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Show WHAT'S A SAUSAGE? THIS EDITOR ASKS " LONDON, March 27. The Lancet, srhich ever loves to cast a keen eye on some homely detail of cvery-day life, such as poison in postage stamps or the nutritive value of 1'hnstmas puddings, devotes an article this week to the sausage. It admits that on the whole nowadays nowa-days sausages are made with wholesome ingredients, "though,' it says, "it is a common subject of jest, since it is so ' often regarded as a convenient vehicle for materials which when undisguised certainly do not appeal to ns as being suitable or even wholesome for purposes of food." , In spite of .this improvement the Lancet Lan-cet is not satisfied and demands a "standardized sausage" so as to prevent pre-vent it from being loaded with a cheap substitute, which is nearly always bread or broken waste biscuits. This, the Lancet says, is a palpable fraud, as the 'sausage is looked upon as a meaty and not a farinaceous food. Moreover, the price is approximately that of meat. I The Lancet therefore demands a "legal authoritative definition of a sausage." |