of water into its substance with- 

 out showing it to the naked eye. The 

 addition of eggs and dry albumen con- 

 siderably increases the absorptive power 

 of meat. These facts are well known to 

 all sausage makers and they are thereby 

 able to prepare a sausage which is half 

 water without the aid of adulteration 

 with corn flour. Flour will absorb about 

 ten times its weight of water to form a 

 paste. When the meat basis of sausage 

 has lost its color and become too pale 

 by reason of the excessive addition of 

 flour and water, the whole mass is col- 

 ored with fuchsin, carmin, safranin, 

 cosin, red vegetable dyes and azo-dyes. 

 These dyes stain the meat, and fat, and 

 r.re not permitted in inspected abattoirs. 



Smoking sausage — It seems hardly 

 necessary to point out the bearing of 

 these facts on the desirability of slaugh- 

 ter and curing of meat at home. The 

 farmer, however, may learn many useful 

 things from a study of packing house 

 methods, for the experts employed by 

 these concerns have worked out pretty 

 carefully the necessary conditions and 

 requirements in the curing of meat. 

 Modern smokehouses for sausages are 



made of brick with devices for regulat- 

 ing the heat. The house is heated before 

 the sausage meat is placed in it. Be- 

 fore smoking Wilder recommends color- 

 ing the sausage meat with a mixture of 

 3 1-3 ounces "W. Maroon," 2 pounds 

 sugar, 8 ounces saltpeter and 2 ounces 

 boracic acid in 45 gallons water. The 

 sausage casings are colored with carbon 

 dyes. In order to prevent the evapora- 

 tion of water artificially combined with 

 the sausage, the whole is varnished with 

 a paint containing 6 pounds white shel- 

 lac, 1 pound boracic acid and 2 pounds 

 ammonia in 14 pounds of water. 



Formulas for sausages — In the fol- 

 lowing paragraphs formulas are given 

 for various sausages as recommended by 

 Wilder in "The Modern Packing 

 House," the most recent and complete 

 source of information on packing house 

 practices. 



Pork sausage: 



75 pounds pork trimmings, 



19 " potatoes, 

 6 " beef suet, 



13 " water, 

 2 1-3 " salt, 

 4 ounces sage, 

 11 " white pepper, 



3 " sugar. 



1 pound 3 ounces coloring matter. 

 This is sold either loose in bulk or in 

 casings. 



BOLOGXA SAUSAGE, BEST GRADE: 



GO pounds pork trimmings, 



30 " beef trimmings, 



10 " pork fat, 



Bologna is not supposed to contain 

 low grade trimmings and other mate- 

 rials, but various combinations of such 

 products can be made in preparing 

 cheaper sausage for example : 



30 pounds cooked tripe, 



30 " dry salt or pickled pork, 

 trimmings, 



20 " pork head meat, 

 20 " pork hearts, 



15 " fat pork trimmings, 



70 " fresh beef cheek meat, 



10 " boiled potatoes, 



10 " corn flour, 



40 " water, 



1 " black pepper, 



2 " salt, 



4 " color water, 



2 ounces saltpeter, 



3 " coriander seed, 

 1 " allspice, 



1 " cloves, 



J 4 



cinnamon. 



