OCR Text |
Show ALt. ABOUT TH" SAU 3AG. Thr This I'upuMr Artlrlo of VlXrt Conirl From mnl lluw It Is I'rnduued. OC all tho articles of d:et tho Hausago is most mysterious. Concerning Him manner in which this interesting comestible is produced very Ijtle is known. It is simply necessary to consider con-sider the niarW-t price of animals anil to do a little figuring thereupon in order to perceive that tho more ordinary ordin-ary grades of sausage sold can not by any possibility decomposed in a manner man-ner that would bo pleasant for thi) consumer to understand. When you buy the product at 8 cents a pound you imply a recognition of the fact that the manufacturer can hardly make a prolit save by employing for his purposes pur-poses materials fairly termed refuse, even if he does not set traps for stock in t lie cellar and on tho back fences. The lirst thing to do in tho manufacture manufac-ture of sausages is to kill the animals and cut them up. Each beast so treated, treat-ed, iu butcher's patiauce, is separated into the "carcass" and the "iiftl. onarter." The tilth uuartcr consists of the head nnd feet, the eutrails. the braiu, the heart, the liver and the lungs. For many of these things most people would have no irse. but there are plenty of customers who like the beef or hog brains for frying, and even the lungs for cooking iu two or three styles. Tripe, which is the lining of the stomach, goes iu with the lifth quarter. The carcass remaining after the lifth quarter has been removed is divided with knives, and such portions as are to bo used for sausages, after remaining remain-ing in the ice box for some days, are cut from the bones aud chopped into a fine hash by machines with many knives that go up and down ever so fast. After being made into hash this way the meat is put back into the ice box and. after a second cold seasoning, is chopped again. Next it goes to tho mixing machine. There are endless numbers of receipts for mixing, no two sausage makers using the same proportions of materials or tho same seasoning. .Some sausages are made entirely of pork, while others are of beef alone; but the ordinary kind aro a mixture, frequently half-and-half, of beef and pork together. The operator in charge of the mucin0; maehiues manages this according lo his formula and at the same time puts in tho seasoning maci!, sage, sweet marjoram and all sorts of spicy things. Now it only remains to put tho pausage meat thus prepared into their 'cases," as the butcher calls tfiem. These cases or skins for tho sausage are the covering of tho intestines of steers, sheep or hogs. They aro sometimes some-times so long that a "caso" taken from a sheep will stretch occasionally nearly the length of the Center Market, having hav-ing been wrapped up in convolutions iu the animal's body. A machinu specially invented for the purpose iills these long intestinal tubes one at a time with sausage meat, forcing it in from a cylinder tilled with the stuff. A single caso will not infrequently hold us much as twenty-live pounds of the meat. When this has been done it ,only remains re-mains to tie little knots of twine about the sausage tube a few inches apart and tho product is ready for market. German sausages, so called becauso they aro manufactured of recipes that Germans noprovo of, are not ordinarily ordinar-ily divided into lengths, The speckled appearance of bologua sausage, which is composed of beef ouly, is caused by tho fat that is mixed with it. Blood sausage is so called because it contains con-tains oue part of beef or hog's blood to two parts of meat. Washington Mar. |