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¥en, 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 1538 
n boiled previously until quite tender ; but whatever the seasonings 
ey should be mixed with the meat before the mincing commences, 
course, ensures the ingredients being all properly blended. ‘The 
" of bread renders pork sausages much more suitable for persons whose 
Powers are rather doubtful, as it absorbs part of the fat, and takes 
© extreme richness of the meat. Finish the sausages off as already 
C GERMAN SAUSAGES MADE AT HOME. 
i a up 10 Lb. of lean raw pork into dice, and season it with 6 oz. of salt, 
little Be Pepper, and 3-02. each of powdered sage and marjoram ; then add a 
nd the blood to moisten and to darken the colour, and, after mixing well 
il quating the meat through the machine, add 2 lb. of fat raw pork, cut up 
tn) wall dice or strips about 1 inch long and }-inch square; then mix again 
il ress the preparation lightly but firml y into ox-skins. When the skins are 
into a ut not too full—tie them securely in the desired lengths, and put them 
Water eae with plenty of cold salted water ; set this on the fire, allow the 
simmer owly to reach boiling point, then draw the pan a little to one side, and 
{uickly them for an hour. When done enough, take up and dip them very 
ipping to cold water, dry carefully, and hang in smoke for a few days. The 
Dreyer i cold water hardens the outer skin, and so the meat is better 
ty Jed. These sausages are most convenient things to have in the house,-as 
cut <2 be used in so many different ways. If placed between slices of thinly- 
Meal uttered bread, they make most delicious sandwiches ; or they are 
Utastofeee, nice when simply cut into slices and arranged on a pretty dish with 
Bamnishin garnishing of fresh parsley. They often come in useful, too, for 
Nog» 21S, Other dishes. The smoking adds considerably in the estimation of 
People to the delicacy of the flavour. 
BEEF SAUSAGKHS. 
@ prepared in exactly the same manner as pork sausages, only 
Mebh lean beef and fat bacon for the pork, the seasonings, of course, 
fntgee ted according to taste. When properly prepared, the meat may be 
ut int jl skins, and cooked in the usual way when required 3 or it may be 
Ages arge skins, and be cooked, smoked, and served as directed for German 
These ar 
p 
p 
VEAL AND HAM SAUSAGES. 
} . . 
tre tose are generally made only in a small quantity at a time as a special 
ini 
dnd 
this see 
27, 
45 agen 
any ity i ingredients required are, say, 2 Ib. of fresh veal, and 1 lb. of prime 
i ai dj © usual proportions of fat and lean, ¢-lb. of breadcrumbs soaked in 
Squeezed dry, and plenty of seasonings according to taste. Prepare 
rough the machine in the usual way, then fill in very small skins, 
lengths of about 23 inches, and hang in a cool place until required. 
5a A HEAVY CROP OF MAIZE. 
Queoneh of 100 bushels of maize per acre was no uncommon thing in 
Neang ‘ eae When the rich scrub lands were first put under crop, but we never 
*! double that quantity per acre being harvested. The American 
nist lately offered a prize of £100 for the best acre of maize grown; 
OL bushel were entered, the winning acre producing 255 bushels and the lowest 
Kenine S, the average being 104 bushels. This reminds us of the story of the 
heane Y farmer who was boasting of the fertility of his land, and told his 
tieg . 7 @t he grew 12 stalks of corn in every stool, each stalk carried 10 well- 
tobs, and there was a gourd full of ready-shelled grain on top of each. 
EGGS IN LONDON. 
AE Onan: 
ol yPebingg up of a trade in eggs between Australia and England makes the 
Win 
Bterest list of prices (per.120) as given in Oetzes and Gerritsen’s circular of 
‘ ‘—French extras, 12s. 6d.; best, 11s. 6d.; seconds, 10s: Italian extras, 
