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J^[|ieJPureter^_^ 
 
 TII6 ''^^^^ Man's Feiend" is a book of Butchers' Rec 
 ipes and Meat Men's Secrets. It is not a city dire( 
 tory, an encyclopedia, or an unabridged dictionary. Henc 
 its size is limited. Furthermore it is intended for th 
 drawer, the shelf, and even the pocket. It is a handbooL 
 of ready reference with all superfluous matter eliminatedli 
 As such it is worth ten times the dollar you paid for it.. 
 
 The author wishes to make one more suggestion to his 
 patrons. You have paid for these secrets; see that you 
 keep them. You are thrice better armed than your com- 
 petitor who has not purchased this book, and it is your 
 fault if you loan this book to every Thomas, Dickson and 
 Harrison who loafs about your place. 
 
 A word to the wise is sufficient. , 
 
 Yours fraternally, F. E. RHORER. { 
 
 MiLPOED, Inc., Aug. 1, 1893, \ 
 
The 
 
 MEAT MAN'S FRIEND 
 
 A Standard Book of Reference 
 
 FOR THE 
 
 LIE^T TI^A^DE. 
 
 Comprising the Latest Original and Compiled Reci- 
 pes, and Comprehensive Instructions for Hand- 
 ling, Cutting, Curing and Preparing Meats; 
 and Many Other Interesting Facts. 
 
 By Foeest E. Riioeer. 
 
 PRICE, ... $1.00. 
 
 , ^s 
 
 MILFORD, IND.: 
 "Mail" Publishing Housb. ^*J ^ 
 
 Copyright, 1893. 
 
OOISTTENTS. 
 
 Chaptek I. 
 
 PAGE. 
 
 The Beef — Cut Showing the Different Parts or 
 Pieces in the Carcass — Points in regard to Beef. 8-5 
 
 Chapter II. 
 
 The Veal — Cut Showing the Different Parts or 
 Pieces in the Carcass — Points about Veal ...... 6 
 
 Chapter III. 
 
 Pork — Parts ot a Hog — Descriptive Points 7-8 
 
 Chapter IV. 
 
 Mutton — Parts of a Mutton — Parts of a Lamb — 
 Descriptive Points 9-10 
 
 Chapter V. 
 
 The Curing of Beef, Pork and Mutton — Various 
 Valuable Recipes Unknown to the General Trade 
 — The Salting of Beef and Veal Skins; How to 
 Keep Them from Shrinking 11-22 
 
 Chapter VI.- 
 
 Casings: Hog, Sheep and Beef — Middles — Hints 
 to Butchers as to Arranging Shops. 22-25 
 
 Chapter VII. 
 
 How to Make Sausage, Head Cheese, Bologna, Mince 
 Meat, Meat Pies, etc., etc. — Numerous Other 
 vVays of Preparing Meat 25-50 
 
 Chapter VIII. 
 
 Shipping Veals and Poultry — How to Prepare 
 Them for Shipping and for the Market .50--?3 
 
 Chapter IX. 
 
 Ice — The Building of Ice Houses and the Packing 
 of Ice — How to Build a Good Modern Ice 
 
 Hc'U.se " - ^ The H:',de Pit '' - P^^i^servaline ....... 58-55 
 
( 3 ) 
 CHAPTER I. 
 
 1. Cheek. 
 
 2. Tail End Rump. 
 
 3. Aitch or Edge Bone. 
 
 1 Kound 
 
 4. Buttock, leg- ruad 
 
 being- 
 
 ihe 
 first and 
 ► secoi»(l 
 cuts of 
 
 the 
 
 r<juud 
 
 and cut 
 
 into 
 
 J steaks. 
 
 Leg of Beef or Shank. 
 
 6. Mouse Buttock. 
 
 6. 
 1. 
 
 8. Thin Flank. 
 
 9. Top of sirloin, or part 
 of the thick Flank, usually 
 cut with Sirloin Steaks. 
 
 10. Piate,Rattle Ran or Run- 
 ning Piece. 
 
 11. Navel or thin end of the 
 brisket/ 
 
 12. Brisket. 
 
 13. Shoulder Clod. 
 
 14. Shoulder. 
 
 15. Shin or Shank. 
 
 16. Socket or Face Rump. 
 
 17. Hip or thick sirloin; 
 also. Pin Bone Sirloin, be- 
 ing a part ol the Rump or 
 Hook Bone, 
 
 18. Small end sirloin, 
 
 (17 and 18 are cut into sir- 
 loin steaks.) 
 
 19. Neck. 
 
 20. Fore Rib— 5 ribs. Jg" 
 
 21. Middle Rib— 4 ribs. [ I 
 
 22. Neck. J I 
 
 23. Chuck Rib— 3 ribs. I ^ 
 
 24. Thick or Prime — rib. 
 
( i ) 
 
 POINTS lis REGARD TO BEEF. 
 
 If youDg and freshly killed, tlie meat should be in- 
 grained with streaks, dots and pieces of suet through- 
 out. 
 
 If the animal is healthy and cool when killed, the suet 
 Will be very firm, white, dry and crumbly. The lean or 
 ox beef will be a dark red when first cut, changing to a 
 fjright or cherry color on exposure to the air, due proba- 
 hiy to its juices coming to the surface. Should be juicy, 
 firm and somewhat elastic, smoothly grained and velvety 
 --^ the touch. 
 
 ■^Heifer beef is more closely grained and perhaps less 
 
 ight in color; the bones smaller and the suet a purer 
 
 bite. The meat of a lean animal is inferior. If. the fat 
 ^^ yellow, oily or fibrous it is not prime beef. Too much 
 
 c is wasteful in trimming. Bull beet is the coarsest and 
 most rank in flavor. It is known by its darker color, 
 close, tough fibre and the bad odor of the fat. A bluish 
 color denotes poor beef. A pale, moist muscle indicates 
 a young animal, a deeper hue, an older one. The age for 
 prime beel is from 3 to 6 years old. A steer will average 
 800 pounds, a heifer 500. Twenty per cent, of the animal 
 can be counted as bone. Beef is best during winter and 
 spring, after being grain or stall fed. Grass-fed beef may 
 be juicy and tender, but it lacks the flavor of grain beef, 
 and is less solid. Grain or stall fed beef shrinks less in 
 cooking than grass fattened animals. The latter are sel- 
 dom salted down. 
 
 Work oxen, when fattened, make better beef than the 
 steer that has always been fat. The meat on those parts 
 of the animal where the muscles are least called into 
 action, are the most tender and succulent. Beef should 
 be kept sometime before it is cooked to allow it to ripen. 
 A month in the winter time will greatly improve it, and 
 as long a time as is possible in the summer if kept in a 
 cooler or cold storage where an even temperature can be 
 maintained. If meats are beginning to spoil, it can read- 
 ily be told by thrusting a knife into the bone, a decided 
 odor boiij": on the knife l)]ade. Meats that have been 
 frozen lose much of their flavor, though they become 
 more tender. Cooling rooms should be built to avoid 
 freezing or bringing the meat in contact with the ice; and 
 
( 5 ) 
 
 should aim to keep it at as high and dry a temperature as 
 is possible. Freezing meats hastens decomposition after 
 it sets in. Fresh beef shrinks about 1-5 in cooking. 
 With meats that have shrunk in hanging impress upon 
 your customers the fact that they will shrink less in cook- 
 ing. Preservative, Preservaline and Soly Salt will pre- 
 serve cut pieces a long time. The hind-quarters have 
 more meat m proportion to the bone and should bring a 
 much better price. Though some claim that the meat 
 from the fore-quarters is more juicy and delicate in flavor. 
 The best steaks are cut from the middle of the rump, and 
 may weigh as much as four pounds when properly cut 
 with the bone and fat. (Trimming somewhat reduces 
 this.) 
 
 A good steak should be cut one inch thick from a piece 
 of beef that has been kept at least 10 days in a cooling 
 room and should never be pounded. The orthodox He 
 brews never eat the hmd-quarters of an animal as it is for- 
 bidden by their religion. The ribs, sirloin and rump are 
 the best pieces for roasting. The round, buttock, edge 
 bone, shin, brisket, shoulder and clod, are all excellent 
 stewing and boiling pieces. 
 
 To prevent meats that flies have touched from spoiling, 
 rub with a little vinegar, drying immediately after. 
 
 MeaU Contain from 5 to 10 per cent, of Fat. — Eggs, 12; 
 Milk, 3; Butter, 80 to 90; Cheese, 8 to 30; Almonds and 
 Nuts, 53 to 66. And all vegetables, traces of fat some- 
 times as high as 3 per cent. 
 
 
( 6 ) 
 CITAPrER IL 
 
 1. Head. 
 
 2. Neck, Scrag End. 
 8. Neck, Best^End. 
 
 4. Breast, or Brisket End. 
 
 5. Shoulder or Blade Bone. 
 Fore Leg or Fore Knuckle. 
 
 6. Breast, Best End, 
 
 7. Loin, Best End. 
 
 8. Loin, chump end, con- 
 sists of rump and hook 
 bone. 
 
 9. Hind Knuckle. 
 
 10. Leg, or Fore Knuckle, 
 
 11. Feet. 
 
 12. Fillet. 
 
 J ' nil, ^ 
 
( 7 ) 
 
 POINTS IN BEGARD TO VEAL. 
 
 Veal is best in the early part of the spring and shonld 
 be eaten soon alter being killed. 
 
 A good veal should be of fair size, weighing from 125 
 to 150 pounds, and dress a little over two-thirds of that 
 amount with the skin on. The meat should be juicy, fat, 
 finely grained, white and firm. If the calf is too large, 
 the meat will be coarse and tough. The fat should be 
 firm and of a whitish color. 
 
 Veal, bemg more difficult to keep than other meats, is 
 perhaps the most risky for the butcher to handle, as it is 
 neither suitable for smoking or corning, though it may be 
 made into sausage. 
 
 The best grade of veal is the milk calf, raised on the 
 mother's milk. Stall-fed calves rank next, and may be 
 nearly as good. Both of these are at their best when 
 about two months old and tlieir meat is very delicate. 
 
 Calves raised on buttermilk and slops are poor and thin. 
 The meat has a reddish tinge, the kidneys a dark color 
 and no fat about them. The meat of grass-fed calves is 
 much like beef, though not nearly as good as either beef 
 or veal, and should be worked into sausage'meat. The 
 me2t of a calf less than four weeks old is termed Bob 
 veal, and usually weighs less than 60 pounds when dressed. 
 They are unfit for food, and liable to confiscation by the 
 health department. The meat is bluish, watery and 
 gelatinous. Veal should never be allowed to acquire the 
 slightest taint, as it renders it unwholesome and offensive 
 to the taste. 
 
 The hind quarters are the choice and bring the most 
 profit. The fillet, loin, leg, breast, shoulder and best 
 part of the neck are the best for roasts. The neck, breast 
 and knuckle are more usually stewed or boiled. The Ion 
 and ribs are cut into chops. The legs and ribs are made 
 into cutlets. The lower part of the leg or knuckle is sold 
 for soup pieces, stews, etc. A fillet of veal is the leg 
 piece with the bone removed. The udder or firm v\^hite of 
 the fillet is much used by French cooks instead of butter, 
 especially in the composition of their force meats. The 
 head and feet of the calf are valuable articles of food. 
 The head should be scalded and the hair taken off. The 
 skin shouid "have a healthy look and seem firmly attached. 
 
( 8 ) 
 
 The eyes look bright and clear. If the head appears yel- 
 lowish, it is inferior and will bring you a less price. In 
 cleaning the head, be careful to remove the brains before] 
 scakling it. Calves' brains are a great delicacy and should 
 bring you a good return. The feet are very rich in gela- 
 tinous substance. They should be scalded, scraped and 
 made to look clean and nice, when they are then ready for 
 sale. Calves' haslet comprises the heart, liver and lights. 
 Calves' tongues are considered fine and will sell well. 
 Sweet breads are the glands (pancreatic) that assimilate 
 the oily portions of the milk. Are located, one in the 
 lower part of the throat and the other near the heart. The 
 latter is the choicer, smaller and more nearly round. 
 Sweet breads are found in the young calf that is fed on 
 the mother's milk until it has been turned out to grass, 
 when they waste away, no longer being in use, or become 
 tough, hard and lose their delicacy. The two are usually 
 sold together and weigh perhaps half a pound. They are, 
 without doubt, the greatest dainty that we have, though it 
 is only in late years that they have been sold separate. 
 Sweet breads retail as high as |1 each if of a good quality 
 and at one fourth this price it will pay to sell them 
 separate. 
 
 Vemso)i. — Buck v«nison is considered finer than doe 
 venison. Ihe greater the depth of fat upon the haunch, 
 the better the quality of the meat, as venison cannot be 
 too fat. If lean, it will be dry and flavorless. The fat 
 should be clear and white, the lean of a dark red. If the 
 cleft of the hoof be small and smooth, the animal is young; 
 but if the marks are the reverse of these, it is old. The 
 haunch is the prime and favorite joint of venison. The 
 neck and shoulder are excellent for stews. If kept to the 
 proper point and well dressed, this is the most tender of 
 all meats. But care is necessary to bring it into a fitting 
 state for the table wiihout its becoming offensive. The 
 fumes of creosote are said to be an admirable preservative 
 against putrescence. The cuts are the loin, leg, saddle, 
 fore quarters and steaks. Venison usually brings about 
 25 cents per pound. 
 
( 9 ) 
 CHAPTER III. 
 
 P-^RTS OF A HOG.— 1. Cheek or Head. 2. Ribs, Fore Loin or Chine. 3. 
 Loin. 4. Legr ol* Ham. 5. Belly, Flauk or Spring. 6. Hand or Brisket. 7. 
 Shoulder. 8. Hock. 9. Feet. 
 
 POEK. 
 
 Pork Is dangerously unwholesome when ill fed or in any degrree dis- 
 eased, and its quality should be closely examined before it is purchased. 
 Two million hog-s are slaught'^red in New York City yearly. The liog has 
 43 teeth s^nd usually a cloven hoof, thouph the native hogs of Norway, i?ar- 
 dlnia and lllyrla, and formerly the Berkshire hog of ICngland, did not have 
 a cleft hoot, it being entire. 
 
 Pork, like vear, should be eat-en soon after being killed. The hog is 
 always cut into halves, splittJng down the backbone; the head cut off, and 
 tlie halves divided into quarters. The fat meat should be ve»-y whi e and 
 clear of any blemisb; the lean of a delicate red, juicy, fir-a and finely 
 grained. In the best pork, the skin siiould be tnin and pearl5% smooth ani 
 cool to the touch. If it be Clammy, the pork is stale. If the skin 1*; thick, 
 the pig is old,. If the fat is full of small kerf>els, it is indicative of disea-^e. 
 If the fat is yellow and soft, it is inferior. The hog is termed by the Isra- 
 elites unclea-D, and they will not eat him. Bvit of all kinds of me rts he is, 
 perhaps, the most economical for food, there being a less proportion of 
 bone to the meat than either in beef or mutton, A pig of 180 to J-'Oi) pounds 
 yields 75 to 80 per cent, of available food. Pork, in cooking, loses 13V^ p^r 
 cent, its weight. 
 
 In England the hog, to be made into bacon, is singed instead of being 
 scalded. 
 
 The leg is the most economical cut; the loin the richest. The leg is so'd 
 for roasts when the pork is not large or roarse, smoked iito laams or 
 corned. The leg, for ham'?, should weifih from 8 to U pounds, be plump, 
 round and the bones f-mnl!, the shank shore and tHpermg, skin thin and not 
 shrivelled, the fat white and lirm Hams ^re better cur». d if kfpt a long 
 time in moderate pickle than a short time in strong pickle. The feet retail 
 either fresh or pict^led. Af e generally salted down for immediate use or 
 laid in pickle two or three weeks if they are wanted to keep. The part of 
 the slioulder called the hand is occasionally pickled, the same way as hiiajS 
 or bacon, or may be salted and boiled, but it is l-oo sinewy for rotstipy. 
 The shoulders are salted or smoked. The loin, welt sc«>red, is an excellent 
 roasting piece or may be cut into chops. The brisket is c<>ine4 or salted. 
 The ribs are cut into chops or made into roasts. Whole sides, wben salred, 
 are called tlit<,hes of bacon. When the rind and fat are taken off, they are 
 called spare ribs. Bacon is tl>e tliin part o.f the ribs and bf^liy— that which 
 is nou too thick being the most saleable. Pork tender oi' s are delicate and 
 sell for more than the chops, but are Ipss juicy. Thy head is made into 
 head cheese or cut into two or four pi«^ces and corned. 
 
 Young pig, to be fit for the table, mUst be perfectly sweet. The 
 weights of the different cuts of a pig of CO pounds would be: Leg, 8 lbs.; 
 loiu, 7 lbs.; brisket, 6 2>s.; rib. 7 as.: head (oi e Jjalf*, ~' fts. 
 
{ 10 ) 
 CHAPTER IV. 
 
 Parts op a Mutton.— l. Neck, Scrag- Ena Fs^* 
 •— th6 two necks is called a Chine. 2. Neck, fWi^ - 
 Best End. 3. Shoulder. 4. Breast. 5. Loin, r.%* 
 best end— both Loifes is called a Saddle. 6, [-}"-• 
 Loin, chump end. 7. Flank. 8. Le^, f *v' 
 
 MUTTON. 
 
 The best mutton is small boned, short-leg-- 
 ged, plump atid the meat finely grained, the 
 Jeg bones clear whi e, the scored skin on the 
 fore qu«rtei-s iietuiy red Tije I'at is abundant, 
 white, clear and solid. When it is yellow, the 
 meat is raok aiid of a bad auaiity. The lean is 
 ot a dark rather than a bi'iglit hue, juicy and 
 firm. 
 
 I" ew York City slaughters over 2,000,000 
 sheep and lambs per j ear. 
 
 A I'uil g-rown sheep dressed weijahs from 60 
 to '.»0 pounds HDd yields 6t) per ceiit. <~=f availa- 
 ble food. Mution, like beef, is greatly im-, 
 prov'-d by ripenlDg-. It loses in cooking- about 
 one-tluid its weight. '' 
 
 The llesh of a youup: sheep is called lamb 
 until it is oneyear old. itis then termed mut- 
 ton and becjmes less tender and delicate, 
 though in Englaud experi'-ticed judges do not 
 cotisider 't to pe in iioriectio!) until itis nearly 
 or Quiiefivc years old. Tjie exquisite flavor 
 of Engiish and Sc tch mutton comes from the 
 nroraatlu Aviid herb'^ in their pastures. Earn 
 mutton is darker and coarser grisiued, ihe fat 
 less ^'hlte, tl-.e lies'! spongy and rank. Lean 
 mutton is g-onei'slly iul'erior; so also is mution 
 having- jellowi'sh fat, with fiabbv, blaish or 
 string-y meat. 
 
 The fore-quarters are t^^enerally sold from 
 one-third to one-halt Jess than the hiijid-quar- 
 ters. The ]eg i^ the clioice piece and should 
 bring a higher price, as it has it:ore meat in 
 proportiOii to the bone than anypsrtot thej 
 animal. The best chops j; re tfom tliQ middle 
 of the loin ; they are also cut from the leg- and 
 
 end of thQ neck. Chops should be cut not less than one-half inch thick and 
 nat over fat. Bib chops are sometimes cut from the breast. '11) e breast 
 m?" shouhier are good roasting- pieces with the shoulder bhide taken out. 
 Uhe haunch consists of the leg- and the part of the loin adjoining It; the 
 saddle, or. the two loins toi' ether, or the undivided back of the t-heep. 
 These last are always sold as roa-ts. The neck is sometimes a ro-stioir 
 piece, but is more g-«nerally soup meat. The scras:, or that part Avldch 
 DOlns the head, is seldom sold for any obhor purpose tthan soup pieces The 
 loin and the leg- are occasionally cured and smoked like ham or bacou. 
 
 Cutlets aie taken from the thick end of the loin and sometimes from 
 the best end oi the uecic. Mutton kidneys sell readilj\ 
 
 Lamb.— The early spring lamb roHches the east^ern market about the 
 middle of March. The first are considered a great delicacy and command 
 Jiiah prices, hidchets paying- from S8 to $13 each. Are dressed with skin 
 and toes on The fore- quarters s^ll from S3 to $S each and the hi'in-quar- 
 ters H to $5. The best htmb has hara, white fat on the back and a' out the 
 kidne.AS. The bones are of a reddish color. A plump lamb w^'ighing 30 to 
 85 poumis will -bring more than one weierhing- 50 pounds. The best winter 
 lambs and yearlings are raised in Canada, New York State and Michigan. 
 
( 11 ) 
 
 GPIAPTER Y. 
 
 •Curing Hams.-— Allow the haras to hang for a week 
 ©r teij (lays until teu'-ter — is long as possible, if they keep 
 perfectly sweet. U^efor each ham 1 teacup of salt, I ta- 
 blespooiifai of raolasSes, 1 oz. of saltpeter. Lay the haius 
 ill a clean dry tub; heat the mixture and rub well into the 
 i>ams, especially around the bones and recesses. Repeat 
 the process once or twice, or until the mixture is all used. 
 Then let the haras lay 2 or 3 days, put them in brine 
 (strong enough to be^r up an egg) tor 4 weeks, after 
 which wash iti hot water and dry for 24 hours. Smoke 
 from 3 to 5 days over a slow fire, being careful not to heat 
 the hams. Hickory wood and sawdust is the best for 
 flavor and color. If it cannot be had, use any hard wood. 
 Tie up carGl'uUy in bags for the summer. Meats that are 
 pretty far gone can often be sweetened by washing sever- 
 al tinies in clean,, cold water, and while they are in the 
 last bath throw in several pieces of red hot charcoal; 
 this sweetens them for the time beincc, but they should be 
 caok-ed immediately afterwards. P.irhoiling soinetimes 
 freshens up meats if they are not to Jieir spoilt. 
 
 Pickred Hamg No. i. — About 12 hours after butch- 
 eriijg, the hania intended for pickling are cut" off, and 
 thoroughly rubbed with 1 oz, saltpetre and 2|- lbs salt. 
 They are then placed in a water-tight barrel. It a num- 
 ber of hams can be packed at one time, and in such a 
 manner that no empty places are between them, aiid the 
 top left quite smooth, RuiUcient brine will form of itself 
 to cover them — that is, if they are properly weighted 
 down. Should, however, there not be enough brine form- 
 ed in this way, boih:^ lb. salts hi 2 quarts water, let it 
 cool, and pour over the hams in the barrel. For pjckling 
 a narrow barrel is generally chosen, as more brine is nec- 
 essary for a wide one. Care must be taken at all times 
 that the meat is entirely covered with brine. The liams 
 should remain in the brine 3 weeks undisturbed Then 
 they may he taken out, hung up in the air for several 
 days, and smoked for 3 weeks. 
 
 V Pickltd Hams No. 2. — To each ham take 1 lb. salt, 
 I- oz. salt petre, 2 oz. sugar; with this rub the liams thor- 
 oughly upon all sides, and pack m a barrel. Pour upon 
 this a brine made as follows-: 1 lb. salt, 2 oz. juniper ber- 
 
( 12 ) 
 
 ries, -J oz. pepper, i oz. allspice, ^ oz. cloves, all whole. 
 15oil these in two quarts of water. When cool it is ready 
 for use. If desired, a little garlic may be added to this 
 i)rine. The haras are now weighted down with a wooden 
 hd, upon which a moderately heavy stone ia placed, and 
 must remain so in the brine for three weeks. Th3y mav 
 then be removed, washed, *hnng in the air for 8 days, and 
 then put in a smoke house for 3 days. This makes them 
 nice for bciling. If they are not cooked in this way at 
 once, they must be smok.ed for 3 weeks instead. The 
 !>rine, after being used, is still good for pickling meats, 
 tiiough they uiuhI be previously rubbed with salt before 
 being put into it. 
 
 Homeopathic Ham?. — ^Immediately after butchering, 
 ihe warm hams are cut from the pig. Take 1-^ lbs. salt 
 heated in an earthen diph until very hot, and rub them 
 with this upon all sides Un-^ of an hour. Almost the en- 
 tire qaantity of salt must be used for two hams. As the 
 halt is quite hot it is well to put on a leather glove in rub- 
 bing. Immediately after rubbing the hams, tli^iy are 
 hung in the air and remain so for 3 weeks. These hams 
 >vili keep unsmoked. ^ oz. salt-petre can also be added 
 ii" wished. While smoking is not necessary, k often im- 
 ])roves them, and requires about 8 days to do it. 
 
 Veal Hams. — From a fat calf, which should be at 
 least 8 weeks old, a leg and ham is taken, (the bones be- 
 ing removed) and is rubbed with a -mixture of 1 lb salt 
 and 2 oz. sugar then place in a dish and covered with brine 
 p.repared as in pickled bam No. 1. After remaininpj in 
 this brine 2 weeks, it is taken out, washed and smoked for 
 24 hours. The veal ham is then boiled and left in the 
 broth to cool. In taste it surpasses the best of pork ham. 
 The ox tongue may be served in the same manner. 
 
 Pickled Spare Ribs and Chops. — The ribs of pigs, 
 whiijh are cut from the bellv meat, are called spare ribs. 
 The back.bone, with the adjoining ribs, are called ejiops. 
 Upon these ribs meat about the thickness of the finger i^ 
 left. These are rubbed upon all sides with dry salt, and 
 upon a dish, one upon the other. They should remain 
 packed in that condition for 8 days; after which .ime they 
 can be smoked, or used unsmoked. This is also the rule 
 for chops, though they are nicer if pickled in brine. which 
 
( 18 ) 
 
 has been used for pickled ham, After they have been in 
 this brine for about 8 days, they are boiled and eaten 
 cold. Most of our best meats are spoiled by oversalting, 
 and again by using too much spice. Smoking meats does 
 not preserve them, it merely saves them from destruction 
 by flies and iu sects. 
 
 Pickled Pork. — For 80 lbs. of meat, use 2 quarts and 
 1 pint of fine Fait. 4 lbs. of sugar or 1 quart of best mo- 
 lasses, 3 oz. saltpetre; pulverize and mix the seasoning 
 with the exception of the 2 quarts of salt, using 1 pint 
 only. Rub the meat well all over and lay upon boards 
 upon the cellar floor for 24 hours; then put a few clean 
 stones in the bottom of the barrel, lay sti<*.ks across these 
 that the meat does not soak in the liquor that drains from 
 it. Pack the meat in layers, strewing between these the 
 remaining 2 quarts ot salt. Let it lie in the cask for Ifs 
 or 16 days, every day during this time tipping the cask 
 to drain off the liquor, or drawing it through a bung-hole 
 near the bottom. Pour this back in cupfuls, over the 
 meat. Take it out at the end of a fortnight, rub each 
 piece well over with dry salt, and return to the barrel. 
 If the liquor does not cover it, make fresh brine in the 
 proportion of 2 lbs. of salt, ^ oz. of saltpetre, and a quart, 
 of water, and pour in when cool after it has boiled for half 
 an hour. Lay a round piece of board upon the upp'' 
 layer and keep this down with weights. Examine f' 
 time to time to be sure the meat is keeping well. S' d 
 it seem likely to taint, throw away the pickle, rr each 
 piece over with dry salt and pack anew. Pork pickled in 
 this way will keep two years. 
 
 Salting Pork. — Cover the bottom of the barrel with 1 
 inch of salt; pack down 1 layer of pork and cover with 1 
 inch of salt. Continue this until the barrel is nearly full 
 or all the pork packed, then cover with a strong brine. 
 The meat should be packed as tight as possible, the 
 rind side down or next to the barrel, and always covered 
 with the brine. Weight the meat down if necessary. If 
 scum arises, pour off the brine, scald it, add more salt 
 and pour it back over the meat, examining before hand if 
 any soft rind is in the barrel. Old brine can be boiled 
 down, and if well skimmed, can be used again. 
 
 Receipt for Making Corned Beef. — Make a brine 
 
strong enough to carry a potato about half out. To ihe|| 
 proportion of half a barrel add ^ lb. of saltpeter; if pure, 
 you do not need as much. About ten days will cure it; 
 you ean tell from the amount of blood in the brine. When 
 cured, change the brine and put on a clean, weak brine to 
 keep It. (Jorned beef when cooked, the bones removed, 
 and pressed in corn beef pans, can be sliced and retailed at 
 a good price and be far superior to the corned beef that is 
 sold in cans. 
 
 Ham in Bladder. — Use the ham of a very fat pig; re- 
 move the bones, leaving fat upon the raeat^ an inch thick. 
 Trim as smooth and round as possible. Tlie pickling is' 
 done the sa^me as for common ham. The hams are then 
 washed, put in a bladder, twine wound around it, and luing 
 m a smokehouse for 14 days.- 
 
 Bayonne Ham. — From a freshly butchered lean pig, 
 the tenderloins are taken, which lie along either side ot 
 the backbone; are cut out lengthwise, as whole as possi- 
 ble, and trimmed olf round in the shape of a sausage. They 
 are then rubbed wdth hot salt, and should be placed in a 
 dish containing brine made of 1 lb. oC salt, boiled in two 
 ^arts of water, (the brine being cold before using.) The 
 meat must be entirely covered witli brine, and remain so 
 for 14 days. The tenderloins are then washed. Put them 
 in b^ef bungs, and wrap tightly with twine, in which con- 
 dition they should be smoked for 2 weeks. This tender- 
 loin sausage is really a delicacy and an ornament to the ta- 
 ble. 
 
 To Corn Beef, Pork or Hams. — 100 lbs. meat, 6 gal- 
 lons of water, 9 lbs. oi salt, 3 lbs. of brown sugar, 1 qt. 
 molasses, 6 oz. saltpe'tre; boil, skim, and let it stand ti'l 
 cold. Dissolve the saltpetre and add to the pickle. Pack 
 the meat and pour the pickle over it. 
 
 Corn Beef No. i — To each gallon of cold water put 
 1 quart of rock salt, 1 oz. ot saltpetre, and 4 oz. of brown 
 j^ngar (it need not be boiled;) as long as any salt remain^ 
 nmlissolved, the meat will be sweet. If any scinn shouhi 
 vhe, scald and skim well, adding more salt, snitpetre and 
 sugar; as you put each piece of meat into the brine, rub 
 it over with salt. If the weather is hot, gash the mea!: 
 to the bone and put in salt. Place a flat slone or some 
 weight oil the meat to keep it under the brine. 
 
( 15 ) 
 
 Corn Beef No. 2. — To every 4 gallons of water al- 
 low 2 lbs. of brown sugar and 6 lbs of salt', boil about 20 
 minutes, taking off the skuin; the next day turn it on the 
 meat ])acked in the pickling tub; pour oft' this brine; boil 
 and steam every 2 months, ad-iing 3 oz. of brown sugar 
 and -^ lb. of common salt. It will keep good a year. Sprin- 
 kle the meat with salt before turning the pickle ovf^r it. 
 Let it entirely cover the meat; add 4 oz. saltpetre Can- 
 vas lids are excellent for covering, as they admit the air 
 and exclude flies. Mutton and beef mav be kept sweet 
 several weeks by simply rubbing well with dry salt and 
 clo.-ely covering. Turn the pieces whenever the vessel is 
 uncovered. 
 
 Recipe for Mahiag Spiced Corn Beef. — Take 20 lbs. of 
 corn beef (or its proportion) fat and lean mixed, boil un- 
 til nearly done; then add 2 oz. of each of the following 
 named spices: Allspice, coriander, pepper, and 1 oz. of 
 cloven, (spices must all be whole;) boil \ hour and then 
 take out the meat, leaving the spices in the pot liquor, as 
 the meat will be sufficiently flavored. 
 
 To Cure Hams and Beef for Drying. — For 100 lbs. of 
 meat, use 7 lbs. of coarse salt, 5 lbs. of brown sugar, 4 oz. 
 saltpetre, 1 oz. of saleratus dissolved in water enough to 
 cover the meat — about 4 gallons. Pack the meat in the 
 cask without any additional salt and pour the pickle over 
 it. Let it stand aibout 6 weeks, then take the meat out and 
 j«.moke it. Hang the hams in the smokehouse, the legs 
 downward. After smoking, slip each ham into a loose 
 muslin sack to keep off the flies, and hang them up in a 
 cool, dry place. Be careful that the hams are not frozen 
 when the pickle is put on, or they will not take the salt. 
 
 PicMing Beef and Hams.— -^oi 100 lbs. of beef or ham, 
 add 6 lbs. salt, 2 oz. saltpetre, 2 tablespoons soda, 2 lbs. 
 sugar, 4 gallons water; mix well together. Sprinkle the 
 bottom of the barrel with salt, put in the beef with very 
 little salt between each layer; pour over the brine and put 
 on a weight to keep well covered. 
 
 JPlcMed Beef. —-Yvom a steer, take the tail end rump and 
 aitch, this being the second cut below the tail end rump. 
 Rub both with salt, a little saltpetre, and a liltie sugar. 
 Then jy'ace in a barrel used for pickling. A brine is then 
 prepared of boiling water and salt, which must be very 
 strono;. This brine when cold is poured over the meat so 
 
(18) 
 
 ttat it will entirely cover it. The meat is weighted do wn^ 
 with a wooden lid and stones, and left undisturbed for 3 
 weeks, after which time it may be taken out and hung in 
 the air for 4 days. Then smoke for 8 days. It can be 
 eaten raw or boiled in meat broth. Should not boil long- 
 er than 2 hours, and be allowed to cool m the broth. Ox] 
 or pig's tongue may be pickled in the same brine. 
 
 Corning Pieces. — The pieces generally used for corning 
 are the | ite, navel, brisket and top or sirloin, which have 
 the fat mixed through them. The riimp^, edge bones and 
 rounds are also corned and preferred by many on account 
 of their leanness and the delicacy of the outer fat. 
 
 Corned Beef. — To 100 fts. beef use 8 tbs. of salt, 3 oz. 
 saltpetre, 2 lbs. of brown sugar or molasses, 4 gallons of 
 water. Boil all together, then skim, and it is ready for 
 use. If it be kept long, add 2 lbs. of salt after 2 weeky 
 in brine. 
 
 Corned Beef. — 100 lbs. beef, 3 qts. of ground rook salt, 
 4 ft)S. of sugar, 4oz. saltpeter, mix well. Rub each piece 
 of meat with the mixture, pack close and pres^ hard. Beef 
 prej)ared in this manner makes its own brine, and will be 
 lit for use in 3 weeks, and will keep the year round by re- 
 packing and boiling the brine m July. 
 
 Hamburg Smohed Meat. — ^Take the tail end rump and 
 the aitch, same as in pickled beef; place in a dish with 
 boiled water, keeping the whole agitated for 6 minutes. 
 Then take out, rub upon all sides with a mixture of salt 
 nnd saltpeter, which has been heated in an earthen dish, 
 tiien put the meat in a large dish for 24 hoars, turn it over 
 on the other side and let it remain there for 24 hours lon- 
 ger; th« meat can then be smoked for 48 hours. Use the 
 brme in which the meat was pickled, add the necessary 
 water, and boil the meat in this for 3 hours, aUowing it to 
 cool in the broth. It can be kept for several \i\Leks, and 
 may be eaten cold with bread and butter. Kote -It may 
 also be boiled in the same manner as "boiled ham," 
 
 Jlomeopathic Meat. — All homeopathic meat contains no 
 spices except salt; neither are they smoked. Take a piece 
 of beef, pork or ham which is to be used for this purpose, 
 rub it thoroughly upon all sides with hot salt, and hang in 
 the open air, (this can only be done in winter) let the meat 
 hang until it is perfectly dry. A thick jjiece certainly 
 
( in 
 
 needs more time than a thin one, but on the average it 
 takes Irom 4 to 6 weeks. The meat will then keep for 
 vears. 
 
 Jr'alates — The ]»alate that lies in the root of the mouth 
 is a dainty that should bring a good price. 
 
 Trqye.—ThQ best is thick, white and fat — the honey 
 comb })art being the choicest. Dark tripe signifies a dis- 
 tillery-fed or diseased beef. 
 
 JBaco7i.—T\iQ manner of pickling and smoking bacon 
 differs somewhat from that of lean meat, even the thick- 
 est pieces of bacon being thoroughly pickled in 8 days. 
 The longer lean meat remains in the brine the more salt it 
 will absorb, while fat meat, aCter it is saturated to a cer- 
 tain degree, absorbs no more. While bacon can be pick- 
 led in eight days, if necessary it may remain in brine any 
 length of time without hurting it. While lean smoked 
 lo.eat will keep good for a long time out of brine, bacon 
 loses in quality the longer it is kept so, and different 
 substances gathering on the outside gradually work their 
 way through, until they not only discolor the bacon, but 
 also gives it an unpleasant tasie. Bacon can be made 
 from very fresh pork by rubbing the outside with salt and 
 immediately smoking it. This method is the quickest 
 way, but by pickling, it can be preserved much longer. 
 
 How to JBoll Ham. — For boiling ham, a young pig is 
 the best. For this purpose boil 1 lb. each of beef, pork, 
 mutton and veal bones, all fresh, over the fire with 4 qts. 
 of cold water. After they have boiled ^ hour the ham is 
 put in the broth and boiled one hour and a half. The 
 whole IS then removed from tlie stove and the ham left in 
 the broth until quite cold. The ham can then be taken 
 •out of the broth, the rind removed, and ground pepper 
 strewn upon the fat side. Pickled beef is boiled in the 
 •same manner. 
 
 Garmshi)i(j of Meat. — In no other branch of business 
 does cleanliness, neatness, aiKl the sieneral appearance of 
 things become so necessary and commendable as in the 
 butcher shop. Nothing recomnjends your meat more than 
 the general appearance, which may often be made more 
 pleasing to the eye by outer decor-itions. This ornament- 
 ing of eatables is called garnishing. It is evident that 
 only eatable articles are used for this purpose. For the 
 
18 ) 
 
 garnishing of raw, chopped meat, lard, etc. , which is al 
 ways put into dishes or plates and set upon the counter or 
 in the show window, a wreath of fresh, green parsley is 
 generally sufticient to ornament it, or ornamentation can 
 be done with melted lard, pressed through a paper funnel, 
 as described in stuffed pig's head. For garnishing of oth- 
 er goods, such as pig's head, head cheese, etc., different! 
 articles may be used, i. e. as mushrooms, cauliflower, 
 Turkish wheat, green beans, cherries, plums, onions, crab 
 shells, crab tails, divided boiled eggs, slices of beets, and 
 many other smaller things. All the first named articles 
 must be picked before using. This is done in the follow-;^ 
 mg manner: After being boiled, they are put into fruit | 
 jars. Then take wine vinegar, a little whole allspice, j 
 j.epper, cloves, bay leaves, cinnamon, and lemon peel j 
 ioiied together. Allow it to cool and pour over the arti- 1 
 cles in the jars. The next day the jars are closed with a \ 
 pig's bladder and put away for use. Or these ariiclef? can 
 be procured all prepared at fancy grocery stores. Very 
 much depends upon the tasteful arrangement and the sym- 
 metrical grouping of the different articles, as a person 
 will more frequently judge from the appearance of a thing, 
 than from its inner value. Besides imagination has a 
 great influence upon the taste, and the exterior appearance 
 chough only a secondary matter, is still of the greatest 
 importance. 
 
 jSmoking Meats. — In warm weather it is absolutely nec- 
 essary to prevent the smoke from reaching the smoking 
 chamber too warm, consequently th'3 smoking chamber 
 should be about 9 or 10 feet above the hearth or place 
 where the fire is built; the meat to be smoked should be 
 hung on poles, and these placed in the smoke house, hang- 
 ing those that are to be smoked rapidly in the 
 lower row, such as Knockers, Rocstwurst, etc., while sum- 
 mer and liver sausage are hung farthest away. Oak or 
 cedar sawdust must never be used in smoking meats. 
 Hickory sawdust is the best. A few janijjer berries or 
 juniper twigs are nice to add with the sawdust, as they 
 impart a delicate flavor to the m,eat. While it i-^ advisa- 
 ble to allow a current of fresh air to enter the smoke 
 house at times, care must be taken in cold weathtr that 
 the temperature does not fall too rapidly upon meat that 
 \s not thoroughly smoked, for frost is detrimental to it. 
 
( 19 ) 
 
 Seasoning Meats. — As people's tastes vary as regards 
 eatables, it is impossible to manufacture goods that will 
 nuit everybody. The aim thea should be, not to plea«e 
 the individual, but lo prepare your meats so that they will 
 please the majority of your customp.ra, as that which the 
 majority considers good is generally taken for a standard. 
 There is one error which butchers are apt to fall into — of 
 oversalting and the excessive use of spices — which realiy 
 spoil their meats rather than improve them; and again, 
 Ihey always suggest the idea of their use as perhaps to 
 hide something unpleasant in the meat. Yet, on the oth- 
 er hand, an insufficient quantity of either will leave the 
 Uneat with a flat and unpalatable taste that will soon spoil 
 your entire trade. This one process of seasoning is, there- 
 fore, a very im})ortant one, and not as thoroughly under- 
 stood and practiced as it should be. 
 
 VEAL SKINS. 
 
 The time has arrived when it is only by taking off and 
 
 caring for skms well, that butchers can realize satisfactory 
 
 prices. The best skms are so cheap that the medium. and 
 
 ^inferior skins are hardly worth the tanning. Drawn off 
 
 jor "listed" skins will always remain the most valuable. 
 
 A few hints in regard to taking off skins with the ma- 
 terials at hand in the ordmary slaughter house, adding, 
 perhaps, the bellows. 
 
 ^^ Sticking.'''' — After knocking down the calf cut the jugu- 
 lar vein so that the animal will be well bled; this improves 
 the meat and also prevents a discoloiation of the skin. 
 The incision should be made lengthwise of the neck, as 
 the cheek ot the skin is of some value if not out crosswise, 
 otiierwise it is pnly good for glue stock. After the calf 
 has been strung up, stroke down the sides to prevent any 
 blood from settling between the skin and the meat; it 
 takes but a mxoment and will be noticed in the better ap- 
 pearance It presents, besides taking the salt better in curing 
 
 ^'•Ilippingy — Make the slit from the middle of the un- 
 der j tw over the brisket down the center of the belly be 
 tween the teats and even an inch or two down upon the 
 roots of the tail. As to the legs, much of the shape of the 
 hide depends upon the way they are ripped. A piece of 
 calf skin is worth YO cents per pound if choice and aver- 
 
(20) 
 
 ages perhaps 3 ibs. It is easy to decrease its value 10 cts- 
 per lb. if tiie legs are not cut properly. The correct way 
 is as follows: 
 
 Take hold of the foreleg with the left hand, cut around 
 the leg just above the dew-claws, step back a step towards 
 tlie tail to straighten the leg, drawing it a little away from 
 the body, insert the knife at a point wbere the hoof is 
 f-]jlit on the front or forward side of the foot; now care- 
 fully run the knife directly over the knee so as to split it 
 exactly in the center avoiding any side cuu or Fcaliops, ex- 
 tend the slit to the top or center of the brisket l)one; serve 
 the other foreleg in the same way. V\'hen this is done, 
 grasp the hind foot in the left hand cutting around the 
 same as on the front foot; step back towr'^i'ds the head to 
 straighten the leg, insert the knife at the Isack side of the 
 leg between the dew-claws, run it down cnrectly over the 
 gambrel, then follow the line marked by the parting o£ 
 the hair so that the slit runs where the hair parts, or more 
 properly perhaps, where it meets; this line can usually be 
 seen quite plainly; if this is followed the knife will strike 
 the belly between the teats and the roots of the tail; do 
 the same with the other leg and the skin will have a flat 
 and even appearance when taken off. Now skin enoughj 
 near the dew-claws to be able to take the skin m the hands 
 and pull off from the leg without further use of the knife. 
 The butcher must be able to do his work quickly, as the 
 skin comes off much harder after the calf is cold. 
 
 7Vie Head. — Some butchers do not skin the head think- 
 ing it does not pay, or that they will scald the entire head 
 with the skin, and then scrape off the hair; but the hkiu 
 on the head is worth taking off with the balance of the 
 hide, if the throat is not cut crosswise. Skin the head in 
 the ordinary way to a point about four to seven inches 
 back of the ear. Of course as much care is not necessary 
 on the head; a few scores even are allowable on the best 
 skins. 
 
 SJdnning the Body. — The skinning of the body is the 
 main feature of calf skinning, and butchers differ nn'.cii 
 upon this point. One way is, after the preliminary work 
 is done and the calf strung up, commence upon the left 
 side of the belly and skin with the knife enough to gras}> 
 the skin in tlie left hand, then cotumpnces the fisting off 
 process. If it separates easily no instrument is necessary 
 
( 21 ) 
 
 f, laowever, it adheres too closely to the meat, take a piece 
 )f hard pine eight inches long and 2 inches wide with 
 ounded edges and shaped like an ordinary table knife, 
 ising it in place o£ a knife, making downward thrusts 
 svitli the end of it as you would with a skinning knife. Tins 
 7/ill take perhaps a little longer and a little more muscle 
 /nan with a knife, but the hide will be nicer and free from 
 Bcores. Some butchers say after having skinned well 
 down the center of the back on one side of the calf, it is 
 easy standing facing to thrust the right fist entirely around 
 the calf and with one strong upward thr-icl entirely remove 
 it from the hindquarteris; but be sure and not use a knife 
 in doing this. When loose from the hindquarters it is 
 then easy to pull it from the forequarter. 
 
 Second Method. — After skining the head, hang up and 
 make an incision in the belly about 2 inches long, take an 
 ordinary steel and thrust it in between the skin and the 
 meat, working it in all directions until the "skin is sepa- 
 rated within reach of the steel, then apply the lips, or an 
 ild-fashioned bellows, and fill the space with air, grasp 
 yie opening with the left hand and strike with the palm 
 if the right a faw blows upon the air confined inside. If 
 lis is done quickly while the calf is still warm, the skin 
 rill separate to a much greater extent than would be at 
 /rst supposed. Now rip the legs and belly as in the first 
 (uethod and finish the same. 
 
 \ ^^ Curing.'''' — Never put a skin in pickle; it causes it to 
 ji^^lump nicely at first, but an old tanner can tell it imme- 
 diately, as it soon falls away — that is, the plumpness dis- 
 appears and it can never be brought back again to its or- 
 iginal fullness, but continues flat, and when made into 
 (leather is not as good in quality and will not make as 
 jnaiiy pounds from the same number of pounds of stock. 
 Do not allow the skin to drop down into the blood, but 
 keep it clean and away from the sun. Do not allow it to 
 touch iron, as rust is fatal to any calf skin; but place it 
 fiat u;')on the floor, sprinkle thoroughly with salt, being 
 sure that every spot is covered; rub in thorougly. Place 
 the next one on top of this and serve it in the same man- 
 iier. Do not pilo more than one together until the ani- 
 mal heat has left the hide. Skins in summer time shou'd 
 never be left more than an hour before being salted. Af- 
 ter the skins have lain in pack a week, they are ready to 
 
(22 ) 
 
 ship, and should be shipped as soon as enough are ready 
 to make 200 or 300 lbs., for the fresher the skin the bet- 
 ter the leather. Good choice skins will sometimes aver- 
 age as high as 95 cts. per ft)., though the commoner price 
 is VO cts. Do not allow skins to lie until they have a pink- 
 ish tinge, as they will be of an inferior grade. They 
 show they have lain in }>ack too long. In tying up, fold 
 the edges in and leave the hair side out, puttmg about 50 
 lt)S. in each bundle, tieing stoutly with good twine. 
 
 CHAPTER VI. 
 
 CASIXGS. 
 
 A great deal could be written about casings and the ins 
 and outs of the trade. In the hands of reputable dealers, 
 the trade is all risjht, but otherwise it is open to fraud. If 
 goods are well cleaned, from good stock, and cured with 
 a proper amount of salt, they are generally worth the 
 money that is asked for them, but when you come to take 
 i.hese same casings, repack and mix them with inferioli 
 goods, oversalt and overweigh them, you have casings tha, 
 can be sold for 25 per cent, less and pay a better profit 
 Casings cannot be safely kept without being well salted 
 but it is easy to overdo it with salt at 80c to $1 pe ' 
 barrel. Casings are sold by the bunch and by the pouncf 
 The latter way is better, as a keg will often vary 3 to (' 
 Ifes. in the same number of bunches. ; 
 
 /Sheep Casings — Are generally imported goods. Thej 
 come from England, Holland, Victoria, New Z-^nland, 
 South America and Russia. A great many American ca- 
 sings are in the market, but are not suitable, being too 
 teiider and too large. The best are from England, if 
 siiictly selected. The Holland goods arc nearly the sam< 
 The bulk of these two is consumed in the United Statesi 
 Victoria casings are of medium size and are good. The 
 l^ew Zealand, strong and of convenient size lor this mar- 
 ket, but are not generally selected. South American cas- 
 ings are but recently introduced here, but if improved will 
 strongly compete with the other products, Russian cas- 
 inga are dry salted and are l-arger and stronger than the 
 others, but their making up is not suitable for tins mark- 
 et, being m rings about 3 inches in diameter and 90 to 100 
 feet in a ring. Thev have a slight flavor of being smoked 
 

 ( 23 ) 
 
 ,nd will stuff 90 to 100 Tbs. of meat. Further, the Rns- 
 
 ian salt contains a large per cent, of lime, iron and sul- 
 
 )hur, which rums the skin in a short time. A few fairly 
 
 >'ood casings come from Canada and California, but 
 
 he majority are poor and are used to mix with otb- 
 
 irs. Tiie principal use of the American casing is for 
 
 T'*mgs for different purposes. Sheep casings are used for 
 
 ^'•'enna (Weiner), Frankfort and Bratwuest sausages. The 
 
 length of the intestine of a sheep is from 28 to 40 yard:?. 
 
 About one-half of it is wide, the balance medium and 
 
 larrow. The filling capacity of the best casing of a sheep 
 
 .s about 20 lbs. of meat. There is usually trom 100 to 120 
 
 yards in a bunch, and the animals must be from 3 to 6 jrs 
 
 old to make prime goods. Sheep casmgs should stuff 60 
 
 to 75 ibs. of meat to lib. of casings and tie into sausages 
 
 holding about 4 oz. each. 
 
 Hoff Casiiigs — Are the small intestines of hogs. To 
 
 be good, should be well cleaned, of good, fair color, well 
 
 salted; the choice is for medium. What is meant by that 
 
 ^s, the pick of casings from medium sized hogs. The 
 
 ^rgest and smallest are put into other brands and sold for 
 
 *^iss money. The best casings should be from 4 to 6 mos. 
 
 d; giving them time to become tough and well salted. 
 
 'tedium will stuff per pound of casings from 30 to 40 fbs 
 
 f meat. 
 
 ? Hog Bungs — Are the intestines from the stomach to 
 , Le rectum, which is called the crown, and they are sold 
 Jith or without the crown, and are used for summer and 
 Aver sausage. Wesands are used for the same sausages. 
 
 j JBeef Casings — Are used in larger and increasing quau- 
 iities every year. These in the market generally are of 
 jthree kinds. 
 
 ' Beef Hounds. — This is the small intestine of a beef, 
 and should be from 1 to 1-^ inches in diameter, of a fair 
 color, and smell perfectly sweet; no odor; are used most- 
 ly for bologna sausage; will average to hold per lb. about 
 SOibs. meat. 
 
 / JBeef Bungs — Are the large intestine from the stomach 
 I to the smaller intestines of the beef; are from 3 to 4 inch- 
 I es m diameter and should be of a fair color, but they 
 1 smell slightly tainted; are used for bologna sausage, head 
 f cheese, blood sausage and ham sausage; will average to 
 
(24) 
 
 3ach pound of casings about 50ft)S. of meat. Are prefei 
 [•ed by many for bologna, as they do not dry up so quick 
 Middles — Are the intestines leading from the bung t 
 the rectum; are larger than the rounds; are used for be 
 logna and summer sausage; will hold to each lib. of cas 
 ings about 30ft)S. of meat. Casings should be kept cove^^ 
 Bd with salt, and never should be over 3 or 4 moiiths om 
 as the salt is apt to make them rotten; should be kept ii 
 a slightly moist place. Always soak casings well befor 
 using. As to cleanliness of casings, there are not man^j 
 who engage in the business ot cleaning casings who do no] 
 make it a trade in itself, and do it properly. A sausao-J 
 casing cleaned by a regular dealer is about as clean a thin| 
 as there is. 
 
 Ti-uff.es for Use in Sausage. — The truffle is an aromati(! 
 plant which externally much resembles the potato; it ii 
 much used for culinary purposes, and especially in the 
 manufacture of sausage. The best of these come fron| 
 France. While they may be obtained already prepared! 
 yet it is well to know how to prepare them oneself. In 
 fresh condition they will not keep long without spoilin? 
 and are prepared as follows: Place the tiuffle in lukpwarj 
 water, take each truffle out separately and clean it fro 
 all dirt with a brush, and place it again in cold wat^ 
 From this they are again cleaned the same as before, ai 
 the operation repeated 10 or 12 times, using fresh wat^ 
 each time until convinced that all the worm^ which md 
 always are in them, have been removed. The truffles al 
 then carefully peeled, cut through the center, and place 
 in a kettle containing Bordeax wine; (to lib. truffles us' 
 i bottle of wine;) the kettle i«. covered and its coi 
 tents boiled for 5 minutes, being careful that the wine 
 does not run over, which it is very apt to do. After re 
 moving the kettle from the fire, in place of the lid tie a 
 pig's bladder carefully over the top to make it air tighty 
 or pour it into air tight cans and set it in a cool place. 
 When treated in this way the truffles will keep for 3 o./; 
 weeks. If wanted to keep longer, pour a sheet of swe 1 
 oil over the whole. ? 
 
 Jliyits to a Butcher — As to arranging his shop: Always 
 suit yourself, but in doing this keep in mind your patron^; 
 and suit them at the same time. Take the common shod) 
 
( 25 ) 
 
 oom, 18 to 30 fecc wide, generally divided across, leav- 
 ig a front and l);/.ok room. On oDe entire or both bides 
 'ould be your quarter racks; above them many put in a 
 ght rack, slanting forward for hams, dried beef, etc. The 
 ounter across the shop can be either curved or straight. 
 *ut your blocks back ot the counter, and the cooler, with 
 ,3tail window, as near the blocks ao can be had. Coolers 
 ery often stand with only a part in the front shop. 0ft- 
 n times cooler will set side to the front, with entrance and 
 window at eads and piece rack against the side of the 
 ooler. Arrange it to be the most canvenient. Have box- 
 ^s handy to put all bones and scraps in; never throw them 
 m the floor. Have nice screen doors for your front en- 
 hance and have wire over all openings to keep out flies 
 \id insects. If you have a door or opening between the 
 lont and back room, have it so you can close it; and if 
 /ou want ventilation, use a screen door in summer. Keep 
 jour ceilings and walls nicely whitewashed or papered. 
 (t don't cost so much to neatly paper your ceiling, and it 
 'ill add 100 per cent, to the looks of the shop, in the 
 '^ntry a nice lamp or two suspended from the ceiling over 
 \ counter adda; greatly to the general appearance of the 
 )m. Keep your market clean and sweet. Never wait 
 a customer with dirty Jiands or dirty clothes. An a- 
 ( m can be made of the cheapest material; if it is clean, 
 ^t is all that is wanted. Always remember one thing — 
 -\t nine-tenths of your customers are women, that ihey 
 ye quick eyes, and notice an untidy shop or a dirty 
 k. A clean market and a clean man will attract their 
 ntion and good will at once. It is time that the most 
 ortant trade in the country sliould drop its dirty, care- 
 3 ways, and better itself and the business by paying 
 re attention to these things. There has been a great 
 Miga in the last ten years, and if kept up for the next 
 years, *'as clean as a butcher" will be a proverb. 
 
 CHAPTER Vil. 
 
 SAUSAGE AND MEAT EECIPES. 
 
 \Blood Pudding No. 1. — Use the belly and cheek meat 
 
 ./one pig, (about 28 lbs«) fat and lean mixed, adding the 
 
 J^iart. Boil, according to the age of the pig, from 1 to 
 
 'fhoura, being careful not to cook too soft. Remove, and 
 
(26) 
 
 cut into small cubes. Poar enough broth over to cov( 
 it, so that the fat, which has gathered upon the surfat 
 can be removed. When the meat is cleaned of all fat, ad 
 to it 16 oz. of salt, 2 oz. ground majoram, 2 oz. groun 
 allspice, 3 oz. ground pepper,^- oz. of ground cloves, ^ ox 
 ground ginger. To tliis preparation add all the blood ol 
 tained from the pig, after it has been pressed through > 
 sieve, to expel any lumps. Mix all together thoroughly 
 pour into casings, using a blood pudding funnel, and tie. 
 Then place them in boiling water, or better still, the brotb 
 in which the meat has been boiled; keep them in constant 
 motion until they begin to swim, which is caused by the 
 expansion of the air inclosed in them. They are then to 
 be pricked with a fork to allow this air to escape. It this 
 is neglected, the fat, which should be equally distributee 
 through the whole sausage, will gather, in cooling off, at 
 those places where the air was. The sausages are boiled 
 until deal, transparent fat issues from them when pricked. 
 They are then removed, immediately washed in cold wa- 
 ter, and placed upon a clean board to cool and dry. Thes<' 
 sausages are now ready for use and may be eaten whil^ 
 still warm. They will not keep long in warm weathe/. 
 tlierefore, if they are to be kept any length of time, the^ 
 should be smoked about 8 days, and then kept in a mois. 
 place until eaten. 
 
 -Blood Padding JVb. 2. — Use cheek meat, heart, lungi^ 
 and pork rmd in any quantity that is convenient. Cut thg 
 pork rind into small pieces, boil in clean water until threu 
 fourths done, saving the broth and rind. Cut the balance 
 of the meat together quite line and boil it slowly with thd^ 
 pork rind and broth, allowing the broth to cover the 
 meat. Remove the fat that rises to the surface, as th^i 
 sausage will not look well if it is left. Cook until done.[ 
 Take 1 gallon of calves' or hogy' fresh blood immediately'*, 
 after killing. Stir it in a vessel 10 to 15 minutes until itr 
 will retain its fluid condition. Then pass through a fine • 
 sieve to break up any lumns. Mix 15 lbs. of the cooked r 
 meat as above with the 1 gallon of IjIoccI, and season to \ 
 suit. Pour through a funnel into beef middle casings, ty, 
 filling three-fourths full, the end being tied. Cut mtoX 
 convenient lengths for sale. (Do not use stuffer.) Tie up ))] 
 the open end. Now place the sausage in the broth and^ 
 allow it to boil. The blood, in cooking, will expand and I 
 
{21 ) 
 
 Rfll out the remaining part of the casing. Stir continually 
 [)ir the blood will all collect in the lower side of the casing. 
 VJ/^hen cooked, the sausage will rise to the top of the wa- 
 i^v and float, caused by the expansion of the air. Wher- 
 ejver air collects, pierce with a snaall tined fork, or fat 
 W-ill fill these places. When of a good appearance, re- 
 aiove and wash in clean cold water and allow it to remain 
 l/here until cold. The sausage can be improved by smok- 
 ing cold over a very low fire of shavings or sawdust. A 
 i^'ot fire will cause it to sw^at and spoil its appearance. 
 
 Gruetz Wurst^ or Grit Sausage. — Gruetz wurst is made 
 t3ie same as blood pudding, and adding generally 3 parts 
 D'f grits to one part of the blood sausage mixture. The re- 
 quired salt and spices must be added. This sausage is 
 treated the same as blood sausage, but is not adapted for 
 smoking, and therefore must be eaten while fresh. A nice 
 way to cook it is to fry in butter or lard. 
 
 Tongue Sausage JSFo. 1. — Take 11 lbs. of flank, 6^^ ibs. 
 of cheek, and 4|-ft)S. of shoulder meat from a young pig, 
 together with 2^1bs. of fat, raw pork. Boil altogether -J- 
 hour, remove and out in small cubes, then scald again in 
 boiling water and add to this a mixture of lib. of finely 
 chopped pig^s liver and 2 qts. of pig's blood, which has 
 been pressed through a sieve; spice with the following: 
 11 oz. of salt, 2 oz. ground pepper, 1 oz. ground allspice, 
 ^ oz. ground cloves, ^ oz. ground ginger, 1 oz. ground 
 marjoram. Mix together thoroughly. Now cut 8 inches 
 long, and distribute these as equally as possible through 
 the sausage while stuffing. Tongue sausages are boiled 
 the same as blood pudding. A large smoked sausage re- 
 quires about f of an hour and a small one ^ hour for boil- 
 ing. 
 
 Toyigue Sausage JVb. 2. — llfbs. fat pork cut in small 
 cubes mixed with 1ft). of raw, finely chopped pig's liver, 
 and 1 pint of pig's blood, previously pressed through a 
 sieve. Spice with 4-^ oz. salt, 1 oz. ground pepper, ^ oz. 
 ground cloves, \ oz. ground ginger, and ^ oz. of crashed 
 marjoram; mix the mass thoroughly. Then pour into ca- 
 si|ngs, and treat the same as blood pudding, adding per- 
 haps a well-pickled ox tongue, previously cut into narrow 
 stirips. In place of ox tongue, a pickled pig's tongue or 
 calf's tongue may be used. 
 
 / 
 
 r 
 
( 28 } ^ 
 
 Lung Blood Sausage. — This differs from the blood pad- 
 ding only in having chopped, pig's lung mixed with the 
 blood, after it has been been pressed through a sieve. A 
 mixture of blood and lung is then used in the same pro- 
 portion as if it were pure blood. Lung blood sausage is 
 preferable to the common blood sausage, because it does 
 not become hard and dry after smoking, and consequent- 
 ly is more tender and agreeable to the taste. 
 
 Liver Sausage.- -Take 2 pig livers, (to this 1 veal liver 
 miy be added without harming the quality) cut into slices 
 removing all the blood veins. Pour boiling water on th'e 
 livers, and repeat the operation until the liver is freefd 
 from all blood, and looks white and clean; usually 3 tim^3s 
 would be sufficient. Now chop the livers quite hne, tbe^n 
 add all the fat obtained from the intestines of 1 pig aftdr 
 it has been boiled -J hour and chopped fine. Then add si^ 
 lbs. of fat pork cut in small cubes, previously boiled ^ hiK 
 and season with the following: 6 oz. of salt, 1 oz. ojf 
 ground marjoram, ^ oz. of ground thyme, :|^ oz. of groun/li 
 basilicum, ^ oz. of ground sage, 2 oz. ground pepper, 1 o|z. 
 ground allspice. Stuff in narrow hog casings, and plaice 
 in the hot meat broth used in preparing it; keep there a30 
 minutes over a moderate fire without boiling. Large sai.u- 
 sag.es will have to be kept longer. Unless clear bro*;h pr 
 water is used, the sausages will not be white. While bolU- 
 ing, they must be continually turned, lifted to the surface 
 and pricked with a fork to preventfat from gathering. Af- 
 ter removing them from the hot water, place them in cold 
 water, allowing them to remain long enough to thorough- 
 ly cool. After cooling, they are placed upon a clean 
 board to give them the proper shape. They are then hung 
 up for a day in summer, and from two to three days in 
 winter before smoking, which requires about 6 days. Note 
 — Livers can also be boiled whole, and grated upon a gra- 
 ter. When Ibis is done, the veins are all taken out. \'o 
 increase the quantity of sausages, a little veal, especialfiy 
 from the head, is sometimes added. The kidneys may ial- 
 so be used. j 
 
 Eaisin Liver Sausage. — Take 3|- lbs. of pig's livets, 
 prepared the same as in liver sausage. Chop with it i 
 calf's brains, well cleaned and washed, and -^ dozen baker's 
 rolls, soaked in water and then pressed dry; add 4 oz. of 
 raisins, 4 oz. currant?, 4 o.t. peeled and coarsely chopped 
 
( 29 ) 
 
 almonds, 4 oz. of fine white sugar and 3 medium 'sized on- 
 ions, previously cut into pieces and browned in lard. These 
 ingredients are thoroughly mixed, then stuffed in narrow 
 hog casings. These sauRages are usually about 13 inches 
 in length, and form a circle by tying the 2 ends together. 
 They are treated the same as common liver sausage, but 
 being smaller, they must not be boiled more than ^ of an 
 hour. They are not smoked, but must be eaten while 
 fresh, and will keep from 6 to 8 days in winter. If fro- 
 zen, they will keep an indefinite length of time. 
 
 Trvjjlc Zdcer Sausage. — Take 5-^ft)S. fresh pig's liver, 
 prepared the same a$ in liver sausage, 2^ lb.s. of fat from 
 the intestines, and 1 lb. of raw, fat pork; chop together 
 fine, and ^ lb- prepared truffles, cut into narrow strip?. 
 Season ^ith 3 oz. salt, 1 oz. ground pepper, and to this 
 add 2 tablespoOiisi al of the wine in which the trufiies have 
 been boiled and preserved. Mix all together carefully and 
 stuff in hog casings. They are boiled the same way as 
 liver sausage, requiring usually f hours. If air bubbles 
 appear, prick with a fork. They are treated the same as 
 in common liver sausage, and require about 4 days for 
 smoking. Note — Other sipces besides those mentioned 
 ought not to be used, as it will destroy the aroma of the 
 truffle. 
 
 Anchovy Liver /Sausage. — Take 5^ lbs, of scalded raw 
 pig's liver, prepared the same as in liver sausage, 1 lb. of 
 anchovy (a prepared herring) washed, and all bones and 
 tail taken out, 2|- lbs. boiled veaL 1 lb. of lean, boiled 
 pork from the shoulder, 3^ lbs. of boiled fat from the in- 
 testines, all chopped together fine, and to this add 1-| lbs. 
 ot raw, UA- pork cut in small cubes; mix with the rest, and 
 chop again ^uita fine. Then add the following: 2 oz. salt, 
 2 oz. ground pepper, 1-1 oz. ground thyme, 1-7 oz ground 
 marjoram. Stuff in middle beef casings. They can then 
 be treated exactly the same as liver sausage. 
 
 Goose Liver Sausage. — Take 11 lbs. of pig's liver, clean- 
 ed and prepared tbe same as in liver sausage; 3^ lbs. veal, 
 boiled soft, 5^ lbs. boiled fat from the intestines and 2-| 
 lbs. of fat, raw pork, chopped fine. Season with the fol- 
 lowing: 6 oz. salt, 2 oz. gr- and pepper, \ oz. ground all- 
 spice, ^ oz. ground mace, -^ oz. of cassia bud, |- oz. ground 
 thyme, and \ oz. of ground marjoram. Mix thoroughly, 
 addinar perhaps 1 qt. water, if the mixture is too sti^. 
 
 
( 30 ) I 
 
 Now take 5|- lbs. of goose liver, previously soaked about !, 
 2 hours in clear, cold water, and cut into cubes 1 inchi 
 square. TJieee are added to the sausage mass, the whole / 
 nnxed well and poured in hog's bungs by means of a fun- , 
 nel. After tying, the sausages are pricked with a fork be- | 
 fore boiling to prevent them from bursting, which they , 
 otherwiee would very likely do. The boiling, cooling and ) 
 smoking should be followed the same as with liver sau- 
 sage. 
 
 Ti-u.ffie Goose lAver Sausage. — Take 5^ log. of pigs' liv- { 
 er, cleaned and prepared the same as ia livei sausage, 3-^ ^ 
 lbs. of boiled fat from the intestines, 2|- Tbs. of raw, fat 
 ])ork, 5-|- lbs. ot well soaked goose liver; chop altogether ; 
 fine, and add 2-^ lbs. more of goose liver cut in cubes 1 in. ; 
 square. To this add 5 oz. of salt, 2 oz. ground pepper, 
 and 11 lbs. of prepared truffles cut in small cubes. Stuff 
 in hog bungs, boil and cool, the same as in plain liver 
 sausage. 
 
 False Liver Sausage. — Take 4-J-lbs. of boiled ^aot^Ji meat, 
 4|^ lbs. of Hank meat, (both from a good pig) 3^ lbs. of 
 fat from the intestines, 2|- lbs. of boiled veal, 6 small on- 
 ions fried in lard, and 2-|ros. of lean pork; chop altogeth- 
 er fine, and add 5 oz. of salt, 1 oz. of ground white pep- 
 per. Mix together thoroughly and stuix tightly in beef 
 middles. After being tied, they are boiled in clear water 
 or better, in meat broth, for about ^ hour over a moderate 
 fire. After removing, they shordd be cooled in sever- 
 al changes of cold water. They can then be hung in a 
 cool place, where they can be kept for several weeks with- 
 out bein£ smoked. 
 
 Brain Sausage. — Mix with the brains of 2 calves which 
 have been freed of all skin and washed clean, 1 lb. of lean 
 and -J- lb. of fat pork, previously chopped fine. Season 
 with 5 raw, grated onions, 1 oz. of salt, and ^oz. of ground 
 pepper. This mixture is stuffed in beef rounds, and boil- 
 ed in clear water tor 5 minutes. They should then be 
 kept in a cool place until ready for use. 
 
 Head Cheese No. 1. — Take 11 lbs. of rind from the bel- 
 ly, upon which \ inch of fat has been left, and 2 pork 
 shanks, both of which have been boiled until quite tender 
 cut into pieces about 1^ inches long, and add 5 oz. salt, 2 
 oz. of ground pepper, and 1 oz. of whole caraway seed. 
 
(81 ) 
 
 jMix together, aad stuff in bladders or bungs. They must 
 \theix be boiled from -J- to f hours, according to the size. 
 After boiling, they can be pressed with a weighted board, 
 jthua giving them a flat appearance. If they are smoked 
 they should not remain in the smoke house longer than 5 
 days, or they will become quite hard. If they are to be 
 used fresh without smoking, the grated rind of a lemon 
 may be added. 
 
 Head Cheese No. 2. — Take from a hog 8f ibs. of flank 
 meat, fat and lean, 3f ib^. from the shoulder. To this add 
 3f ft)s. of pickled veal from the round, and 6 pickled 
 calves' or pigs' tongues, boiled, but not too tender; cut all 
 into strips and add 12 oz. lean and 6 oz. of fat, raw, chop- 
 ped pork, 6 small onions chopped fine and fried in butter, 
 then season with 2 oz. of salt, 1 oz. of ground pepper and 
 a very little grated lemon peel. This mixture is stuffed 
 in pig's bladders or bungs; is boiled \ hour, and then 
 treated the same as Head Cheese No. 1. 
 
 Italian Pork Sausage. — Take 4|- lbs. of raw, lean pork 
 from the shoulder, 4^- lbs. of boiled and pickled salt pork, 
 ^^ lbs. of raw veal from the round, 1 lb. of sardines with 
 all bones removed; chop all together fine and add 2^ lbs. 
 of raw, fat pork cut in small cubes. Season with 8 oz. of 
 salt, 2 oz. of ground pepper, 4 oz. of capers, and 4 oz. of 
 Pistachio nuts peeled and boiled in wine. After mixing 
 the whole thoroughly, add 6 pickled and boiled tongues, 
 cut into narrow strips. Stuff m beef bungs. In boiling 
 this sausage, it should be wrapped in a cloth, and twine 
 wound its whole length, and allowed to cook for 1 hour, 
 Then remove to a cool place for 24 hours. A tasty way 
 of garnishing this sausage is by using a coating of colored 
 or uncolored lard, and ornamenting with powdered eagar, 
 or small sugar cakes. 
 
 Knockers. — Take 11 lbs. of raw, lean pork meat from 
 
 the shoulder, 2^ lbs. of raw beef, and 4-J lbs. of fat pork. 
 
 Chop all together very fine and add 6 oz. salt, 2 oz. ground 
 
 pepper, \ oz. of saltpetre, 1 oz. of caraway need. Mix 
 
 well together and stuff in hog casings. Immediately after 
 
 it is made it should be hung in an airy place for 4 or 5 
 
 days; after becomicg quite dry, should be smoked for 6 
 
 J days. It is then ready for use and should be kept in a 
 
 A cool and well ventilated place. Note — If agreeable, some 
 
 / \ finely chopped garlic can be added to this sausafiQ. 
 
 \ 
 
( 32 ) 
 
 Itoestwurst. — Take llibs. of raw, lean pork, 4|- fba. of 
 good veal from the round, 3^ ibs. of fat pork, all chopped 
 together fine. Add 6 oz. salt, 2 oz. ground pepper; mix 
 well, adding 1 qt. of clear, cold water. Stuff in narrow 
 hog or sheep casings. After tying the ends together, they 
 are divided in the middle and twisted there, thus forming 
 a two-link sausage from the original. They should then 
 be smoked thoroughly for 24 hours. Should not be kept 
 longer than 8 days, as they become hard and dry. They 
 are prepared for use by putting them in boiling water for 
 3 or 4 minutes. 
 
 Saucisse. — These small sausages are made the same as 
 Roestwurst with the addition of a little good wine, and a 
 little grated lemon peel, in which case they must be eaten 
 while fresh. If desired, a little cardamon seed may be 
 add^d. Only the smallest sheep casings are used for this 
 sausage. 
 
 PorJc Sausage. — To make a good pork sausage, use a- 
 bout 45 ihs. of lean pork, and 12 lbs. of fat pork; chop 
 together fine; add 12 oz. salt, 2 oz. ground pepper; mix 
 together thoroughly and stuff in narrow hog casings. If 
 these sausages are for immediate use, they are greatly im- 
 proved by adding a little cardamon seed, and a sm.all quan- 
 tity of grated lemon peel. The proper way to cook them 
 for the table is to fry brown in butter, which can be done 
 in about three minutes. Pork sausages are very apt to 
 burst in cooking. To avoid this, dip them into boiling 
 water before frying. 
 
 Summer Sausage. — 11 lbs. of lean, raw beef, 6|- ibs. of 
 fat, raw pork; chop together moderately fine, and season 
 with 6 oz. salt, 2 oz. ground pepper, and ^ oz. of whole 
 coriander seed. Mix well together, adding about 1 gill of 
 water, and stuff into beef rounds. The ends of these sau- 
 sages are tied together. Smoke for 48 hours, and, if kept 
 in an airy, cool place, they will remain good for at least 2 
 weeks, in any kind of weather. When ready to be eaten 
 they should be boiled for about 10 minutes. 
 
 Stmuner Sausage. — To equal parts of good beef and 
 lean pork, add ^ of the amount of fat pork. Trim the 
 beef free from sinews and beef fat; chop fine: then add 
 the lean pork; chop again and add the fat pork in small 
 sQuares. Chop until well mixed, adding salt and pepper 
 
/ 
 
 ( 33 ) 
 
 to suit the taste. Stuff into hog bungs or beef middle ca- 
 sings very tightly and hang in the open air 4 or 5 days. 
 Smoke very slowly 3 to 5 days. To remove the white ap- 
 pearance that tbey sometimes have after being kept awhile 
 lub with a cloth saturated with fat. This sausage may be 
 kept from 4 to 6 weeks in winter time. By making sum- 
 mer sausage the same as above, but allowing the meat to 
 be very coarse, it is called Salami. It will remain good 
 perhaps a greater length of time. Care should be taken 
 not to allow any unfilled places in the sausage casing, and 
 no water should be added. Casings to be used for sum- 
 mer sausage should be thorougly washed and soaked in 
 water 24 hours before using, to entirely remove the salt. 
 
 Westphalien Sausage. — Take 11 ft>s.of lean pork, 3^ lbs 
 of fat pork, both raw. Ci.fc these into very small cubes, 
 and add 6 oz. salt, 2 oz. ground pepper; mix thoroughly. 
 Stuff into narrow hog casings, tying the ends together, 
 and hang in a cool, dry place for a few days before smok- 
 ing. Should be smoked about 8 days. After this they 
 can be kept in an airy place for a long time, and may be 
 eaten raw with bread, or boiied, or fried with vegetables. 
 They may be also eaten while fresh, if cooked. 
 
 Salami. — 11 lbs, good lean beef, freed from all sinews, 
 3^ lbs. of lean pork, 3^ lbs. fat pork; chop all together 
 fine, and add 8 oz. salt, 2 oz. ground white pepper, ^ oz, 
 powdered saltpetre, and ] glass of Rhine wine, in which 4 
 pieces of garlic have beeii soaked for 24 hours. Mix to- 
 gether thoroughly and stuff mu large casings, bungs or 
 bladders. Hang in the open air for 2 or 3 weeks, and 
 then smoke from 10 to 12 days. Note — If Rhine wine is 
 not obtained, good rum will answer. 
 
 Frankfort Sausage. — 11 lbs. of lean, b^ lbs. of flank, 
 and 2^ lbs of very fat pork. Chop together moderately 
 fine, adding 1 lb. of finely-chopped veal. Season with 5 
 oz. of salt, 2^ oz. of ground white pepper; add 1 quart of 
 water. Mix together well, and stuff in narrow liog cas- 
 ings. These sausages are divided every 6 inches and 
 twisted there, thus forming links. They are dried in an 
 airy place, and then smoked for 48 hours. Before eating 
 they are placed in boiling water for 5 minutes. If kept 
 long, they become too dry for boiling, but m that case 
 they are quite good eaten raw with bread. 
 
( 8* ) 
 
 Weinet'wurst, or Vienna Sausage No. l.~ -2-| lbs. of rea' j 
 jhoppcd fine, 11 lbs. of streaked and 1 lb. of fat pork, all 
 jbopped together fine. Season with 5 oz. salt, 1 oz. ground 
 lyhite pepper; mix together thoroughLyj adding 1 quart of 
 ivater, and stuff in narrow hog casings. Tbefy snoald be 
 iivided and twisted the same as any link sausage. Three 
 minutes boiling will suffice to cook them. 
 
 WeiiiejtDurst JVb. 2. — To 18 lbs. of veal, add 72 lbs. of 
 lean and 10 lbs. of fat pork. Chop finely and mix well, 
 idding 32 oz. of salt, 10 to 12 oz. of ground whit^ pepper 
 [if black, ^ more) \^ pints of water. Stuff and tie into 
 sausages weighing 4 oz. each; smoke 48 hours. Wein- 
 erwurst may be made from salted or pickled meats the 
 mme as from fresh. Garlic may be added if liked. Pota- 
 to flour causes the meat to adhere together and allows u- 
 sufficient quantity of water to be added to make dry meat> 
 iuore moist and palatable. 
 
 Welneriourst JVb. 8. — To 5 lbs. of lean pork, add 2^ lbs. 
 of beef and 1 lb, of fat pork. Chop finely and add ^ lb. 
 !)f veal to every 100 lbs. of meat. Add from f to 1 lb. of 
 seasoning and 2 to 5 lbs. of best German potato flour, 
 which will allow the addition of considerable water. Mix 
 well and stuff into best English casings. Divide the sau- 
 sages into equal parts and hang in an airy place for half 
 an liour to dry. Smoke half an hour over a light tire, and 
 finally an additional hour over a strong hot fire. Boil 5 
 minures before being eaten. Weiner sausages will not 
 keep long without becoming dry and unpalatable. 
 
 Fork Sausage. — Take 2 parts of lean and 1 part of fat 
 pork, chop together tine, and season with 1 teaspoonful of 
 ground pepper, 1 teaspoonful of salt, and 8 of powdered 
 sage to each 1 lb. of meat. Make into a large loaf, plac- 
 ing the same upon a clean, fiat dish. It is then ready for 
 sale in any quantity. 
 
 Extra Porh Sausage. — Take lean meat — shoulders are 
 the nicest — add from ^ to |- more of fat meat, according 
 to taste. Chop the whole fine, adding 2 lbs. of salt to 100 
 lbs. of meat. Season to suit — 20 oz. of ''Bell's" season- 
 ing in 100 lbs. of meat giving the best results. Stuff in 
 narrow iiog casings — not too tight. If the sausage is to 
 bs used immediately, a very little of cardamonand ground 
 lemon peel will add to the flavor. Potato flour is often' 
 
 \ 
 
(85) 
 
 used in pork sausage, and preservaline, preservative or so- 
 W salt will keep it much better. 
 
 Cervelat Pork Sausage. — Take 11 lbs. of firm, lean pork 
 free from all sinews, and 3^ lbs. ot fat pork; chop togeth- 
 er fine. Season with 5 oz. of salt, -^ oz. pulverized saltpe- 
 tre, 1 oz. ground pepper, and \ oz. of whole pepper. INlix 
 well together, and stuff into beef middles, stuffing quite 
 tightly. The sausage is tied at the end, and remains 
 straight. Should be kept in a cool, airy plac-e for about 
 12 days, and tiien be smoked from 6 to 8 days. After 
 smoking they should be kept in a moist room. If, after 
 a long time tliese sausages become white on the outside, 
 rub them with a woolen cloth dipped in a liitle lard until 
 they appear glossy again. In winter they can be kept 
 without smoking, 5 or 6 weeks. If this sausage is made 
 of coarsely chopped meat, it will keep juicy a greater 
 length of time. 
 
 Breahfast Sausage. — Chop 2 lbs. of lean pork, and add 
 to it a teaspoonful of powdered sage leaves, teaspoonful of 
 salt and b. \ oi black pepper; mix thoroughly and form in- 
 to small cakes: put a tablespoonful of dripping into a fry- 
 ing pan, when hot cover the bottom oi the pan with the 
 sausage cakes, fry until nicely browned on both sides, re- 
 move them from the pan, add a tablespoonful of flour to 
 the fat remaining in the pan, mix, add a half pint of milk; 
 stir until it boils, season with salt and popper, and pour 
 over the sausages. 
 
 Cervelat Beef Sausage. — Take 22 lbs. of lean beef, rub- 
 bed perfectly dry with a clean cloth, 13 lbs. of fresh fat 
 pork; chop together quite fine, and add 12 oz. salt, 1 oz. 
 of pulverized saltpeter, 2 oz ground pepper and \ oz of 
 whole pepper. Mix sogether and stuff in middle casings 
 as solid as possible. Should be tied at the end and remain 
 straight. Hang in a dry place for 8 days and smoke for 
 6 days. They should then be kept in an airy place. In 
 winter time this sausage will remain good for 6 weeks af- 
 ter sm'oking. Note — To give tliis sausage a nice red col- 
 or, the salt, together with the saltpetre, is heated, and 1-30 
 oz. of cochineal is added to each pound of the mixture of 
 salt. If the sausage is made of good meat as directed, 
 this coloring is not necessary. It is used only where poor^ 
 er meat is worked up. 
 
( 86 ) , . 
 
 Ooose Cervelat Sausage. — 11 lbs. of beef and 2 lbs. of 
 suet are chopped together quite fine, adding 6 oz. of salt 
 and 2 oz. ground white pepper. A few drops of Madeira 
 wine, in which a little garlic has soaked for 24 hours may 
 be added. The addition of the chopped lean meat of a 
 roasted goose also improves the taste of this sausage. 
 When the meat and spices have been thoroughly mixed, 
 stuff in beef middles, tying the ends. They should then 
 remain straight. 
 
 Homeopathic Cervelat Sausage. — 22 lbs. of beef, com- 
 <7lateh freed from all sinews, and wiped dry with a clean 
 cloth, is chopped quite fine, and 9 lbs. of fat meat added. 
 Both are chopped again. This must be mixed thoroughly 
 with 10 oz. of kitchen salt, and stuffed into beef middles. 
 The ends are tied., and the sausage kept straight. They 
 should be kept in an airy place until they have become 
 quite firm, when they are ready to be eaten. If kept in a 
 cool place they will remain good for at least a year. 
 
 Tenderloin Sausage, — Take the tenderloins, cut them as 
 near the shape of a sausage as possible, rub with hot salt 
 and place for 2 weeks in a vessel containing a solution of 
 lY oz. of salt boiled in 5 pints of water; remove, wash 
 and stuff tightly in beef bungs. Smoke for 2 weeks. 
 - Beef Sausage. — Chop 1 lb. of uncooked beef and ^ lb 
 of suet, mix and add a teaspoonful of salt, \ teaspoonful 
 of white pepper and J teaspoonful of sage, mix again, 
 make into small round cakes and dredge with flour. Put 
 2 tablespoonsful of dripping in a frying pan, add a slice 
 of onion, cook until the onion turns a delicate brown,then 
 fry the cakes quickly on both sides and serve very hot. 
 
 Beef Sausage.- -Take 6 lbs. of lean beef and 8 lbs. of 
 suet; chop together and season with sage, allspice, pep- 
 per and salt. Stuff m beef rounds. 
 
 Bologna Sausage No. 1. — Use lean, fresh meat—trim- 
 mings and cheek meat. Hearts may be added if th^ do 
 not exceed I of the rest. Chop together very fine. While 
 chopping, add spices and seasoning, and from 32 to 36 oz 
 of American salt, or 6 oz. less of Liverpool. To every 100 
 lbs. of beef add 5 lbs. of pure fat, either fresh or salted 
 ])ork. When the beef is nearly chopped, add from 1 to 
 1^ lbs. of the best potato flour and sufficient water to suit. 
 Mix thorou2hlY. Stuff in beef rounds, middles or bun^s, 
 
( a"? > 
 
 though the rounds are more generally used. Tie the ends 
 together into rings 24 inches long. Smoke with hickory- 
 wood and hickory sawdust if possible, as that gives a bet- 
 ter color and flavor. Remove when colored. Cook in 
 boiling water. When the bologna is done it will rise to 
 the top. 2 lbs. of the Stephen's bologna spice to 100 lbs. 
 c^f meat is the best and cheapest seasoning that can be 
 used. This contains no salt. 
 
 Bologna. /Sausage No, 2, — To TO lbs. of beef add 40 lbs. 
 of raw, fat pork; chop together and add 27^ oz. salt, V oz 
 ground pepper, 2 oz. ground coriander, stuff in beef 
 rounds, smoKe for 48 hours, and they will keep at any 
 time of the year at least 2 weeks. To cook them it will 
 require about 10 minutes. 
 
 Extra Bologna Sausage,— JJse equal parts of tresh beef and 
 fresh pork. Add to this one-tenth of the amount of ba- 
 con. Chop together finely, adding seasonings to suit. To 
 every 8 lbs. of meat, use 1 oz. of good salt. In adding 
 potato flour, use 2 oz. of the best flour to 1 lb. ot meat; 
 and instead of using water, take the broth used in cook- 
 ing beef bologna or in cooking meats for bologna. Stuff 
 into middles from 10 to 12 inches long and hang up to be 
 smoked. Smoke from 2 to 12 hours, according to fire and 
 taste. If made right, this bologna will keep 2 weeks in 
 any ordinary weather. Seasoning with spices. To every 
 100 lbs. of meat add 16 oz. of the best Singapore pepper 
 and 2 oz. ground coriander. 
 
 Mead Cheese No. 1. — Take 1 head that has been in brine 
 for 2 weeks, with 1 head fresh; add 1 heart, 1 brisket, 1 
 iamb or mutton head if you wish. Boil until the bones 
 come off easily. Then chop moderately fine, add pepper 
 and salt for seasoning. Stuff bungs or muslin bags as full 
 as jou can with the hands; lie ends; lay on boards and 
 press with light pressure. 
 
 Ile^d Cheese No. 2. — The head of the hog, the rind of 
 the sides on which the fat has been left \ inch thick, and 
 neckpieces, are usually made into headcheese. Cook 
 thoroughly and cut into strips of from 1 to 1^ inches in 
 length, mix with it 6^ oz. salt, 2 oz. ground pepper, \\ oz. 
 whole caraway seed, and if intended for immediate use, 
 the grated rind of 1 lemon. The whole is to be well 
 mix'd. Stuff in hog's stomach or bladder. Cook from i 
 
y 
 
 ( 88 ) 
 
 to \ of an Lsur. Remove and place between two flat 
 boards, on the 'op o\ which place a 50lb. weight. This 
 will give them the flat appearance wanted; remove the 
 weight after 24 hours. Head cheese may also be smoked, 
 but if left to be smoked 4 or 6 days they become hard. 
 
 Bead Gheese^Xo. ^.—Take 28 lbs. of side and 28 lbs. of 
 fat and lean neck meat from a hog, 58 lbs. pickled veal 
 cut from the leg, 12 pjckled calves' or hogs' tongues, all of 
 Which' is to be cooked and cut into strips and mixed witls 
 10 \])S. of lean and 6 lbs. of chopped pork, 20 slices of 
 onion wh^ch has previously been fried in butter, 18 oz. 
 Halt, 9 oz.' ground pepper, 1 ground lemon peel. Stuff in 
 hogs' bladdery, boil 1 hour, and treat as in head cheese No. 1. 
 
 HeMl Cheese N'o. 4- — Have the head nicely cleaned and 
 l>oil it until very tender. Chop quite fine, and season 
 while hot with salt, pepper, sage, and a little clove. Put 
 ifl a deep dish and cover with a plate that is smaller than 
 the dish, that it may rest on the meat. Place on the plate 
 a very heavy weight, and let it stand for 4 hours. This 
 makes the famous hogs' head cheese. 
 
 Mosaic. — Use 2^ lbs. fat and 4^ lbs. lean meat from a 
 hog, 4^ lbs. raw veal, 2^ lbs. lean, raw mutton, 2^ lbs. 
 lean, raw beef, and 2^ lbs. raw salt pork; chop all togeth- 
 er fine and 1 lb. sardines, freed from all bones, and tail 
 removed. To this mass add i lb. Pistachio nuts boiled in 
 ^ bottle of wine, and freed front all shells. Season with 
 5 oz. salt, 1 oz. ground white pepper, ^ oz. of mace, ^ oz. 
 cardamon, 3 medium sized grated onions, and the yolks of 
 G eggs. Kead the whole together w^ell. This mass is now 
 used as if it were mortar between the following ingredi- 
 ents that form the mosaic. These are: 2^ lbs. pickled 
 boiled pork cut into long strips, 1 pickled boiled beef 
 tongue, 6 pickled boiled pigs' tongues, 1 slice of summer 
 sausMge 1 ^- inches thick (casing removed) 1 slice of blood 
 puddiiig, 1 slice of good liver sausage, 1 slice of boiled 
 ham, 1 lb. of dried beef; all of the above cut the size of 
 the piece of summer sausage. If desired, deer or rabbit 
 meat may be used. To unite these articles, a bladder is 
 usually chosen, and into it a tlyer of chopped meat is 
 placed. Upon this a layer of the slices of meat is laid in 
 such €1 manner that they will lie parallel to each other. 
 Then again, a layer of filling and layer of slices. Arra -^o 
 4hem in the most varieg^ated order possible. Repeat this, 
 
( 89 ) 
 
 being careful that the spaces between are carefully filled 
 until the whole is used. The bladder isnow'wrapped in 
 linen, twine wound around it tightly, and the whole*boil- 
 ed for 1^ hours. It is then put into cold waler for 10 min- 
 utes, and then removed to a cool place, to set, for ^4 hours 
 after which the linen may be taken off, and the bladder 
 with its contents coated with lard and garnished. It is 
 generally served with the following sauce: Take the yolks 
 oS 4 hard boiled eggs rubbed fine, ^ lb. of finely chopped 
 sardines, 2 oz. good mustard, 1 medium sized grat,ed onion 
 a little grated lemon peel, a little sugar, -^ pint of w.ine vin- 
 egar, and 2 tab'espoonsful of sweet oil, rubbing the whole 
 together thoroughly and pressing through a fine si(!ve. 
 
 Jelly Sausage No, I.— Take 44- lbs- of pork rind with a Ut- 
 ile fat upon it, 1 beef snout, 8 calves' feet, 3 pork s,lianks, 
 8^ lbs. veal. Boil all together until quite tender, remove 
 all the bones, and chop fine. Then add 1 qt. of wine vin- 
 egar, 1 oz. salt, ^ oz. ground pepper, i oz. allspice, ^ oz. 
 caraway seed, -^ oz. cardamon, and the finely chopped peel 
 of 2 lemons. After mixing thoroughly, this mass is 
 boiled in an earthen dish for about 2 minutes. It is then 
 poured into another dish the shape of which the sausage 
 18 to take. It should be allowed to cool until it forms a 
 jelly, which usually takes about 24 hours. Is then cut in 
 slices and served, and usually eaten with vinegar, oil and 
 onions, - - — 
 
 Jelly Sausage No. 2.— T&ke from a tender pig the belly 
 and neck rind with about ^ inch of fat upon |t, boil, but 
 not too soft. Then place a square piece of linen over a 
 round dish kept for this purpose in such a manner that it 
 extends over the dish about the length of its diameter. A 
 layer of the rind is now placed upon the linen in the dish 
 with its fleshy side upward. Then take the thick shanks 
 of a pig, and half of a pig's head, boiled very tender, but 
 not so that it will fall to pieces, and cut into long, thin 
 strips; (a few pickled calve's' oj" pigs' tongues can also be 
 added.) A mixture of 2 oz. saljt", 1 oz. ground pepper, ^ oz 
 of caraway seed and a finely chopped lemon peel is used 
 for seasoning. When thij is prepared, a layer of cut meat 
 is placed upon the layer Of pig's rind in the dish and some 
 of the spices sprinkled 0^ it. Then another layer of 
 meat is added, and sprinkled in the same manner. Reneat 
 
this process until all the meat and spices have been used. 
 Of course care must be taken that the spices are equally 
 distributed throughout the meat. Now take some of the 
 remaining belly and neck rind and cover the whole with 
 it, placing the fleshy side down. The ends of the cloth 
 are then tied closely over the whole and the filled cloth is 
 hang in a kettle of boiling water for 2 hours, when it is re- 
 moved and placed under a weighted board. Alter 24 hrs. 
 the cloth can be taken off, and the jelly ig ready for use. 
 With this jelly, which may also be garnished, the sauce 
 described in common stuffed pig's head No. 1, may be used. 
 
 Jelly JPle. — Take 1 pig's head, 3^ lbs. rind from the bel- 
 ly, 12 calves' feet and sj lbs. veal. Boil together until 
 quite tender. Remove all bones and chop fine; after which 
 ])Our this mass in an earthen dish. Pour 1 quart vinegar 
 over It, and add 1 oz salt, ^oz ground pepper, ^ oz ground 
 cardamon, \ oz ground cloves, ^ oz cjround coriander, ^ oz 
 caraway seed, and the finely chopped peel of 2 lemons. 
 jNIix well aud boil for a short time in the aforesaid earthen 
 dish. Have readv a form made of tin, upon the shape of 
 which much of the appearance of the pie depends. Line 
 this form with mixed pickles of cauliflower, Turkish wheat, 
 mushrooms, small green beans, capers, small onions,green 
 plums, small gherkins and sour cherries. Arrange them 
 in variegated patterns v/ith as much taste as possible: 
 Place thin slices of lemon in a circle upon the bottom,fill 
 ihe space in the center in the shape of a star, using some 
 of the pickled articles for it. Now red jelly is carefully 
 poured over this with a spoon so that the design will not 
 be disturbed. When it has become cool, the meat jelly 
 which has also cooled somewhat, is poured into the form, 
 or sevsral such arranged the same way, and is then set in 
 a cool place for 24 hours. After that the form is held in 
 boiling water for :|^ of a minute, and then Inverted upon a 
 large dish or clean board, when the mold is easily remov- 
 ed. This must be done quickly, so that the jelly will keep 
 its perfect appearance. The sauce used for garnishing is 
 made as follows; 1 pint of wine vinegar, \ oz whole cin- 
 namon, ^ oz cassia buds, ^ oz whole cloves. Boil togeth- 
 er in an earthen dish for 10 minutes, then strain. To this 
 add|- oz. red and ^ oz white gelatine; twirl all together. 
 For use, this jelly must be only warm enough to just flow. 
 The sauce described is Mosaic can also be used. 
 
( 41 ) 
 
 Meat Pie. — Take 4 lbs. raw, lean pork, 2|lb8. raw veal, 
 2^ lbs. raw beef, 2^ lbs. fat raw pork, 11 lbs. sardines, 
 freed from all bones, the whole chopped together fine, and 
 season with 4 oz. capers, 4 oz. salt, 1 oz. ground white peji- 
 per, ^ oz. ground cardamon, the chopped peel of 2 lemons, 
 and the yolks ol 6 eggs. The whole is kneaded into a 
 firm dough and a little grated wheat bread added. A tin 
 or earthen form is greased on the inside with butter, the 
 the dough pressed into it, butter thickly spread over the 
 top and gnited wheat bread strewn upon this. The whol • 
 is now put in the oven and baked. While baking, it shouLl 
 be basted often with butter, and more crumbs be added. 
 When cool, the pie will easily come out of the form, and 
 can be garnished with lard and parsley, as in stuffed pig^' 
 head. 
 
 Italian Meat Pie. — Use 1 pig's liver, prepared as in liv- 
 er sausage, 1 lb. of fat and 1 Jb. of lean, raw pork, all 
 i!liopp( d together very fine. Season with 2 oz, salt, ^ oz. 
 jjTouiid pepper, and the yolks of 6 raw eggs; the whole 
 mixed well together. Now cut into broad strips, add 8^ 
 lbs. of goose liver, and ^ lb. of prepared truffles. The in 
 side of a tin or earthen form is then greased with lard, and 
 into this a layer of the mixture is placed, then a layer of 
 the goose liver, with truffles strewn upon it. This is re- 
 peated until all of the mixture is used, leavinsj the upper 
 layer of meat. It is not necessary to make the la; is very 
 ihin, as generally 2 layers of goose liver are suflioient for 
 the whole. The pie is now baked the same as a common 
 cake. When done, which can be told by piercing it with 
 a clean broom straw, (the dough sticking to the straw if 
 not done) the pie is taken from the oven and entirely cov- 
 ered with melted lard, several pounds of the same being 
 required. It is then set in a cool place, where it must re- 
 main for ^4 hours. The tin form may be removed by 
 holding for a few seconds in boiling water and invertirig 
 upon a flat dish. The pie can be gnrnished with colored 
 or uncolored lard, the same as pigs' head. 
 
 Puff Paste Pie. — The puff paste of this pie can be ob- 
 tained irom a confectioner, or may be made as follows: — 
 Use very iirm, unsalted butter if possible. Wash it several 
 times until all particles of salt and milk are removed. Then 
 roll into a layer about ^ an inch thick, trim square and 
 idace in clear, cold water, letting it remain some time; 
 
( 42 ) 
 
 Now take 1 lb. of butter and 1 lb. wheat flour, both oi 
 which have been in a cool place. Mix with these the yolk 
 of 1 egg and a little cold water, knead the whole into a 
 dough, which must be of the eame consistency as the flat 
 piece of butter. To effect this, the water should be add- 
 ed gradually and in small quantities. Knead the whole 
 until the surface of the dough appears quite smooth. Af- 
 ter this is accomplished, the dough is laid upon a bread 
 board strewn with flour, and rolled into a flat piece twice 
 the size of the first piece of butter. Now take the square 
 piece of butter which has been carefully dried, and place 
 it diagonally upon the dough, that is, so that the sides of 
 the butter are turned towards the corners of the dough. 
 Then bring the corners of the dough over, and entirely 
 cover the butter. Turn the whole mass so that the upper 
 side lies next the board strewn with flour. Tbe whole is 
 now rolled out again to half the thickness of the finger. 
 Care must be taken that it keep its rectangular form. Fold 
 a little less than ^ of it upon itself, and then the re- 
 maining part a.gain over this. KoU the whole out again 
 to the game thickness as before, and repeat the operation 
 of rolling out and folding several times. Thu8 tlie puff 
 paste is ready for use, and is composed of alternate layers 
 of butter and dough. For puff paste pie of goose liver, 
 the nicest and largest goose livers are chosen. Cut them 
 into two slices the thickness of the fino;er. These are then 
 stuffed with pieces of prepared truffles the size of a hazle- 
 nut. Take 3 slices of puff paste made as above, of which 
 one is exactly the size of the liver slice and the other two 
 a trifle larger; upon one ot the larger slices of puff paste 
 ))lace a slice of goose liver and upon this the small bUcq 
 of puff paste, then the other goose liver slice, and lastly 
 the second large slice of paste. The edges of the upper 
 and lower puff paste are now pressed together, the whole 
 forming a pie, which is then baked. 
 
 Liver Pie. — For this pie, only the very latest fat goose 
 livers should be used, and they should weigh at least 2-^ 
 lbs. each. A soup tureen is used in making this pie. Take 
 the goose liver, and cut into 2 or 3 flat slices, stuff these 
 wiih 4 oz. of prepared truflSes, then \ lb. lean, raw pork 
 together with the trimmings of the goose liver, are chop- 
 ped together very fine. Season with \ oz. salt, a little 
 u round pepper, and a little mace. The inside of the bou]) 
 
{ 43 ) 
 
 tureen is now coated with lard, then a layer of the chop- 
 |)ed meat, and a layer of the liver is alternately put iuto 
 it. Arrange so as to leave the upper and under layern of 
 ^'hopped meat. Then close the tureen with the lid and 
 iiang it or set it in a kettle of boiling water. After tlic 
 pie is done, the tureen is removed and h not uncovered 
 until the whole is perfectly cool. Then the lid may be ta- 
 ken oE and the pie covered with a coat of lard. The lid 
 !S replaced and the whole set aside until it is to be used. 
 If the tureen can be hermetically sealed, the pie will re- 
 main in good condition for any length of time. 
 
 /Sausage Pie. — Take 3^ ft)S. lean raw pork, 3^ lbs. 
 streaked pork, 1 ib. raw veal. Chop the whole together 
 fine, and add 1 oz salt, ^ oz ground white pepper, a little 
 cardamon, a little grated lemon peel, the yoiks of 2 raw 
 eggs, and a teacupful of clear cold water. Rub the mix- 
 ture together thoroughly and stuff into sheep casings. 
 They are dried in the air for 24 hours. Puff paste (as de- 
 scribed in puff paste pie) is wrapped around each sausage 
 and the whole baked. They can be eaten warm or cold. 
 
 Italian Meat Pie. — Take 4^ lbs. pigs' liver and 1 lb. of 
 pork; chop the whole together fine and add 1 lb. gGo?e 
 liver; then chop again, and to this add 2 oz salt, ^ oz 
 ground pepper, ^ oz ground cardamon, a little mace. Mix 
 the whole thoroughly with the yolks of 4 eggs. A tin 
 form is then used, covering the inside generously with lard 
 I'lace 2 strips of very fat raw pork upon the bottom, and 
 upon thifii a layer 2|- inches thick of chopped meat; then 
 again 2 more strips of fat pork, and upon this the remain- 
 der of the meat. The whole is now set in the oven, leav- 
 ing it uncovered to bake. When done it is removed, and 
 melted lard poured over it until the whole is entirely cov- 
 ered. The form with its contents is placed in a cool 
 place for 24 hours. The form is removed by 
 holding in hot water for a few seconds. It is garnished 
 to suit the taste of the maker. 
 
 Ham Balls. — Chop cold cooked pieces ot ham, season 
 with pepper, chopped parseley, or a little sweet raajoram. 
 Add 4 tablespoonsful of stale bread crumbs to 1 gill of 
 milk, stir and cook until thick, add the yolks of 2 eggs, 
 take from the fire and add 1 cup of the chopped ham, mix 
 and stand away to cool. When cold, form into balls, di}> 
 
( 44 ) 
 
 into beaten egg, then into bread ornmbs, and fry in smo- 
 king hot fat. 
 
 Pichled Chicken. — Boil 3 chickens until the meat will 
 fall from the bones; remove the meat as whole as possi- 
 ble and pat into a stone jar; add to the pint of water m 
 which they were boiled enough vinegar to cover the meat; 
 season with cloves, allspice, pepper and salt, and pour hot 
 over the chicken. 
 
 Hamburg Steak JVb. i.— Chop 1 lb. of lean beef, add to 
 it 1 tablespoonful of onion juice, ^ teaspoonf ul of salt, J 
 teaspoonf ul of black pepper; mix well together. Moisten 
 the hands in cold water, take 2 tablespoonsful of the mix- 
 ture and form with the hands into small round cakes or 
 steaks. This quantity should make 8. Put 2 tablespoons- 
 ful of butler in a frying pan; when hot put in the steaks, 
 brown on one side, then turn and brown the other. Dish 
 them, add a teaspoonful of flour to the butter remaining 
 m the pan, mix until smooth, add ^ pint of boiling water, 
 stir constantly until it boils; add salt and pepper, and if 
 you like, a tablespoonful of Worcestershire sauce; pour 
 this over the steaks and serve; or they may be broiled 
 same as plain steak, seasoned with salt and pepper and 
 spread with butter. 
 
 Hamburg Steak JVb. 2. — Chop a piece of tender beef, 
 both fat and lean. Then add grated bread crumbs, onion 
 and parseley, minced fine, season with pepper and salt, 
 grated nutmeg and lemon peel. Mix all together and 
 moisten with egg well beaten. Roll into balls. They are 
 usually served by dipping in flour and frying on both 
 sides. 
 
 Chopped Steak.- -Take a raw sirloin steak, remove the 
 bone and chop fine. Season with salt and pepper, make 
 into a large flat cake about -J inch thick. These are usu- 
 ally fried in butter; brown on both sides. 
 
 Cannelo7i. — Chop 1 lb. of uncooked lean beef, add to it 
 the yolk of an egg, a tablespoonful of chopped parseley, 
 a tablespoonful of melted butter, 2 tablespoonsful of stale 
 bread crumbs, a teaspoonful of salt, and \ teaspoonful of 
 pepper. Mix all well together, and form into a roll about 
 6 inches long and 4 inches in diameter; wrap in greased 
 paper and bake in a quick oven 30 minutes. When done. 
 
(46) 
 
 remove the paper and serve on a heated dish with brown 
 sauce poured around it. 
 
 Mince Meat No. 1. — Cover 2 lbs. of beef with boiling 
 water, simmer until tender, and stand aside over night to 
 cool. In tie morning chop it. Shred and chop 2 lbs. of 
 beef suet. Pare, core and chop 4 lbs. of apples. Chop 1 
 lb. of citron, -J- lb. of candied lemon peel, and ^ lb. of can- 
 died orange peel. Stone 2 lbs. of layer raisins. Pit-k, 
 wash and dry 2 lbs. of currants, and stem 2 lbs. of seed- 
 less raisins. Mix all these together, and add the juice and 
 rind of 2 oranges, 2 lemons, 2 nutmegs, grated, ^ oz. of 
 cloves, \ oz. of cinnamon, \ oz. mace, and 1 teaspoonful 
 salt. Mix again and pack in a stone jar Mix 1 qt. sher- 
 ry or good homemade wine with 1 qt. good brandy, pour 
 this over the mince meat, cover closely, and keep in a cool 
 place. This will keep nicely all winter. When a quan- 
 tity is needed for use, dip it out and thin with cider or 
 wine. 
 
 Mince Meat No. ^. — 1 quart of chopped meat, the same 
 quantity of chopped suet, 3 qts. chopped apples, 1 lb. of 
 raisins, 2 lbs. currants, ^ lb. citron, 1 nutmeg, 1 table- 
 spoonful each of cloves, cinnamon and allspice, 1 qt. of 
 cider and 1 lb. sugar. Mix the apples, meat and suet to- 
 gether, boil the other ingredients and pour the hot liquid 
 over the mixture. Add ^ pint of brandy. 
 
 JBeej Tea. — ' 'hop lean beef very fine, and to each pound 
 allow 1 pint of cold water. Add the water to the meat, 
 which should be in an earthen or porcelain lined vessel, 
 and stand it in a cold place for at least 2 hours, 
 stirring frequently with a wooden spoon, then place it over 
 a moderate fire to gradually come to simmering point, 
 then strain and press the meat thoroughly. Stand the 
 liquid away to cool. When cold, remove every particle 
 of fat from the surface, and it is ready to use. 
 
 Essence of Beef . — Chop some lean, tender beef, put in 
 a bottle an(l cork tightly. Set the bottle jn a pot of cold 
 water; let the water boil and keep the bottle in it for 6 
 hours. The heat of the water will extract all the juice 
 from the beef in the bottle. 
 
 Veal Loaf. — Chop Z\ lbs. of uncooked veal and \ lb, 
 of ham, add 1 cup of stale bread crumbs, 1 teaspoonful of 
 salt, 1 of onion juice, \ teaspoonful of cloves, same of saf#|g 
 
( 48 ) 
 
 and ]>epper, and 2 well beaten eggs; mix all well together 
 and form into a square loaf. Put it in a baking pan, brush 
 it over with egg, and bake in a slow oven for 2 hours, 
 basting 2 or 3 times with melted butter. Serve cold; cut 
 in thin slices. 
 
 Meat Loaf. — Boil 2 lbs. of veal or beef until tender, 
 chop, add 2 eggs; 6 Boston crackers rolled fine, 1 table- 
 spoonful of salt, 1 tablespoonful of pepper, 1 teacupful of 
 water; pack in a pan and bake 1 hour. To be eaten cold; 
 sliced thin. It is very nice for tea. 
 
 Beef Cakes. — Chop some beef that is rare, with a little 
 fat bacon or ham, season with pepper, salt and a little on- 
 ion; mix well, and form into small cakes. Fry them a 
 light brown, and serve with a good gravy made of soup 
 stock thickened with brown flour. 
 
 Haggis. — Chop the uncooked heart, tongue, and half of 
 the liver of a sheep and mix with them ^ their weight of 
 chopped bacon, add ^ cup of stale bread crumbs, the gra- 
 ted rind of 1 lemon, a teaspoonful of salt, ^ teaspoonful of 
 black pepper, and 2 well beaten eggs; pack this into a 
 well buttered mould, cover, place it in a kettle partly fill- 
 ed with boiling water, and boil slowly for 2 hours. When 
 done, turn it on a dish, and serve it plain. 
 
 Stuffed Chicken. — In removing the skin of a chicken, 
 care siiould be taken not to cut open too far at the breast. 
 The skin can be drawn from the flesh without any difficul- 
 ty. The heal is cut off, while the feet, with their nuis- 
 cks, remain. The toes are removed at the first joint. The 
 opening made in the breast is sewed up, and the stuffing 
 filled through the open neck. For filling, all the meat of 
 the chicken is boiled tender, chopped fine; and mixed with 
 1 lb. of fiueiy-chopped boiled pork, and 1 lb. of chopped 
 goose liver. Season this with 1 oz. salt, f oz, ground 
 white pepper, and ^ lb. prepared truffles, cut in long strips. 
 This mixture is stiifled through the neck of the chicken, 
 which is then sewed up; the chicken is now wrapped in 
 linen and boiled for \ hour. Is then taken from the boil- 
 ing ^^ater, cooled in clear, cold water for 1 minute and 
 placed in a cool room for 24 hours. The line;! may then 
 be removed, as the meat will then have become firm. In 
 garnishing this, use brown jelly from veal roast, slices of 
 red beets and small Turkish wheat. Another way to cook 
 
I ( 47 ) 
 
 ciapon is by roasting rare in butter, in place of boiling. 
 
 Stuffed IhrJcey. — The removing of the skm and the 
 stuffing are done exactly the same as with stuffed chicken 
 the filling being made as follows: 4^ lbs. of finely chopped 
 boiled pork, 2^ lbs. finely chopped boiled veal, and 4^ lbs. 
 finely chopjted raw goose liver. Season with 2 oz. kitch- 
 en salt, ^ oz ground white pepper, and 1 lb. prepared truf- 
 fles, cut in slices. Add the yolks of 6 raw eggs. Mix the 
 whole well and knead into a dough. As a turkey is larg- 
 er than a chicken, it niust be boiled \ hour longer. lb 
 can also be roasted instead of boiling. The garnishing 
 for wild boars' head may also be applied to turkey. 
 
 Smotliered .Meat. — The tough ends of sirloin steaks and 
 other pieces not fit for boiling may be chopped, seasoned 
 with salt and pepper and a few bits of butter; put this in 
 a baking pan, cover with another and bake in a quick ov- 
 en about 20 minutes. Serve with its own gravy. 
 
 Stuffed Pigh Head No. 1. — If the head of a pig is to 
 be stuffed, it must be carefully cleaned and free from any 
 bruises or marks. In cleaning, it should not be scalded 
 too hot, or it will injure the head, and must be perfectly 
 clean so that not a bristle can be found. The head with 
 the neck is severed from the body. All the neck, cheek 
 and head rind is taken off, leaving about ^ inch of fat, up- 
 on them. In peeling off the rind, cut from the neck to- 
 wards the snout. When the latter is reached, cut off the 
 under jaw-bone and the nose about 3 inches back, lo^tting 
 it remain in the rind. The head is now sewed up iu such 
 a way that the shape of the pig's head and the opening at 
 th*^ neck remain. The sewing had better be done by a 
 saddler. The covering is now readv for the stuffing 
 which may be prepared as follows: 6^ lbs. boiled salt 
 pork, 4^ lbs. raw lean pork, 3^ lbs. raw veal, 2^ lbs. lean 
 beef, 2^ lbs. fat pork; chop together fine; tlien season 
 with 2 oz. salt, 2 oz. ground pepper, 6 small pieces of gar- 
 lic, 2 grated onions, yolks of 4 eggs, and 4 oz. Pistachio 
 nuts, ])reviously boiled tor \ of an hour in 1 gill of wine. 
 After the wine has cooled it is also added. When these 
 articles have been well mixed, cut 6 boiled pickled i>igs' 
 tongues or beef tongues into strips, distributing these 
 carefully through the mass. Stuff all into the pig's head 
 through the opening left for this purpose. After which 
 
( 48 ) 
 
 tbe opening is closed. The above quantity of itaffiing is 
 just sufficient for a medium sized pig's head; but should 
 the head be larger or smaller, the ingredients must be in- 
 creased or diminished accordingly. The head is now 
 wrapped in clean, white Imen, and heavy string wound 
 about it, being careful not to injure the shape. The 
 whole IS boiled over a moderate fire for 1^ hours. It is 
 cooled in clear, cold water for 10 minutes, then placed up- 
 on a flat dish for 24 hours to become solid, after which 
 the linen covering may be removed. The head is now 
 ready for use. A nice way to serve is wi'h a sauce made 
 as follows: 4-^ lbs. hard boiled yolks of eggs, a handful of 
 parsley, and several capers; chop together fine. Grate in 
 1 onion and the peel of ^ lemon. Add 1 spoontul of mus- 
 tard, 1 gill of wine vinegar and a little sugar. The whole 
 is mixed and rubbed together thoroughly, then pressed 
 through a fine sieve. Another sauce may be made as fol- 
 lows: 1 gill of wine vinegar, a little parsley, 6 small on- 
 ions chopped and fried in butter, 1 oz. capers, 1 oz. mush- 
 rooms chopped fine and boiled in vinegar, 2 oz. mustard, 
 5 oz. cleaned and chopped sardines (bones being removed) 
 the chopped peel and juice of 1 lemon, 1 medium sized 
 grated onion, 1 oz. of powdered sugar, and 1 oz. of sweet 
 or olive oil, all mixed and rubbed together thoroughly, 
 and then })re38 through a sieve. Attention is called to the 
 iact that the stuffed pig's head is seldom served without 
 being garnished. This may be done as follows: Melted, 
 but not too hot lard is poured over the whole pig's head. 
 This must be done in a cool place, and can be accomplish- 
 ed best in winter. When the coating, which is to be very 
 thin, has become quite firm, a paper funnel (the lower 
 opening of which must not be larger than a knitting nee- 
 dle) is half filled with lard and then closed at the top. 
 It is taken in the hand and gently pressed, the lard being 
 forced through the lower opening of the funnel and guid- 
 ed in such a manner that it will form different figures and 
 designs upon the head, according to the taste of the ma- 
 nipulator. The head can also be garnished with colored 
 sugar or small suirar cakes, and above all, it must not be 
 forgotten to provide the eye sockets with glass eyes. 
 
 Stuffed Pi'fs Head No. 2, — This does not differ from 
 No. 1, except in the tilling, which is prepared as follows: 
 CV9D very fine 6^ lbs. lean pork, 4i lbs. veal, both of 
 
i ( « ) 
 
 I 
 
 which have been boiled, adding 4^ lbs. raw fat pork, and 
 1 ft), sardines, freed from all l;ones. Season with 6 oz. 
 salt, 2 oz. ground pepper, ^ oz. cardamon, and ^- lb. each 
 of Piiiione and Pistachio nuts,' previously boiled in 1 pint 
 of wine for |- of an hour, using also the wine after it has 
 cooled; then add 6 small chopped onions, fried in butter, 
 and the raw yolks of 6 eggs. After all this has been well 
 mixed, take 1 large beef tongue and 4^ ibs. of pickled 
 boiled pork, both cut into strips, and distribute them 
 among the whole, then pour the mass into the pig's head. 
 It is treated the same as pig's head No. 1. 
 
 Stuffed Wild Boar's Head. — Although the head of a 
 wild boar should really be used for this purpose, the head 
 of a common black pig is more frequently taken. The 
 bristles are singed off over a good coal fire, and the skin 
 is removed in the same manner as in stuffed pig's head 
 No. 1. The filling is prepared as follows: 4-|- ibs. of lean 
 boiled pork, 2 J ft)S. boiled veal, 2^ lbs. fat raw pork, all 
 the lean meat of 2 roasted geese; chop together very tine, 
 and add 4^ ft)s. finely chopped goose liver. Season with 
 5 oz. salt, \ oz. ground cardamon, 2^ lbs. prepared truf- 
 fles, cut in strips, and the yolks of 4 raw eggs. Mix the 
 whole together thoroughly, and proceed the same as in 
 pig's head No. 1. This black pig's head is not coated 
 with lard before garnisliing. 
 
 Suckling Pig. — A pig about 3 or 4 weeks old is butch- 
 ered, scalded, in not too hot water, and carefully cleaned. 
 Care must be taken that the skin of the pig is not injured. 
 In caae of fine hairs remaining, they may be singed off. 
 lu cleaning the pie;, it must not be cut open its whole 
 length. After being cleaned, the ribs are cautiously loos- 
 ened from the back bone, and the whole, together with 
 the bones of the head, carefully taken out. The eyes are 
 now removed and the pig salted, until the stuffing is pre- 
 pared. For this use 2^ ft)S. raw lean pork, 4^ ibs. fat 
 goose liver, and a few small onions fried in butter. The 
 whole is chopped together until quite fine. Then add 1^ 
 ft)S. j)repared truffles, cut in strip?, 2 oz. salt, 1 oz. ground 
 pepper. Knead the whole together, adding the yolks of 
 6 eggs, and stuff into the pig, being carof ul that the pig 
 retains its shape. TiaC opening in the belly is then sewed 
 u" , and the whole laid upon a few small sticks in the hot- 
 
( 50 ) I 
 
 torn of a frying pan. The pig must lie on its belly while 
 roasting, the front legs stretched forward, while the hind: 
 feet are placed nnder the hams. The back is covered 
 with slices ol bacon to keep from browning too fast. Two 
 hours is generally sufficent for roasting. The pig is then 
 placed upon a flat dish, and can be garnished and decora- 
 ted to suit the taste. 
 
 CHAPTER VIII. 
 
 Dressed Poultry. — In preparing Poultry for market do 
 not feed for at least 12 hours and it would be better not 
 to give food for 24 hours before killing, but during that 
 period the poultry should have plenty of water. In case 
 any fowl or turkey is found to have food in the crop after 
 having been killed, it should be removed by making a 
 short clear cut incision in the crop and turning it inside 
 out, and after the food is removed, replacing it carefully. 
 Never attempt to force the food through the mouth as 
 that is liable to cause discoloration. 
 
 Joining. — Opening the veins of the neck as practiced in 
 former years for killing is now obsolete, and nearly all 
 the poultry of late years has been killed by cutting through 
 the roof the mouth to the brain with a sharp pointed 
 knife. To ensure the arrival oi poultry in good condition 
 the blood must be drained from tlie body as thoroughly 
 as possible and to gain this most essential point the kill- 
 ing must be done carefully and only by a practiced hand. 
 If the fowl is cut too deep and hard sufficient to cause in- 
 stant death, the blood will not flow freely and the leathers 
 will set and be difficult to remove, especially if it is de- 
 sired to dry pick. If the cut is properly made to reach 
 the brains and paralyze the fowl, it relaxes all the muscles 
 the blood will flow freely and the feathers may be easily 
 removed before the fowl is actually dead. 
 
 Dressing. — There are two methods of dressing poultry 
 for market — dry picking and scalding. As a rule dry 
 picked tuikeys, chickens and fowls have the preference 
 when the stock is in perfect condition but lean poultry al- 
 ways looks poorly when dry picked and turkeys and chick- 
 ens should never be dressed that way except when fat and 
 in fine condition. Stock carries better when dry picked 
 which is one of the reasons of the nreference. but when 
 
! ( 51 ) 
 
 wanted for immediate use handsome scalded poultry sells 
 ^s well and often better than dry picked especially at the 
 holiday seasons. For shipment to the New York market 
 the heads should always be left and the intestines not 
 drawn. 
 
 Dry PicJcing. — Immediately after killing, carefully re- 
 move the feathers cleanly, using the greatest care not to 
 tear the skin. If the poultry is to be packed in ice for 
 itomediate shipment it should be placed in water of natur- 
 al temperature for about \ hour and then thrown in ice 
 water and allowed to remain 8 or 10 hours when it will be 
 in proper condition for shipment. 
 
 If the dry picked poultry is to be packed dry for cold 
 weather shipment it should be hung up by the feet in a 
 cold place where it will not freeze and left until the ani- 
 mal heat IS all out and the fowl thoroughly cold and per- 
 fectly dry. Any animal heat in the body or moisture on 
 the skin is almost sure to cause the poultry to arrive at 
 market in more or less poor condition. 
 
 Scalding. — For scalding poultry, the water should be at 
 the boiling point but not actually boiling; the bird being 
 held by the head and legs should be immersed and lifted 
 up and down in the water three or four times— this makes 
 picking easy. When the head is immersed it turns the 
 color of the comb, and giyes the eyes a shrunken appear- 
 ance which often leads buyers to think the fowl has been 
 sick. The feathers should then be at once removed from 
 chickens, fowls and turkeys, pin feathers and all, very 
 cleanly and without breaking the skin. Ducks and geese 
 after being scalded should be wrapped in a cloth lor a few 
 minutes only, then the down will come off easily with the 
 feathers. All scalded poultry should be plumped after 
 picking by being dipped two ov three seconds into water, 
 nearly boiling hot and then at once into cool water of nat- 
 ural temperature and left for 15 or 20 minutes. If the 
 scalded poultry is intended for immediate shipment pack- 
 ed in ice it should be changed from the cool water to that 
 of lower temperature but not ice water, and allowed to re- 
 main about 1 hour and then changed again to ice water 
 and left 8 or 10 hours when it will be thoroughly cold and 
 in condition to pack. 
 
 If the scalded poultry is intended to be shipped drv in 
 
( 52 ) l! 
 
 cold weather it should be removed from the cool wate 
 and hung up by the feet in a cool place but not where i^ 
 will fretze, until the animal heat is entirelv out and the 
 fowl perfectly dry when it will be ready to pack. ' 
 
 Great care should be taken to guard against over scald- 
 ing or slack scalding. The former is apt to cause the yel-; 
 low cuticle to loosen and rub off which gives the poultry 
 a poor appearance, while slack scalding is apt to cause the 
 poultry to arrive in sticky or slippery condition. 
 
 Hog Dressed Calves. — Care should be taken to dress the 
 calf as neatly as possible, as they always command more 
 attention and are the first to clean up on a weak or declin- 
 ing market. Large quantities of calves are received in the 
 markets which are more or less bloody and mussy, either 
 from ignorance or carelessness of the shippers, and they 
 are sold much lower than they otherwise would, so that if 
 shippers will observe these instructions closely they will 
 be repaid for their little e. tra trouble by larger returns. 
 Previous to killing, the calf should not be fed for a few 
 hours, nor be driven or worried, but should be perfectly 
 quiet. Calves from 3 to 6 weeks old and weighing from 
 80 to 110 lbs. are the most desirable, although slightly 
 heavier veals if very fine sell well, and very heavy calves, 
 and such as have been fed upon grass, or partly upon but- 
 termilk, have a demand at certain seasons, but at low 
 ])rice8. Calves under three weeks of age, weighing: under 
 GO lbs., are called "Bobs," and are liable to be seized by 
 the sanitary authorities as unfit for food. 
 
 After killing, the calf should be hung up by the hind 
 legs, and the heart, liver, lights, and all the entrails le 
 moved, particularly the rectum and windpipe, so that the 
 air can circulate freely through the calf. Be careful not 
 to disturb the covering of the kidneys, and do not split the 
 calf open through the breast or hind quarters, but only 
 from the bag to the breast bone. Do not leave the head 
 skin on, as the buyers expect it to be alloAved for, or have 
 it cut off before weighing the calf. Cut off the legs close 
 to, but just below the knee joint. Carefully wipe out the 
 blood with a damp cloth. Let the calf hang in a cold 
 place, where it will not freeze, until perfectly cod and 
 hard and animal heat entirely out before shipping. In 
 warm weather fill the calf with ice and sew it up, but oth- 
 erwise theccalf should never be sewed. Fasten the tasf 
 
( 63 ) 
 
 with your name on between tLe hind legs, and ship by ex- 
 press. The haslet, heart, &c., should be shipped sepa- 
 rately in a box. 
 
 CHAPTER IX. 
 
 S.OW to Build a Good Ice House. — In regard to location 
 have it, when possible, by itself — not in a hollow, or 
 where water can run into it from a bank. Having select- 
 ed this, prepare the bottom. If the soil is sand or of a 
 porous nature, it will need no drain; but if not, great 
 care should he taken to arrange for drainage. In an or- 
 dinary house, dig a trench through the center 30 inches 
 wide and 12 inches deep. Fill this with loose stone to 
 within 3 inches of the top, and slope all parts of the bot- 
 tom to this drain. Then till to the top with shavings and 
 straw, covering over with loose boards. You will then 
 liave a perfect drain that will carry oif all water and let 
 ill no air. The foundation is better of stone or brick, if 
 not, set posts in the ground to build on. Set posts 6x6 at 
 the corners and every 10 or 12 feet betweei), filling be- 
 tween these with 2x4 studding set flush with the outride. 
 Put boarding on this, on the boarding nail 2x48, putting 
 the outside boarding on them. This makes an air space 
 of 4 inches. Now set inside another set of 2x4 studding 
 which will leave a space of 10 inches for filling; ceil be- 
 tween this and fill with sawdust or shavings. Be sure it 
 is filled solid and dry. You now have the body of the 
 Ice House. With an air space of four inches, and inside 
 10 inches of filling, making a perfect house that will not 
 warm through. Have the inside smooth so that the ice 
 will settle and not catch. Make an ordinary truss roof. 
 The roof should project at least two feet, and can be of 
 shingles or boards. The loft inside, it is well to board 
 over, as it stops all heat from the roof. Openings to the 
 air should be as few as possible and made to close tight. 
 
 If you follow these directions you will have a perfect 
 house that will keep ice with a small percentage of loss. 
 If a cheaper or poorer house is wanted you can leave out 
 1 i;*^ air space and fill solid with shavings or saw dust, but 
 i ng should be 10 to 14 inches thick. Whitewash the 
 h use; it costs but little, and will make it last a great deal 
 1( iger. 
 
( 54 ) 
 
 In regard to filling: The usual way is to cut ice in 
 blocks 22 inches square. If of even size, commence put- 
 ting in on the edge, keeping 3 or 4 inches from the edge', 
 of the house. Set in your course. Use an ice adz and i 
 level the top, filling in the spaces. Now fill in between \ 
 the house and the ice with saw dust, putting on other 
 courses and doing the same. If the ice is cut in bad orir- ' 
 regular shape, lay flat, filling with pieces so as to make 
 solid courses. The idea is to have the ice as compact as 
 it can be put in. When done, fill on top with 8 or 10 
 inches of saw dust, and it is complete. 
 
 In regard to the care of ice, do not neglect it. Be care- 
 ful that the top is always covered. See that you do not 
 get air holes through the saw dust, as that lets in the hot 
 «ir and melts the ice fast. In regard to filling for houses: 
 When saw dust cannot be had you can use straw — rye or 
 oat straw being the best; but there is hardly any place 
 but with a little care through the summer plenty of saw 
 dust can be had. In regard to the size and capacity of 
 houses: They will hold the following, for every foot in 
 height, ice packed fairly solid and to be well frozen 14x20 
 five tons; 14x25, six tons; 14x30, seven tons; 20x25, nine 
 tons; 20x30, eleven tons; 20x40, fif-ieen tons. This is a- 
 bout the capacity of houses of this size for every foot in 
 height. The waste for a small house is greater in propor- 
 tion than for a large one. 
 
 Handling ice after it is cut: When it is possible, it is 
 the better way to build an incline from the highest point 
 the ice is wanted in the house, to the water or ground; if 
 to the water the lower end runs into the water. The in- 
 cline should never be over 45 '^ , as it would be too steep 
 to work with safety. The run-way should be about 25 
 inches wide in the clear and 10 inches deep, the bottom 
 made of slats so that small pieces can drop through. On 
 one side build a foot walk with railing for the use of the 
 one handling the ice graj)ple. Have openings in the in- 
 cline large enough to let the cakes of ice through, and in- 
 clines from these on different levels into the house. Build 
 all this fairly strong; brace it well so that it will stay to 
 place. Fasten a "top gin" block m the upper part of the 
 ice house far enough inside so that the ice will be pulled 
 clear in; on the ground fasten a "lower gin" block, use 
 rope |- to 1 inch in diameter, attach to one end a team of 
 
I (65) 
 
 ' horses, run the other end through the bl<«>ck on the grouna 
 from there through the upper block and 'down the incline 
 and fasten it to the jack grapple. In operating this, from 
 one to five cakes, or whatever the horses can pull, are 
 started from the bottom with the jack grapple. The man 
 in charge of the grapple going up the walk to steady it. 
 When It has delivered its load he walks back carrying the 
 grapple with him, the man on the ground backing up the 
 liorses and bringing with him the slack rope. The ice is 
 let through the first opening in the incline and run into 
 the house. When the house is full to this opening close 
 It and run the ice in on the next. 
 
 THE HIDE PIT. 
 
 To Keep Hides From Drying 0%iL—Q\x\. a hole through 
 the slaughter house floor and place therein a trap door 7 x 
 7 feet. Dig out four feet deep, wall up the sides with 
 brick or plank. Make the center 6 inches deeper than 
 sides sloping to the center. Cover the bottom with \ in. 
 of salt; lay one hide; spread the salt over it; throw in the 
 head and legs; lay on another hide, and S3 on. By so do- 
 ing you keep your hides from the sun and wind. 
 
 PEESERVALINE. 
 
 To Preserve or Keep Meat Without ibe.— (1) one oz. 
 salicylic acid; (4) four oz. nitras potassie; (3) three gal. 
 water. Dip the pieces and hang up to drain, or sponge 
 the quarters if not convenient to cut in pieces. To keep 
 sausage or bologna use one-half pound to 100 lbs. of meat; 
 alter trimming out the meat, sja-inkle the compound over 
 the meat (dry) and mix well; then allow the meat to stand 
 one hour or longer before grinding. The above is goo<J 
 to use with salt for curing meat. 
 
 
 
Do Business Right 
 
 AND USE 
 
 PERSHING'S 
 
 IMPROVED 
 
 f Coupon ^ Credit « Books. « 
 
 ^ 
 
 They do away with all the bad features of the credit 
 business. With our (.'oupon system there is no passbook, 
 no charging, no disputing accounts, no change to make. 
 
 THE 0OUPON BOOK 
 
 Is durable, not easily lost or mislaid, and the coupons are 
 as easily handled and quickly removed, as change can be 
 made with money. 
 
 In brief, our coupon books do away with all the incon- 
 veniences of the old fogy way of doing business, and will 
 save you far more than their cost. 
 
 Send us vour address and we will send you samples 
 free, and you will acknowledge 
 
 No Meat-mafket Can Afford to be Without Ttiem. 
 
 Address all orders to 
 
 W. B PERSHING & CO., 
 
 South Bend, Ind. 
 
A 
 
LIBRARY OF COgRESS 
 
 018 448 547 3 ^