Show WHAT IS ISA A SAUSAGE I Stales fU I 1 llao lc l lI I cisi tho I im Question loii Chicago Feb Felm 7 Is II u it I sites flaus saso saRI was determined by b United States food root experts expert after a days das conference anti and time the tl Joint committee on food artis finished Its I work yesterday After defining a n sausage according to In time the governments standard time tho com corn commission corni mission i further tim holds It lt I time the sausage su contains no larger amount of o ater that than the time meats melts from Crom which It I lit hI amid If It bears a name minnie Ilme descriptive of lt composition or ori omi origin gui gin JI 1 It corresponds to such descriptive name AH MI Al animal alumnI tissues used as us lS con colt containers such buch as nut casings stomachs etc ote are Lime clean conn and amid Ind sound Blood sausage Is Itt distinguished by hy bythe hythe the tIme trash fresh blood from neat noat cattle or swine no dinned corned corell or 01 cured and potted ploll meats meal time are declared to bo be 1 0 comminuted meat meRt from neat noat cattle or swIne cooked cooke rimmed cured smoked or pickled Mince meat leot Is II declared to 10 bo Ie a n mixture of or not less than Own 10 per or cent if of t cooked comminuted meat bent chopped Suet iu t apple applE and other oilier fruit with salt sugar syrup 1111 or molasses In fresh or em fermented fruit juices anti and spirituous liquors |