,transcriber's ,note3 ,text delimited by equal signs is bold4 ,text delimited by underscores is italic4 ,,the ,,home ,,of ,b4 ,,heller ,,co4 ,,calumet ,,avenue ,,and #djth ,,street1 ,,chicago ,illustration ,when in ,chicago be sure to visit our factory4 ,we invite ,inspection and will be pleased to show you through our plant4 ,b4 ,,heller ,,co4 ,,fifth ,,edition ,h ,,secrets ,,of ,,meat ,,curing ,,and ,,sausage ,,making ,,how ,,to ,,cure ,,hams1 ,,shoulders1 ,,bacon1 ,,corned ,,beef1 ,,etc4 ,,and ,,how ,,to ,,make ,,all ,,kinds ,,of ,,sausage1 ,,etc4 ,,to ,,comply ,,with ,,the ,,pure ,,food ,,laws ,,published ,,by ,b4 ,,heller ,,co4 ,,manufacturing ,,chemists ,,chicago1 ,u4 ,s4 ,a4 ,december1 #aibb ,,index ,a ,age for ,killing1 #agc ,ant-,bane1 #bie ,aseptifume1 #bei ,atomizer for ,insecticides and ,liquid ,disinfectants1 #bii ,auto-,glo1 #bij ,b ,bacon1 ,advice on ,curing1 #bag ,bacon1 ,breakfast1 ,how to ,pump1 #fc ,bacon1 ,failure in ,curing1 ,cause of1 #bcd ,bacon1 ,heavy ,bellies1 ,how to ,cure1 #fb ,bacon1 ,how to ,keep for ,six ,months1 #bab ,bacon1 ,how to ,keep for a ,year1 #ij ,bacon1 ,how to ,wash ,before ,smoking1 #ij ,bacon1 ,light ,bellies1 ,how to ,cure1 #fb ,bacon1 ,molding1 ,how to ,prevent1 #bci ,bacon1 ,sugar ,cured ,breakfast1 #fb ,barometer1 ,paper1 ,how to ,make1 #aic ,barrel ,packing1 #aab ,barrel ,pork1 ,description of1 #ie ,barrel ,pork1 ,how to ,cure1 #if ,barrel ,pork1 ,need ,not ,be ,overhauled1 #ig ,barrel ,pork1 ,temperature for ,curing1 #if ,bedbug ,killer1 #bic ,beef ,cheeks1 ,direction for ,dry ,salting1 #abj ,beef ,cheeks1 ,how to ,cure for ,bologna and ,frankfurts1 #aai ,beef ,cheeks1 ,how to ,cure for ,canning1 #aja ,beef ,hams1 ,how to ,cure1 #fi ,beef ,hearts1 ,how to ,cure for ,bologna1 #aba ,beef ,livers1 ,how to ,cure1 #ajd ,beef ,tongue1 ,garlic ,flavored1 #ajj ,beef ,tongue1 ,how to ,cure1 #ii ,beef ,trimmings1 ,how to ,cure1 #aaa ,begin ,curing ,meat in the ,pen1 #cb ,belly ,pork1 ,description1 #ie ,berliner ,style ,ham1 ,how to ,make1 #aji ,berliner ,style ,ham ,meat1 ,how to ,cure1 #ajh ,blood ,sausage1 #acg ,blood ,sausage1 ,directions for ,making1 #ach ,bockwurst1 ,how to ,make1 #adg ,boiling ,bologna1 ,large1 #aaf ,boiling ,bologna1 ,round1 #aaf ,boiling ,ham1 #gd ,boiling the ,brine1 #hb ,bologna1 ,coating to ,prevent ,mold1 #bai ,bologna1 ,drawing ,water and ,being ,dry1 #bjb ,bologna1 ,how to ,make from ,fresh ,beef1 #aac ,boiling ,thermometers1 #bgd ,bologna ,fat1 ,how to ,salt1 #aaf ,bologna1 ,freeze-,em ,pickle ,used for1 #bdh ,bologna1 ,how to ,make ,red ,without ,color1 #bdd ,bologna1 ,how to ,boil1 #aaf ,bologna ,meat1 ,how to ,cure1 #aaj ,bologna ,sausage1 ,formula1 #aad ,bologna1 ,taking ,water in ,cooking1 #baf ,bologna1 ,why ,it ,shrivels1 #baf ,bologna1 ,why ,it ,draws ,water1 #aih ,bologna1 ,without ,artificial ,coloring1 #bdd ,boneless ,ham1 #ajg ,boneless ,rolled ,butt ,sausage1 #ajg ,boneless ,rolled ,shoulder1 ,how to ,cure1 #ei ,boston ,shoulders1 #ef ,brains1 ,how to ,keep from ,spoiling1 #adh ,branding ,hams1 #bbb ,brine1 ,absorbs ,foreign ,odors1 #ia ,brine1 ,boiling1 #bbh ,brine1 ,how to ,boil1 #hb ,brine1 ,how ,long ,should ,be ,used1 #ia ,brine1 ,ropy or ,stringy1 ,cause of1 #ha ,brine1 ,temperature ,it ,should ,be1 #dg ,brine ,testing ,hydrometers1 #bia ,brine ,troubles1 ,how to ,overcome1 #baj ,brine1 ,when to ,use ,twice1 #gd ,brass ,polish1 #bhe1 #bhf and #bhg ,braunschweiger ,liver ,sausage1 ,how to ,make1 #ace ,bull ,meat1 ,why ,it ,is ,best for ,sausage1 #aic ,bull-,meat-,brand-,flour1 ,description of1 #bfj1 #bfa ,bull-,meat-,brand-,flour1 ,imitation1 #bjc ,bull-,meat-,brand-,flour1 ,imitation1 #bcf ,bursting of ,casings1 ,how to ,prevent1 #abe ,butcher ,business1 ,how to ,start1 #bbb ,butt ,pork1 ,description of1 #ie ,butt ,sausage1 #ajg ,butts1 ,how to ,cure in ,closed-up ,tierces1 #ajf ,butts1 ,how to ,cure in ,open ,tierces1 #aje ,butts1 ,how to ,overhaul in ,open ,packages1 #ajf ,butts1 ,quantity of ,brine ,necessary for ,curing1 #aje ,butts1 ,shoulders1 ,how to ,cure1 #ajd ,butts1 ,square ,cut1 ,how to ,cure1 #ef ,c ,california ,hams1 ,how to ,cure1 #ef ,calves' ,stomachs or ,rennets1 ,how to ,handle1 #hj ,casings1 ,bursting1 ,how to ,prevent1 #abe ,casing ,color1 #bfi1 #bgj1 #bgc ,casings1 for ,holstein ,style ,sausage1 ,how to ,color1 #adc ,casings1 for ,polish ,style ,sausage1 ,how to ,color1 #adf ,casings1 for ,swedish ,style ,metwurst1 ,how to ,color1 #add ,casings1 ,frankfurts1 ,how to ,color1 #aai ,casings1 ,how to ,clean1 #ahg ,casings1 ,how to ,color in ,government ,inspected ,packing ,house1 #aag ,casings1 ,how to ,prepare ,before ,stuffing1 #abd ,casings1 ,how to ,remove ,fat1 #bbf ,casings1 ,shrinking1 ,how to ,prevent1 #abe ,cattle and ,sheep ,dip1 #bih ,celery ,zest1 #bff ,cervelat ,sausage1 ,how to ,make1 #adj ,cheeks1 ,beef1 ,how to ,cure for ,canning1 #aja ,cheese1 ,head1 ,how to ,make1 #aca ,chemists1 ,consulting1 #be ,chile ,powder1 #bfd ,chill ,room ,temperature1 #dc ,chilling ,meats to ,be ,cured1 #gb ,chipped ,beef1 ,how to ,make1 #fi ,chow ,chow1 #aef ,cleaning ,lard ,tierces1 #hg ,cleansing ,curing ,packages1 #hb ,clear ,back ,pork1 ,description1 #ie ,clear ,bean ,pork1 ,description1 #ie ,clear ,brisket ,pork1 ,description1 #ie ,cold ,storine1 ,legal to ,use1 #bdc ,cold ,storine1 #bee ,coloring ,frankfurt ,sausage ,casings1 #aai ,coloring ,sausage ,casings1 #aag ,coloring ,sausage ,meat ,artificially ,is ,illegal1 #bca ,compound ,lard1 #afg ,compounding ,lard with ,cottonseed ,oil1 #afh ,condimentine1 8,a01 #bea ,condimentine1 8,b01 #beb ,condition of ,meat ,before ,curing1 #dg ,cooked ,corned ,beef1 ,how to ,make1 #fe ,cooking ,thermometers1 #bge ,cooler1 ,how to ,build1 #bae ,cooler1 ,temperature for ,dry ,salting1 #id ,coolers1 ,why ,they ,sweat1 #bdb ,copper ,polish1 #bhf and #bhh ,corned ,beef ,brine1 ,how to ,make1 #fe ,corned ,beef1 ,cooked1 ,how to ,make1 #fh ,corned ,beef1 ,garlic ,flavored1 #fg ,corned ,beef1 ,how to ,know ,when ,fully ,cured1 #ff ,corned ,beef1 ,how to ,pump1 #fg ,corned ,beef1 ,importance of ,making1 #fd ,corned ,beef1 ,rolled and ,spiced1 #ga ,corned ,beef1 ,seasoning of1 #ff ,corned ,beef1 ,tough and ,salty1 #baa ,cotton ,seed ,oil ,lard ,compound1 #afh ,cured ,meat1 ,keeping ,during ,summer1 #bch ,curing ,dried ,salt ,meat1 #ic ,curing ,hams1 #ej ,curing ,meat1 ,cause of ,failure1 #bda ,curing ,meat from ,farmer-,killed ,hogs1 #bdj ,curing ,meat1 ,general ,hints on ,curing1 #gb ,curing ,meats1 ,quickest ,way1 #bji ,curing ,packages1 ,how to ,cleanse1 #hb ,curing ,pork the ,year ,around1 #cc ,curing ,shoulders1 #ef ,curing ,vats1 ,difference in ,size1 #ec ,curing with the ,freeze-,em-,pickle ,process1 #dh ,cutting the ,hind ,shank ,bone1 #ci ,cutting ,meat1 ,experience ,necessary1 #bbd ,d ,deodorine1 #beh ,difference ,between ,bull-,meat-,brand-,flour and ,potato ,flour1 #bja ,dill ,pickles1 #aeg ,disinfectant1 #bhj ,drain ,pipes1 ,how to ,open ,stopped-up1 #bhe ,dressing ,hogs on the ,farm1 #ahc ,dressing ,mutton1 #aha ,dressing ,poultry1 #aeh ,dried ,beef ,ends1 ,how to ,utilize1 #bac ,dried ,beef1 ,fancy1 ,how to ,make1 #fi ,dried ,beef1 ,how to ,keep for a ,year1 #ij ,dried ,beef1 ,why ,it ,does ,not ,thoroughly ,dry1 #aib ,dried ,salt ,meat1 ,wash ,before ,smoking1 #ij ,drippings from ,refrigerator ,pipes1 #ig ,dry ,salt ,meats1 #ib ,dry ,salt ,curing1 ,without an ,ice ,machine1 #id ,dry ,salt ,side ,meats1 ,how to ,cure1 #ic ,dry ,salt ,sides1 ,how ,long to ,cure1 #id ,e ,eggs1 ,how to ,preserve1 #bbi ,enamel ,cleaner1 #bij ,extra ,long ,clears1 ,description1 #ib ,extra ,short ,clears1 ,description1 #ib ,extra ,short ,ribs1 ,description1 #ib ,f ,facing ,hams in a ,packing ,house1 #dj ,family ,pork1 ,lean1 ,description1 #ie ,farmer-,killed ,hogs1 ,how to ,cure1 #bdj ,fat1 ,how to ,salt for ,bologna1 #aaf ,fat ,trimmings1 ,utilizing1 #bdg ,feet1 ,pigs'1 ,fresh1 #adh ,fertilizer1 ,how to ,make from ,beef ,blood1 #bjj ,fish ,color2 ,pure ,food1 #bgd ,flavors1 ,prepared ,sausage1 #bfb and #bfc ,flour1 ,bull-,meat-,brand1 ,description1 #bfj and #bfa ,fly ,chaser1 ,price ,list1 #bih ,fly ,paper1 ,sticky1 ,how to ,make1 #aei ,food ,laws1 ,complying with in ,curing ,meat1 #bcg ,frankfurt ,casings1 ,how to ,color1 #aai ,frankfurt ,casings1 ,momentary ,dipping of1 #aag ,frankfurts1 ,how to ,make ,red ,without ,color1 #bdd ,frankfurts1 ,how to ,make from ,fresh ,beef1 #aac ,frankfurts1 ,how to ,make without ,artificial ,color1 #aaj ,frankfurts1 ,how to ,make to ,comply with ,pure ,food ,laws1 #aaj ,frankfurt ,sausage1 ,how to ,make1 #aah ,frankfurt ,sausage ,meat1 ,how to ,cure1 #aaj ,freeze-,em1 #bef and #beg ,freeze-,em ,pickle1 ,process1 #dh1 #di ,freeze-,em ,pickle for ,blood ,sausage1 #acg ,freeze-,em ,pickle for ,curing ,bacon1 #fb ,barrel ,pork1 #if ,beef1 #fe ,beef ,trimmings1 #aaa ,beef ,hams and ,shoulders1 #fi ,bologna and ,frankfurts from ,fresh ,beef1 ,how to ,make1 #aac ,cheeks1 #aja ,dry ,salt ,meat1 #ic1 #abj ,hams1 #ej ,livers1 #ajc ,meat ,without ,ice ,machine1 #id ,pigs' ,feet1 #adi ,shoulders1 #ef ,tongues1 #ii ,freeze-,em ,pickle for ,curing ,meat for ,bockwurst1 #adg ,bologna ,sausage1 #aaj1 #aai ,boneless ,hams1 #ajg ,boneless ,shoulders1 #ei ,german ,style ,ham ,sausage1 #abc ,hamburger1 #abg ,head ,cheese1 #aca ,holstein ,style ,sausage1 #adb ,liver ,sausage1 #acd ,metwurst1 #add ,polish ,style ,sausage1 #ade ,rolled ,spiced ,beef1 #ga ,freeze-,em ,pickle1 ,description of1 #di1 #bdh ,different from ,freeze-,em1 #bji ,directions for ,using1 #dh1 #ef1 #fb1 #fe1 #fi ,directions for ,pumping1 #gf ,guaranty1 #bej ,imitation1 #bbe ,keeps ,meat ,red1 #bdd ,legal ,everywhere1 #aif ,legal to ,use1 #bjf ,fresh ,pigs' ,feet1 ,how to ,keep from ,spoiling1 #adh ,fresh ,tripe1 ,how to ,keep from ,spoiling1 #adh ,fuller's ,earth1 ,how ,used to ,refine ,lard1 #afi ,furniture ,polish1 #bib ,g ,garlic-,flavored ,corned ,beef1 #fg ,garlic in ,powdered ,form1 #bfg and #bfh ,general ,hints for ,curing ,meats1 #gb ,german ,style ,ham ,sausage1 ,how to ,make1 #abc ,golden ,gloss ,shine1 #bhh ,guaranty on ,casing ,mixture1 #bga ,guaranty on ,freeze-,em ,pickle1 #bej ,gutting ,hogs in a ,packing ,house1 #ci ,gutting ,hogs on the ,farm1 #ahf ,gutting ,mutton1 #ahb ,h ,hamburger ,sausage1 ,how to ,make1 #abg ,hamburger ,seasoning1 #bfb and #bfc ,hamburger ,steak1 ,how to ,season1 #abf ,ham ,facing in a ,packing ,house1 #dj ,ham-,roll-,ine1 #bed ,ham ,sausage1 ,german ,style1 ,how to ,make1 #abc ,hams and ,superior ,hams1 #hd ,hams1 ,advice on ,curing1 #bag ,hams1 ,boneless 7,sausage71 #ajg ,hams1 ,california1 ,how to ,cure1 #ef ,hams1 ,curing in ,molasses and ,syrup ,barrels1 #eb ,hams1 ,how ,packers ,brand1 #bbb ,hams1 ,how to ,boil1 #gd ,hams1 ,how to ,cure1 #ej ,hams1 ,how to ,cure in ,closed-,up ,tierces1 #ed ,hams1 ,how to ,cure in ,open ,barrels1 #ea ,hams1 ,how to ,keep for a ,year1 #ij ,hams1 ,how to ,overhaul in ,open ,packages1 #ec ,hams1 ,how to ,pump1 #gf ,hams1 ,how to ,wash ,before ,smoking1 #ij ,hams1 ,keeping for ,six ,months1 #bab ,hams1 ,molding1 ,how to ,prevent1 #bci ,hams1 ,picnic1 ,how to ,cure1 #ef ,hams1 ,quantity of ,brine to ,use for #ajj lbs41 #eb ,hams1 ,shape of ,vats for ,curing1 #ec ,hams1 ,sour1 ,some ,causes ,why ,they ,sour1 #hc ,hams1 ,souring1 ,how to ,prevent1 #aif ,hams1 ,souring in the ,hock1 ,how to ,prevent1 #bac ,hams1 ,souring in the ,smoke ,house1 #bbe ,hams1 ,use of ,molasses and ,syrup ,barrels in ,curing1 #eb ,head ,cheese1 ,how to ,make1 #aca ,head ,cheese1 ,how to ,make ,solid1 #bci ,head ,cheese ,meat1 ,how to ,cure1 #aca ,hearts1 ,how to ,cure for ,sausage1 #aba ,hides1 ,green1 ,how to ,trim1 #aij ,hides1 ,how ,long to ,cure1 #aij ,hides1 ,how to ,handle1 #ahg ,hides1 ,how to ,stack ,when ,salting1 #ahi ,hides1 ,proper ,storage for ,same1 #ahh ,hides1 ,quantity of ,salt to ,use for ,salting1 #ahi ,hides1 ,salt to ,use for ,salting1 #ahh ,hog ,chill ,room ,ventilation1 #db ,hog ,gutting in a ,packing ,house1 #ci ,hog ,hoisting ,machines1 #cd ,hog ,livers1 ,how to ,cure1 #ajc ,hog ,scald1 #bgh ,hog ,scalding in a ,packing ,house1 #cf ,hog ,scrapping in a ,packing ,house1 #ch ,hog ,splitting in a ,packing ,house1 #da ,hog ,sticking1 #cd ,hog ,tongues1 ,how to ,cure1 #aja ,hogs1 ,how to ,dress on the ,farm1 #ahc ,hogs1 ,how to ,gut on the ,farm1 #ahf ,hogs1 ,how to ,kill on the ,farm1 #ahc ,hoisting ,hogs in a ,large ,packing ,house1 #cc ,holstein ,style ,sausage1 ,directions for ,making1 #adb ,holstein ,style ,sausage1 ,how to ,color ,casings1 #adc ,horns1 ,how to ,polish1 #aib ,horse ,radish1 #aed ,hydrometers1 #bgf ,i ,ice vs4 ,ice ,machines in ,small ,plants1 #bjj ,ice ,water1 #gd ,indelible ,marking ,ink1 #cja ,indelible ,ink ,eradicator1 #cja ,ink for ,office ,use and ,fountain ,pen1 #cjj ,italian ,style ,salami ,sausage1 ,how to ,make1 #ada ,j ,jell-,jell1 #bfe ,k ,keeping ,sausage in ,warm ,weather1 #adh ,killing and ,dressing ,cattle1 #age ,killing ,hogs on the ,farm1 #ahc ,killing ,mutton1 #aha ,killing on the ,farm1 #agc ,knives1 ,how to ,sharpen for ,meat ,grinding ,machines1 #bdj ,konservirungs-,salt1 ,white and ,red ,berliner ,brand1 ,price ,list1 #bec ,konservirungs-,salt1 ,legality of1 #bdb ,kraut1 ,sauer1 ,how to ,make1 #aee ,l ,lard and ,tallow ,purifier1 #bgg ,lard1 ,compound1 #afg ,lard1 ,handling in a ,settling ,tank and ,agitator1 #afe ,lard1 ,how ,it ,is ,refined in ,packing ,houses1 #afi ,lard1 ,how to ,purify1 #aff ,lard1 ,how to ,refine with ,fuller's ,earth1 #afi ,lard1 ,how to ,render1 #afj ,lard1 ,how to ,settle in a ,settling ,tank1 #afb ,lard1 ,not ,purified1 #afc ,lard1 ,purifier1 #bgg ,lard1 ,purifying with ,only a ,common ,kettle1 #afc ,lard1 ,rendering in a ,jacket ,kettle1 #afa ,lard1 ,rendering in a ,steam ,jacket ,kettle1 #bjg ,lard1 ,separating from ,water1 #bcj ,lard1 ,strong1 from ,boars1 #bch ,lard1 ,tierces1 ,how to ,cleanse1 #hg ,lard1 ,why ,it ,foams ,when ,using ,purifier1 #bjb ,lard1 ,why ,oil ,separates from ,it1 #bah ,larding ,needles1 ,how ,used1 #bda ,leaf ,lard ,pulling in a ,packing ,house1 #dj ,lean ,backs1 ,description1 #ib ,lean ,end ,pork1 ,description1 #ie ,liver ,sausage1 #acd ,liver ,sausage1 ,braunsweiger1 #ace ,liver ,sausage1 ,directions for ,making1 #acd ,liver ,sausage1 ,how to ,smoke1 #acf ,liver ,sausage ,meat1 ,how to ,cure1 #acd ,livers1 ,how to ,cure1 #ajc ,livers1 ,how to ,cure1 #ajd ,loin ,back1 ,description1 #ib ,loin ,pork1 ,description1 #ie ,long ,clears1 ,description1 #ib ,lunch ,ham ,meat1 ,how to ,cure1 #ajh ,m ,marble ,cleaner1 #bhi ,meat1 ,condition ,before ,curing1 #dg ,meat1 ,curing ,failure1 ,cause of1 #bda ,meat1 ,curing1 ,quickest ,way1 #bji ,meat1 ,cutting1 ,experience ,necessary1 #bbd ,meat1 ,fresh1 ,molding in the ,cooler1 #bcc ,meat ,grinder ,knives1 ,how to ,sharpen1 #bdj ,meat1 ,how to ,chill for ,curing1 #gb ,meat1 ,how to ,cure from ,farm-,killed ,hogs1 #bdj ,meat1 ,rusty1 ,cause of1 #bbg ,mess ,pork1 ,description of1 #ie ,mess ,pork1 ,short ,cut1 ,description of1 #ie ,metal ,polish1 ,description1 #bhf1 #bhg and #bhh ,mice ,killer1 #big ,mince ,meat1 #aeb ,mold1 ,how to ,prevent on ,sausage1 ,hams and ,bacons1 #bci ,moth ,powder1 #bie ,mutton1 ,how to ,dress1 #aha ,mutton1 ,how to ,gut1 #ahb ,mutton1 ,how to ,kill1 #aha ,n ,neat's ,foot ,oil1 #agb ,new ,england ,style ,ham1 ,how to ,make ,solid1 #bci ,new ,england ,style ,pressed ,ham1 ,how to ,make1 #aji ,new ,england ,style ,pressed ,ham ,meat1 ,how to ,cure1 #ajh ,new ,york ,shoulder1 ,description1 #ef ,o ,oil1 ,neat's ,foot1 #agb ,overhauling ,barreled ,pork1 #ig ,overhauling ,hams and ,shoulders ,when ,curing1 #gc ,overhauling ,meats1 #gc ,ozo ,sky-,light ,cleaner1 #bhc ,ozo ,toilet ,cleaner1 #bhd ,ozo ,washing ,powder1 #bhb ,ozo ,waste ,pipe ,opener1 #bhe ,p ,packing in ,barrels or ,tierces1 #aab ,packer ,who ,was ,deceived1 #bjg ,peppered ,beef1 ,how to ,make1 #bdg ,piccalilli1 #aef ,pickle ,tester1 ,description1 #bgf ,pickle-,soaked ,meats1 ,how to ,smoke1 #hf ,pickled ,meats1 ,how to ,keep for a ,year1 #ij ,pickled ,pigs' ,feet1 #adi ,pickled ,pigs' ,feet1 ,how to ,store1 #aej ,pickled ,pigs' ,tongues1 #aed ,pickled ,spare ,ribs1 ,how to ,cure1 #ih ,pickled ,tripe1 #aej ,pickles1 ,dill1 ,how to ,make1 #aeg ,picnic ,ham1 ,description1 #ef ,picnic ,ham1 ,directions for ,curing1 #ef ,pig ,pork1 ,description1 #ie ,pigs' ,feet1 ,fresh1 ,how to ,keep from ,spoiling1 #adh ,pigs' ,feet1 ,how to ,pickle1 #adi ,pigs' ,feet1 ,pickled1 ,how to ,store1 #aej ,pigs' ,tongues1 ,how to ,pickle1 #aed ,plate ,glass ,cleaner1 #bgb ,polish1 ,automobile1 #bia ,polish1 ,enamel1 #bij ,polish1 ,furniture1 #bib ,polish1 ,metal1 #bhg1 #bhh and #bhi ,polish ,style ,sausage1 ,how to ,make1 #ade ,polish ,style ,sausage ,casings1 ,how to ,color1 #adf ,polish1 ,silver1 #bhg and #bhi ,polishing ,horns1 #aib ,pork1 ,barreled1 ,how to ,cure1 #if ,pork1 ,bean1 ,description1 #ie ,pork1 ,belly1 ,description1 #ie ,pork1 ,butts1 ,description1 #ie ,pork ,cheeks1 ,directions for ,dry ,salting1 #abj ,pork1 ,clear ,back1 ,description1 #ie ,pork1 ,clear ,brisket1 ,description1 #ie ,pork1 ,curing the ,year ,around1 #cc ,pork1 ,extra ,short ,clears1 ,description1 #ie ,pork1 ,hearts1 ,how to ,cure for ,bologna1 #aba ,pork1 ,how to ,treat ,when ,too ,salty1 #bcf ,pork1 in ,barrels1 ,temperature for ,curing1 #if ,pork1 ,lean ,ends1 ,description1 #ie ,pork1 ,lean ,family1 ,description1 #ie ,pork1 ,loins1 ,description1 #ie ,pork1 ,mess1 ,description1 #ie ,pork1 ,pig1 ,description1 #ie ,pork1 ,rib ,brisket1 ,description1 #ie ,pork ,sausage1 #abi ,pork ,sausage1 ,great ,importance of ,using a ,good ,binder1 #abi ,pork ,sausage1 ,smoked1 #acj ,pork ,sausage1 ,preventing from ,souring in ,warm ,weather1 #bje ,pork ,sausage ,seasoning1 #bfb and #bfc ,pork1 ,short ,cut1 ,mess1 ,description1 #ie ,pork ,trimmings1 ,how to ,cure1 #aaa ,poultry1 ,how to ,dress1 #aeh ,preparing ,stock for ,slaughter1 #agd ,pressed ,corned ,beef1 #fh ,pressed ,ham1 #ajh ,pressing ,lard1 #afa ,pulling ,leaf ,lard in a ,packing ,house1 #dj ,pumping ,breakfast ,bacon1 #fc ,pumping ,corned ,beef1 #fg ,pumping ,hams1 #gf ,pumping ,meats1 ,directions1 #gf ,pumping ,meats1 ,hams1 ,bacon1 etc41 #ge ,pumping ,pickle1 ,how to ,make1 #gf ,pumping ,shoulders1 #gg ,pure ,food ,colors1 #bgc and #bgd ,pure ,food ,laws1 #cj ,pure ,food ,laws1 ,complying with in ,curing ,meat1 #bcg ,purifying ,lard in a ,common ,rendering ,kettle1 #afc ,purifying ,tallow1 #bba ,r ,rat ,killer1 ,description1 #big ,red ,color in ,bologna1 ,how to ,produce ,without ,artificial ,color1 #bdd ,refining ,lard with ,fuller's ,earth1 #afi ,refrigerator ,pipe ,drippings1 #ig ,rendering ,lard1 #afj ,rendering ,lard and ,handling in an ,agitator1 #afd ,rendering ,lard and ,settling ,it1 #afb ,rendering ,lard1 ,using a ,settling ,tank and ,agitator1 #afe ,rendering ,lard ,without a ,settling ,tank1 #afd ,rennets1 ,how to ,handle1 #hj ,rib ,brisket ,pork1 ,description1 #ie ,roach ,powder1 ,description1 #bic ,rolled ,boneless ,butt ,sausage1 #ajg ,rolled ,boneless ,shoulder1 ,how to ,cure1 #ei ,rolled ,spiced ,corned ,beef1 #ga ,ropy ,brine1 #bbh ,ropy ,brine1 ,what ,causes ,it1 #ha ,ropy ,brine1 ,when ,using ,old ,barrels1 #aii ,royal ,metal ,polish1 ,price ,list1 #bgh ,rusty ,meat1 ,cause of1 #bbg ,s ,salami ,sausage1 ,how to ,make1 #ada ,salometers1 ,description1 #bgf ,salt for ,making ,brine1 #bbh ,salt ,pork1 ,how to ,treat1 #bcf ,salting ,fat for ,bologna1 #aaf ,sanitary ,fluid1 #bhj ,sauer ,kraut1 #afe ,sausage1 ,blood1 #acg ,sausage1 ,blood1 ,directions for ,making1 #ach ,sausage1 ,bockwurst1 ,how to ,make1 #adg ,sausage1 ,bologna ,formula1 #aad ,sausage1 ,braunsweiger1 ,liver1 ,how to ,make1 #ace ,sausage1 ,butts1 #ajg ,sausage ,casings1 ,bursting1 ,how to ,prevent1 #abe ,sausage ,casing ,color in ,government ,inspected ,packing ,houses1 #aag ,sausage ,casing ,colors1 #bfi1 #bgj and #bgc ,sausage ,casings1 ,shrinking1 ,how to ,prevent1 #abe ,sausage1 ,cervalet1 ,how to ,make1 #adj ,sausage ,factory ,plan1 #bba ,sausage ,flavors1 #bfb and #bfc ,sausage1 ,frankfurts1 ,how to ,make1 #aah ,sausage1 ,german ,style1 ,ham1 ,how to ,make1 #abc ,sausage1 ,hamburger1 ,description1 #abg ,sausage1 ,hamburger1 ,how to ,make1 #abg ,sausage1 ,head ,cheese1 ,how to ,make1 #aca ,sausage1 ,holstein ,style1 ,directions for ,making1 #adb ,sausage1 ,how to ,keep in ,warm ,weather1 #adh ,sausage1 ,liver1 ,how to ,make1 #acd ,sausage1 ,meat ,coloring ,artificially ,is ,illegal1 #bca ,sausage1 ,molding1 ,how to ,prevent1 #bci ,sausage1 ,polish ,style1 ,how to ,make1 #ade ,sausage1 ,pork1 ,how to ,make1 #abi ,sausage1 ,salami1 ,how to ,make1 #ada ,sausage1 ,seasoning1 #bfb and #bfc ,sausage1 ,shrinking1 ,how to ,prevent1 #abe ,sausage1 ,summer1 ,how to ,make1 #adj ,sausage1 ,swedish ,style1 ,how to ,make1 #adc ,sausage1 ,tongue1 ,blood1 #acg ,savory ,jell-,jell1 #bfe ,scalding ,hogs in a ,packing ,house1 #cf ,scalding ,preparation1 #bgh ,scraping ,hogs in a ,modern ,packing ,house1 #ch ,seasoning for ,sausage1 #bjh ,seasoning ,hamburger ,steak1 #abf ,sewers1 ,how to ,open ,when ,stopped ,up1 #bhf ,sharpening ,knives and ,plates of ,meat ,grinders1 #bdj ,sheep and ,cattle ,dip1 #bih ,short ,clear ,backs1 ,description1 #ib ,short ,clears1 ,description1 #ib ,short ,fat ,backs1 ,description1 #ib ,short ,ribs1 ,description1 #ib ,short ,ribs 7hard71 ,description1 #ib ,shoulder ,butts1 ,how to ,cure1 #ajd ,shoulder ,clots1 ,how to ,cure1 #fi ,shoulder1 ,boneless1 ,how to ,cure1 #ei ,shoulders1 ,butts1 ,description1 #ef ,shoulders1 ,directions for ,curing1 #ef ,shoulders1 ,how to ,keep for a ,year1 #ij ,shoulders1 ,how to ,wash ,before ,smoking1 #ij ,shoulders1 ,new ,york1 ,description1 #ef ,shrinking of ,sausage1 ,how to ,prevent1 #abe ,silver ,polish1 ,description1 #bhf and #bhg ,silver ,shine1 #bhg ,skinning ,cattle1 #agf ,skins1 ,directions for ,tanning1 #aia ,skylight ,cleaner1 #bhc ,small ,details to be ,given ,close ,attention1 #dg ,smoke ,color for ,fish1 #bgc ,smoke ,house1 ,how to ,construct1 #bjd ,smoke ,house1 ,temporary1 ,how to ,build1 #hi ,smoked ,pork ,sausage1 #acj ,smoked ,sausage ,casings1 ,how to ,color1 #aag ,smoking ,pickle ,soaked ,meat1 #hf ,soap1 ,making from ,rendered ,fat1 #aig ,soap1 ,making from ,tallow1 #bai ,sour ,hams1 ,causes of1 #hc ,sour ,sausage1 #aid ,souse1 #aec ,spare ,ribs1 ,how to ,cure1 #ih ,spiced ,beef1 ,how to ,make1 #aie ,spiced ,corned ,beef1 ,rolled1 #ga ,spices1 ,use ,only ,pure1 #hh ,spices1 ,zanzibar ,brand1 ,description1 #bfb and #bfc ,splitting ,hogs in a ,modern ,packing ,house1 #da ,starting a ,butcher ,business1 #bbb ,sticking ,hogs in a ,modern ,packing ,house1 #cd ,sticky ,fly ,paper1 ,how to ,make1 #aei ,storing ,trimmings1 ,proper ,temperature1 #aac ,stringy ,brine1 ,what ,causes ,it1 #ha ,sugar1 ,kind to ,use1 #gh ,summer ,sausage1 ,how to ,make1 #adj ,swedish ,style ,metwurst ,casings1 ,how to ,color1 #add ,swedish ,style ,sausage1 ,how to ,make1 #adc ,sweet ,breads1 ,how to ,keep from ,spoiling1 #adh ,sweet ,pickled ,spare ,ribs1 #ih ,switches1 ,salting1 #aij ,t ,tallow ,purifier1 #bgg ,tallow ,purifying1 #bba ,tallow1 ,rendered ,soft and ,flaky1 ,like ,lard1 #aga ,tallow1 ,whitening and ,purifying1 #bcb ,tanaline1 #bgi ,tanning ,directions1 #aia ,tanning ,powder1 ,description of1 #bgi ,tanning ,skins1 #aij ,temperature for ,curing ,meats1 #df ,temperature for ,storing ,trimmings1 #aac ,temperature of ,chill ,room1 #dc ,temperature of the ,brine1 #dg ,thermometer1 ,boiling1 #bge ,tierce ,packing1 #aab ,tin ,polish1 #bhf ,toilet ,cleaner1 #bhd ,tongue ,blood ,sausage1 #acg ,tongues1 ,beef1 ,garlic ,flavored1 #ajj ,tongues1 ,beef1 ,how to ,cure1 #ii ,tongues1 ,hog1 ,how to ,cure1 #aja ,tongues1 ,pig1 ,how to ,pickle1 #aed ,tripe1 ,fresh1 ,how to ,keep from ,spoiling1 #adh ,tripe1 ,how to ,pickle1 #aej ,v ,vacuum ,brand ,garlic1 ,price ,list1 #bfg and #bfh ,varn-,i-,glo1 ,price ,list1 #bib ,vats1 #ec ,ventilation in ,hog ,chill ,rooms1 #db ,vinegar1 ,how to ,test1 #bbi ,w ,washing ,powder1 ,price ,list1 #bha and #bhb ,washing ,cured ,meat ,before ,smoking1 #ij ,waste ,pipe ,opener1 #bhe ,water1 ,separating from ,lard1 #bcj ,window ,cleaner1 #bgb ,wool1 ,how to ,remove1 #bdf ,writing ,fluid1 #cjj ,z ,zanzibar ,brand ,sausage ,seasonings1 #bfb and #bfc ,zanzibar ,carbon1 by ,whom ,manufactured1 #bjh ,zanzibar ,carbon ,brand ,casing ,brown ,mixture1 #bfi ,zanzibar ,carbon ,brand ,casing ,yellow ,mixture1 #bgj ,,preface ,illustration3 ,,adolph ,,heller ,adolph ,heller1 the father of the members of the firm of ,b4 ,heller ,co41 was a scientific and practical ,butcher and ,packer and a ,practical ,sausage ,manufacturer4 ,he studied the causes of failure in the handling of meats1 with the aim of always producing the best and most uniform products that could be made4 ,he was so successful in his business that his products were known and recognized as the best that could be made4 ,his sons were all given practical training in all departments of the business1 from the bottom rung of the ladder to the top4 ,the problems of the ,packing ,industry were kept constantly before them in their school and college days and influenced them in the investigations and study which developed into the present business of ,b4 ,heller ,co4 ,under these circumstances1 the ,science of ,chemistry naturally claimed the sons of ,adolph ,heller4 ,naturally1 too1 the ,chemistry of the ,meat ,industry overshadowed all other branches of the fascinating profession4 ,with their habits of study and investigation1 they soon discovered that one of the great causes of failure in the curing and handling of meat products was the lack of materials which were always uniform1 pure and dependable4 ,this led to the founding of the firm of ,b4 ,heller ,co41 whose aim has always been to furnish to the ,butchers1 ,packers and ,sausage ,makers such materials as could be absolutely depended upon for purity and uniformity4 ,they also early found that even with good materials to work with1 the lack of fixed rules and formulas contributed largely to the lack of uniformity in the finished goods4 ,this led to the publication of 8,secrets of ,meat ,curing and ,sausage ,making10 in which definite rules were given for handling all kinds of meats and making all kinds of sausage4 ,the enactment of the ,national ,pure ,food ,law1 the ,national ,meat ,inspection ,law and the various ,state ,pure ,food ,laws has made a great change in the ,butcher1 ,packing and ,sausage ,making ,business4 ,the use of ,chemical ,preservatives is now prohibited under these various food laws1 making it necessary to preserve meats and manufacture sausage without the use of many agents which were in general use4 ,the firm of ,b4 ,heller ,co4 anticipated the enactment of the various food laws1 and already had completed investigations which enabled them to assist packers1 butchers and sausage makers at once by giving them curing agents which were free from the ,antiseptic ,preservatives which these laws prohibited1 and yet would produce cured meats1 sausage1 etc1 of the highest quality without the use of the ,antiseptic ,agents4 ,the underlying principles for handling meats and making sausage with the antiseptic agents and without them are very different1 and it became absolutely necessary that the firm of ,b4 ,heller ,co4 should furnish their friends and customers such information as would enable them to cure their meats and make their sausage so as not to incur losses from goods that would not keep1 and to turn out goods of fine quality and appearance4 ,this book is the result4 ,in its pages are formulas and rules for the handling of all kinds of meat and the manufacture of all kinds of sausage which are the results of many years of experience as ,packing ,house ,experts and ,chemists who have made a life-time study of the business in all its phases4 ,if the directions and rules are followed1 anyone can produce the finest of cured meats and sausage1 whether they have had previous experience or not4 ,furthermore1 the products made according to these directions will comply with the requirements of all the ,food ,laws at present in force in this country4 ,hoping the following pages will be found instructive and helpful and thanking the ,butcher ,trade for their support and patronage in the past1 we beg to remain1 ,very respectfully1 ,b4 ,,heller ,,co4 ,illustration3 ,,benjamin ,,heller ,illustration3 ,,albert ,,heller ,illustration3 ,,joe ,,heller ,illustration3 ,,edward ,,heller ,illustration3 ,,harry ,,heller ,,packing-,,house ,,experts ,,analytical ,,and ,,consulting ,,chemists ,illustration ,we have been ,consulting ,chemists for the ,large ,packers for many years4 ,our advice in the handling of meats has saved ,packers many thousands of dollars4 ,we offer our advice free of charge to our customers4 ,we make a specialty of both ,analytic and ,synthetic ,chemistry4 ,our large clientele will always find us prompt in our services as heretofore4 ,analyses ,given ,careful ,attention4 ,general ,syntheses a ,specialty ,b4 ,,heller ,,co4 ,illustration3 ,,private ,,office of ,,benjamin ,,heller ,illustration3 ,,private ,,office of ,,albert ,,heller ,illustration3 ,,view ,,in ,,general ,,office ,illustration3 ,,view ,,in ,,general ,,office ,illustration3 ,,make ,,your ,,sausage ,,cure ,,your ,,meats ,,to ,,comply ,,with ,,all ,,pure ,,food ,,laws ,the ,board of ,food and ,drug ,inspection of the ,agricultural ,department1 at ,washington1 has permitted the use of certain ,curing ,agents1 by not objecting to their use2 but1 at the same time1 has ruled out1 for curing purposes1 such chemicals as come under the heading of ,antiseptic ,preservatives4 ,as a consequence1 certain chemical preservatives are prohibited in meats and meat food products if they are to be sold in the ,territories or are to be shipped from one ,state to another1 or from any ,state or ,territory into any other ,state or ,territory4 ,for that reason1 we have changed some of our former preparations and have also placed on the market several preparations that will take the place of some of our former products4 ,these new products are ,freeze-,em-,pickle1 8,a0 ,condimentine and 8,b0 ,condimentine4 ,they contain nothing that has been ruled out by any of the rulings or regulations under any of the ,food ,laws in this country4 ,the ,antiseptic ,preservatives that have been ruled out are3 ,borax1 ,boracic ,acid1 ,fluoride of ,ammonia1 ,formaldehyde1 ,benzoic ,acid1 ,sulphurous ,acid1 ,sulphite of ,soda1 ,salicylic ,acid1 ,abrastol and ,beta ,naphthol4 ,the use of some of these ,preservatives is considered by many high authorities of the world to be harmless4 ,however1 as the majority of the ,food ,commissioners of this country object to their use1 and have recommended to the ,state ,legislatures and the ,congress of the ,united ,states that the use of these ,preservatives be prohibited by law1 and the ,state ,legislatures and ,united ,states ,congress have passed laws to this effect2 these laws are now in effect and it is1 therefore1 the duty of every citizen of this country to obey these laws1 strictly and to the letter4 ,in this book we are giving to the ,butchers and ,sausage ,manufacturers the results of much study and experiment1 so as to enable the ,butchers and ,sausage ,makers and ,packers to produce goods which will meet the requirements of the various food laws and yet avoid the danger of loss from turning out meat food products that might not keep the necessary length of time4 ,our methods are original1 and will produce most excellent results4 ,it must be remembered that meat must be handled at the proper temperature and according to certain rules1 which must be followed to the letter if the ,butcher desires to turn out products of the best quality and of appetizing appearance4 ,no detail mentioned in this book is too small to merit strict attention4 ,all the materials mentioned for use in these pages are in strict accordance with the various food laws4 ,nothing is recommended or suggested that would come in conflict with the application of the regulations under the existing food laws4 ,we invite the correspondence of our customers and whenever they are in any doubt it will afford us much satisfaction to hear from them and to give them full information concerning any feature of their business upon which they desire our advice4 ,illustration3 ,b4 ,heller ,co4 ,illustration3 ,,begin ,,curing ,,of ,,meat ,,in ,,the ,,pen4 7,copyrighted2 ,reprint ,forbidden47 ,thousands of pounds of ,hams1 ,shoulders and ,sides are spoiled annually before the hog is killed4 ,overheated hogs1 or hogs that are excited from overdriving1 should never be killed until they are cooled off or have become perfectly quiet4 ,when the temperature of a hog is above normal1 the meat always becomes feverish4 ,this is especially true of large fat hogs1 and when the meat becomes feverish1 it will never cure properly1 but nine times out of ten will sour4 ,the meat of feverish hogs can never be chilled as it should be1 and unless the meat is properly chilled1 it cannot be properly cured4 ,before hogs are killed1 they ought to be driven into a cool place and if necessary1 sprayed with cold water until they are thoroughly cooled off4 ,this precaution is necessary only in hot weather2 in winter1 they simply need plenty of rest4 ,if it is necessary to hold the hogs for several days in the pen before they are killed1 they should have an abundance of water and also a little feed4 ,this prevents shrinkage and will also keep them from getting nervous from hunger4 ,illustration3 ,,curing ,,pork ,,the ,,year ,,around 7,copyrighted2 ,reprint ,forbidden47 ,up to a comparatively few years ago1 all ,pork ,packing was done in the winter4 ,packing ,houses would fill their plants during the winter months1 and in the spring would smoke out the meats4 ,in this way1 most of the meat had to be sold oversalted1 the shrinkage and loss to the ,packer was greater and meats1 therefore1 had to be sold at a much higher price1 besides1 they were of very inferior quality4 ,at the present time1 due to improved methods1 packing can be done all the year around1 and meat can be sold as fast as it is finished4 ,in this way1 cured meat can be produced at a much lower price1 the money invested in it can be turned over four1 five or six times a year1 and the meat will be much better1 taste better and more of it can be eaten because of the fact that it is more wholesome and more easily digested4 ,,hoisting ,,hogs ,,in ,a ,,large ,,packing ,,house1 ,,with ,a ,,hog-,,hoisting ,,machine4 7,copyrighted2 ,reprint ,forbidden47 ,great care should always be exercised when hogs are hoisted before sticking4 ,when hogs are hoisted alive to be stuck1 very often when a very heavy hog is jerked from the floor1 the hip is dislocated or sprained1 and blood will be thrown out around the injured joint1 so the ,ham will be spoiled4 ,great care should also be exercised in driving the live hogs1 as hogs are the heaviest and weakest and easiest injured of all animals4 ,special pens should be provided for them1 so they are not crowded1 and so they have plenty of room when they are driven to the killing pen4 ,they should be handled very carefully1 and piling up and crowding should be avoided as much as possible4 ,many hams are injured by overcrowding the hogs in the killing pens1 for when hogs smell blood they become excited and nervous1 and unless they have plenty of room1 they will pile upon each other and bruise themselves so that there will be many skin-bruised hams1 and the flesh will be full of bruises4 ,men driving hogs should never use a whip4 ,the best thing to use in driving hogs is a stick about two feet long1 to the end of which is fastened a piece of canvas three inches wide and two feet long4 ,by striking the hogs with this canvas1 it makes a noise which will do more towards driving them1 without injury1 than the whip which will injure and discolor the skin4 ,illustration3 ,,machine ,,used ,,in ,,larger ,,packing ,,houses ,,for ,,hoisting ,,hogs4 ,,sticking ,,hogs ,,in ,a ,,modern ,,packing ,,house4 7,copyrighted2 ,reprint ,forbidden47 ,men sticking hogs should be sure to make a good1 large opening in the neck1 three or four inches long1 in order to give the blood a good1 free flow4 ,it is very necessary to sever the veins and arteries in the neck1 so as to get all of the blood out of the hog4 ,the man who does the sticking must be careful not to stick the knife into the shoulder1 for if the shoulder is stuck1 the blood settles there1 and the bloody part will have to be trimmed out after the hog is cut up4 ,in large ,packing ,houses1 there is a report made out every day1 of the number of shoulder-stuck hogs1 and the sticker must sign this report before it is sent to the office4 ,this shows the sticker the kind of work he is doing and makes him more careful4 ,in small houses1 most butchers stick the hogs on the floor and let them bleed there4 ,those who can possibly do it should hoist the hog by the hind leg before it is stuck or immediately after it is stuck1 as the case may be1 so as to allow the hog to properly bleed4 ,when the hog is properly hoisted by one hind leg1 alive1 and then stuck while hanging1 it will kick considerably and the kicking and jerking of the hog will help in pumping out all of the blood1 making a much better bled carcass than if the hog is first stunned with a hammer and stuck on the floor4 ,the better the hog is bled1 the better the meat will be for curing4 ,illustration3 ,,how ,,hogs ,,are ,,stuck ,,in ,a ,,large ,,modern ,,packing ,,house4 ,,scalding ,,hogs4 7,copyrighted2 ,reprint ,forbidden47 ,it is impossible to give the exact temperature one should use in scalding hogs1 as this will vary under different circumstances4 ,in winter the hair sticks much tighter than in summer and requires more scalding and more heat than in summer4 ,hogs raised in the ,south1 in a warm climate1 will scald much easier than those raised in a northern climate4 ,a butcher will soon learn which temperature is best adapted to his own locality and the kind of hogs he is scalding4 ,illustration3 ,,scalding ,,hogs ,,in ,a ,,large ,,modern ,,packing ,,house4 ,in a ,packing ,house where a long scalding tub is used1 the temperature depends entirely upon how fast the hogs are being killed4 ,if the hogs are killed slowly1 so each hog can remain in the water longer1 it is not necessary to have the water as hot as when they are handled fast and are taken out of the water in a shorter time4 ,it is1 however1 universally acknowledged that the quicker a hog can be taken out of the scalding tub the better it is for the meat4 ,the hog is a great conductor of heat1 and when kept in the scalding water too long1 it becomes considerably heated and bad results have many times been traced to the fact that the hog was scalded in water which was not hot enough1 and was kept in this water too long in order to loosen the hair4 ,overheating the hog in the scalding water very often causes the meat of fat hogs to sour and ,packers wonder why it is that the meat has spoiled4 ,we therefore wish to caution ,packers against this1 and to advise the use of water as hot as practicable for scalding hogs4 ,to make the hair easy to remove and to remove dirt and impurities from the skin1 we recommend ,hog-,scald4 ,this preparation makes scalding easy1 it removes most of the dirt and filth1 cleanses the hog and whitens the skin4 ,illustration3 ,b4 ,,heller ,,co',s ,,hog-,,scald ,,trade ,,mark ,in many localities1 where the water is hard1 ,hog-,scald will be found of great value1 as it softens the water and makes it nice to work with2 it cleanses the skin of the hogs and improves their appearance4 ,it is a great labor saver and more than pays the cost by the labor it saves1 as it assists in removing the hair and leaves the skin more yielding to the scraper4 ,the skin of all hogs is covered with more or less greasy filth1 which contains millions of disease germs and these extend down into the pores of the skin4 ,if this germ-laden filth is not removed1 and if it gets into the brine when the meat is being cured1 it injures both the meat and the brine in flavor1 and also spoils the flavor of the lard if it gets into that4 ,hog-,scald removes most of this filth and cleanses the skin1 and for these reasons alone1 should be used by every ,packer and ,butcher4 ,hams and ,bacon from hogs that have been scalded with ,hog-,scald are1 therefore1 cleaner and will be much brighter after they are smoked than when the filth of the hog remains in the pores of the skin4 ,those selling dressed hogs will find ,hog-,scald very valuable1 as hogs that have been scalded with it are cleaner and look whiter and much more appetizing4 ,the use of ,hog-,scald is legal everywhere4 ,it does not come under the regulations of the ,food ,laws1 as it is simply a cleansing agent4 ,hog-,scald costs very little at the price we sell it1 and everyone can afford to use it4 ,butchers who once try it will continue its use4 ,,scraping ,,hogs4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,scraping ,,hogs ,,in ,a ,,packing ,,house4 ,as much of the hair as possible should be scraped from the hogs1 instead of being shaved off with a sharp knife1 as is often done4 ,if the hog is not properly scalded and scraped and the hair remains in the skin1 such hair is usually shaved off with a knife before the hog is gutted1 and sometimes after the meat is chilled and cut up4 ,after the meat is cured1 the rind shrinks and all the stubs of hair that have been shaved off will stick out and the rind will be rough like a man's face when he has not been shaved for a day or so4 ,hams and ,bacon from hogs that have been shaved instead of properly scalded and scraped1 will look much rougher and much more unsightly than if the hogs are properly scalded and scraped4 ,therefore1 ,packers should give close attention that the scalding and scraping is properly done4 ,the scraping bench should be provided with a hose right above where the hogs are being scraped and this should be supplied with hot water1 if possible1 so the hogs can be rinsed off occasionally with hot water1 while being scraped4 ,the hot water can1 however1 be thrown over the hogs with a bucket4 ,after the hog has been gambrelled and hung up1 either on a gambrel-stick or on rollers1 it should be gutted4 ,after it is gutted1 it should be washed out thoroughly1 with plenty of cold1 fresh water4 ,as every ,packer understands how to gut a hog1 it is not necessary to go into details4 ,illustration3 ,,gutting ,,hogs ,,in ,a ,,modern ,,packing ,,house4 ,,cutting ,,the ,,hind ,,shank ,,bone4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 a ,illustration3 b ,we advise the cutting of the hind shank bone after the hog is dressed1 so as to expose the marrow1 as shown in cuts ,a and ,b4 ,it is the best thing to do1 as it helps to chill the marrow4 ,the chunk of meat that is usually left on the hind foot1 above and next to the knee1 if cut loose around the knee1 will be drawn to the ham1 and when chilled1 will remain on the ham instead of being on the hind foot1 as shown in cut ,a4 ,after the meat is cut1 the bone can be sawed1 in the same place where the hock would be cut from the ham later4 ,see cut ,b4 ,the hog will hang on the sinews the same as if the bone had not been sawed1 except that the cut bone separates and exposes the marrow so it can be properly cooled4 ,on heavy hogs this is quite a gain1 as the chunk that would remain on the foot would be of little or no value there1 but when left on the ham1 sells for the regular ham prices4 ,illustration ,,facing ,,hams ,,and ,,pulling ,,leaf ,,lard ,,in ,a ,,modern ,,packing ,,house4 7,copyrighted2 ,reprint ,forbidden47 ,the first two figures in the above cut show two men ,facing ,hams4 ,the first man faces the ,ham at his right hand side and the second man faces the ,ham on his left hand side1 as the ,hogs pass by4 ,the advantage of ,facing ,hams right after the hogs are dressed1 is this4 ,the knife can be drawn through the skin and through the fat close to the meat1 and the fat will peel right off the fleshy part of the ,ham4 ,between the fat and lean meat of the ,ham1 between the legs1 there is a fibrous membrane which is very soft and pliable4 ,when the knife is run through the skin and fat1 it will run along the side of this membrane1 making a clean face for the ,ham4 ,that part remaining on the ,ham will shrink to the ,ham and will form a smooth coating over the lean meat1 which closes the pores and makes the ,ham look smooth and nice when it is smoked4 ,it also makes a much smoother cut along the skin4 ,the skin when cut warm will dry nicely and look smooth when cured1 whereas if it is trimmed after the meat is chilled1 it looks rough and ragged4 ,facing ,hams also allows the escape of the animal heat more readily4 ,if ,hams are not faced until after the ,hogs have been chilled1 this fat must be trimmed off and the ,hams will not look nearly so smooth as they will if this tissue and fat is removed while the hog is warm4 ,the second two men in the opposite illustration are ,pulling ,leaf ,lard4 ,the ,leaf ,lard should always be pulled out of the hogs in summer1 as it gives the hogs1 as well as the ,leaf ,lard1 a better chance to chill4 ,during the winter months it can be pulled loose1 but can be left hanging loosely in the hog1 from the top4 ,in this way it will cool nicely1 and it will also allow the animal heat to get out of the hog4 ,most of the large packing houses pull out the ,leaf ,lard in the winter as well as summer1 and hang it on hooks in the chill room to chill4 ,leaf ,lard that is properly chilled1 with the animal heat all taken out of it1 makes much finer lard than when pulled out of the hog and put into the rendering tank with the animal heat in it4 ,illustration ,,splitting ,,hogs ,,in ,a ,,modern ,,packing ,,house4 7,copyrighted2 ,reprint ,forbidden47 ,splitting can be done in several different ways4 ,where the back of the hog is to be cut up for pork loins1 the hog is simply split through the center of the backbone1 so that one half of the backbone remains on each loin4 ,packers who wish to cut the sides into ,short or ,long ,clears or ,clear ,bacon ,backs run the knife down on both sides of the backbone1 as close to the backbone as possible1 cutting through the skin1 fat and lean meat2 then the hog should be split down on one side of the backbone4 ,the backbone should remain on the one side until the hog is cut up and it can then easily be sawed off with a small saw4 ,by cutting or scoring the back in this way for making boneless side meat1 the sides will be smooth and there will not be much waste left on the bone as when the backbone is split and half of it left on each side and then is peeled out after the meat is chilled and is being cut up4 ,illustration3 ,,ventilation ,,in ,,hog ,,chill ,,room4 ,,hog ,,chill ,,room ,,in ,a ,,modern ,,packing ,,house4 7,copyrighted2 ,reprint ,forbidden47 ,many chill rooms are not properly built4 ,there should be at least from #bd to #cf inches of space between the ceiling of the chilling room and the gambrel-stick1 or more if possible1 in order to enable the shanks to become thoroughly chilled4 ,the animal heat which leaves the carcass naturally rises to the top of the cooler1 and unless there is space between the ceiling and the top of the hog the heat will accumulate in the top of the cooler where the temperature will become quite warm2 this will prevent the marrow in the shank and the joints from becoming properly chilled4 ,it is this fact that accounts for so much marrow and shank sour in hams4 ,,temperature ,,of ,,chill ,,room4 7,copyrighted2 ,reprint ,forbidden47 ,all ,packers who have a properly built cooler for chilling hogs and who are property equipped with an ice machine will find the following rules will give the best results4 ,those who are not properly equipped should try to follow these rules as closely as they can with their equipment4 ,a hog chill room should be down to from #bh to #cb degrees ,fahrenheit when the hogs are run into it4 ,as the cooler is filled1 the temperature will be raised to as high as #de or #df degrees ,f41 but enough refrigeration must be kept on so the temperature is brought down to #cf degrees by the end of #ab hours after the cooler is filled1 and then the temperature must be gradually reduced down as low as #cb degrees by the time the carcasses have been in the cooler #dh hours4 ,in other words1 at the end of #dh hours the cooler must be down to #cb degrees4 ,all large hog coolers should be partitioned off between each section of timbers1 into long alleys1 so that each alley can be kept at its own temperature4 ,in the improper chilling of the carcasses lies the greatest danger of spoiling the meat4 ,the greatest care must be given to the proper chilling1 for if the carcasses are not properly chilled1 it will be very difficult to cure the meat1 and it will be liable to sour in the curing4 ,meat from improperly chilled carcasses1 even with the greatest care afterwards1 will not cure properly4 ,therefore1 one of the first places to look for trouble when ,hams are turning out sour is to look to the chilling of the meat1 as it is nine chances out of ten that this is where the trouble started from4 ,we have found by experience that by deviating only a few degrees from these set rules1 the percentage of sour meat is surprisingly increased4 ,it has always been considered an absolute necessity to have an open air hanging room to allow the hogs to cool off in the open air before they are run into the cooler4 ,it has always been considered that this saves considerable money in the refrigeration of the hogs4 ,however1 by the experiments made in some of the large ,packing ,houses1 it has been demonstrated that this economy is very much over-estimated4 ,there are certain conditions which must be closely adhered to for the safe handling and curing of pork products1 and the most important of these is the proper temperature4 ,in the outside atmosphere the proper temperature rarely prevails4 ,hogs that are left in the open air on the hanging floor over night are generally either insufficiently chilled or are over-chilled the next morning1 depending upon the outside temperature of the air4 ,we feel that it is of advantage1 however1 to run the hogs into an outside hanging room and to allow them to dry for one or two hours before putting them into the chilling room4 ,packers who cure large quantities of hogs must see to it that their chill rooms are properly constructed and have sufficient refrigeration1 so the temperature can be kept under perfect control at all times4 ,the cooler should be partitioned off lengthwise1 between each line of posts1 making long alleys to run the hogs into1 each one of which can be regulated as to its temperature separately from the others4 ,the hogs can be run into one of these alleys as fast as they are killed and should the temperature get up above #ej degrees ,f41 the hogs can be run out of this into another4 ,the cooler in which hogs are chilled should never go above #ej degrees ,fahrenheit1 and a properly constructed cooler can be kept below this temperature4 ,while the cooler is being filled1 the temperature should be held at between #de and #ej degrees ,fahrenheit1 and should be kept at this temperature for about two hours after filling4 ,at the end of two hours1 all of the vapor will have passed away1 being taken up by and frozen onto the refrigerator pipes1 and the hogs will begin to dry4 ,when the hogs begin to show signs of drying1 or in about two hours after the refrigerator is filled1 more refrigeration should be turned on1 and the temperature should be gradually brought down1 so that in twelve hours from the time the cooler is filled1 the temperature should be brought down to #cf or #cg degrees temperature ,fahrenheit4 ,if the temperature is not brought down to #cf or #cg degrees ,f4 in #ab hours it means a delay in removing the animal heat1 and a tendency for decomposition to set in4 ,if the temperature is brought down lower than #cb degrees ,fahrenheit during the first #ab hours1 the outside surface of the carcasses are too rapidly chilled1 which tends to retard the escape of the animal heat4 ,it is known1 from practical experience1 that where the meat is chilled through rather slowly1 the animal heat leaves the meat more uniformly4 ,too rapid chilling on the outside seems to clog up the outside of the meat so that the heat in the thick portions does not readily escape4 ,the first #ab hours of the chilling of all kinds of meat and the removal of the animal heat during this period is the most important part of the chilling4 ,after that period1 the proper temperature is of much less vital importance4 ,hogs that are to be cut up for curing should never be cut up sooner than #dh hours after being killed1 and the temperature of the cooler should be gradually brought down to #bh degrees ,fahrenheit by the time the hogs are taken out of the chill room to be cut up4 ,after the hogs have been in the cooler #ab hours the temperature should gradually be brought down from #cf degrees at the end of the first #ab hours1 to #bh degrees at the end of #dh hours2 that is1 if the hogs are to be cut up #dh hours after they are killed4 ,if they are to be cut up #gb hours after being killed1 the temperature should be brought down gradually from #cf degrees at the end of the first #ab hours1 to #cj degrees ,f4 at the end of #gb hours4 ,this would mean that the temperature should be brought down from #cf degrees to #cj degrees ,f41 if the hogs are to be cut up at the end of #gb hours1 or a lowering of six degrees in practically #eh hours2 or a lowering of eight degrees1 from #cf to #bh ,fahrenheit1 if the hogs are to be cut up in #dh hours after being killed4 ,this means a reduction in temperature of about one degree for every eight hours4 ,this does not mean that the six or eight degrees should be reduced in two hours' time1 for if that were done the meat would be frozen4 ,in a large ,packing ,house1 where the cooler is properly equipped1 and one has a good attendant1 these instructions can be carried out in detail4 ,when the foregoing instructions are carefully followed1 the safe curing of the product will be assured4 ,while the curing of course requires careful attention1 yet1 if the chilling is not done properly1 the curing will never be perfect4 ,the floors of coolers should always be kept sprinkled with clean sawdust1 as this will absorb drippings and assist in keeping the cooler clean and sweet4 ,if the drippings from hogs are allowed to fall on the bare floor1 the cooler will soon become sour and this will affect the meat that hangs over it4 ,,temperature ,,for ,,curing ,,meat4 7,copyrighted2 ,reprint ,forbidden47 ,an even temperature of #ch degrees ,fahrenheit is the best temperature for curing meats4 ,most butchers1 however1 have no ice machine1 and1 therefore1 are not able to reach such a low temperature in their coolers2 nevertheless1 they should try to get their coolers as low in temperature as possible1 and should at all times be careful to keep the doors closed1 and not leave them open longer than is necessary at any time4 ,the temperature of #cg to #ci degrees ,fahrenheit is what should govern all packers who use ice machines2 those who are fortunate enough to have ice machinery should never allow the cooler to get below #cg degrees1 nor above #dj degrees4 ,many packers let the temperature in their coolers get too cold1 and in winter during the very cold weather1 the windows are sometimes left open1 which allows the temperature to get too low4 ,this should always be avoided1 as meat will not cure in any brine1 or take salt when dry salted1 if stored in a room that is below #cf degrees ,fahrenheit4 ,if meat is packed even in the strongest kind of brine1 and put into a cooler1 which is kept at #cb to #cc degrees of temperature1 and thus left at this degree of cold for three months1 it will come out of the brine only partly cured4 ,the reason for this is the fact that meat will not cure and take on salt at such a low temperature1 and as the temperature herein given is above freezing point1 which is #cb degrees1 the meat will only keep for a short time1 and then it starts to decompose when taken into a higher temperature4 ,anyone1 who is unaware of this fact1 will see how necessary it is to have accurate thermometers in a cooler1 to examine them frequently1 and to closely watch the temperature of the room4 ,see illustration of our ,standard ,cold ,storage ,thermometer on page #bhb4 ,the first essential point to watch before putting meat into brine1 is to be absolutely certain that it is properly chilled through to the bone4 ,those who are not equipped with ice machinery for properly chilling meat in hot weather must spread the meat on the floor after it is cut ready for packing1 and place crushed ice over it for #bd hours1 to thoroughly chill it before it is packed in the salt4 ,this will get the temperature of the meat as low as #cf to #ch degrees ,fahrenheit before putting it in the brine4 ,it is necessary that small butchers1 who have no ice machines1 and rely upon the ice box for a cooler1 should use the greatest care to see that the meat is well and thoroughly chilled4 ,thousands of pounds of meat are spoiled yearly simply for the one reason that the temperature of the meat is not brought down low enough before the meat is salted4 ,in the summer1 hams and heavy pieces of pork should never be packed by persons having no ice machine1 unless the meat is first put on the floor for at least twelve hours with broken ice to thoroughly cover it4 ,if our directions are carefully followed and ,freeze-,em-,pickle is used1 such a thing as spoiled meat will be unknown4 ,,condition ,,of ,,meat ,,before ,,curing4 7,copyrighted2 ,reprint ,forbidden47 ,when cured meat turns out bad1 it is not always the fault of the man who has charge of the curing so much as it is the condition the meat was in when put into the brine to cure4 ,good results should not be expected from a man who has charge of the curing unless the meat is delivered to him in proper condition4 ,hogs should never be killed the same day of purchase at the ,stock ,yards or from the farmer4 ,they ought to remain in the packing house pen for at least #bd hours before killing4 ,if different lots of hogs are mixed together1 they will sometimes fight1 which greatly excites them4 ,whenever they show this fighting disposition1 they should be separated4 ,,the ,,temperature ,,of ,,brine4 7,copyrighted2 ,reprint ,forbidden47 ,make all ,pickle in the cooler1 and have the water or brine of as low a temperature as the cooler when it is put on the meat4 ,try to have the temperature of the brine not over #ch degrees ,fahrenheit when putting it over the meat4 ,a great deal of meat is spoiled in curing by having the brine too warm when the meat is put into it4 ,,give ,,close ,,attention ,,to ,,details4 ,be careful to do everything right as you go along1 for if you spoil the meat you will hardly become aware of it until it is too late to remedy your error4 ,illustration3 ,,best ,,by ,,test ,,with ,,the ,,freeze-,,em-,,pickle ,,process ,,and 8,a0 ,,and 8,b0 ,,condimentine ,,anyone ,,can ,,cure ,,meat ,,and ,,make ,,good ,,sausage 7,copyrighted2 ,reprint ,forbidden47 ,bacterial action causes great annoyance and loss to ,curers of ,meats and ,sausage ,manufacturers1 and1 since the enactment of ,pure ,food ,laws prohibiting the use of antiseptic preservatives1 the proper handling of meats has become a matter of the greatest importance if good sausage and well-cured meats are to be produced4 ,we have acted as ,consulting ,experts for the large ,packers and ,sausage ,manufacturers for many years1 and have formulated and systematized methods for the curing of all kinds of meat and the making of all kinds of sausage4 ,we have crystallized the results of our large experience into a plan for the proper curing of meats and the making of all kinds of sausage1 which1 if followed1 will always give satisfactory results4 ,for curing meat we have combined the necessary curing agents for this ,process into a combination which is always uniform and which is known as ,freeze-,em-,pickle4 ,freeze-,em-,pickle furnishes to the ,packer1 ,butcher and ,sausage ,maker the proper materials1 scientifically and accurately compounded1 and by using it according to the ,freeze-,em-,pickle ,process1 which is set forth in this book1 any man1 whether he is experienced or not1 can get as good results as the most expert packer in the business4 ,if the ,freeze-,em-,pickle ,process is followed1 and ,freeze-,em-,pickle is used according to the directions given in this book1 the meats and sausage will be uniform and of fine quality4 ,they will have an appetizing color1 a delicious flavor and they will comply with the requirements of the ,pure ,food ,laws4 ,by curing meat by the ,freeze-,em-,pickle ,process1 the albumen in the meat is so congealed that only a small percentage of it will be drawn out of the meat into the brine1 and the natural flavor of the meat is retained1 making it far more palatable4 ,when ,freeze-,em-,pickle is dissolved in water with the proper quantity of sugar and salt1 the brine will be decidedly sweet and of the proper specific gravity to properly cure ,hams1 ,bacon1 ,shoulders1 ,corned ,beef1 ,dried ,beef1 etc41 with a ,delicious ,flavor1 without loss from spoiling4 ,the meat will not be too ,salty1 but will have that ,peculiar ,sugar-,cured ,flavor which is so much liked4 ,by the use of the ,freeze-,em-,pickle ,process anyone can make fine cured meats1 whether or not they have ever had any previous experience in the curing or handling of meats4 ,packers1 ,butchers and ,curers have many difficulties in turning out good1 sweet-pickle cured meat1 owing to their inability to compound the proper proportions of curing ingredients4 ,besides1 their methods of curing are frequently incorrect and unscientific4 ,by adopting the ,freeze-,em-,pickle ,process1 the proper ingredients are used and the meat is handled in the right way4 ,that is why the finished products made by the ,freeze-,em-,pickle ,process are superior to what they are when made in other ways4 ,in making ,bologna and ,frankfurt ,sausage1 if the sausage meat is cured for a few days with ,freeze-,em-,pickle and handled according to the ,freeze-,em-,pickle ,process of curing ,bologna and ,frankfurt ,sausage ,meat it will produce ,finer ,sausage1 in both taste and appearance1 and will have an appetizing color and will not spoil in hot weather1 within a reasonable length of time1 and the sausage will comply with the ,pure ,food ,laws4 ,illustration3 ,,hams ,,directions ,,for ,,curing ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,use the following proportions of ,freeze-,em-,pickle1 ,salt1 ,sugar and ,water to obtain the best results in curing ,hams3 ,small ,hams1 #h to #ad ,lbs4 ,average4 #g lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,small ,hams4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #ej to #fj days4 ,medium ,hams1 #ad to #ah ,lbs4 ,average4 #h lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,medium ,hams4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #fj to #gj days4 ,heavy ,hams1 #ah to #bd ,lbs4 ,average4 #i lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,heavy ,hams4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #ge to #hj days4 ,first3--,sort the ,hams1 separating the ,small1 ,medium and ,large4 ,second3--,take enough of any one size of the assorted ,hams to fill a tierce1 which will be #bhe lbs42 then thoroughly mix together in a large pail or box the following proportions of ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt3 ,more than #bhe lbs4 of ,hams can be packed in a tierce1 but this never should be done1 as it requires a certain amount of brine to a certain amount of meat1 and by placing #bhe lbs4 of fresh ,hams in a standard tierce1 the tierce will hold #ad to #ae gallons of brine1 which is the proper quantity of brine for this amount of ,hams4 ,if too much meat is put into the tierce1 it will not hold enough brine to properly cure the meat4 ,the ,sugar used must be ,pure ,granulated ,sugar4 ,yellow or ,brown ,sugar must not be used4 ,use1 for #bhe lbs4 of ,small ,hams1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #ba lbs4 of ,salt4 ,for #bhe lbs4 of ,medium ,hams1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #bd lbs4 of ,salt4 ,for #bhe lbs4 of ,heavy ,hams1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #bg lbs4 of ,salt4 ,how ,to ,cure ,hams in ,open ,barrels4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,when the tierces or barrels in which these ,hams are cured are not to be headed up1 but are left open1 use half of the ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt dry by rubbing it over the hams in the following manner3 ,first3--,after mixing all of the ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt together1 sprinkle some of the dry mixture over the bottom of a perfectly clean tierce4 ,the ,sugar used must be ,pure ,granulated ,sugar4 ,yellow or ,brown ,sugar must not be used4 ,when adulterated sugar is used1 the brine becomes thick in two weeks2 but when ,pure ,granulated ,sugar is used it will last quite a while1 depending upon the conditions under which the brine is kept4 ,second3--,rub each ,ham well with some of the mixture of ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt and pack them nicely in the tierce4 ,put clean boards over the tops of the hams and weight or fasten these boards down so as to keep them under the brine4 ,third3--,take all of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt that is left after the rubbing and use it in making the brine2 it will require #ad to #ae gallons of brine1 as tierces vary some1 for each standard size tierce of ,hams4 ,make the brine by dissolving in about #ad gallons of cold water all of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt that is left after the rubbing4 ,stir well for a minute1 until it is dissolved1 then pour this brine over the meat4 ,as tierces vary so much in size1 it is always best to dissolve the ,freeze-,em-,pickle in a little less quantity of water1 say about #ad gallons for a tierce4 ,after this brine is added to the meat1 should the tierce hold more1 simply add cold water until the tierce is full4 ,the right amount of ,salt1 etc41 has already been added2 now simply add sufficient water to well cover the meat4 ,when curing a less quantity than a full tierce of ,hams1 cut down the amount of ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt and the quantity of water1 according to the quantity of ,hams to be cured1 using all materials in the proportions given on page #ej4 ,,quantity ,,of ,,brine ,,to ,,use ,,for ,,curing #ajj ,,lbs4 ,,of ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,five gallons by measure1 or forty-two pounds by weight1 is the approximate amount of water to use for every #ajj lbs4 of ,hams4 ,a tierce1 after being packed with #bhe lbs4 of meat1 will hold about #ad to #ae gallons of water4 ,when curing ,hams in vats1 or open barrels1 whether in small or large quantity1 always use no less than five gallons of brine to every #ajj pounds of meat1 as this makes the proper strength and a sufficient brine to cover the meat nicely4 ,,the ,,use ,,of ,,molasses ,,and ,,syrup ,,barrels ,,in ,,curing ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,never use old molasses barrels1 or syrup barrels for curing meat1 unless they have been first thoroughly scoured and steamed1 and cleansed with our ,ozo ,washing ,compound4 ,it is best to use oak tierces1 and always be sure that they are perfectly clean and sweet before putting the meat into them to cure4 ,,pumping ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,we strongly recommend the pumping of ,hams1 full directions for which are given on page #gf4 ,,shape ,,of ,,vats ,,in ,,curing ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,sometimes1 vats of certain shapes require more brine to cover the meat than others1 and in such cases1 a proportionate amount of ,freeze-,em-,pickle1 ,sugar and ,salt1 should be added to the necessary amount of water to make sufficient brine to cover the meat4 ,,how ,,to ,,overhaul ,,hams ,,when ,,curing ,,in ,,open ,,packages4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,how ,,to ,,overhaul ,,hams ,,when ,,curing ,,in ,,open ,,packages ,on the fifth day after packing each lot of ,hams1 it is necessary that they should be overhauled4 ,this must be repeated seven days later2 again in ten days2 and a final overhauling should be given ten days later4 ,overhauling four times while curing1 and at the proper time in each instance1 is very important and must never be forgotten1 especially when curing with this mild1 sweet cure4 ,overhauling means to take the ,hams out of the brine and to repack them in the same brine4 ,the proper way to overhaul is to take a perfectly clean tierce1 set it next to the tierce of ,hams to be overhauled1 pack the meat into the empty tierce1 and then pour the same brine over the meat4 ,,how ,,to ,,cure ,,hams ,,in ,,closed ,,up ,,tierces4 7,copyrighted2 ,reprint ,forbidden47 ,large packers1 who employ coopers1 should always cure ,hams in closed up tierces1 as this is the best method known4 ,illustration3 ,,how ,,to ,,cure ,,hams ,,in ,,closed ,,up ,,tierces ,,first4-- ,first3--,mix the proper proportions of ,freeze-,em-,pickle1 ,sugar and ,salt for the different size ,hams to be cured4 ,these proportions are given in the table on page #ej1 under the heading1 8,small ,hams1 ,medium ,hams1 ,heavy ,hams40 ,if the tierces are to be headed up1 use half of the ,freeze-,em-,pickle1 ,sugar and ,salt for rubbing the ,hams1 and the half that is left over1 after the ,hams are rubbed1 should be dissolved in the water which is to be used to fill the tierces4 ,rub each ,ham well before packing2 put only #bhe lbs4 of meat in each tierce1 and then head them up4 ,illustration3 ,,second4-- ,second3--,lay the tierces on their sides and fill them through the bunghole with water in which the half of ,freeze-,em-,pickle1 ,sugar and ,salt left over after rubbing1 has been dissolved4 ,illustration3 ,,third4-- ,third3--,insert the bung and roll the tierces4 ,this will mix and dissolve the ,freeze-,em-,pickle1 ,sugar and ,salt rubbed on the meat4 ,where the pieces of meat press tightly against each other or against the tierce1 the brine does not act on the meats2 but if the meats are properly rubbed with the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt before being packed in the tierce1 such surfaces will be acted upon by the undissolved mixture1 so that curing will be uniform1 and no portion of the piece will be left insufficiently cured even if the brine does not come in contact with it4 ,for this reason1 it is important that each piece should be carefully rubbed with the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt before being packed in the tierce4 ,illustration3 ,,overhaul ,,five ,,days ,,after ,,packing ,,fourth4-- ,fourth3--,overhaul five days after packing2 again seven days later2 again in ten days1 and once more ten days thereafter4 ,at each overhauling1 examine each tierce for leaks2 if any of the ,pickle has leaked out1 knock the bung in and refill4 ,remember to overhaul four times during the period of the first thirty-two days4 ,fifth3--,overhaul the ,hams in closed up tierces1 simply by rolling the tierces from one end of the cooler to the other4 ,they ought to be rolled at least #ajj feet4 ,sixth3--,see paragraph on temperature for curing meat1 page #df4 ,illustration3 ,,shoulders ,,and ,,picnic ,,hams ,,directions ,,for ,,curing ,,shoulders4 7,copyrighted2 ,reprint ,forbidden47 ,new ,york ,shoulders3--,have shank cut off above knee1 trimmed close and smooth1 and square at the butt4 ,california or ,picnic ,hams are made from ,medium and ,heavy ,shoulders1 well-rounded at the butt1 and trimmed as near to the shape of a ,ham as possible4 ,boston ,shoulders are made from ,light ,shoulders1 well-rounded at the butt1 similar to ,california ,hams4 ,california and ,picnic ,hams and ,square ,cut ,butts1 are cured in the same way1 and with the same brine1 the only change being in the strength of the brine and the time of curing1 which must be made to suit the size of the ,shoulder4 ,small ,shoulders4 #g lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,small ,shoulders4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #ej to #fj days4 ,medium ,shoulders4 #h lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle ,medium ,shoulders4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #fj to #gj days4 ,heavy ,shoulders4 #i lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,heavy ,shoulders4 #b lbs4 of ,granulated ,sugar4 #e gals4 of ,cold ,water4 ,cure in this brine #ge to #hj days4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,first4--,sort the ,shoulders1 separating the ,small1 ,medium and ,large4 ,second4--,take enough of any one size of the assorted ,shoulders to fill a tierce1 which will be #bhe lbs42 then thoroughly mix together in a large pail1 or box1 the following proportions of ,freeze-,em-,pickle1 ,sugar and ,salt3 ,use for #bhe lbs4 of ,small ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best pure ,granulated ,sugar1 and #ba lbs4 of ,salt4 ,for #bhe lbs4 of ,medium ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #bd lbs4 of ,salt4 ,for #bhe lbs4 of ,heavy ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar1 and #bg lbs4 of ,salt4 ,curing ,shoulders in ,open ,packages4 ,when it is desired to cure ,shoulders in ,open ,packages1 use the foregoing proportions and in every way handle the ,shoulders as directed for ,hams1 on page #ea4 ,quantity of ,brine for ,curing #ajj ,lbs4 of ,shoulders4 ,the same quantity of brine should be used for curing ,shoulders as directed for ,curing ,hams1 full directions for which will be found on page #eb4 ,quantity of ,shoulders to ,cure in ,each ,tierce4 ,the same quantity of ,shoulders and the same amount of brine should be used as directed for ,curing ,hams1 on page #eb4 ,the same remarks with regard to the variation in the amount of brine for each tierce1 and how to be sure to have the proper amount of the right strength of brine1 apply in curing ,shoulders1 the same as for ,hams1 7see page #eb74 ,likewise do not use ,syrup and ,molasses barrels for ,curing ,shoulders4 ,how to ,overhaul ,shoulders ,when ,curing in ,open ,packages4 ,it is important to follow the same directions for ,overhauling ,shoulders that are given for ,overhauling ,hams4 7,see page #ec47 ,how to ,cure ,shoulders in ,closed ,up ,tierces4 ,follow the same directions for ,curing ,shoulders as given for ,curing ,hams in ,closed ,up ,tierces1 on page #ed4 ,how to ,overhaul ,shoulders ,when ,cured in ,closed ,up ,tierces4 ,follow exactly the same instructions as are given for ,overhauling ,hams when cured in ,closed ,up ,tierces1 on page #ee4 ,pumping ,shoulders4 ,pump ,shoulders as directed on page #gf4 ,,boneless ,,rolled ,,shoulders 7,copyrighted2 ,reprint ,forbidden47 ,illustration ,boneless ,rolled ,shoulders should be made in the following manner3 ,take the ,shoulders from hogs that have been properly chilled and bone them4 ,if the meat has been thoroughly chilled1 so it is perfectly solid and chilled throughout1 the ,shoulders are ready to cure2 but if the meat is not perfectly solid and firm on the inside1 where the bone has been removed1 the ,shoulders should be spread out in the cooler on racks for #bd hours1 until the meat is thoroughly chilled and firm4 ,small ,boneless ,rolled ,shoulders4 #g lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,small ,boned #b lbs4 of ,best ,granulated ,sugar4 ,shoulders4 #e gallons of ,cold ,water4 ,cure in this brine #cj to #dj days4 ,medium ,boneless ,rolled ,shoulders4 #h lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,medium ,boned #b lbs4 of ,best ,granulated ,sugar4 ,shoulders4 #e gallons of ,cold ,water4 ,cure in this brine #dj to #ej days4 ,large ,boneless ,rolled ,shoulders4 #i lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,large ,boned #b lbs4 of ,best ,granulated ,sugar4 ,shoulders4 #e gallons of ,cold ,water4 ,cure in this brine #ej to #fj days4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,first3--,sort the ,boneless ,shoulders1 separating the ,small1 ,medium and ,large1 as the different sizes should be cured in separate barrels4 ,second3--,take enough of any one size of the ,boned ,shoulders to fill a tierce1 which will be #bhe lbs4 ,then thoroughly mix together1 in a large pail or box1 the following proportions of ,freeze-,em-,pickle1 ,sugar and ,salt3 ,use for #bhe lbs4 of ,small ,boneless ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,best ,granulated ,sugar and #ba lbs4 of ,salt4 ,use for #bhe lbs4 of ,medium ,boneless ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,best ,granulated ,sugar and #bd lbs4 of ,salt4 ,use for #bhe lbs4 of ,large ,boneless ,shoulders1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,best ,granulated ,sugar and #bg lbs4 of ,salt4 ,third3--,after the ,shoulders have been weighed1 take for example that one has #bhe lbs4 of ,medium ,boneless ,shoulders1 averaging1 boned1 about #aj lbs41 which would make #bh pieces for a tierce of #bhe lbs4 ,now1 take the #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,granulated ,sugar and #bd lbs4 of ,salt to be used for the tierce of ,medium ,shoulders1 and mix together thoroughly in a box or tub4 ,fourth3--,rub about lb4 of this mixture in each ,shoulder where the bone has been removed1 then roll it and tie it in the regular way4 ,after it is rolled and tied1 rub about lb4 of the mixture all over the outside1 and pack the ,shoulders into the tierce4 ,after the #bh ,boneless ,shoulders have been packed nicely into the tierce1 put clean boards over the top of the meat and weight or fasten down these boards1 so as to keep them under the brine4 ,the sugar must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,when adulterated sugar is used the brine becomes thick in two weeks1 but when ,pure ,granulated ,sugar is used it will last quite a while1 depending upon the conditions under which the brine is kept4 ,fifth3--,take all of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt that is left after rubbing the meat1 and use it in making the brine4 ,it will require between #ad and #ae gallons of brine1 as tierces vary somewhat in size1 for each standard size tierce of ,boneless ,shoulders4 ,make the brine by dissolving in about #ad gallons of water all of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt that is left after rubbing4 ,as tierces vary so in size1 it is always best to dissolve the ,freeze-,em-,pickle1 ,sugar and ,salt in a less quantity of water1 say about #ad gallons for a tierce4 ,after this brine is added to the meat1 should the tierce hold more1 simply add cold water until the tierce is filled4 ,the right amount of ,freeze-,em-,pickle1 ,sugar and ,salt has already been added1 now simply add sufficient water to well cover the meat4 ,in curing a less quantity than a full tierce of ,boneless ,rolled ,shoulders1 cut down the amount of ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt and the quantity of water1 according to the quantity of ,boneless ,shoulders to be cured4 ,quantity of ,brine for ,curing ,less ,than #ajj ,lbs4 of ,boneless ,rolled ,shoulders4 ,the same directions should be followed in curing less than #ajj lbs4 of ,boneless ,rolled ,shoulders as are given for ,hams1 on page #eb4 ,the ,use of ,molasses and ,syrup ,barrels in ,curing ,boneless ,rolled ,shoulders4 ,the remarks concerning the use of these barrels in curing ,hams apply with equal force to the curing of ,boneless ,rolled ,shoulders1 and we refer to page #eb4 ,shape of ,vats for ,curing ,boneless ,rolled ,shoulders4 ,see page #ec concerning the ,shape of ,vats for curing ,hams1 as the same remarks apply in curing ,boneless ,rolled ,shoulders4 ,how to ,overhaul ,boneless ,rolled ,shoulders ,when ,cured in ,open ,packages4 ,see page #ec and follow the same instructions for overhauling as are given for overhauling ,hams when curing in open packages4 ,pumping ,boneless ,rolled ,shoulders4 ,this should not be neglected4 ,see page #gf and follow the directions closely4 ,the ,pumping of ,boneless ,rolled ,shoulders is very important1 because when they are ,boned and ,rolled1 most of the outside surface is covered with ,rind1 which prevents the ,brine from getting through to the meat4 ,however1 by rubbing the inside of the ,shoulder with the ,curing ,mixture and then ,pumping them before ,curing1 good results will always be assured4 ,,directions ,,for ,,making ,,sugar ,,cured ,,breakfast ,,bacon4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,sugar ,,cured ,,breakfast ,,bacon ,light ,bellies4 ,use for #ajj lbs4 ,light ,bellies4 #e lbs4 of ,common ,salt4 #a lb4 of ,freeze-,em-,pickle4 #b lbs4 of ,granulated ,sugar4 #e gallons of ,cold ,water4 ,cure in this brine #bj to #be days4 ,heavy ,bellies4 ,use for #ajj lbs4 ,medium or ,heavy ,bellies4 #g lbs4 ,common ,salt4 #a lb4 of ,freeze-,em-,pickle4 #b lbs4 ,granulated ,sugar4 #e gals4 ,cold ,water4 ,cure in this brine #be to #dj days1 according to size4 ,first3--,mix together the proper proportions of ,freeze-,em-,pickle1 ,sugar and ,salt1 as stated above for every #ajj lbs4 of ,bellies4 ,second3--,take a perfectly clean tierce1 tub or vat1 and sprinkle a little of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt on the bottom4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,when adulterated sugar is used1 the brine becomes thick in two weeks2 but when ,pure ,granulated ,sugar is used1 it will last quite a while1 depending upon the condition in which the brine is kept4 ,third3--,take half of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt and rub each piece of ,belly with the mixture and then pack as loosely as possible4 ,fourth3--,put clean boards over the top of the ,bellies and fasten or weight the boards down so as to keep them covered with the brine4 ,fifth3--,all of the mixed ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt that is left after rubbing the meat should be used for making the brine4 ,sixth3--,for each #ajj lbs4 of ,bellies packed in the tierce1 tub or vat1 add not less than #e gallons of brine1 and pour it over the meat4 ,five gallons of water by measure or forty-two pounds by weight1 will make sufficient brine to cover1 and is the proper amount for each #ajj lbs4 of ,bellies4 ,seventh3--,before putting the water over the ,bellies1 dissolve in it the mixed ,freeze-,em-,pickle1 ,sugar and ,salt left after rubbing2 stir it for a few minutes until it is thoroughly dissolved1 and then pour this brine over the ,bellies4 ,eighth3--,bellies must be overhauled three times while curing--once on the fifth day2 again seven days later1 and again in ten days more4 ,overhauling must never be neglected1 if good results are desired4 ,overhauling means to take the meat out of the brine and repack it in the same brine4 ,the proper way to overhaul is to take a perfectly clean tierce or vat1 set it next to the tierce or vat of ,bellies to be overhauled1 pack the meat into the empty package and then pour the same brine over the meat4 ,,pumping ,,breakfast ,,bacon4 7,copyrighted2 ,reprint ,forbidden47 ,many ,packers pump ,breakfast ,bacon when it is put into the brine1 and we can heartily recommend this1 as ,bacon that is properly pumped will be cured in one half the time and it will have a uniform cure and color throughout and will be as well cured on the inside as the outside4 ,great care1 however1 should be exercised in making the pumping pickle4 ,it must be made according to the formula given on page #gf1 just the same as for ,pumping ,hams4 ,the pieces of ,bacon should be pumped in from three to five places1 according to the size of the piece4 ,very large pieces1 especially if the rib is left in them1 can be pumped several times more4 ,illustration3 ,,corned-,,beef ,,corned-,,beef ,,special ,,to-,,day ,,few ,,butchers ,,realize 7,copyrighted2 ,reprint ,forbidden47 ,few ,butchers realize the importance of building up a reputation on good ,corned ,beef4 ,a good trade on ,corned ,beef enables the dealer to get higher prices for ,plates1 ,rumps1 ,briskets and other cuts which otherwise would have to be sold at a sacrifice4 ,corned ,beef cured by the ,freeze-,em-,pickle ,process will have a ,delicious ,corned ,beef ,flavor1 a ,fine1 ,red1 ,cured-,meat ,color1 will not be too ,salty4 ,to obtain the best results in curing ,corned ,beef1 it is always advisable to first soak the meat for a few hours in a tub of fresh cold water to which a few handfuls of salt have been added4 ,this will draw out the blood which would otherwise get into the brine4 ,the membrane on the inside of the ,plates and ,flanks should be removed and the ,strip of ,gristle cut off the edge of the ,belly ,side4 ,if any part is tainted1 mouldy1 discolored or slimy1 it must be trimmed off1 so no slimy or tainted parts will get into the brine4 ,if ,plates or ,briskets are to be rolled1 a small amount of mixed ,zanzibar ,brand ,corned ,beef ,seasoning1 ,freeze-,em-,pickle1 ,sugar and ,salt must be sprinkled on the inside before rolling them4 ,this will give the meat a ,delicious ,flavor and results in a ,nice ,red ,color and will cure it more uniformly and quickly4 ,illustration3 ,,making ,,the ,,brine ,,directions ,,for ,,making ,,fine ,,corned ,,beef4 7,copyrighted2 ,reprint ,forbidden47 #e lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,plates1 ,rumps1 #b lbs4 of ,granulated ,cane ,sugar4 ,briskets1 etc4 #f-h ozs4 ,z4 ,b4 ,corned ,beef ,seasoning4 #e gals4 of ,cold ,water4 ,cure the meat in this brine #ae to #cj days1 according to weight and thickness of the piece4 ,retail ,butchers who cure ,corned ,beef in small quantities1 and who from day to day take out pieces from the brine and add others1 should make the brine and handle the ,corned ,beef as follows3 ,to every five gallons of water add five pounds of common salt1 one pound of ,freeze-,em-,pickle and two pounds of granulated sugar4 ,in summer1 if the temperature of the curing room or cooler cannot be kept down as low as #dj degrees1 then use one pound of sugar for five gallons of water4 ,if the cooler is kept below #dj degrees1 use two pounds of sugar4 ,in winter the curing can always be done in a temperature of #cf to #ch degrees1 and then two pounds of sugar to five gallons of water should always be used4 ,the sugar must be ,pure ,granulated ,sugar4 ,yellow or ,brown ,sugar must not be used4 ,when adulterated sugar is used1 the brine becomes thick in two weeks1 but when pure granulated sugar is used it will last quite a while1 depending largely upon the conditions under which the brine is kept4 ,,the ,,seasoning ,,of ,,corned ,,beef4 ,it is simple enough to add ,seasoning to the corned beef1 but the ability to decide what proportion of just what spices1 etc41 will produce the most desirable flavor requires ripe judgment and long experience4 ,there are many butchers today who could greatly improve their corned beef if they but knew more about the proper seasoning and the proportions to use4 ,we have worked out this problem for him in our special ,corned ,beef ,flavor4 ,it is a splendid combination of just those spices1 etc41 most suited for seasoning corned beef1 and imparts a most zestful and appetizing flavor4 ,this flavor should be added by tying it up in a piece of cheese cloth and allowing it to lay in the brine which contains the corned beef4 ,this will flavor the brine and thus the corned beef becomes uniformly and thoroughly seasoned without any particles of the seasoning adhering to the meat4 ,,how ,,to ,,know ,,when ,,corned ,,beef ,,is ,,not ,,fully ,,cured4 7,copyrighted2 ,reprint ,forbidden47 ,if a piece of ,corned ,beef is cut1 before or after it is cooked1 and the inside is not a nice red color1 it is because the meat is not cured through4 ,it is often sold in this condition1 but it should not be1 as it does not have the proper flavor unless it has been cured all the way through1 which requires two or three weeks in a mild brine1 depending upon the size of the piece of meat4 ,corned ,beef pickled for four or five days in a strong brine1 with an excessive amount of saltpetre in it1 as some butchers cure it1 is not good ,corned ,beef and does not have the proper flavor1 although it may be red through to the center1 the color being due to the large amount of saltpetre used in the brine4 ,the ,freeze-,em-,pickle ,process of curing gives the meat a different and better flavor4 ,,pumping ,,corned ,,beef4 7,copyrighted2 ,reprint ,forbidden47 ,we recommend ,pumping ,corned ,beef with a ,pickle ,pump1 before it is put into the brine4 ,in this way the meat is cured in about half the time and it will be cured from the inside just the same as from the outside1 and will be more uniform in color throughout than if cured without pumping4 ,if ,corned ,beef is pumped1 it should be pumped with the same pickle as for pumping ,hams1 formula for which is given on page #gf4 ,the pieces of ,corned ,beef should be pumped in from two to four places1 according to the size of the piece of meat4 ,one will soon become accustomed to it1 after pumping a few pieces4 ,pumping can of course be overdone1 and too much brine must not be pumped into the meat2 otherwise it will puff out too much and become spongy4 ,,garlic ,,flavored ,,corned ,,beef4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,some ,,people ,,prefer ,many people like ,garlic ,flavor in ,corned ,beef1 and butchers who want to please their customers should keep a supply of ,corned ,beef both with and without the ,garlic ,flavor4 ,we make a special preparation1 known as ,vacuum ,brand ,garlic ,compound1 with which butchers are able to give a ,garlic ,flavor to any kind of meat1 without having any of the objectionable features that result from the use of fresh ,garlic4 ,vacuum ,brand ,garlic ,compound is a powder which we manufacture from ,selected ,garlic4 ,the flavor given by it is delicious1 and the advantages gained by it will be thoroughly appreciated by all who use it ,illustration3 ,,home-,,made ,,pressed ,,cooked ,,corned ,,beef ,,direction ,,for ,,making ,,cooked ,,corned ,,beef4 7,copyrighted2 ,reprint ,forbidden47 ,take fully cured ,corned ,beef and cut it up into different sizes1 and pack it nicely into a cooked corned beef press1 sprinkling a little ,zanzibar ,brand ,corned ,beef ,seasoning between each layer of meat so as to give it a delicious flavor4 ,all ,butchers' ,supply ,houses sell presses made especially for this purpose4 ,after packing the pieces of ,meat into the press1 screw it up tight2 then put the press which has been filled1 into hot water1 of a temperature of #ahj ,f41 and leave it there for one and a half hours1 then reduce the temperature to #agj degrees and leave it there for one hour longer4 ,a very large press might require three hours cooking before the meat would be cooked through4 ,after the meat is thoroughly cooked1 place the press in the cooler and let it remain there over night4 ,the following morning the ,corned ,beef will be thoroughly chilled and can be taken out of the press4 ,in the summer it is a good plan to dip the cake of ,cooked ,corned ,beef1 after it is removed from the press1 into ,hot ,lard for a second1 or even ,hot ,tallow4 ,this will coat it so it will not become mouldy1 and it will keep much better than without dipping it4 ,pressed ,cooked ,corned ,beef is an elegant article1 is a good seller and very often women would be only too pleased to be able to buy this from the butcher and would be willing to pay good prices for it if they could only obtain it4 ,butchers should give more attention to preparations of this kind1 as they would help greatly in developing business4 ,,directions ,,for ,,making ,,fancy ,,dried ,,beef4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,slicing ,,chipped ,,beef ,how to ,cure ,beef ,hams and ,shoulder ,clots4 ,,small ,,pieces4 #f lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,small ,beef ,hams #b lbs4 of ,granulated ,sugar4 and ,shoulder ,clots4 #e gals4 of ,cold ,water4 ,cure in this brine #ej to #fj days4 ,,medium ,,pieces4 #g lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,medium ,beef ,hams #b lbs4 of ,granulated ,sugar4 and ,shoulder ,clots4 #e gals4 of ,cold ,water4 ,cure in this brine #fj to #gj days4 ,,heavy ,,pieces4 #h lbs4 of ,common ,salt4 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle4 ,heavy ,beef ,hams #b lbs4 of ,granulated ,sugar4 and ,shoulder ,clots4 #e gals4 of ,cold ,water4 ,cure in this brine #ge to #hj days4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,first4--,sort the ,beef ,hams and ,clots1 separating the ,small1 ,medium and ,large4 ,second4--,take enough of any one size of the assorted ,beef ,hams and ,clots to fill a tierce which will be #bhe lbs42 then thoroughly mix together in a large pail or box1 the following proportions of ,freeze-,em-,pickle1 ,sugar and ,salt3 ,use for #bhe lbs4 of ,small ,beef ,hams and ,small ,clots1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #ah lbs4 of ,salt4 ,for #bhe lbs4 of ,medium ,beef ,hams and ,medium ,clots1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,granulated ,sugar and #ba lbs4 of ,salt4 ,for #bhe lbs4 of ,heavy ,beef ,hams and ,heavy ,clots1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of best ,granulated ,sugar and #bd lbs4 of ,salt4 ,curing ,beef ,hams and ,clots in ,open ,barrels4 ,follow exactly the same instructions as given for curing ,hams in ,open ,packages1 page #ea4 ,quantity of ,brine for ,curing #ajj ,lbs4 of ,beef ,hams and ,clots4 ,use the same quantity of ,brine and the same amount of ,beef ,hams and ,clots as directed for curing ,hams1 on page #eb4 ,the same remarks apply as to variations in the size and shape of vats1 and in the general handling1 as given for ,hams4 ,how to ,overhaul ,beef ,hams and ,clots ,when ,curing in ,open ,packages4 ,overhaul and handle exactly as directed for ,hams1 on page #ec4 ,how to ,cure ,beef ,hams and ,clots in ,closed ,up ,tierces4 ,follow the same directions in every way as given for curing ,hams in ,closed ,up ,tierces1 page #ed4 ,how to ,overhaul ,beef ,hams and ,clots ,when ,cured in ,closed ,up ,tierces4 ,follow exactly the directions for overhauling ,hams when cured in ,closed ,up ,tierces1 given on page #ee4 ,pumping ,beef ,hams and ,clots4 ,follow the general directions for ,pumping1 which will be found on page #gf4 ,illustration3 ,,rolled ,,spiced ,,beef 7,copyrighted2 ,reprint ,forbidden47 ,take #ajj lbs4 of boneless ,beef ,plates and cure them in brine made as follows3 #e gallons of cold water4 #e lbs4 of common salt4 #a lb4 of ,freeze-,em-,pickle and #b lbs4 of granulated sugar4 ,cure the ,plates in this brine #aj to #cj days in a cooler4 ,the temperature should not be higher than #db to #dd degrees ,fahrenheit1 but #ch to #dj degrees temperature is always the best for curing purposes4 ,the #e gallons of brine should be flavored by placing in it about #f to #h ounces of ,zanzibar ,brand ,corned ,beef ,seasoning4 ,after the meat has been fully cured in accordance with the above directions1 sprinkle some ,corned ,beef ,seasoning on the meat2 then roll the meat and tie it tight with a heavy string4 ,the meat should then be boiled slowly4 ,boiled ,spiced ,beef should be boiled the same as hams1 in water that is #aee degrees ,fahrenheit4 ,this ,rolled ,spiced ,beef is sold to customers raw as well as boiled4 ,many prefer to buy it raw and boil it at home4 ,this style of ,corned ,beef makes a beautiful display on the counter and butchers will find this a profitable way of working off fat plates4 ,meat worked up in this way brings a good price and is a ready seller4 ,those liking ,garlic ,flavor can also add a small quantity of ,garlic ,compound or ,garlic ,condiment4 ,,general ,,hints ,,for ,,curing ,,meats4 7,copyrighted2 ,reprint ,forbidden47 ,curers of meat1 who are well acquainted with us know that we have been in a position to acquire more than the average knowledge in the curing and handling of meats4 ,as is well known1 we have been consulting chemists and packing house experts for many years2 therefore1 the general information which we offer for curing meats are suggested by the results of many years of practical experience4 ,,chilling ,,meats4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,chilling ,,meats #ch ,,degrees ,hams1 ,shoulders1 ,bellies and other cuts must be thoroughly chilled before they are put into pickle4 ,from one to two days before being packed1 depending upon the temperature1 they should be hung up or laid on a rack in the cooler1 in order to draw out all the animal heat that is in them and to make them firm and ready for packing4 ,packers1 using ice machinery for cooling1 can bring the temperature low enough during the warm weather to properly chill the meat2 however1 it must not be frozen4 ,if the cooler in which meats are chilled is not cold enough to make the ,hams1 ,shoulders1 ,bellies1 etc41 firm and solid in #dh hours1 it is advisable to lay the meat on the floor over night and place crushed ice over it2 this will harden the meat4 ,those using a common ice house can employ the crushed ice method1 which is to spread the meat on the floor and throw cracked ice over the meat1 allowing it to remain over night4 ,it should always be remembered that if meat is put into brine soft and spongy1 it will become pickle-soaked and in such condition will never cure properly4 ,it will come out of the brine soft and spongy1 and will often sour when in the smoke house4 ,a great deal of meat spoils in curing only for the reason that the animal heat has not been removed before the meat is packed and placed in brine4 ,when the animal heat is all out of the meat1 the meat will be firm and solid all the way through4 ,in order to get the best results1 the inside temperature of ,hams and ,shoulders when packed1 should not be over #cf to #ch degrees ,fahrenheit4 ,the meat should be tested with a thermometer made for this purpose before it is packed4 ,every curer of meat should have one4 ,an illustration of same will be found on page #bhd4 ,illustration3 ,,chilling ,,meats ,,overhauling4 7,copyrighted2 ,reprint ,forbidden47 ,when curing ,hams1 ,shoulders1 and all kinds of sweet-pickled meats in open vats1 overhauling is a very important feature2 it must be done at least four times during the curing period4 ,when curing in closed up tierces1 the tierces must be rolled at least four times during the curing period4 ,bellies must be overhauled at least three times while curing in open vats1 and if cured in closed up tierces1 they must be rolled at least three times during the curing period4 ,this overhauling is very necessary because it mixes the brine and changes the position of the meat in such a way that the brine gets to all parts of it4 ,,how ,,to ,,boil ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,heat the water to #aee degrees ,fahrenheit4 ,then place the hams in the hot water and keep them in it from eight to nine hours1 according to the size of ,hams4 ,try to keep the water as near to #aee degrees as possible4 ,by cooking ,hams in a temperature of #aee degrees1 very little of the fat will cook out of them and float on top of the water1 and the ,hams will shrink very little4 ,when ,hams or large pieces of meat are boiled for slicing cold1 allow them to remain in the water until it is nearly cold1 for by so doing the meat re-absorbs much of the nutriment which has been drawn out during the cooking process4 ,then put them in a cooler over night1 so that they will become thoroughly chilled before slicing4 ,hams should never be cooked in boiling water1 which is #bab degrees ,fahrenheit1 as this is so hot that most of the fat will melt and run out of them4 ,,using ,,brine ,,twice4 7,copyrighted2 ,reprint ,forbidden47 ,the ,pickle1 in which ,hams have been cured1 but which is still sweet and not stringy or ropy1 is the best brine in which to cure light bellies4 ,nothing need be added to it4 ,it should be used just as it comes from the ,hams4 ,while brine in which ,hams have been cured can be used once more for curing ,breakfast ,bacon1 it should be remembered that it must not be used a second time for curing ,hams or ,shoulders4 ,,ice ,,water4 ,illustration ,never use the drip water of melted ice from a cooler for making ,pickle1 as it contains many impurities1 and therefore should never be used4 ,,pumping ,,meats4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,pumping ,,meats ,we highly recommend pumping ,hams1 ,shoulders and other kinds of ,cured ,meats4 ,it is a safeguard in ,hams and ,shoulders against shank and body souring1 should they1 through some carelessness1 be insufficiently chilled all the way to the bone1 and is a protection against sour joint1 and insures a uniform cure4 ,it is also of great advantage to pump ,breakfast ,bacon1 ,corned ,beef1 ,dried ,beef1 ,dry ,salt ,meats1 etc4 ,packers and curers1 who do not use a pump and the ,freeze-,em-,pickle ,process1 are suffering losses from sour meats1 which during a year's business would mean a large profit to them4 ,there is a mistaken idea among many butchers and packers that pumping ,hams and ,shoulders is injurious to the meat4 ,the facts do not warrant such a belief1 as the best cured and the best flavored meats are those that have been pumped4 ,when ,hams and ,shoulders are not pumped1 it requires weeks for the pickle to penetrate through to the bone1 which is the vital spot of a ,ham or ,shoulder4 ,if the joints1 tissues and meat around the bone are not wholly and thoroughly cured1 the entire ,ham or ,shoulder is inferior and no good2 because it furnishes a favorable seat for the development of the germs of putrefaction1 which render the meat unfit for human food4 ,in order to always have a mild cure1 sweet flavor at the joints1 and uniform color1 they should be pumped4 ,pumping with the ,freeze-,em-,pickle ,process is a safe-guard against shank and body souring2 it gives the inside of a ,ham or ,shoulder a delicious flavor1 a good color1 and insures a uniform cure2 it cures the joints and the meat around the bone thoroughly1 and greatly reduces the period of curing4 ,the secret and principal feature in pumping ,hams and ,shoulders1 is to have the right kind of pumping brine4 ,when common brine1 or ordinary sweet-pickle is used for pumping1 the ,hams or ,shoulders usually become pickle-soaked1 and if the refrigerator under such conditions is not the very best1 or if the ,hams or ,shoulders are not thoroughly chilled1 the smallest degree of animal heat which may be remaining in them will start fermentation1 causing the meat to sour next to the joints4 ,it is1 therefore1 plain to be seen that pumping1 under such conditions1 instead of doing good1 will in reality result in injury1 and this is the reason why so many who have tried pumping meats have failed4 ,on the other hand1 when the pumping brine is made as shown herein1 all of these objections are overcome1 and the meat will not be pickle-soaked1 nor will it become soft and flabby4 ,the brine will be absorbed by the meat around the bone and joints so thoroughly as to leave no trace of it after the ,ham is cured2 it also gives the inside meat a fine red color1 and a delicious flavor4 ,hams that have been pumped with ,freeze-,em-,pickle and cured by the ,freeze-,em-,pickle ,process1 will not dry up and become hard when fried or cooked2 when sliced cold they will not crumble1 but will slice nicely and have a delicate and pleasing flavor4 ,,directions ,,for ,,pumping4 7,copyrighted2 ,reprint ,forbidden47 ,one gallon of pumping brine is sufficient for pumping one tierce1 or #bhe lbs4 of meat4 ,make the pumping brine as follows3 lb4 of ,freeze-,em-,pickle4 #a lb of ,pure ,granulated ,sugar4 #b lbs4 of ,salt4 #a gal4 of ,water4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,when adulterated sugar is used1 the brine becomes thick and would spoil the meat in two weeks4 ,stir the above thoroughly before using4 ,as this will make a thick brine which is more than saturated1 it will precipitate when left standing1 therefore1 when mixed in large quantities1 it should be stirred occasionally4 ,meats should never be pumped with anything but a solution that is thoroughly saturated4 ,illustration3 ,,hams ,illustration3 ,,shoulders ,pump the ,hams or ,shoulders just before they are packed1 and if it is desired to rush the cure1 pump them every time that the meat is overhauled4 ,the pumping solution must be cold when pumped into the meat4 ,ordinarily1 three insertions of the needle in the ,hams are sufficient2 once at the shank to the hock joint as shown at ,a1 once to the thigh and along the bone1 ,fig4 ,b41 and once from the butt end to the joint under the hip bone and into the fleshy part1 ,fig4 ,c4 ,solid lines show needle up to point of insertion and dotted line shows direction taken by needle after insertion4 ,in a very heavy ,ham as many as six insertions should be made1 and the same with very heavy ,shoulders4 ,three insertions of the needle into a medium size ,shoulder are sufficient2 one at ,fig4 ,d1 one to the shoulder joint at ,fig4 ,e1 and one under the blade from the end1 or diagonally from the back of the shoulder toward the end at ,fig4 ,f4 ,more insertions may be made without injury to the meat1 but the above are all that are required for good results4 ,one cubic inch of solution is enough for each insertion1 and after withdrawing the needle1 the hole must be squeezed shut with the thumb to prevent the solution from oozing out4 ,stir the solution well before starting to pump4 ,the ,pumper must be careful not to pump air into the meat4 ,never allow the ,pickle to go below the end of sucker of pump4 ,,use ,,only ,,pure ,,sugar 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,it will be noted that1 in all of our directions for the sweet pickling of meat1 we lay great stress upon the importance of using only pure sugar1 free from adulterations4 ,the very best and purest of granulated sugar should always be used1 if the best results are expected4 ,sugar1 as is well known is a great nutrient and1 as a food1 possesses practically the same value as starch2 it is however1 much more readily digested4 ,therefore the use of pure sugar assists in making meat food products more digestible4 ,in preparing a sweet brine1 the one great object sought to be attained is that the brine shall have the highest possible penetrative quality4 ,any adulterant in the sugar tends to prevent the penetration of the sweet pickled brine and lessens its efficiency in proportion as adulterants are contained in the sugar4 ,it is only by the use of pure granulated sugar that a well-keeping brine can be produced4 ,many adulterants1 even though they are natural adulterants1 resulting from lack of proper refining of the sugar1 tend to create fermentation in the brine producing a slimy and ropy condition4 ,as is well known to those best experienced in the sweet pickling of meat1 ropy and slimy brine is almost always sure to cause meat to sour4 ,impurities in sugar used for producing sweet pickle will prevent the proper coagulation of the albumen in the meat juices4 ,coagulation does and should take place in all well cured meat4 ,the impurities and adulterants1 in other words1 positively counteract the effect of the curing agents in the brine4 ,therefore use only the best pure granulated sugar in making all sweet pickle4 ,the general conditions for obtaining pure granulated sugar at the present day are very much improved over those of a number of years ago1 prior to the passage of the ,food and ,drugs ,act of #aijf4 ,for instance1 you can form a good idea of the purity of your sugar by dissolving a quantity in water to make a fairly thick syrup1 but not using more than the water will take up4 ,cork this tightly and place in a dark room over night4 ,we have seen tests made in this way1 which in twenty-four hours would show a deposit of blue coloring at the bottom of the bottle1 and also a considerable quantity of insoluble salts4 ,this comes from what is known as 8bluing0 the sugar1 but where you purchase one of the well known manufacturers products marked1 8pure granulated sugar01 these difficulties are seldom met with at the present time4 ,there was a time also when sugar was frequently adulterated with crystallized glucose or as is commonly known 8grape sugar40 ,this was a very serious adulterant from the view point of the sweet pickle curing of meat1 as glucose tends to ferment in brine very quickly and consequently the brine would become ropy and slimy within a very short time4 ,this resulted in sour and soggy hams1 bacon1 etc41 so that the purchase of cheap sugar containing impurities was never a saving1 but proved very costly to the manufacturer who was persuaded to purchase low grade sugar4 ,it has been a common practice with some butchers in preparing sweet pickle to use molasses or syrup4 ,this method we strongly urge our friends not to adopt4 ,the saving will be many times lost by meat which will have to be thrown away because of ropy1 fermented and sour pickle4 ,we cannot urge upon our friends too strongly that they use only pure granulated sugar4 ,not only from the standpoint of keeping sweet pickle brine in good1 clean condition1 but from the view point of flavor and thorough cure1 the use of pure granulated sugar is absolutely necessary for producing the proper kind of finished meat food products4 ,sugar is considered as a natural preservative1 but it must be borne in mind that sugar is used in the sweet pickle method of curing meat1 not only as a preservative1 but also as a flavor4 ,pure sugar has the property of combining with the other curing agents and by its penetrative property carries the other curing agents into the cells of the meat tissue more thoroughly4 ,this results in the uniform action of the curing agent1 producing even flavored meat as a result of the cure4 ,another peculiar property of pure sugar is that by its combination with the salt used in the brine it has a great tendency to prevent fermentation1 thus keeping a clean1 clear1 sweet1 penetrative brine1 which will do the largest amount of work with the smallest amount of material1 in producing evenly cured meat4 ,to sum up1 we will state that pure granulated sugar should take the place of molasses1 syrup or any other form of sweetener because it imparts a better flavor and assists in making the brine more penetrative1 thus producing best results4 ,,handling ,,calves' ,,stomachs ,,or ,,rennets 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,the calf's stomach is divided into four compartments4 ,the first one is known as the paunch2 the second as the honeycomb stomach2 the third is called the many-plies stomach and the fourth is known as the rennet bag4 ,the proper way to handle the rennet bag is to remove it from the balance of the stomach1 turn it inside out1 and clean with fresh water so as to remove the adhering contents4 ,great care must be taken not to scrape off or in any way remove the mucous membrane 7by this is meant the many folds of thin skin7 as this is the part of the stomach which has a market value4 ,of course the stomach must be gently and carefully washed to remove the undigested portions of food which may be contained therein1 as otherwise it would very quickly decompose and become putrid4 ,it would then be of no value whatever for any purpose4 ,after cleansing them1 dust the rennet bags all over with finely ground salt1 and blow them up after having turned them inside out4 ,then hang them in a dry place in a current of air so that they will dry as quickly as possible4 ,,ropy ,,or ,,stringy ,,brine 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,occasionally brine that has been made with sugar will become ropy and thick like jelly1 but yet will be somewhat stringy4 ,this is called 8,ropy ,brine10 and can always be traced to either the use of unsuitable sugar or improper temperature of the curing room4 ,illustration3 ,,ropy ,,brine ,yellow or brown sugar and glucose sugar will never do for curing meat4 ,it must be ,pure ,sugar1 and the ,refined1 ,granulated ,sugar is the best1 because the impurities have been taken out4 ,however1 even if ,pure ,granulated ,sugar is used and the temperature of the ,curing ,room is too high1 the brine is liable to turn 8,ropy0 anyway4 ,it is1 therefore1 absolutely necessary for anyone who intends to cure meat in sweet brine not only to use the proper kind of sugar but also to cure in the proper temperature4 ,otherwise1 the results will not be satisfactory1 no matter what kind of a curing agent is used4 ,in buying sugar for curing purposes1 it is advisable to order it from the wholesale grocers or from the manufacturer1 and have it guaranteed to be ,pure ,granulated ,sugar put up ,especially for ,preserving ,purposes4 ,this grade of sugar is on the market and is used for preserving fruits1 and is the best kind of sugar to use for curing meats4 ,if brine has become ropy in a curing package and it is desired to use that package again1 it is absolutely necessary to thoroughly scald out such package1 and it is well to use ,ozo ,washing ,powder for that purpose so as to prevent the possibility of fermentation4 ,otherwise1 the unclean package will cause the fresh brine to turn 8,ropy0 even though it is made with the right kind of sugar and kept in the proper temperature4 ,,boiling ,,the ,,brine 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,illustration3 ,,boiling ,,brine ,boiling the brine improves it some1 but not enough to pay for the extra trouble it makes4 ,we recommend boiling the water1 if one has the time1 as it purifies it4 ,when there is reason to believe that the water is impure1 or when it is known to be tainted with vegetable matter1 the brine should always be boiled1 and the impurities will then float on the surface1 and can be skimmed off4 ,,cleansing ,,curing ,,packages 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,all curing packages should be taken out of the cooler after the meat has been cured in them1 and scalded and washed thoroughly clean with hot water and ,ozo4 ,soda or ,soda-ash may also be used1 but we strongly recommend ,ozo1 which is a thoroughly reliable ,washing ,powder4 ,when packages have been thoroughly cleaned1 they should be put out in the sun and allowed to remain there for a day or two4 ,the sun will thoroughly dry them and the fresh air will sweeten them4 ,,some ,,causes ,,for ,,sour ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,sour ,hams are sometimes caused by hanging warm meat in the same room in which the meat is cured4 ,this should never be done4 ,the warm carcasses raise the temperature of the curing room1 thus causing the brine to get too warm4 ,under such conditions the meat is liable to sour in the brine4 ,furthermore1 the brine is liable to absorb the odors from the warm carcasses1 which of course is very objectionable4 ,many suppose that ,hams sour from getting too much smoke1 but such is never the cause1 as ,hams will not sour from over-smoke4 ,smoke aids to preserve ,hams and cannot cause them to sour4 ,when ,hams sour in the ,smoke ,house the cause must be traced to the fact that they are not properly and fully cured before going into the ,smoke ,house1 and the portion that has not been thoroughly cured1 which is generally close to the bone1 has not been reached by the brine4 ,in many cases1 souring comes from imperfect chilling of meat before putting it into the brine2 then again1 the meat may not have been overhauled at the proper time and with the frequency which good curing requires4 ,in order to prevent souring of ,hams the various stages of curing must be carried out with the utmost care4 ,in the first place1 hogs should not be killed when overheated or excited1 and after they have been scalded and scraped1 they must be dressed as quickly as possible1 washed out thoroughly with clean water and then split and allowed to hang in a well ventilated room until partly cooled off4 ,they should then be run into a cooler or chill room as quickly as possible and the temperature should be reduced to #cb to #cd degrees ,fahrenheit4 ,they should be allowed to thus chill for #dh hours4 ,when hogs are properly chilled after curing1 the temperature of the inside of the ,ham or ,shoulder will not be more than several degrees higher than the cooler4 ,after being thoroughly chilled1 the ,hams must undergo the various processes which will be found in other pages of this book which give directions for the curing of ,hams and ,shoulders4 ,when these directions are closely followed1 there will never be trouble from sour ,hams4 ,,hams ,,and ,,superior ,,hams4 7,copyrighted2 ,reprint ,forbidden47 ,illustration ,there seems to exist some doubt in the minds of butchers as to whether one ,ham can be cured to better advantage than another1 basing their opinion upon the fact that all packers have two grades of ,hams1 one of which is called of superior quality4 ,doubt has been expressed as to whether one piece of meat taken from the hog will make any better pork than that taken from another4 ,this doubt should not obtain and could hardly exist in the minds of anyone who has carefully investigated the modern methods of packing4 ,if such a person were to stand by the side of a ,ham trimmer in a packing house and examine each ,ham as it comes from the trimmer1 he would be at once convinced as to the error of his opinion4 ,there would be noticed a vast difference in the quality of ,hams1 even in their fresh state4 ,many ,hams are of very coarse grain1 especially those that come from boars1 stags and old sows1 while many other ,hams are large and too fat4 ,those that come from poor1 scrawny hogs are too small and thin1 and this differentiation exists regardless of the grade or the experience in buying different lots of hogs4 ,perhaps there is no animal which varies so much in quality and condition of meat as the hog1 and he fully represents or reflects the quality of the food from which he is made1 or the results of wise or unwise feeding4 ,furthermore1 ,hams will vary in quality even after they have been graded2 some medium size ,hams1 which is the size usually picked for the finest cure1 are of much better quality than others4 ,this will be readily admitted when it is remembered that a ,ham may be of proper weight1 but it can also be too fat for its weight1 it can be too lean1 it can have a coarse thick skin1 the meat can be coarse in grain or it may be properly graded as to size1 but come from an old1 worn-out sow4 ,under such circumstances1 it is not only necessary to cull the ,hams1 but to recull them1 until the different grades are divided as to quality4 ,a fourteen to sixteen pound ,ham from a young barrow with a fine1 thin1 white skin which is not too fat or not too lean1 and possessing a nice1 fine grained meat is fully up to grade and is taken for the superior quality of ,hams4 ,therefore1 a ,ham of this description is superior in quality even before it goes into the brine for curing1 and it is very easy to understand that when such a quality of ,ham is carefully cured1 for just the proper length of time1 it will be far better than the ordinary run of ,hams4 ,furthermore1 the quality of the ,hams may be deteriorated in many ways4 ,for instance1 the fourteen to sixteen pound ,ham is fully cured in from sixty to seventy days1 but if a packer has put up a large quantity of better grade ,hams which gives him a surplus1 he will hold them in the brine from ten to twenty days longer after they have been fully cured1 and if they are thus kept in the brine for this additional period1 they may become too salty and their fine flavor is lost4 ,under such circumstances the ,hams must be taken out of the brine and smoked1 or must be stored in a low temperature for ten or twenty days longer1 but the moment they are kept beyond the full curing time they are not as good as when taken out of the cure at the moment they are fully cured4 ,furthermore1 if a large quantity of the superior quality of ,hams have been smoked and they are not disposed of rapidly enough1 they begin to lose in appearance1 and must again be culled and sold with the cheaper grade of ,hams4 ,if they are kept in brine longer than is necessary1 they must also go into the cheaper quality4 ,it is1 therefore1 plain to be seen that what is known as the superior quality is the best ,ham that the packer can turn out4 ,as stated1 the ,hams are superior before they are cured4 ,they are properly kept all through the process of curing1 and the moment they are fully cured they are taken out1 smoked and sold4 ,it is only by handling ,hams in this manner that it is possible to maintain a grade of superior quality4 ,all ,hams cannot be handled in this way1 owing to the fluctuation of supply and demand1 but the packer aims to keep them fully up to superior grade by a frequent and discriminating culling4 ,this should convince anyone in doubt upon this question that they are erroneous in supposing that all hams are alike1 and that all hog meat is high grade pork1 when1 in fact1 it has various grades of quality4 ,,how ,,to ,,smoke ,,pickle-,,soaked ,,meat4 7,copyrighted2 ,reprint ,forbidden47 ,it sometimes happens that butchers leave their ,hams in brine too long and they become pickle-soaked4 ,once in this pickle-soaked condition1 it is well known that it is a very difficult matter to smoke the ,hams1 because1 even though they are sweet when they go into the ,smoke ,house1 they will come out sour4 ,hams should not be left in brine over ninety days1 and at the very outside not more than one hundred days1 unless they are put into a freezer and kept at a temperature of #bh degrees1 at which they can be kept as long as desired4 ,but it is frequently the case that they are left in pickle five or six months in an ordinary cooler4 ,hams thus over-pickled cannot fail to cause trouble in the ,smoke ,house1 and we would advise that all ,hams that have been left in the brine for such a long time should be washed off in warm water after first letting them soak in cold water #b to #d hours4 ,they should then be hung up to dry and kept in a well ventilated room where the temperature is not too high4 ,a room in which the circulation of air is good and which can be well ventilated by opening the windows and doors1 and which does not rise in temperature above #fj to #gj degrees1 would answer the purpose for drying out4 ,it will do no harm to let the ,hams hang two or three weeks before smoking4 ,they can then be put in the ,smoke ,house and smoked gently1 using as little heat as possible4 ,for the purpose of this light smoking1 it is best to use sawdust instead of wood1 or mostly sawdust1 and a small amount of wood1 in order to reduce the heat4 ,the ,smoke ,house should also be constructed in such a way that it can be sufficiently ventilated to let cool air into it and thus make sure of a cool smoke4 ,if ,hams are smoked under such conditions1 they should come out of the ,smoke ,house without souring4 ,the souring of pickle-soaked ,hams is due to the brine fermenting in the ,hams when they are placed in the warm ,smoke ,house4 ,hence the advisability of drying out the ,hams well before placing them in the ,smoke ,house1 and of smoking them in a cool smoke4 ,when ,meat has been in brine a very long time and has become pickle-soaked1 and is afterward soaked in cold water1 the greatest of care must be taken not to keep it in cold fresh water too long1 otherwise the meat will absorb more moisture4 ,it is also a good plan to soak ,meat that has been in brine #fj1 #gj or #hj days in cold water4 ,when ,hams are fully cured1 the strength of the brine may be reduced somewhat1 after which the ,hams may be permitted to remain in the brine about #cj days longer4 ,hams are fully cured in #gj days1 and may be allowed to remain in a weaker brine #cj days longer1 but no longer4 ,after #cj days they must be taken out of this reduced brine1 and1 if it is so desired1 they may be kept in a low temperature two or three weeks longer before smoking1 but at the end of that time they must be smoked4 ,,cleaning ,,lard ,,tierces ,,for ,,curing ,,purposes4 7,copyrighted2 ,reprint ,forbidden47 ,as is well known1 ,butchers experience a great deal of trouble when they use second-hand lard tierces for curing meats1 owing to the fact that the lard soaks into the pores of the wood1 where it becomes tainted and rancid4 ,no amount of washing or scalding will thoroughly cleanse such tierces or make them as good as new4 ,the lard is run into the tierces while it is hot and the fat naturally soaks very deeply into the wood4 ,after these tierces are emptied and are used for curing purposes1 the old lard remains in the pores and becomes rancid and contaminates the brine and also the meat4 ,illustration ,it is a fact that many ,butchers use old lard tierces for curing purposes and neglect to thoroughly clean them2 and even if they have been well cleaned1 it is well known that1 notwithstanding every precaution taken1 there is still left in the tierces a taint which affects the flavor of the meat4 ,,use ,,only ,,pure ,,spices 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,we strongly recommend our friends to use only ,pure ,spices for three very good and sufficient reasons4 ,first1 for flavor2 second1 for uniformity1 which will insure your sausage always being the same in flavor2 third1 for economy1 as pure spices are cheapest in the final analysis4 ,then again1 the ,pure ,food ,laws should not be over-looked4 ,in ,states where the use of cereal in sausage is forbidden1 the one safe-guard against prosecution is to use absolutely ,pure ,spices and avoid so-called sausage seasonings which contain cereals as an adulterant4 ,in our laboratory we have repeatedly found cases where as much as #ej bread crumbs were mixed into spice to cheapen it4 ,the bread crumbs mixed with the seasoning into the sausage meat would be detected by the chemists and microscopists of the various ,state ,pure ,food ,departments1 making the butcher who used such seasonings liable to prosecution for adding adulterants to his sausage4 ,if you will bear in mind that spices are of value only to the extent that they contain the flavoring principle of the particular ,spice1 you will readily understand that buying adulterated ,spices is just throwing so much money away4 ,for instance1 in the case of ,white ,pepper1 there is an ,oil of ,pepper and certain resins4 ,presuming that you do pay the legitimate wholesale price for the sausage seasoning which contains only the best ,singapore ,white ,pepper and do have to pay a few cents a pound more than for one which is diluted down with #ej bread crumbs1 the pure and unadulterated ,spice is by far the cheapest in the end4 ,you are also assured of always obtaining a uniform flavor in the finished sausage meat4 ,there is probably no other material in use by the butcher that is as liable to adulteration as ,spice4 ,to the average user the adulteration is very difficult to detect1 because the aroma of the ,spice is there and the adulterant is so cunningly ground and mixed in with the ,pure ,spice that1 to the naked eye1 it looks like the genuine article4 ,but once the chemist or the microscopist secures a sample of these adulterated goods one glance through the microscope and a simple test for starch1 which comes from the added cereal present1 is sufficient4 ,these adulterations not only occur in the largest used ,spice like ,pepper1 but many of the other higher priced ,spices like ,cinnamon1 ,nutmeg1 ,cloves1 ,mace1 ,allspice1 ,ginger1 etc41 are equally the subject of adulteration at the hands of unscrupulous manufacturers and jobbers whose only object is to undersell the legitimate importer and grinder of real #ajj ,spice4 ,a ,,cheap ,,temporary ,,smoke ,,house4 7,copyrighted2 ,reprint ,forbidden47 ,this illustration will give some idea of how a temporary smoke house can be rigged up with very little trouble1 which will answer the purpose nicely4 ,illustration ,very often it becomes necessary for a butcher to re-smoke some bologna that has been shipped to him from a packer1 and it is sometimes necessary to re-smoke ,hams and ,bacon4 ,also1 a butcher will often want to cure a small quantity of meat and would like to smoke it4 ,when butchers who are not equipped with a smoke house have to do this1 they may be at a loss to know what to do4 ,take a clean sugar barrel and knock out the bottom2 then set the barrel on top of a box about four feet long1 one or two feet high and as wide as the barrel4 ,if a box of this shape cannot be obtained1 a large dry goods box will answer4 ,bore auger holes through the box under the barrel1 to let the smoke through4 ,get a large piece of tin1 galvanized iron or sheet iron1 about one foot wide and #b feet long and bend it into the shape of a pan1 or take an old roasting pan4 ,dig a hole in the ground at the front end of the box1 so fire can be put onto this piece of tin1 sheet iron or pan and then placed under the box with the fire on it4 ,after the fire is placed under the box1 place a board over the hole4 ,all crevices must be banked with dirt around the box1 to keep the smoke in4 ,the meats to be smoked should be hung on sticks with long strings on them1 so as to let them down to about the middle of the barrel4 ,cover the barrel up with a gunny sack1 so as to let a draft pass through and still retain the smoke in the barrel4 ,this makes a first class temporary smoke house with very little trouble and expense4 ,,how ,,to ,,keep ,,hams1 ,,shoulders1 ,,bacon1 ,,dried ,,beef1 ,,and ,,all ,,kinds ,,of ,,pickled ,,meats ,,in ,,brine ,,for ,a ,,year ,,or ,,longer4 7,copyrighted2 ,reprint ,forbidden47 ,all kinds of pickled meat after it is fully cured1 if stored in a cooler in which the temperature is kept down to #bh degrees can be kept in this cooler for a year1 or even longer1 and when removed will come out similar to fresh cured meat4 ,during the time when ,hams and other meats are low in price1 they can be stored in a freezer1 and kept there until such a time as they are in greatest demand and will sell at the highest price4 ,this enables the packer to reap a larger profit4 ,at a temperature of #bh degrees1 the meat will not freeze after it is cured1 and the brine of course does not freeze1 as salt water will not freeze1 at that temperature4 ,when meat is taken out of such cold storage to be smoked1 it should first be soaked for three to five hours in fresh water1 then washed in boiling hot water and smoked the same as regular fresh cured meat4 ,,washing ,,cured ,,meat ,,before ,,smoking4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,washing ,,meats ,,before ,,smoking ,hams1 ,shoulders1 ,bacon and all cured meats whether dry salted or cured in brine1 should be washed in hot water and scrubbed with a brush before being put into the smoke house4 ,this is very important1 as the meat thus scrubbed will come out of the smoke looking much better4 ,the water should be as hot as the men can work with4 ,the hotter the water1 the better the meat will look after being smoked4 ,,brine ,,absorbs ,,foreign ,,odors 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,warm carcasses of meat should never be put into a cooler where meat is being cured in open vats1 as the cold pickle will absorb the impure animal heat1 and odors which these carcasses give off4 ,never allow sour pickle of any kind to remain in the curing room1 as cold brine or water will absorb all foreign odors4 ,to demonstrate this1 take a glass of cold water1 set it on a table next to a glass of tainted brine1 and cover both with a bucket or pan2 allow them to remain over night1 and the next morning the cold water will have the same odor as the tainted brine4 ,this will easily prove how meat can be tainted when curing in open tierces or vats1 if anything sour or spoiled is in the cooler2 therefore1 curing rooms must be kept as clean as possible4 ,,how ,,long ,,brine ,,should ,,be ,,used 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,the length of time that brine should be used depends entirely upon the quantity of brine that you have in the barrel and the amount of meat that you put in each week4 ,when the meat is packed solid it takes about #e gallons of brine to each #ajj pounds of meat4 ,on the other hand if you put #be gallons of brine in a tierce in which you place but a few pieces of corned beef from time to time as the meat accumulates your brine would be sufficient to cure #ejj pounds of meat2 if the barrel was nice and clean1 the meat in good condition when put in the brine1 and generally speaking conditions are favorable it will cure a great deal more than #ejj pounds4 ,the brine may be used until it begins to get thick and show foam on the top2 then of course it is advisable to make a new brine1 at the same time washing the tierce out thoroughly4 ,,dry ,,salt ,,meats4 ,short ,ribs 7,regular7 are made from the sides of the hog1 between the ,ham and ,shoulder1 having the loin and ribs in1 and backbone removed4 ,extra ,short ,ribs are made from the sides of the hog1 between the ,ham and ,shoulder1 with loin taken out1 but belly ribs left in4 ,short ,ribs 7,hard7 are made from the sides of the hog1 between the ,ham and ,shoulder1 having the loin1 ribs and backbone in4 ,short ,clears are made from the sides of the hog1 between the ,ham and ,shoulder1 having the loin in1 and ribs and backbone removed4 ,extra ,short ,clears are made from the sides of the hog1 between the ,ham and ,shoulder with loin and all bones taken out4 ,long ,clears are made from sides1 ,ham being cut off1 but ,shoulders left in1 back bone and ribs removed1 shoulder blade and leg bone taken out1 and leg cut off close to the breast4 ,extra ,long ,clears are made from sides1 ,ham being cut off1 back bone1 loin and ribs removed4 ,shoulder blade and leg bone taken out and leg cut off close to the breast4 ,short ,clear ,backs are made from the backs of hogs with the loin left in1 but ribs and backbone removed2 also known as ,lean ,backs and ,loin ,backs4 ,short ,fat ,backs are made from the fat backs of prime hogs1 being free from lean and bone1 and properly squared on all edges4 ,dry ,salt ,bellies are made from medium size hogs1 cut square and well trimmed on all edges1 with ribs left in4 ,dry ,salt ,clear ,bellies are made from medium size hogs1 cut square and well trimmed on all edges1 with ribs taken out4 ,,how ,,to ,,cure ,,dry ,,salt ,,side ,,meats4 7,copyrighted2 ,reprint ,forbidden47 ,first--,thoroughly chill the hogs so they are firm and solid4 ,this will require letting them hang in the cooler after they are killed about #dh hours4 ,should the sides not be perfectly solid and thoroughly chilled1 when cut up1 spread them on the floor of a dry cooler for #bd hours1 which ought to be long enough in a fair cooler to thoroughly chill them4 ,second3--,make a tub of brine1 using #ae lbs4 of salt and #a lb4 of ,freeze-,em-,pickle to each #e gallons of brine4 ,third3--,take a pickle pump1 and pump some of the above brine into the sides along the backbone1 being careful to get it all through the thick part4 ,fourth3--,dip the sides into the tub of brine1 and then lay them on a table or trough and rub thoroughly with dry salt4 ,they must be dipped in brine1 so that the ,freeze-,em-,pickle will get all over the meat1 and so the salt will adhere to the meat4 ,fifth3--,clean the floor in the cooler or curing room with ,ozo ,washing ,powder2 sprinkle the floor lightly with salt2 and then pile the sides one on top of the other with the meat side always up4 ,between each side spread a layer of salt1 and see that all parts of the meat are covered with the salt4 ,the more salt put on it the better4 ,sixth3--,five days after salting the sides1 shake off the salt1 and pump them again in the same manner as when first salting2 dip into the vat of brine1 and dry salt again2 then stack up the same as in the first instance1 putting salt between each layer1 and repeating this overhauling every ten days until the sides are cured4 ,,how ,,long ,,to ,,cure ,,dry ,,salt ,,sides4 7,copyrighted2 ,reprint ,forbidden47 ,light sides will fully cure in from #cj to #ce days1 and should be resalted three times1 which with the first salting received by them1 will give them four saltings during the curing period4 ,these saltings are given on the first day1 the fifth day1 the fifteenth day1 and the twenty-fifth day4 ,,how ,,long ,,to ,,cure ,,heavy ,,dry ,,salt ,,sides4 7,copyrighted2 ,reprint ,forbidden47 ,heavy sides will be fully cured in from #ej to #fj days1 according to size1 and should be resalted five times during the curing1 as follows3 ,the first day1 the fifth day1 and then every ten days4 ,after #de days1 the meat need not be rehandled1 and can then remain in the cooler piled up1 as long as one wishes to keep it4 ,it should not be taken out of the cooler1 however1 until it has been in salt #ej to #fj days1 according to the season of the year4 ,,temperature ,,of ,,cooler ,,for ,,dry ,,salting4 ,full information as to the temperature of the cooler for dry salting will be found on page #df under the head 8,temperature40 ,,dry ,,salt ,,curing ,,by ,,butchers ,,who ,,have ,,no ,,ice ,,machine4 ,small butchers1 who have no ice machines1 and simply use an ice box for a cooler1 must use the greatest care to see that the meat is well chilled before salting1 and they must also use plenty of salt4 ,for the special benefit of small butchers1 we will say that we fully realize the conditions which surround them1 and we are well aware that they cannot get the temperature in an ice box as low as with an ice machine2 but nevertheless1 they can always cure meat with the ,freeze-,em-,pickle process1 and get better results4 ,,description ,,of ,,barreled ,,pork4 ,mess ,pork is made from the sides of well-fattened hogs1 split through the backbone1 and cut in strips about six inches wide4 ,mess ,pork ,short ,cut is made from the backs of prime hogs1 split through the backbone1 backbone left in1 and bellies taken off2 cut into pieces six inches square4 ,clear ,back ,pork is made from the fat part of the backs of prime hogs1 being free from lean and bone1 even in thickness1 and cut into pieces about six inches square4 ,family ,pork ,lean is made from the top of shoulders1 when cut into ,california ,hams4 ,it has one-half of the blade bone in1 and is about two-thirds fat1 and one-third lean4 ,clear ,bean or ,butt ,pork is made from the fat cheek or jowl1 cut square4 ,clear ,brisket ,pork is made from the ,briskets of prime medium weight hogs1 ribs removed and pieces cut about five inches wide4 ,rib ,brisket ,pork is made from the ,briskets of prime medium hogs1 ribs left in1 and cut into pieces about five inches wide4 ,loin ,pork is made from the end of the back next to the ,ham1 with both lean and fat1 and has a portion of the tail bone in4 ,pig ,pork3 ,light selected boneless ,bellies cut into five inch pieces1 trimmed square4 ,belly ,pork3 ,selected heavy weight ,bellies1 cut into five inch pieces1 with ribs left in4 ,extra ,short ,clear ,pork is made from the sides of hogs1 with the loin and backbone removed1 and the ,belly ribs left in1 cut into strips five inches wide1 squared at each end4 ,lean ,end ,pork is made from selected medium weight ,rib ,bellies1 cut into strips five inches wide4 ,,directions ,,for ,,curing ,,barreled ,,pork4 7,copyrighted2 ,reprint ,forbidden47 ,never pack more than #aij lbs4 of pork in an ordinary pork barrel4 ,first3--,if it can possibly be obtained1 it is always best to use coarse rock salt1 or coarse evaporated salt1 which is made especially for this purpose2 but if coarse salt cannot be obtained1 any salt will answer the purpose4 ,in packing it is necessary to use #ce lbs4 of salt for each barrel1 over and above the salt used in the brine4 ,second3--,take a perfectly clean pork barrel1 and throw three handfuls of salt on the bottom of the barrel4 ,third3--,put in a layer of pork2 throw three handfuls of salt over this layer4 ,fourth3--,keep packing layer after layer1 until the #aij lbs4 of pork are packed in the barrel1 and while packing put three handfuls of salt over each layer of the pork4 ,fifth3--,the following are the proper proportions for brine for #aij lbs4 of pork3 ,put #aj gallons of cold water in a keg or tub2 dissolve in this water #b lbs4 of ,freeze-,em-,pickle and #cj lbs4 of salt4 ,stir this well until it is all dissolved1 and then pour the brine over the pork which has been packed as above directed4 ,sixth3--,if the barrels are to be headed up1 head up first1 and then put in the brine through the bung hole4 ,,temperature ,,for ,,barreled ,,pork4 7,copyrighted2 ,reprint ,forbidden47 ,it is necessary that the greatest care should be exercised not to let the pork freeze while curing4 ,brine for barreled pork will not freeze at the freezing point of water1 but the meat in the brine will freeze1 and will not cure if the temperature is lower than the freezing point for any length of time4 ,see instructions as to ,temperature to be found on page #df4 ,,barreled ,,pork ,,need ,,not ,,be ,,overhauled4 7,copyrighted2 ,reprint ,forbidden47 ,barreled ,pork when packed in accordance with these directions with ,freeze-,em-,pickle and ,salt1 and then stored in a cooler1 will not spoil1 but will cure with a delicious flavor4 ,it is not necessary that barreled pork should be overhauled2 overhauling is required only for dry-salt and sweet-pickled meats4 ,after the pork is fully cured1 which will vary according to the size of the pieces1 from #dj to #fj days1 the pork can be shipped anywhere1 into any hot climate and will remain in perfect condition without spoiling4 ,extreme care must be exercised to thoroughly chill the pork before it is packed2 if animal heat is left in the pork1 it will not cure properly1 any more than will hams when they are put into brine1 with the animal heat left in them4 ,good results when curing barreled pork1 cannot be expected if the meat is not in proper condition when packed4 ,,drippings ,,from ,,refrigerating ,,pipes4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,drippings ,,from ,,pipes ,never allow the drippings from refrigerating pipes along the ceiling1 or from ice chambers1 to drip into open vats containing meats while curing1 as they will reduce the strength of the brine and make no end of trouble4 ,keep the cooler as dry and as clean as it possibly can be kept4 ,a damp1 dirty cooler breeds millions of germs4 ,these germs affect the brine and the curing of the meat4 ,illustration3 ,,sweet ,,pickled ,,spare ,,ribs ,,recipe ,,for ,,curing ,,spare ,,ribs4 7,copyrighted2 ,reprint ,forbidden47 ,for each #ajj pounds of spare ribs make the brine as follows3 #e pounds of common salt1 #a pound of ,freeze-,em-,pickle1 #b pounds of best granulated sugar and #e gallons of cold water4 ,cure in this brine from #aj to #ab days4 ,the temperature of the cooler in which the spare ribs are cured can be anywhere from #cf to #dc degrees1 but it should not vary from this range of temperature4 ,it is best to leave the spare ribs in the cure from #aj to #ab days1 though they will be cured sufficiently in #g to #h days4 ,if the above method is carefully carried out1 the result will be a fine1 mild1 sweet cure and not too salty4 ,before placing the spare ribs in the brine they should be handled in the same manner as hams and shoulders4 ,in other words1 they should be rubbed in half of the above quantity of salt1 ,freeze-,em-,pickle and sugar1 and the mixed ,freeze-,em-,pickle1 sugar and salt that is left after rubbing should be used for making the brine4 ,illustration3 ,,beef ,,tongues ,,how ,,to ,,cure ,,beef ,,tongues4 7,copyrighted2 ,reprint ,forbidden47 ,first3--,cut the tongues out of the heads as soon as possible1 and with warm water scrub off all the slime and dirt1 with a stiff brush2 hang up in a cooler on a hook at the gullet1 to make the tongues thick instead of long and thin4 ,second3--,let them hang for at least #bd hours in a cooler4 ,third3--,when the tongues are thoroughly chilled and firm1 cut off the surplus fat and square the tongues at the gullet by trimming off all ragged pieces4 ,fourth3--,put them into a strong common salt brine to beach them1 and leave them in this brine from #aj to #bj hours4 ,fifth3--,take them out of this brine and rub the slime off the tongues and out of the gullet1 and also rub the gullet with dry salt4 ,sixth3--,if only a few tongues are to be cured make a barrel of pickle1 as follows1 and simply throw the tongues into it3 ,for every #e gallons of water1 add #a lb4 of ,freeze-,em-,pickle1 #b lbs4 of ,pure ,granulated ,sugar1 and #g lbs4 of ,common ,salt4 ,seventh3--,where large packers wish to pack tongues in tierces1 the tongues should be handled as follows3 ,weigh out #bhe lbs42 then mix together in a box or tub the following3 #c lbs4 of ,freeze-,em-,pickle4 #f lbs4 of ,best ,granulated ,sugar4 #ba lbs4 of ,salt4 ,eighth3--,rub each tongue with some of this mixture and pack as loosely as possible in the tierce1 using about one-half of the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt for rubbing1 and the other half for making the brine4 ,it will require between #ad to #ae gallons of brine to fill the tierces1 some tierces vary in size1 therefore dissolve the balance of the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt in about #ad gallons of water1 and pour over the tongues1 should the tierce hold more simply add enough cold water to cover all the meat as the right amount of salt has already been added4 ,ninth3--,if the tierces are to be headed up1 the heads should be put in1 and the brine should be poured into the tierce through the bung hole4 ,the overhauling of tongues is just as important1 as is the overhauling of hams and shoulders4 ,they should be overhauled in the same manner1 and the same number of times4 ,by reference to directions for curing hams and shoulders1 which will be found on previous pages1 all the necessary instructions can be followed4 ,to give the tongues a proper flavor1 they ought to cure from #ej to #fj days4 ,,garlic ,,flavored ,,beef ,,tongues4 7,copyrighted2 ,reprint ,forbidden47 ,many like ,garlic ,flavored ,tongues1 and this desire can be fully satisfied by adding about two tablespoonfuls of ,vacuum ,brand ,garlic ,compound to each tierce of tongues2 add it to the brine before it is poured over the tongues4 ,this will give them a delicious flavor which will be relished even by people who do not like fresh ,garlic4 ,illustration3 ,,hog ,,tongues ,,how ,,to ,,cure ,,hog ,,tongues4 ,hog ,tongues should be handled and cured in exactly the same manner as beef tongues4 ,the brine should be made of the same strength and in the same manner1 and when so made1 it will cure the hog tongues in about #cj days4 ,the directions for curing ,beef ,tongues can be used for curing ,hog ,tongues in every particular4 ,,curing ,,beef ,,cheeks ,,for ,,canning4 7,copyrighted2 ,reprint ,forbidden47 ,first3--,the cheeks should be cut out of the head immediately after the beef is killed1 all the fat should be trimmed off1 and then the cheeks should be twice cut1 lengthwise1 through the outside muscles4 ,second3--,they should be then thrown into ice water to which has been added some salt1 and they should be allowed to remain there for an hour or two4 ,this will draw out all the slime and blood4 ,third3--,the cheeks should then be put on a coarse wire screen1 or perforated galvanized iron pan placed in a cooler and spread out as thinly as possible1 so as to give them a chance to thoroughly chill4 ,a thorough chilling in a cold cooler will require #bd hours4 ,fourth3--,the cheeks should then be salted1 and packed into tierces2 #bhe lbs4 should be put into each tierce4 ,fifth3--,handle the cheeks as follows3 ,for each #bhe lbs41 mix in a box or tub1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,granulated ,sugar and #ae lbs4 of ,common ,salt4 ,sixth3--,then put #bhe lbs4 of cheeks on a table and take half of the mixture of ,freeze-,em-,pickle1 ,granulated ,sugar and ,salt and mix it with the cheeks thoroughly2 then shovel into tierces4 ,seventh3--,if the tierces are to be headed up1 put the heads in and take the balance of the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt and dissolve it in #ae gallons of cold water1 which pour into the tierces through the bung hole4 ,insert the bung1 and roll the tierces4 ,this will mix and dissolve the ,freeze-,em-,pickle1 ,sugar and ,salt4 ,overhaul in closed up tierces simply by rolling them from one end of the cooler to the other4 ,they ought to be rolled at least #ajj feet4 ,eighth3--,if the tierces are to remain open1 take #ae gallons of water in which dissolve the remaining mixture of ,freeze-,em-,pickle1 ,sugar and ,salt1 and pour this brine over the cheeks2 put boards over the top to keep the meat from floating or from coming out of the top of the barrel4 ,at the end of five days after salting1 the cheeks must be overhauled and rehandled by transferring them to another tierce with a large fork made for such purpose2 this should be repeated every five days1 viz41 on the fifth day1 on the tenth day and on the fifteenth day4 ,after each overhauling1 the same brine is always used to pour over the meat4 ,if the cheeks are to be kept for any length of time1 they should have another overhauling #be to #cj days from the day they were packed4 ,cheek meat slime considerably1 making it difficult to cure4 ,when the cheeks are overhauled1 if the pickle is thick and ropy1 new brine of the same strength as the original brine will have to be made and poured over them1 instead of the old brine4 ,the cheek meat must be thoroughly washed in cold water before being put into fresh brine4 ,illustration3 ,,livers ,,curing ,,hog ,,livers4 7,copyrighted2 ,reprint ,forbidden47 ,cut off plucks and chill livers thoroughly2 then pump them in three or four places with a long slender open nozzle1 about #c_/af to inch in diameter1 using a pumping pickle made as follows4 #a lb4 of ,freeze-,em-,pickle4 #ab lbs4 of ,common ,salt4 #e gal4 of ,water4 ,stick the nozzle of the brine pump into the different veins on the lower side of the livers and pump them until they swell up from the pressure of the brine2 then lay them out on a rack for #bd hours in a cooler and allow the blood to ooze out of them4 ,on the next day after the livers have been pumped1 pack them in a #fj deg4 common salt brine2 nothing else need be added4 ,those not having a ,hydrometer for testing brine can make the brine by dissolving #ae lbs4 of salt in #he lbs4 of water1 this makes a #fj degree brine4 ,in this way1 the livers can be kept for a long time4 ,when pickling livers1 it is absolutely necessary that all animal heat should be extracted from them1 and that they should be properly chilled and cooled1 otherwise1 they will not keep4 ,,curing ,,beef ,,livers4 7,copyrighted2 ,reprint ,forbidden47 ,cut off plucks and chill livers thoroughly4 ,pump the curing brine into them in three of four places by using a long slender open nozzle about #c_/af to inch in diameter1 which insert into the different veins on the lower side of the livers4 ,the brine should be forced into them until the pressure swells them up2 after pumping them1 lay them out on a rack for #bd hours in a cooler and allow the blood to ooze out of them4 ,the pumping brine for beef livers is made the same as the brine for hog livers as follows3 #a lb4 of ,freeze-,em-,pickle4 #ab lbs4 of ,common ,salt4 #e gal4 of ,water4 ,the day after the livers have been pumped1 they should be packed in a #fj deg4 common salt brine1 which is made by dissolving #ae lbs4 of salt in #he lbs4 of water2 nothing else need be added4 ,all animal heat must be thoroughly extracted1 and the livers must be properly chilled and cooled4 ,,directions ,,for ,,curing ,,lean ,,shoulder ,,butts4 7,copyrighted2 ,reprint ,forbidden47 ,,light ,,weight ,,butts4 #e lbs4 of ,common ,salt1 #a lb4 of ,freeze-,em-,pickle1 ,use for #ajj lbs4 #b lbs4 ,granulated ,sugar1 ,light ,weight ,butts4 #e gals4 of ,cold ,water4 ,cure in this brine #bj to #cj days4 ,,heavy ,,weight ,,butts4 #f lbs4 of ,common ,salt1 ,use for #ajj lbs4 #a lb4 of ,freeze-,em-,pickle1 ,heavy ,weight ,butts4 #b lbs4 of ,granulated ,sugar1 #e gals4 of ,cold ,water4 ,cure in this brine from #cj to #dj days according to size4 ,the sugar used must be ,pure ,granulated ,sugar2 yellow or brown sugar must not be used4 ,first3--,sort the ,butts1 separating the ,light ,weight ,butts and the ,heavy ,weight ,butts4 ,second3--,take enough of any one size of the assorted ,butts to fill a tierce which will be #bhe lbs42 then thoroughly mix together in a large pail or box the following proportions of ,freeze-,em-,pickle1 the very best and purest ,granulated ,sugar and ,salt4 ,use for #bhe lbs4 of ,light ,weight ,butts1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,granulated ,sugar and #ae lbs4 of ,salt4 ,for #bhe lbs4 of ,heavy ,weight ,butts1 #c lbs4 of ,freeze-,em-,pickle1 #f lbs4 of ,granulated ,sugar and #ah lbs4 of ,salt4 ,,how ,,to ,,cure ,,butts ,,in ,,open ,,tierces4 7,copyrighted2 ,reprint ,forbidden47 ,when the tierces or barrels in which these ,butts are cured1 are not to be headed up1 but are left open1 use half of the ,freeze-,em-,pickle1 ,sugar and ,salt for rubbing as follows3 ,first3--,rub each ,butt well with some of the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt4 ,sprinkle a little of the mixture in the bottom of the tierce4 ,second3--,pack the ,butts in a perfectly clean tierce4 ,the mixed ,freeze-,em-,pickle1 ,sugar and ,salt that is left after rubbing should be used for making the brine4 ,it will require #ad to #ae gallons of brine for each tierce of ,butts4 ,make the brine by dissolving in cold water all the mixed ,freeze-,em-,pickle1 ,sugar and ,salt that is left after the ,butts are rubbed4 ,stir well for a minute until it is dissolved1 and then pour this brine over the meat4 ,when curing only a small quantity of ,butts1 cut down the proportions of ,freeze-,em-,pickle1 ,sugar and ,salt1 also the quantity of water1 according to the quantity of ,butts to be cured4 ,,quantity ,,of ,,brine ,,to ,,use ,,for ,,curing #ajj ,,lbs4 ,,of ,,butts4 7,copyrighted2 ,reprint ,forbidden47 ,five gallons by measure1 or #db lbs4 by weight1 is the approximate amount of water to use for every #ajj lbs4 of meat4 ,tierces1 after being packed with #bhe lbs4 of meat1 will hold about #ae gallons of water4 ,when curing ,butts in vats or open barrels1 whether in small or large quantities1 always use not less than #e gallons of brine to #ajj lbs4 of meat1 as this makes the proper strength and a sufficient brine to cover the meat4 ,,how ,,to ,,overhaul ,,butts ,,when ,,curing ,,in ,,open ,,packages4 7,copyrighted2 ,reprint ,forbidden47 ,on the fifth day after packing each lot of ,butts1 it is necessary that they should be overhauled4 ,this must be repeated seven days later2 again in ten days1 and a final overhauling should be given ten days later4 ,overhauling ,light ,butts three times1 and ,heavy ,butts four times while curing1 and at the proper time in each instance1 is very important1 and must never be forgotten1 especially when curing with this mild1 sweet cure4 ,overhauling means1 to take the ,butts out of the brine and to repack them in the same brine4 ,the proper way to overhaul is to take a perfectly clean tierce1 set it next to the tierce of ,butts to be overhauled1 pack the meat into the empty tierce1 and then put this same brine over the meat4 ,,how ,,to ,,cure ,,butts ,,in ,,closed ,,up ,,tierces4 7,copyrighted2 ,reprint ,forbidden47 ,large packers who employ coopers1 should always cure ,butts in closed up tierces1 as this is the best method known4 ,first3--,mix the proper proportions of ,freeze-,em-,pickle1 ,sugar and ,salt1 for the different size ,butts to be cured4 ,these proportions are given in the foregoing table1 under the heading1 8,light ,weight ,butts1 and ,heavy ,weight ,butts40 ,if the tierces are to be headed up1 use half of the ,freeze-,em-,pickle1 ,sugar and ,salt1 for rubbing the ,butts1 and the half that is left over after the ,butts are rubbed1 should be dissolved in the water which is to be used to fill the tierce4 ,rub each ,butt well before packing2 put only #bhe lbs4 of meat in each tierce1 and then head them up4 ,second3--,lay the tierces on their sides and fill them through the bung hole1 with water in which the half of ,freeze-,em-,pickle1 ,sugar and ,salt left over after rubbing1 has been dissolved4 ,third3--,insert the bung and roll the tierces4 ,this will mix and dissolve the ,freeze-,em-,pickle1 ,sugar and ,salt rubbed on the meat4 ,where the pieces of meat press tightly against each other1 or against the tierce1 the brine does not act on the meat2 but if the pieces of meat are rubbed properly with the mixture of ,freeze-,em-,pickle1 ,sugar and ,salt before being packed in the tierce1 such surfaces will be acted upon by the undissolved mixture1 so that the curing will be uniform and no portion of the pieces will be left insufficiently cured1 even if the brine does not come in contact with it4 ,for this reason1 it is important that each piece of meat should be carefully rubbed with the mixture before being packed in the tierce4 ,fourth3--,overhaul five days after packing2 again seven days later1 again in ten days1 and once more ten days thereafter4 ,at each overhauling1 examine each tierce for leaks2 if any of the ,pickle has leaked out1 knock the bung in and refill4 ,remember to overhaul ,light ,butts three times1 and ,heavy ,butts four times4 ,fifth3--,overhaul ,butts in closed-up tierces1 simply by rolling the tierces from one end of the cooler to the other4 ,they ought to be rolled at least #ajj feet4 ,,rolled ,,boneless ,,butts ,,or ,,butt ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,boneless ,,hams ,after the ,butts are thoroughly cured1 they should be stuffed in beef bungs2 if they are large only one should be stuffed in each casing2 if they are small1 two can be stuffed together side by side4 ,the casings should be tied off at each end1 and then wound with a heavy string1 which should be wrapped as tightly as possible4 ,perforate the casings with a fork so as to let out any air that may be in them2 then smoke them over night in a cool smoke2 in the morning boil them4 ,if they are to be sold uncooked1 dip them in boiling water for five minutes1 and then in cold water so as to shrink the casings4 ,our new ,improved ,zanzibar ,carbon can be used on the casings to give them an appetizing color4 ,see directions for dipping on page #aag4 ,,how ,,to ,,cure ,,meat ,,for ,,lunch ,,ham ,,or ,,new ,,england ,,style ,,pressed ,,ham 7,,also ,,called ,,berliner ,,style ,,ham7 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,the ,freeze-,em-,pickle ,process is especially adapted for curing ,ham trimmings which are used for ,berliner ,style ,hams1 ,lunch ,hams1 ,boneless ,hams1 ,new ,england ,style ,pressed ,hams1 etc4 ,it will cure and preserve ,ham trimmings perfectly1 and will give them a rich1 delicate sugar-cured ham flavor4 ,it does not draw the albumen out of the meat1 but the natural binding qualities are retained1 and the meat has a rich1 red1 cured-meat color4 ,trimmings cured with the ,freeze-,em-,pickle ,process can be kept in cold storage for a year without getting too salty or becoming short and losing their nice flavor and binding qualities4 ,illustration3 ,,new ,,england ,,style ,,pressed ,,ham ,the following directions must be carefully followed to get the results desired3 ,first3--,the trimmings should not be larger than an egg1 and should be as uniform in size as possible4 ,second3--,do not run the trimmings through an ,enterprise ,grinder to cut them up before packing them1 as it has a tendency to heat the meat4 ,third3--,trimmings that are to be held for any great length of time must be fresh as possible2 if they should be somewhat slimy1 they should be washed thoroughly in cold common salt brine and allowed to drain until quite dry4 ,never mix or salt trimmings that become slimy1 with fresh ones2 always pack them separately4 ,fourth3--,it is absolutely necessary that the meat should be thoroughly chilled1 and that the packing should be done in the cooler so that the temperature of the meat will not get above the temperature in which it is to be cured4 ,fifth3--,for each #ajj lbs4 of trimmings1 take #a lb4 of ,freeze-,em-,pickle1 #a lb4 of best ,granulated ,sugar and #b lbs4 of ,common ,salt1 and mix these thoroughly with the meat4 ,mixing thoroughly is very important2 it should be carefully done so as to insure a uniform cure4 ,sixth3--,have the tierces or barrels perfectly clean and sweet2 then sprinkle a little salt on the bottom1 and fill the barrel or tierce about one-quarter full of salted meat1 and pound it down hard with a tamper4 ,do the same when the barrel is half full and continue in this manner until the barrel is filled4 ,this tamping is done to expel the air between the pieces of meat1 and it is an important factor to insure a uniform cure and color4 ,if the trimmings are to be kept any length of time1 it will be necessary that the tierces or barrels should be headed up1 and they should always be filled with meat as much as possible4 ,when trimmings are to be used as soon as cured1 it is not necessary to head them up1 simply put a top on them and weight them down1 or cover them with a clean cloth and put a layer of salt about one inch thick1 over the top of the cloth4 ,this will keep out the air and will give good results4 ,the trimmings will be cured in from two to three weeks1 and are then in a perfect condition to be made into ,new ,england ,style ,pressed ,hams1 etc4 ,they need not be soaked in water1 nor need any salt be added as they are ready for instant use just as they are and will have a delicious sugar-cured ham flavor4 ,see paragraph on ,temperature for ,curing ,meats on page #df4 ,,how ,,to ,,make ,,new ,,england ,,style ,,pressed ,,hams 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,after the meat is cured1 it should be stuffed in beef bungs1 and should be smoked about three hours1 but this depends upon the smoke house and whether wood or sawdust is used4 ,it may be necessary to smoke the ,pressed ,ham still longer4 ,boil them in a temperature of #ahj degrees ,fahrenheit for #a hours1 then reduce the temperature to #agj degrees ,fahrenheit and remove them at the expiration of one hour4 ,after they are boiled for #b hours1 they should be laid out on a table in the cooler1 and then boards should be placed on top of them weighted down with heavy stones1 and should remain there over night before being removed4 ,the casings may be given an appetizing smoke color by momentary dipping in a solution of ,zanzibar-,carbon ,brand ,casing ,brown ,mixture 7see page #aag for directions74 ,illustration3 ,,bologna ,,how ,,to ,,cure ,,meat ,,for ,,making ,,fine ,,bologna ,,and ,,frankfurt ,,sausage ,,and ,,comply ,,with ,,pure ,,food ,,laws 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,in following the old method of making ,bologna and ,frankfurt ,sausage1 a large percentage of the albumen is drawn out of the ,meat1 thus losing much of the richness1 flavor and color which should be retained in the ,sausage4 ,b4 ,heller ,co4 have made an important improvement in the process of curing trimmings1 and ,sausage ,makers will find it greatly to their advantage to make an immediate trial of this process4 ,a single batch of ,sausage made after this method will convince any ,sausage ,maker of the mistake of following the old ideas of making ,bologna and ,frankfurt ,sausages4 ,when ,bologna and ,frankfurts are made from fresh ,meats1 they have a gray color and are very difficult to keep in good condition1 especially during the warm weather4 ,however1 when ,bologna and ,frankfurts are made by the ,freeze-,em-,pickle ,process1 they will have a fine red color and they will comply with the ,pure ,food ,laws1 because ,freeze-,em-,pickle contains no ingredients which have been prohibited by any of the food laws4 ,they will also keep much better than when made in the old way1 and will stand shipment during the warm weather with better results4 ,,how ,,to ,,cure ,,beef ,,or ,,pork ,,trimmings ,,with ,,freeze-,,em-,,pickle 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,trimmings that are to be stored away for a few days to two weeks1 should be packed with the following proportions of ,freeze-,em-,pickle and ,salt4 ,to every #ajj lbs4 of ,trimmings use the following3 #a lb4 of ,freeze-,em-,pickle4 #a lb4 of ,salt4 ,for ,trimmings that are to be stored away for two weeks to three months1 the following proportions of ,freeze-,em-,pickle and ,salt should be used3 #a lbs4 of ,freeze-,em-,pickle and #a lb4 of ,salt to each #ajj lbs4 of ,trimmings4 ,for ,trimmings that are to be stored away for three months to six months1 the following proportions of ,freeze-,em-,pickle and ,salt should be used3 #a lbs4 of ,freeze-,em-,pickle and #a lb4 of ,salt to each #ajj lbs4 of ,trimmings4 ,first3--,weigh the ,trimmings and then spread them on a table4 ,second3--,weigh out the proper proportions of ,freeze-,em-,pickle and ,salt1 mix them together thoroughly1 and then sprinkle over the meat4 ,third3--,mix the ,trimmings well so that the ,salt and ,freeze-,em-,pickle get to all parts of the meat4 ,fourth3--,run the ,trimmings through the grinder1 using what is called the lard plate1 a plate that has holes in it from #a to #a inches in diameter4 ,by first mixing the ,freeze-,em-,pickle and ,salt with the meat and then putting it through the grinder1 the ,freeze-,em-,pickle and ,salt become better mixed with the meat4 ,another way is to run the ,trimmings through the grinder first1 using the lard plate with #a to #a inch holes in it2 then put this meat in the mixer and while mixing add the ,freeze-,em-,pickle and ,salt1 which have first been thoroughly mixed4 ,let the mixer run until the ,freeze-,em-,pickle and ,salt are thoroughly mixed with the meat1 which only takes a few minutes4 ,if a plate with large holes in it is not available1 cut the ,trimmings up small by hand and then mix the ,freeze-,em-,pickle and ,salt with the meat4 ,,how ,,to ,,pack ,,in ,,barrels ,,or ,,tierces 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,first3--,take barrels or tierces that are perfectly clean and sweet2 this is very important4 ,then sprinkle a handful of ,freeze-,em-,pickle and ,salt which have first been thoroughly mixed1 over the bottom of the tierce4 ,second3--,fill tierce about one-quarter full of the meat that has been mixed with ,freeze-,em-,pickle and ,salt1 and then with a tamper1 tamp it down as tight as can be4 ,the tighter the meat is packed1 the better4 ,then place more of the meat into the tierce and tamp it1 and keep on doing this until the tierce is full4 ,third3--,if the tierce is not to be headed up1 don't fill it quite to the top1 and after tamping the meat tight1 sprinkle a couple of handfuls of the mixture of ,freeze-,em-,pickle and ,salt over the top4 ,then lay a piece of parchment paper over the meat1 and on top of this place a piece of cheese cloth about a yard square4 ,fourth3--,on top of the cheese cloth put about two or three inches of dry ,salt1 spread so it reaches to all the edges of the barrel1 so as to exclude the air from the meat1 and then turn the ends of the cloth over the top1 and allow this meat to stay in the cooler until you are ready to make ,bologna1 ,frankfurts1 or any similar sausage out of it4 ,this meat is now ready in four or five days to be made into ,bologna1 ,frankfurts1 or any similar sausage1 but can also remain in a cooler as long as six months or even longer without being disturbed4 ,this meat will not become too salty no matter how long it stands1 and whenever you wish to make ,bologna1 ,frankfurts1 or any similar sausage1 the meat is ready to be used4 ,this is known as the ,freeze-,em-,pickle ,process1 and by curing the meat in this way no brine or albumen will be found at the bottom of the tierce when the meat is taken out4 ,the meat when taken from the barrel will be found sticky1 and to possess good binding quality and a nice cured flavor4 ,it will make delicious ,bologna1 ,frankfurts1 or any similar sausage4 ,the meat will have a nice sweet cure and a fine color which will be imparted to the ,bologna1 ,frankfurts or any similar sausage made from it4 ,on account of the meat being cured1 the ,bologna1 ,frankfurts and other sausage will not spoil so easily as they would if made from fresh meat4 ,beef or pork trimmings should be handled in the same way1 and no fresh meat used at all in making the ,bologna or ,frankfurts4 ,if the trimmings are to be kept for any length of time1 it is advisable to head them up4 ,when tierces are to be headed up1 fill them as full as possible1 sprinkle two handfuls of ,freeze-,em-,pickle and salt1 which have first been thoroughly mixed1 over the top and then put on the head4 ,when making this ,freeze-,em-,pickle cured meat into smoked sausages1 more salt of course must be added1 as the meat is not sufficiently salty1 so when adding the ,seasoning add sufficient salt to give it the proper taste1 and add lb4 of sugar to every #ajj lbs4 of meat in addition to the spice1 as it gives the meat a delicious flavor4 ,,proper ,,temperature ,,for ,,storing ,,trimmings 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,if the trimmings are to be used up in two or three weeks1 any ordinary cooler that is kept around #dj degrees will be sufficient1 but if trimmings are to be kept three to six months1 they should be kept in a cooler at a temperature of #ce to #cf degrees to get the best results4 ,never let the temperature get down below freezing if it can be helped1 and do not let it get any higher than #ch degrees1 if possible4 ,,how ,,to ,,make ,,bologna ,,and ,,frankfurts ,,from ,,fresh ,,beef ,,and ,,pork ,,with ,,freeze-,,em-,,pickle ,,without ,,first ,,curing ,,the ,,meat 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,run the desired quantity of beef and pork through a grinder1 first using a coarse plate1 then through a fine one2 then finish in a silent chopper4 ,while cutting it in the silent cutter1 add to each #ajj lbs4 of meat #a lb4 of ,freeze-,em-,pickle1 lb4 of 8,b0 ,condimentine1 #a to #a lbs4 of salt and lb4 of sugar1 according to taste4 ,chop this up as usual1 adding pure artificial ice to keep it cool4 ,first put the beef in the silent cutter and when it is about three-fourths fine add the necessary pork1 which has first been run through the inch plate of a grinder4 ,if a mixer is not used1 add the ,seasonings and flour to the meat in the silent cutter4 ,when all are thoroughly mixed put into a tub1 cover well over with parchment or wax paper to exclude the air and put away until ready to use4 ,the meat can then be taken direct from the tub in #bd to #cf hours1 placed into the stuffer1 and stuffed into the casings4 ,the meat should be kept in a temperature of #de to #df degrees4 ,this is a fairly high temperature which gives the ,freeze-,em-,pickle a chance to do its work quicker1 and by standing #bd to #cf hours after it is chopped and seasoned1 it develops its full binding qualities and saves handling the meat two or three times1 which should appeal to every sausage maker4 ,,formula ,,for ,,bologna ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,the following formula makes very fine ,bologna sausage3 #ge lbs4 beef trimmings cured by ,freeze-,em-,pickle ,process4 #ae lbs4 pork trimmings cured by ,freeze-,em-,pickle ,process4 #aj lbs4 pork speck 7back fat74 ,bull-,meat-,brand ,sausage ,binder in the percentage amount of cereal allowed by your ,state ,food ,law1 but not over five pounds to the hundred4 #h to #aj ounces ,zanzibar-,brand ,bologna ,sausage ,flavor4 lb4 8,b0 ,condimentine ,sufficient cracked ice for cooling4 ,first3--,salt the pork and beef trimmings according to the directions on foregoing pages4 ,second3--,when making the ,bologna 7or ,frankfurts71 take the beef that has been cured with ,freeze-,em-,pickle and run through the grinder1 using or inch plate4 7,some sausage makers prefer to run this meat through the grinder again1 using the smallest plate they have1 but this in our opinion takes up unnecessary time and labor4 ,once running through a or inch plate is sufficient74 ,then place this beef in the silent chopper4 ,as soon as this has made one or two revolutions1 put in sufficient cracked ice to prevent the beef from becoming heated4 ,then add about one pound of salt2 adding ice if necessary4 ,then add the pork to the beef1 which should have already been run through the grinder1 and at the same time add the pork speck4 ,third3--,then for seasoning add #h to #aj ounces ,zanzibar-,brand ,bologna ,flavor1 and also about of a pound of 8,b0 ,condimentine4 ,this ,condimental preparation is permissible in all ,government inspected houses and complies with the ,pure ,food ,laws4 8,b0 ,condimentine is used to prevent shrinkage and help keep the sausage1 and so the color inside will not fade or turn gray1 but retain its bright1 rich color for ten days if kept under proper conditions4 ,this is a great advantage1 especially to large packers who do shipping4 ,after the ,spices and ,condimentine are worked in1 then add salt to taste4 ,sausage made with 8,b0 ,condimentine does not have to be labeled that a preservative is used4 ,fourth3--,then while the meat is being cut in the silent chopper1 add the legal amount of ,bull-,meat-,brand ,sausage ,binder to each #ajj pounds of meat4 ,or1 if a mixer is used1 add the binder in the mixer4 ,when properly mixed and seasoned with spices and 8,b0 ,condimentine1 and binder has been added1 it is already for the stuffer1 or if desired1 this meat already chopped can be kept in tubs in a cooler of a temperature of #ch to #dj degrees for #bd to #cf hours until required4 ,notice3--,see our instructions on page #aac for handling beef that has been cured with ,freeze-,em-,pickle and stored away from two to six months or longer4 ,note3--,since the ,pure ,food ,laws have been enacted1 all ,antiseptic ,preservatives have been ruled out and cannot be used in sausage1 so sausage makers must be careful what kind of a ,sausage ,binder they use in their sausage4 ,many of the binders on the market start fermentation soon after moisture is added to them4 ,when it is noticed that ,bologna does not keep as well as it should1 the first thing to be looked to is the binder used1 as invariably a binder which is not free from the germs of fermentation will cause trouble1 and the losses a butcher has from using such binders will amount to more than the saving in the cost of the binder4 ,many cheap binders can be bought for less money than ,bull-,meat-,brand ,sausage ,binder1 as they cost less to manufacture4 ,we are not trying to see how cheap a binder we can manufacture1 but our sole aim in selling ,bull-,meat-,brand ,sausage ,binder is to offer the very ,finest ,binder that we know how to make1 which will help the sausage instead of souring it1 and1 even if our price is a trifle higher1 ,bull-,meat-,brand ,sausage ,binder is much cheaper to use and results are always satisfactory4 ,notice3--,if a ,garlic flavor is desired1 add one or two tablespoonfuls of ,vacuum-,brand ,garlic ,compound while the meat is being chopped4 ,vacuum-,brand ,garlic ,compound is recommended as it does not sour in the sausage and it does not leave any after-taste nor taint the breath1 because it is so finely divided that it is thoroughly incorporated in the meats and is thoroughly digested and absorbed4 ,in ,states where ,cereal is not permitted1 use ,garlic ,condiment instead of ,garlic ,compound4 ,fifth3--,after the meat is chopped to the proper fineness1 stuff it into beef rounds or beef middles4 ,place the sausage in the smoke house and smoke4 ,,boiling ,,bologna4 7,copyrighted2 ,reprint ,forbidden47 ,after it is smoked1 boil ,round ,bologna #cj minutes in water #afj degrees ,fahrenheit and ,long ,bologna for #de to #fj minutes in #afj degrees water1 according to thickness4 ,after they are boiled place them on a table1 or hang them up and pour boiling water over them to wash off the grease4 ,then pour cold water over them to shrink the casings4 ,after that allow them to cool in the open air or a well ventilated room1 before placing in the cooler or ice box4 ,this will prevent sweating1 which causes mouldy and slimy casings4 ,,boiling ,,large ,,bologna4 7,copyrighted2 ,reprint ,forbidden47 ,if ,large ,bologna are desired1 stuff the meat into beef bungs and smoke until they are nicely smoked1 then boil them from #a to #a hours in water #aee degrees ,fahrenheit4 ,vary the time of boiling according to the thickness of the ,bologna4 ,,salting ,,fat ,,for ,,bologna4 ,the ,pork ,back ,fat or ,pork ,speck will be much better for use in ,bologna and ,frankforts if it is dry salted with ,freeze-,em-,pickle for a few weeks before it is used4 ,,how ,,to ,,color ,,the ,,casings ,,of ,,smoked ,,sausage ,,with ,,zanzibar-,,carbon ,,brand ,,casing ,,brown ,,mixture ,illustration ,,coloring ,,bologna ,,casings 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,hang the bologna in the smoke house just long enough to dry the skin well1 or hang it in front of a hot fire1 or in the sun1 any way to get the excess moisture dried out of the casing2 then proceed according to the following method3 ,,method ,,of ,,coloring ,,the ,,casings ,,of ,,sausage ,,in ,,government ,,inspected ,,packing ,,houses ,in all ,packing ,houses having ,u4 ,s4 ,government inspection1 the coloring of casings are allowed only by what is termed 8,momentary ,dipping04 ,we advise butchers to use this method in preference to any other way whether they have ,government inspection or not4 ,directions for ,momentarily ,dipping ,smoked ,sausage such as ,bologna1 ,frankfurt1 etc4 ,after ,sausage has been smoked and cooked1 dip it into a solution made up in the proportion of #a ounce of ,zanzibar-,carbon-,brand ,casing ,brown ,mixture to every #bj gallons of water4 ,always dissolve it first in some hot water 7not boiling7 in the proportion of one-half gallon water for every ounce used and then pour this solution into the balance of the water to make up the dipping solution4 ,the water used for dipping should be about the same temperature as that in which the ,sausage is cooked4 ,after dipping1 the ,sausage must be rinsed off with hot water and thereafter with cold water1 then hung up in the usual manner to drip off and dry4 ,when ,sausage is smoked through and is not cooked1 it must be well sprayed with1 or dipped into1 boiling hot water to remove the grease from the casing before being put into the colored dipping solution4 ,illustration3 ,,frankforts ,,frankfort ,,sausage2 ,,how ,,to ,,make 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,frankfort ,sausage is made in most cases in exactly the same manner as ,bologna with the exception that it is chopped very fine and ,zanzibar-,brand ,frankfort ,sausage ,seasoning is used4 ,to make fine ,frankfort ,sausage use two parts of ,beef and one part of ,pork4 ,if ,veal is used in ,frankfort ,sausage1 it improves it considerably1 but the price of ,veal is so high that it is very seldom used4 ,stuff in sheep casings and smoke lightly1 then dip them in ,zanzibar-,carbon ,brand ,casing ,brown ,mixture by the method prescribed on the preceding page4 ,dipping them in hot water and then in cold takes out all the wrinkles4 ,after they have been dipped1 pour a pail of hot water over them to wash off all adhering grease2 then dip them for a minute or two in ice water to cool4 ,this will make them contract so rapidly that they will not wrinkle2 then put in a cooler to hang up and cool through to the center4 ,,coloring ,,frankfurt ,,sausage ,,casings 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,follow the directions given on page #aag for momentary dipping4 ,if a deep color is desired1 slightly increase the amount of ,zanzibar-,carbon ,brand ,mixture4 ,you must use your own judgment in producing the right color desired1 as the drier the casing the less ,zanzibar-,carbon ,brand ,mixture it takes and the better the color will be4 ,always be particular not to smoke with too much heat in the smoke house1 so that the grease does not melt in the sausage and come through the casing4 ,,curing ,,beef ,,cheeks ,,for ,,bologna ,,and ,,frankfurts 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,first3--,the ,cheek ,meat should be cut out of the heads as soon as possible after the beef is killed1 and the gristle should be cut through lengthwise1 two or three times4 ,all the fat can also be trimmed off or left on1 just as desired2 in a large slaughtering establishment1 the fat is worth more in the tank than in the sausage4 ,second3--,the ,cheeks should then be thrown into ice water and allowed to remain there for an hour or two4 ,this will draw out all the slime and blood4 ,third3--,the ,cheeks should then be spread out thinly on coarse wire screens1 or on perforated galvanized iron pans1 in a cooler4 ,they should be spread out as thinly as possible so as to thoroughly drain and chill4 ,fourth3--,after they are thoroughly chilled1 which will take #bd hours1 they should be salted as follows3 ,,directions ,,for ,,dry ,,salting ,,beef ,,and ,,pork ,,cheek ,,meat 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,beef and ,pork ,cheek ,meat that is to be stored away for a few days to two weeks1 should be packed with the following proportions of ,freeze-,em-,pickle and salt4 ,to every #ajj lbs4 of ,beef and ,pork ,cheek ,meat use the following3 #a lb4 of ,freeze-,em-,pickle4 #a lb4 of ,salt4 ,for ,beef and ,pork ,cheek ,meat that is to be stored away for two weeks to three months1 the following proportions of ,freeze-,em-,pickle and salt should be used3 #a lbs4 of ,freeze-,em-,pickle and #a lb4 of ,salt to each #ajj lbs4 of ,beef and ,pork ,cheek ,meat4 ,for ,beef and ,pork ,cheek ,meat that is to be stored away for three months to six months1 the following proportions of ,freeze-,em-,pickle and salt should be used3 #a lbs4 of ,freeze-,em-,pickle and #a lb4 of ,salt to each #ajj lbs4 of ,beef and ,pork ,cheek ,meat4 ,first3--,weigh the ,beef and ,pork ,cheek ,meat and then spread it on a table4 ,second3--,weigh out the proper proportions of ,freeze-,em-,pickle and salt1 mix them together thoroughly1 and then sprinkle over the meat4 ,third3--,mix the ,beef and ,pork ,cheek ,meat well so that the salt and ,freeze-,em-,pickle get to all parts of the meat4 ,fourth3--,run the ,beef and ,pork ,cheek ,meat through the grinder1 using what is called the lard plate1 a plate that has holes in it from #a to #a inches in diameter4 ,by first mixing the ,freeze-,em-,pickle and salt with the meat and then putting it through the grinder1 the ,freeze-,em-,pickle and salt become better mixed with the meat4 ,another way is to run the ,beef and ,pork ,cheek ,meat through the grinder first1 using the lard plate with #a to #a inch holes in it2 then put this meat in the mixer and while mixing add the ,freeze-,em-,pickle and salt1 which have first been thoroughly mixed4 ,let the mixer run until the ,freeze-,em-,pickle and salt become thoroughly mixed with the meat1 which only takes a few minutes4 ,if a plate with large holes in it is not available1 cut the ,beef and ,pork ,cheek ,meat up small by hand and then mix the ,freeze-,em-,pickle and salt with the meat4 ,fifth3--,if the tierces are to remain open1 they can be covered with a clean cloth and a layer about two or three inches thick of dry salt should be put over the top of the cloth4 ,this will exclude the air and keep the top meat from getting dry and dark4 ,sixth3--,cheek ,meat that has been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled4 ,it can be kept for a year or longer and whenever it is taken out of the barrel and used1 it will make fine ,bologna and ,frankforts with a fine color and a delicious flavor4 ,dry salted ,cheek ,meat makes much better ,bologna than the pickled ,cheek ,meat4 ,sometimes ,cheeks are very low in price1 and they can be packed and stored as above directed and kept until the market advances2 by this method quite a sum of money can be made each year4 ,seventh3--,see paragraph on ,temperature for ,curing ,meats on page #df4 ,,curing ,,beef ,,and ,,pork ,,hearts ,,for ,,bologna ,,and ,,other ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,first3--,as soon as the beef or hog is slaughtered1 the hearts should be cut open2 the pork hearts should be cut into four squares1 and the beef hearts into six or eight pieces1 being sure to cut them so that all the crevices are open and exposed4 ,they should then be placed in ice water in which they should be allowed to remain for two to three hours4 ,second3--,spread the hearts on trays or racks in a cooler as thinly as possible1 and allow them to drain and chill for #bd hours2 they must be thoroughly chilled so that all animal heat leaves them4 ,use for #ajj lbs4 of #a lbs4 ,freeze-,em-,pickle4 ,beef or ,pork ,hearts4 #a lb4 of ,common ,salt4 ,third3--,run hearts through an ,enterprise grinder1 using a lard plate with #a-;inch holes2 then place in a mixer and gradually add the mixture of ,freeze-,em-,pickle and salt4 ,be sure it is evenly divided and thoroughly mixed4 ,fourth3--,take a perfectly clean tierce1 and sprinkle a handful of salt1 and a little ,freeze-,em-,pickle on the bottom2 put the salted hearts into the tierce and tamp them down with a tamper as hard as possible4 ,the object in tamping with a tamper is to get all the air out and to close up all the cavities in the barrel4 ,the less air cells in the barrel1 the better the hearts will cure and keep4 ,fifth3--,if the tierces are to be headed up1 sprinkle a handful of salt on top of the tierces1 cover nicely with a piece of parchment paper and put in the heads1 being careful that the tierces are as full as they possibly can be before the heads are put in1 and also that the tierces are perfectly sweet before packing4 ,sixth3--,if the tierces are to remain open1 they can be covered with a cloth and about two or three inches of dry salt should be put over the top of the cloth4 ,this will exclude the air1 and will keep the top meat from getting dry and dark4 ,seventh3--,hearts that have been properly chilled and packed in this manner can be kept for any length of time and need not be overhauled4 ,they can be kept for a year or longer1 and whenever taken out of the tierces to use1 they will make fine bologna and such sausage as hearts can be used for4 ,quite a quantity of properly cured hearts can be used in the manufacture of sausage with very good results4 ,they will have a fine color and a delicious flavor4 ,hearts should never be pickled for ,bologna1 but should always be dry salted as above directed4 ,it is very often the case that hearts can be bought at a small cost when the market is low1 and if so purchased and packed and stored as herein directed until the market advances and meat is high1 they can be made into bologna with a very handsome profit4 ,eighth3--,see paragraph on ,temperature for ,curing ,meats on page #df4 ,,german ,,style ,,ham ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,illustration3 ,,german ,,style ,,ham ,,sausage ,german ,style ,ham ,sausage is made very much like ,bologna1 except that the meat should be chopped finer4 ,for every #ajj lbs4 of ,ham ,sausage1 take the following3 #ej lbs4 of ,pork ,trimmings4 #dj lbs4 of ,beef ,trimmings4 #e lbs4 of ,pork ,speck 7,back ,fat74 ,bull-,meat-,brand ,sausage ,binder in the percentage proportion of cereal allowed by your ,state ,food ,law4 lb4 8,b0 ,condimentine4 #b lbs4 of ,salt4 #f to #h ounces ,zanzibar-,brand ,frankfort ,flavor4 ,first3--,salt the ,pork and ,beef ,trimmings four or five days ahead1 using to each #ajj lbs4 of meat #a lb4 of ,freeze-,em-,pickle1 as directed on page #aaa4 ,no salt or anything in addition to the ,freeze-,em-,pickle should be added when the meat is put down to cure4 ,the salt is added when the ,sausage is made4 ,second3--,when making ,ham ,sausage1 use the ,pork and ,beef in the proportions as stated above and when about half chopped add the ,speck or ,back ,fat4 ,third3--,after adding the ,fat1 add sufficient salt so as to have #b lbs4 to each #ajj lbs4 of finished ,ham ,sausage4 ,also add #f to #h ounces ,frankfort ,flavor4 ,fourth3--,now proceed to chop or grind the meat according to directions given on page #aad1 using cracked ice to keep the meat cool4 ,fifth3--,when the meat is chopped1 stuff it into ,beef ,bung ,casings4 ,after the ,sausage is stuffed1 it is well to wrap string around it tight1 so the ,sausage will be firm when cooked and will not drop in the smoke house4 ,sixth3--,smoke this sausage carefully over a medium warm fire4 ,seventh3--,cook the ,sausage from #a to #a hours1 in water #aee degrees hot4 ,vary the time according to the thickness of the ,sausage4 ,see directions on page #aag for coloring ,bologna casings and color the casings of this ,sausage the same way4 ,eighth3--,after ,sausage of any kind has been cooked1 it should be handled as follows3 ,pour boiling water over it to wash off the surplus grease that adheres to the casings and then pour cold water over it to shrink and close the pores of the casings4 ,this is very important and it should be closely observed by all packers and sausage makers who wish to have their ,sausage look nice and fresh in appearance4 ,,how ,,to ,,prepare ,,casings ,,before ,,stuffing4 7,copyrighted2 ,reprint ,forbidden47 ,before casings are stuffed1 they should always be soaked in warm water1 so as to make them pliable1 so they will stretch to their utmost limit when being stuffed4 ,if they are properly soaked1 they will stretch considerably and will not burst as easy as they will if they are not properly soaked4 ,the casings should be soaked in water about #ij degrees temperature ,fahrenheit1 from one to two hours1 depending upon how old and dry they are4 ,if the casings are very old and dry1 they will have to be soaked until they are perfectly soft and pliable4 ,when casings are soaked in water that is too hot1 the casings are scalded and become tender and will burst when being stuffed1 and the heavy ,sausage will tear loose in the smoke house4 ,,how ,,to ,,prevent ,,bursting ,,and ,,shrinking ,,of ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,many undergo a great deal of trouble from the bursting and shrinking of ,sausage and it is a trouble which can be easily avoided1 as it is entirely owing to the manner of boiling the ,sausage4 ,ordinary round or long ,bologna should be kept in water at #afj to #agj degrees ,fahrenheit for about #cj minutes1 and thick3 large ,bologna should be kept in water from #aee to #afj degrees ,fahrenheit from three-quarters of an hour to one hour1 according to the size4 ,if the ,sausage is very large1 it will take from one and one-quarter to one and one-half hours to cook them thoroughly4 ,when ,sausage is boiled in water that is too hot the particles of meat will crumble and separate4 ,the ,sausage will taste dry1 although water will be in the crevices between the small pieces of meat4 ,the ,sausage will look rough on the outside and will also lose more weight than when boiled as above directed4 ,many of them will burst when the water is too hot4 ,after ,sausage of any kind has been cooked1 it should be handled as follows3 ,pour boiling water over it to wash off all the surplus grease that adheres to the casing and then pour cold water over it to shrink and close the pores of the casing4 ,this is very important and should be closely observed by all packers and sausage makers who wish to have their ,sausage look nice and keep its fresh appearance4 ,illustration3 ,,hamburger ,,steak ,,how ,,to ,,season ,,hamburger ,,so ,,as ,,to ,,make ,,it ,,more ,,palatable ,,and ,,pleasing4 7,copyrighted2 ,reprint ,forbidden47 ,illustration ,a very successful way of increasing trade on ,hamburger is to season it with one ounce of ,zanzibar-,brand ,hamburger ,seasoning to every #be pounds of meat4 ,this gives the meat a ,delicious ,flavor1 makes it more ,palatable and ,pleasing to the ,taste and much more ,appetizing and ,satisfactory to the ,customer4 ,sometimes ,hamburger when made without ,seasoning has a peculiar flavor and meat odor which many customers object to4 ,all this trouble is overcome by ,seasoning all ,hamburger with our ,zanzibar ,brand ,hamburger ,seasoning1 as it gives the meat a ,delicious ,flavor and ,aroma4 ,this is something that will increase the sale on ,hamburger wherever it is used4 ,illustration3 ,,hamburger ,,sausage ,below we give the recipe for a ,new ,sausage that is well liked wherever it is being tried1 and we advise every butcher to make use of it4 ,this ,sausage is a success1 takes well with the trade when made up right and is very easy to make4 ,it is a nice eating ,sausage and customers are always pleased to get hold of something new for a change4 ,making ,hamburger ,sausage gives the butcher an opportunity for selling all the small pieces of beef and a large percentage of beef fat at a good profit1 which is very often not easily sold otherwise4 ,,directions ,,for ,,making ,,hamburger ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,take-- #gj lbs4 ,beef ,trimmings4 #bj lbs4 ,beef ,fat4 ,bull-,meat-,brand ,sausage ,binder in the percentage proportion of cereal allowed by your ,state ,food ,law4 #bj lbs4 ,water4 #f to #h ozs4 ,zanzibar ,brand ,hamburger ,seasoning4 #a lb4 ,freeze-,em-,pickle4 #b or #c large size ,onions4 #b lbs4 ,salt4 ,first3--,take the #gj lbs4 of ,beef ,trimmings and trim out all the sinew and cut them into small pieces4 ,second3--,spread the meat on a table and sprinkle over it #a lb4 of ,freeze-,em-,pickle to #gj lbs4 meat4 ,mix it thoroughly so that the ,freeze-,em-,pickle gets to all parts of the meat and then run the meat through a sausage grinder1 through a medium fine plate1 so as to cut the meat into small pieces1 so that the ,freeze-,em-,pickle is thoroughly mixed with the meat4 ,then place it in the cooler in tubs or boxes not deeper than six inches and allow it to remain there from one to two days to cure4 ,it is better to allow the meat to cure for two days or longer4 ,third3--,after the ,beef is cured take #bj lbs4 of ,suet or ,beef ,fat1 from the ,brisket is the best1 cut it up with #b or #c large ,onions and run the ,beef ,fat and ,onions through the meat grinder and grind it very fine1 then mix the ground ,beef ,fat with the #gj lbs4 of ,cured ,beef4 ,fourth3--,put ,legal amount of ,bull-,meat-,brand ,sausage ,binder1 #f to #h ozs4 ,zanzibar-,brand ,hamburger ,seasoning and #b lbs4 of ,salt in a pail and add #bj lbs4 of cold water4 ,after mixing1 add this to the ground ,beef and ,suet4 ,fifth3--,mix the ,beef1 ,suet1 ,bull-,meat-,brand ,sausage ,binder1 ,seasoning1 ,salt and water together as well as possible and then run it through the meat grinder again4 ,notice3--,hamburger ,sausage can also be made without curing the meat in advance1 if one prefers4 ,simply mix the ,beef1 ,fat1 ,bull-,meat-,brand ,sausage ,binder1 ,hamburger ,seasoning1 ,finely ,cut-,up ,onions1 ,freeze-,em-,pickle and ,salt all together1 run it through a ,grinder and add the water while grinding and mixing1 and when ground it is ready for sale4 ,this sausage will1 however1 have a different flavor than when made of cured meat as above4 ,sixth3--,after the ,sausage is ground1 spread it out on a platter1 decorate it nicely with parsley1 a few pieces of sliced lemon or orange1 which adds to its attractiveness4 ,illustration3 ,,home ,,made ,,hamburger ,,sausage ,with each can of ,hamburger ,seasoning we furnish some of these cards free4 ,take a beef skewer1 split the end of it so the card can be put into the slit and then stick this skewer into the platter of ,hamburger ,sausage4 ,this little card will help the sale and you will be surprised at the many compliments you will receive on this new ,sausage4 ,we will gladly furnish as many as are desired of these cards free of charge to any butcher who is using our ,hamburger ,seasoning4 ,illustration3 ,,pork ,,sausage ,,directions ,,for ,,making ,,fresh ,,pork ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,take #ajj lbs4 of ,fresh ,pork ,trimmings and while chopping add ,bull-,meat-,brand ,sausage ,binder in the percentage proportion of cereal allowed by your ,state ,pure ,food ,law4 to #a lb4 8,a0 ,condimentine4 #a lb4 ,salt4 #h to #aj ounces ,zanzibar-,brand ,pork ,flavor4 ,use sufficient cracked ice to keep the mixture cold4 ,this will make a most delicious pork sausage4 ,when this is properly mixed it is ready for the stuffer4 ,pork ,sausage should be stuffed into hog casings1 or it may be simply put up in bulk4 ,note3--,by using the above quantity of 8,a0 ,condimentine to each #ajj lbs4 of trimmings1 it will prevent fresh pork sausage from turning sour or gray for several days1 if kept under proper conditions and at a low temperature4 ,it keeps the pork sausage in a firm1 fresh condition4 8,a0 ,condimentine does not alter or affect the color of the sausage meat1 but simply enables the meat to retain its own natural color4 ,the use of this harmless condimental preparation is a great advantage to all packers and sausage manufacturers1 especially when the sausage is shipped distances or is delivered from wagons to the small retailers4 8,a0 ,condimentine is guaranteed to comply with the ,pure ,food ,laws and the ,federal ,meat ,inspection ,law4 ,its use is permitted in all ,u4 ,s4 ,government ,inspected ,packing ,houses4 ,sausage does not have to be labeled to show the presence of a preservative when 8,a0 ,condimentine is used4 ,there are many kinds of ,flours and ,binders on the market1 but the ,sausage ,maker will find ,bull-,meat-,brand ,sausage ,binder to be thoroughly reliable1 especially for ,pork ,sausage1 as it does not so easily sour or ferment and it makes an emulsion of the fat and water1 and when the ,sausage is fried the grease and meat juices will not fry out of it readily1 but will remain in the ,sausage4 ,pork ,sausage made with ,bull-,meat-,brand ,sausage ,binder is much more easily digested than when made without it1 because the fat goes into the stomach in the form of an emulsion when it is eaten1 and in this way is more easily digested and absorbed4 ,in using a ,binder for ,sausage1 if it is the ,butcher's desire to turn out a ,fine-,flavored ,sausage and one that is juicy when eaten1 it is very important that he be very careful what kind of a ,binder he uses4 ,there are many ,binders on the market1 sold simply for the purpose of making money1 which are utterly worthless4 ,they make the ,sausage dry and instead of improving the quality of the ,sausage1 they are a great detriment to it4 ,if the ,butcher takes a pride in his goods and wants to make ,sausage that his trade will like1 he should not buy these ,binders1 as he is simply throwing his money away and spoiling his goods by using them4 ,therefore1 it is always advisable when buying from jobbers to insist upon getting the ,genuine ,b4 ,heller ,co4's ,bull-,meat-,brand ,flour1 as you will then know exactly what you are getting1 as our guaranty is on every package4 ,,smoked ,,pork ,,sausage 7,copyrighted2 ,reprint ,forbidden47 ,pork ,sausage not sold the day it is made may be smoked the following day and sold for ,smoked ,pork ,sausage4 ,pork ,sausage smoked the day after it is made will keep much better than when they are smoked as soon as made1 because ,sausage that have been kept in a cooler for #bd hours after being made are thoroughly cured1 so they will stand the heat of the smoke house1 and will have an entirely different flavor than if they are subjected to the heat when the meat is fresh and is not fully cured4 ,illustration3 ,,head-,,cheese ,,how ,,to ,,cure ,,meat ,,for ,,head ,,cheese4 7,copyrighted2 ,reprint ,forbidden47 ,the proper way to make ,head ,cheese is to make it from ,cured ,meat only1 and all the ,heads and ,meat used for it should be cured for #aj to #ad days in a brine made as follows3 #a lb4 ,freeze-,em-,pickle4 #g lbs4 of ,salt4 #e gals4 ,water4 ,head ,cheese made from ,meat cured by this process will have a fine red color and will keep well under proper conditions in warm weather4 ,always add ,bull-,meat-,brand ,sausage ,binder to ,head ,cheese1 as it makes it firm and combines with the fats and juices of the meat1 so as to keep the ,head ,cheese from drying out and thereby losing its flavor4 ,,directions ,,for ,,making ,,head ,,cheese4 7,copyrighted2 ,reprint ,forbidden47 ,the proper meat to use for making ,head ,cheese is that which has been cured by the ,freeze-,em-,pickle ,process1 as above described1 but it can also be made from fresh meat if desired4 ,it will1 however1 be much better and will keep for a longer time if made from meat cured by the ,freeze-,em-,pickle ,process4 ,first3--,boil the ,heads slowly1 and long enough so that the meat can be easily stripped from the bone4 ,second3--,boil the ,hog ,rinds and the ,hog ,fat in nets at the same time as when boiling the heads4 ,when the ,rinds are almost cooked through1 remove them from the kettle and chop or grind them fine4 ,the ,fat when cooked1 should be cut up into #a to #a inch square blocks4 ,third3--,also boil about #ae lbs4 of ,cured ,hog ,tongues1 and when they are cooked1 cut them in strips4 ,fourth3--,the proper proportions for making good ,head ,cheese are as follows1 but1 the quantity of the different kinds of meat can be varied according to the stock on hand3 #aj lbs4 of ,fresh ,hog ,back ,fat4 #ae lbs4 of ,cured ,hog ,tongues4 #be lbs4 of ,hog ,rinds4 #fj lbs4 ,cured ,hog ,head ,meat 7after removal from bone74 ,bull-,meat-,brand ,sausage ,binder in proportion as allowed of cereal by your ,state ,pure ,food ,law1 but not over #e pounds4 #a lb4 of 8,a0 ,condimentine4 #a lb4 of ,white ,berliner ,brand ,konservirung ,salt4 ,if any salt is needed add sufficient to suit the taste4 ,if the meat is fully cured1 no salt need be added4 ,fifth3--,the #fj lbs4 of ,head ,meat must be cut into small pieces to inch in size1 either by hand or by machine4 ,sixth3--,the ,rinds must be cut fine2 the finer the better4 ,seventh3--,the ,tongues must be cut into strips4 ,the more ,tongues used1 the better will be the ,head ,cheese4 ,eighth3--,mix thoroughly together the ,tongues1 ,rinds1 ,head ,meat1 ,bull-,meat-,brand ,sausage ,binder1 the ,prepared ,head ,cheese ,seasoning and #a lb4 8,a0 ,condimentine4 ,at the same time mix into the ,meat as much of the ,water in which the meat was boiled as the ,meat will absorb while being mixed4 ,this water1 in which the ,heads have been cooked1 contains ,gelatine which has been drawn out of the meat while boiling1 and this water congeals like ,jelly when it becomes cold4 ,the more of this water put into ,head ,cheese the better it will be1 therefore add all of it that the meat will absorb4 ,bull-,meat-,brand ,sausage ,binder1 in the proportion given in the above formula1 will make a very different ,head ,cheese from what can be made with some of the other ,binders on the market4 ,it will pay sausage makers to use ,b4 ,heller ,co4's ,genuine ,bull-,meat-,brand ,sausage ,binder instead of any of the imitations now on the market4 ,none of the other ,binders that we have tested in our laboratory will prove as satisfactory as ,bull-,meat-,brand ,sausage ,binder4 ,if the ,butcher uses the best of ingredients and follows the proper methods1 he is bound to make the best products2 but the most careful sausage maker cannot make fine products unless he uses good material4 ,ninth3--,after the ,head ,cheese ,meat1 ,bull-,meat-,brand ,sausage ,binder and water in which the ,heads have been boiled are mixed as above directed1 stuff in ,beef ,bungs or ,hog ,stomachs and boil in water #aee degrees hot until they are cooked through4 ,this will require from one to one and one-half hours1 depending upon the thickness4 ,tenth3--,when cooked1 remove from the kettle and place in cold water until they are partly cooled2 then lay them on boards and press them down by putting boards over the ,head ,cheese with weights on them4 ,head ,cheese is sometimes smoked after it is pressed4 ,eleventh3--,if they are not smoked1 rub them with ,white ,berliner ,brand ,konservirung ,salt in order to prevent them from getting slimy4 ,illustration3 ,,liver-,,sausage ,,curing ,,meats ,,for ,,liver ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,good ,liver ,sausage should always contain a certain amount of ,meat and ,fat in addition to the ,liver4 ,this ,fat and ,meat should be cured for a week or two1 before making the ,sausage1 in a brine made as follows3 #a lb4 ,freeze-,em-,pickle4 #g lbs4 ,salt4 #e gals4 of ,water4 ,liver ,sausage made from ,meat which has been cured in this manner will keep much better after it is made4 ,where it is necessary to ship ,liver ,sausage any great distance1 or to keep it on hand any length of time after it has been made1 the ,livers should also be cured in the above brine for two weeks before making the ,sausage4 ,the best way to cure the ,livers for this purpose is to cut them into strips after they have been chilled for #bd hours and then put them into the brine to cure4 ,packers who must ship ,liver ,sausage during the summer months will find the above directions in making ,liver ,sausage very valuable4 ,,directions ,,for ,,making ,,liver ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,take #gj lbs4 of ,hog ,livers1 #be lbs4 of ,pork ,necks2 the entire ,boned ,head can be used instead of the ,necks1 or the trimmings which are cut from ,bellies will work into ,liver ,sausage very nicely4 ,first3--,scald the ,livers by pouring boiling hot water over them or dip them into boiling water until they are scalded through to the center4 ,then throw them into the ice water or put them into a tub of cold water and allow the water to run into the tub until the ,livers are cooled through to the center1 otherwise1 they might sour in a short time4 ,second3--,cook the ,hog ,necks1 ,heads or ,bellies and remove all the meat from the bone4 ,third3--,chop the meat as fine as possible4 ,when an ,enterprise ,grinder is used1 grind the meat as fine as it can be ground through a fine plate2 then add the ,livers1 which have also been ground as fine as it is possible to get them4 ,the finer and better the ,livers and ,fat are ground1 the finer and better will be the ,liver ,sausage4 ,fourth3--,when grinding1 add to #ajj lbs4 of ,sausage3 #c large size ,onions4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 #f to #h ozs4 of ,zanzibar-,brand ,liver ,sausage ,seasoning4 #a lb4 8,a0 ,condimentine4 ,all of these should then be well mixed1 and as much of the ,water in which the ,meat was boiled should be added to the mixture as the ,meat will absorb4 ,fifth3--,stuff very loosely into ,hog ,bungs or ,beef ,casings1 and boil very slowly1 otherwise1 they will burst2 never have the water hotter than #aee degrees4 ,the length of time to boil is to #a hour1 which will depend entirely upon the thickness of the ,sausage4 ,sixth3--,after they are boiled1 place in ice water1 in which they should be kept until they have been chilled through to the center2 then remove them from the water and place in the cooler4 ,after the ,sausages are chilled rub the casings with some ,white ,berliner ,brand ,konservirung ,salt1 to prevent the ,sausage from getting slimy4 ,,directions ,,for ,,making ,,braunschweiger ,,liver ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,braunschweiger ,liver ,sausage is made of neck pieces from ,lean ,hogs1 ,hog ,livers1 ,gut ,fat1 ,trimmings from ,bellies and ,back ,fat1 all of which must be steamed before being chopped4 ,for #aej lbs41 or less amounts in the same proportion1 take3 #aj lbs4 ,gut ,fat4 #cj lbs4 of ,belly ,trimmings4 #bj lbs4 of ,back ,fat4 #dj lbs4 of ,neck ,pieces4 #ej lbs4 of ,hog ,livers4 ,first3--,take the above quantities1 put them into a kettle and steam them at about #ahj degrees or #aij degrees until the meat is tender4 ,care must be taken that the water does not boil4 ,it should not be hotter than #aij degrees or just enough heated to make it simmer4 ,second3--,separate the ,livers from the other ,meat that has been steamed and chop it or grind it fine4 ,third3--,take all of the other ,meat out of the kettle1 strip it from the bones and rinds1 put it in a chopper or grinder1 and chop1 rock or grind fine4 ,the finer the better4 ,while chopping add3 #e large size ,onions4 ,the ,bull-,meat-,brand ,flour4 #aj to #ab ozs4 ,zanzibar ,brand ,liver ,sausage ,seasoning4 #a lb4 8,a0 ,condimentine1 and as much of the ,soup in which the ,meat was steamed as the ,meat will absorb4 ,fourth3--,then put all of the chopped ,meat1 including the ,livers1 into a trough and mix all the ,meat thoroughly1 adding as much more of the ,soup while mixing1 as the mixture will absorb4 ,fifth3--,stuff loosely into ,hog ,middles or ,hog ,bungs1 and boil very slowly1 otherwise1 they will burst2 boil them until they are filled and swell out4 ,never have the water hotter than #aee degrees4 ,the length of time to boil is to #a hours1 which will depend entirely upon the thickness of the ,sausage4 ,sixth3--,after they are boiled1 place in cold water--ice water is the best--in which they should be kept until they have been chilled through to the center1 but while chilling the ,sausages must be turned frequently to keep the grease from congealing to one side2 then remove from the water1 and place in a cooler4 ,after the ,sausages are chilled1 rub the casings with some ,white ,berliner ,brand ,konservirung ,salt1 to prevent the ,sausage from getting slimy4 ,seventh3--,if it is desired to smoke the ,braunschweiger ,liver ,sausage it can be smoked the following day4 ,,smoked ,,colored ,,liver ,,sausage ,color the casings in a solution of our ,zanzibar-,carbon ,brand ,casing ,yellow ,mixture by momentary dipping before watering1 cutting and tying them4 ,this will give ,liver ,sausage the desired smoke shade color4 ,illustration3 ,,blood ,,sausage ,,blood ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,blood ,sausage is always made from partially ,cured ,meat4 ,this ,meat should be cured for #aj to #ad days in a brine made as follows3 #a lb4 ,freeze-,em-,pickle4 #g lbs4 ,salt4 #e gals4 ,water4 ,blood ,sausage made from ,meat which has been cured by the ,freeze-,em-,pickle ,process will have a delicious flavor and will keep well in any climate4 ,use ,bull-,meat-,brand ,sausage ,binder1 in percentage proportion of cereal allowed by your ,state ,food ,law1 in making ,blood ,sausage1 as it tends to absorb fat and meat juices1 preventing the ,sausage from drying out so readily and becoming unpalatable4 ,,tongue ,,blood ,,sausage 7,copyrighted by ,b4 ,heller ,co41 ,reprint ,forbidden47 ,tongue ,blood ,sausage is made the same as either ,formula ,no4 #a or ,formula ,no4 #b1 with the exception that ,cured ,hog ,tongues are added to it4 ,the more ,tongues used1 the better will be the sausage4 ,always use ,tongues that have been thoroughly cured by the ,freeze-,em-,pickle ,process as they will have a nice red appearance in the ,sausage4 ,boil the ,tongues until they are done and then cut into strips and mix into the sausage at the same time as the blood is added4 ,,directions ,,for ,,making ,,blood ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,illustration ,to make #ajj lbs4 of ,blood ,sausage1 use the following proportions which we will call ,formula ,no4 #a3 #bj lbs4 of ,cheek ,meat1 either fresh or salted4 #ae lbs4 of ,hearts1 either fresh or salted4 #ae lbs4 of ,pork ,rinds1 either fresh or salted4 #bj lbs4 of ,pork ,speck 7back fat71 either fresh or salted4 #be lbs4 7#c gallons7 of ,hog or ,beef ,blood4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 #f to #h ozs4 ,zanzibar-,brand ,blood ,sausage ,flavor4 lb4 8,b0 ,condimentine4 #b lbs4 of ,salt1 to suit taste4 lb4 ,freeze-,em-,pickle4 ,salted ,meat is preferable in making ,blood ,sausage but fresh ,meat can be used if desired4 ,first3--,take #be lbs4 of ,fresh ,hog or ,beef ,blood1 and stir until the blood remains thin and will not congeal4 ,second3--,put the ,pork ,rinds in a pudding net and boil until about three-quarters done4 ,care must be taken not to boil them too long1 otherwise they will become too pulpy when boiled the second time in the ,sausage4 ,third3--,boil the ,cheek ,meat and ,hearts until done4 ,the ,cheek ,meat and ,hearts should be boiled as slowly as possible4 ,the slower the boiling the better will be the ,sausage4 ,fourth3--,after they are cooked1 put the ,pork ,rinds in a chopper or meat grinder and cut them as fine as possible4 ,the finer the better4 ,after the ,cheek ,meat and ,hearts have been cooked1 they should be cut up coarse by hand1 or chopped coarse in a chopper4 ,fifth3--,the ,pork ,back ,fat must be scalded by pouring boiling water over it for a few minutes4 ,it should then be cut into small squares or cubes by hand or with a pork back fat cutting machine4 ,sixth3--,after the ,meat and ,fat are all cut1 add to it3 #be lbs4 of ,beef ,blood4 ,the legal amount of ,bull-,meat-,brand ,sausage ,binder4 #f to #h ozs4 ,zanzibar ,brand ,blood ,sausage ,seasoning4 ,salt to suit taste4 ,seventh3--,mix these thoroughly and stuff into ,beef ,bungs1 ,beef ,middles or ,rounds4 ,fill the casings only three-quarters full4 ,eighth3--,blood ,sausage should be boiled very slowly1 the water should not be hotter than #aee degrees4 ,the length of time for boiling depends entirely upon the thickness of the ,sausage4 ,when done1 the ,sausage will float on top of the water and will be firm and plump4 ,it will be necessary to prick the ,casings when boiling to let out the air4 ,ninth3--,when the ,sausage is cooked through1 remove it from the kettle and place it in cold water2 ice water is the best4 ,allow it to remain in this cold water until it is thoroughly cooled4 ,then1 place on a board in a cooler and allow it to remain there #bd hours before cutting4 ,tenth3--,it is always advisable to use pickled or dry-salt cured ,cheek ,meat and ,hearts for ,blood ,sausage instead of fresh ones4 ,to cure them especially for ,blood ,sausage1 they should be cured in brine made with ,freeze-,em-,pickle according to directions in first paragraph of this article1 for two weeks before being made into ,sausage4 ,some prefer to grind the ,hearts fine1 and leave the ,cheeks coarse1 and if this is preferred1 the ,hearts can be ground with the ,pork ,rinds4 ,formula ,no4 #b1 for making #ajj lbs4 of ,blood ,sausage3 #cj lbs4 of ,pork ,speck 7back fat74 #ce lbs4 of ,pork ,snouts or ,ears4 #cj lbs4 of ,hog or ,beef ,blood4 ,bull-,meat-,brand ,sausage ,binder in the percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 #f to #h ozs4 ,zanzibar-,brand ,blood ,sausage ,flavor4 lb4 8,b0 ,condimentine4 lb4 of ,freeze-,em-,pickle4 #b lbs4 ,salt4 ,cook and handle ,formula ,no4 #b the same as ,formula ,no4 #a1 with the exception of leaving out the ,hearts and ,cheek ,meat4 ,illustration3 ,,summer ,,sausage ,,cervelat ,,directions ,,for ,,making ,,summer ,,sausage 7,,cervelat7 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,use #gj lbs4 of ,pork ,trimmings1 #bj lbs4 of ,lean ,beef1 #aj lbs4 of ,pork ,back ,fat4 ,first3--,before being made into ,sausage1 the ,back ,fat must first be dry salted for two weeks in order to get it properly cured and firm4 ,second3--,after the ,pork ,back ,fat has been dry salt cured1 it should be cut up into small pieces of about one-half inch square4 ,third3--,the ,beef should be first finely chopped2 then the ,pork ,trimmings should be added and then the ,pork ,back ,fat4 ,the meat should be chopped until fine and while it is being chopped add3 #b lbs4 of ,salt4 lb4 8,b0 ,condimentine4 #h ozs4 ,best ,granulated ,sugar4 #aj to #ab ozs4 ,zanzibar-,brand ,summer ,sausage ,seasoning4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 ,fourth3--,when the ,meat is chopped1 it should be packed tightly in pans or boxes which should be placed in a cooler having a temperature of about #dj degrees2 these pans or boxes should hold about #ej lbs4 and should be shallow1 not over six to eight inches deep1 so that the ,meat can be thoroughly chilled through4 ,the ,meat in these pans or boxes should remain in the cooler from four to six days before it will be ready to stuff into the ,casings4 ,fifth3--,stuff the ,sausage into ,hog ,bung ,casings or ,beef ,middle ,casings and hang them in a dry room in a temperature of about #de to #ej degrees for two or three weeks4 ,sixth3--,they can then be smoked and are ready for the market4 ,,directions ,,for ,,making ,,italian ,,style ,,salami ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,illustration3 ,,italian ,,style ,,salami ,,sausage ,take #fj lbs4 of ,pork ,trimmings4 #bj lbs4 ,lean ,beef4 #bj lbs4 ,pork ,back ,fat4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal allowed by your ,state ,pure ,food ,law4 #a lb4 of ,freeze-,em-,pickle4 lb4 of 8,b0 ,condimentine4 #h ozs4 of ,granulated ,sugar4 #b lbs4 of ,salt4 #aj to #ab ozs4 of ,zanzibar-,brand ,summer ,sausage ,flavor4 #b to #c ozs4 of ,vacuum-,brand ,garlic ,compound or ,garlic ,condiment4 ,first3--,before being made into sausage1 the ,back ,fat must first be dry salted for two weeks to get it properly cured and firm4 ,second3--,chop ,pork ,trimmings and ,beef quite coarse1 coarser than for ,summer ,sausage4 ,while chopping add the ,bull-,meat-,brand ,sausage ,binder1 ,freeze-,em-,pickle1 ,salt1 ,sugar1 ,seasoning1 8,b0 ,condimentine and ,garlic ,compound or ,garlic ,condiment1 and when it is partly chopped add the ,back ,fat which has previously been cut in cubes about one-half inch square4 ,by adding the ,back ,fat last it will still be in quite large pieces when the ,meat is sufficiently chopped4 ,the ,fat should show quite prominently in ,salami1 as it must be fatter than ,summer ,sausage4 ,two or three ounces of ,vacuum-,brand ,garlic ,compound or ,garlic ,condiment should be added while being chopped to give it a delicious ,garlic flavor4 ,see pages #bfj and #bfa4 ,the quantity maybe varied according to the demands of the trade4 ,third3--,when the ,meat is chopped1 it should be packed tightly in pans or boxes1 which should be placed in a cooler having a temperature of about #dj degrees4 ,these pans or boxes should hold about #ej lbs4 and should be shallow1 not over six to eight inches deep1 so that the ,meat can be thoroughly chilled through4 ,the ,meat in these pans should remain in the cooler from four to six days before it will be ready to stuff into ,casings4 ,fourth3--,stuff the ,sausage into ,hog ,bung ,casings or ,beef ,middle ,casings and hang them in a dry room in a temperature of about #de to #ej degrees for two or three days1 then wrap twine around them nicely as shown in cut and again hang up to dry for two to three weeks4 ,fifth3--,they can then be smoked with cool smoke made with hardwood sawdust only4 ,wood makes too much heat4 ,then they are ready for the market4 ,,directions ,,for ,,making ,,holstein ,,style ,,sausage4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,holstein ,,style ,,sausage ,take #ej lbs4 of ,pork ,trimmings4 #dj lbs4 of ,beef ,trimmings4 #aj lbs4 of ,pork ,back ,fat4 ,first3--,before being made into ,sausage1 the ,back ,fat must first be dry-salted for two weeks in order to get it properly cured and firm4 ,second3--,put the ,beef into the chopping machine and while chopping it add3 #b lbs4 of ,salt4 lb4 8,b0 ,condimentine4 #a lb4 of ,freeze-,em-,pickle4 #h oz4 of ,best ,granulated ,sugar4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 #a small teaspoonful of ,vacuum-,brand ,garlic ,compound or ,garlic ,condiment4 ,let the ,beef chop until about one-half done before adding the ,pork2 then chop the ,pork and ,beef some before adding the square cut pieces of ,pork ,back ,fat4 ,third3--,after the ,meat is chopped and spiced put it in shallow boxes or pans not over eight inches thick1 and put it in a good cooler4 ,keep the ,meat in a cooler for from #d to #f days so it is thoroughly cured before it is stuffed4 ,fourth3--,stuff in ,beef ,round ,casings and let the ,sausage hang in a dry room at #de to #ej degrees of temperature for a week4 ,fifth3--,then give them a good smoke and they are ready for the market4 ,cool smoke is produced with hickory1 hard maple or oak saw dust only4 ,wood gives off too much heat4 ,,how ,,to ,,color ,,the ,,casings ,,for ,,holstein ,,style ,,sausage4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,see directions for momentary dipping on page #aag4 ,this method can be used equally well on the empty casings4 ,after the casings have a light orange color take them out of the solution and wash them well in hot water1 cut and tie them1 then stuff the casings and hang the sausage up to dry4 ,after the sausage has hung a week or two and is dry1 hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment4 ,this will save a large shrinkage and the sausage will have a better appearance4 ,sausage that has had the casing colored before being stuffed need not become rancid1 as it is not exposed to the heat in a smoke house1 which heat always causes the stearin and oil in the fat to separate1 and as soon as this change takes place the sausage begins to become rancid4 ,,swedish ,,style ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,illustration3 ,,swedish ,,style ,,metwurst ,take #fj lbs4 of ,beef4 7,boneless ,chucks1 ,briskets and ,shank ,meat can be used47 #cj lbs4 of ,pork ,ham ,trimmings4 #aj lbs4 of ,back ,fat4 ,first3--,before being made into ,sausage1 the ,back ,fat must first be dry-salted for two weeks in order to get it properly cured and firm4 ,second3--,cut up the ,pork ,back ,fat into square half-inch cubes by hand or with a ,pork ,back ,fat ,cutting ,machine4 ,third3--,put the ,beef and ,pork on the block and when partly or coarsely chopped add the cubes of ,back ,fat1 and when the ,beef and ,pork are cut fine1 the ,pork ,back ,fat should show prominently through the meat4 ,while it is being chopped add3 #b lbs4 of ,salt4 lb4 8,b0 ,condimentine4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 #a lb4 ,freeze-,em-,pickle4 #h ozs4 ,best ,granulated ,sugar4 #aj to #ab ozs4 ,zanzibar-,brand ,swedish ,style ,sausage ,seasoning4 ,fourth3--,after chopping fine1 put the ,meat in a trough and knead it with the ,bull-,meat-,brand ,sausage ,binder until it is tight and hard4 ,fifth3--,pack the ,meat tightly in #ej lb4 pans or boxes which place in a cooler having a temperature of about #dj degrees2 these pans or boxes should be shallow1 not over #f to #h inches deep1 so that the ,meat can be thoroughly chilled through4 ,the ,meat in these pans or boxes should remain in the cooler #d to #f days before it will be ready to stuff into the ,casings4 ,sixth3--,stuff the ,sausage into ,beef ,middles and hang them in a dry room in a temperature of about #de to #ej degrees for two or three weeks4 ,seventh3--,they can then be smoked with cool smoke made with sawdust and are ready for the market4 ,,how ,,to ,,color ,,the ,,casings ,,for ,,swedish ,,style ,,metwurst4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,see directions for momentary dipping on page #aag4 ,this method can be used equally well on the empty casings4 ,after the casings have a light orange color take them out of the solution and wash them well in hot water1 cut and tie them4 ,after the ,sausage has hung a week or two and is dry1 hang it in the smoke house for a few days to give it a smoke flavor and it is ready for shipment4 ,this will save a large shrinkage and the ,sausage will have a better appearance4 ,sausage that has had the casing colored before being stuffed need not become rancid1 as it is not exposed to the heat in a smoke house1 which heat often causes the stearin and oil in the fat to separate1 and as soon as this change takes place the sausage begins to become rancid4 ,illustration3 ,,polish ,,style ,,sausage ,,directions ,,for ,,making ,,polish ,,style ,,sausage 7,copyrighted2 ,reprint ,forbidden47 ,take3 #ej lbs of ,pork ,trimmings4 #dj lbs4 of ,beef ,trimmings4 #aj lbs4 of ,pork ,back ,fat4 ,before being used in the ,sausage1 the ,pork ,back ,fat should be dry-salt cured for at least two weeks or it can be cut from dry salt sides4 ,first3--,cut up the ,pork ,back ,fat into square half inch cubes by hand or with a ,pork ,back ,fat ,cutting ,machine4 ,second3--,chop the ,pork ,trimmings1 ,beef ,trimmings and ,pork ,back ,fat quite coarse1 and while being chopped add3 #b lbs4 ,salt4 lbs4 8,b0 ,condimentine4 #a lb4 of ,freeze-,em-,pickle4 #aj to #ab ozs4 ,zanzibar-,brand ,polish ,style ,sausage ,seasoning4 #h ozs4 of ,granulated ,sugar4 #b to #c ozs4 ,vacuum ,garlic ,compound or ,garlic ,condiment4 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 ,third3--,after the ,pork ,trimmings and ,pork ,back ,fat have been chopped and mixed with the ,salt1 8,b0 ,condimentine1 ,bull-,meat-,brand ,sausage ,binder1 ,freeze-,em-,pickle and ,vacuum ,brand ,garlic1 stuff into beef round casings4 ,fourth3--,after the sausage has been stuffed into casings place them in the smoke house and thoroughly smoke with wood4 ,this ,polish ,style ,sausage should not be boiled when made4 ,it is boiled when eaten4 ,,how ,,to ,,color ,,the ,,casings ,,for ,,polish ,,style ,,sausage 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,see directions for momentary dipping on page #aag4 ,this method will work equally well on the empty casings4 ,after the casings have a light orange color take them out of the solution and wash them well in hot water1 cut and tie them4 ,after the ,polish ,style ,sausage is stuffed1 hang it in the smoke house for a few hours1 using wood so as to have a hot smoke4 ,this drys it and gives it a smoke flavor4 ,then it is ready for shipment4 ,this will save a large shrinkage and the sausage will have a better appearance4 ,polish ,style ,sausage that has had the casing colored before being stuffed need not become rancid1 as it is not exposed to so much heat in a smoke house1 which heat always causes the stearin and oil in the fat to separate1 and as soon as this change takes place the sausage begins to become rancid4 ,illustration3 ,,there ,,is ,,no ,,higher ,,art ,,than ,,that ,,which ,,tends ,,towards ,,the ,,improvement ,,of ,,human ,,food ,,henry ,,ward ,,beecher ,,how ,,to ,,make ,,fine ,,quality ,,bockwurst 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,illustration3 ,,bockwurst ,first3--,take #de pounds ,beef1 #bj pounds ,veal1 #bj pounds ,lean ,pork1 #e pounds ,pork ,back ,fat 7,speck74 ,second3--,the ,meat should all be chopped very fine except the ,speck1 which should first be cut into small cubes and then added to the rest of the ,meat when it is partly chopped so that small cubes of fat will show in the ,sausage4 ,third3--,while chopping1 add the following3 ,bull-,meat-,brand ,sausage ,binder in percentage proportion of cereal as allowed by your ,state ,pure ,food ,law4 lb4 of ,freeze-,em-,pickle4 lb4 8,b0 ,condimentine4 #a to #b lbs4 of ,salt4 #h to #aj ozs4 of ,zanzibar-,brand ,frankfurt ,sausage ,seasoning4 #c tablespoonfuls of very finely cut ,chives4 #f heaping tablespoonfuls of finely chopped ,parsley4 ,sufficient artificial ice to keep the meat cool while grinding1 added a little at a time4 ,fourth3--,when the meat is all cut up fine and properly mixed with the spice1 it should be stuffed in ,narrow ,sheep ,casings and turned off in links about #b inches long4 ,fifth3--,as a rule ,bockwurst is sold without smoking1 but it can be given a light smoke if desired4 ,sixth3--,to prepare ,bockwurst for the table1 it should be steamed five or six minutes in hot water4 ,illustration3 ,,keeping ,,sausage ,,in ,,warm ,,weather ,pork ,sausage1 ,bologna1 ,frankforts1 ,head ,cheese1 ,liver ,sausage1 etc41 can be kept in a good condition1 by simply putting them1 every night1 in a solution of #a lb4 of ,cold-,storine dissolved in three gallons of water4 ,this solution should be kept in the ,cooler4 ,in the morning remove the ,sausage from the solution1 hang it up and expose it for sale1 and what remains unsold in the evening1 simply put back in the brine for the night4 ,in this way ,sausage can be kept fresh and nice appearing for some time1 and it will not shrink and dry up4 ,this enables the dealer to keep a large1 attractive display on hand in his shop without any danger of the goods spoiling4 ,by keeping the ,sausage in this way1 it does not dry out1 nor become slimy or moldy as it would if hung up in the cooler4 ,sausage can also be shipped a reasonable distance in a ,cold-,storine solution to better advantage than if shipped in any other way4 ,on arrival it should be removed from the solution1 hung up and allowed to drain and dry4 ,in the evening it should be replaced in the same solution for keeping over night4 ,never put ,smoked ,sausage and ,fresh ,sausage in the same solution4 ,each kind of ,sausage should be kept in a separate solution4 ,,fresh ,,tripe ,,and ,,pigs ,,feet4 ,fresh ,tripe and ,fresh ,pig's ,feet turn dark and spoil very easily1 but by placing them every evening in a ,cold-,storine solution made of one pound of ,cold-,storine dissolved in three gallons of water1 they can be kept in a good condition for a number of days4 ,every morning they may be taken out of the solution1 and those not sold during the day should be put back into the ,cold-,storine solution overnight4 ,the solution for ,tripe and ,pig's ,feet should not be used for storing anything else in it4 ,,sweet ,,breads ,,and ,,brains4 ,sweet ,breads and ,brains can also be kept in the same way as ,tripe and ,pig's ,feet4 ,illustration3 ,,pickled ,,pigs ,,feet 7,copyrighted2 ,reprint ,forbidden47 ,first3--,clean the ,feet as carefully as possible and then cure them in brine made as follows3 #f lbs4 of ,salt4 #a lb4 of ,freeze-,em-,pickle4 #e gals4 of ,water4 ,the ,feet should be cured in this brine from four to five days4 ,this brine can be used over and over again for curing ,pickled ,pigs ,feet1 until it becomes thick from the substances drawn out of the ,feet4 ,second3--,after the ,feet have been cured for four or five days1 cook them as follows3 ,heat a kettle of water boiling hot2 then throw the ,pigs ,feet into it and keep the heat on until the water begins to boil2 then check the fire or steam1 and simply let the water simmer just as slowly as possible until the ,feet are nicely cooked4 ,the slower they cook1 the better1 and they ought to remain in the hot water for about four hours1 when cooked at a low temperature4 ,third3--,when they are cooked through1 turn on cold water and let the water overflow until all the heat is out of them1 and nothing but cold water overflows1 and then let the ,feet cool well4 ,fourth3--,split the ,feet through the center and pack them4 ,if they are to be packed in tierces and kept on hand for any length of time1 the vinegar that is put over them should be #fj grains strong1 but when they are packed in small packages for immediate use #dj grains is strong enough4 ,fifth3--,when packing the ,feet add to every #ajj lbs4 #h to #aj ounces of ,zanzibar ,brand ,pickled ,tongue ,seasoning4 ,,storing ,,pickled ,,pigs ,,feet4 7,copyrighted2 ,reprint ,forbidden47 ,there are certain seasons of the year when ,pickled ,pigs ,feet are in great demand1 while there are other seasons when they are a slow sale4 ,we1 therefore1 give here a formula for keeping ,pickled ,pigs ,feet in vinegar so they can be kept for one year if necessary in a perfect condition4 ,salt1 cure and boil the ,pigs ,feet the same as above1 but instead of boiling them all done1 boil them only about half done2 then split them and put them in tierces and fill the tierces with #fj-;grain vinegar and store in cold storage4 ,the #fj-;grain vinegar has a tendency to soften the meat4 ,after they have been in this strength of vinegar for some length of time1 they will become soft just as if they were thoroughly cooked1 but if it is necessary to use them before they are soft1 roll them into the engine room or in a place where it is very warm1 and turn the tierces on their end4 ,keep the top of the barrel covered with water--we mean on the top of the head--so that the head will not dry4 ,the bottom of the barrel will not shrink and dry because the vinegar on the inside keeps it moistened1 but if the top is not kept wet the barrel will shrink and begin to leak4 ,by allowing the ,pigs ,feet1 which are packed in strong vinegar1 to remain in a very warm place for a week or so1 they will become nice and tender2 they are then to be repacked with #dj-;grain vinegar in small packages for the market4 ,,pickling ,,tripe4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,home-,,made ,,pickled ,,tripe ,select ,tripe that is fresh and has not been lying around long enough to attract the bacteria ever present in the air4 ,tripe should be prepared by thoroughly cleaning and washing the paunch in at least three or four changes of water4 ,after that1 a tub of cold water should be prepared and a lump of unslaked lime1 the size of an ,english ,walnut1 should be added to about #ej gallons of water4 ,allow the lime to dissolve and then stir the water to thoroughly mix it4 ,in this solution place the washed ,tripe and allow it to soak for five or six hours4 ,the water should be kept cold4 ,a small piece of ice may be put in the water if necessary4 ,before the ,tripe is put into the last soaking water1 the inside should be scraped with a hog-scraper so as to remove the inside skin4 ,the outside film or skin should also be scraped off4 ,the boiling vessel should be thoroughly washed before the ,tripe is placed in it for cooking4 ,if there is any foreign substance whatever in the kettle1 it will discolor the ,tripe4 ,on the other hand1 it may be turned out perfectly white if the boiling vessel is in proper condition4 ,two ounces of ,b4 ,heller ,co4's ,lard ,purifier mixed in #ej gallons of boiling water will assist to keep the ,tripe ,white4 ,scald the ,tripe thoroughly and scrape both sides well with a hog-scraper4 ,the ,tripe is then ready to be cooked4 ,in cooking1 allow the water to come to the boiling point4 ,it should then be reduced to a simmer until the ,tripe is thoroughly cooked4 ,when cooked1 cold water should be turned on and allowed to overflow until the ,tripe has thoroughly cooled4 ,after it is thoroughly cooled1 pack in tierces with vinegar that is #fj degrees strong4 ,always use ,white ,wine ,vinegar4 ,if it is desired to ship ,tripe after it has been vinegar-cured1 it should be repacked in vinegar #dj degrees strong4 ,to give the ,tripe a nice flavor1 add to every #ajj lbs4 of ,tripe #h to #aj ounces of ,zanzibar ,brand ,pickled ,tongue ,seasoning4 ,many have trouble through their inability to cook ,tripe tender4 ,this1 in most cases1 is owing to the fact that the ,tripe is boiled too much in water that is too hot4 ,water in which ,tripe is being cooked should be allowed to come to a boil1 after that1 it should be put on a slow fire where it will cook the ,tripe by simmering4 ,a simmer is water that is hot1 but not boiling1 or #aee to #afj degrees4 ,boiling water will always shrink and toughen ,tripe4 ,it will take longer to cook some ,tripe than others1 depending upon the age of the animal from which it is taken4 ,tripe should be allowed to simmer until it is cooked tender4 ,,mince ,,meat4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,home-,,made ,,mince ,,meat ,the following directions will make a delicious ,mince ,meat3 ,take #d lbs4 of lean ,beef1 boil it until it is fairly well cooked and then chop or grind it very fine4 ,add #h lbs4 of ,hard ,green ,apples1 cut into small cubes4 #a lb4 of very finely chopped suet4 #c lbs4 of seeded ,raisins4 #b lbs4 of ,picked ,currants1 carefully washed and dried4 #b to #e lbs4 of ,citron1 cut up into small pieces4 #a lb4 of ,brown ,sugar4 #a pint ,cooking ,molasses 7pure ,new ,orleans ,molasses is the best1 and it must be free from ,glucose74 #a quart of ,sweet ,cider4 #a ,tablespoonful of ,salt4 #a ,teaspoonful of ,ground ,black ,pepper4 #a ,teaspoonful of ,mace4 #a ,teaspoonful of ,allspice4 ,teaspoonful of ,cinnamon4 ,a little grated ,nutmeg4 ,a pinch of ,cloves4 ,mix the above thoroughly1 then heat slowly on the stove and boil for half an hour4 ,if the ,mince ,meat is to be put in jars and sealed up tight1 the hot ,mince ,meat should be put into pint and quart jars1 the jars should be filled up to the brim and the tops screwed down tight immediately4 ,if the ,mince ,meat is to be kept in bulk and not sealed up in jars1 add pint of good ,brandy after the ,mince ,meat has been cooked and allowed to become nearly cold1 stirring the ,brandy into the ,mince ,meat thoroughly and then pack into stone crocks1 cover tightly and keep in a very cool place where the ,mince ,meat will not freeze4 ,this ,mince ,meat will keep all winter4 ,the above quantities can be increased or decreased proportionately1 according to the total amount of ,mince ,meat desired at one time4 ,dry or concentrated ,mince ,meat is made same as above1 except that dried apples are used instead of fresh apples1 and no liquids are added4 ,wet ,mince ,meat is better than the dry and will give better satisfaction4 ,,directions ,,for ,,making ,,souse4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,souse ,first3--,take nicely cleaned ,pigs ,feet1 ,pigs ,snouts1 ,hocks1 ,tails or ,ears1 and put them in a kettle on a stove1 or fire or in a steam jacket kettle4 ,second3--,add just enough cold water to entirely cover them4 ,third3--,boil until the ,meat can be removed from the bones4 ,fourth3--,remove the ,meat from the bones1 and put it back into the water in which it was boiled2 then add to this water enough ,white ,wine ,vinegar to give it a nice sour taste4 ,the quantity of vinegar will depend upon its strength4 ,fifth3--,add the following proportions of spice1 which can be changed to suit the amount of ,souse you are making4 ,for #ajj lbs4 ,souse use3 #b lbs4 of ,granulated ,sugar4 #h to #aj oz4 ,zanzibar-,brand ,pickled ,tongue ,seasoning4 ,sixth3--,mix the spice with the ,meat1 and boil about #ae minutes2 then remove from the fire4 ,put the ,souse into square tin pans1 and allow it to set #bd hours before removal4 ,if desired1 a lemon and #b or #c good sized ,onions may be cut into small pieces1 and mixed in the ,souse before it is boiled2 some like this1 and some prefer it without ,onion or ,lemon4 ,do not use too much ,lemon as it will make the ,souse taste bitter4 ,,vinegar ,,pickled ,,pig',s ,,tongues4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,pickled ,,pig',s ,,tongues ,take salted ,pigs ,tongues that have been cured for #cj days and scald them in hot water2 then remove the skin and gullet4 ,boil slowly for three hours1 the same as boiling ,pigs ,feet2 the slower they are boiled the better2 then cool the ,tongues1 in the same manner as directed for cooling ,pigs ,feet4 ,another way is to take them out of the ,brine and cook them1 and then take off the skin and gullet after they are cooked4 ,when handling large quantities1 this latter method will not work as well as the first method1 because after the ,tongues are boiled1 they must be cooled in the same vat1 and after they are cooled1 the skin does not remove so easily4 ,that is why it is better to scald them in boiling water first and then remove the skin and gullet1 then boil them4 ,split the tongues through the center and pack in ,vinegar the same as ,pigs ,feet and add to every #ajj lbs4 of ,tongues #h to #aj ounces ,zanzibar-,brand ,pickled ,tongue ,seasoning4 ,,horseradish4 7,copyrighted2 ,reprint ,forbidden47 ,home-made horseradish is a relish that every household demands4 ,it is impracticable to put grated horseradish upon the market except when bottled1 as exposure to the air discolors it and dries it out4 ,an excellent bottled article which will prove a good keeper as well as a good seller can be made as follows3 ,to ten parts of grated horseradish add one part of granulated sugar and one part of pure vinegar4 ,in preparing horseradish none but white wine vinegar should be used4 ,one of the best means of getting new trade is for a ,butcher to sell home-made grated horseradish4 ,,sauer ,,kraut4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,home-,,made ,,sauer ,,kraut ,select sound cabbages and peel off the first or damaged leaves1 then slice or shave with a cabbage cutter as fine as possible4 ,the object desired in making first-class ,sauer ,kraut is to obtain a perfect fermentation under pressure with the aid of salt alone4 ,the brine1 therefore1 results from the water contained in the salt and cabbage1 no water being added4 ,first secure a good strong cask1 which should be well scalded and cleaned4 ,sprinkle on the bottom of this cask a small quantity of salt1 then put in a layer of cabbage and while adding the cabbage sprinkle some salt through it1 so that the salt is as much divided as possible and then tamp well with a wooden tamper1 so as to pack it as tight and solid as possible4 ,continue putting in layer of cabbage and tamping this way until the barrel is full4 ,the salt to be used should always be of the best grade and one pound of salt to one hundred pounds of cabbage should be used but may be varied according to the taste4 ,some prefer it saltier than others4 ,after the cask is filled or as full as desired1 the cabbage should be covered with a clean cloth on which should be laid hardwood boards4 ,use the boards taken out of the head of a whiskey barrel or tierce as this makes the best cover1 as they fit in the barrel and are made of hardwood and will not give the cabbage a taste4 ,carefully weight the boards down with heavy stones1 always remembering that the fermentation should be accomplished under pressure4 ,once a week take off the stone1 board and cloth from the cabbage and wash them clean and replace the cloth and boards and stones on top of the barrel after they have been washed4 ,by repeating the washing of the boards and cloth and stones every week1 the top of the cabbage will be kept perfectly sweet and the foam which comes to the top is removed1 so that the top of the ,sauer ,kraut will be as good as that in the bottom of the barrel4 ,the ,kraut should be left to ripen for about four weeks in a warm temperature4 ,it is always best not to offer it for sale until it has sufficiently ripened and is tender and juicy and that it has the proper flavor4 ,this can only occur after perfect fermentation has taken place4 ,,piccalilli4 7,copyrighted2 ,reprint ,forbidden47 ,this sauce is easily prepared and is in considerable demand by some trades4 ,select good1 firm1 green tomatoes1 wash them thoroughly and cut away all defective portions of the tomatoes4 ,they should then be sliced or quartered and placed in a salt brine made with one pound of salt to each gallon of water with a supply of green peppers4 ,let them cure in this brine for two weeks4 ,they may then be taken out and chopped very fine1 about to inch in diameter4 ,they are then ready for the vinegar1 which should be pure in quality1 the white wine vinegar being preferred4 ,the vinegar should be first prepared or sweetened and spiced with pure granulated cane sugar1 cloves1 cinnamon1 mustard seed and a small quantity of celery seed4 ,this can be poured over the chopped tomatoes and peppers1 either hot or cold4 ,piccalilli should be sold nearly or quite strained of its vinegar4 ,,chow ,,chow4 7,copyrighted2 ,reprint ,forbidden47 ,chow ,chow is a popular sauce that can be readily prepared4 ,it is strictly a ,chinese innovation which was introduced to the ,american palate during the first immigration of ,chinamen4 ,it is merely the cucumber pickle cut up into small pieces with the addition of cauliflower1 onions1 etc41 over which is poured a preparation of mustard1 vinegar and various condiments which taste may demand4 ,chow ,chow is a good keeper and a good seller1 but in order to retain its flavor and color1 it should be carefully covered and kept from exposure to the air4 ,,dill ,,pickles4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,home-,,made ,,dill ,,pickles ,all butchers should put up home made pickles of all kinds and such relishes as horseradish and sauer kraut4 ,dill pickles are very popular and they are always salable in the butcher shop4 ,they may be made as follows3 ,select large pickles of as near an even size as possible and soak in water over night2 then wash them thoroughly4 ,next1 take a barrel and put a layer of dill about one inch thick on the bottom of it1 upon which place the pickles three layers deep4 ,over these pickles place another layer of dill and repeat the layer of pickles as in the first instance4 ,continue this operation of the layer of dill and then pickles until the barrel is as full as desired1 leaving sufficient space for the brine4 ,the brine should be made of the best quality of salt1 using lb4 to each gallon of water4 ,brine thus made will make the natural soft home-cured dill pickles4 ,after the brine has been placed over the pickles1 place them in a cooler and let them ripen for about four weeks4 ,the ripening process may be quickened about two weeks by leaving the pickles in a room of moderate temperature4 ,some prefer dill pickles hard and for such taste it is necessary to put a little alum in the brine4 ,pickles treated with alum must be labeled to show this4 ,a piece about as big as an egg for a full barrel of pickles is the proper amount4 ,dissolve this in the brine4 ,this will keep the pickles firm and hard4 ,it will be found1 however1 that most tastes prefer the natural brine without the alum1 as the soft pickle seems to have a more appetizing flavor4 ,there is no appetizer more appreciated than the dill pickle and it comes nearer appealing to the general trade than most any relish that can be offered4 ,illustration3 ,,dress ,,poultry ,,immediately ,,after ,,killing ,,how ,,to ,,dress ,,poultry4 7,copyrighted2 ,reprint ,forbidden47 ,the ,butcher who will make a specialty of dressed poultry will make a hit with his customers and good profit on sales if he will be careful to get his ,chickens dressed decently1 and to educate his customers to pay prices that will be commensurate with the quality of the meat offered4 ,very often it is almost an impossibility for the consumer to secure sweet1 untainted ,poultry ,meat4 ,much of this trouble is owing to the fact that large shippers kill the ,chickens1 dry pick them or scald them1 and the food that remains in the intestines ferments and taints the meat1 with the result that the ,chicken1 when cooked1 has an abominable taste4 ,when a ,butcher is so situated that he can dress his own ,chickens1 and he would be fully justified in making all preparations in that direction1 he ought to open1 draw and wash out thoroughly every chicken as fast as it is killed1 just as he would wash out ,hogs1 ,calves or ,sheep4 ,chickens that have been nicely drawn and washed immediately upon killing are always sweet in flavor1 and the ,butcher who will take the pains to offer such goods and to acquaint his customers of their quality can not only establish a large trade and a great reputation1 but he can offer the public an article that is pure and sweet1 and difficult to obtain4 ,no doubt he could command the ,chicken trade of any neighborhood by this means1 down all competition1 and obtain good prices for his ,meat1 as people would be willing to pay for the original weight of the chicken before drawing1 and at the same time would be much better satisfied with what they get4 ,if desired1 the ,butcher could weigh the chickens after they are dressed1 tag and draw them1 and then could say to his customers3 8,this ,chicken weighed so much before it was drawn1 but in order to retain the sweetness of the meat1 we draw it as it ought to be drawn1 wash it out1 and sell it to you for just what it is worth40 ,a ,butcher's statement upon these points would not be doubted4 ,furthermore1 the ,butcher would not lose anything by this method1 as ,chickens shrink after they are dressed and kept two or three days before sold4 ,the loss from this shrinkage is considerable4 ,therefore1 the trouble and expense of drawing ,chickens and handling them in the manner described would be fully repaid4 ,,sticky ,,fly ,,paper4 ,illustration3 ,,sticky ,,fly ,,paper ,every ,butcher can make his own ,sticky ,fly ,paper with very little trouble4 ,it is made as follows3 #a lb4 ,rosin4 #c oz4 ,molasses4 #c oz4 ,boiled ,linseed ,oil4 ,boil the three together until they get thick enough and then spread on heavy ,manilla paper4 ,the proper and quickest way is to take a sheet of heavy ,manilla paper and spread the mixture on half of the surface of it1 then double the paper over2 the mixture put on the half will be quite sufficient to coat the face of the other half that is doubled over on it4 ,the cost of making this sticky fly paper is very small and in an hour any ,butcher can make enough ,sticky ,fly ,paper to last the entire summer4 ,illustration3 ,,rendering ,,lard 7,copyrighted2 ,reprint ,forbidden47 ,one of the things much neglected in many butcher shops is the making of ,lard4 ,butchers who do not cut up enough hogs to have fat for making ,lard each day1 allow the fat to accumulate until they have sufficient so as to make it worth their while to render it4 ,many butchers do not keep this fat in the ice box1 but let it stand anywhere1 because they imagine that it does not spoil2 then1 when they make ,lard out of it1 they wonder why the ,lard is not better4 ,lard should always be made as soon as possible1 and the fat trimmings should be kept in the cooler and not allowed to remain standing around in a warm place4 ,to make high grade ,kettle-,rendered ,lard1 always cut the rinds off of the fat4 ,the rinds can be put into pickle and stored until a quantity has accumulated and then they can be cooked and utilized in ,liver ,sausage1 ,head ,cheese or ,blood ,sausage4 ,when the rind is cooked with the lard1 it always causes more or less detriment to the lard4 ,before rendering1 if one has the machinery1 the fat should be run through a regular fat hasher or a ,meat ,grinder1 and it should be ground up into small pieces4 ,the smaller it is ground the better1 for if the fatty tissues are thoroughly mangled and disintegrated1 the oil will separate more readily when the heat is applied4 ,those butchers not having a machine in which they can cut up the fat should cut it into small pieces by hand4 ,for making ,kettle-,rendered ,lard a steam jacket kettle is the best1 but if one does not have steam1 a common caldron will answer1 but great care must be taken not to scorch the lard or allow it to become too hot when a caldron is used4 ,,rendering ,,lard ,,in ,,jacket ,,kettle ,,or ,,caldron4 7,copyrighted2 ,reprint ,forbidden47 ,before putting the fat into the kettle1 put in a gallon of water for every #ajj lbs4 of fat1 as the water prevents the lard from scorching4 ,then put in all the fat to be rendered and start the fire or slowly turn on the steam1 as the case may be4 ,in rendering ,lard the heat should be brought up gradually1 so that quite a little of the fat is melted before the full heat is applied4 ,if the heat is brought up too rapidly1 it will cause the ,lard to be darker in color than when it is gradually heated4 ,lard should be boiled about #a hours after the entire mass is boiling4 ,illustration3 ,,lard ,,press ,those butchers who wish to render their ,lard scientifically1 with the aid of a thermometer1 can do so by hanging a thermometer in the ,lard and bringing the temperature gradually up to #bee to #bfj degrees ,fahrenheit1 and then turn off the steam or check the fire1 as the case may be1 and allow the ,lard to cook slowly until it is finished4 ,a butcher can always tell when the ,lard has cooked sufficiently by the way the cracklings press out4 ,after the ,lard has all been tried out1 skim out all the cracklings1 put them into a press and press out all the ,lard1 adding what is pressed out to that in the kettle4 ,now the ,lard is ready to be strained through a piece of cheese cloth4 ,,if ,,one ,,has ,a ,,lard ,,settling ,,tank1 ,,as ,,here ,,illustrated1 ,,handle ,,the ,,lard ,,as ,,follows3 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,settling ,,tank ,after treating the ,lard as directed1 with ,lard ,purifier and water1 and after the ,lard has been treated enough to make it foam1 and the foam has been skimmed off1 dip the ,lard and water out of the kettle1 run it through a piece of cheese cloth into the settling tank4 ,a settling tank is simply a galvanized iron tank with a large faucet at the bottom4 ,the bottom can be made to taper to the center and the faucet placed in the center1 so all the water can be drained off1 or the bottom can be made flat with the faucet close to the bottom1 and the tank can be set slanting1 so the water or ,lard will all drain out4 ,after the ,lard is in the settling tank1 let it settle for one or two hours1 according to the size of the tank and quantity of ,lard in it4 ,then drain off all the water and the impurities which have settled to the bottom4 ,after these are drawn off1 the ,lard is ready to be run into buckets1 which should be placed in the ice box to cool4 ,a better way is to let the ,lard settle in the settling tank and1 after the water is drawn off1 stir the ,lard with a large paddle until it is thick and creamy1 and then it should be put into buckets4 ,by letting it cool in the settling tank and stirring it until it is thick and creamy1 ,lard will have a much better appearance when cold than ,lard that is run into buckets hot4 ,,how ,,to ,,purify ,,lard ,,with ,,only ,a ,,common ,,rendering ,,kettle4 7,copyrighted2 ,reprint ,forbidden47 ,after the ,lard has been rendered as above1 treat as follows3 ,the kettle must not be too full of ,lard2 it should not be more than three-fourths full when being treated with the ,purifier4 ,put a thermometer into the ,lard to test the temperature4 ,if the temperature of the ,lard is below #bjj degrees ,fahrenheit1 add to every #ajj lbs4 of ,lard #c ounces of ,b4 ,heller ,co4's ,lard ,purifier1 dissolved in one quart of water4 ,for example1 if the kettle contains #djj lbs4 of rendered ,lard1 add #ab ounces of ,lard ,purifier dissolved in one gallon of water4 ,should the temperature of the ,lard be over #bjj degrees ,f41 do not add the ,lard ,purifier and water1 but let the ,lard stand for half an hour or so1 until the temperature comes below #bjj degrees4 ,if the ,lard ,purifier and water are added to the ,lard when it is as high as #bab degrees ,f41 the water will at once be converted into steam as soon as it gets into the ,lard1 because water is converted into steam at that temperature4 ,when the ,lard ,purifier and water are added to ,lard that is too hot1 the ,lard will foam up and boil over2 but1 when the ,lard is below #bjj degrees ,f4 and the ,lard ,purifier and water are added1 it will not boil up4 ,after adding the ,lard ,purifier and water1 take a paddle and stir the ,lard thoroughly1 so the ,lard ,purifier is mixed thoroughly with every part of the ,lard2 then turn on the steam or build up the fire slowly1 as the case may be1 and heat the ,lard up to #bab degrees ,f4 ,the minute #bab degrees is reached the ,lard will begin to foam4 ,when the ,lard gets to this point1 it should not be left for a moment1 because if it gets too hot it will boil over the top of the kettle2 but if one stays right with it when it begins to foam1 and checks the fire1 it will not boil over but will foam a little and most of the impurities will rise to the top of the ,lard4 ,now stop the fire and skim off all the impurities on the top of the ,lard and allow the ,lard to settle for about two hours1 when all the water and the smaller impurities that did not rise to the top will have separated from the ,lard and will be at the bottom1 and one will be surprised at the amount of impurities that will thus be separated from the ,lard4 ,if the kettle has a faucet at the bottom1 draw off the water and the impurities which have settled and then run off the ,lard4 ,should the kettle not have an opening at the bottom1 dip out the ,lard from the top1 being careful not to dip out any of the water which will be at the bottom4 ,when most of the ,lard has been taken out1 that remaining1 which is near the water1 can be dipped out together with the water1 and put in a bucket or tub and allowed to harden4 ,the lard will float on the top and when hard can easily be taken off from the top of the water1 and should be kept until the next ,lard is rendered1 when it should be re-melted with the next batch of ,lard4 ,before running the ,lard into buckets1 it is always well to run it through a piece of cheese cloth1 so as to remove any small pieces of detached cracklings4 ,it is advisable to put the ,lard into the ice box as soon as it is run into buckets1 so as to set it1 which will prevent the separation of the oil from the ,stearin4 ,,if ,,one ,,has ,,no ,,settling ,,tank1 ,,but ,,simply ,,has ,a ,,rendering ,,kettle ,,and ,,an ,,agitator1 ,,handle ,,lard ,,as ,,follows3 7,copyrighted2 ,reprint ,forbidden47 ,first3--,render the ,lard in the ,rendering ,kettle1 and treat it with ,b4 ,heller ,co4's ,lard ,purifier1 the same as directed in the foregoing4 ,after it is treated1 run the ,lard through two or three thicknesses of cheese cloth1 into the ,agitator4 ,allow it to settle in the ,agitator for two hours1 then run off all the water from the bottom1 and start the ,agitator4 ,the ,lard should be agitated until it is thick like cream1 then it is ready to run off4 ,we1 however1 recommend that ,lard should be taken from the ,rendering ,kettle and put into the ,settling ,tank and allowed to settle1 and then the ,lard should be run from the ,settling ,tank through the faucet about an inch above the bottom1 into the ,lard ,cooler1 and while in the ,cooler it should be agitated until it becomes thick4 ,there are always small particles of charred tissue which will settle to the bottom of the ,settling ,tank1 which cannot be gotten out in any other way1 and the ,lard will be whiter and purer if allowed to settle in the ,settling ,tank and then drawn off into the ,cooler4 ,,if ,,one ,,has ,a ,,lard ,,settling ,,tank ,,and ,,an ,,agitator1 ,,handle ,,the ,,lard ,,as ,,follows3 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,cooler ,,and ,,agitator ,a ,packer or ,butcher who makes any quantity at all of ,kettle ,rendered ,lard1 should have a ,rendering ,kettle in which the ,lard is rendered1 a ,settling ,tank in which the ,lard is settled1 and a ,lard ,cooler with an ,agitator in it4 ,the ,lard ,cooler and ,agitator should be double-jacketed1 so that cold water can be run into the jacket to cool the ,lard4 ,when equipping a plant with a ,settling ,tank and ,cooler1 we advise that the ,settling ,tank have two faucets in it2 one at the extreme bottom and the other about one inch from the bottom4 ,then1 when the water is drawn off of the ,settling ,tank1 it should be drawn off from the lowest faucet1 and when the ,lard is drawn off into the ,agitator1 it should be run off through the faucet which is an inch from the bottom4 ,in this way1 small particles which may be in the ,lard will remain in the bottom of the ,settling ,tank1 in the one inch layer of ,lard which remains in the bottom of the ,settling ,tank4 ,after all the ,lard is run off through the upper faucet1 what remains between the upper faucet and the bottom of the ,settling ,tank should be drawn off through the lower faucet and should be kept until the next time ,lard is rendered1 and then should be re-rendered with the next batch4 ,after the ,lard has been rendered and has been treated in the ,rendering ,kettle1 with the ,lard ,purifier1 strain it through a cheese cloth into the ,settling ,tank1 allow it to settle for two hours1 then draw off all the water from the bottom faucet4 ,after the water has been drawn off1 draw off the ,lard from the top faucet and again run it through cheese cloth1 into the ,cooler and ,agitator4 ,start the ,agitator and allow it to run until the ,lard is thick and white1 like cream1 and then run it off into buckets or tubs4 ,a good way to set up the ,settling ,tank and the ,cooler and ,agitator1 is to have the ,settling ,tank high enough up1 on a bench above the ,agitator1 so that the ,lard can be run out of the ,settling ,tank into the ,agitator4 ,the ,cooler and ,agitator should also be high enough from the floor so the ,lard can be run from it into buckets or tubs4 ,it costs very little to properly equip oneself with the proper apparatus1 and if properly rigged up it is a pleasure to make the ,lard and requires very little work4 ,,how ,,to ,,purify ,,rendered ,,lard4 7,copyrighted2 ,reprint ,forbidden47 ,first3--,put #ajj lbs4 of water into the lard kettle and add to it one-quarter to one-half pound of ,b4 ,heller ,co4's ,lard ,purifier2 then on top of the water put #ajj lbs4 of the rendered ,lard4 ,second3--,if a steam kettle is used1 turn on the steam2 and if the kettle is heated by fire1 start the fire2 the heat should be applied slowly and must be closely watched1 so that the ,lard does not get too hot and boil over4 ,in no case should more ,lard and water be put into the kettle than to fill it one-half full4 ,by thus having the kettle only half full it leaves plenty of room for the ,lard to boil and foam and prevents it from boiling over the top of the kettle4 ,third3--,while the ,lard is being heated stay right with it at the kettle to watch it and continually stir it4 ,fourth3--,when the ,lard begins to boil check the fire and let it simmer from #aj to #ae minutes1 then put out the fire or turn off the steam and let the ,lard settle for about three hours2 all the impurities that come to the top skim off carefully4 ,fifth3--,after the ,lard has settled for three hours all the water will be at the bottom4 ,if the kettle is provided with a faucet at the bottom so the water can be let off1 let the water run out slowly until it is all drained out2 if the kettle has no opening in the bottom1 skim the ,lard off from the top of the water and place the ,lard in a ,lard ,cooler4 ,if you have a ,lard ,cooler with an ,agitator1 start the ,agitator and keep it running until the ,lard gets thick like cream2 it is then ready to run off into buckets4 ,if you have no regular ,agitator1 it is necessary to stir the ,lard by hand occasionally until it gets thick and creamy2 stir it as much as possible until it gets thick1 and then run it into buckets4 ,,lard ,,not ,,purified4 ,if ,lard is made without taking out the impurities with water and our ,lard ,purifier1 the ,lard will become rancid if it is to be kept during the hot weather1 and it will not be so sweet in flavor nor as clean and white as it is when treated with our ,purifier according to the preceding directions4 ,our ,lard ,purifier neutralizes the free fatty acids in the ,lard1 thus to a considerable extent preventing rancidity and helps keep the ,lard ,sweet and ,pure4 ,lard made with our ,lard ,purifier according to the foregoing directions will comply with the regulations under the various ,pure ,food ,laws4 ,,compound ,,lard4 7,copyrighted2 ,reprint ,forbidden47 ,in the ,southern ,states1 where the climate is warm1 it is necessary to add either ,tallow or ,tallow ,stearin or ,lard ,stearin to ,lard1 so as to stiffen it in order that it can be handled at all4 ,to make ,compound ,lard1 first render the ,lard and press out the cracklings as directed2 then add from #aj to #bj per cent of either ,tallow1 ,tallow ,stearin or ,lard ,stearin and stir until it is all melted and thoroughly mixed with the ,lard4 ,the quantity of ,tallow or ,stearin to add depends upon the climate and season of the year1 and also the price of the different materials4 ,after adding the above1 purify the mixture1 the same as directed for handling ,pure ,lard4 ,however1 ,compound ,lard must always be agitated until it is thick and cream-like before it is run into buckets4 ,if one has no ,lard ,agitator1 it must be stirred by hand until it is stiff and cool4 ,it is perfectly legal to add ,tallow1 ,tallow ,stearin or ,lard ,stearin to ,lard for this purpose1 but such ,lard must be sold as ,compound ,lard4 ,it cannot be sold as 8,pure ,lard0 when these ingredients are added to it4 ,,cotton ,,seed ,,oil-,,lard ,,compounds4 7,copyrighted2 ,reprint ,forbidden47 ,for certain purposes ,cotton ,seed ,oil added to ,lard is preferred to straight ,lard1 and the ,cotton ,seed ,oil is added after the ,lard has been purified and is ready to put in the ,agitator4 ,to make a really good ,compound ,lard1 a ,cooler with an ,agitator is absolutely necessary1 but if one hasn't a cooler with ,agitator1 it can be done by stirring by hand continuously1 so the ,lard and ,oil do not separate while cooling4 ,when ,cotton ,seed ,oil is used1 it must be ,refined ,cotton ,seed ,oil1 and the more it is refined the better the compound will be4 ,lard should always be run through cheese cloth before putting it in the ,lard ,cooler1 so as to take out any small particles of detached cracklings which may remain in the ,lard4 ,the formula for making ,compound ,lard with ,cotton ,seed ,oil varies according to the relative values of the ingredients and the quality of ,compound desired4 ,the usual ,compounds found on the market1 as sold at the present time under trade names1 and which contain no ,lard at all1 are made of #hj per cent ,cotton ,seed ,oil and #bj per cent ,tallow ,stearin4 7,tallow ,stearin is ,tallow with the oil pressed out of it47 ,a small butcher can make this ,compound by using #hj per cent ,cotton ,seed ,oil and #bj per cent ,rendered ,tallow1 which has previously been purified with ,b4 ,heller ,co4's ,lard ,purifier4 ,if it is desired to make a better quality of ,compound1 use less ,cotton ,seed ,oil and add sufficient ,lard to bring the cost and quality to the desired degree4 ,all such ,compounds must be sold as 8,compound ,lard0 when ,lard is added2 but when no ,lard is added1 they must be sold as 8,lard ,substitutes40 ,these preparations are perfectly legal1 and comply with the ,pure ,food ,laws provided they are labeled and sold for what they are1 but no one should make a ,lard ,compound or ,imitation ,lard and sell it for ,pure ,lard4 ,,refining ,,lard ,,with ,,fuller',s ,,earth4 ,,the ,,method ,,used ,,for ,,refining ,,lard ,,in ,,large ,,packing ,,houses4 7,copyrighted2 ,reprint ,forbidden47 ,the large packers all refine ,lard and ,tallow with the ,fuller's ,earth process1 and for the benefit of the small packers1 who would like to know how it is done1 we will give the full directions1 although a small packing house can hardly afford to put in a plant for the process1 as it requires a man who is experienced to refine ,lard and ,tallow in this manner4 ,if a packing house does not make enough ,lard and ,tallow to afford to keep a man especially for this purpose1 it will not pay to put in a refinery1 which consists of the following machinery3 ,a ,receiving ,kettle1 which is a large open tank with steam coils in it to dry the ,lard or a large ,jacket ,kettle will do4 ,a ,clay ,kettle1 which is a tank with steam coils in it for heating the ,lard and an air pipe at the bottom of it connected to an air compressor4 ,a ,lard ,cooler with ,agitator to cool and stir the ,lard while it sets so as to have it thoroughly mixed4 ,a ,pump1 ,air ,compressor and ,filter ,press4 ,an ordinary size outfit will cost from #b1jjj to #c1jjj4 ,first1 the ,lard1 ,tallow or ,cotton ,seed ,oil1 which is termed stock1 is placed in the ,clay ,kettle4 ,the ,clay ,kettle is simply an iron jacket with a coil in the bottom of it through which air is pumped4 ,in this kettle1 the ,fuller's ,earth is added4 ,to each and every #ajj lbs4 of stock1 there is added from one to two lbs4 of ,fuller's ,earth2 the quantity depending upon the grade of stock4 ,before the stock is treated a small test is made as follows4 ,a small quantity is heated2 in a part of it one per cent of clay is put1 in another part #a per cent1 and in another two per cent4 ,mix each lot thoroughly1 put them into a funnel over filter paper and allow them to filter4 ,by examining these samples1 one can tell how much earth to use to the stock in the kettle4 ,this must be done when the stock varies4 ,of course1 when the ,lard1 ,tallow1 or ,oil are running uniform1 it is not necessary to make the test1 but where the stock changes1 it is always advisable to test before treating1 for the reason that too much ,fuller's ,earth put into the stock will give the ,lard an objectionable flavor4 ,before stock of any kind can be treated with ,fuller's ,earth1 all the moisture must be out of it2 ,lard usually contains two to three per cent of moisture1 and very often considerably more1 so it must be heated in a ,jacket ,kettle until all the water is evaporated4 ,if there is any water in the ,lard1 the ,fuller's ,earth attacks the water first1 and the ,lard is not affected1 because wet ,fuller's ,earth has absolutely no effect upon ,lard4 ,when the ,fuller's ,earth is added to ,lard1 it must be #aee degrees hot2 ,tallow must be #ahe degrees hot1 and ,cotton ,seed ,oil #adj degrees hot4 ,after the desired heat is obtained1 regulate the steam so the temperature will remain stationary1 turn on the air1 and when it is blowing hard1 put in the ,fuller's ,earth and blow for about #bj minutes2 then start the force pump and pump the stock through the ,filter ,press4 ,if the stock is of fine quality and only a small percentage of ,fuller's ,earth is used1 it can be pumped directly into the ,receiving ,kettle1 but if a large percentage of ,fuller's ,earth is used1 it is advisable to let the ,lard run back into the ,clay ,kettle1 and keep on letting it run through the filter and pumping it round until it is thoroughly clarified2 then allow it to run into the ,receiving ,kettle4 ,if inferior stock is used1 sometimes as much as four and five per cent of ,fuller's ,earth is used to refine it1 but it is not advisable to use that large amount as the clay gives off an odor which the stock sometimes absorbs4 ,always use the least amount of clay that good judgment indicates will do the work1 and after pumping through the filter1 if it is not as it should be add more clay and refilter it4 ,to make ,compound ,lard1 treat the different stocks separately1 run them in different tanks1 and then mix them4 ,after they have been put into the receiving tank or the mixing tank1 it is advisable to mix them by blowing air into the bottom of the kettle in which are ,lard1 ,tallow and ,oil2 this will mix even better than any process or method that we know of4 ,the amount or kind of stock to be used depends upon the season of the year1 and the kind and quantity of goods you wish to make4 ,equal parts of ,tallow1 ,lard and ,oil make a very good ,compound4 ,all the cloths for the ,filter ,press should be washed every day after using them as they must be kept perfectly clean2 the cleaner the better4 ,after the ,compound ,lard has been thoroughly mixed it must be put into an ,agitator and agitated until it is thick like cream before it is run off into buckets4 ,,how ,,to ,,render ,,tallow ,,white1 ,,odorless1 ,,flaky ,,and ,,soft1 ,,like ,,lard ,,in ,,texture 7,copyrighted2 ,reprint ,forbidden47 ,it is an easy matter to render ,tallow so it will have a very light color1 in fact1 will be almost white and at the same time flaky and soft like ,lard1 if the instructions which follow are carried out4 ,when so rendered1 the ,tallow will sell at a good price1 as it will be entirely free from a tallowy odor1 and is an excellent thing for baking purposes4 ,tallow rendered according to these instructions can be mixed with ,lard and it will even improve the ,lard4 ,but it must be sold for what it is4 ,take ,beef ,suet and all the ,beef ,fat trimmed from steaks and other cuts1 and run it through a ,chopper1 chopping it very fine4 ,it will thus become soft and sticky so it can be rolled in small balls about one and one-half to two inches in diameter4 ,while this is being done1 fill ,rendering ,kettle half full of water1 dissolving in the water about two ounces of ,lard ,purifier to every #ajj lbs4 of ,tallow to be rendered and start it to boil4 ,while the water is boiling the small balls of ,tallow should be placed on top of the water until a sufficient number of balls have been thus put into the water to make a layer three or four inches deep1 but not deeper4 ,after the ,tallow is rendered out of the balls1 the heat should be turned off and the ,tallow should be permitted to cool4 ,just as soon as the boiling has ceased1 all the cracklings that are on the surface should be skimmed off1 put into a press and pressed out4 ,the ,tallow that is on the surface should be skimmed off and put into buckets4 ,care should be taken that no water is taken out with the hot ,tallow4 ,the tallow which remains on the water can be left there until it is hard1 when it can be taken off and melted if desired1 and then run into buckets4 ,the advantage in rendering ,tallow in this manner is to prevent the ,tallow from becoming too hot1 and thus to keep it from turning dark2 besides1 the water and ,lard ,purifier purifies the ,tallow and also draws out the tallowy odor4 ,any butcher can build up a large trade on home-rendered tallow when it is prepared in this manner4 ,in fact1 his trade will like the ,tallow so well that he will not be able to supply the demand4 ,as a rule1 the butcher sells his ,tallow unrendered at a low price1 but if he will render it himself and follow the above instructions carefully1 he can sell the ,tallow for at least #aj to #ab cents per pound1 owing to the fact that ,tallow rendered in this manner produces a very fine fat for cooking purposes4 ,we believe it is much better than ,lard4 ,,neat',s ,,foot ,,oil4 7,copyrighted2 ,reprint ,forbidden47 ,neat's ,foot ,oil is made by simply boiling the feet of cattle in a water bath1 in an open kettle4 ,the oil will come out of the feet and float on the top of the water4 ,after the oil has been cooked out of the feet1 they should be skimmed out of the kettle4 ,the oil should then be treated with our ,lard ,purifier1 the same way as directed for treating ,lard4 ,simply let the water and fat cool down to #bjj degrees ,fahrenheit or below1 and to every #ajj lbs4 of oil add about four ounces of our ,lard ,purifier dissolved in a quart of water4 ,stir the water1 ,lard ,purifier and ,neat's ,foot ,oil thoroughly1 and then start up the fire and bring it to a boil4 ,skim off any foam and impurities that may come to the surface and then stop the fire and allow it to settle about two hours2 then skim the oil off of the top of the water and you will have genuine1 sweet and refined ,neat's ,foot ,oil4 ,illustration3 ,,killing ,,on ,,the ,,farm ,,killing ,,on ,,the ,,farm4 ,very often butchers in the smaller towns find it convenient to slaughter live stock in the country where it is purchased4 ,in order to meet such cases we submit the following directions for slaughtering cattle1 hogs and sheep1 and no doubt they will be found useful and suggestive4 ,it is absolutely necessary that only healthy animals shall be slaughtered for food4 ,it is not so important that stock should be fat1 although no one can expect the best results from lean animals1 but as there is a demand for all grades of meat1 condition is not so exacting as health4 ,in the case of injured animals1 crushed ribs1 broken limbs1 etc41 the flesh is not good for food unless the stock has been slaughtered immediately upon receiving the injuries4 ,,age ,,for ,,killing4 ,it is a well known fact that the meat of old animals is tougher than that of young ones4 ,the flesh of young animals frequently lacks flavor and is not solid4 ,an old animal in proper condition and good health is preferable as food to a younger one in poorer condition4 ,cattle if properly fed are fit for beef at #ab to #bd months1 although the meat from these animals often lacks flavor1 especially if they have not been well fed4 ,the best meat is from aged steers #cj to #dj months old4 ,a calf should not be slaughtered under four weeks and is not at its best until about eight weeks of age4 ,there is a law in many ,states confiscating veal offered on the market under six weeks of age4 ,pigs may be used after six weeks but the most profitable age at which to slaughter hogs is between eight months and one year4 ,sheep may be used at from #c to #d months of age2 but are at their best from eight to twelve months4 ,,preparing ,,for ,,slaughter4 ,experience dictates that an animal intended for slaughter should be kept from eating for twenty-four to thirty-six hours before killing4 ,if kept on full feed the system is gorged and the blood1 loaded with assimilated nutrients1 is pumped to the extremities of the capillaries4 ,it is impossible to thoroughly drain the blood from the veins when the animal is bled1 and the result will be a reddish-colored1 unattractive carcass4 ,again1 food in the stomach decomposes very rapidly after the animal is slaughtered4 ,where the dressing is slow1 as it must be on the farm1 the gases generated from the stomach often flavor the meat4 ,it is well to give water freely up to the time of slaughter as it aids in keeping the temperature normal and helps in cleaning out the system1 resulting in a nicer colored carcass4 ,it is but natural that the condition of animals prior to slaughter should have a positive effect on the keeping qualities of the meat4 ,there should be no excitement sufficient to raise the temperature of the body4 ,excitement creates fever1 prevents proper drainage of the blood vessels1 and1 if intense1 will cause souring of the meat very soon after dressing4 ,no animal should be killed after a long drive or rapid run about the pasture4 ,it is always better in such cases to permit the animal to rest over night rather than to risk spoiling the meat4 ,the flesh of an animal that has been overheated and then killed is usually of a dark color and frequently develops a sour odor within a few hours after dressing4 ,bruises cause blood to settle in the affected portions of the body1 often causing loss of a considerable part of the carcass4 ,a #bd-;hour fast1 ample water1 careful handling and rest are necessary in order that the meat may be in the best condition for immediate use or curing4 ,,killing ,,and ,,dressing ,,cattle4 ,the first step in killing is to secure the animal so that1 in no emergency1 it can escape4 ,use a rope one inch in diameter4 ,put a slip noose in one end with a knot just far enough from the noose to prevent choking when drawn tight1 but it should at the same time allow the noose to draw tight enough so that there is no danger of escape1 in the event of the rope becoming slack4 ,if the animal has horns1 pass the noose over the head1 back of the ear and horn on the right side1 but in front of the horn on the left side of the head4 ,this operation leaves the full face of the animal bare and does not tighten on the throat4 ,when a dehorned or polled animal is to be slaughtered it will of course be necessary to put the noose around the neck4 ,attach an ordinary pulley to a post or tree close to the ground1 to the barn floor or sill1 pass the rope through it and draw the animal's head down as close to the pulley as possible4 ,administer a heavy blow in the center of the forehead at a point where lines from the base of the horns to the eyes would cross4 ,shooting has the same effect as stunning and may be resorted to4 ,frequently where an animal can not be brought to the pulley it is necessary to shoot4 ,in shooting use only a rifle of good caliber4 ,illustration3 ,fig4 #b--;,beef3 ,illustrating method of securing to stun4 ,intersection of dotted lines show place to strike4 ,bleed the animal immediately by sticking just in front of the breast bone as shown in ,fig4 #c4 ,stand in front of the animal with back toward the body after the manner of a horseshoer4 ,reaching down between the front feet1 lay open the skin from breast-bone toward the chin for a distance of #aj to #ab inches1 using the ordinary skinning knife4 ,insert the knife with the back against the breastbone and the tip pointing to the spinal column at the top of the shoulders1 cutting just under the windpipe and about #e to #f inches in depth at the junction of the jugular vein near the collar bone2 at this point if the vein is severed the blood will run out rapidly4 ,if stuck too deep1 the pleura will be punctured and blood will flow in the chest cavity1 causing a bloody carcass4 ,it requires practice to become expert in the sticking of beef4 ,not so much skill is required to simply cut the animal's throat back of the jaws but the time required for bleeding is very much longer and the bleeding less thorough4 ,,skinning ,,and ,,cutting4 ,begin skinning at once while the carcass is lying on its side by splitting the skin through the face from the head to the nose as shown in ,fig4 #d4 ,skin the face back over the eyes on both sides and down over the cheeks1 cutting around the base of the horns so as to leave the ears on the hide4 ,split the skin down the throat to meet the cut made in bleeding4 ,start the skin in slightly on the sides of the neck and down to the jaws4 ,now remove the head by cutting just back of the jaws toward the depression back of the head as shown in ,fig4 #e4 ,the atlas joint will be found at this point and may be easily unjointed with the knife4 ,illustration3 ,fig4 #c--;,beef3 ,place to stick and manner of sticking4 ,at this point the carcass should be rolled on its back and held in position by a small1 strong stick1 say #ah inches long1 with a sharp spike in both ends4 ,insert one end in the brisket and the other in the floor or ground4 ,this will hold the carcass in position4 ,then split the skin over the back of the four legs from between the dew-claws to a point three or four inches above the knees4 ,skin around the shin and knee1 unjointing the knee at the lowest joint as seen in ,fig4 #f and skin clear down to the hoof4 ,illustration3 ,fig4 #d--;,beef3 ,skinning the face1 illustrating manner of starting4 ,the brisket and forearms should not be skinned until after the carcass is hung up4 ,now cut across the cord over the hind shin1 splitting the skin from the dew-claws to the hock up over the rear part of the thigh to a point from four to six inches back of the cod or udder4 ,skin the hock and shin1 removing the leg as shown in ,fig4 #g4 ,in splitting the skin over the thigh turn the knife down flat with the edge upward to avoid the cutting of flesh4 ,while the hind leg is stretched ahead it is skinned down over the rear of the lower thigh but do not skin the outside of the thigh until the hind-quarters are raised4 ,after the legs are skinned split the skin of the carcass over the midline from the breast to the rectum4 ,illustration3 ,fig4 #e--;,beef3 ,removing the head4 ,illustration3 ,fig4 #f--;,beef3 ,showing manner of unjoining fore leg and skinning shank4 ,now begin at the flanks and skin along the midline until the side is nicely started4 ,with a sharp knife held flat against the surface have the hide stretched tightly and remove the skin down over the sides with steady down-strokes of the knife1 as shown in ,fig4 #h4 ,but it is necessary that the hide should be stretched tightly and without wrinkles4 ,care should be taken to leave a covering of muscles over the abdomen of the carcass as it keeps it better4 ,in siding the beef1 it is usual to go down nearly to the back bone1 leaving the skin attached at thighs and shoulders2 skin over the buttock and as far down on the rump as possible1 always avoiding cutting the flesh or tearing the membrane over it4 ,a coarse cloth and a pail of hot water should be at hand while skinning and blood spots wiped quickly from the surface1 but the cloth should be nearly dry1 as the less water used the better4 ,open the carcass at the belly and pull the small intestines out at one side4 ,use a saw or sharp ax in opening the brisket and pelvis4 ,after raising the windpipe and belly and cutting loose the pleura and diaphragm along the lower part of the cavity1 the carcass will be ready to raise4 ,illustration3 ,fig4 #g--;,beef3 ,unjointing the hind leg4 ,illustration3 ,fig4 #h--;,beef3 8,siding down20 knife held flat against the tightly stretched skin4 ,fig4 #i shows the carcass ready for raising1 and ,fig4 #aa shows the block and tackle rigging attached to the carcass about to be raised4 ,when the carcass is raised to a convenient height1 skin the hide over the thigh1 rump and hips4 ,while in this position1 it is well to loosen the rectum and small intestines and allow them to drop down over the paunch4 ,the fat lining1 the pelvis and the kidney fat should not be disturbed nor mutilated4 ,the intestines may be separated from the liver to which they are attached by the use of a knife4 ,the paunch is attached to the back at the left side and may be torn loose4 ,let it roll on the ground and cut off or draw off the gullet4 ,the carcass at this point is shown in ,fig4 #aa4 ,now raise the carcass a little higher and take out the liver1 having first removed the gall bladder4 ,now remove the diaphragm1 lungs1 the heart1 and finish skinning over the shoulders1 forearms and neck1 as shown in ,fig4 #ab4 ,sponge all the dirt and blood off with a cloth1 split the carcass in halves1 using a saw1 cleaver or sharp ax1 wash out the inside of the chest cavity and wipe it dry4 ,illustration3 ,fig4 #i--;,beef3 ,ready to raise3 ,breast1 forearms and neck1 left covered to protect the meat until the carcass is raised4 ,illustration3 ,fig4 #aa--;,beef3 ,removing paunch and intestines4 ,trim off all bloody veins and scraggy pieces of the neck and leave the beef to cool before quartering4 ,illustration3 ,fig4 #ab--;,beef3 ,skinning shoulders and forearms4 ,illustration3 #ac4--;,beef raised out of the way of animals to cool4 ,fig4 #ac shows the finished carcass hanging high up and cooling4 ,,killing ,,and ,,dressing ,,mutton4 ,if the sheep is an old one1 it should be stunned4 ,if a young one1 dislocating the neck after cutting the throat serves the same purpose4 ,this is accomplished by placing one hand on top of the head1 the other under the chin1 and twisting sharply upward4 ,lay the sheep on its side on a platform1 with its head hanging over the end4 ,grasp the chin in the left hand and stick the knife through the neck back of the jaw1 turning the cutting edge of the knife toward the spinal column and cut the flesh to the bone4 ,by so doing it is impossible to cut the windpipe4 7,see ,fig4 #ad47 ,illustration3 ,fig4 #ad--,manner of ,sticking a ,sheep4 ,split the skin over the back of the front leg from the dewclaws a little above the knee4 7,see ,fig4 #ae47 ,open the skin over the windpipe from breast to chin1 starting in slightly on the sides of the neck4 ,split the skin over the back of the hind leg through the middle line and skin the buttock4 ,raise the skin over the udder or cod and flanks4 ,skin around the hocks and down to the hoofs1 cutting off the feet at the toe joints4 ,run the knife between the cord and bone on back of the chin and tie the legs together just above the pastern joint4 ,do not skin the legs above the hock until the carcass is hung up4 ,illustration3 ,fig4 #ae4--8,legging out0 a sheep4 ,hang the sheep up by the hind legs1 split the skin over the middle line2 start at the brisket and 8fist off0 the skin4 ,this is done by grasping the edge of the pelt firmly in one hand1 pulling it up tight and working the other with the fist closed between the pelt and the body1 over the fore-quarters downward and upward and backward over the hind-quarters and legs4 ,it is unwise to work down on the skin over the hind legs1 as it would rupture the membrane4 ,the wool should always be held away from the flesh as a matter of cleanliness1 and the skin on the legs should be pulled away from the carcass rather than toward it4 ,when the pelt has been loosened over sides and back1 it should be stripped down over the neck and cut off close to the ears4 ,remove the head without skinning by cutting through the atlas joint4 ,illustration3 ,fig4 #af--;,fisting off the ,pelt4 ,,gutting4 ,remove the entrails by cutting around the rectum and allowing it to drop down inside1 but do not split the pelvis4 ,open down the belly line from cod or udder to breast bone2 take out the paunch and intestines1 leaving the liver attached to the diaphragm4 ,it is not best to split the breast4 ,reach up in the pelvis and pull out the bladder4 ,wipe all blood and dirt from the carcass with a coarse cloth wrung dry from hot water4 ,double up the front legs and slip the little cord found by cutting into the fleshy part of the forearms into the ankle joints4 ,illustration3 ,fig4 #ag4--,removing the intestines of sheep4 ,,killing ,,and ,,dressing ,,hogs4 ,a good sticking knife1 hog hook1 scrapers1 a barrel or a trough for scalding1 and a convenient place for working are the important necessities4 ,set the barrel at the proper slant with the open end against a table or platform of the proper height1 with the bottom securely fastened2 a strong tackle built for the purpose is desirable1 but not necessary4 ,hogs should not be excited or heated1 and in catching and throwing them bruising must be avoided4 ,however1 it is not necessary to stun hogs before sticking them4 ,at slaughter houses they are usually hung up by one hind leg4 ,if there is no hoisting appliances1 lay the hog on its back and hold it there until stuck4 ,two men can handle a hog if they will but work with intelligence4 ,by reaching under the animal1 one at the fore leg and the other at the hind leg1 they can turn a heavy hog on its back easily4 ,one man1 standing astride the body1 with his feet close against the side and holding its front feet1 can control it while the other does the sticking4 ,illustration3 ,fig4 #ah4--,manner of holding and sticking a hog4 ,illustration3 ,fig4 #ai4--,scalding a hog4 ,note arrangement4 ,the knife should be eight inches long1 straight bladed and narrow1 and stuck into the hog's throat just in front of the breast bone1 the point directed toward the root of the tail and held in line with the back bone4 ,this is necessary to prevent cutting between the ribs and the shoulders1 which would cause the blood to settle there with waste in trimming of the shoulder4 ,when the knife has been stuck in six or eight inches1 according to the size of the hog1 turn the knife quickly to one side and withdraw it4 ,the arteries that are to be cut run close together just inside of the breast bone and both are cut when the knife is turned1 providing the edges are sharp at the point4 ,the water for scalding when heated in the house should be boiling when removed from the stove4 ,if put into a cold barrel it will be about the right temperature when the hog is ready for scalding4 ,during the scalding process the water should be about #ahe to #aie degrees1 if the scalding tub holds only enough water to scald one hog4 ,water at #aej degrees will scald a hog1 but1 of course1 more time is required4 ,in large packing houses where a large tub is used and steam is continually blowing into the water1 the water is kept at #aej degrees4 ,too hot water is likely to cause more trouble than too cold1 and for this reason it is always best to have a thermometer at hand4 ,of course1 the temperature may be reduced by putting in a little cold water4 ,a hog should not be scalded before it is dead or the blood in the small blood vessels near the surface of the skin will cook and give a reddish tinge to the carcass4 ,to make the hair easy to remove and to cleanse the skin of the hog and free it from all the greasy filth which forms a scurf on the skin of all hogs1 our ,hog-,scald should always be used4 ,hogs scalded with the aid of ,hog-,scald do not require so much heat to loosen the hair1 it requires much less labor to clean them1 and the dressed hogs will look much nicer and the rinds will cure and smoke nicer than when it is not used4 ,no ,farmer or ,butcher will dress his hogs without ,hog-,scald after giving it a trial4 ,for description and price list on ,hog-,scald1 see page #bgh4 ,illustration3 ,fig4 #bj4--;,a convenient way of hanging up a hog4 ,while being scalded the carcass should be kept moving constantly to avoid cooking the skin4 ,while scalding1 the hog should occasionally be drawn out of the water for air1 when the hair may be tried4 ,when both hair and scurf slip easily from the skin1 scalding is completed4 ,remove the carcass from the water and begin scraping4 ,the head and feet should be cleaned first1 as they do not clean easily when cold4 ,use a 8candlestick0 scraper on the head4 ,use the hands and a knife if you haven't this tool4 ,the feet and legs are easily cleaned by grasping them firmly with the hands and twisting them around and back2 pull the little bristles of the body by hand and remove the scurf and fine hair with the scraper1 long corn knife or other tool4 ,wash the entire carcass with hot water and shave it with a sharp knife4 ,insert a stick under the gambrel cords and hang up the hog4 ,wash down with hot water1 shave patches and rinse with cold water4 ,occasionally the hog is too large to scald in a barrel4 ,cover it thickly with blankets or sacks containing a little bran1 pour hot water over it and the hair will be readily loosened4 ,,gutting ,,hogs4 ,split the hog between the hind legs1 separating the bones with a knife4 ,run the knife down over the belly line1 guiding it with the right hand and shielding the point with the lingers of the left hand and thus avoid the danger of cutting the intestines4 ,split the breast-bone with a knife or an ax and cut down through the sticking place to the chin4 ,cut around the rectum and pull down until the kidneys are reached1 using a knife whenever necessary to sever the cords attached to the back4 ,do not disturb the kidneys or the fat covering them1 excepting in warm weather1 when the leaf may be removed to allow quicker and more thorough cooling4 ,remove the paunch and the intestines4 ,the gall bladder lies in plain sight on the liver1 and it lies attached to the diaphragm and hypatic vein4 ,it should be stripped off after starting the upper end with a knife4 ,avoid spilling the contents on the meat4 ,insert the fingers under the liver and strip it out4 ,cut across the artery1 running down the backbone1 and cut around the diaphragm1 removing them with the pluck1 that is1 heart1 lungs1 liver and gullet4 ,open the jaw and insert a small block to allow free drainage4 ,wash out all blood with cold water1 and dry with a coarse cloth4 ,in hot weather the backbone should be split to facilitate cooling4 ,the fat should be removed from the intestines before they get cold4 ,it is strong in flavor and should not be mixed with the leaf lard in rendering4 ,illustration3 ,gutting the ,hog ,,cleaning ,,casings4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,cleaning ,,casings ,those who undertake to clean casings have great trouble in getting them white and many resort to lime and other methods for both bleaching them and freeing them of fat4 ,notwithstanding all such efforts1 the casings remain dark and unattractive4 ,the reason for much of this difficulty lies in the fact that the casings are not properly washed and cleaned in the first operation4 ,casings should be washed thoroughly in three different changes of water4 ,the fat should then be scraped off from the outside4 ,water must also be run through the casings and they should be turned inside out so that they may become thoroughly washed and cleaned4 ,after casings have been perfectly washed and scraped in this manner1 they should be dry-salted by packing them in a liberal quantity of salt4 ,casings thus cured will remain sweet and white4 ,,handling ,,hides4 7,copyrighted2 ,reprint ,forbidden47 ,the proper handling of the hides of slaughtered animals1 so as to obtain the best possible prices for them and avoiding excessive shrinkage before they are marketed1 is a very important matter and should have the ,butcher's careful attention4 ,in the first place1 it should be borne in mind that it is an easy matter to badly damage the hide of an animal before killing by prodding it with a pole4 ,this of course should always be avoided4 ,the killing floor should be kept as clean as possible4 ,if there is blood on the floor and this gets on the hair and remains there1 when the hides are stacked up this blood comes in contact with the fleshy side of the hide next to it and will make a spot which gives the hide a very bad appearance4 ,by keeping the hides entirely free from blood1 they make a better appearance and bring a better price4 ,the greatest care should be given to the removal of the hide1 so they are not scored1 as this greatly reduces the value of the hides to the tanner4 ,a good1 careful skinner is worth several dollars a week more to the ,butcher who kills many animals than a skinner who is careless in his work4 7,the hide should be so nicely removed from the animal that when it comes to the tanner it should look like it had been planed from the animal1 it should be so free from cuts or scores47 ,,proper ,,storage ,,of ,,hides4 7,copyrighted2 ,reprint ,forbidden47 ,this is a point of very great importance4 ,if many hides are kept on hand for any length of time before shipment1 the difference in shrinkage between hides which are properly kept and those which are not so stored is very great4 ,the careful storing and handling of hides will always repay the time and trouble necessary1 not only in the weight of the hides1 but in the condition in which they are marketed4 ,hides should be kept in as cool a room as possible and all windows and doors should be kept closed1 so as to have no circulation of air4 ,,salt ,,to ,,use ,,in ,,salting ,,hides4 7,copyrighted2 ,reprint ,forbidden47 ,the best salt to use for this purpose is ,crushed ,rock ,salt4 ,large lumps of salt are objectionable1 on account of leaving indentations in the hides where they are pressed together1 which injures their appearance in the eyes of the buyer4 ,one part of ,fine ,salt to three parts of ,crushed ,rock ,salt makes a fine mixture for salting hides1 as the fine salt quickly dissolves and makes a moisture on the hide1 which the hide absorbs4 ,when re-using old salt for salting hides1 always add about one-third of new salt to it1 as this gives much better results4 ,about one-third of the salt used is consumed in salting hides1 so by adding one-third additional of fresh salt each time1 the supply of salt is kept the same4 ,always keep the salt as clean as possible4 ,if there is much dirt or manure in it these will discolor the hides and they will not make as good a showing to the buyer4 ,,quantity ,,of ,,salt ,,to ,,use ,,on ,,hides4 7,copyrighted2 ,reprint ,forbidden47 ,in large ,packing ,houses about #ce lbs4 of salt is used for each hide4 ,the ,packers find that by using this quantity they get better results than if a smaller quantity is used4 ,very few ,butchers in the country use as much salt as this on their hides1 but they would find it greatly to their advantage to use about #ajj lbs4 of salt to every three hides1 and if the proper quantity of salt is used1 as described in the foregoing1 it can be used over and over again with a loss of about one-third for each time used4 ,it is much better for the ,butcher to invest more money in salt and give the hides a proper amount1 as he will thus save on the excessive shrinkage of the hides1 which would amount to more than the cost of the salt4 ,,how ,,to ,,stack ,,hides ,,when ,,salting4 7,copyrighted2 ,reprint ,forbidden47 ,one of the most important features in salting hides is the way they are stacked when salted4 ,the hides must be so piled that they are perfectly level and the salt must be distributed over every part of the hide4 ,the flesh side should be up1 and the salt should be rubbed over them evenly4 ,the hides can be piled about two feet high4 ,the legs of the hide should be kept straight and flat1 so the salt gets into all crevices4 ,the edges of the stack of hides should be kept a trifle higher all around than the center of the stack1 so the natural moisture that comes out of the hide and the dry salt will remain on them4 ,if the hides are salted on a slanting floor1 or if the hides are piled up carelessly so the hides lie slanting1 the brine composed of moisture of the green hide and the salt will run off and then the percentage of loss from shrinkage will be large4 ,,how ,,long ,,to ,,cure ,,hides4 ,hides should lie in the pack and salt for #be to #cj days1 so as to be fully cured and ready for shipment4 ,,trimming ,,of ,,green ,,hides4 7,copyrighted2 ,reprint ,forbidden47 ,before the hides are salted the switches should be cut off of the tail and all loose ends of the hide should be cut off4 ,the butt of the ears should also be split2 if the hides go into the pack without attention to this point1 it makes the pack very uneven on account of the thickness of the ear1 and the salt does not have a chance to properly penetrate the ears1 and they are liable to spoil4 ,loose pieces of meat that are carelessly left on the hides and all excessive fat should be trimmed off4 ,hides must not be salted until five hours or longer after the animal is killed1 and they must not be piled closely1 as this would prevent the animal heat from escaping4 ,if hides are salted with the animal heat in them1 very often the hair will slip1 which will make ,no4 #b hides4 ,,salting ,,switches4 ,switches should be spread out on the floor so they will thoroughly cool off4 ,after they are thoroughly cool1 they can be piled into a heap and salt applied so they are entirely covered4 ,the more salt put over them the better1 as they spoil very easily4 ,,tanning ,,skins4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,tanning ,,skins ,butchers can easily tan the skins of ,sheep1 ,goats1 ,cattle and ,calves with ,tanaline1 and they can often pick up fine skins of wild animals1 which can also be easily tanned4 ,by tanning the fancy skins that the ,butcher frequently can get1 he can sell them for three or four times as much as he would realize when sold to the ,hide ,buyer4 ,,directions ,,for ,,tanning ,,skins4 ,first3--,after weighing the skins1 soak them in plain cold water2 fresh or salted skins for #bd hours1 and air dried skins for at least #dh hours4 ,then scrape off all the fat with a dull instrument1 such as a putty knife or sharp piece of hard wood4 ,then wash thoroughly1 with cold water1 both sides of the skin4 ,second3--,use1 for every #cj pounds of skins1 a #b-pound package of ,tanaline and #d pounds of salt4 ,dissolve #b pounds of ,tanaline and #d pounds of salt in #e to #f gallons of cold water1 and when thoroughly dissolved1 place the skins into it4 ,have sufficient water so that all the skins are entirely covered4 ,tan small1 thin skins in this solution for #bd hours4 ,goat1 sheep1 calf and dog skins should be allowed to tan from two to three days1 according to their thickness4 ,cattle or horse skins1 or skins of a similar nature1 require one week in this solution to properly tan them4 ,during the tanning process remove the skins and replace them in the same solution twice a day1 so that the solution gets over all parts of the skins uniformly4 ,after tanning1 drain off all the solution that can easily be drained off1 and spread the skins out with the flesh side up1 away from the sun4 ,third3--,make a heavy flour paste2 thin enough to spread easily4 ,now cover the entire flesh side of the skin with a thin layer 7about one-eighth inch7 of this paste4 ,let the skins and flour paste dry for two to four days1 according to the weather4 ,the paste will absorb the moisture out of the skins and soften them4 ,fourth3--,when the skins become dry1 work them so that the paste is shaken off4 ,if the skins have been allowed to dry too long1 they will be too hard to work1 and they should be softened by sprinkling some dampened sawdust over the skins and leaving it on them over night4 ,the skins should next be softened and worked by pulling them over the edge of a table or box1 until soft and pliable4 ,,polishing ,,horns4 7,copyrighted2 ,reprint ,forbidden47 ,illustration3 ,,polishing ,,horns ,if the horns are rough1 first take a file and file through the rough horn1 down to the solid horn1 and file the horn into proper shape1 smoothing the tip and shaping the large end to suit the fancy4 ,after they have been filed1 take sand paper and rub the horn with the sand paper until it is nice and smooth1 then finish the rubbing with very fine sand paper1 so as to take out all the scratches4 ,after it has been sand papered1 take a piece of glass and scrape it until very smooth4 ,polish by rubbing with powdered rotten stone and machine oil4 ,the polishing must be done with the palm of the hand1 and the horn should be rubbed until beautifully polished4 ,,why ,,dried ,,beef ,,does ,,not ,,thoroughly ,,dry4 ,query4--,r4 ,b4 writes3 8,we are having trouble with our ,dried ,beef4 ,it doesn't seem to dry out4 ,we have it hanging in the cooler40 ,ans4--,your beef doesn't dry out because you keep it in the cooler4 ,in order to dry beef1 it is necessary to hang it in a dry room4 ,you can hang it right out in the market for that matter and there it will dry rapidly1 in fact1 it will dry too quickly so that it will become hard4 ,dried ,beef will dry some in the smoke house1 but not sufficiently4 ,we send you a copy of our book1 8,secrets of ,meat ,curing and ,sausage ,making10 which will give you full particulars in reference to this entire subject4 ,,bull-,,meat ,,preferable ,,for ,,sausage4 ,query4--,z4 ,r4 write3 ,there is a prevailing notion among local butchers that bull meat possesses qualities which make it superior to first-class steer or cow meat for making bologna and wieners4 ,is this not an erroneous idea8 ,how can bologna and wieners be prevented from turning dark and shrinking within a few days after making if exposed to the air8 ,ans3--,the opinion of your local butcher is correct as far as it concerns bull meat as the best meat for bologna and wienerwurst4 ,the reason for this is that bull meat contains a great deal of gelatine in various forms and far more than even the meat of either steer or cow4 ,if you take the bull meat and chop it up1 you will find that it is sticky and binds together1 while if you take meat from an aged cow and chop it up it will not bind together1 is mushy and soft to the touch1 and when cooked frequently crumbles and falls apart4 ,in answering your next question1 we can say that the probable cause in most cases why sausage dries up1 shrivels up1 shrinks or turns dark within a short time after being made is because it was not properly handled4 ,it is also possible that these effects of which you complain were due to causes produced by the way you salted your meat or what you salted it with4 ,if you will follow our instructions on ,bologna making given in our book 8,secrets of ,meat ,curing and ,sausage ,making10 you should have no further trouble4 ,the book is sent free4 ,,how ,,to ,,make ,a ,,paper ,,barometer ,question4--,j4 ,k4 writes3 ,can you tell me how a ,barometer can be made with paper that tells what the weather is going to be8 ,answer4--,paper barometers are made by impregnating white blotting paper in the following liquid1 and then hanging up to dry3 ,cobalt ,chloride #a oz4 ,sodium ,chloride oz4 ,acacia oz4 ,calcium ,chloride #ge gr4 ,water #c fl4 oz4 ,the amount of moisture in the atmosphere is indicated by the following colors3 ,rose ,red ,rain ,pale ,red ,very ,moist ,bluish ,red ,moist ,lavender ,blue ,nearly ,dry ,blue ,very ,dry ,,sour ,,sausage ,question4--,b4 ,w4 write3 ,we have been using your ,bull-,meat-,brand-,flour through all of last winter1 and found it satisfactory in every way4 ,we have been using also your ,freeze-,em ,pickle4 ,since hot weather began our sausage has soured4 ,we have lost over #ajj lbs4 of sausage through its souring4 ,can you tell us what is the probable cause of our sausage becoming sour8 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,we will say that the cause of your sausage souring may be due to several things4 ,either your grinder has become dull1 causing the meat you run through it to heat in the grinding1 or it may be due to the fact that the meat was not cold enough to prevent it from heating while being ground4 ,another cause for trouble of this kind is in the mixing machine4 ,in mixing meat too much1 a considerable quantity of air is forced into the meat1 which will often cause it to sour during the warm seasons of the year4 ,during hot weather it is advisable to grind a small quantity of ice with the meat to keep it cold4 ,we also advise the use of our 8,a0 ,condimentine preparation4 ,this is a very useful product for keeping in condition all fresh sausage4 ,it is entirely harmless1 containing no substances injurious to health4 ,complies with all pure food laws4 ,we are quite positive that you are souring your meat in the grinding1 or in the mixing4 ,please let us know if you have a mixing machine1 or whether you mix your meat by hand4 ,if you have no mixing machine you are souring your meat while grinding it4 ,you should mix ice with your meat before grinding it4 ,grind the meat and the ice together1 and use 8,a0 ,condimentine4 ,your troubles will then disappear4 ,,spiced ,,beef ,question4--,w4 ,c4 ,k4 writes3 ,i was very much interested in your magazine 8,success ,with ,meat10 and wish you would send me a formula for the making and curing of ,spiced ,rounds of ,fresh ,beef4 ,in our city we have a great demand for spiced beef and ,i want the very best formula obtainable1 which ,i know you can furnish me4 ,i have used ,freeze-,em-,pickle for a good many years and always get splendid results from its use4 ,answer4--,we are very glad that you like 8,success ,with ,meat10 and are pleased to learn you have obtained such uniformly good results with ,freeze-,em-,pickle4 ,to make rolled spiced beef take #ajj lbs4 of boneless beef plates and cure them in brine made as follows3 #e gallons of cold water4 #e lbs4 of common salt4 #a lb4 ,freeze-,em-,pickle4 #b lbs4 of granulated cane sugar4 #f to #h ounces ,zanzibar ,brand ,corned ,beef ,seasoning4 ,cure the plates in this brine #aj to #bj days in a cooler4 ,the temperature should not be higher than #db to #dd degrees ,fahr41 but a temperature of #ch to #dj degrees is better for curing purposes4 ,the ,zanzibar ,brand ,corned ,beef ,seasoning gives a delightful flavor to the brine4 ,after the meat has been fully cured in accordance with the above formula sprinkle some ,corned ,beef ,seasoning on the meat2 then roll the meat and tie it tight with a heavy string4 ,some people also like a garlic flavor and if desired a small quantity of ,vacuum ,brand ,garlic may be added to the brine or sprinkled over the meat before it is rolled4 ,where you want to cure rumps or rounds of beef that weigh from #ab to #be lbs4 each1 we advise that you pump them just the same as a ham would be pumped with a pumping brine made as follows3 lb4 of ,freeze-,em-,pickle4 #a lb4 of pure granulated sugar4 #b lbs4 of salt4 #a gallon of water4 ,by following the above suggestions carefully you should have no trouble in turning out delicious corned beef4 ,,sour ,,hams--,,how ,,to ,,prevent4 ,query4--,f4 ,b4 writes3 8,have you any chemical compounds that will help us to take care of some sour hams8 ,we have some hams that are just a little sour and thought perhaps you would help us in the matter40 ,ans4--,we do not prepare anything which would help you in the least4 ,the trouble arises from imperfect curing and the only time that we could have been of help to you would have been when you commenced to put the hams in the pickle2 we could have then given you full instructions for pickling the hams in such a way that they could not have soured4 ,in nearly all cases the souring is around the bone4 ,in your case it is best to cut out the bone and trim away the sour meat4 ,after being thus carefully trimmed1 they can be rolled1 tied and sold for boned hams4 ,you can always avoid the danger of sour hams by exercising extreme care in properly chilling the meat before curing4 ,most all souring arises from the fact that the meat is not chilled through to the bone4 ,if all the animal heat is thoroughly removed before curing1 the hams will come out of the pickle cured all the way through4 ,if you will follow closely the directions contained in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 you will never have trouble with your hams4 ,we take great pleasure in sending you a copy of this book free of charge4 ,,freeze-,,em-,,pickle ,,legal ,,everywhere4 ,query4--,s4 ,g4 ,co43 ,you will please send us a #ejj-lb4 barrel of ,freeze-,em ,pickle1 if you can guarantee it to comply with the ,pure ,food ,laws4 ,ans4--,shipment of #ejj lbs4 ,freeze-,em-,pickle1 which you ordered by mail1 went forward today4 ,we beg to inform you that this product complies with requirements of all ,pure ,food ,laws and is perfectly legal to use everywhere4 ,we know that you will be highly pleased with ,freeze-,em-,pickle4 ,the ,freeze-,em-,pickle process of curing meat gives it a uniform bright red color and a sweet sugar cured flavor and enables it to retain all of its albumen4 ,it also prevents the meat from drying up and hardening when fried or cooked1 or from crumbling when sliced up after being cooked4 ,it may be used in the brine1 or it can be sprinkled dry over the meat before it is packed for storage4 ,see our directions for using it4 ,,making ,,soap ,,from ,,rendered ,,fat ,question4--,c4 ,j4 ,b4 writes3 ,can you give me a formula for making soap8 ,i have a surplus stock of rendered fat that ,i would like to convert into soap4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,we will give a very good formula for making soft soap and hard soap4 ,to #bj pounds of clear grease or tallow take #ag pounds of pure white potash4 ,buy the potash in as fine lumps as it can be procured and place it in the bottom of the soap barrel1 which must be water-tight and strongly hooped4 ,boil the grease and pour it boiling hot upon the potash then add two large pailfuls of boiling hot water2 dissolve #a pound of borax in #b quarts of boiling hot water and stir all together thoroughly4 ,next morning add #b pailfuls of cold water and stir for half an hour2 continue this process until a barrel containing #cf gallons is filled4 ,in a week1 or even in less time1 it will be ready for use4 ,the borax1 and also one pound of rosin1 can be turned into the grease while the grease is boiling4 ,soap made in this manner is a first-rate article1 and has a good body4 ,the grease must be tried out1 free from scraps1 ham rinds1 bones1 or any other similar kind of matter2 then the soap will be as thick as jelly1 and almost as clear4 ,to make soft soap hard put into a kettle four pailfuls of soft soap1 and stir in it by degrees about one quart of common salt4 ,boil until all the water is separated from the curd1 remove the kettle from the fire and draw off the water with a siphon 7a yard or so of rubber hose will answer72 then pour the soap into a wooden form in which muslin has been placed4 ,for this purpose a wooden box sufficiently large and tight1 may be employed4 ,when the soap is firm turn out to dry1 cut into bars with a brass wire and let it harden4 ,a little powdered rosin will assist the soap to harden and give it a yellow color4 ,this must be added in the kettle when the soap is boiled4 ,if the soft soap is very thin1 more salt should be added4 ,,why ,,bologna ,,draws ,,water ,,when ,,it ,,is ,,boiled ,question4--,j4 ,b4 writes3 ,i again write you for information4 ,when ,i boiled my bologna the meat drew water4 ,i added the water the second time ,i ground the meat4 ,why did the meat draw water while the sausage was being boiled8 ,i am glad to say that your advice in reply to my last letter enabled me to completely overcome the trouble ,i had with my corned beef4 ,i am now using the galvanized iron tank as you recommended1 and have discarded my old corned beef barrel4 ,i will further say that since ,i began using your products1 that ,i am selling three times as much sausage as ,i formerly did4 ,i am greatly pleased with all the goods that ,i have bought from you4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,there are three principal reasons for meat drawing water while the bologna is being boiled4 ,the first is that you probably 8killed0 the meat in the grinding of it1 by your knife not being sharp enough1 or that your meat soured in the grinding of it by the meat not being cold enough4 ,if you desire to work in some water while grinding the meat1 use chipped ice instead of water4 ,the ice will keep the meat cool and stiff1 and the meat will not quash1 or mash down4 ,the use of ice will prevent the meat from getting warm4 ,another cause for bologna drawing water while being boiled is that you have heated the bologna too hot while it was in the smokehouse1 or you are boiling bologna at too high a temperature4 ,boiling bologna at #afj degrees ,fahrenheit would hardly spoil it1 but we recommend boiling bologna at #aee degrees ,fahrenheit4 ,possibly you boil the bologna too long4 ,when you take your bologna out of the cooking water do you pour cold water over them8 ,this also has a bearing on the case4 ,watch carefully all of the above points and you will not have any more trouble4 ,refer to our book4 ,,old ,,barrels ,,infected ,,with ,,germs ,,will ,,cause ,,ropy ,,brine ,question4--,w4 ,sons write3 ,can you advise us about our corned beef pickle8 ,we made it according to directions given in your book1 8,secrets of ,meat ,curing and ,sausage ,making40 ,but our brine gets 8ropy0 as you call it4 ,we use pure cane sugar4 ,we keep our cooler at #ch to #dj degrees ,fahr41 and are at a loss to know what is the cause of our trouble4 ,please advise us in this matter4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,ropy brine can come about even when pure cane sugar is used in curing4 ,this condition is caused by germs which develop in the brine and cause the brine to thicken4 ,you will find that the barrels which contain your brine are infected with germs4 ,the best way to get rid of these germs is to first empty the barrels2 then put the barrels into a vat and boil them4 ,also scrub the barrels inside and outside4 ,for this purpose they should be rinsed with boiling water to which has been added ,freeze-,em1 #d ounces to each gallon1 and afterwards a last rinsing with our ,ozo washing powder1 or soda1 in the water that you use for washing the barrels4 ,after the barrels are thoroughly washed and rinsed with cold water1 they should then be put out of doors where the sun can shine upon them and in them for several days before they are again used and placed in the cooler4 ,barrels in which corned beef is cured should be made of hardwood4 ,if you are using a syrup barrel or a molasses barrel1 you will find that the pores of the wood have become filled with syrup or molasses1 which causes the brine to become thick4 ,we think this is the cause of your trouble4 ,the best barrels to use are tierces that are made of oak1 such as lard is shipped in by the packers4 ,the wood of these tierces becomes saturated or filled with lard1 and the lard prevents the brine from penetrating or soaking into the wood4 ,be sure that whatever barrels you use are made of hardwood1 and not of white wood or other soft wood1 of which many kinds of barrels are made4 ,,how ,,to ,,make ,,fertilizer ,,from ,,beef ,,blood ,question4--,j4 ,e4 ,p4 writes3 ,please tell me how to utilize and handle beef blood so as to make fertilizer out of it4 ,i am killing from ten to fifteen head of cattle each week1 and thus have quite a quantity of blood4 ,answer4--,blood in a packing house is handled as follows3 ,it is first drained from the killing floor into vats and when the vats are filled1 live steam is turned on and the blood is boiled until congealed4 ,it is then put in large powerful presses and all the water pressed out1 the congealed blood remaining in the press cloth4 ,from the presses it is put through a fertilizer dryer and then is known as dried blood4 ,where you only kill #aj to #ae head of cattle a week1 it would not pay you to dry the blood in this way4 ,a very fine fertilizer1 however1 can be made from the blood either for your own use or to sell by boiling the blood in a kettle over a fire or else putting it into a tank and blowing live steam in it2 then separate from the water as best you can and mix with black earth1 spreading it out thin in the sun to dry4 ,the boiled blood should be mixed with about its own weight in black earth4 ,this makes a wonderful fertilizer and ought to bring you many extra dollars4 ,,ice ,,vs4 ,,ice ,,machine ,,in ,,small ,,plants ,query4--,f4 ,s4 writes3 8,i would like to know if an ice machine can be had small enough for a retail meat market and would it be profitable to take the place of an ice box8 ,if you can do so1 please give me this information and where ,i can get the ice machine4 ,ice here for a summer's use will cost about #ge40 ,ans4--,you state that the cost of ice for the summer season in your market would be about #ge4jj2 therefore1 it will not pay you to put in an ice machine1 as the cost of operating such a machine for an ice-box would be a great deal more than #ge4jj for the season4 ,for instance1 if you could obtain electric power or a gas engine for operating the ice machine1 you could figure on using at least #g4ej to #aj4jj a month for power alone4 ,in addition to this1 you would have the expense of repairs and the wear and tear on the machinery1 also the cost of ammonia and the interest on your investment4 ,for a small plant1 it is always cheaper to use ice for an ice-box1 when it is possible to secure the ice at a reasonable figure4 ,,what ,,is ,,the ,,difference ,,between ,,potato ,,flour ,,and ,,bull-,,meat ,,brand ,,sausage ,,binder8 ,,query4--,j4 ,g4 ,co4 writes3 ,will you kindly state the difference between your ,bull-,meat-,brand ,sausage ,binder and ,potato ,flour1 as we have received several circulars from you on ,bull-,meat-,brand ,sausage ,binder and have always been using potato flour heretofore1 and if you will explain to us the difference1 and if your ,bull-,meat ,sausage ,binder is better for us1 we will be glad to use it4 ,answer4--,the difference between ,bull-,meat-,brand ,sausage ,binder and ,potato ,flour is this1 potato flour is made from potatoes and the absorbing properties of a pound of potato flour or potato starch are much less than you would imagine4 ,if you will take a gallon of water and put into this water one pound of potato flour and let it stand for one hour1 all the ,potato ,flour will have settled to the bottom and you can pour off the gallon of water and then weigh the pound of potato flour and you will be surprised that it will weigh less than two pounds1 it will have taken up less than one pound of water4 ,also make a test by putting one pound of ,bull-,meat-,brand ,sausage ,binder in a gallon of water and you will find that the pound of ,bull-,meat-,brand ,sausage ,binder will have absorbed almost the entire gallon of water4 ,you can easily see by making this test the difference in the action of the flours when used in different kinds of sausage4 ,when ,bull-,meat-,brand ,sausage ,binder is used it helps to hold the fat and then when the sausage is fried it looks different and tastes different than sausage made with potato flour4 ,bull-,meat-,brand ,sausage ,binder absorbs fat and juice in the meat and tends to hold it in the meat and it does not fry out so readily4 ,if you will try the ,bull-,meat-,brand ,sausage ,binder and make a test1 you will prefer it to potato flour4 ,,cause ,,of ,,bologna ,,drawing ,,water ,,and ,,being ,,short ,,grained4 ,query4--,j4 ,l4 ,b4 writes3 8,will you kindly answer the following questions3 ,first1 ,what is the cause of bologna drawing water while being cooked8 ,second1 ,what is the cause of short grain bologna80 ,ans4--,we do not exactly understand your first question and cannot tell whether you mean that moisture draws out of the ,bologna or whether water draws into the ,bologna4 ,as a rule1 when the ,bologna is cooked1 especially in water that is too hot1 it will shrink very much1 become dry and crumble and break up4 ,this effectually answers your second question also4 ,the trouble you are experiencing is due to your method of making ,bologna1 which is not exactly right4 ,in the first place good ,bologna cannot be made without the use of a binder like our ,bull-,meat-,brand ,sausage ,binder4 ,a binder and absorbent of this kind causes the meat to hold together4 ,it also makes the juices of the meat remain in the ,bologna4 ,when ,bologna does not properly bind1 it shrinks up and gets watery inside4 ,this is owing to the fact that the meat does not hold together properly and the water1 instead of being absorbed right into the meat as it should be1 gets between the small particles of meat and separates them4 ,if you use our ,bull-,meat-,brand ,sausage ,binder and follow the methods set forth in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 you will never have any trouble from your ,bologna breaking up or getting crumbly or watery1 as you call it4 ,,cause ,,of ,,lard ,,foaming ,,when ,,using ,,lard ,,purifier4 ,query4--,w4 ,son write3 8,will you kindly tell us what1 in your opinion1 accounts for our lard foaming after treating it with your ,b4 ,heller ,co4's ,lard ,purifier when placed in the frying pan8 ,our customers are complaining about this feature1 although the lard is nice and satisfies them in every other respect40 ,ans4--,the complaint which your customers make concerning the foaming and spluttering of the lard is in all probability due to the fact that all the water was not separated from the lard after treating the lard4 ,whenever lard is treated with our ,lard ,purifier1 it must be heated hot enough and allowed to stand long enough so that all the water separates and settles out to the bottom4 ,if this is always done1 the lard will not splutter when used in the frying pan4 ,,imitation ,,bull-,,meat-,,brand ,,sausage ,,binder4 ,,query4--,g4 ,w4 writes3 8,i find that ,i have been imposed upon by a salesman with a binder which is claimed to be ,bull-,meat ,binder4 ,owing to the fact that ,i have not been able to get satisfactory results from the use of it1 ,i have examined the package closely1 and find that the labels are not the same as yours4 ,i enclose a rough drawing of what this label is like and would like to know if the goods are of your manufacture4 ,it doesn't act like your ,bull-,meat ,binder and ,i have had very poor success with it3 in fact1 so very poor that ,i have sent it back to the jobbers and told them that ,i could not use it40 ,answer4--,you most certainly received an imitation of ,bull-,meat-,brand ,sausage ,binder4 ,the very fact that the preparation you received failed to give satisfaction was1 in itself1 sufficient to convince you that you had been imposed upon1 as ,bull-,meat-,brand ,sausage ,binder always produces excellent results4 ,your idea of examining the label is the proper one4 ,bull-,meat-,brand ,sausage ,binder is not only a ,binder but also an ,absorbent4 ,it has its ,flavoring ,qualities as well as its tendency to ,bind and ,blend the ,juices of the ,meat1 thus absorbing those constituents that enables ,bull-,meat-,brand ,sausage ,binder to give sausage such a ,delicious and ,superior ,flavor4 ,when purchasing our goods in the future1 we would ask you to kindly examine them closely upon their receipt to see that you are receiving the ,genuine and nothing but the ,genuine4 ,in this way it will not be necessary for you to spoil a lot of ,sausage in order to find out that you have been imposed upon by irresponsible imitators who try to pirate our goods4 ,never use any goods shipped you until you have examined them closely to see that the name of ,b4 ,heller ,co4 and no other is upon the label4 ,,how ,,to ,,construct ,a ,,modern ,,smoke ,,house4 ,query4--,the ,s4 ,p4 ,co4 asks3 8,would you kindly tell us1 and we will gladly pay you for the information1 how to construct a modern1 up-to-date smokehouse80 ,ans4--,we will be very glad indeed to tell you all about this subject without charging you any fee4 ,we are always glad to tell customers or prospective customers how they can profitably conduct their business and make money4 ,as you are located in ,california1 where the weather is always warm1 the building of a smoke house becomes simple1 because the smoke house will not sweat like it does in a climate where the weather gets cold in winter4 ,here in the ,middle ,west1 or farther ,east1 it is more difficult to get a good color on meats smoked in a smoke house in winter4 ,one of the principal points to be considered in laying out your plans is to get the proper height1 and the higher you build your house and the less floor space it occupies1 the better will be your results4 ,an #haj or an #hab foot house gives the best results4 ,in this you could put an arch about nine or ten feet from the ground1 and under the arch smoke your fresh sausage and above it smoke the meat4 ,in this way the heat and smoke used for the sausage would also be utilized for smoking the bacon and hams and none would be wasted4 ,if you build the way we have indicated be sure and put ventilators right above the arch so that cold air can be let into the smoke house during the real hot weather4 ,if your fire gets too hot1 you can feed cold air to the interior chamber1 and if your smoke house is tall you can create a good draught and will soon get up a circulation which will cool the air so that the meat will not shrink too much4 ,a smoke house built for simply two tiers of meat1 that is1 two rows1 is better than one built wider4 ,the walls of your smoke house can be built either of brick or wood1 whichever you prefer1 brick being the safer of the two4 ,if you do not intend to smoke fresh sausage but only bacon and hams1 it is unnecessary to put in an arch4 ,in that case simply construct some iron bars about eight feet above the fire and on top of these put a heavy iron screen1 so in case any hams should fall that they do not fall into the fire4 ,of course1 you know that many smoke houses catch on fire and burn up1 due to not having an iron screen above the fire and by meat falling directly into the fire4 ,,preventing ,,pork ,,sausage ,,from ,,souring ,,in ,,warm ,,weather ,,question4--,w4 ,g4 ,f4 writes3 8,i make my own sausage1 using your ,bull-,meat-,brand ,sausage ,binder and your ,sausage ,seasoning4 ,my sausage is good when it is fresh-made1 but it soon becomes sour in warm weather4 ,what can ,i do to prevent this trouble80 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,the best and easiest way to overcome the difficulty you report about your fresh pork sausage souring in warm weather is to use our 8,a0 ,condimentine4 ,in making your sausage1 for each #ajj pounds of meat add to #a pound of ,heller's 8,a0 ,condimentine4 ,this will prevent fresh pork sausage from turning gray and souring for from eight to ten days1 according to the temperature in which the sausage is kept4 8,a0 ,condimentine will keep pork sausage in condition1 so that it may be shipped1 if necessary1 for a considerable distance and still retain its own natural color4 ,your sausage maker will find this method of keeping fresh pork sausage from souring for a reasonable length of time in warm weather of great advantage and save you from severe losses4 8,a0 ,condimentine is legal to be used under the ,national and all ,state ,pure ,food ,laws4 ,the sausage does not have to be labeled to show the presence of 8,a0 ,condimentine4 ,we will be pleased to have you try out our recommendation for retarding fresh pork sausage from souring and report to us your success at an early date4 ,,is ,,freeze-,,em ,,pickle ,,legal ,,to ,,use8 ,query4--,w4 ,k4 ,i am a butcher and sausage maker1 and also cure a great many hams and bacon4 ,i have used a good bit of your ,freeze-,em ,pickle and am well pleased with it1 and ,i wish to ask if it can be used with safety under the new pure food laws4 ,that is1 the new state food law4 ,the man ,i have been getting ,freeze-,em ,pickle from says 8,yes0 and the ,states ,attorney says 8,no10 so ,i write you and would like to have you explain the situation and oblige4 ,ans4--,replying to your recent favor it affords us pleasure to advise you that ,freeze-,em-,pickle does comply with the requirements of your new state food law1 and that you need have no fears in continuing its use4 ,in fact1 ,freeze-,em-,pickle complies with the requirements of all the state food laws1 as well as with the regulations under the ,national ,pure ,food ,law1 and it is being used all over the ,u4 ,s4 ,it is evident that the ,state's ,attorney confuses ,freeze-,em-,pickle with the preservatives which are prohibited under your new state law4 ,all antiseptic preservatives1 for the purpose of keeping fresh meat fresh and meat food products in a fresh condition1 are positively prohibited under your new state food law4 ,freeze-,em-,pickle does not come in this class4 ,the ingredients of which ,freeze-,em-,pickle is composed have not been ruled against by any of the pure food laws4 ,we are pleased to hear your praise of ,freeze-,em-,pickle1 although this is the universal report we get when it is properly used4 ,we enclose a circular concerning its use1 which you may not have seen1 and this will give you further information concerning the manufacture of ,bologna and ,frankfort ,sausage1 ,corned ,beef1 etc4 ,we also enclose circular concerning our ,bull-,meat-,brand ,sausage ,binder1 which is unquestionably the best ,binder on the market4 ,this also complies with the pure food law4 ,so does our ,vacuum ,brand ,garlic ,compound and our ,prepared ,sausage ,seasoning1 and ,red and ,white ,konservirungs-,salt4 ,we will be pleased to hear from you whenever we can be of further service to you4 ,,advice ,,to ,a ,,packer ,,who ,,was ,,deceived4 ,n4 ,w4 complain that a firm to whom they gave an order for #be pounds of ,freeze-,em ,pickle and a barrel of ,bull-,meat ,sausage ,binder1 sent them #be pounds of an inferior substitute and a barrel of flour which was an imitation of ,bull-,meat ,sausage ,binder4 ,the firm states that they did not know very much about how the label of ,freeze-,em ,pickle looked and1 therefore1 did not notice the fraud until after they had used some of the imitation4 ,they ask what they should do about it4 ,ans4--,return the goods to your jobber1 even though you have used half of them1 inform him that you will not pay for the goods on the ground that you did not order them1 but had ordered ,b4 ,heller ,co4's goods1 and that you will in future buy your goods from such firms as will send you what you want and order4 ,this is a simple remedy for the trouble which you have4 ,,advantages ,,of ,,steam-,,jacket ,,kettle ,,in ,,rendering ,,lard4 ,query4--,c4 ,w4 ,f4 asks3 ,is there any advantage in rendering lard in a steam-jacket kettle8 ,ans4--,there is4 ,both a caldron and a steam-jacket kettle work well4 ,the best lard is made in one or the other4 ,a steam tank in which the fat is put1 and the steam turned right into it1 will not produce as good lard as either the caldron or the steam-jacket kettle4 ,the steam mixes right with the lard and the latter therefore contains a large amount of moisture and the lard does not keep well4 ,another disadvantage is that water used in the boiler is not always pure4 ,if the boiler is not cleaned once a week the water will have a bad smell4 ,steam made from this water and turned into lard can not be expected to improve its flavor1 even though it should not actually harm it4 ,those who kill large numbers of hogs usually have a steam tank for making steam rendered lard and a steam-jacket kettle for making their finer brands of kettle rendered lard4 ,,seasoning ,,for ,,sausages4 ,query4--,t4 ,u43 ,will you please send me a copy of your book1 8,secrets of ,meat ,curing and ,sausage ,making40 ,i have always used the following seasonings in my sausage3 ,pepper1 summer savory and sage1 and would like to know if you can recommend anything to me which will give the sausage a better flavor than these spices will4 ,any information you can give me in the seasoning of sausage will be very much appreciated4 ,ans4--,the ,seasonings which you have been using are being used by a good many ,sausage ,makers1 but a real fine flavored ,sausage cannot be made with them4 ,if you wish to increase your ,sausage trade right along1 and want to make ,sausage that your trade will relish and enjoy1 you must use the very finest ,seasonings obtainable1 as the ,seasoning really is the life of the ,sausage4 ,we are manufacturing the ,zanzibar ,brand ,sausage ,seasonings1 which we make for all kinds of ,sausage4 ,these ,seasonings are made after secret formulas which have been in our family for a good many years4 ,the flavor that these ,seasonings impart to the ,sausage is something very fine2 it must be tasted to be appreciated1 as we cannot describe in a letter what the flavor really is4 ,it is a peculiar combination which everyone likes and it is something that will soon increase your ,sausage trade4 ,zanzibar ,brand ,sausage ,seasonings are manufactured from only high grade ,spices and we guarantee them to be absolutely free from any adulteration4 ,we are sending you our circular and price list and would be pleased to receive your order for any quantity that you may desire1 and we will say in advance that when you once use them you will never again want to make ,sausage without these ,seasonings4 ,,sole ,,manufacturers ,,of ,,zanzibar ,,carbon4 ,query4--,c4 ,k4 write3 8,are you the sole manufacturers of ,zanzibar ,carbon80 ,ans4--,yes1 and we were the first to put a preparation of this kind upon the market4 ,,quickest ,,way ,,to ,,cure ,,meats4 ,query4--,w4 ,b4 write3 ,our capacity for curing meats is limited for the want of room4 ,can you give us a formula or a recipe that will give a good cure in the shortest possible time8 ,we would like something that is reliable4 ,ans4--,our ,book1 8,secrets of ,meat ,curing and ,sausage ,making10 will give you all the information in reference to curing meats which you may desire4 ,the curing period can be greatly shortened by pumping the meat4 ,it will also give you a better article4 ,our book1 which is mailed to anyone requesting it1 free of charge1 will give you full directions for pumping1 and also the formula for making the pumping brine4 ,by following the instructions which this book contains1 you will be able to turn out the finest kind of mild cured and sweet pickled meats1 which will have a delicious flavor and a fine color4 ,it will be necessary1 however1 for you to fully carry out our directions in reference to chilling meats and overhauling them1 also the temperature to be maintained during the curing period4 ,,difference ,,between ,,freeze-,,em ,,and ,,freeze-,,em-,,pickle4 ,query4--,l4 ,b43 ,we have been using some of your goods and notice that you speak of ,freeze-,em-,pickle for curing meats4 ,is this product the same as ,freeze-,em8 ,we have been getting our goods from our jobbers1 and in their catalogue they also speak of ,freeze-,em-,pickle4 ,we would like one of your books on the secrets of meat curing and methods of smoking and curing1 as we are young in the curing of meats yet and would like all the information possible4 ,ans4--,your letter received and we are pleased to note that you have been using some of our goods and find them very satisfactory4 ,you say you have read of our ,freeze-,em and also our ,freeze-,em-,pickle1 and you would like to know whether they are both the same4 ,they are not the same4 ,before the various pure food laws went into effect1 we sold ,freeze-,em as a preservative1 also as a cleansing agent4 ,as so many of the pure food laws objected to the use of preservatives1 we discontinued selling ,freeze-,em as a preservative1 and now sell and recommend it as a cleansing agent only4 ,freeze-,em-,pickle is an entirely different preparation4 ,this was placed on the market with a special view to supply the butcher with a preparation that will comply with all food regulations under all food laws4 ,freeze-,em-,pickle is to be used for curing all kinds of meat1 such as hams1 bacon1 corned beef1 bologna trimmings1 pork sausage trimmings1 and meats of all kinds1 and it is also excellent for use in chopped beef1 to keep it in a fresh condition4 ,freeze-,em-,pickle is not a ,chemical ,preservative4 ,,difficulties ,,with ,,curing ,,brine ,,and ,,how ,,to ,,overcome ,,them4 ,query4--,w4 ,s4 ,co43 ,we are so situated that we have to boil all the water that we use in our brine4 ,after boiling it we run it into a cooling tank and let it cool4 ,we have made some experiments with your ,freeze-,em ,pickle and like it to cure very well1 and have decided to adopt its use in the curing of all of our meats4 ,now1 what we want to know is1 can we dissolve the ,freeze-,em ,pickle in the boiling hot water and then cool it and run it through coils the same as we do now with the water8 ,would the heat affect the ,freeze-,em ,pickle8 ,our vats when full hold #f1ijj lbs4 of medium sized hams4 ,according to the size of the kettle and the amount of water to boil at one time1 it would require #eh pounds of ,freeze-,em ,pickle4 ,what we want to do is this3 we do not want to weigh the ,freeze-,em ,pickle for each vat1 but simply want to make a large quantity of brine and then run the prepared brine on to our hams4 ,we have been using saltpetre and molasses for our brine and we are having trouble with it getting ropy and stringy4 ,will syrup answer the same as molasses or sugar1 and is ,new ,orleans molasses the best1 or should granulated sugar be used entirely8 ,kindly let us know what you consider the best for hams4 ,ans4--,first of all1 we advise that after the water is boiled1 that it is allowed to settle and precipitate so that all the solids will settle to the bottom of the settling tank4 ,it should settle at least #bd hours before the solids will have separated and gone to the bottom4 ,then the water should be drawn off1 but not from the bottom of the tank1 but at least a foot from the bottom4 ,the water that will come off from above will be nice and clear4 ,this water should then be run into another tank1 called the mixing tank1 in which the sugar1 salt and ,freeze-,em-,pickle should be dissolved2 this will make the stock brine which can be run down into the cellar over cooling pipes1 so as to chill it properly before it is put on the meat4 ,the reason the brine that you are making becomes ropy is that you are using the wrong sugar4 ,if you will use absolutely pure granulated sugar or absolutely pure syrup made from granulated sugar you will have no trouble from ropy brine4 ,we strongly advise the use of nothing but absolutely pure granulated sugar4 ,we find that it gives the best results4 ,it costs a little more than the unrefined product but you get less vegetable substance in your brine1 and the brine will therefore keep much longer4 ,the brine in which hams have been cured can be used a second time for curing breakfast bacon1 and the breakfast bacon will be even better than if put into fresh brine4 ,as your vats are large1 the meat will pack very tight on the bottom1 and we wish to caution you to be sure and overhaul your meat promptly five days after it is packed and continue overhauling as per directions in our book on curing meats and making sausage4 ,if you follow these directions you will not have any ropy brine or any spoiled meat1 but all your meat will come out uniform and will have the proper flavor4 ,,tough ,,and ,,salty ,,corned ,,beef4 ,query4--,e4 ,w4 ,g4 writes3 ,i have had complaints from several large institutions ,i serve that my corned beef is tough and too salty4 ,i would like to know about what proportions of salt and saltpetre to use4 ,it is only recently that ,i have had these complaints1 in fact1 ,i have been in the retail business for about ten years and have been very successful with my corned beef4 ,ans4--,if you will use the following in curing plates1 rumps1 briskets1 etc41 for corned beef1 you will have no trouble4 ,use for #ajj lbs4 of meat3 ,five pounds of common salt1 #a lb4 of ,freeze-,em-,pickle1 #b lbs4 of best granulated sugar1 #e gallons of cold water4 ,cure the meat in this brine fifteen to thirty days1 according to weight and thickness of the pieces4 ,if you are taking pieces out of the brine from day to day and adding others1 you should keep up the strength of the pickle to sixty degrees by adding a small quantity of ,freeze-,em-,pickle and salt from time to time as you withdraw and replace the meat4 ,one of the first essentials to producing first-class corned beef is to be careful about the temperature during the curing period4 ,an even temperature of #ch degrees ,fahrenheit is always the best for coolers and for curing meat4 ,if maintained at this degree1 there will be no trouble from taking on too much salt1 provided1 of course1 the meat has been properly chilled through before placing it in the brine for curing4 ,in order to produce a good cure1 all the animal heat must be extracted from the meat before it is packed1 otherwise it will become soft and spongy in the brine1 and pickle-soaked4 ,,keeping ,,hams ,,and ,,bacon ,,six ,,months4 ,query4--,a4 ,j4 ,m4 writes3 ,i would like to know how to keep hams and bacon in first class shape for the next six months without their getting mouldy and with the least possible shrinkage4 ,ans4--,there is no practical method for keeping hams and bacon for so long a time after they are smoked without their getting mouldy4 ,there is a method for keeping them in sweet pickle for any length of time1 provided you have cold storage facilities4 ,all kinds of pickled meat if stored in a cooler in which the temperature is kept down to #bh degrees can be kept in this cooler for a year or even longer1 and when removed will come out like fresh cured meat4 ,hams and other meats are often purchased when the market is low and stored in a freezer and kept here until such a time that they are in greatest demand and will sell at the highest price4 ,at a temperature of #bh degrees the meat will not freeze after it is cured1 and the brine1 of course1 does not freeze at that temperature4 ,when meat is taken out of such cold storage to be smoked1 it should be first soaked from three to five hours in fresh water1 and then washed and smoked the same as regular fresh cured meat4 ,farmers often bury their smoked meats in their oat bins1 and are enabled to keep them in good condition for some time1 but this is a method which1 perhaps1 does not suit your purpose4 ,it is best to keep the meat in sweet pickle until you are ready to smoke it1 as this will insure a much better article4 ,,uses ,,for ,,dried ,,beef ,,ends4 ,query4--,c4 ,e4 ,c4 writes3 8,can you inform me the best and most profitable way for disposing of my ,dried ,beef ends8 ,i am in the sliced ,dried ,beef business and have no way of using up my ends4 ,thanking you in advance40 ,ans4--,there are three ways for disposing of beef ends to advantage and profit4 ,they may be ground up in an ,enterprise ,chopper and sold to hotels and restaurants for use as ,minced ,dried ,beef to be prepared and served in cream4 ,they can also be sold to concerns engaged in the baked bean business1 where the ends can be cut up and baked with pork in the beans4 ,restaurants can also use dried beef ends to excellent advantage by putting them in soup4 ,they will give a delicious flavor to all kinds of soups1 if boiled at the same time with other soup meats4 ,,how ,,to ,,prevent ,,hams ,,from ,,souring ,,in ,,the ,,hock4 ,query4--,c4 ,f4 ,g4 ,co4 write3 8,we have a lot of hams that we put down in dry salt to cure about six or seven weeks ago1 and we have discovered that they have become tainted in the hock1 while the balance of the piece of meat is all right4 ,can you tell us any way to rehandle or overhaul these hams to save them8 ,the front or butt end of the ham is sound and all right and sweet2 the bad part is in and around the hock end or leg end4 ,could this taint and odor be removed and the meat made sweet by putting these hams down now in a strong salt brine and punching holes in the hock end of the pieces so that the brine could quickly get into the tainted part8 ,would salt brine save them now8 ,we will thank you for any advice or plan of action that will help to save us from loss40 ,ans4--,it is more difficult to cure hams by the dry salt process than it is by the brine process4 ,if these hams had been pumped before packing them in the salt1 there would not have been so much danger of shank sour4 ,hams being very thick1 it takes a long time for the salt to draw through them2 therefore1 if they are first pumped and packed in dry salt1 you can readily see that the salt draws through quicker and thus gives them a chance to cure from the inside as quickly as they would cure from the outside4 ,only under one condition can you pump these hams1 make them sweet and save them4 ,for instance1 if the hams are taken from the salt and upon trying them with a ham trier they are found to be sweet but turn sour when they are placed in the smoke house1 then you can save them4 ,such a condition would show that the hams are not fully cured around the bone and around the shank joints4 ,in that event1 they can be pumped with pickle and fully cured around the bone so that they will not sour when placed in the smoke house4 ,it is necessary to explain that meat is frequently perfectly sweet when it comes out of cure1 but it is not fully cured4 ,in such a condition when it is placed in a warm smoke house1 it will sour in the smoke house4 ,this1 of course1 can be avoided by fully curing the hams4 ,if1 on the other hand1 the hams are already sour and tainted when they come out of the cure1 whether it be dry salt or sweet pickle1 then nothing can be done with them to make them sweet4 ,meat once spoiled1 remains spoiled4 ,if the hams are sour when they come out of the cure1 but sour only in the shank1 then the proper thing to do is to cut off the shank2 in other words1 cut off all the sour or tainted meat and use the butt ends for boiled hams4 ,you can boil and slice them and sell them in your store4 ,you must be careful to cut off all the tainted parts because any of the tainted meat which is left will taint all the rest of the meat when the butt is boiled4 ,you1 of course1 understand that during the process of boiling1 the good meat will absorb the taint from the bad meat4 ,we regret that you did not write us for advice before you began curing the hams1 as we would have advised you to cure in brine4 ,we will send you by mail1 free of charge1 our book1 entitled 8,secrets of ,meat ,curing and ,sausage ,making10 which covers every point that its title indicates4 ,the advice given in this book as to the handling of meats1 you will find very valuable and covers the whole ground1 from the condition of the animal before killing to the handling of the meat through the chill room and through the entire curing process4 ,we call your special attention to the various articles for curing meats1 which will give you the temperature for curing1 how to overhaul the meat1 how to pump the meat and how to make the brine for pumping4 ,full directions for curing the hams you will find carefully indexed4 ,by following the advice given in these pages1 you will have no loss from the souring of meats1 but on the contrary1 will be enabled to turn out meat of the highest quality possible4 ,,building ,a ,,cooler4 ,query4--,w4 ,g4 ,h4 writes3 ,i have about completed a cooler except the floor and am undecided whether to make it of plank or cement4 ,i thought you could give me the desired advice4 ,one room is #af feet square inside2 #g feet to joist with #g feet of solid ice above1 or about #ej tons capacity4 ,the walls are #b feet thick2 #h inches sawdust1 #d inches dead air space1 #h inches sawdust1 with four thicknesses of one-inch boards1 thus making the #b feet4 ,the building has these walls on all sides and partitions4 ,i expect to use the drip from the above to cool another room1 #h feet by #af feet inside1 and will have the water run around this room in gutters 7sheet iron7 fastened to the wall4 ,i want this as dry and as free from mould and dampness as possible and1 therefore1 am not sure as to whether a cement floor will be what is needed1 though it was my intention to use cement4 ,there is a #b-;foot stone wall under the cooler which sets on sand--this sand having been washed up at times past by the lake4 ,there are now fifty tons of ice over the cooler and back of this is an ice house1 #af feet square1 inside filled with ice #ad feet high4 ,this makes the building #bj feet wide by #dh feet long1 by #bj feet studding4 ,for ventilation a four-inch square flue will run from the bottom in one corner and from the top in the opposite corner of the cooler to the top of the roof1 and above it1 acting as chimneys4 ,i want to use these coolers for fresh meats1 packing hams and bacon1 storing eggs and most anything that there is any money in1 which requires to be kept in good condition4 ,your advice will be appreciated4 ,ans4--,you are building your cooler on very good plans4 ,however1 we would advise the use of cement for the floors4 ,it will be found much better than wood1 much purer and cleaner1 and withal much drier4 ,you speak about putting two ventilators in your cooler1 which is all right1 but you should be sure to provide these ventilators with slides1 so you can shut them off and regulate the ventilation according to your wishes4 ,of course1 you understand that it is not well to have the ventilators open all the time1 as it would result in quite a loss of ice4 ,the ventilators should be open only when the room needs ventilation1 which will be at well-defined periods1 or varying according to the amount of material in storage4 ,your plan of using the drip water of the ice and running it in pans will work all right4 ,we have seen this method applied1 and it was always satisfactory4 ,be sure to use galvanized iron gutters for the pans1 not sheet iron1 as it will rust easily4 ,,why ,,bologna 8,,takes ,,water0 ,,in ,,cooking4 ,query4--,h4 ,p4 writes3 8,sometimes ,i have bother with my bologna taking water when cooking them4 ,can you tell me what to do to prevent this trouble80 ,ans4--,the difficulty you mention is caused by the sausage not being properly boiled4 ,ordinary round or long ,bologna should be boiled in water of #afj to #agj degrees ,fahrenheit for about thirty to forty minutes1 and thick1 large ,bologna should be boiled in water of #aee to #afj degrees for from three-quarters to one hour1 according to the size4 ,if the sausages are very large1 it will take from one and one-quarter to one and one-half hours to cook them properly4 ,after sausage of any kind have been cooked1 they should be handled as follows3 ,pour boiling water over them to wash off all the surplus grease that adheres to the casings1 and then pour cold water over them to shrink and close the pores of the casings4 ,this is very important and should be closely observed by all packers and sausage makers who wish to have their sausage look nice and keep their fresh appearance4 ,the shrinkage and quality of cooked ,bologna depends considerably upon the temperature in which they have been boiled4 ,it is very necessary for every man who cooks sausage to use a thermometer4 ,,why ,,bologna ,,shrivels4 ,query4--,t4 ,b43 ,can you tell me the reason bologna shrivels when it is taken from the hot water8 ,it looks fine until it gets cold4 ,ans4--,there are several reasons why your bologna might shrivel when taken out of the boiling water4 ,first1 it might be that you do not cure your meat right before the bologna is made1 and second1 you probably do not use the right kind of a binder1 and third1 you probably boil the bologna in too hot water4 ,if when the meat is cured properly and you do use the right kind of a binder1 the bologna shrivels when taken out of the boiling water1 it is because you are boiling it at too high a temperature4 ,before making bologna you should sprinkle ,freeze-,em-,pickle over the meat and leave it for a few days4 ,we refer to our instructions for preparing bologna trimmings1 which will be found in our book1 8,secrets of ,meat ,curing and ,sausage ,making40 ,,advice ,,on ,,curing ,,hams ,,and ,,bacon4 ,query4--,e4 ,a4 ,s4 ,co4 write3 ,i have taken a barrel of meat1 hams and shoulders1 which ,i cured in my ice box after your instructions1 and ,i wish to say that it is as fine as was ever produced by anyone4 ,my ice box holds well1 standing at from #ch to #ci degrees1 but it is small and only has room for one barrel in it4 ,i have made arrangements to try packing in the house this winter4 ,i have a closet made of brick on both sides and by proper ventilation in cold weather so as to keep it from #ce to #dj degrees1 ,i think ,i can save hams all ,o4 ,k4 in tierces4 ,i have about ten oak tierces for the purpose4 7,is that all right87 ,i have an old ice box in the rear #hh feet with a good roof on it1 walls filled with sawdust4 ,i would like to know if ,i can fill this with hams and shoulders when the weather gets cold and just dry salt them4 ,can ,i save them by just letting them stay there all winter until next spring8 ,i can put in a layer of hams and cover them with salt1 then put in another layer and cover with salt1 and so on until ,i fill it4 ,i would like your opinion and advice as to these methods4 ,i kept side meat this way last winter just leaving it in salt4 ,ans4--,if you keep the temperature of the small room which you mention at from #ce to #dj degrees it will answer the purpose for curing4 ,the oak tierces for curing are all right provided they are new4 ,we advise that you wash them out with scalding hot water1 so as to get rid of the oak taste4 ,if the tierces are not new1 then you must make doubly sure that they are scalded out thoroughly and at the same time you should use our ,ozo for cleansing them4 ,the old ice-box which you mention can be used for dry salting hams and shoulders when the weather gets cold1 provided you do not let the meat freeze4 ,you must not let the temperature get below #ce degrees1 because at a lower temperature1 meat will not take on salt4 ,hams can be dry salt cured just the same as side meats1 but when hams are very thick1 we would advise that you pump them4 ,our book1 8,secrets of ,meat ,curing and ,sausage ,making10 will give you full information as to the pumping process and a formula for making the pumping brine4 ,hams are very seldom dry salt cured2 they are nearly always sweet-pickle cured4 ,a sweet pickle or sugar cured ham has a much finer flavor than the dry salt cured ham4 ,if you pack side meat properly and overhaul it regularly until it is fully cured1 and if you keep the temperature of the curing room at about #ch degrees1 you will have no trouble in keeping dry salt meat in salt all winter4 ,of course if you keep it in salt too long1 it will get very salty4 ,our book on curing meats will give you full directions for dry salt curing4 ,hams1 after they are fully cured in brine1 can be rubbed with salt and kept in a cooler for several months1 and if desired1 all winter1 but the shrinkage will be great and they will take on salt and might become too salty for your trade4 ,,why ,,oil ,,separates ,,from ,,lard4 ,query4--,e4 ,w43 ,we are having trouble with our lard2 the oil separates from the lard during the warm weather so part of the lard is really oil1 and we cannot use it in that condition4 ,our business is too small to justify us in employing a practical man to take charge of our lard4 ,we ask you for your advice4 ,ans4--,to keep the oil from separating from the lard1 you should carry out the following directions3 ,first1 you should provide yourself with a lard cooler with an agitator attached1 as the lard after it is rendered and when it begins to cool should be agitated until it becomes thick like cream1 before it is run into the buckets4 ,if lard is not agitated1 when it is cooled the stearin crystallizes and the oil separates from the stearin1 but by chilling the lard and by agitating it while it cools1 the stearin does not get a chance to crystallize and the oil will not separate and the lard will keep better in this condition4 ,lard that is put up in winter for summer use is much improved by adding about ten per cent of tallow1 but when this lard is sold1 it should be sold as lard with ten per cent of tallow added4 ,if you wish to treat the lard that you have on hand1 we advise you to treat it as follows3 ,for every #ajj lbs4 of lard1 put #ajj lbs4 of water in your lard kettle2 add to it four ounces of our ,lard ,purifier1 and throw #ajj lbs4 of lard into this water4 ,start the fire and gradually heat it until the lard is melted and is as hot as it will stand without boiling over4 ,keep on stirring the lard until it begins to melt1 so as to thoroughly wash it4 ,after the lard is thoroughly washed1 you will find a certain amount of scum will come to the top1 skim this off and then allow the lard to settle for about two hours1 so that all the water will separate from the lard and settle down at the bottom4 ,skim the lard off the top of the water and then let it cool1 but keep on agitating it or stirring it while it is cooling1 until it is thick like cream4 ,,coating ,,bologna ,,sausage ,,not ,,necessary ,,to ,,prevent ,,mould4 ,query4--,e4 ,d4 writes3 ,i would like to ask you if you have anything to coat bologna with after making8 ,i think it is called ,gloss or ,lustre2 have seen it used1 but have not been able to find out where to get it4 ,ans4--,what you refer to is ,bologna ,varnish4 ,the use of such a preparation has been practically discontinued as it does not conform to pure food laws2 it is not proper that a varnish should be put on the outside of food of any kind4 ,bologna ,varnish is made from shellac1 and shellac is used in all kinds of furniture varnish1 so you can readily see that it is not the proper thing to use on ,bologna4 ,in former years1 the use of varnish was quite general1 but it was finally discontinued1 and is now practically a thing of the past4 ,if you want to prevent your ,bologna from getting mouldy1 you should make them as follows3 ,first1 cure the meat with ,freeze-,em-,pickle as directed in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 and add ,bull-,meat-,brand ,sausage ,binder to the meat1 as this absorbs the moisture4 ,bologna made by the ,freeze-,em-,pickle ,process keeps fine and will not mold for a reasonable length of time4 ,,making ,,soap ,,from ,,tallow4 ,query4--,f4 ,b4 writes3 ,we have a little meat business and quite often have on hand a surplus of tallow4 ,now we have been thinking probably we could put this into a soap1 something cheap that would not cost us too much to put on the market4 ,can you kindly give us any information in the matter1 and if the idea is a practical one for a small shop like ours8 ,ans4--,it would not pay you to undertake to make a hard soap in a small way1 as it would be necessary for you to compete with other soaps on the market1 and you are aware that laundry soap sells at a very low price and is put upon the market upon a very small margin of profit4 ,you would also find it quite a task to make hard soap1 and the time required would hardly justify you to undertake it on a small scale4 ,if you can dispose of soft soap in your locality1 we would advise you to use your surplus tallow in that way1 but1 of course1 this suggestion from a financial point of view would depend entirely upon whether there is a sufficient demand for such an article in your vicinity4 ,possibly you could work up a trade among private families and sell it to them for scrubbing purposes1 also to hotels1 stores and restaurants1 but as your town is small1 you might have difficulty in disposing of a sufficient quantity to make it pay you4 ,on the other hand1 it would not cost you much to make the experiment4 ,you are surrounded by a good hog-feeding country1 and it is possible that you could dispose of quite a quantity of soft soap to the farmers1 as it is a very fine thing for hogs1 and the truth of the matter is1 their hogs would be much better off if they would feed it frequently4 ,you might be benefited more by this suggestion than by sales from other sources4 ,the following is a recipe for making soft soap with potash3 ,to #bj pounds of clear grease or tallow take #ag pounds of pure white potash4 ,buy the potash in as fine lumps as it can be procured1 and place it in the bottom of the soap barrel1 which must be water-tight and strongly hooped4 ,boil the grease and pour it boiling hot upon the potash2 then add two large pailfuls of boiling hot water2 dissolve #a pound of borax in #b quarts of boiling hot water and stir all together thoroughly4 ,next morning add #b pails of cold water and stir for half an hour2 continue this process until a barrel containing thirty-six gallons is filled up4 ,in a week or even less1 it will be ready for use4 ,the borax can be turned into grease while boiling1 and also #a pound of rosin4 ,soap made in this manner always comes1 and is a first-rate article1 and will last twice as long as that bought at a soap factory4 ,the grease must be tried out1 free from scraps1 ham rinds1 bones1 or any other debris2 then the soap will be as thick as jelly1 and almost as clear4 ,to make soft soap hard put into a kettle four pailfuls of soft soap1 and stir in it by degrees about one quart of common salt4 ,boil until all the water is separated from the curd1 remove the fire from the kettle and draw off the water with a siphon 7a yard or so of rubber hose will answer72 then pour the soap into a wooden form in which muslin has been placed4 ,for this purpose a wooden box1 sufficiently large and tight1 may be employed4 ,when the soap is firm turn out to dry1 cut into bars with a brass wire and let it harden4 ,a little powdered rosin will assist the soap to harden and give it a yellow color4 ,if the soft soap is very thin1 more salt should be added4 ,,plans ,,for ,,sausage ,,factory4 ,query4--,o4 ,c4 ,l4 writes3 ,i am now in business again on my own hook1 so please send me your book on ,meat ,curing and ,sausage ,making4 ,i will1 in the near future1 equip my market with an up-to-date sausage factory4 ,i have the following machinery3 #a six-horse power gasoline engine1 silent cutter1 ,enterprise machine1 #a bone cutter1 #a steam boiler for rendering lard1 cooking sausage1 etc4 ,the room ,i intend to place this machinery in is #aebe feet2 would like to hear some of your suggestions1 and plans in placing the machinery2 would appreciate this very much4 ,has the freezing of pork sausage any detrimental effect on the flavor of the sausage8 ,accept my well wishes4 ,ans4--,the machinery you enumerate will give you a sausage plant that is quite complete4 ,we think1 however1 that your room is a little bit small in which to place so much machinery4 ,if you could put the boiler and rendering kettle in another room1 away from the sausage factory1 it would be better4 ,you would probably be able to make such an addition as would answer your purpose at a very small cost4 ,this arrangement would make it much more convenient because the boiler and the rendering tank in your sausage factory will make it very hot4 ,the arrangement or disposal of the machinery will not make material difference in a room of the size mentioned4 ,you can arrange it most any way to best suit your convenience4 ,the freezing of pork sausage certainly has a most detrimental effect on the flavor4 ,freezing meat always tends1 to some extent1 to spoil the flavor of the meat4 ,when the albumen of the meat is frozen1 and is afterwards thawed out1 the albumen leaves the cells of the meat and in that way the flavor is lost and the meat becomes insipid4 ,,purifying ,,tallow4 ,query4--,t4 ,w4 ,c4 writes3 8,i am tanking mutton and beef tallow together at #dj pounds pressure1 and would like to know the best way to use your tallow purifier so ,i can use my tallow with cottonseed oil to make a lard compound40 ,ans4--,it would not be practicable to use our ,lard and ,tallow ,purifier in the tank4 ,it can be used to greatest advantage in an open jacket kettle4 ,you can treat the tallow in the jacket kettle after it is rendered and comes from the steam tank4 ,,how ,,packers ,,brand ,,their ,,hams ,question4--,w4 ,z4 writes3 ,how do packers brand their hams4 ,answer4--,packers brand their hams with ,ink made from the following formula3 ,glucose #b lbs4 ,lampblack to lb4 ,water #a lbs4 ,grain ,alcohol pint ,place the ,glucose and water in a dish and heat on stove until it becomes thin4 ,now take the ,lampblack1 put it in a separate dish and add enough of the water and ,glucose so as to make a thick paste2 work this paste up until all of the lumps are dissolved4 ,then take the ,lampblack paste and gradually mix it into the water and ,glucose until the desired shade of color is secured4 ,after mixing thoroughly remove from fire and set aside to cool4 ,when cool add the pint of ,grain ,alcohol1 mixing thoroughly4 ,keep in a corked bottle or can4 ,spread a small quantity of the ,ink thus made over a pad which is easily made by taking #aj thicknesses of cheese cloth and tacking them on top of a flat board4 ,the branding itself is done with an iron brand containing such letters or other marking as you wish to appear on the hams4 ,the branding should be done before the hams are put into the smoke house4 ,,starting ,a ,,butcher ,,business ,query4--,m4 ,e4 ,a4 writes3 ,will you please forward me another copy of your desirable book1 8,how to ,cure ,meat and ,make ,sausage08 ,and if it is not too much trouble1 ,i would like to have you advise how it is best to start in the butcher and pork packing business in a small way4 ,i have about #gjj capital and wish to ask how is the best way to fit up a retail store without too much expense and yet to have it look good1 and also to fit up a sausage kitchen and have everything that a man needs to run the business successfully4 ,i may as well state that ,i have had lots of experience1 but after reading your book and the advice that it gives ,i am sure that even experienced men can learn a lot by reading it4 ,ans4--,with such a limited amount of capital1 it would be advisable to buy second-handed fixtures4 ,these can always be obtained much cheaper than new ones1 and you can get good fixtures which will answer the purpose1 but they must be neat1 clean and in good repair4 ,if you intend to do your own butchering1 our advice is that you make arrangements with some butcher who has a slaughter house1 and where you can do your butchering1 and pay him a certain amount for each animal slaughtered4 ,a very important point that we advise you to follow is to sell everything for cash only1 as your capital is not sufficient to give credit to anyone4 ,were you to give credit and make a lot of book accounts1 you would soon run out of money and would not be able to buy large stock and supplies for your market4 ,we also advise that you induce your customers to take their meat home with them1 and thus relieve yourself of the necessity of keeping a horse and wagon for delivery purposes4 ,this would save quite an outlay in capital1 and a great deal of expense and time4 ,you can then announce with a small advertisement in the daily paper that you sell for cash only1 and that you can afford to be more liberal with your customers than you could if you carried accounts1 and because you do not incur the expense of delivery4 ,such an advertisement with placards in your store1 no doubt1 would result favorably4 ,you must remember at all times that your capital is limited and that you must 8trim your sails0 accordingly4 ,it is the over-reaching the limits of the possibilities of capital that make the most failures among tradesmen4 ,we would not advise you to advertise meat at a cut price because you sell for cash2 people do not want stuff that is cheap1 for if you sell stuff at a low price1 they imagine there is something wrong with it4 ,charge the same price that all the other butchers do1 and in that way1 keep their friendship4 ,if a woman gets something that she doesn't like and brings it back1 tell her that you are very glad she brought it back1 if it did not suit her1 because you never want any of your customers to keep anything that does not please them4 ,a sausage room can be rigged up very cheap2 all you need to start with is a small ,enterprise grinder1 so that you can grind up your trimmings and work them into sausage1 and by working the meat trimmings up into the different formulas that we give in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 you will not have any loss1 as all of your trimmings can be worked up to good advantage4 ,you also should make a great display of your own cured corned beef and turn out fine corned beef1 so that when your customers buy it1 they are well pleased4 ,the main thing in the success of running a retail market is that the butcher understands how to buy his live stock so that he gets the right quality of beef and gets it at the right price4 ,if you have good meats to sell you will have no trouble in selling them1 but if you have poor goods to sell1 you may sell them to a customer once or twice1 but the third time the customer will not come near you4 ,the same thing holds good with you2 if you were buying some of your supplies from the jobber and the jobber did not send you good goods1 you may try him once more and if he again sends you poor goods1 the third time you certainly will not buy from him1 but you will go to some other jobber who will give you the best goods for your money4 ,your customers are just as smart and as sensitive as you are1 and want the same kind of treatment that you like1 so if you will always treat your customers as you would like to be treated yourself if you were buying meat at a market1 you are bound to meet with success4 ,,cutting ,,up ,,meats--,,necessary ,,for ,,experience4 ,query4--,j4 ,j4 writes3 ,i have decided to go into the meat business and would like to know if you can advise me of some booklet or pamphlet on cutting up meat2 also let me know the price of your book1 and if you know of a good firm handling butcher supplies and refrigerators4 ,ans4--,we judge from your inquiry that you are inexperienced in the meat business1 and if such is the case1 we would advise that you go to work for some good butcher for a while before going into the business for yourself4 ,you could there learn the practical side of the business1 and provided you do not now understand how to cut up meat to the greatest profit1 you could acquire knowledge upon these points which would be of more value to you than volumes that could be written upon the subject4 ,we most emphatically advise you to learn the business thoroughly before embarking into it on your own account4 ,we take great pleasure in sending you our booklet1 8,secrets of ,meat ,curing and ,sausage ,making10 which you will find of great value to you in teaching you to cure meat and make sausage4 ,,imitation ,,freeze-,,em ,,pickle4 ,query4--,l4 ,m4 writes3 8,m---- ----1 from whom ,i buy most of my butcher supplies1 handle an imitation of your ,freeze-,em ,pickle which they claim is the same as your preparation4 ,i do not want it and will not have it4 ,they tried to convince me that what they had is what ,i want1 but ,i have used ,freeze-,em ,pickle for years and1 knowing from your advertisements that there are imitations of it1 ,i want to steer clear of them4 ,will you please send me the name of a jobber handling ,freeze-,em ,pickle near me80 ,ans4--,this is a clear case of an attempt for a substitution of spurious goods for those of our manufacture4 ,these dealers can not help knowing that our customers want ,freeze-,em-,pickle1 and nothing else1 but for the sake of reaping an illegitimate profit1 they misrepresent imitation goods as being the same as ours4 ,we wish to state that there is only one ,freeze-,em-,pickle1 and all claims to the contrary are absolutely false4 ,they are merely the tricks of illegitimate dealers to pirate the good reputation made by our preparations4 ,in order to be convinced of the superiority of ,freeze-,em-,pickle1 it is only necessary to test it with any preparation purporting to be the same or similar to it and selling under similar names1 which are calculated to deceive4 ,,souring ,,of ,,ham ,,in ,,smoke ,,house4 ,query4--,m4 ,p4 ,m4 writes3 8,i am having trouble with my hams souring in the smokehouse4 ,they seem to get too much smoke4 ,what can you suggest that will help me to avoid this trouble and to keep my hams sweet80 ,ans4--,you are mistaken in supposing that your hams sour from getting too much smoke2 that is not the trouble4 ,hams will not sour from such cause4 ,your trouble is owing entirely to the fact that the hams are not properly and fully cured before going into the smoke house4 ,smoke aids to preserve hams and will not cause them to sour4 ,they sour because the portion that has not been thoroughly cured1 which is generally close to the bone1 has not been reached by the brine4 ,in many cases souring comes from imperfect chilling of meat before putting it into the brine2 then again you may not have overhauled the meat at the proper time and with the frequency which good curing requires4 ,in the first place1 the hog should not be killed when overheated or excited4 ,second1 after they have been scalded and scraped1 they must be dressed as quickly as possible1 washed out thoroughly with clean water1 then split and allowed to hang in a well ventilated room until partly cooled off4 ,they should then be run into a cooler or chilling room as quickly as possible1 where the temperature should be reduced to #cb to #cd degrees ,fahrenheit4 ,they should be allowed to thus chill for #bd hours for medium size hogs4 ,when hogs are properly chilled1 the temperature of the inside of the ham or shoulder will not be more than one to one and one-half degrees higher than the cooler4 ,those without ice machinery for curing1 who are using common ice houses1 can employ the crushed ice method for chilling the meat4 ,by this is meant to put the meat on the floor and throw cracked ice over it1 and thus allow it to remain over night4 ,after being thoroughly chilled1 the hams must undergo the various processes which you will find set forth in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 which we take pleasure in sending to you free of charge4 ,if you will follow the directions contained in this book you will never have trouble with soured hams from imperfect curing or other causes4 ,,cleaning ,,casings4 ,query4--,s4 ,h4 write3 8,i would like to know if you have any preparations for cleaning casings4 ,we clean all the casings we get and would like to get some chemicals to take the tallow and lard off of them40 ,ans4--,there is no preparation that will free the lard from casings4 ,if you use something that is strong enough to take off the fat1 it will eat up the casings as well4 ,the only thing practicable that can be done is to wash the casings thoroughly and change the water a number of times4 ,in the last washing water it would be advisable to put in some washing soda as that will soften the water and assist in cleaning the casings4 ,the fat you will have to remove by hand4 ,there are machines made for removing the fat from casings1 but it will not pay you to go to the expense of making such a purchase unless you clean a very large amount of casings per day4 ,,cause ,,of 8,,rusty0 ,,meat4 ,query4--,r4 ,j4 ,b4 writes3 8,we keep our meat in an ice box #ce degrees cold and the barrels we used in curing it were galvanized1 and we have used them for five years4 ,we use the regular pickling salt4 ,our meat comes out rusty4 ,what can you suggest80 ,ans4--,if your cooler is kept at #ce degrees1 you must have an ice machine instead of the regular ice box or cooler1 and #ce degrees is too cold for curing purposes4 ,an even temperature of #ch degrees is the proper one for curing meat1 and all packers who use ice machines should endeavor to keep their coolers at a temperature not varying from #cg to #ci degrees1 and they never should be allowed to get above #dj degrees4 ,meat will not cure in any brine or take on enough salt when dry salted if stored in a room that is below #cf degrees4 ,if meat is packed even in the strongest kind of brine and put into a cooler which is kept at #cb to #cc degrees and thus left at this degree of cold for three months1 it will come out of the brine only partly cured2 it will1 therefore1 only keep for a short time and will start to decompose when taken into a higher temperature4 ,if you have used galvanized iron tanks for five years1 it is possible that the zinc or the galvanizing is worn off on the inside of the vats so as to expose the iron4 ,brine will rapidly rust iron and that will cause your meat to become rusty4 ,galvanized iron tanks for curing are all right until the galvanizing is worn off and the moment this happens1 the tanks are useless for curing purposes4 ,salt that is rusted or salt that is shoveled with a rusty shovel will also cause rusty meat4 ,it is absolutely necessary that the salt be pure and free from rust4 ,if live stock is driven for some distance and slaughtered while it is overheated1 the meat will not cure properly and will also turn out rusty4 ,stock that has been driven should always be allowed to remain in the pens over night4 ,we send you our book1 8,secrets of ,meat ,curing and ,sausage ,making10 which you will find full of valuable information in reference to curing of meat4 ,if you will follow the directions contained therein closely1 you will always have good results4 ,,salt ,,for ,,brine--,,boiling ,,brine--,,ropy ,,brine4 ,query4--,w4 ,m4 writes3 8,is common barrel salt or rock salt the best and cheapest to use for making brine8 ,i have been using rock salt and ,i think it is sweet1 but in using rock salt ,i have to boil it in order to dissolve the salt4 ,is it necessary to boil the water if it is pure8 ,i am having trouble with my brine4 ,it becomes jelly-like in summer and in winter4 ,what is the cause of this80 ,ans4--,evaporated salt1 or what is known as the ordinary barrel salt of a good quality1 is generally approved by butchers for making brine4 ,rock salt is much used by the large packers1 as it is a stronger salt1 but their facilities for curing meat are altogether different from those of the butcher and the ordinary curer4 ,it is not necessary to boil the water for brine if you know it to be perfectly pure4 ,if its purity is doubted1 it should always be boiled and the impurities which rise to the top should be thoroughly skimmed off1 or if they precipitate the water should be carefully drawn off4 ,when brine becomes jelly-like1 you mean that it gets ropy4 ,this condition is owing to a great many causes2 sometimes it is due to the sugar which may be of low grade or unrefined1 or where molasses and syrup are used1 it quite often results4 ,the best grade of granulated sugar should always be used for brine4 ,sometimes the ropiness of brine is due to the packages in which the meat is cured4 ,this is especially true when syrup barrels are used4 ,one of the most common causes of ropy brine is owing to the fact that the meat is cured in too warm a temperature4 ,if the curing temperature is kept from #ch to #dj degrees1 the brine will remain thin and not get ropy1 but there is always risk in a temperature higher than we have given4 ,if the meat has not been properly chilled before putting it in pickle1 ropiness will also result4 ,great care should always be given to meat before putting it in the brine1 as it will become soft and spongy if not chilled through to the bone4 ,when in this condition it becomes pickle-soaked and contaminates the brine4 ,,packing ,,eggs4 ,query4--,d4 ,b4 writes3 8,i have been using your goods for some time back and they give the best of satisfaction4 ,can you give me a good recipe for packing eggs80 ,ans4--,you will find the following very efficient for preserving eggs3 ,to each pailful of water add two pints of fresh slaked lime1 one pint of salt and one ounce of ,white ,berliner ,konservirungs-,salze2 mix well and then fill a barrel half full of this fluid1 put the eggs into it and they will keep for a long time4 ,the eggs1 of course1 should be stored in a cool room4 ,a cool cellar will answer1 but the temperature should never be allowed to get too low--never lower than #ch degrees4 ,,how ,,to ,,test ,,vinegar4 ,query4--,g4 ,g4 writes3 8,do you sell a thermometer or gauge for testing vinegar8 ,how am ,i to know the degree of strength of the vinegar without a gauge80 ,ans4--,vinegar is tested with a special apparatus called a ,twitchel ,tester4 ,unless you use large quantities of vinegar1 it would hardly pay you to go to the expense of buying such an apparatus as they are rather expensive and cost about #ae each4 ,if you buy the vinegar by the barrel from the wholesale grocers and specify the degree of strength1 they will give you the article desired4 ,if you have any doubts as to the purity of vinegar there are various ways to test its purity4 ,the adulterant of vinegar is sulphuric acid1 which increases its indicated strength4 ,sulphuric acid can be detected by placing some of the vinegar to be tested in a saucer4 ,put some white sugar in the vinegar and evaporate to dryness by placing the saucer on top of a boiling water kettle4 ,after the water has evaporated if the sugar turns black1 the vinegar contains an adulterating acid4 ,in lieu of a saucer1 a teacup can be used in which the vinegar and sugar can be placed4 ,the cup can then be placed in a basin of hot water in which it can be allowed to float until the vinegar in the cup is evaporated4 ,if the vinegar contains free sulphuric acid the dry sugar will be found to be blackened4 ,these are simple methods and are claimed to be more accurate as a test than the use of the ,barium ,chloride ,test4 ,the ,barium ,chloride ,test is as follows3 ,mix one ounce of ,chloride of ,barium with ten ounces of water4 ,a little of this mixture dropped in vinegar will quickly test its purity4 ,if the vinegar contains sulphuric acid1 this mixture will make it turn flaky at once1 but if it remains clear and shows no change1 the vinegar is free from sulphuric acid adulteration4 ,sulphuric acid makes vinegar show a very high test when1 as a matter of fact1 it is of very poor real vinegar strength4 ,,separating ,,water ,,from ,,lard4 ,query4--,c4 ,w4 writes3 8,i have my lard in such a shape that ,i don't know what to do with it4 ,it seems that the water will not separate from the lard and the mixture stays about the thickness of cream and about as white4 ,can you give me any instructions or advice80 ,ans4--,to overcome your difficulty1 we would advise you to remelt the lard and heat it quite hot1 even up to #aij to #bjj degrees1 but do not let it come to a boil4 ,then let the lard settle4 ,the water and impurities will settle to the bottom4 ,the lard will rise to the top4 ,if you heat the lard to the boiling point of water1 that is1 #bab degrees1 it would do no harm except that the lard will then foam and you will have to be careful so that it does not foam over the top of the kettle4 ,when it foams1 it will bring the impurities to the surface1 besides much of the moisture will evaporate4 ,either of these methods will remove your difficulty4 ,you can dry the lard by heating it sufficiently or you can melt the lard and have it hot enough so that the water will settle to the bottom4 ,after the lard is melted1 dip it from the kettle1 or if you have a lard cooler1 run it into the lard cooler2 be careful1 though1 that all water which may be at the bottom of the kettle is drawn off first if your intend to run the lard into a lard cooler4 ,you will have to get rid of the water that is in the lard1 so do not stir the lard while the water is still in the kettle4 ,if you dip the lard out of the top of the kettle and place it in a lard tierce1 when the lard begins to cool1 you can stir it and keep on stirring it until it is thick like cream2 it should then be run into buckets4 ,you can readily understand that if there is a large per cent of water in the lard1 it will keep the lard soft1 which is the trouble you are now having4 ,,coloring ,,sausage ,,meat ,,artificially ,,is ,,illegal4 ,query4--,j4 ,r4 ,b43 ,will you send me a guarantee that your ,rosaline for coloring sausage1 etc41 will stand the ,pure ,food ,law8 ,also state particulars of ,potato ,flour1 and whether it is guaranteed or not to be pure4 ,i want to use the goods1 and the house ,i deal with won't guarantee them to me4 ,ans4--,in reply to your inquiry we beg to say that ,rosaline for coloring bologna or other sausage would not be legal under your state law4 ,however1 you can produce even a better sausage1 both in appearance and taste1 by using ,freeze-,em-,pickle according to the directions given in the enclosed circular1 8,a ,new ,way to ,make ,bologna and ,frankfort ,sausage40 ,freeze-,em-,pickle is legal in your state as well as all other states1 as it does not contain any ingredient that has been ruled against under any of the food laws4 ,we would urge you to adopt this method of making your sausage1 not only because it complies with your law1 but because you will make better sausage and will save yourself from loss of the meat juices which would be lost if you made your sausage in the old way4 ,as regards potato flour1 we do not handle this product and are not interested in it4 ,bull-,meat-,brand ,sausage ,binder1 our guaranteed binder1 is far superior to potato flour for this purpose1 and it is legal in your state if used in the proportion of not to exceed #e per cent1 which will bind your sausage very nicely1 and be greatly to your advantage4 ,bull-,meat-,brand ,sausage ,binder is a pure and wholesome article of food in itself2 it tends to absorb the juices and fats and helps retain them in the sausage when it is cooked1 thus making a more palatable and pleasing sausage than where no binder is used4 ,whenever a sausage in which a binder has been used is shipped out of the state1 it is necessary to label the container to show that a binder was used1 in order to comply with the ,national ,meat ,inspection ,law1 which controls the interstate shipment of all meat food products4 ,freeze-,em-,pickle and ,bull-,meat ,sausage ,binder are guaranteed by us under the ,pure ,food ,laws1 and every package of these preparations leaving our factory1 carry a label to this effect4 ,unless these preparations comply with the ,pure ,food ,law1 we could not afford to put our guarantee on the package4 ,you will find ,freeze-,em-,pickle a very valuable aid to you for other purposes than for making your ,bologna1 ,frankfort and other sausage4 ,by its use you can make very fine hams1 breakfast bacon1 shoulders1 corned beef1 etc4 ,if there are any other questions you would like to ask1 we shall be pleased to have you write us1 and we hope you will order a case of ,freeze-,em-,pickle and a barrel of ,bull-,meat-,brand ,sausage ,binder1 as their use will quickly convince you that you can not afford to do business without them4 ,,whitening ,,and ,,purifying ,,tallow4 ,query4--,messrs4 ,s4 ,b4 write3 8,we render our tallow and other slaughter house offal all together in the regular tanks1 and we would like to inquire whether you have anything that will whiten it after it is rendered40 ,ans4--,you can treat the tallow and whiten and purify it after you have rendered it in the regular manner in your tank if you are willing to go to the additional labor of treating it in your open jacket kettle4 ,the proper way to do is to fill your open jacket kettle or caldron1 whichever you may use1 about one-third full of hot water2 dissolve in this a one-pound package of our ,lard and ,tallow ,purifier1 then on top of this put the tallow after you have rendered it4 ,it will make no difference whether the tallow is hot or whether it is cold4 ,get the water boiling hot2 stir the water and the tallow frequently1 about two minutes each time4 ,this stirring should be at intervals of about five minutes for from fifteen to twenty minutes2 then turn off the heat and permit the tallow to settle2 next skim off the tallow from the top4 ,more tallow can be treated in the same solution in the same manner2 in fact1 you can use the same solution in the jacket kettle two or three times4 ,it should then be renewed with a fresh solution because the water will become impure1 as the impurities of the tallow remain in the water and contaminate it2 while in this condition the ,tallow and ,lard ,purifier will exhaust its strength4 ,of course1 more ,lard and ,tallow ,purifier could be added to the same solution1 but it is advisable to change the water occasionally as it will aid materially in purifying the tallow4 ,,meat ,,moulding ,,in ,a ,,cooler4 ,query4--,m4 ,s4 ,co43 ,please forward to us one of your brine tester hydrometers4 ,ought fresh beef to mould in a cooler where the temperature is #cf degrees1 after being in there ten to fourteen days8 ,we have lost meat this way in a cooler with three coats of white lead throughout and the temperature maintained by ice4 ,not only has meat moulded1 but it has had a pine taste4 ,ans4--,as requested1 we have sent you a hydrometer by express4 ,you wish to know if fresh beef stored in a cooler ten or twelve days should begin to become mouldy4 ,you say that your cooler is cooled by ice and that its temperature is #cf degrees4 ,we are inclined to believe that your thermometer is not accurate4 ,it would be very difficult to get the temperature of a cooler down to #cf degrees with ice4 ,if an ice box is kept closed from ,saturday night until ,monday morning the temperature runs down to #cf or #cg degrees1 but where it is in constant use1 and opened from time to time throughout the day it is almost impossible to reduce the temperature to #cf degrees1 unless the cooler is a very small one and a large amount of ice is packed in the ice chamber above4 ,try another thermometer4 ,it is important to have one that is right4 ,do not buy a cheap thermometer for a cold storage tester4 ,if your cooler is constructed properly it should be perfectly dry and all the drip water drained without entering the storage chambers4 ,a cooler1 even when cooled with ice1 should be so dry on the inside that a match might be struck on the sides4 ,if the cooler is moist1 there is no need to search further for the cause of your meat moulding4 ,if the cooler is perfectly dry then the beef will keep about two weeks without moulding1 then it is liable to mould slightly1 but not enough to do any harm4 ,it is frequently stored three weeks before it is consumed1 and when kept that long it is tender and juicy--in other words1 it is 8ripe40 ,you say that your meat tastes of pine4 ,you did not state whether or not your cooler was a new one or not4 ,if it is a new one and has been properly constructed it should not give meat a taste2 if it has been made from boards not thoroughly dry it will cause meat to taste of pine and it might even be responsible for some mould4 ,then again the walls may have been stuffed with green pine sawdust1 and this will cause trouble4 ,it may be that your cooler is a home-made one1 not properly constructed2 perhaps the circulation is not right4 ,you merely state that the meat moulds and tastes of pine1 whereas you should have given full details4 ,if you will send us a drawing of your cooler and full details we will be able to give you the cause of your trouble and the remedy as well4 ,,cause ,,of ,,failure ,,in ,,curing ,,bacon4 ,query4--,t4 ,k4 writes3 8,we have been having trouble with our bacon4 ,we put it down in second-hand lard tierces which we got from the large bakers here4 ,we thoroughly cleansed them with boiling water before using them1 and have been careful to weigh everything and measure the water we made the brine out of4 ,we used brown sugar1 the same as we have always used previous to this time4 ,our bacon was thoroughly cooled out before it was salted1 and was never frozen4 ,after being put in the pickle1 we let it stand in the back part of the shop1 where the temperature was often below freezing1 but never cold enough to freeze the meat in the brine4 ,we repacked it by moving from one tierce to another1 always putting the same brine on the meat4 ,we usually let our bacon in the brine for six weeks1 unless it is very heavy1 then we let it in a longer time4 ,we usually keep four tierces full1 and by moving from one to another always have the last one ready to take out and smoke4 ,we used just the common barrel salt and have always had good results until now2 in fact1 this time the meat is perfectly sweet1 but the fat of it is very dark colored1 while heretofore it has always been nice and white4 ,we do all our own killing4 ,if you can tell us what we have done wrong1 we would like to know1 as we are always trying to improve whenever we can40 ,ans4--,you have been very fortunate indeed to have escaped trouble if you have always cured your bacon as you explain4 ,there are many things which you have done while curing which are likely to cause you serious trouble1 and which should never be done in the future4 ,you are lucky that some of the meat did not spoil completely4 ,it is never advisable to use lard tierces for curing1 as the lard is run into the tierces while hot1 and the fat naturally soaks into the wood4 ,this fat in time becomes rancid1 and is likely to contaminate the brine and also the meat1 even though you scald out the tierces1 you do not get the grease out of the pores of the wood4 ,it is always best and safest to use new tierces for curing purposes2 in fact1 there is great risk in using anything else4 ,you should never use brown sugar for sweet pickle1 but the very best grade of granulated sugar4 ,brown sugar is always more likely to contain foreign substances detrimental to the brine1 and in most cases causes the brine to turn ropy1 sometimes even causing it to ferment4 ,the purest of sugar should always be used for sweet pickle4 ,you have deviated from one of the greatest essentials to successful curing by not observing the most important of all requirements and that is an even temperature of about #ch degrees during the entire period of curing4 ,you state that your meat was sometimes in a temperature below freezing point1 but never cold enough to freeze the meat in the brine4 ,such a degree of temperature is enough to ruin your meat1 as the curing room should never be allowed to go below #cf degrees4 ,the moment you get the temperature below #cf degrees1 the meat ceases to take on salt and will not cure2 besides1 it is likely to spoil in the brine4 ,it is all right to cure heavy ,breakfast ,bacon six weeks1 but bacon from light or small hogs will cure perfectly in twenty to twenty-five days4 ,the meat1 however1 at a temperature below freezing point would not cure in six weeks or even in a much longer time4 ,we1 of course1 understand that the temperature in your curing room was not always below the freezing point1 but it should never be that cold4 ,we are going to send you free of charge our book1 8,secrets of ,meat ,curing and ,sausage ,making10 and we will ask you to read carefully all we have to say on 8,general ,hints for ,curing ,meats10 which covers the entire process1 including chilling1 overhauling1 pumping1 packing1 temperature1 etc4 ,you will also note that we advise against the use of molasses and syrup barrels1 as they are liable to cause ropiness of the brine4 ,also note what we have to say in regard to the handling of meat in curing1 the chilling room1 the condition of the meat1 and the proper time to slaughter4 ,if you will read carefully all we have to say in reference to curing in this book and will follow our methods and instructions1 you cannot fail to turn out the finest kind of mild cured sweet pickled meat1 having a most delicious flavor and a beautiful appearance4 ,we ask you to make the trial and report results4 ,,how ,,to ,,treat ,,pork ,,which ,,is ,,too ,,salty4 ,query4--,f4 ,b4 writes3 8,we have about twenty barrels of pork that have become very salty in the brine4 ,what would you do and how can we get the brine out80 ,ans4--,salt pork is usually put down in very strong brine1 therefore it is perfectly proper that pickled pork should be very salty4 ,if it is desired to store the pork for a long time1 it should be left in the strong brine and in order to freshen it so that it will not be so salty1 the pork should be washed in fresh water4 ,it is best to handle one barrel at a time as it is to be sold or used in the market4 ,the water in which the pork is soaked should be as cold as possible2 in fact1 it would do no harm to put a little ice in it4 ,by allowing the pickled pork to soak in the fresh water1 a great deal of the salt will be drawn from the meat4 ,the meat should be soaked twenty-four hours altogether1 and during the daytime the water should be changed every six hours4 ,after the meat has been soaked1 it can be placed in a mild brine1 which should not be over #dj degrees strength1 but if the meat can be disposed of in a few days1 it is not necessary to keep it in the brine at all4 ,it will be sufficient to place it on a shelf in the ice box2 at the end of three or four days1 it might be necessary to wash it off with fresh water4 ,,imitation ,,bull-,,meat-,,brand ,,sausage ,,binder4 ,,query4--,g4 ,h4 ,f4 writes3 ,we recently ordered from a jobber #ej lbs4 of ,freeze-,em ,pickle and #ajj lbs4 of ,bull-,meat ,sausage ,binder4 ,the ,freeze-,em ,pickle was not shipped but we received a barrel of what is claimed to be ,bull-,meat ,sausage ,binder4 ,we notice that the ,bull-,meat ,sausage ,binder is not put up in the regular way4 ,it is in a plain keg without any of your labels upon it4 ,we are suspicious about its genuineness4 ,do you ever ship ,bull-,meat ,sausage ,binder in this way8 ,as yet we have not opened the package to test it4 ,ans4--,you can rest assured that you have not received our goods and you should return them at once4 ,we never pack goods of ours of any description except in our well known packages with labels on the outside and circulars inside4 ,we never sell ,bull-,meat-,brand ,sausage ,binder in any other manner than in red drums1 which are familiar to you and the trade generally4 ,these drums vary only in size1 otherwise they are identical in every particular4 ,they have our large label on the head and our long label on the side1 just as you see them illustrated in the cuts which you will find in our circulars and advertisements4 ,you have received some substituted article which the shipper has sought to impose upon you with the hope that you would not question its genuineness4 ,we leave to your own ideas of fairness as to just how such a firm should be regarded4 ,our goods are the first and genuine of their kind and have won great prestige among butchers all over the ,united ,states4 ,unscrupulous parties in trade seek to reap some advantage from our great reputation by substituting worthless preparations upon which they make a big profit4 ,you should always be careful in ordering your goods to specify the article wanted and insist that the name of ,b4 ,heller ,co4 shall be upon the package and that you will accept no other4 ,upon receiving the goods1 you should always inspect the labels and see that they are ours4 ,do not be misled by similar names or packages resembling ours4 ,,complying ,,with ,,food ,,laws ,,in ,,curing ,,meats4 ,query4--,f4 ,k4 writes3 8,we should like to have you inform us what we can use in our state for curing meat and at the same time keep within the restrictions of the law4 ,they have prosecuted butchers all over the state of ,pennsylvania for using preservatives of some kinds1 and it leaves everyone in the meat business at a loss to know what to do4 ,we can't keep meat or cure it without using preservatives of some kind4 ,what would you advise us to do80 ,ans4--,we manufacture a preparation known as ,freeze-,em-,pickle1 which can be used for curing purposes and fully keep within the requirements of all food laws1 both state and ,national1 as well as laws of foreign countries4 ,this article can be used in all kinds of sausage1 fresh or dried4 ,we guarantee that the use of this article will not in any manner conflict with the pure food laws of your state1 and you are perfectly safe in using it4 ,its uses are so various that it would be impossible for us to give full directions for using it within the limits of these columns1 but we take pleasure in sending you a booklet which will give you all necessary instructions and much other valuable information4 ,,keeping ,,cured ,,meats ,,in ,,cellars ,,during ,,summer4 ,query4--,we have not enough cooler room to cure meat during the summer time1 and we want to know if there is any way we can keep cured meat in our cellar during ,june weather without it becoming too salty4 ,ans4--,even if you cure the meat in the winter and keep the cooler at a proper temperature and then leave the meat in the brine during the summer1 the brine will turn sour1 or become ropy1 or thick1 and will spoil the meat4 ,to store meat in brine1 it is absolutely necessary to keep it at a very low temperature4 ,in fact1 it is necessary to have an ice machine to keep the temperature in the cooler or storage room as low as #cj degrees4 ,you could get it as low as #bh degrees4 ,the meat would not freeze1 but by having the temperature so low1 the meat would not take on any more salt4 ,you seem to be of the opinion that if the pickle on the meat were reduced you could keep the meat in the brine and keep it in a warm temperature4 ,that would be impossible4 ,of course1 having the brine weaker1 it would not cause the meat to become so salty1 but nevertheless1 the brine would spoil1 and it would then spoil the meat4 ,to store meat in brine it is absolutely necessary to have the proper facilities and that means an ice machine4 ,our advice is that you cure enough meat during the winter according to the ,freeze-,em-,pickle process to carry you until the middle or end of ,may1 and then about the first of ,may begin curing some more meat in your regular cooler where the temperature is low enough so that the meat will cure properly4 ,,strong ,,lard ,,from ,,boars4 ,query4--,j4 ,a4 ,s4 writes3 8,i have rendered #ajj lbs4 of lard made as follows3 #ge lbs4 from fat barrows1 #be lbs4 from fat boars4 ,i find that the lard is strong4 ,can you give me the cause of it80 ,ans4--,the odor from boar fat is so strong that such fat should not be used in first grade lard4 ,boar fat will only make a second grade of lard4 ,we advise that you always keep it separate and sell it at a discount as a second grade of lard to bakers4 ,the strong boar odor cannot be removed from the lard and the only thing that can be done is to whiten and purify it4 ,in future render your barrow fat and boar fat separately4 ,,to ,,make ,,head ,,cheese ,,and ,,new ,,england ,,style ,,ham ,,solid ,answer4--,to make ,head ,cheese sticky and solid without putting hog rinds in it1 use ,bull-,meat-,brand ,sausage ,binder1 putting from ten to twelve pounds of ,bull-,meat-,brand ,sausage ,binder into #ajj pounds of meat4 ,the quantity used must be governed by the percentage proportion amount allowed by your ,state ,pure ,food ,law4 ,this will make a firm1 solid ,head ,cheese1 filling all the holes with a jelly-like mass4 ,bull-,meat-,brand ,sausage ,binder is an excellent binder for ,head ,cheese and other sausage products4 ,if you desire your ,new ,england ,style ,ham to be more sticky1 you must take your pork trimmings and cut them about the size of an egg and mix with every #ajj pounds of meat #a pound of our ,freeze-,em-,pickle1 but do not put any salt with them whatsoever4 ,let the meat stand in the cooler for a week and you will find that the juices in the meat will have been thickened like glue and be sticky4 ,then take the meat out of the cooler2 add #a pounds of salt to #ajj lbs4 of meat and season with ,zanzibar-,brand ,seasoning4 ,take a small quantity of this meat and grind it very fine and then mix the fine with the coarse pieces and stuff it4 ,cook it very carefully with slow heat1 then put it in the cooler in a press or put boards on it and press it down with stones4 ,your ,new ,england ,style ,pressed ,ham is then finished4 ,of course1 you can use some ,zanzibar-,carbon to color the casings4 ,see directions for momentary dipping on page #aag4 ,,how ,,to ,,prevent ,,mould ,,on ,,sausage1 ,,hams ,,and ,,bacon4 ,query4--,l4 ,b4 writes3 8,will you please let me know if there is anything to prevent the moulding of summer sausage1 hams and bacon80 ,ans4--,it is first necessary that you hang the sausage and meat in a dry1 cool room4 ,if you keep it in a room where the air is moist1 it will mould rapidly4 ,if lard is rubbed on the sausage and also the meat1 it will aid materially in preventing moulding4 ,when so used1 it should be applied with a cloth and rubbed on both the meat and the skin side4 ,if your meat has already begun to mould1 it should first be washed with warm water and then permitted to dry for a few hours4 ,when dry apply a little of the lard with a cloth4 ,,sharpening ,,knives ,,and ,,plates ,,of ,,meat ,,grinders4 ,query4--,f4 ,w4 ,f4 ,co4 asks how to sharpen knives and plates of meat grinders4 ,ans4--,if the plates are grooved and rough1 it will be necessary to have them turned off in a lathe4 ,then the knives should be sharpened on the cutting-edge just like a scissors4 ,we do not mean the flat side which runs against the plate4 ,but if the knife is also rough on the flat side1 then the flat side should be smoothed off a little on a grindstone1 and after the plate is turned down the knife should be ground with emery and oil right on the plate to make a tight fit4 ,if you have no lathe1 it will have to be done in a machine shop1 and in that event we would advise you to get into touch with some of the large concerns which supply butchers' cutlery1 etc4 ,we would be pleased to give you the names of some very good firms if you desire4 ,,how ,,to ,,cure ,,meat ,,from ,,farm-,,killed ,,hogs4 ,query4--,c4 ,a4 ,j4 writes3 ,i have more or less trouble in curing hams from farmer killed hogs4 ,the trouble ,i have is in the marrow4 ,would you please tell me the best way for farmers to kill and chill hogs and how is best to cure such meat8 ,ans4--,we take pleasure in sending you by mail under separate cover1 our book1 8,secrets of ,meat ,curing and ,sausage ,making40 ,this book will give you all needed information with reference to meat curing and sausage making4 ,you should study this carefully because it gives you the needed information for handling the meat before it is put in brine and during the time it is in the brine4 ,it tells you how to pump the meats2 how to make the brine for pumping2 when to overhaul the meat2 the temperature to cure in1 etc4 ,if you will follow all information given in these articles you will overcome the trouble you have had4 ,you should also use ,freeze-,em-,pickle for curing because by its use you will be able to turn out the finest mild-cured sweet pickled meats having a most delicious flavor1 of good appearance4 ,moreover you would have a uniform cure and no loss from sour meats4 ,you say that you have had trouble from hams souring at the marrow4 ,read carefully our article relating to the pumping of meats4 ,by pumping you will overcome the souring at the marrow4 ,,cause ,,of ,,failure ,,in ,,curing ,,meats4 ,query4--,h4 ,b4 writes3 ,i have been trying to cure corned beef1 but it has a very funny taste4 ,if you can tell me what is the trouble and how to avoid it ,i will be greatly obliged4 ,i boil the water for making it into brine and use refrigerated meats4 ,i thoroughly cleaned the barrel with scalding hot water4 ,i did not cure the meat in a cooler1 but in a room where the temperature runs from sixty to sixty-five degrees4 ,the brine was seventy degrees strength1 according to the pickle-tester4 ,i did not use either sugar or molasses in the brine4 ,the curing is a failure4 ,will you please give me all the information you can8 ,ans4--,your questions are their own answers4 ,it is impossible to cure ,corned ,beef or any other kind of meat in a room where the temperature is as high as #fj degrees4 ,it should not be higher than #de degrees1 and #dj degrees will be much better4 ,we refer you to our directions for curing ,corned ,beef in our book1 8,secrets of ,meat ,curing and ,sausage ,making40 ,the directions contained therein should always be followed to the letter1 if good results are desired1 and when they are followed you will turn out the very finest ,corned ,beef2 it will be in perfect condition and have the sweet taste so much desired4 ,the brine for #ajj pounds of meat should be made as follows3 #h pounds of common salt1 #a pound of ,freeze-,em-,pickle1 #b pounds of granulated sugar and #e gallons of cold water4 ,the meat should be cured in this brine ten to fifteen days1 according to the weight and thickness of the pieces4 ,use only fresh meats that have been thoroughly chilled4 ,,larding ,,needles--,,how ,,used4 ,query4--,f4 ,p4 ,c4 writes3 ,what are larding needles used for8 ,i would like to receive a copy of your book4 ,ans4--,a larding needle is used for drawing fine or thin strips of bacon through beef tenderloins and other kinds of meat4 ,frequently small strips of dry salt pork are drawn through beef tenderloins1 also through meat to be roasted4 ,this makes the meat nice and juicy and also imparts to it a fine flavor4 ,the strips which are to be drawn through the meat are cut very thin and usually square4 ,they are about to #c_/cb of an inch in thickness4 ,,why ,,cooler 8,,sweats40 ,query4--,f4 ,b4 writes3 8,i would like a little information in regard to my cooler4 ,in sultry weather it sweats terribly1 almost changing its natural finish to white and the sweat rolls down from it4 ,if you can give me any information as to how ,i can stop it1 ,i will be very thankful to you4 ,the inside of the cooler is perfectly dry2 in fact1 ,i could strike a match in it anywhere4 ,kindly let me know if there is any way of preventing this trouble40 ,ans4--,the trouble with your cooler is no doubt due to the moisture of the atmosphere and to some imperfection in insulation4 ,the defect can be remedied by the manufacturers4 ,you say the cooler is perfectly dry inside1 therefore1 its construction must be very good1 but the outside insulation is not just right1 so the outside becomes too cool and the moist air coming in contact with the cold surface readily condenses4 ,if the cooler can be insulated in such a way that the outside will not become so cold1 we have no doubt your trouble can be overcome4 ,,legality ,,of ,,white ,,berliner ,,brand ,,konservirungs-,,salze4 ,query4--,o4 ,b4 writes3 8,we notice in the ,scientific ,meat ,industry that you claim ,white ,berliner ,konservirungs-,salze can be used as a preservative for meats and keep within the requirements of the food laws of ,pennsylvania4 ,we wish to inquire whether one is perfectly safe in using this preparation as a preservative in ,pennsylvania4 ,of course it is well understood that butchers must use a preservative of some kind1 but they are interpreting the law in this state very strictly4 ,please let us hear from you fully in regard to this40 ,ans4--,white ,berliner ,konservirungs-,salze1 when used in the proportion of four to eight ounces to each #ajj lbs4 of meat1 complies with the pure food laws of ,pennsylvania4 ,no one need hesitate to use it for all the purposes for which we have recommended it in these columns1 as there would be no grounds for action against anyone for its use4 ,it is perfectly harmless and is everywhere recognized as such4 ,no objection has been made against its use4 ,we advise all butchers in ,pennsylvania to make use of this preparation1 as it will fully meet their requirements and absolve them from prosecution for the use of a meat preservative4 ,,cold-,,storine ,,is ,,now ,,legal4 ,query4--,l4 ,b4 ,s43 ,we notice that you have put ,cold-,storine on the market again4 ,is this product now legal to use8 ,ans4--,in reply to your favor of the #ajth inst4 we are pleased to inform you that ,cold-,storine is now made under a new improved formula and contains no ingredients that have been ruled out under the ,national ,pure ,food ,law or the ,federal ,meat ,inspection ,law4 ,it is therefore now legal to use everywhere4 ,as you undoubtedly know1 ,cold-,storine is used to keep sausage1 tripe1 tongue1 poultry1 etc41 in a good condition1 and it does this work most satisfactorily4 ,simply by storing the sausage1 tripe and other meats in a solution of ,cold-,storine1 each night1 they can be displayed on the counters during the entire day1 and yet keep in a good condition for a week or longer4 ,this preparation can save you considerable money by preventing losses from spoiled goods4 ,you undoubtedly have your greatest difficulty in keeping link pork sausage in a good salable condition after it has been exposed on the counter for several days4 ,this difficulty is entirely overcome by storing them in a solution of ,cold-,storine over night4 ,it will prevent them from becoming slimy and enable them to retain their full weight and fresh appearance until sold4 ,you are of course anxious to cut down your percentage of losses from spoiled goods1 as nothing else eats so large a hole into your profits as this4 ,so we expect you will be glad to hear that you can again use ,cold-,storine4 ,like all progressive meat dealers1 you undoubtedly look upon the use of ,cold-,storine1 not as an item of expense1 but as a big money-making proposition4 ,we enclose herewith our folder entitled1 8,put a ,dollar ,into ,cold-,storine and ,take ,out ,ten10 which will give you further information on this product4 ,,how ,,to ,,give ,a ,,bright1 ,,red ,,color ,,to ,,bologna ,,and ,,frankfort ,,sausage ,,without ,,artificial ,,coloring4 ,query4--,i am trying to make ,bologna and ,frankfort sausage1 and make it all right except the color of the meat4 ,i cannot get a nice pink color4 ,i have tried ,freeze-,em ,pickle2 it is all right1 but it is too slow a process4 ,i want to make my sausage out of fresh meat and smoke it in a smoke-house1 but cannot get a nice pink color on the meat4 ,it has a gray color and does not look right4 ,i have a color on hand1 but it don't give satisfaction4 ,it makes the meat too red and does not look good4 ,now1 if you have anything that will overcome my trouble and will give my sausage a nice pink color1 not red1 and will comply with the ,national ,pure ,food ,law1 send it right along4 ,i will remit on arrival4 ,i would send the money now1 but do not know the value of it4 ,i make about twenty-five pounds of sausage at a batch4 ,ans4--,your letter of recent date received4 ,you say you are trying to make bologna and that you make it all right1 but that the color of the meat is not a nice pink color4 ,you say you tried the ,freeze-,em-,pickle and that it worked all right1 but that it is too slow a process4 ,you further say you want to make your bologna out of fresh meat1 but that you do not get a nice pink color when it is made that way4 ,you say the meat is gray4 ,in all of that you are correct1 and you will always have a gray sausage unless you make it with ,freeze-,em-,pickle according to the directions in our circular4 ,if you make bologna sausage out of fresh meat1 it1 of course1 will be gray4 ,if you roast a piece of beef1 it will be gray4 ,if you cook a piece of beef1 it will be gray4 ,it is the same with bologna4 ,when bologna is made with fresh meat1 it will be gray1 just as though you take a piece of fresh meat and boil it4 ,it is impossible to make bologna with a pink color and make it out of fresh meat4 ,for that reason1 we recommend you to use ,freeze-,em-,pickle and prepare your bologna meat with ,freeze-,em-,pickle beforehand4 ,you can do that in about two or three days4 ,it is better1 however1 to let the meat cure for a week4 ,all you have to do is to trim out the beef and pork trimmings with which you intend to make the bologna1 cut the pieces up about the size of an ,english walnut and sprinkle on ,freeze-,em-,pickle in the proportion of one pound ,freeze-,em-,pickle to every #ajj pounds of meat4 ,mix the meat thoroughly and then pack it tightly in a tierce or a box1 in fact a shallow box where the meat is not very thick is better1 but pack it in tightly1 and then put it in the cooler and let it remain there for at least four or five days1 or a week1 if possible4 ,then when you make bologna1 the bologna will be better in flavor1 will be juicier1 will have a fine red appearance1 and will be perfect in all respects4 ,this we positively guarantee4 ,if you want to make bologna and frankfort sausage properly and have it right in all respects1 you must take the necessary time and prepare the meat accordingly4 ,formerly when artificial colors could be used in bologna and frankfort sausage1 then it was all right to make it out of fresh meat and use an artificial inside color1 but now1 however1 the food laws are such that you cannot use an inside color and therefore it is necessary to make it according to the ,freeze-,em-,pickle process and with our ,freeze-,em-,pickle4 ,then you will have a nice pink color on the inside of your bologna and frankfort sausage4 ,you say you have a color on hand but it does not give satisfaction4 ,it is a good thing that it does not give satisfaction1 because if you were to use it1 you could be arrested and fined and it would cause you a great deal of trouble2 in fact1 your reputation might be ruined if your name got in the papers stating that you used coloring on the inside of your bologna and frankfort sausage1 because the food laws prohibit that4 ,by using the ,freeze-,em-,pickle process you will make sausage that will in every way comply with your state food law and will at the same time1 have a fine inside color1 and excellent flavor and splendid keeping qualities4 ,this will overcome all the troubles you mention1 and all that is necessary is for you to prepare your meats a few days before hand4 ,in fact1 you can prepare a quantity of the meat before hand and keep it and use it along as you need it1 making up #be pounds at a time whenever you wish to do so1 and leave the balance until a later occasion4 ,meat will keep this way in a good cooler indefinitely4 ,this is the only way we can recommend your making sausage that will comply with your law and at the same time have the color you desire4 ,of course1 it is a little more trouble1 but it is trouble that will well repay you1 because your sausage will really be of better quality and it will make a much better appearance4 ,,how ,,to ,,remove ,,wool ,,from ,,green ,,and ,,dry ,,sheep ,,pelts ,question4--,k4 ,m4 ,co4 writes3 ,can you give us a method for pulling the wool from green hides and also from dry hides8 ,we get the dead carcasses from the feed and transit yards--a good many hundred pelts during a year4 ,lots of these pelts are torn4 ,if we can pull the wool we will be able to realize more money out of handling these pelts4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden47 ,answer4--,as a general rule1 wool is pulled from pelts by concerns that make this work a business4 ,the method used is sweating and steaming the pelts4 ,the pelts are hung on racks in a room into which live steam is turned4 ,the pelts are kept hot for a number of days and the heat loosens the wool4 ,it can then be easily pulled from the skin4 ,the wool is then dried and baled4 ,you could not adopt this method profitably on a small scale1 but we will give you a method that you can use which will prove a satisfactory way for small handlers of pelts who desire to pull the wool4 ,make a pile of your pelts1 wetting the pelts as you pile them4 ,cover the pelts with blankets or gunny sacks and allow the pile of pelts to sweat4 ,the wet pelts being covered up tight1 will become hot and sweat4 ,this will loosen the wool and it can be readily pulled off4 ,another way of removing the wool from pelts is to spread the pelts upon the floor1 with the wool down next to the floor4 ,on the skin side of the pelts place crushed fresh lime and dampen the lime4 ,this wetting of the lime will cause it to slake and soak into the skin4 ,the wool will be loosened by this treatment of the pelts and it can be easily pulled4 ,this method1 however1 will spoil the skins and render them of no value4 ,the simpler method of handling the green hides by a butcher or other dealer who has only a small business equipment is to use the sweating process4 ,by this method both the wool and the skins can be saved and sold4 ,ordinarily1 by the sweating method the pelts are piled one on top of the other1 some water sprinkled on each pelt1 and the piles made from two feet to three feet high1 and allowed to sweat4 ,great care must be taken not to let the pelts sweat too much1 otherwise the hide will decay and in pulling the wool the hide will tear4 ,as soon as the wool is sufficiently loosened from the pelt it should be pulled4 ,the skins can then be salted and cured1 or the skins can be put into a brine and cured4 ,after the skins are thoroughly cured they are ready to be shipped to the tannery4 ,,how ,,to ,,make ,,peppered ,,beef ,question4--,g4 ,e4 ,o',f4 writes--,can you furnish me with a recipe for making 7,postromer7 ,peppered ,beef8 ,i am a user of your goods and will be under obligations to you for this information4 7,copyrighted by ,b4 ,heller ,co42 ,reprint ,forbidden7 ,answer4--,we do not clearly understand your question4 ,if you mean cured ,briskets that are covered with red pepper1 or ,paprika ,compound1 and then smoked1 you can proceed as follows3 ,cure your boneless briskets in corned beef brine with garlic in it4 ,you will find a formula for this in our book1 8,secrets of ,meat ,curing and ,sausage ,making10 a copy of which we are sending you4 ,after the meat is cured1 and before you place it in the smoke-house1 rub our ,chile ,powder all over the outside of it1 and then smoke it4 ,or1 you can smoke it and cook it1 and then rub the ,chile ,powder over it after it is cooked4 ,in this way1 you will use less ,chile ,powder4 ,if this does not fully answer your question write us again giving us more complete statement of what is desired4 ,,utilizing ,,fat ,,trimmings ,question4--,h4 ,a4 writes3 ,please send me information as to how to use up my fat trimmings4 ,answer4--,the best way to make use of your fat trimmings is to work them up into ,pork ,sausage1 using plenty of ,bull-,meat-,brand ,sausage ,binder to absorb the fat4 ,when plenty of ,bull-,meat ,sausage ,binder is used the fat stays in the sausage when fried instead of frying out4 ,this keeps the meat from shrinking4 ,illustration3 ,,freeze-,,em ,,pickle ,for ,curing ,hams1 ,bacon1 ,shoulders1 ,corned ,beef1 and for ,curing ,beef and ,pork for making all kinds of ,sausage ,freeze-,em-,pickle is a preparation for ,curing ,hams1 ,shoulders1 ,bacon1 ,corned ,beef1 ,dry ,salt ,meat1 ,pickled ,pork and ,meat for ,making ,bologna and other kinds of sausage1 etc4 ,the ,freeze-,em-,pickle ,process retards fermentation and souring of brine when used according to our directions4 ,it gives a delicious1 mild flavor1 curing the meat more uniformly and with a fine color4 ,by its use curing is made easier1 and anyone1 without being experienced1 can cure meats successfully4 ,trimmings and sausage meats treated with dry ,freeze-,em-,pickle can be stored away for six months1 or even longer1 and will then make better sausage than will fresh meats4 ,dry curing meats for sausage by the ,freeze-,em-,pickle ,process congeals the albumen in the meat1 so that it and the juices do not draw out in the form of brine4 ,it thus keeps more of the nutriment and flavor in the meat and sausage1 making it more juicy and better when fried or otherwise cooked4 ,those using the ,freeze-,em-,pickle ,process have an absolute guaranty in its use and can always depend upon getting good results when our directions are followed4 ,it possesses the advantage which the curer of meat has been seeking for years1 and it also fully complies with the ,state1 ,national and ,foreign ,food ,laws4 ,the ,freeze-,em-,pickle ,process of curing meats gives a mild1 delicious flavored cure4 ,meats cured by it will not be too salty1 but will have that sugar-cured flavor which is so much liked4 ,,making ,,bologna ,,and ,,frankfurt ,,sausage ,the ,freeze-,em-,pickle ,process is highly recommended for preparing meat for ,bologna1 ,frankfurts1 etc4 ,when the meat for ,bologna and ,frankfurt ,sausage is prepared by this ,process1 the sausage made will be juicy and delicious4 ,,eliminate ,,meat-,,curing ,,troubles ,packers1 ,butchers and ,curers have many difficulties in turning out good1 sweet-pickle cured meat4 ,by adopting the ,freeze-,em-,pickle ,process these troubles are eliminated and the finished products are superior to those made in other ways4 ,write for ,lowest ,prices ,illustration ,our ,guaranty ,we guarantee that ,freeze-,em-,pickle does not contain any ingredient that has been ruled out by any food law and we further guarantee that the ,freeze-,em-,pickle ,process of curing meats is in accordance with the requirements of the ,federal ,meat ,inspection ,law4 ,we also guarantee that meats cured by the ,freeze-,em-,pickle ,process will have a fine flavor and a mild1 sweet cure when our directions are followed in every detail4 ,we guarantee that meats treated by the ,freeze-,em-,pickle ,process will not spoil nor sour if kept under proper conditions4 ,freeze-,em-,pickle is being used by many ,united ,states ,government ,inspected ,packing ,houses throughout the country4 ,illustration ,b ,heller ,co ,the ,secret of ,making ,money in ,meat ,products ,lies in the ,prevention of ,losses ,save ,money by ,preventing the ,losses ,due to ,spoiled ,meat ,use ,b4 ,,heller ,,co',s 8,a0 ,,condimentine 8,a0 ,condimentine is a ,condimental ,preparation used as an aid in ,keeping in a ,fresh ,condition for a reasonable time ,fresh ,sausage such as ,pork ,sausage1 ,liver ,sausage1 ,head ,cheese1 etc4 ,does not alter the ,natural ,color of the meat4 ,illustration 8,a0 ,condimentine complies with ,pure ,food ,laws1 ,national and ,state4 ,its use is permitted in ,government ,inspected ,packing ,houses4 ,it is worked into the sausage with the seasoning1 simply adding to #a pound 8,a0 ,condimentine to every #ajj pounds of meat4 ,in this way1 uncured meats can be shipped long distances or held without loss of the fresh1 red color for a reasonable period4 ,its nominal cost is a cheap insurance against loss from spoilage4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s 8,b0 ,,condimentine ,for ,use in ,smoked ,sausage1 ,meat ,loaves1 etc4 ,,keeps ,,your ,,sausage ,,in ,,good ,,condition ,,for ,a ,,reasonable ,,time 8,b0 ,condimentine is a preparation for assisting in keeping ,smoked ,sausage1 such as ,bologna1 ,frankfurts1 ,ham-,bologna1 ,summer ,sausage1 ,meat ,loaves1 etc41 in marketable condition for a reasonable length of time4 ,illustration ,smoked ,sausage can be kept in good condition for a reasonable time by using 8,b0 ,condimentine1 and may be ,shipped to a ,distance with ,safety4 ,the ,sausage will remain in firm condition for a reasonable length of time4 ,the meat will also retain a ,red ,color4 ,it is easy to use1 simply adding it as spices are added1 to #a pound 8,b0 ,condimentine to every #ajj pounds of meat4 ,the benefits derived from 8,b0 ,condimentine are out of all proportion to the nominal cost4 ,write for ,lowest ,prices ,,berliner ,,brand ,,konservirungs ,,salt 7,,conserving ,,salt7 7,,white7 ,,used ,,for ,,fresh ,,meats ,,veal1 ,,mutton1 ,,game1 ,,etc4 ,for ,salting and as an aid in ,keeping in ,good ,condition ,pork and ,liver ,sausage1 ,head ,cheese1 etc41 also used for the temporary keeping of ,fresh ,meats such as ,veal1 ,mutton1 ,game1 etc4 ,it does not contain any ingredients prohibited under the ,national or ,state ,pure ,food ,laws4 ,illustration ,it is easy to use1 being added to the meat like spice1 a simple and effective process4 ,write for ,lowest ,prices ,,berliner ,,brand ,,konservirungs ,,salt 7,,conserving ,,salt7 7,,red ,,cure7 ,,used ,,for ,,curing ,,hams1 ,,bacon1 ,,tongue1 ,,dried ,,beef1 ,,pickled ,,pork1 ,,meat1 ,,pigs ,,feet1 ,,head ,,cheese1 ,,etc4 ,for ,curing ,hams1 ,bacon1 ,tongues1 ,dried ,beef1 ,pickled ,pork1 ,pigs ,feet1 ,head ,cheese1 ,meat1 etc41 and for ,salting ,trimmings for ,bologna and ,frankfurt ,sausage4 ,it does not contain any ingredients prohibited under the ,national or ,state ,pure ,food ,laws4 ,illustration ,the ,red ,konservirungs salt is added to the uncured sausage meats intended for smoking1 just as salt or spices would be added4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s4 ,,ham-,,roll-,,ine ,illustration3 ,a ,meat ,curing ,preparation used in ,making ,prepared ,ham ,rolls ,ham-,roll-,ine is a powdered preparation put up expressly for curing ,ham ,trimmings used in making ,sausage or ,ham ,rolls4 ,it produces a ,fine1 ,mild ,cure1 and gives the meat a beautiful appetizing color and excellent flavor4 ,ham or ,sausage ,rolls in which ,ham-,roll-,ine is used are kept in a fresh1 appetizing condition when displayed on the counter1 thereby greatly increasing the sales4 ,ham-,roll-,ine complies with the ,united ,states ,government ,meat ,inspection ,regulations1 and its use is permitted in all ,government ,inspected ,packing ,houses4 ,it is legal to use under the ,united ,states ,pure ,food ,laws4 ,directions for making ,ham ,rolls or ,sausage ,rolls will be sent on request4 ,write for ,lowest ,prices ,keep ,your ,sausage1 ,sweetbreads1 ,pigs ,feet1 etc41 in ,better ,condition by ,using ,,cold-,,storine ,,trade ,,mark ,,registered ,,reduces ,,losses ,,from ,,spoiled ,,goods ,illustration ,by simply storing your ,sausage1 ,sweet ,breads1 ,pigs ,feet1 ,tripe1 etc41 in a solution of ,cold ,storine over night1 you will increase your profits by reducing losses from the spoiling of these products4 ,losses due to spoiled meats cut down profits greatly1 and the butcher should be interested in an article that reduces such losses4 ,use ,cold ,storine and you will reduce your losses from spoilage4 ,by keeping the sausages in this way1 they do not dry out or become slimy or moldy as they do when hung in the cooler4 ,write for ,prices ,illustration3 ,,freeze-,,em 7,,trade-,,mark ,,registered7 ,illustration ,,for ,,ice ,,boxes3--,after thoroughly washing every part of the interior with hot water and soap or a reliable washing powder 7we strongly recommend ,ozo ,washing ,powder7 prepare a rinsing solution by dissolving four ounces of ,freeze-,em to each gallon of ,hot ,water required1 and thoroughly rinse every corner and crevice with this rinsing solution4 ,we recommend this same strength rinsing solution for rinsing ,blocks1 ,pails1 ,tubs and all ,butchers and ,sausage ,makers ,tools and ,machinery4 ,when cleaning old barrels used for ,curing1 use the same strength solution on both the inside and outside of all barrels before putting in new brine1 always using fresh boiling hot water for the final rinse4 ,freeze-,em is an entirely different article to ,freeze-,em ,pickle4 ,the latter is the wonderful curing compound used in ,government ,inspected ,packing ,houses4 7,see pages #bdh-bej7 ,write for ,lowest ,prices ,illustration3 ,,freeze-,,em 7,,trade ,,mark ,,registered7 ,new ,style ,package ,adopted ,jan4 #a1 #aiah ,illustration ,for many years ,freeze-,em has been packed only in one and five-pound bottles4 ,on account of the high freight rate on ,chemicals in glass1 we decided to change this package4 ,from now on1 our trade can procure it in cans if they so desire1 although we will continue to supply it in bottles to those who prefer that style package4 ,the cans will effect a saving in transportation for our trade that will be well worth considering4 ,the liberal use of ,freeze-,em1 in either style package1 prevents the corrupting influence of decomposing meat particles in meat block tops and other tools1 utensils and machinery4 ,it is put up in #a-pound and #e-pound cans1 #be-pound and #ej-pound pails1 #ajj-pound kegs1 half-barrels of #bjj pounds1 and barrels of #ejj pounds4 ,write for ,lowest ,prices ,,deodorine ,trade-,mark ,,the ,,deodorizer ,,that ,,leaves ,,no ,,smell ,illustration ,a ,powerful and ,harmless ,deodorizing ,disinfectant1 for use in places where a ,disinfectant is desired which does not give off any odor from itself but immediately destroys the odor with which it comes in contact4 ,deodorine produces a solution that will ,destroy ,offensive ,odors and will ,,not leave any odor of itself4 ,most ,deodorizers have an odor of their own1 which in many instances is as offensive as the odor they are expected to remove4 ,such ,deodorizers cannot be ,used around ,food ,products1 because of the smell which they impart to such articles4 ,not so with ,deodorine4 ,it destroys the ,odors of ,putrefaction by ,substituting ,oxygen for the ,foul ,air4 ,deodorine ,solution is ,not ,caustic and will not injure any metal1 ,wooden or ,porcelain ware1 neither will it injure or irritate the hands or other portions of the skin with which it comes in contact4 ,deodorine can be used to ,destroy the ,offensive ,odors which form in ,urinals1 ,toilets1 ,cuspidors1 etc4 ,as soon as it is applied1 the ,odors ,cease4 ,deodorine is very cheap to use4 ,one teaspoonful makes two gallons of ,deodorizing ,solution1 suitable for ,sprinkling ,floors1 ,washing out ,ice ,boxes1 ,fish ,boxes1 ,flushing ,urinals1 etc4 ,it is so cheap that it can be freely used1 and it leaves the air in any room where it is used so ,sweet and ,pure that after a trial no ,butcher or ,fish ,dealer will do without it4 ,it destroys the odors arising from decomposing particles of meat or fish which may have lodged in floor cracks1 and checks their further decomposition4 ,write for ,lowest ,prices ,your ,customers are ,interested in the ,sanitary ,condition of ,your ,place of ,business ,,by ,,using ,illustration3 ,aseptifume ,,trade ,,mark ,,registered ,you will ,secure their ,confidence and make ,sure of their ,continued ,patronage because your place will be ,clean4 ,illustration ,aseptifume is used for ,purifying the ,air and ,destroying ,obnoxious ,odors in ,hide ,rooms1 ,rendering ,rooms1 ,slaughter ,houses1 and many other places4 ,it can be used in ,refrigerators1 ,fruit and ,vegetable ,cellars1 etc41 by removing all ,food ,products and then ,burning ,aseptifume in them4 ,this method of ,using ,aseptifume will put ,food-,storage ,places in better and more ,wholesome ,condition4 ,left over-night in a sealed room1 it kills flies and all other insects there and destroys objectionable odors4 ,write for ,lowest ,prices ,illustration ,,bull-,,meat-,,brand ,,flour ,highly ,recommended as a ,sausage ,binder and ,meat ,juice ,absorbent ,sausage makers who have made a test of ,bull-,meat-,brand ,flour say that it is a most satisfactory ,blender1 ,binder and ,absorbent for ,bologna1 ,frankfurts1 ,pork ,sausage1 etc4 ,bull-,meat-,brand ,flour is a ,pure ,cereal ,product made from the ,glutinous parts of selected grain and contains no adulterants of any kind4 ,it possesses those absorbing and binding qualities which make it especially adapted for use in sausage making4 ,it adds to the nutritive qualities of the sausage through its tendency to absorb and retain the meat juices and fats4 ,this makes the sausage more juicy and appetizing4 ,illustration3 ,,bull-,,meat-,,brand ,flour ,bull-,meat-,brand ,flour does not dry out nor become lumpy1 but blends with the meat and fat when used according to our directions4 ,bull-,meat-,brand ,flour complies with the requirements of the ,pure ,food ,laws4 ,being a wholesome and nutritious article of food in itself1 it improves the sausage in flavor by holding the juices in the sausage4 ,our guarantee is attached to every package of ,bull-,meat-,brand ,flour leaving our factory4 ,prices on ,application ,don't ,envy the ,successful ,sausage ,maker ,but ,make ,your ,sausage ,equal ,any ,in ,flavor ,,by ,,using ,,our ,,prepared ,,sausage ,,seasonings ,be ,a ,successful ,sausage ,maker ,yourself ,,satisfaction ,,guaranteed ,illustration ,in order to make ,fine ,sausage the ,sausage ,maker must use ,fine ,seasonings4 ,it pays to use the very best ,seasonings that can be obtained4 ,zanzibar-,brand ,prepared ,sausage ,seasonings are made from carefully tested and selected spices and herbs4 ,their use gives to ,sausage a delicious and appetizing flavor4 ,the pleasing aroma arising from cooked ,sausage containing these ,seasonings adds zest to the appetite4 ,zanzibar-,brand ,sausage ,seasonings are #ajj ,spices and ,herbs4 ,there are so called sausage seasonings on the market which contain #dj to #ej bread crumbs4 ,buy the all seasoning kind 7,zanzibar-,brand7 and be safe4 ,our ,zanzibar-,brand ,sausage ,seasonings cost a little more than the ordinary kind1 but they are ,guaranteed to be ,all ,spice and ,free from ,adulteration4 ,the ,formulas from which the ,zanzibar-,brand ,sausage ,seasonings are made are old ,secret ,formulas the property of ,b4 ,heller ,co4 ,these ,formulas have been used in past generations in the ,heller ,family1 and also by ,mr4 ,adolph ,heller1 while in the ,packing and ,sausage ,business4 ,the added ,perfection of these ,formulas has been brought about through the twenty years of ,b4 ,heller ,co's experience as ,experts and ,consulting ,packing ,house ,chemists4 ,zanzibar-,brand ,prepared ,sausage ,seasonings impart a ,fine ,flavor as well as a ,delicious ,aroma to all kinds of ,sausage4 ,the ingredients used in the ,zanzibar-,brand ,seasonings are ,pure1 and of ,high ,quality4 ,the combinations impart to ,sausage a ,zestful and ,piquant ,flavor entirely their own1 which is very ,delicious and ,appetizing and one which is exceedingly pleasing4 ,zanzibar-,brand ,seasonings will help increase anyone's ,sausage ,trade wherever used1 because the ,sausage ,flavored with these ,seasonings will have such a ,fine ,flavor as well as an ,appetizing ,aroma4 ,owing to the ,zanzibar-,brand ,seasonings being ,free from ,adulterations1 and of ,high ,quality1 it is necessary to use only one-half as much of the ,zanzibar-,brand ,seasonings as of diluted and adulterated prepared ,seasonings or ,spices4 ,it1 therefore1 can be seen that our ,zanzibar-,brand ,seasonings are ,cheaper owing to the small amount required to give the ,sausage the ,desired ,flavor4 ,any ,sausage ,maker who will try these ,seasonings will always use them1 not only because they give such a ,delicious ,flavor to the ,sausage1 but also owing to the economy in their use4 ,following are the principal seasonings we put up1 used by some of the most celebrated sausage makers3 ,pork ,sausage ,seasoning1 without ,sage ,pork ,sausage ,seasoning1 with ,sage ,bologna1 ,smoked ,sausage ,seasoning ,frankfurt and ,wiener ,sausage ,seas'ng ,liver1 ,blood1 ,head ,cheese ,seasoning ,swedish ,style ,sausage ,seasoning ,polish ,style ,sausage ,seasoning ,summer ,sausage ,seasoning ,pickled ,tongue1 ,pigs ,feet ,seasoning ,corned ,beef ,seasoning ,hamburger ,seasoning ,spanish ,style ,sausage ,seasoning ,chile ,powder1 ,zanzibar-,brand ,they are put up in cans of #aj1 #be1 #ej and #ajj pounds and in barrels of #cjj pounds4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,zanzibar-,,brand ,,chile ,,powder ,keep ,up ,quality and ,get the ,business by ,using ,our ,chile ,powder ,a ,flavor for ,spanish ,style ,dishes ,illustration ,a ,fine ,flavoring for ,chile ,con ,carne1 ,chile ,loaves1 ,tamales1 ,salads1 ,chorizos1 etc4 ,zanzibar-,brand ,chile ,powder is different from the general run of ,chile ,powders4 ,it is especially prepared for the flavoring or seasoning of ,mexican or ,spanish ,style ,food ,dishes1 such as ,chile ,con ,carne1 ,tamales1 ,enchiladas1 ,chile ,loaves1 ,chorizos1 ,gravies1 ,salads and many other dishes4 ,when you feel a longing for something good to eat1 and cannot express your desire in words1 something that will sharpen appetite and gratify an unsatisfied craving1 try our ,chile ,powder in one of the dishes above named1 and you will find satisfaction and content4 ,put up in cans of various sizes1 containing #e1 #aj1 #be1 #ej1 or #ajj pounds1 and in #bbe-pound drums4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,zanzibar-,,brand ,,savory ,,jell-,,jell ,produces a ,delicious ,jell for ,filling in ,meat ,preparations ,illustration ,for use in ,meat ,pies1 ,meat ,loaves1 ,head ,cheese1 ,souse1 ,jellied ,pigs ,feet1 or any ,meat ,food ,products where it is desired to have a nice jellied appearance when cold4 ,the flavors of the spices and aromatics used to produce ,savory ,jell-,jell are so thoroughly combined during our process of manufacture that no particular flavor is predominant4 ,the flavors are evenly balanced and blended4 ,use ,savory ,jell-,jell to fill ,meat ,pies1 mix in with the ,meat ,loaves before baking and as a ,jell ,binder and ,flavoring in ,head ,cheese4 ,the ,flavor of ,savory ,jell-,jell ,can ,not be produced by a ,mixture of ,spices ,prices on ,application ,illustration ,b4 ,,heller ,,co',s ,,zanzibar-,,brand ,,celery-,,zest ,zanzibar-,brand ,celery-,zest is a combination of ,celery and other condiments4 ,it is finely pulverized1 and therefore mixes readily and uniformly with articles of food in which it is used1 giving them a ,delicious ,celery ,flavor without salt4 ,zanzibar-,brand ,celery-,zest possesses all the flavoring qualities of the finest fresh celery1 and has the advantage of being available for use at all seasons of the year4 ,it is always ready for use and does not spoil4 ,it is unsurpassed for flavoring ,meat ,loaves1 ,sausages1 and dishes prepared for delicatessen stores1 using ,celery-,zest for its spicy celery aroma4 ,it has a distinctive flavor which will increase the business of any one using it4 ,it imparts an appetizing1 zestful flavor like that obtained from fresh celery4 ,it is free from salt therefore does not make articles in which it is used salty4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,vacuum-,,brand ,,garlic ,,compound 7,,garlic ,,and ,,cereal7 ,an ,appetizing ,flavor for ,high ,grade ,foods ,illustration ,vacuum-,brand ,garlic ,compound is a powder made from ,selected ,fresh ,garlic4 ,the ,fresh ,garlic is ,dried1 ,evaporated1 ,powdered and ,combined with ,cereal to retain the essential flavoring principle by a ,special ,process of our own4 ,our method of preparing ,vacuum-,brand ,garlic ,compound holds the ,delicious ,flavoring ,properties of the ,fresh ,garlic in a manner that permits their being easily and thoroughly mingled with the foods to be flavored4 ,vacuum-,brand ,garlic ,compound is ,excellent as a ,flavoring for ,bologna and ,frankfurt ,sausage1 ,corned ,beef1 ,chile ,sauce1 etc4 ,it is put up in cans of various sizes1 containing #a1 #e1 #aj1 #be1 #ej1 and #ajj pounds2 also in barrels containing #bej pounds4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,vacuum-,,brand ,pure ,garlic ,powder ,illustration ,this is the ,pure ,garlic with the moisture extracted and then finely powdered4 ,available and ready for use at all times in any climate2 unvarying in its strength1 goes farthest1 and most economical in use4 ,its powder form admits of a more even distribution4 ,vacuum-,brand ,pure ,garlic ,powder is suitable for ,meats1 ,sausages1 ,meat ,loaves1 and other food products4 ,this ,garlic is recommended for use in ,sausage and other food products in which no cereal is used4 ,in foods where cereals are used the ,garlic ,compound is the best and cheapest to use4 ,we guarantee ,vacuum-,brand ,garlic ,powder to comply with the ,national and ,state ,pure ,food ,laws1 and our guarantee is affixed to each package4 ,it is put up in cans of various sizes1 containing #a1 #e1 #aj1 #be1 #ej1 and #ajj pounds2 also1 in barrels containing #bej pounds4 ,write for ,lowest ,prices ,,zanzibar-,,carbon ,,certified ,,casing ,,brown ,,color ,zanzibar-,carbon ,certified ,casing ,brown ,color ,gives ,sausage ,casings an ,appetizing ,smoke ,shade ,color4 ,illustration ,zanzibar-,carbon ,brand ,certified ,casing ,brown ,color is a ,harmless ,color4 ,each batch is tested and passed as permissible and as harmless by the ,united ,states ,department of ,agriculture1 before being shipped by us and it is therefore legal to use under the rulings of the ,federal ,meat ,inspection ,law and may be used under the ,government rules in ,packing ,houses and ,sausage ,factories having ,united ,states ,government ,inspection4 7,see guarantee on page #bga47 ,this ,color gives the ,sausage ,casings an ,appetizing1 ,attractive ,appearance4 ,it should be used by all sausage manufacturers because it is a ,harmless ,color1 and perfectly safe to use4 ,it is ,guaranteed to give satisfaction when our directions are followed4 ,b4 ,,heller ,,co4 ,zanzibar-,carbon ,casing-,brown saves time and shrinkage--saves the juices1 flavor1 and appearance of sausage by cutting down the time needed for smoking4 ,it does not color the water when the customer re-cooks the sausage4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,zanzibar-,,carbon-,,brand ,color for ,liver ,sausage ,casings ,illustration ,,zanzibar-,,carbon-,,brand ,,casing ,,yellow ,,mixture ,,gives ,,to ,,liver ,,sausage ,,casings ,,that ,,appetizing ,,yellow ,,color ,zanzibar-,carbon-,brand ,casing ,yellow ,mixture is used for the purpose of giving ,liver ,sausage ,casings an ,attractive ,light ,smoke ,shade ,color2 an appearance that is so greatly desired by makers of ,smoked ,liver ,sausage4 ,casing ,yellow ,mixture should be used by all progressive ,sausage ,makers as a great help in building business4 ,zanzibar-,carbon-,brand ,casing ,yellow ,mixture is a ,harmless1 ,yellow ,smoke ,shade ,color4 ,each batch is tested and passed as permissible by the ,united ,states ,department of ,agriculture before it is shipped by us4 ,it is legal to use under the ,federal ,meat ,inspection ,law1 and may be used in ,packing ,houses and ,sausage ,factories having ,united ,states ,government ,inspection when used according to the rulings4 7,see guarantee on page #bga7 ,both the ,liver ,sausage ,casing-,color and the ,smoked ,sausage ,casing-,color are put up in cans of various sizes1 containing #a1 #e1 #aj1 #be1 #ej1 and #ajj pounds4 ,write for ,lowest ,prices ,,our ,,guaranty ,we hereby ,guarantee that ,zanzibar-,carbon-,brand ,colors are ,harmless1 as the only ,coloring ,matters used are ,certified ,colors1 which are permitted to be used by the ,united ,states ,government4 ,by this we mean that a sample of each batch of ,zanzibar-,carbon ,brand ,casing ,mixtures has first been submitted to the ,united ,states ,government at ,washington1 ,d4 ,c41 to be tested and be passed on as permissible before any of it is shipped by us4 ,the ,government gives us a certificate number for each lot4 ,the numbers and our ,guarantee are on each can4 ,it is therefore legal to use these ,colors under the ,government rulings in ,united ,states ,government ,inspected ,packing ,houses for ,coloring ,sausage ,casings4 ,illustration3 ,,zanzibar ,,carbon ,,registered ,,trade ,,mark ,b4 ,,heller ,,co4 ,,chemists ,,chicago4 ,u4,s4,a4 ,the genuine ,,zanzibar-,,carbon-,,brand ,,casing ,,brown and ,casing ,,yellow mixtures are sold in cans only1 and not in bulk4 ,every can is sealed with a lead seal4 ,the following is a facsimile of the seal we use for sealing all these cans4 ,illustration3 ,,sealed ,showing one side of lead seal ,illustration3 ,b4,h4 ,,co4 ,,chgo4 ,u4,s4,a4 ,showing other side of lead seal #ajjj4jj ,,guaranteed ,,window ,,cleaner ,reg4 ,u4 ,s4 ,pat4 ,off ,illustration #ajjj4jj ,guaranteed ,window ,cleaner quickly and with little effort removes dust1 ,soot and ,stains from ,windows1 ,skylights1 etc4 ,regardless of how long standing the accumulations may be1 they quickly yield under an application of #ajjj4jj ,guaranteed ,window ,cleaner4 ,also unexcelled for ,cleaning ,show ,cases1 ,mirrors1 ,picture ,glass1 and ,table ,glassware4 ,contains no grit1 acids or other injurious substances4 ,will not irritate or injure the hands4 ,in fact1 it is unexcelled for cleaning and polishing ,cut ,glass4 ,recommended for cleaning and polishing eye glasses4 ,its use admits more and better light1 promoting the efficiency of workers1 and saving artificial light4 ,it makes it possible to show goods off to better advantage through windows1 and to maintain a sanitary appearance where it counts for the most3 namely1 at the windows1 show-cases and sky-lights4 ,it does the work quicker and better1 leaving no unsightly streaks1 smears1 or film1 and leaves a sparklingly clean1 polished surface which does not so readily soil again4 ,write for ,lowest ,prices ,,malaboza ,,brand ,pure ,food ,casing ,color 7,liquid7 ,illustration ,malaboza ,brand ,pure ,food ,casing ,color is used to color the outside of smoked sausage casings4 ,it imparts to the casing a beautiful1 rich smoke-shade color that is most pleasing4 ,sausages need only a light smoke when this color is used on the casings2 this means less shrinkage and an inviting1 appetizing appearance that is conducive to largely increased trade4 ,malaboza ,brand ,pure ,food ,casing ,color does not contain any coal tar or aniline colors4 ,it complies fully with the ,pure ,food ,laws and may be used with every confidence4 ,packed in ,steel ,drums with faucet1 as above illustrated4 ,write for ,lowest ,prices ,,malaboza ,,brand ,,pure ,,food ,,fish ,,color 7,liquid7 ,illustration ,malaboza ,brand ,pure ,food ,fish ,color is a purely ,vegetable ,color satisfactory in every way1 for coloring ,fish4 ,it imparts a beautiful1 rich smoke shade to the ,fish1 improving their appearance and increasing their salability4 ,it is economical1 complies with ,pure ,food ,laws and may be used with confidence4 ,packers of ,smoked ,fish will find ,malaboza ,brand ,pure ,food ,fish ,color indispensable4 ,packed in ,steel ,drums as above illustrated4 ,write for ,lowest ,prices ,a ,,steady1 ,,uniform ,,degree ,,of ,,temperature ,,is ,,vitally ,,necessary ,,in ,,getting ,,good ,,results ,,in ,,boiling ,,meats ,eliminate ,all ,guesswork ,by ,using ,our ,,cooking ,,thermometers ,,for ,,meat ,,packers1 ,,sausage ,,makers ,,and ,,butchers ,illustration ,this ,cooking ,thermometer is one especially designed and adapted for use when cooking ,bologna1 ,frankfurts1 ,hams1 etc4 ,it is well protected and the scale is in large1 plain figures easy to read4 ,it is #ah inches long4 ,to produce perfect results an accurate ,cooking ,thermometer is necessary so that the temperature can be kept at the proper degree when cooking ,bologna1 ,hams1 etc4 ,a card accompanies each one of these ,thermometers1 giving full instructions for cooking meats and sausage of all kinds4 ,it is of accurate register1 durable in construction1 of proper proportions1 and practical and convenient in design4 ,its range is in the neighborhood of #bj to #bcj ,f4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,standard #ajj ,,hydrometers ,,salometers ,for ,testing the ,strength of ,brine ,illustration ,the accurate way to determine the strength of brine is by the use of a reliable ,hydrometer1 ,the 8,heller0 ,hydrometer has certain features that makes it especially desirable for this purpose4 ,it is extremely convenient to use1 as it contains a special scale printed right alongside the degree scale1 which shows the proper strength of brine for curing each kind1 or piece1 of meat4 ,this is a special feature in the 8,heller0 ,hydrometer and the scale has been registered by ,b4 ,heller ,co4 ,illustration ,another valuable feature of the 8,heller0 ,hydrometer is its accuracy4 ,these ,hydrometers are all carefully tested in our ,laboratories before being shipped out1 and our certificate of correctness is affixed to each instrument4 ,it is as important to know that the ,hydrometer is correct as it is to have one at all1 therefore1 the curer of meats should be sure that he uses only ,hydrometers that are accurate4 ,write for ,lowest ,prices ,you ,can ,obtain ,top ,prices for ,your ,lard if ,it ,grades ,high ,use ,b4 ,,heller ,,co',s ,,lard ,,and ,,tallow ,,purifier ,illustration ,our ,lard and ,tallow ,purifier will be found an excellent medium for ,purifying ,lard and ,tallow4 ,by its use ,lard and ,tallow are improved4 ,our ,lard and ,tallow ,purifier is permitted to be used in ,government ,inspected ,packing ,houses and is guaranteed to comply with the requirements4 ,it saves its cost many times1 and may be used in any method of rendering1 with or without a settling tank and agitator4 ,it tends to prevent rancidity in warm weather4 ,the one-pound cartons are packed in lots of #ae1 #be1 #ej1 and #ajj pounds4 ,in bulk1 it is packed in half-barrels of #bge pounds and in barrels of #ejj pounds4 ,write for ,lowest ,prices ,illustration3 ,,hog-,,scald ,,helps ,,remove ,,the ,,dirt ,,and ,,therefore ,,whitens ,,the ,,skin ,,of ,,the ,,hogs ,hog-,scald softens the scalding water and aids in loosening and removing the hair2 it also helps to remove the dirt and cleanse the skin of the hog4 ,hog-,scald is a time and money saver4 ,the small quantity required and its moderate cost is so little compared with the advantages obtained that every one slaughtering hogs should use it4 ,it prevents the souring of hog carcasses from remaining too long in the scalding water1 as ,hog-,scald reduces the time needed for scalding4 ,it is very successfully used also in cleaning chickens4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s ,,tanaline ,a ,,powder ,,for ,,tanning ,,skins ,,into ,,furs ,illustration ,,make ,,easy ,,money ,,tanning ,,skins ,,into ,,valuable ,,furs ,,and ,,rugs ,tanaline is a product for ,tanning ,skins of all kinds of animals4 ,the man that desires to tan a few skins at a time1 will find ,tanaline convenient and dependable4 ,each package of ,tanaline contains enough of this ,tanaline ,powder for tanning fifty pounds of skins4 ,the method of using ,tanaline is simple4 ,anyone can do satisfactory work with it4 ,soft1 ,pliable ,furs and ,rugs can be made from the skins of all kinds of animals with a small amount of work4 ,each package of ,tanaline contains enough for tanning #ej pounds of skins4 ,whether for pleasure or profit1 ,tanaline turns out perfect work4 ,full directions on each package4 ,write for ,lowest ,prices ,,heller',s ,,sanitary ,,fluid 7,a ,liquid ,disinfectant7 ,illustration ,heller's ,sanitary ,fluid is a most effective ,disinfectant1 ,germicide and ,deodorizer4 ,it prevents disease by destroying disease germs and its regular use will keep places in a sanitary1 healthful and sweet smelling condition4 ,it is a liquid that can be sprayed lightly over the floors1 etc41 or it may be used in the scrubbing water4 ,it is a powerful deodorizer that will remove odors from cuspidors1 urinals1 closets1 refuse and garbage cans4 ,it is very economical to use because one gallon will make #ge gallons of a strong disinfecting solution4 ,the public appreciates cleanliness and pure air where food-stuffs are prepared4 ,heller's ,sanitary ,fluid is put up in #a-;gallon cans1 and should be used by all packers and sausage makers4 ,write for ,lowest ,prices ,,white ,,swan ,,washing ,,powder ,illustration ,no ,future ,orders or ,contracts of any kind will be accepted4 ,white ,swan ,washing ,powder is both a ,cleaner and a ,purifier4 ,it should be used freely as a sanitary precaution4 ,every place where articles of food are kept should be carefully and thoroughly cleansed with this preparation so that they may be kept in a clean1 wholesome condition1 thereby preventing decay and disease4 ,packers1 ,butchers1 ,bottlers1 ,dairymen and ,ice ,cream ,manufacturers will find this a very satisfactory and economical preparation for washing anything that is more or less greasy4 ,it cuts the grease and dirt and leaves no smeary1 greasy film on utensils washed with it as ordinary washing powders do4 ,write for ,lowest ,prices ,,cleanliness ,,is ,,health ,,insurance ,b4 ,,heller ,,co',s ,,trade-,,mark ,,ozo ,,registered ,,washing ,,powder ,illustration ,a ,valuable ,preparation for ,cleansing1 ,washing and ,scrubbing4 ,especially recommended for use around ,packing ,houses1 ,meat ,markets1 ,slaughter ,houses1 ,sausage ,kitchens1 etc4 ,it is a very satisfactory ,cleansing ,agent4 ,every place where ,food ,products are to be stored should be carefully and thoroughly cleansed4 ,packers1 ,sausage ,makers1 ,butchers1 ,grocerymen and all others interested in a reliable cleansing material will find ,ozo a superior preparation4 ,it cuts grease and lathers well2 saves work and energy4 ,it is put up in #c-pound packages1 packed #ah or #cf packages to the case2 in bulk1 #cjj pounds in the barrel4 ,write for ,lowest ,prices ,,ozo 7,,trade ,,mark7 ,,sky-,,light ,,cleaner ,cleans ,sky-,lights ,illustration ,ozo ,sky-,light ,cleaner is a scientific compound especially prepared for easily and quickly removing soot and dirt from sky-lights4 ,it works quickly1 dissolving the scale and slime1 and producing a new-like lustre to the glass of the sky-light4 ,ozo ,sky-,light ,cleaner keeps sky-lights cleaned and polished4 ,there is no longer any excuse for working or living in darkened rooms because of dirty sky-lights4 ,ozo ,sky-,light ,cleaner will let the sunlight penetrate into the remotest corners of rooms which have heretofore been dark because of filthy sky-lights4 ,ozo ,sky-,light ,cleaner contains no acids to injure the hands4 ,a single trial will prove its wonderful effectiveness in cleaning sky-lights4 ,packed in convenient containers ,,our ,,guaranty ,ozo ,sky-,light ,cleaner is ,guaranteed to give ,absolute ,satisfaction or money refunded #ajjj4jj ,,guaranteed ,,ozo ,,toilet ,,cleaner ,removes ,unsightly ,stains1 ,incrustations1 ,etc4 ,from ,closet ,bowls ,illustration #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner should be used regularly once or twice a week to keep closet bowls clean4 ,it will prevent unsightly stains and the accumulation of rusty-looking incrustations4 #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner is a preparation intended solely for use in ,toilet ,bowls4 ,it removes stains1 incrustations1 etc41 and when used regularly will keep the bowl looking clean and white4 #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner is of special value in removing long-standing stains and accumulated incrustations4 ,it does its work quickly1 easily and without injury4 #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner is easy to use--just pour from the can into the bowl4 ,,directions ,pull chain1 completely wetting sides of bowl4 ,dust #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner over the entire inside and into water4 ,let stand a few minutes4 ,rub off discoloration with a rag tied to a stick1 or closet bowl brush4 ,then flush bowl4 ,when discoloration is of long standing repeat operation1 letting #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner remain in bowl #bj or #be minutes4 ,accumulated incrustations and long-standing stains can be removed by sprinkling #ajjj4jj ,guaranteed ,ozo ,toilet ,cleaner freely into the bowl and letting it stand over night4 ,illustration3 8,it ,reaches ,the ,unseen ,trap0 ,write for ,lowest ,prices ,something to ,think ,about6 ,saving in ,plumbers ,bills6 ,,the ,,use ,,of #ajjj4jj ,,guaranteed ,,ozo ,,waste ,,pipe ,,opener ,,is ,a ,,real ,,economy ,useful ,wherever ,there ,are ,waste ,pipes ,illustration #ajjj4jj ,guaranteed ,ozo ,waste ,pipe ,opener dissolves scum and grease in stopped up ,sinks1 ,ice ,box ,pipes1 ,sewers1 ,water ,closets1 ,etc4 ,its use will open up a drain pipe in a few minutes4 ,in districts where the water is hard or places where the pipes clog up easily1 all the pipes should be flushed regularly once a month with #ajjj4jj ,guaranteed ,ozo ,waste ,pipe ,opener4 ,it will not affect any of the metal or enamel ware used in plumbing4 ,it is also excellent for dissolving scale in radiators and in cylinder water jackets of automobiles and gas engines4 ,write for ,lowest ,prices ,,royal ,,metal ,,polish 7,,trade-,,mark ,,registered7 7,a ,,powder7 ,makes ,metal ,polishing ,easy ,illustration ,this ,polish is especially prepared for use on ,brass1 ,copper1 ,german ,silver1 ,zinc1 ,tin1 etc4 ,it is easy to use and quickly removes dirt1 tarnish1 etc4 ,in ,hotels1 ,restaurants and other places where a powder is frequently preferred and a large quantity of metal must be kept looking bright1 it is especially suitable4 ,a single trial will convince any one that it is a very superior powdered polish4 ,it is free of oil1 grit1 and other injurious substances1 and it will not scratch or otherwise injure4 ,it is very economical to use and works perfectly4 ,write for ,lowest ,prices #ajjj4jj ,guaranteed ,illustration ,silver ,polish ,for ,household and ,silversmiths' ,use4 #ajjj4jj ,guaranteed ,silver ,polish gives to gold1 silver1 plated ware1 nickel2 cut glass1 etc41 upon which it is used1 a bright1 mirror-like finish that is most pleasing4 ,it contains no oil1 grit or acids to injure the hands or the finest of precious metals4 ,it is of imperceptible fineness and soft as velvet4 ,without exception the finest polish of its kind made4 ,for polishing the metal trimmings on show cases1 refrigerators1 ice boxes1 etc41 #ajjj4jj ,guaranteed ,silver ,polish is especially useful4 ,it does its work quickly1 easily and without scratching4 #ajjj4jj ,guaranteed ,silver ,polish is guaranteed to please4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,golden ,gloss ,shine ,illustration ,a ,liquid ,polish for ,nickel1 ,aluminum1 ,brass1 ,copper1 ,steel1 ,glass1 ,etc4 ,hot or ,cold ,makes ,metal ,polishing ,easy #ajjj4jj ,guaranteed ,golden ,gloss ,shine gives a wonderful golden gloss shine to brass and copper4 ,it is easily applied and works quickly--use one cloth to apply and another to rub off4 ,automobile owners and others who have much brass or copper work to be cleaned and polished will be delighted with #ajjj4jj ,guaranteed ,golden ,gloss ,shine4 ,the work of cleaning and polishing utensils is quickly and satisfactorily done1 thus lightening the work of the user4 #ajjj4jj ,guaranteed ,golden ,gloss ,shine makes polishing a pleasure4 ,free from acids that injure the hands4 ,guaranteed to give satisfaction4 ,in thick liquid form1 does not settle4 ,write for ,lowest ,prices ,,royal ,,marble ,,cleaner ,preparation for ,cleaning and ,renewing ,marble ,illustration ,royal ,marble ,cleaner quickly removes all stains1 grease and scum from ,marble1 ,porcelain and ,enameled ,basins1 ,bath ,tubs1 ,sinks1 ,tiling1 etc41 and revives in them their natural appearance4 ,it is not gritty and will not scratch or injure the finest surface4 ,in those localities where the water contains iron1 sulphur1 etc41 stains are produced in the basins1 tubs1 etc41 which can easily be removed with this cleaner4 ,butchers and ,packers will find ,royal ,marble ,cleaner indispensable in cleaning the linings of ,refrigerators1 ,ice ,boxes1 etc4 ,it cleans quickly1 easily and satisfactorily4 ,royal ,marble ,cleaner is in powder form1 easily applied directly from the sifter-top can4 ,it does not injure the hands4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,,enamel ,,cleaner ,for ,use on ,enamel and ,porcelain ,ware ,illustration ,enameled or ,porcelain ,sinks1 ,wash ,bowls1 ,bath ,tubs1 etc41 are made unsightly and frequently ruined because of repeated cleaning with substances that injure the beautiful glazing4 ,this cleaner is especially prepared to easily and quickly clean ,enamel and ,porcelain without injury4 ,it does not eat holes in the surface1 contains no acids to injure the hands or attack the composition of ,enamel4 ,old stains1 discolorations1 mineral stains1 such as iron1 sulphur1 etc41 which so quickly spoil the beauty of ,enamel and ,porcelain1 yield readily to the action of this cleaner4 ,enamel and ,porcelain need never have that stained1 dirty1 bluish appearance1 when all you really need is to use this preparation to keep it looking clean4 #ajjj4jj ,,guaranteed ,,enamel ,,cleaner ,,does ,,the ,,work ,,easily1 ,,quickly ,,and ,,without ,,injury ,,directions ,dust powder over surface to be cleaned4 ,wet cleaning cloth and rub well4 ,then wash surface clean with hot water4 ,the beauty of the costly glazed tile work in the modern market is gone and the investment wasted when stains are permitted to remain on such surfaces4 ,immaculate cleanliness is the first thing demanded of the market4 ,write for ,lowest ,prices ,illustration #ajjj4jj ,,guaranteed ,,auto-,,glo ,a ,,body ,,polish ,,for ,,use ,,on ,,all ,,highly ,,finished ,,surfaces #ajjj4jj ,guaranteed ,auto-,glo is a superior polish for ,automobile ,bodies1 ,fine ,furniture1 and all highly finished surfaces4 ,it quickly produces with very little effort1 a lasting1 glowing polish4 #ajjj4jj ,guaranteed ,auto-,glo renews1 and adds greatly to the finish4 ,it works perfectly on ,leather or ,imitation ,leather1 ,linoleum1 ,wood ,work1 ,floors1 ,etc41 as well as ,automobile ,bodies4 ,its wonderful cleansing properties and the brilliant lustre which it so easily produces distinguishes #ajjj4jj ,guaranteed ,auto-,glo from all other polishes4 ,it is guaranteed to give absolute satisfaction4 ,,directions ,apply freely all over surface to be polished either with a well saturated soft cloth or sprayer4 ,then wipe and rub dry with a soft cheese cloth4 ,write for ,lowest ,prices ,here is ,something ,all ,butchers ,need ,has the #8,o4 ,k4' of ,successful ,dealers ,everywhere ,b4 ,,heller ,,co',s ,,varn-,i-,,glo 7,,reg4 ,u4 ,s4 ,,pat4 ,,off47 ,a ,,lustrous ,,polish ,,for ,,all ,,kinds ,,of ,,finished ,,surfaces ,illustration ,,varn-,i-,,glo gives a ,brilliant and ,lustrous ,polish to all ,varnished and ,lacquered ,surfaces4 ,it also ,cleans these surfaces very thoroughly1 removing ,grease1 ,dirt and ,ugly ,spots that mar the ,beauty of ,fine ,furniture4 ,,varn-,i-,,glo ,burnishes up ,old ,furniture1 ,ice ,boxes1 ,counters1 etc41 in fact1 all ,varnished and ,lacquered ,surfaces4 ,one of the many strong points of ,,varn-,i-,,glo is that it gives a high polish to ,finished ,surfaces without leaving a greasy or cloudy after-effect4 ,write for ,lowest ,prices ,you ,can ,rid ,premises of ,roaches ,,by ,,using #ajjj4jj ,guaranteed ,roach ,killer ,illustration #ajjj4jj ,guaranteed ,roach ,killer is guaranteed to rid buildings of ,roaches and ,water-,bugs when properly applied4 ,this preparation is the result of thorough research to produce the most effective remedy against ,roaches and ,water ,bugs4 ,it is prepared so that ,roaches will like it1 which insures their eating it4 ,it is sure to kill the ,roaches that eat it1 yet it acts so slowly that the poisoned ,roaches linger on for several days before dying1 during which time they carry to their nest and to their young such ,powder as may adhere to their bodies4 ,this preparation is made perfectly clean1 from clean materials4 ,it may be used in ,butcher ,shops1 ,grocery ,stores1 ,restaurants1 and in the ,kitchen4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,illustration ,,liquid ,,bed-,,bug ,,killer #ajjj4jj ,guaranteed ,liquid ,bug ,killer is guaranteed to kill ,bed-,bugs4 ,when thoroughly applied it is sure to kill them4 ,this ,liquid ,bed-,bug ,killer can be sprayed freely into all cracks and crevices4 ,it does not injure fine fabrics1 wall paper1 etc4 ,when sprayed freely into all cracks1 in the corners of beds1 dresser drawers1 etc41 and in the seams and tufts of mattresses where bugs congregate1 it does its work thoroughly4 ,liquid ,bug ,killer gives the best of satisfaction and does exactly as is claimed for it4 ,one trial will prove how thoroughly it works4 ,to make the application of ,liquid ,bug ,killer thorough and economical1 an inexpensive special atomizer has been designed with which a penetrating1 fine spray-like mist can be injected into corners1 cracks and crevices4 ,write for ,lowest ,prices ,illustration #ajjj4jj ,,guaranteed ,,odorless ,moth ,powder #ajjj4jj ,guaranteed ,odorless ,moth ,powder is guaranteed to prevent ,moths and ,carpet ,beetles from destroying ,furs or ,cloth that have first been covered with this ,moth ,powder4 ,a very objectionable feature with many other moth preparations is their offensive odor4 ,this odor simply drives the moths away from garments4 ,it does not destroy their eggs4 ,if the moth eggs are deposited on furs or cloth and these goods are packed away with these offensive odor moth preparations1 when the eggs hatch out the moths live and still feed on the furs and woolens1 regardless of odor4 #ajjj4jj ,guaranteed ,moth ,powder has no odor and will not injure or discolor fine furs1 woolens1 silks or other goods4 ,it is also very easy to apply4 ,simply sprinkle it onto garments that are to be protected rubbing the powder in well with the hand1 so that all parts are fully covered2 shake it out or brush it off when these garments are to be put in use4 ,no airing or sunning is necessary4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,,ant-,,bane 7,a ,,powder7 ,illustration ,of all the insect pests to which a household is subject1 none are more troublesome or more difficult to get rid of than ,ants4 ,when once they have invaded the premises it is almost impossible to get rid of them by ordinary methods4 #ajjj4jj ,guaranteed ,ant-,bane is prepared especially for getting rid of ,ants4 ,it is a ,guaranteed remedy and rids premises of these troublesome insects4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,,rat ,,and ,,mice ,,killer 7,,in ,,paste ,,form7 ,illustration ,rats and ,mice are among the most destructive of all pests1 and when once a building has become infested with them it is a hard task to get rid of them4 ,they are not only destroyers of food and property1 but are known carriers of disease4 #ajjj4jj ,guaranteed ,rat and ,mice ,killer is prepared expressly as an effective aid in removing ,rats1 ,mice and other ,rodents from butcher shops1 packing houses1 etc4 ,when used according to our directions the results will be satisfactory4 ,write for ,lowest ,prices ,,for ,,dipping ,,cattle ,,and ,,sheep #ajjj4jj ,,guaranteed ,,cattle ,,and ,,sheep ,,dip ,illustration ,it is effective against ticks and scab on cattle and sheep1 against lice on hogs1 and against fleas and mange on dogs4 ,write for ,lowest ,prices #ajjj4jj ,,guaranteed ,,fly ,,chaser ,,assists ,,in ,,protecting ,,animals ,,from ,,flies1 ,,ticks ,,and ,,other ,,insects ,illustration #ajjj4jj ,guaranteed ,fly ,chaser is a preparation for the protection of animals from ,annoyance by ,flies1 ,ticks and other ,insects4 ,used on ,milk ,cows it helps to keep ,flies ,away from them1 enabling the ,cows to ,graze in ,comfort1 insuring a ,larger ,quantity and a ,better ,quality of ,milk4 ,it rests the work-horse1 calms the high strung thoroughbred1 and quiets the milk cow4 ,write for ,lowest ,prices ,b4 ,,heller ,,co',s4 ,,special ,,atomizer ,illustration3 ,capacity #a quart ,for applying ,liquid ,disinfectants1 ,germicides1 spraying ,plants1 ,flowers1 ,etc4 ,this atomizer is durable and well constructed1 and with ordinary care will last for years4 ,it throws a fine1 spray-like mist which penetrates into corners1 cracks and crevices that cannot be reached by ordinary means4 ,especially useful for applying ,liquid ,bed-,bug ,killer1 ,sanitary ,fluid and ,zanzibar ,fly ,chaser4 ,prevents waste and saves time and money4 ,only a few minutes are required to thoroughly spray a room if this atomizer is used4 ,hotel ,keepers and others who have use for a device of this kind will find it gives very satisfactory results4 ,an atomizer is particularly desirable for the use of ,liquid ,bed-,bug ,killer4 ,see page #bid4 ,write for ,special ,prices ,illustration ,,combined ,,writing ,,and ,,copying ,,fluid ,,zanzibar-,,brand ,flows ,readily and ,dries ,quickly1 ,leaving a ,strong1 ,permanent1 ,legible ,blue-,black ,color ,zanzibar-,brand ,combined ,writing and ,copying ,fluid flows freely and easily from the pen1 does not bead nor drop2 penetrates the paper readily and dries quickly4 ,it produces a rich1 deep blue-black color1 making a permanent1 readable1 lasting record4 ,it does not smear or smudge from handling1 nor fade out by exposure4 ,it does not clog the most delicate mechanism of complicated fountain pens4 ,when the ink dries up in the well1 refill with water and it will still be an intensely black ink4 ,write for ,lowest ,prices ,illustration ,,zanzibar-,,brand ,,indelible ,,ink ,for ,marking ,laundry ,work ,an ,indelible ,ink so permanently indelible that its markings could not be effected even if steeped in concentrated bleach for several hours4 ,its deep jet black shade is really deepened by washing1 rather than weakened4 ,it flows smoothly from the pen1 dries immediately on the goods and does not spread through the fibre4 ,illustration ,,zanzibar-,,brand ,,indelible ,,ink ,,eradicator ,for ,removing ,indelible ,ink ,stains ,this ,eradicator gives satisfactory results in dissolving and removing ,indelible ,ink ,stains and marks made with ,zanzibar-,brand ,indelible ,ink4 ,its use is insurance against loss caused by ink stains on the laundry work due to accident or careless handling of the marking ink4 ,it should be kept on hand for these emergencies4 ,this ,eradicator will not injure the most delicate colors or fabrics4 ,write for ,lowest ,prices ,illustration3 ,,they ,,imitate ,b4 ,,heller ,,co',s4 ,,goods ,,in ,,name ,,and ,,package ,,why 8 ,transcriber's ,note3 ,obvious printer errors corrected silently4 ,inconsistent spelling and hyphenation are as in the original4