248 



FARMER'S CYCLOPEDIA OF LIVE STOCK 



Garlic sausage: 



30 pounds pork knuckle meat, 

 60 " lean pork trimmings, 

 50 " back fat trimmings, 

 22 " pork neck fat, 



8Y 2 " corn flour, 

 55 " water, 



5 " salt, 



1 " white pepper, 

 3 ounces mace, 



2y 2 " saltpeter, 

 12 " sugar, 



2 " grated onions, 



3 " garlic, 



8 " color water. 



Frankfurts: 



57 pounds pork trimmings, 



65 " beef cheek meat, 



15 " cooked tripe, 



25 " pork kidneys, 



20 " pickled pork trimmings, 



9 " corn flour, 

 45 " water, 



l 1 /^ " white pepper, 



3 " salt, 



2 " color water, 



4 ounces saltpeter, 



3 " allspice, 

 3 " mace, 



3 " coriander seeds, 

 IY2 " cloves. 

 Blood sausage: 

 205 pounds shoulder fat, 

 54 " pig skin, 

 47 " beef blood, 



5 " onions, 



7 " salt, 



1 " white pepper, 



3 " corn flour, 



8 ounces marjoram, 



4 " cloves. 

 Tongue sausage: 



50 pounds hog or sheep tongue, 



130 " shoulder fat, 



34 " pig skin, 



30 " blood, 



8 " salt, 



1*4 " white pepper, 



2 " onions, 



10 ounces marjoram, 

 4 " cloves. 

 Liver sausage: 



20 pounds cooked lean pork trimmings, 

 20 " cooked pork cheek meat, 

 20 " cooked pork skin, 

 10 " cooked pork livers, 

 50 " cooked tripe, 



6 " cooked shoulder fat, 

 3. " salt, 



3 " onions, 



9 ounces white pepper, 



2 " marjoram, 



2 " cloves, 



1% " allspice. 

 Boneless pig's feet: 



25 pounds fresh pig feet, 



30 " fresh pig skin, 



15 " fresh pig snouts, 



20 " fresh pork trimmings, 



15 " fresh beef trimmings, 



50 " white pepper, 



50 " water from cooked meat, 

 4 " salt, 



4 ounces cloves. 

 Head cheese: 



44 pounds cooked pig skin, 

 55 " cooked pig snouts, 

 33 " cooked pig ears, 

 55 " cooked beef hearts, 



51 " cooked neck fat, 



20 " water from cooking meat, 



1 " white pepper, 

 10 " onions, 



4 ounces allspice, 



2 " cloves, 



3 " marjoram, 



3 " caraway seeds. 

 Minced ham : 



50 pounds beef trimmings, 

 20 " pork cheek meat, 

 80 " pork trimmings, 



7 " corn flour, 

 30 " water, 



5 " salt, 



8 ounces sugar, 



Zy% " white pepper, 

 4 1 /2 " dry color preservative, 

 3V2 " saltpeter. 

 New Jersey ham : 



60 pounds ham trimmings, 



80 " lean back trimmings, 



10 " lean beef chucks, 



4 " salt, 



Z x /-z " cracker meal, 



6 ounces preservative, 

 12 " sugar, 



% " red pepper. 



Bologna, Frankfurts and pork sau- 

 sage may also be prepared for keeping 

 in oil by leaving out the water in their 

 composition. The following table shows 

 the temperature and time periods for 

 cooking and smoking these sausages: 



