Secrets of Meat Curing and Saus - Heller, B.

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7
SECOND EDITION
SECRETS OF
MEAT CURING
AND
SAUSAGE MAKING
HOW TO CURE
HAMS, SHOULDERS, BACON
CORNED BEEF, ETC.
AND
HOW TO MAKE ALL
KINDS OF
SAUSAGE, ETC,
AND COMPLY WITH ALL
PURE FOOD LAWS
PUBIÎSHED BY
B. HKIvIv-SR & CO
MANUlÂCTURING CHEMISTS
CHICAGO, U. S. A.
C^
UBitARY of CONtiHESS'
,A>'
SEP i^â ,\'^,\'^'^

8 ,
CLASS Cx_ ' AAc. Mt.
COPYRIGHTED 1908
BY
B. HELLER &c CO
CHICAGO, U. S. A.
AIÎv RIGHTS RESERVED
REPRINTS AND EXTRACTS FORBIDDEN
V
I^ INDEX
U. S. J=L.
A
Age for Killing 185
Ant Poison 289
Antiseptic and Germicide 294
Antiseptic Preservatives,^ W^y Prohibited 251
Asepticine 294
B
Bacon, Advice on Curing 221
Bacon, Breakfast Bacon, How to Pump 63
Bacon, Dry Salting in Freezing Temperature 235
Bacon, Failure in Curing, Cause of 238
Bacon, Heavy Bellies, How to Cure 62
Bacon, How to Keep for a Year 96
Bacon, How to Keep for Six Months 216
Bacon, How to Wash Before Smoking 96
Bacon, Light Bellies, How to Cure 62
BacoH, Sugar Cured Breakfast Bacon 62
Barrel Pork, Description Thereof 101
Barrel Pork, How to Cure 102
Barrel Pork, Need Not Be Overhauled 103
Barrel Pork, Temperature for Curing 102
Beef Cheeks, Directions for Salting 127
Beef Cheeks, How to Cure for Bologna and Frank-
forts 126
Beef Cheeks, How to Cure for Canning 107
Beef Hams, How to Cure 69
Beef Hearts, How to Cure for Bologna 128
Beef Livers, How to Cure 110
Beef Tongue, Garlic Flavored 106
Beef Tongue, How to Cure 105
Beef Trimmings, How to Salt 118
Begin Curing Meat in the Pen 32
Belly Pork, Description 101
Blood Color 286
Blood Poison from Bone Scratches 88
3
B. I-I E L.J--E:^£
FL acCZCD.
Blood Sausage 144
Blood Sausage, Directions for Making 145
Bockwurst, How to Make 157
Boiling Bologna, Large 122
Boiling Bologna, Bound 122
Boiling Ham 74
Boiling the Brine 82
Boiling Thermometers 301
Bologna Casings, Colored So Strings Are Not Col-
ored 124
Bologna Casings, How to Color 123
Bologna, Coating to Prevent Mold 223
Bologna, Complying with All Pure Food Laws 116
Bologna, Drawing Water and Being Dry 206
Bologna Fat, How to Salt 122
Bologna, Freeze-Em Pickle Used for 259
Bologna, How to Make Red Without Color 260
Bologna, Large, How to Boil 122
Bologna Meat, How to Cure 116
Bologna, Red Color , 286
Bologna, Round, How to Boil 122
Bologna Sausage Formula 120
Bologna Sausage, How to Make 116
Bologna, Taking Water in Cooking 220
Bologna, Without Artificial Coloring .116
Bologna, Why It Shrivels 220
Boneless Ham 113
Boneless Rolled Butt Sausage 113
Boneless Rolled Shoulder, How to Cure 59
Bones, How to Utilize 209
Bone Scratches, Why Cause Blood Poison 88
Brains, How to Keep from Spoiling 159
Brine, Ahsorhs Foreign Odors 93
Brine, Boiling 232
Brine, How to Boil 82
Brine, Ropy, Cause of 81
Brine, Stringy, Cause of 81
Brine, Temperature It Should Be 47
Brine Troubles, How Overcome
to 214
Brine, When to Use Twice 74
4
C H I CU J5. C3- a. U. S. -H..
Brass Polish 291
Braunschweiger Liver Sausage, How to Make 142
Bull Meat,Why It Is Best for Sausage 236
Bull-Meat-Brand-Flour, Imitation 207
Bull-Meat-Brand-Flour, Substitute 264
Bull-Meat-Brand-Flour, Description Thereof 268
Bull-Meat-Brand-Flour, Price List 269
Bull-Meat-Brand-Flour, What It Does 205
Bursting of Casings, How to Prevent 132
Butcher Business, How to Start 226
Butt Pork, Description Thereof 101
Butt Sausage 113
Butts, How to Cure in Closed Up Packages 112
Butts, How to Cure in Open Packages Ill
Butts, How to Overhaul in Open Packages 112
Butts, Quantity of Brine Necessary for Curing. . . .Ill
Butts, Shoulders, How to Cure 110
Butts, Square Cut, How to Cure. . 56
California Hams, Description 56

California Hams, How to Cure 56
Casings, Bursting, How to Prevent 132
Casings, for Holstein Sausage, How to Color 153
Casings, for Polish Sausage, How to Color 156
Casings, for Swedish Metwurst, How to Color 154
Casings, Frankforts, Colored Before Stuflang 126
Casings, Frankforts, How to Color 125
Casings, How to Clean 199
Casings, How to Prepare Before Stuffing 131
Casings, How to Remove Fat 230
Casings, Shrinking, How to Prevent 132
Cervelat Sausage, How to Make 149
Cheeks, Beef, How to Cure for Canning 107
Chill Room Temperature 43
Chilling Meats to Be Cured 72
5
B. I-i E LLE Fl Sc C D.
Chipped Beef, How to Make 69
Chow Chow 180
Cleansing Curing Packages \. . 82
Cleansing Lard Tierces 87
Clear Back Pork, Description 101
Clear Bean Pork, Description 101
Clear Brisket Pork, Description 101
Cold Storage Thermometers ! 298
Cold Storine, Illegal to Use 255
Coloring Bologna Casings 123
Coloring Bologna so Strings Are Not Colored 124
Coloring Casings for Summer Sausiage 150
Coloring Frankfort Sausage Casings 125
Coloring Sausage Meat Artificially Is Illegal 257
Compound Lard 167
Compounding Lard with Cottonseed Oil 168
Cooked Corn Beef, How to Make 68
Cooking Bologna Sausage the Wrong Wav 210
Cooler Air,How to Purify 93
Cooler, How to Build 219
Coolers, Why They Sweat 250
Condition of Meat Before Curing 47
Copper Polish 291
Corned Beef Brine, How to Make 65
Corned Beef, Cooked, How to Make 68
Corned Beef, Garlic Flavored 67
Corned Beef, How to Know When Fully Cured 66
Corned Beef, How to Pump 67
Corned Beef, Importance of Making 64
Corned Beef Presses 209
Corned Beef, Rolled and Spiced 71
Corned Tough and Salty
Beef, 215
Cotton Seed Oil Lard Compound 168
Cured Meat, Keeping During Summer 246
Cured Meats, Quickest Way to Cure 213
Curing Dried Salt Meat 99
Curing Meat, Cause of Failure 249
Curing Meat, Complying with Food Law , .245
6
CllrI.XCZJ^C3a.U.S.R..
Curing Meat, from Farmer Killed Hogs 248
Curing Meats, General Hints on Curing 72
Curing Packages, How to Cleanse 82
Curing Pork the Year Around 33
Curing Tanks, Galvanized Iron 66
Curing Vats, Difference in Size 53
Curing With the Freeze-Em-Pickle Process 48
Cutting Meat, Experience Necessary. 228
Cutting the Hind Shank Bone 39
D
Deodorine 282
Deodorizing Slaughter Houses 94
Dill Pickles 181
Disinfectant 282
Disinfecting Slaughter Houses 94
Dressing Hogs on the Farm 195
Dressing Mutton 193
•
Dressing Poultry 182
Dried Beef Ends, How to Utilize 217
Dried Beef, Fancy, How to Make 69
Dried Beef, How to Keep for a Year 96
Dried Beef, Why It Does Not Thoroughly Dry .... 204
Dried Salt Meat, Wash Before Smoking 96
Drippings from Refrigerator Pipes 103
Dry Salt BeUies, Description 98
Dry Salt Clear Bellies, Description of 98
Dry Salt Curing, Without an Ice Machine 100
Dry Salt Extra Long Clears, Description 98
Dry Salt Extra Short Rihs, Description 98
Dry Salt Extra Short Clears, Description. 98
Dry Salt Long Clears, Description 98
Dry Salt Meat, How to Cure 99
Dry Salt Short Ribs, Description ; 98
Dry Salt Short Clears, Description 98
Dry Salt Short Clear Backs, Description 98
Dry Salt Short Fat Backs, Description 98
Dry Salt Sides, How Long to Cure 100
7
B. i-I E I_I-E Fi Sc C a. ^
£
Eggs, How to Preserve. .233
Extra Long Clears, Description 98
Extra Short Clears, Description 98
Extra Short Clear Pork, Description 98
Extra Short Rihs, Description 98
F
Facing Hams in a Packing House 40
Family Pork, Lean, Description 101
Farmer Killed Hogs, How to Cure 248
Fat, How to Salt for Bologna 122
Feet, Pigs, Fresh 159
Feet, Pigs, How to Pickle 173
Flour, Bull-Meat-Brand, Price List 269
Fly Paper, Sticky, How to Make 183
Food Laws, Complying with in Curing Meat 245
Frankfort Casings, How to Color 125
Frankfort Casings, How to Color Before Stuffing. .126
Frankfort Sausage, How to Make 125
Frankfort Sausage Meat, How to Cure 116
Frankforts, How to Give a Bright Red Inside Color
Without Artificial Coloring 260
Frankforts, How Made to Comply with Pure Food
Laws .'
116
Frankforts, How to Make Without Artificial Color. 116
Freeze-Em, as a Meat Preservative, Illegal 256
Freeze-Em, Description 280
Freeze-Em, Difference from Freeze-Em-Pickle 213
Freeze-Em, Price List .281 ~.
. .
Freeze-Em, What It can Be Used For 280

Freeze-Em, When Used as a Preservative, Elegal. .253
Freeze-Em-Pickle, Description 266
Freeze-Em-Pickle, Difference from Freeze-Em 213
Freeze-Em-Pickle, Guaranty 265
Freeze-Em-Pickle, Imitation ,229
Freeze-Em-Pickle, Is Legal to Use 263
Freeze-Em-Pickle, Used for Bologna 259
Freeze-Em-Pickle, Why It Should Be Used Now In-
stead of Freeze-Em 262
CH I C-aCS . LJ. S. -H..
Freezing Sausage Meat 120
Fresh Pigs Feet, How to Keep From Spoiling 159
Fresh Tripe, How to Keep From Spoiling 159
Fuller's Earth, How Used to Refine Lard 169
Famiture Polish 296
G
Galvanized Iron Curing Tanks 66
Garlic Flavored Corned Beef 67
Garlic in Powder Form 274
General Hints for Curing Meats. 72
German Ham Sausage, How to Make 130
German Silver Polish 291
Guaranty on Freeze-Em-Pickle 265
Gutting Hogs in a Packing House 39
Gutting Hogs on the Farm 198
Gutting Mutton 194
H
Ham Facing in a Packing House 40
Ham Sausage, Grerman, How to Make 130
Hams and Superior Hams 84
Hams, Advice on Curing 221
Hams, Boneless (Sausage) 113
Hams, California, How to Cure 56
Hams, Curing in Molasses and Syrup Barrels ....... 52
Hams, Dry Salting in Freezing Temperature ^- 235 . . . .
Hams, How to Boil 74

Hams, How to Cure 50
Hams, How to Cure in Closed up Tierces 54
Hams, How to Cure in Open Barrels 51
Hams, How to Keep for a Y^r 96
Hams, How to Overhaul in Open Packages 53
Hams, How to Pump 76
Hams, How to Wash Before &noking 96
Hams, Keeping for Six Months. .216
Hams, Molding, How to Prevent 247
Hams, Picnic, How to Cure 56
Hams, Quantity of Brine to Use for 100 lbs 52
Hams, Shape of Vart;s for Curing 53
Hams, Sour, Some Causes Why They Sour 83
Hams, Souring, How to Prevent 252
9
B. I^ E LLE R. Sc [Z a.
Hams, Souring in the Hock, How to Prevent 217
Hams, Souring in the Smoke House 229
Hamburger Sausage 134:
Hamburger Sausage, How to Make 134
Hamburger Seasoning, Price List 277
Hamburger Steak 133
Hamburger Steak, How to Season 133
Hanging Hogs on the Farm 197
Head Cheese 138
Head Cheese, How to Cure 138
Head Cheese, How to Make 138
Head Cheese, How to Make Solid 247
Head Cheese Meat, How to Cure 138
Healing Salve 295
Hearts, How to Cure for Sausage 128
Hides, Green, How to Trim 202
Hides, How Long to Cure 202
Hides, How to Handle 199
Hides, Proper Storage for Same .200
Hides, Quantity of Salt to Use for Salting 201
Hides, How to Stack When Salting 201
Hides, Quantity of Salt to Use for Salting 201
Hides, Salt to Use for Salting 200
Hog Chill Room Ventilation 42
Hog Cholera and Other Swine Diseases 240
Hog Cholera, How to Recognize 240
Hog Diseases, How to Recognize 240
Hog Gutting in a Packing House 39
Hog Hoisting Ma'^hines 34
Hog Livers, How to Cure 109
Hog Scald, Price List 278
Hog Scalding in a Packing House 36
Hog Scraping in a Packing House 38
Hog Splitting in a Packing House 41
Hog Sticking 34
Hog Tongues, How to Cure 107
Hogs, How to Dress on the Farm 195
Hogs, How to Gut on the Farm 198
Hogs, How to Hang on the Farm 197
Hogs, How to Kill on the Farm 195
Hoisting Hogs in a Large Packing House 34
Holstein Sausage, Directions for Making .152
Holstein Sausage, How to Color 153
Horns, How to Polish 204
Horseradish 178
Hot Tamales 158
Hydrometers, Description and Price 299
10
C H: I C -a Cx . U. S. -FL.
I
Ice Boxes, How to Sweeten on the Inside 226
Ice vs. Ice Machines in Small Plants 210
Ice Water 74
Improved Zanzibar Carbon Price List 273
Italian Salami Sausage 151
Italian Salami Sausage, How to Make 151
K
Keeping Sausage in Warm Weather 159
Kettle Rendered Lard 160
Killing and Dressing Cattle 187
Killing Hogs on the Farm 195
Killing Mutton 193'
Killing on the Farm 185
Knives, How to Sharpen for Meat Grinding Ma-
chines 248
Konservirungs-Salt, Red Berlii>er Brand, Price List.285
Konservirungs-Salt, Rosaline, Price List 286
Konservirungs-Salt, White Berliner Brand, Price
List 284
Kraut, Sauer, How to Make 179
L
Lard Compound 167
Lard Cooler and Agitator 165
Lard, Filtering Through Lake Gravel 209
Lard, Handling in a Settling Tank and Agitator. .165 .
Lard, How It Is Refined in Packing Houses 169

Lard, How to Purify and Sweeten 166
Lard, How to Refine with Fuller's Earth.
.
, 169
'.
Lard, How to Render 160

Lard, How to Settle in a Settling Tank 162
Lard, How to Sweeten and Whiten 235
Lard, Not Purified 167
Lard Press 161
Lard Purifier, Price List 275
Lard, Purifying with Only a Common Kettle 163
Lard, Rendering in a Jacket Kettle 161
Lard, Rendering in a Steam Jacket Kettle 211
Lard, Separating from Water 234
Lard, Strong from Boars 246
Lard Tierces, How to Cleanse 87
Lard, Why It Foams When Using Purifier 206
Lard, Why Oil Separates from it 222
Larding Needles, How Used 249
Large Bologna, How to Boil 122
Leaf Lard Pulling in a Packing House 40
11
B.I-IEX-LER. ScCa.
Lean Backs^ Description 98
Lean End Pork, Description 101
Liver Sausage 141
Liver Sausage, Braunschweiger 142
Liver Sausage, Directions for Making 141
Liver Sausage, How to Smoke 143
Liver Sausage Meat, How to Cure .141
Livers, Beef, How to Cure 110
Livers, Hog,, How to Cure 109
Loin Back, Description 98
Loin Pork, Description 101
Long Clears, Description 98
Lunch Ham Meat, How to Cure 114
M
Marble Cleaner, Description and Price Iiist 292
Measley Pork 90
Meat, Condition Before Curing 47
Meat, Curing, Failure, Cause of 249
Meat, Cutting, Experience Necessary 228
Meat, for Sausage, Should Not Be Frozen 120
Meat, Fresh, Molding in the Cooler 237
Meat Grinder Bjiives, How to Sharpen 248
Meat, How to Chill for Curing 72
Meat, How to Cure from Farmer Killed Hogs 248
Meat, Its Condition Before Curing 47
Meat, Rusty, Cause of 261
Meat Testing Thermometers, Description and Price , 300
Mess Pork, Description Thereof 101
Mess Pork, Short Cut, Description Thereof . 101
Metal Polish, Description and Price List 291
Mexican Tamales, How to Make 158
Mice, How to Exterminate 184
Mince Meat 176
Molasses vs. Pure Sugar 79
Mold, How to Prevent on Bacon 247
Mold, How to Prevent on Hams 247
Mold, How to Prevent on Sausage 247
Mutton, How to Dress 193
Mutton, How to Gut 194
Mutton, How to Kill .193
N
Neat's Foot Oil 172
New England Ham, How to Make Solid 247
New England Pressed Ham, How to Make 115
New England Pressed Ham Meat, How to Cure. . . .114
New York Shoulder, Description 56
12
ligag U.S.J^.
O
Oil, Neat's Foot 172
Overhauling Barreled Pork 103
Overhauling Hams, When Curing 73
Overhauling When Curing
Shoulders, 73
Ozo Washing Compound, Price List 283
P
Packer Who Was Deceived 211
PiccaUlli : 180
and Price
Pickle Tester, Description 299
Pickle Soaked Meats, How to Smoke 86
Pickled Meats, How to Keep for a Year 96
Pickled Pigs Feet 173
Pickled Pigs Feet, How to Store. 174
Pickled Pigs Tongues 178
Pickled Spare Eihs, How to Cure 104
Pickled Tripe 174
Pickles, Dill, How to Make 181
Picnic Ham, Description 56
Picnic Ham, Directions for Curing 56
Pig Pork, Description 101
Pigs Feet, Fresh, How to Keep From Spoiling 159
Pigs Feet, How to Pickle 173
Pigs Feet, Pickled, How to Store. 174
Pigs Tongues, How to Pickle 178
Polish Sausage, How to Make 155
Polish Sausage Casings, How to Color 156
Polishing Horns 204
Pork, Barreled, How to Cure 102
Pork, Bean, Description 101
Pork, Belly, Description 101
Pork, Butts, Description 101
Pork, Clear Back, Description 101
Pork, Clear Brisket, Description 101
Pork, Curing the Year Around 33
Pork, Extra Short Clears, Description 101
Pork, Hearts, How to Cure for Bologna 128
Pork, How to Treat When Too Salty 244
Pork, in Barrels, Temperature for Curing 102
Pork, Lean Ends, Description 101
Pork, Lean Family, Description 101
Pork, Loins, Description 101
Pork, Mess, Description 101
Pork, Measley, How to Detect 90
Pork, Pig, Description 101
Pork, Rib Brisket, Description 101
Pork Sausage 136
13
B. F± E l.i_e: r^ Sc cz a.
Pork Sausage, How to Make by the Freeze-Em-
Pickle Process 136
Pork Sausage, How to Smoke 137
Pork, Short Cut, Mess, Description 101
Pork Trimmings, How to Salt 118
Potato Flour, What It Does 205
Poultry, How t© Dress 182
Preface 18
Preparing Stock for Slaughter 186
Preservatives, Antiseptic, Why Prohibited 251
Preservative, I. X. L., Why It Should Not Be Used.252
Pressing Lard 161
Pulling Leaf Lard in a Packing House 40
Pumping Breakfast Bacon 63
Pumping Corned Beef 67
Pumping Hams 76
Pumping Meats, Directions 76
Pumping Meats, Hams, Bacon, etc 75
Pumping Pickle, How to Make 76
Pumping Shoulders 77
Pure Food Laws 30
Pure Food Laws, Complying With in Curing Meat. 245
Pure Sugar vs. Molasses 79
Purified Air in Cooler 93
Purifying Xard in a Common Rendering Kettle .... 163
Purple-ine, Description and Price List 295
R
Rats, How to Exterminate 184
Rat Poison, Description and Price List 288
Red Color in Bologna, How to Produce Without
Artificial Color 260
Red Inside Color 286
Refrigerator Pipe Drippings 103
Rendering Lard 160
Rendering Lard and Handling in an Agitator 164
Rendering Lard and Settling It 162
Rendering Lard, Using a Settling Tank and
Agitator 165
Rendering Lard Without a Settling Tank 164
Rheumatism Remedy 293
Rib Brisket Pork, Description 101
Rice Flour 251
Roach Powder, Description and Price 302
Rolled Boneless Butt Sausage 113
Rolled Boneless Shoulder, How to Cure 59
Rolled Spiced Corned Beef 71
Ropy Brine 232
Ropy Brine, What Causes It 81
14
f
^
C H I C J^C^CD.U. S. -H..
Rosaline Konservinmgs-Salts 286
Rusty Meat, Cause of 231
S
Salami Sausage, How to Make 151
Salometers, Description and Price 299
Salt for Making Brine 232
Salting Fat for Bologna 122
Salty Pork, How to Treat 244
Sauer Kraut 179
Sausage, Blood 144
Sausage, Blood, Directions for Making 145
Sausage,Bockwurst, How to Make 157
Sausage,Bologna Formula 120
Sausage,Braunschweiger, Liver, How to Make 142
Sausage, Butts 113
Sausage Casings, Bursting, How to Prevent 132
Sausage Casings, Shrinking, How to Prevent 132
Sausage, Cervelat, How to Make 149
Sausage Color Red 286
Sausage Factory Plans 225
Sausage, Frankf orts, How to Make 125
Sausage, German, Ham, How to Make 130
Sausage, Hamburger, Description . . 134
Sausage, Hamburger, How to Make 134
Sausage, Head Cheese, How to Make 138
Sausage, Holstein, Directions for Making 152
Sausage, How to Keep in Warm Weather 159
Sausage, Liver, How to Make 141
Sausage Meat Coloring Artificially Is Illegal 257
Sausage Meat Should Not be Frozen 120
Sausage, Molding, How to Prevent .247
Sausage, Polish, How to Make 155
Sausage, Pork, How to Make 136
Sausage, Saiami, How to Make 151
Sausage Seasonings, Price List 277
Sausage, Shrinking, How to Prevent 132
Sausage, Swedish, How to Make . 153
Sausage, Tongue, Blood 144
Scalding Hogs in a Packing House 36
Scalding Preparation, Price List 278
Scale Solvent 279
Scraping Hogs in a Modern Packing House 38
Scrapple, Directions for Making .148
Seasoning for Sausage 212
Seasoning Hamburger Steak 133
Sewers, How to Open When Stopped Up 279
Sharpening Knives and Plates of Meat (G-rinders .... 248
Shoulder Butts, How to Cure 110
15
B. h: e: I-.1-.E: i^ Sc cz .
Shoulder Clots, How to Cure 69
Shoulders, Boneless, How to Cure 59
Shoulders, Butts, Description 56
Shoulders, Directions for Curing 56
Shoulders, How to Pump 77
Shoulders, How to Keep for a Year 96
Shoulders, How to Wash Before Smoking 96
Shoulders, New York, Description 56
Short Clear Backs, Description 98
Short Clears, Description 98
Short Fat Backs, Description 98
Short Bibs, Description 98
Short Ribs, (hard). Description 98
Shrinking of Sausage, How to Prevent 132
Silver Polish, Description and Price 290
Skinning Cattle 188
Skins, Directions for Tanning 203
Skins, How to Tan 202
Slaughter Houses, How to Deodorize 94
Slaughter Houses, How to Disinfect 94
Small Details to be- Given Close Attention 47
Smoke House, How to Construct 208
Smoke House, Temporary, How to Build 95
Smoked Meats, How to Yellow Wash 97
Smoked Pork Sausage 137
Smoked Sausage Casings, How to Color 123
Smoking Meat Improperly 243
Smoking Pickle Soaked Meat 86
Soap Making from Tallow 223
Solvent for Sewers 279
Sour Hams, Causes Thereof 83
Souse 177
Spare Ribs, How to Cure 104
Spices, Zanzibar Brand, Description Thereof 276
Spices, Zanzibar Brand, Price List 277
Splitting Hogs in a Modern Packing House 41
Starting a Butcher Business 226
Sticking Hogs in a Modem Packing House 34
Sticky Fly Paper, How to Make 183
Stringy Brine, What Causes It 81
Sugar, How to Test Its Purity 79
Sugar, Kind to Use 78
Sugar vs. Molasses 79
Summet Sausage Casings, How to Color 150
Summer Sausage, How to Make 14^
Swedish Metwurst Casings, How to Color 154
Swedish Sausage, How to Make 153
!6
I
mmU:ht. . U. S.-H..
Sweeping Compound, Description and Price 297
Sweet Breads 159
Sweet Pickled Spare RiDs '
104
T
Tallow Purifier, Price List 275
Tallow Purifying 258
Tallow, Rendered Soft and Flaky Like Lard 171
Tallow, Scorched, How to Purify 264
Tallow, Whitening and Purifying 258
Tamales, Mexican, How to Make 158
Tanaline, Description and Price List ; 287
Tanning Directions 203
Tanning Powder, Description Thereof 287
Tanning Skins 202
Tapeworm in Meat 91
Temperature for Curing Meats 46
Temperature of Chill Room 43
Temperature of the Brine 47
Thermometer, Boiling, Description and Price 301
Thermometer, Cold Storage, Price List 298
Thermometer, Meat Testing, Price List 300
Tin Polish, Description and Price 291
Tongue Blood Sausage 144
Tongues, Beef, Garlic Flavored 106
Tongues, Beef, How to Cure 105
Tongues, Hog, How to Cure 107
Tongues, Pig, How to Pickle 178
Trichina in Pork 92
Trimmings, Beef, How to Salt 118
Trimmings, Pork, How to Salt 118
Tripe, Fresh, How to Keep From Spoiling 159
Tripe, How to Pickle 174
V
Vacuum Brand Garlic, Price List 274
Vats 53
Veal Loaf, Directions for Making 147
Ventilation in Hog Chill Rooms 42
Vinegar, How to Test 233
W
Washing Compound, Price List 283
Washing Cured Meat Before Smoking 96
Water Separating from Lard 234
Y
Yellow Washing Smoked Meat 97
Z
Zanzibar Brand Sausage Seasonings 276
Zanzibar Carbon, By Whom Manufactured 212
Zanzibar Carbon, Improved, Price List 273
17
B.I-IE Sc CD.
PREFACE
Adolph Heller^ the father
of the members of the firm
of B. Heller & Co., was
scientific and practic ^
Butcher and Packer and a
Practical Sausage Manufac-
turer. He studied the causes
of failure in the handling
of meats, with the aim of
always producing the best
and most uniform products
that could be made. He was
so successful in his business
that his products were
known and recognized as
the best that could be made.
His sons were all given
practical training in all de-
ADOLPH HELLER partments of the business,
from the bottom rung of the ladder to the top. The
problems of the Packing Industry were kept constantly
before them in their school and college days and in-
fluenced them in the investigations and study which
developed into the present business of B. Heller & Co.
Under these circumstances, the Science of Chemistry
naturally claimed the sons of Adolph Heller. Nat-
urally, too, the Chemistry of the Meat Industry over-
shadowed all other branches of the fascinating
profession. With their habits of study and investiga-
tion, 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 uniform,
pure and dependable. This led to the founding of
the firm of B. Heller & Co., whose aim has always
been to furnish to the Butchers, Packers and Sausage
Makers such materials as could be absolutely depended
upon for purity and uniformity. They also early
found that even with good materials to work with, the
lack of fixed rules and formulas contributed largely to
the lack of uniformity in the finished goods. This led
to the publication of ''Secrets of Meat Curing and
18
ctiic-H-ca. u.s.j^.
Sausage Making/' in which definite rules were given
for handling all kinds of meats and making all kinds
of sausage.
The enactment of the National Pure Food Law, the
National Meat Inspection Law and the various State
Pure Food Laws has made a great change in the
^^
Butcher, Packing and Sausage Making Business. The
'^%se of Chemical Preservatives is now prohibited under
these various food laws, making it necessary to pre-
serve meats and manufacture sausage without the use
of many agents which were in general use.
The firm of B. Heller & Co. anticipated the enactment

of the various food laws, and already had completed
investigations which enalDled them to assist packers,
butchers and sausage makers at once by giving them
curing agents which were free from the Antiseptic
Preservatives which these laws prohibited, and yet
would produce cured meats, sausage, etc, of the high-
est quality without the use of the Antiseptic Agents.
The underlying principles for handling meats and mak-
dng sausage with the antiseptic agents and without
them are very different, and it became absolutely
necessary that the firm of B. Heller & Co. 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 keep, and to turn out goods of fine quality
and appearance. This book is the result. 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 phases.
If the directions and rules are followed, anyone can
produce the finest of cured meats and sausage, whether
they have had previous experience or not. Further-
more, the products made according to these directions
will comply with the requirements of all the Food
Laws at present in force in this country.
Hoping the following pages will be found instructive
and helpful and thanking the Butcher Trade for their
support and patronage in the past, we beg to remain.
Very respec-tfully,
B. HELLER & CO.
19
cz: H I c^^-Cx a, u.s.j^.
PACKING- HOUSE EXPERTS

Analytical and Consulting
Chemists
We have been Consulting Chemists for Large
Packers for many years. Our advice in the handling of
meats has saved packers many thousands of dollars.
We offer our advice free of charge to our customers.
We make a specialty of both Analytic and Syn=
thetic Chemistry. Our large clientele will always
find us prompt in our services as heretofore.
Analyses Given Careful Attention

General Syntheses a Specialty
B. hbll£:r (^ CO.
25
VIE'W IN GENERAL OFFICE
v/lEW IN GENERAL OFFICE
B.I-IELLER. Sc CO.
lliBlliliBiiiiiiiSiiil
The Board of Food and Drug Inspection of the Agri-

cultural Department, at Washington, has permitted the
use of certain Curing Agents, by not objecting to their
use; but, at the same time, has ruled out, for curing
purposes, such chemicals as come under the heading of
Antiseptic Preservatives, As a consequence, certain
chemical preservatives are prohibited in meats and
meat food products if they are to be sold in the Terri-
tories or are to be shipped from one State to another,
or from any State or Territory into any other State
or Territory.
For that reason, we have changed some of our former

preparations and have also placed on the market a
preparation that will take the place of some of our
former products. This new product is Freeze-Em-
Pickle. It contains nothing that has been ruled out by
any of the rulings or regulations under any of the
food laws in this country.
The Antiseptic Preservatives that have been ruled

out are: Borax, Boracic Acid, Fluoride of Ammonia,
Formaldehyde, Benzoic Acid, Benzoate of Soda, Sul-
phurous Acid, Sulphite of Soda, Salicylic Acid, Abra-
stol and Beta Naphthol,
30
CHI CJi. D a. I_J. S. J^.
The use of some of these Preservatives is considered
by many high authorities of the world to be harmless.
However, as the majority of the Food Commissioners of
this country object to their use, and have recommended
to the State Legislatures and the Congress of the
United States that the use of these Preservatives be
prohibited by law, and the State Legislatures and
United States Congress have passed laws to this effect;
these laws are now in effect and it is, therefore, the
duty of every citizen of this country to obey these
laws, strictly and to the letter.
In this book we are giving to the Butchers and

Sausage Manufacturers the results of much study and
experiment, 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 time. Our methods are original, and will produce
most excellent results.
must be remembered that meat must be handled
It
at the proper temperature and according to certain
rules, which must be followed to the letter if the
Butcher desires to turn out products of the best
quality and of appetizing appearance. No detail men-
tioned in this book is too small to merit strict atten-
tion.
All the materials mentioned for use in these pages

are in strict accordance with the various food laws.
Nothing is recommended or suggested that would come
in conflict with the application of the regulations
under the existing food laws.
Weinvite 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 advice.
>^^-i2^V^^^^^^^^^^j*i-je.^^
31
B.PIE Scca.
BEGIN CURING OP MEAT IN THE PEN.

(Copyrighted; Reprint Forbidden.)
Thousands of pounds of Hams, Shoulders and Sides
are spoiled annually before the hog is killed. Over-
heated hogs, or hogs that are excited from overdriving,
should never be killed until they are cooled off or have
become perfectly quiet. When the temperature of a
hog is above normal, the meat always becomes feverish.
This is especially true of large fat hogs, and when
the meat becomes feverish, it will never cure properly,
but nine times out of ten will sour. The meat of
feverish hogs can never be chilled as it should be, and
unless the meat is properly chilled, it cannot be prop-
erly cured. Before hogs are killed, they ought to be
driven into a cool place and if necessary, sprayed
with cold water until they are thoroughly cooled off.
This precaution is necessary only in hot weather; in
winter, they simply need plenty of rest.
If it is necessary to hold the hogs for several days
in the pen before they are killed, they should have
an abundance of water and also a little feed. This
prevents shrinkage and will also keep them from get-
ting nervous from hunger.
32
G H I c: J=L C3- a. U. S. -?L,
fUPMPOMâMAMINP)
Up to a comparatively few years
ago, all Pork Packing Was done in
the winter. Packing Houses would
"fill their plants during the winter
months, and in the spring would
smoke out the meats. In this way,
most of the meat had to be sold over-
salted, the shrinkage and loss to the
Packer was greater and meats, there-
fore, had to be sold at a much higher
price, besides, they were of very inferior quality.
At the present time, due to improved methods, pack-
ing can be done all the year around, and meat can be
sold as fast as it is finished. In this way, cured meat
can be produced at a much lower price, the money in-
vested in it can be turned over four, five or six times
a year, and the meat will be much better, taste better
and more of it can be eaten because of the fact that
it is more wholesome and more easily digested.
HOISTING HOGS IN A LARGE PACKING

HOUSE, WITH A HOG-HOISTING
JVEAOHINE.
Great care should always be exercised when hogs are
hoisted before sticking. When hogs are hoisted alive
to be stuck, very often when a very heavy hog is
jerked from the floor, the hip is dislocated or sprained,
and blood will be thrown out around the injured joint,
so the Ham will be spoiled. Great care should also be
exercised in driving the live hogs, as hogs are the
heaviest and weakest and easiest injured of all animals.
Special pens should be provided for them, so they
are not crowded, and so they have plenty of room when
they are driven to the killing pen. They should be
handled very carefully, and piling up and crowding
should be avoided as much as possible. Many hams
are injured by overcrowding the hogs in the killing
pens, for when hogs smell blood they become excited
and nervous, and unless they have plenty of room, they
will pile upon each other and bruise themselves so that
33
B.HLE Sc CO.
MACHINE USED IN LARGER PACKING

HOUSES FOR HOISTING HOGS.
there will be many skin-bruised hams, and the flesh
will be full of bruises. Men driving hogs should never
use a whip. The best thing to use in driving hogs is
a stick about two feet long, to the end of which is fas-
tened a piece of canvas three inches wide and two feet
long. By striking the hogs with this canvas, it makes
a noise which will do more towards driving them, with-
out injury, than the whip which will injure and dis-
color the skin.
STICKING HOGS IN A MODERN PACKING

HOUSE.
Men sticking hogs should be sure to make a good,
large opening in the neck, three or four inches long, in
order to give the blood a good, free flow. It is very
necessary to sever the veins and arteries in the neck,
so as to get all of the blood out of the hog. The man
who does the sticking must be careful not to stick the
34
CHIC-FLGa. O. S.-R..
knife into the shoulder, for if the shoulder is stuck,
the blood settles there, and the bloody part will have
,0 be trimmed out after the hog is cut up. In large
Packing Houses, there is a report made out every day,
of the number of shoulder-stuck hogs, and the sticker
rnust sign this report before it is sent to the office.
HOW HOGS ARE STUCK IN A LARGE

MODERN PACKING HOUSE.
This shows the sticker the kind of work he is doing
and makes him more careful. In small houses, most
butchers stick the hogs on the floor and let them bleed
there. Those who can possibly do it should hoist the
hog by the hind leg before it is stuck or immediately
after it is stuck, as the case may be, so as to allow the
hog to properly bleed. When the hog is properly
hoisted by one hind leg, and then stuck while
alive,
hanging, it will kick considerably and the kicking and
jerking of the hog will help in pumping out all of the
blood, making a much better bled carcass than if the
hog is first stunned with a hammer and stuck on the
floor. The better the hog is bled, the better the meat
will be for curing.
35
B.I-IE Sc ca.
SCALDING HOGS.
It is impossible to give the exact temperature one
should use in scalding hogs, as this will vary under
different circumstances. In winter the hair sticks
much tighter than in summer and requires more scald-
ing and more heat than in summer. Hogs raised in
the South, in a warm climate, will scald much easier
than those raised in a northern climate. A butcher
will soon learn which temperature is best adapted to
his own locality and the kind of hogs he is scalding.
SCALDING HOGS IN A LARGE MODERN

PACKING HOUSE.
In a Packing House where a long scalding tub is
used, the temperature depends entirely upon how fast
the hogs are being killed. If the hogs are killed
slowly, so each hog can remain in the water longer,
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 time. It is, however, universally acknowl-
edged that the quicker a hog can be taken out of the
scalding tub the better it is for the meat. The hog is
a great conductor of heat, and when kept in the scald-
ing water too long, 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
enough, and was kept in this water too long in order
to loosen the hair. Overheating the hog in the scald-
ing water very often causes the meat of fat hogs to
sour and Packers wonder why it is that the meat has
36
G H I CM.C^C3. U. S. -H.
spoiled. We therefore wish to caution Packers against
this, and to advise the use of water as hot as prac-
ticable for scalding hogs.
To make the hair easy to remove and to remove all
the dirt and impurities
from the skin, we manu-
"ililiMliimliiinnVSm'liH^
facture Hog-Scald. This
preparation makes scald-
B.HELLER^COS ing easy, it removes all
the dirt and filth,
cleanses the hog and
whitens the skin.
In many localities,
where the water is hard,
Hog- Scald will be found
of great value, as it soft-
ens the water and makes
it nice to work with; it
cleanses the skin of the
hogs and makes them as
white as snow. It is a
great labor saver and
more than pays the cost by the labor it saves, as it
assists in removing the hair and leaves the skin more
yielding to the scraper.
The skin of all hogs is covered with more or less
greasy filth, which contains millions of disease germs
and these extend down into the pores of the skin. If
this germ-laden filth is not removed, and if it gets into
the brine when the meat is being cured, it injures both
the meat and the brine in flavor, and also spoils the
flavor of the lard if it gets into that. Hog-Scald re-
moves all of this filth and bleaches the skin, and for
these reasons alone, should be used by every Packer
and Butcher. Hams and Bacon from hogs that have
been scalded with Hog-Scald are, therefore, absolutely
clean, and will be much brighter after they are smoked
than when the filth of the hog remains in the pores of
the skin.
Those selling dressed hogs will find Hog-Scald very
valuable, as hogs that have been scalded with it are
cleaner and look whiter and much more appetizing.
The use of Hog-Scald is legal everywhere. It does
not come under the regulations of the Food Laws, as
it is simply a cleansing agent. Hog-Scald costs very
little at the price we sell it, and everyone can afford
to use it. All butchers who once try it, always con-
tinue its use.
37
SCRAPING HOGS.
As much of the hair as possible should be scraped
from the hogs, instead of being shaved off with a sharp
knife, as is often done. If the hog is not properly
scalded and scraped and the hair remains in the skin,
such hair is usually shaved off with a knife before the
hog is gutted, and sometimes after the meat is chilled
and cut up. After the meat is cured, 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 so. Hams
and Bacon from hogs that have been shaved instead of
properly scalded and scraped, will look much rougher
and much more unsightly than if the hogs are properly
scalded and scraped. Therefore, Packers should give
close attention that the scalding and scraping is prop-
erly done. The scraping bench should be provided
with a hose right above where the hogs are being
scraped and this should be supplied with hot water,
SCRAPING HOGS IN A PACKING HOUSE.

if possible, so thehogs can be rinsed off occasionally
with hot water, while being scraped. The hot water
can, however, be thrown over the hogs with a bucket.
After the hog has been gambrelled and hung up,
either on a gambrel-stick or on rollers, it should be
gutted. After it is gutted, it should be washed out
38
l^gSHi 1. u. s. J^.
thoroughly, with plenty of cold, fresh water. As every
Packer understands how to gut a hog, it is not neces-
sary to go into details.
GUTTING HOGS IN A MODERN PACKING

HOUSE.
CUTTING THE HIND SHANK BONE.

We advise the cutting of the hind shank
bone after the hog is dressed, so as to ex-
pose the marrow, as shown in cuts A and
B. It is the best thing to do, as it helps
to chill the marrow. The chunk of meat
that is usually left on the hind foot, above
and next to the knee, if cut loose around
the knee, will be drawn to the ham, and
when chilled, will remain on the ham in-
*stead of being on the hind foot, as shown
in cut A. After the meat is cut, the bone
can be sawed, in the same place where the
hock would be cut from the ham later. See
cut B. The hog will hang on the sinews
the same as if the bone had not been
sawed, except that the cut bone separates
and exposes the marrow so it can be prop-
erly cooled. On heavy hogs this is quite a
gain, as the chunk that would remain on
the foot would be of little or no value
there, but when left on the ham, sells for
the regular ham prices.
39
b.i-ie: Sc ca.
PACING HAMS AND PULLING LEAF LARD

IN A MODERN PACKING HOUSE.
The first two figures in the above cut show two men
Facing Hams. The first man faces the Ham at his
right hand side and the second man faces the Ham on
his left hand side, as the Hogs pass by.
The advantage of Facing Hams right after the hogs
are dressed, is this. The knife can be drawn through
the skin and through the fat close to the meat, and the
fat will peel right off the fleshy part of the Ham. Be-
tween the fat and lean meat of the Ham, between the
legs, there is a fibrous membrane which is very soft
and pliable. When the knife is run through the skin
and fat, it will run along the side of this membrane,
making a clean face for the Ham. That part remain-
ing on the Ham will shrink to the Ham and will form
a smooth coating over the lean meat, which closes the
pores and makes the Ham look smooth and nice when
it is smoked. It also makes a much smoother cut along
the skin. The skin when cut warm will dry nicely
and look smooth when cured, whereas if it is trimmed
after the meat is chilled, it looks rough and ragged.
Facing Hams also allows the escape of the animal heat
more readily. If Hams are not faced until after the
Hogs have been chilled, 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
warm.
40
c h: I c G a. u. s. -?L
-fs.
The second two men in the above illustration are

Pulling Leaf Lard. The Leaf Lard should always be
pulled out of the hogs in summer, as it gives the hogs,
as well as the Leaf Lard, a better chance to chill.
During the winter months it can be pulled loose, but
can be left hanging loosely in the hog, from the top.
In this way it will cool nicely, and it will also allow
the animal heat to get out of the hog. Most of the
large packing houses pull out the Leaf Lard in the
winter as well as summer, and hang it on hooks in
the chill room to chill. Leaf Lard that is properly
chilled, with the animal heat all taken out of it, makes
much finer lard than when pulled out of the hog and
put into the rendering tank with the animal heat in it.
SPLITTING HOGS IN A MODERN PACKING

HOUSE.
Splitting can be done in several different ways.
Where the back of the hog is to be cut up for pork
loins, the hog is simply split through the center of
the backbone, so that one half of the backbone re-
mains on each loin. 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 backbone, as close
to the backbone as possible, cutting through the skin,
41
B. Pi E LLE FLBcCCD.
fat and lean meat; then the hog should be split down
on one side of the backbone. The backbone should re-
main on the one side until the hog is cut up and it can
then easily be sawed off with a small saw. By cutting
or scoring the back in this way for making boneless
side meat, 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 up.
VENTILATION IN HOQ CHILL ROOM.
HOG CHILL ROOM IN A MODERN

PACKING HOUSE.
Many chill rooms are not properly built. There

should be at least from 24 to 36 inches of space be-
tween the ceiling of the chilling room and the gambrel-
stick, or more if possible, in order to enable the shanks
to become thoroughly chilled. The animal heat which
leaves the carcass naturally rises to the top of the
cooler, and unless there is space between the ceiling
and the top of the hog the heat wiii accumulate in the
top of the cooler where the temperature will become
quite warm; this will prevent the marrow in the shank
and the joints from becoming properly chilled. It is
this fact that accounts for so much marrow and shank
sour in hams.
42,
CMic::-?5.oa. u. s.j=l.
TEMPERATURE OF CHILL ROOM.
All Packers who have a properly built cooler for
chilling hogs and who are properly equipped with an
ice machine will find the following rules will give the
best results. Those who are not properly equipped
should try to follow these rules as closely as they can
with their equipment.
A hog chill room should be down to from 28 to 32
degrees Fahrenheit when the hogs are run into it. As
the cooler is filled, the temperature will be raised to
as high as 45 or 46 degrees F., but enough refrigeration
must be kept on so the temperature is brought down
to 36 degrees by the end of 12 hours after the cooler
is filled, and then the temperature must be gradually
,
reduced down as low as 32 degrees by the time the car-

casses have been in the cooler 48 hours. In other
words, at the end of 48 hours the cooler must be down
to 32 degrees.
All large hog coolers should be partitioned off be-
tween each section of timbers, into long alleys, so that
each alley can be kept at its own temperature.
In the improper chilling of the carcasses lies the
greatest danger of spoiling the meat. The greatest
care must be given to the proper chilling, for if the
carcasses are not properly chilled, it will be very difS.-
cult to cure the meat, and it will be liable to sour in
the curing. Meat from improperly chilled carcasses,
even with the greatest care afterwards, will not cure
properly. Therefore, one of the first places to look for
trouble when Hams are turning out sour is to look to
the chilling of the meat, as it is nine chances out of
ten that this is where the trouble started from. We
have found by experience that by deviating only a few
degrees from these set rules, the percentage of sour
meat is surprisingly increased.
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
cooler. It has always been considered that this saves
considerable money in the refrigeration of the hogs.
However, by the experiments made in some of the
large Packing Houses, it has been demonstrated that
this economy very much over-estimated. There are
is
certain conditions which must be closely adhered to for
43
B. I^[ E LLE Fi Sc C a.
the safe handling and curing of pork products, and the
most important of these is the proper temperature. In
the outside atmosphere the proper temperature rarely
prevails. Hogs that are left in the open air on the
hanging floor over night are generally either insuffi-
ciently chilled or are over-chilled the next morning,
depending upon the outside temperature of the air.
We feel that it is of advantage, however, 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 room.
Packers who cure large quantities of hogs must see
to it that' their chill rooms are properly constructed
and have sufficient refrigeration, so the temperature
can be kept under perfect control at all times. The
cooler should be partitioned off lengthwise, between
each line of posts, making long alleys to run the hogs
into, each one of which can be regulated as to its tem-
perature separately from the others. The hogs can be
run into one of these alleys as fast as they are killed
and should the temperature get up above 50 degrees F.,
the hogs can be run out of this into another. The
cooler in which hogs are chilled should never go above
50 degrees Fahrenheit, and a properly constructed
cooler can be kept below this temperature.
While the cooler is being filled, the temperature
should be held at between 45 and 50 degrees Fahren-
heit, and should be kept at this temperature for about
two hours after filling. At the end of two hours, all
of the vapor will have passed away, being taken up
by and frozen onto the refrigerator pipes, and the hogs
will begin to dry. When the hogs begin to show signs
of drying, or in about two hours after the refrigerator
is filled, more refrigeration should be turned on, and
the temperature should be gradually brought down, so
that in twelve hours from the time the cooler is filled,
the temperature should be brought down to 36 or 37
degrees temperature Fahrenheit. If the temperature
is not brought down to 36 or 37 degrees F. in 12 hours
it means a delay in removing the animal heat, and a
tendency for decomposition to set in. If the tempera-
ture is brought down lower than 32 degrees Fahrenheit
during the first 12 hours, the outside surface of the
carcasses are too rapidly chilled, which tends to retard
the escape of the animal heat. It is known, from prac-
tical experience, that where the meat is chilled through
rather slowly, the animal heat leaves the meat more
44
c ti I c -fL C3 a. i_r. s. j^.
uniformly. Too rapid cMHing on the outside seems to
clog up the outside of the meat so that the heat in the
thick portions does not readily escape.
The first 12 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 chilling. After that
period, the proper temperature is of much less vital
importance.
Hogs that are to be cut up for curing should never
be cut up sooner than 48 hours after being killed, and
the temperature of the cooler should be gradually
brought down to 28 degrees Fahrenheit by the time the
hogs are taken out of the chill room to be cut up.
After the hogs have been in the cooler 12 hours the
temperature should gradually be brought down from 36
degrees at the end of the first 12 hours, to 28 degrees
at the end 48 hours; that is, if the hogs are to be cut
up 48 hours after they are killed. If they are to be cut
up 72 hours after being killed, the temperature should
be brought down gradually from 36 degrees at the end
of the first 12 hours, to 30 degrees F. at the end of
72 hours. This would mean that the temperature
should be brought down from 36 degrees to 30 degrees
F., if the hogs are to be cut up at the end of 72 hours,
or a lowering of six degrees in practically 58 hours; or
a lowering of eight degrees, from 36 to 28 Fahrenheit,
if the hogs are to be cut up in 48 hours after being
killed. This means a reduction in temperature of
about one degree for every eight hours. This does not
mean that the six or eight degrees should be reduced in
two hours' time, for if that were done the meat would
be frozen.
In a large Packing House, where the cooler is prop-
erly equipped, and one has a good attendant, these in-
structions can be carried out in detail. When the fore-
going instructions are carefully followed, the safe cur-
ing of the product will be assured.
While the curing of course requires careful atten-
tion, yet, if the chilling is
not done properly, the cur-
ing will never be perfect.
The floors of coolers should always be kept sprinkled
with clean sawdust, as this will absorb drippings and
assist in keeping the cooler clean and sweet. If the
drippings from hogs are allowed to fall on the bare
floor, the cooler will soon become sour and this will
affect the meat that hangs over it.
45
B. h: e L3L-E: F?. ScC a.
TEMPERATURE FOR CURING MEAT.
An even temperature of 38 degrees Fahrenheit is

the best temperature for curing meats. Most butchers,
however, have no ice machine, and, therefore, are not
able to reach such a low temperature in their coolers;
nevertheless, they should try to get their coolers as low
in temperature as possible, and should at all times be
careful to keep the doors closed, and not leave them
open longer than is necessary at any time. The tem-
perature of 37 to 39 degrees Fahrenheit is what should
govern all packers who use ice machines; those who
are fortunate enough to have ice machinery should
never allow the cooler to get below 37 degrees, nor
above 40 degrees. Many packers let the temperature in
their coolers get too cold, and in winter during the very
cold weather, the windows are sometimes left open,
which allows the temperature to get too low. This
should always be avoided, as meat will not cure in any
brine, or take salt when dry salted, if stored in a room
that is below 36 degrees Fahrenheit. If meat is packed
even in the strongest kind of brine, and put into a
cooler, which is kept at 32 to 33 degrees of tempera-
ture, and thus left at this degree of cold for three
months, it will come out of the brine only partly cured.
The reason for this is the fact that meat will not
cure and take on salt at such a low temperature, and
as the temperature herein given is above freezing
point, which is 32 degrees, the meat will only keep for
a short time, and then it starts to decompose when
taken into a higher temperature. Anyone, who is
unaware of this fact, will see how necessary it is to
have accurate thermometers in a cooler, to examine
them frequently, and to closely watch the temperature
of the room. See illustration of our Standard Cold
Storage Thermometer on page 298.
The first essential point to watch before putting
meat into brine, is to be absolutely certain that it is
properly chilled through to the bone. 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 packing, and place crushed
ice over it for 24 hours, to thoroughly chill it before it
is packed in the salt. This will get the temperature of
the meat as low as 36 to 38 degrees Fahrenheit before
> 46 .
ctiic-jôa, u. s.-H..
putting it in the
brine. It is necessary that small
butchers, who have no ice machines, and rely upon the
ice box for a cooler, should use the greatest care to
see that the meat is well and thoroughly chilled.
Thousands of pounds of meat are spoiled yearly sim-
ply for the one reason that the temperature of the
meat is not brought down low enough before the meat
is salted. In the summer^ hams and heavy pieces of
pork should never be packed by persons having no ice
machine, unless the meat is first put on the floor for at
least twelve hours with broken ice to thoroughly cover
it. If our directions are carefully followed and Freeze-
!E!in-Pickle is used, such a thing as spoiled meat will be
unknown.
CONDITION OF MEAT BEFORE CURING.

When cured meat turns out bad, 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 cure. Good results should not be expected
from a man who has charge of the curing unless the
meat is delivered to him in proper condition. Hogs
should never be killed the same day of purchase at
the Stock Yards or from the farmer. They ought to
remain in the packing house pen for at least 24 hours
before killing. If different lots of hogs are mixed to-
gether, they will sometimes fight, which greatly excites
them. Whenever they show this fighting disposition,
they should be separated.
THE TEMPERATURE OF BRINE.

Make Pickle in the cooler, and have the water or
all
brine of as low a temperature as the cooler when it is
put on the meat. Try to have the temperature of the
brine not over 38 degrees Fahrenheit when putting it
over the meat. A great deal of meat is spoiled in cur-
ing by having the brine too warm when the meat is
put into it.
GIVE CLOSE ATTENTION TO DETAILS.

Be careful to do everything right as you go along,
for if you spoil the meat you will hardly become aware
of it until it is too late to remedy your error.
47
b: i-i E La: St era.
WITH THE FREEZE-EM-PICKLE PROCESS

ANYONE CAN CURE MEAT.
Bacterial action causes great annoyance and loss to

Curers of Meats and Sausage Manufacturers, and, since
the enactment of Pure Food Laws prohibiting the use
of antiseptic preservatives, the proper handling of
meats has become a matter of the greatest importance
if good sausage and well-cured meats are to be obtained.
We have acted as Consulting Experts for the large

Packers and Sausage Manufacturers for many years,
and have formulated and systematized methods for the
curing of all kinds of meats and the making of all
kinds of sausage. 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 sausage, which
we designate as the Freeze-Em-Pickle Process.
We have also combined the necessary curing agents
for this Process into a combination which is always
uniform and which is known as Freeze-Em-Pickle.
Freeze-Em-Pickle furnishes to the Packer, Butcher
and Sausage Maker the Purest and Best of Materials,
48
OM TCJ^C . U. S. J^.:
scientificallyand accurately compounded, and by using
it according to the Freeze-Em-Pickle- Process, which is
set forth in this booi;;, any man, whether he is experi-
enced or not, will get -^s good results as the most
expert packer in the business.
If the Freeze-Em-Pickle Process is followed, and
Freeze-Em-Piekle is used according to the directions
given in this book, the meats and sausage will always
be uniform and of the finest quality. They will have
a beautiful color, a most delicious flavor and they will
comply with the requirements of all the Pure Food
Laws.
By curing meat by the Freeze-Em-Pickie Process, the
albumen in the meat is so congealed that only a small
percentage of it will be drawn out of the meat into
the brine, and the natural flavor of the meat is re-
tained, making it far more palatable and digestible.
When Freeze-Em-Pickle is dissolved in water with
the proper quantity of sugar and salt, the brine will
be decidedly sweet and of the proper specific gravity
to properly cure Hams, Bacon, Shoulders, Corned Beef,
Dried Beef, etc., with a Most Delicious Flavor, with-
out any loss from spoiling. The Meat will aiot be too
Salty, but will have that Peculiar Sugar-Cured Flavor
which is so much liked by everyone. By the use of the
Freeze-Em-Pickle Process anyone can make the finest
cured meats, whether or not they have ever had any
previous experience in the curing or handling of meats.
Packers, Butchers and Curers have many difficulties
in turning out good, sweet-pickle cured meat, owing to
their inability to obtain the proper curing ingredients.
Besides, their methods of curing are frequently incor-
rect and unscientific.
By adopting
the Freeze-Em-Pickle Process, the
proper ingredients are used and the meat is handled in
the right way. That is why the finished products made
by the Freeze-Em-Pickle Process are so much superior
to what they are when made in any other way.
In making Bologna and Frankfort Sausage, if the
sausage meat is cured for a few days with Freeze-Em-
Piekle and handled according to the Freeze-Em-Pickle
Process of curing Bologna and Frankfort Sausage
Meat, it will produce much Finer Sausage, in both
taste and appearance, and will have a Beautiful Color
and will not spoil in hot weather, within a reasonable
len^h of time, and the sausage will comply with all
the Pure Food Laws.
49
DIRECTIONS FOR CURING HAMS.
Use the following proportions of Freeze-Em-Piekle,

Salty Sugar and Water to obtain the best results in
curing Hams:
Small Hams. 8 to 14 Lbs. Average.
r 9 lbs. of Common Salt.
1 lb, of Freeze-Em-Pickle.
Use for 100 lbs.
2 lbs. of Granulated Sugar.
SmaB Hams. 5 gals, of Cold Water.
. Cure in this brine 50 to 60 days.
Medium Hams, 14 to 18 Lbs. Average.

j' 10 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
Use nfor -inn
TT IV
100 lbs.
I
'
g j^^ of Granulated Sugar.

Medium Hams. «
] 5 ^^j^ ^^ ^^^^ ^^^^^
[ Cure in this brine 60 to 70 days.
Heavy Hams, 18 to 24 Lbs. Average.
f
11 lbs. of Common Salt.
^ ^^' ^^ Ereeze-Em-Pickle.
Use for 100 lbs '
XT TT «
'
{ 2 lbs. of Granulated Sugar.
Heavy Hams. ] ^ ^^^^ ^^ ^^^^ ^^^^^^
L Cure in this brine 75 to ,80 days.
—Sort the Hams, separating
First: the Small, Me-
dium and Large.
Second: —.Take enough of any one size of the as-
sorted Hams to a tierce, which will be 285 lbs.;
fill
then thoroughly mix together in a large pail or box
the following proportions of Freeze-Em-Pickle, Granu-
lated Cane Sugar and Salt:
50
c: H I C-aCj . XJ. S. -H..
More than 285 lbs. of Hams can be packed in a
tierce, but this never should be done, as it requires a
certain amount of brine to a certain amount of meat,
and by placing 285 lbs. of fresh Hams in a standard
tierce, the tierce will hold 14 to 15 gallons of
brine, which is the proper quantity of brine for this
amount of Hams. If too much meat is put into the
tierce, it will not hold enough brine to properly cure
the meat.
The sugar used must be Pure Granulated Cane Sugar
and not sugar made from sugar beets.
Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze-
Em-Pickle, 6 lbs. of best Granulated Sugar and 27
lbs. of Salt.
For 285 lbs. of Medium Hams, 3 lbs. of Freeze-Em-
Pickle, 6 lbs. of best Granulated Sugar and 30 lbs. of
Salt.
For 285 lbs. of Heavy Hams, 3 lbs. of Freeze-Em-
Pickle, 6 lbs. of best Granulated Sugar, and 33 lbs.
of Salt.
HOW TO CURE HAMS IN OPEN BARRELS.

(Copyrighted; Reprint Forhidden.)
When the tierces or barrels in which these Hams are
cured are not to be headed up, but are left open, use
half of the Freeze-Em-Pickle, Granulated Sugar and
Salt required for curing the meat in the following
manner:
First: —
Take a perfectly clean tierce and sprinkle a
littleof the mixed Freeze-Em-Pickle, Granulated Sugar
and Salt on the bottom of the tierce.
The sugar used must be Pure Granulated Cane
Sugar and not sugar made from sugar beets. When
adulterated sugar is used, the brine becomes thick in
two weeks; but when Pure Cane Sugar is used it will
last quite a while, depending upon the conditions under
which the brine is kept.
—
Second: Eub each Ham well with some of the mix-
ture of Freeze-Em-Pickle, Granulated Sugar and Salt
and pack them nicely in the tierce. Put clean boards
over the tops of the hams and weight or fasten these
boards down so as to keep them under the brine.
Tliird: —
Take all of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt that is left after the rub-
bing and use it in making the brine; it will require
14 to 15 gallons of brine, as tierces vary some, for
51 .
H. F± E L.L_.E: I^ Sc cz .
each standard size tierce of Hams. Make the brine by
dissolving in about 14 gallons of cold water all of the
mixed Freeze-Em-Pickle, Granulated Sugar and Salt
that is left after the rubbing. Stir well for a minute,
until it is dissolved, then pour this brine over the meat.
As tierces vary so much in size, it is always best to dis-
solve the Freeze-Em-Pickle in a little less quantity of
water, say about 14 gallons for a tierce. After this
brine is added to the meat, should the tierce hold more,
simply add cold water until the tierce is full. The
right amount of Salt, etc., has already been added;
now simply add sufficient water to well cover the meat.
When curing a less quantity than a full tierce of
Hams, cut down the amount of Freeze-Em-Pickle,
Granulated Sugar and Salt and the quantity of water,
according to the quantity of Hams to be cured.
QUANTITY OF BRINE TO USE FOR CUR-

ING 100 LBS. OF HAMS.
Five gallons by measure, or forty-two pounds by
weight, is the approximate amount of water to use
for every 100 lbs. of Hams.
A tierce, after being packed with 285 lbs. of meat,
will hold about 14 to 15 gallons of water. When curing
Hams in vats, or open barrels, whether in small or large
quantity, always use no less than five gallons of brine
to every 100 pounds of meat, as this makes the proper
strength and a sufficient brine to cover the meat
nicely.
THE USE OF MOLASSES AND SYRUP BAR-

RELS IN CURING HAMS.
Never use old molasses barrels, or syrup barrels for
curing meat, unless they have been first thoroughly
scoured and steamed, and cleansed with our Ozo Anti-
septic Washing Compound. It is best to use oak
tierces, and always be sure that they are perfectly
clean and sweet before putting the meat into them to
cure.
PUMPING HAMS.
We strongly recommend the pumping of Hams, full
directions for which are given on page 76.
52
l^gSHJ TU. S. J^.
SHAPE OF VATS IN CURING HAMS.
Sometimes, vats of certain shapes require more brine

to cover the meat than others, and in such cases, a
proportionate amount of Freeze-Em-Pickle, Sugar and
and Salt, should be added to the necessary amount of
water to make sufficient brine to cover the meat.
HOW TO OVERHAUL HAMS WHEN CUR-

ING IN OPEN PACKAGES.
On the fifth day

after packing each
HOW TQ OVERHAUL lot of Hams, it is nec-
essary t h at they
HAMS should be overhauled.
This must be repeat-
WHEN CURING IN OPEN ed seven days later;
PACKAGES again in ten days;
and a final overhaul-
ing should be given
ten days later. Over-
hauling four times
while curing, and at
the proper time in
each instance, is very
important and must
never be forgotten,
especially when cur-
ing with this mild,
sweet cure. Overhaul-
ing means to take the
Hams out of the brine
and to repack them
in the same brine.
The proper way to
overhaul is to take a perfectly clean tierce, set it next
to the tierce of Hams to be overhauled, pack the meat
into the empty tierce, and then pour the same brine
over the meat.
53
B.HE Sc ca.
HOW TO CURE HAMS IN CLOSED UP
TIERCES.
Large packers, wlio employ coopers, should always

cure Hams in closed up tierces, as this is the best
method known.
First: —Mix the
proper proportions of
H0WT0CUREHAM5 Freeze - Em - Pickle,
INtLDSED UPTIERCE5 Sugar and Salt for
the different size
Hams to be cured.
These proportions are
given in the forego-
ing table, under the
heading, '' Small
Hams, Medium Hams,
Heavy Hams. ' '
If
the tierces are to be
headed up, use half
of the Freeze-Em-Pic-
kle. Sugar and Salt
FIRST; for rubbing the Hams,
and the half that is

left over, the
after
Hams are rubbed,
should be dissolved in
the water which is to
be used to fill the
tierces. Eub each
Ham well before
packing; put only 285
lbs. of meat in each
tierce, and then head
them up.
Second: —
Lay the
tierces on their sides
and fill them through
the bunghole with
water in which the
SECOND.
half of Freeze-Em-Pickle, Sugar and Salt left over
after rubbing, has been dissolved.
54
C3 HIC J=S.Cj- CD. U. S. -H.
Third: —Însert the
bung and roll the
tierces. This will mix
and dissoive the
Freeze - Em - Pickle,
Sug-ax and Salt
rubbed on »the meat.
Where the pieces of
meat .press tightly
against each other or
against the tierce, the
brine does mot act on
the meats; but if the
THIRD. meats -are properly-
rubbed with the mix-
ture of Freeze-Em-Pickle, Sugar and Salt before being
packed in the tierce, such surfaces will be acted upon
by the undissolved mixture, so that curing will be
uniform, and no portion of the piece will be left in-
sufficiently cured even if the brine does not come in
contact with it. For this reason, it is important that
each piece should be carefully rubbed with the mix-
ture of Freeze-Em-Pickle, Sugar and Salt before being
packed in the tierce.
Fourth: —
Overhaul
OVER HAUL five days after pack-
ing again seven days
FIVE DAYS AFTER later;
;
again in ten
PACKING days, and once more
ten days thereafter.
At each overhauling,
examine each tierce
for leaks; if any of
the Pickle iias leaked
out, knock the bung
in and refill, Eemem-
ber to overhaul four
times during the pe-
riod of the first thir-
ty-two days.
Fifth: —
Overhaul
FOURTH.- the Hams in closed
up tierces, simply by rolling the tierces from one end
of the cooler to the other. They ought to be reeled
at least 100 feet.
Sixth:— See paragraph on temperature for curing
meat, page 46.
55
b.h:
SHOULDERS AND
PICNIC HAMS
.55.
êSi_
DIREOTiaNS FOR CURING SHOULDERS.

New Yorls Shoulders: —Have shank cut off above

knee, trimmed close and smooth, and square at the
butt.
California or Picnic Hams are made from Medium

and Heavy Shoulders, well-rounded at the butt, and
trimmed as near to the shape of a Ham as possible.
Boston Shoulders are made from Light Shoulders,

well-rounded at the butt, similar to California Hams.
California and Picnic Hams and Sctuare Cut Butts,
are cured in the same way, and with the same brine,
the only change being in the strength of the brine
and the time o^ curing, which must be made to suit
the size of the Shoulder.
Small Shoulders.

Use for 100 lbs.
Small Shoulders. 5 gals, of Cold Water.
Cure in this brine 50 to 60 days.
56
C H I C-fLG a, TU. S. -H..
Medium Shoulders.
f
Use for 100 lbs. I
{ 2 lbs, of Granulated Sugar.

Medium-Shoulders.
I
5 gals, of Cold Water. '
L Cure in this brine 60 to 70 days.
Heavy Shoulders.

Use for 100 lbs.
. 2 lbs. of Granulated Sugar.
Heavy Shoulders.
5 gals, of Cold Water.
I
[ Cure in this brine 75 to 80 days.

First. —Sort the Shoulders, separating the Small,
Medium and Large.
—
Second. Take enough of any one size of the assorted
Shoulders to fill a tierce, which will be 285 lbs.; then
thoroughly mix together in a large pail, or box, the
following proportions of Freeze-Em-Pickle, Sugar and
Salt:
Use for 285 lbs. of Small Shoulders, 3 lbs. of Freeze-

Em-Pickle, 6 lbs. of best pure Granulated Sugar, and
27 lbs. of Salt.
For 285 lbs. of Medium Shoulders, 3 lbs. of Freeze-
Em-Pickle, 6 lbs. of best Granulated Sugar and 30 lbs.
of Salt.
For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze-
Em-Pickle, 6 lbs of best Granulated Sugar, and 33 lbs.
of Salt.
Curing Shoulders in Open Packaged.
When it is Open Pack-

desired to cure Shoulders in
ages, use the foregoing proportions and in every way
handle the Shoulders as directed for Hams, on page 51.
57
B.I-IELLEFl ScCa.
Quantity of Brine for Curing 100 Lbs. of Shoulders.
The same quantity of brine sbould be used for cur-

ing Shoulders as directed for Curing Hams, full direc-
tions for which will be found on page 52.
Quantity of Shoulders to Cure in Each Tierce.
The same quantity of Shoulders and the same amount

of brine should be used as directed for Curing Hams,
on page 52. The same remarks with regard to the varia-
tion in the amount of brine for each tierce, and how
to be sure to have the proper amount of the right
strength of brine, apply in curing Shoulders, the same
as for Hams (see page 52). Likewise the use of Syrup
and Molasses barrels for Curing Shoulders.
How to Overhaul Shoulders When Curing in

Open Packages.
It is important to follow the same directions for

Overhauling Shoulders that are given for Overhauling
Hams. (See page 58.)
How to Cure Shoulders in Closed Up Tierces.
Follow the same directions for Curing Shoulders as

given for Curing Hams in Closed Up Tierces, on page
54.
How to Overhaul Shoulders When Cured in Closed

Up Tierces.
Follow exactly the same instructions as are given for

Overhauling Hams when cured in Closed Up Tierces, on
page 55.
Pumping Shoulders.
Pump Shoulders as directed on page 76.
58
CZM.TCZJ^C^C3. ZJ.S.J^.
BONELESS BOILED SHOULDERS.
Boneless Eolled
Shoulders should be
made in the following
manner: Take the
Shoulders from hogs
that have been prop-
erly chilled and bone them. If the meat has been
thoroughly chilled, so it is perfectly solid and chilled
throughout, the Shoulders are ready to cure; but if the
meat is not perfectly solid and firm on the inside,
where th'e bone has been removed, the Shoulders should
be spread out in the cooler on racks for 24 hours, until
the meat is thoroughly chilled and firm.
Small Boneless Boiled Shoulders.

Use for 100 lbs. 1 lb. of Freeze-Em-Pickle.
Small Boned -{ 2 lbs. of Best Granulated Sugar,
Shoulders. j
5 gallons of Cold Water.
[_ Cure in this brine 30 to 40 days.
Medium Boneless Boiled Shoulders.

10 of Common Salt.
lbs.
Medium Boned 2 lbs. of Best Granulated Sugar.
Shoulders. I
[. Cure in this brine 40 to 50 days.
Laxge Boneless Boiled Shoulders.
Large Boned 2 lbs. of Best Granulated Sugar.
Shoulders. 5 gallons of Cold Water.
First:— Sort the Boneless Shoulders, separating the
Small, Medium and Large, as the different sizes
should be cured in separate barrels.
—
Second: Take enough of any one size of the Boned
Shoulders to fill a tierce, which will be 285 lbs. Then
thoroughly mix together, in a large pail or box, the
following proportions of Freeze-Em-Pickle, Sugar and
Salt:
59
B. f^ E ll-e: p^ Sc cz a.
Use for 285 lbs. of Small Boneless Shoidders, 3 lbs.
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar
and 27 lbs. of Salt.
Use for 285 lbs. of Medium Boneless Shoulders, 3 lbs.
Use for 285 lbs. of Large Boneless Shoulders, 3 lbs.
Third: —After the Shoulders have been weighed,
take for example that one has 285 lbs. of Medium
Boneless Shoulders, averaging, boned, about 10 lbs.,
which would make 28 pieces for a tierce of 285 lbs.
Now, take the 3 lbs. of Freeze-Em-Pickle, 6 lbs. of
Granulated Sugar and 30 lbs. of Salt to be used for
the tierce of Medium Shoulders, and mix together
thoroughly in a box or tub.
—
Fourth: Eub about ^4 lb. of this mixture in each
Shoulder where the bone has been removed, then roll
it and tie it in the regular way. After it is rolled
and tied, rub about %
lb, of the mixture all over the
outside, and pack the Shoulders into the tierce. After
the 28 Boneless Shoulders have been packed nicely
into the tierce, put clean boards over the top of the
meat and weight or fasten down these boards, so as
to keep them under the brine.
and not sugar made from sugar beets. When adul-
terated sugar is used the brine becomes thick in two
weeks, but when Pure Cane Sugar is used it will last
quite a while, depending upon the conditions under
which the brine is kept.
Fifth: —Take all of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt that is left after rubbing
the meat, and use it in making the brine. It will
require between 14 and 15 gallons of brine, as tierces
vary somewhat in size, for each standard size tierce of
Boneless Shoulders. Make the brine by dissolving in
about 14 gallons of water all of the mixed Freeze-Em-
Pickle, Granulated Sugar and Salt that is left after
rubbing. As tierces vary so in size, it is always best
to dissolve the Freeze-Em-Pickle, Sugar and Salt in a
less quantity of water, say about 14 gallons for a
tierce. After this brine is added to the meat, should
the tierce hold more, simply add cold water until the
tierce is filled. The right amount of Freeze-Em-Pickle,
60
c h: I c-ao . lj. s. -?^.
Sugar and Salt has already been added, now simply

add sufficient water to well cover the meat.
In curing a less quantity than a full tierce of Bone-
less Rolled Shoulders, cut down the amount of Freeze-
Em-Piekle, Granulated Sugar and Salt and the quan-
tity of water, according to the quantity of ±Joneless
Shoulders to be cured.
Quantity of Brine for Curing Less Than 100 Lbs. of

Boneless Boiled Shoulders.
The same directions should be followed in curing less
than 100 lbs. of Boneless Eolled Shoulders as are given
for Hams, on page 52.
The Use of Molasses and Ssmip Barrels in Curing

Boneless Boiled Shoulders.
The remarks concerning the use of these barrels in
curing Hams apply with equal force to the curing of
Boneless Eolled Shoulders, and we refer to page 52.
Shape of Vats for Curing Boneless Boiled Shoulders.
See page 52 concerning the Shape of Vats for curing
Hams, as the same remarks apply in curing Boneless
Eolled Shoulders.
How toOverhaul Boneless Boiled Shoulders When

Cured in Open Packages.
See page 53 and follow the same instructions for
overhauling as are given for overhauling Hams when
curing in open packages.
Pumping Boneless Boiled Shoulders.

This should not be neglected. See page 76 and fol-
low the directions closely. The Pumping of Boneless
Eolled Shoulders is very important, because when they
are Boned and Eolled, most of the outside surface is
covered with Eind, which prevents the Brine from get-
ting through to the meat. However, by rubbing the
inside of the Shoulder with the Curing Mixture and
then Pumping them before Curing, good results will
always be assured.
61
b.h:e ^m sc ca.
DIRECTIONS FOR MAK-

ING SUGAR CURED
BREAKFAST BACON.
Light Bellies.
Use for 100 lbs. Light Bellies.
Heavy Bellies.
Use for 100 lbs. Medium or Heavy
Bellies.
8% lbs. Common Salt.
2 lbs. Granulated Sugar.
5 gals. Cold Water.
Cure in this brine 25 to 40 days,
according to size.
First: —Mix
together the proper proportions of
Freeze-Em-Pickle, Sugar and Salt, as stated above for
every 100 lbs. of Bellies.
—
Second: Take a perfectly clean tierce, tub or vat,
and sprinkle a little of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt on the bottom. The sugar
used must be Pure Granulated Cane Sugar and not
sugar made from sugar beets. When adulterated sugar
is used, the brine becomes thick in two weeks; but
when Pure Cane Sugar is used, it will last quite a
while, depending upon the condition in which the brine
is kept.
—
Take half of the mixed Freeze-Em-Pickle,
Third:
Granulated Sugar and Salt and rub each piece of Belly
62
C HE I c-aD a. U. S. -H..
with the mixture and tlien pack as loosely as possible.
Fourth: —
Put clean boards over the top of the
Belliesand fasten or weight the boards down so as to
keep them covered with the brine.
Fifth: —
All of the mixed Freeze-Em-Pickle, Granu-
lated Sugar and Salt that is left after rubbing the
meat should be used for making the brine.
Sixth: —
For each 100 lbs, of Bellies packed in the
tierce, tub or vat, add not less than 5 gallons of brine,
and pour it over the meat. Five gallons of water by
measure or forty-two pounds by weight, will make suf-
ficient brine to cover, and is the proper amount for
each 100 lbs. of Bellies.
—
Seventh: Before putting the water over the Bellies,
dissolve in it the mixed Freeze-Em-Pickle, Sugar and
Salt left after rubbing; stir it for a few minutes until
it is thoroughly dissolved, and then pour this brine
over the Bellies.
—
Eighth: Bellies must be overhauled three times
—
while curing once on the fifth day; again seven days
later, and again in ten days more. Overhauling must
never be neglected, if good results are desired.
Overhauling means to take the meat out of the brine
and repack it in the same brine. The proper way to
overhaul is to take a perfectly clean tierce or vat, set
it next to the tierce or vat of Bellies to be over-
hauled, pack the meat into the empty package and
then pour the same brine over the meat.
PUMPING BREAKFAST BACON.

Many Packers pump Breakfast Bacon when it is put

into the brine, and we can heartily recommend this,
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 in-
side as the outside. Great care, however, should be
exercised in making the pumping pickle. It must be
made according to the formula given on page 76,
just the same as for Pumping Hams. The pieces of
Bacon should be pumped in from three to five places,
according to the size of the piece. Very large pieces,
especially if the rib is left in them, can be pumped
several times more.
63
B.fÊ Sc cza.
CDRNED-BEEF
FEW BUTCHERSIREALIZE
Few Butchers realize the importance of building up

a reputation on good Corned Beef. A good trade on
Corned Beef enables the dealer to get higher prices
for Plates, Eumps, Briskets and other cuts which other-
wise would have to be sold at a sacrifice. Corned
Beef cured by the Freeze-Em-Pickle Process will have
a Delicious Corned Beef Flavor, a Fine, Eed, Cured-
Meat Color, and will not be Salty.
To obtain the best results in curing Corned Beef, 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 added. This will draw out
the blood which would otherwise get into the brine.
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 Side.
Ifany part is tainted, mouldy, discolored or slimy,
it must be trimmed off^ so no slimy or tainted parts
will get into the brine. If Plates or Briskets are to be
rolled, a smallamount of mixed Zanzibar Brand Corned
Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt
must be sprinkled on the inside before rolling them.
This will give the meat a Delicious Flavor and a Nice
Red Color and will cure it more uniformly and quickly.
64
C M I C J^ . TU. S. Cj- -H..
nmm>n\ %
DIRECTIONS FOR MAKING FINE CORNED

BEEF.
(8 lbs. of Common Salt.

^ ^^* r^^^cze-Em-Pickle.
Use for 100 lbs '
Plates RumDS* J
^ ^^^" °^ Granulated Cane Sugar.
'
^ *^ 8 ozs Zanzibar Brand Corned
Briskets, etc: I
j
Beef Seasoning.
t 5 gals, of Cold Water.
Cure the meat in this brine 15 to 30 days, according
to weight and thickness of the piece.
Betail Butchers who cure Corned Beef in small quan-
tities,and who from day to day take out pieces from
the brine and add others, should make the brine and
handle the Corned Beef as follows:
To every five gallons of water add eight pounds of
common salt, one pound of Freeze-Em-Pickle and two
pounds of granulated sugar. In summer, if the temper-
ature of the curing room or cooler cannot be kept
down as low as 40 degrees, then use one pound of sugar
for five gallons of water. If the cooler is kept below
40 degrees, use two pounds of sugar. In winter the
curing can always be done in a temperature of 36 to
38 degrees, and then two pounds of sugar to five gal-
lons of water should always be used. The sugar must
be pure cane sugar and not sugar made from sugar
beets. When adulterated sugar is used, the brine be-
comes thick in two weeks, but when pure cane sugar
is used it will last quite a while, depending largely
upon the conditions under which the brine is kept.
65
B. tl E LLE I^ Sc C a.
GALVANIZED IRON CURING TANKS.
(Copyrighted; Meprint Forbidden.)
, Galvanized iron tanks or vats are

far the best for use of either retail
or wholesale dealers for curiiig
Corned Beef and all kinds of Pickled
Meats. They do not become "^pickle-
3oaked" and are much more easily
kept clean and in an antiseptic con-
dition, which keeps the brine from
souring. Brine will keep sweet much
longer in galvanized iron tanks than
in wooden tanks or barrels and the
results in curing meats are much
more satisfactory when galvanized
iron tanks are used. Another advan-
tage which the galvanized iron tank
has is that it can be kept tightly
covered, which prevents dirt,, dust, flies, and sometimes
mice and rats, etc., from getting into the brine.
HOW TO KNOW WHEN CORNED BEEF IS

NOT FULLY CURED.
If a piece of Corned Beef is cut, before or after it is
cooked, and the inside is not a nice red dolor, it is be-

cause the meat isnot cured through. It is often sold
in this condition, but it should not be, as it does not
have the proper flavor unless it has been cured, all the
way through, which requires two or three weeks in, a
'
mild brine, depending upon the size of the piece of

meat. Corned Beef pickled for foiir or five days iii a
strong brine, with an excessive amount of saltpetre, in
it, as some butchers cure it, is not good Corned Beef
and does not have the proper flavor, although it may

be red through to the center, the color being due to the
large amount of saltpetre used in the brine. ,
The Freeze-Em-Pickle Process of curing gives the

meat a different flavor from meat which has been cured
in the old way.
6i5
o ti I G-aoa. -us-R.
PUMPING CORNED BEEF.
(Copyrighted ; Reprint Forbidden.)
, We recommend Pumping Corned Beef with a Pickle

Pump, before it is put into the brine. 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 out-
side, and will be more uniform in color throughout than
if cured without pumping. If Corned Beef is pumped,
it should be pumped with the same pickle as for pump-
ing Hams, formula for which is given on page 76.
The pieces of Corned Beef should be pumped in from
two to four places, according to the size of the piece
of meat. One will soon become accustomed to it, after
pumping a few pieces. Pumping can of course be over-
done, and too much brine must not be pumped into the
meat; otherwise it will puff out too much and become
spongy.
GARLIC FLAVORED CORNED BEEF.

Many people like Garlic Flavor in Corned Beef, .and

,
butchers who want to please their customers should

keep a supply of Corned Beef both with and without
5>:s, the Garlic Flavor. -We
make a special prepara-
tion, known as Vacuum
Brand Garlic Compound,
with which butchers are
able to give a Garlic
Flavor to any- kind of
meat, without leaving
any of the objectionable
features that result from
the use of fresh Garlic.
Vacuum Brand Garlic
Compound is a powder
which we manufacture
from the very best se-
lected Garlic. The flavor
5oME People given
cious,
by
and
it
the
is deli-
advan-
PREFER tages gained by it will
be thoroughly appreciated by airwho° use it
67
b.h:e ^m Sc cza.
HOME-MADE PRESSED
COOKED CORNED BEEF
•:-^'^S?tJ^**^S*-
DIRECTION FOR MAKING COOKED

CORNED BEEF.
Take fully cured Corned Beef and cut it up into
different sizes, and pack it nicely into a cooked corned
beef press, sprinkling a little Zanzibar Brand Corned
Beef Seasoning between each layer of meat so as to
give it a delicious flavor. All Butchers' Supply
Houses sell presses made especially for this purpose.
After packing the pieces of Meat into the press, screw
it up tight; then put the press which has been filled,
into hot water, of a temperature of 180 F., and leave
it there for one and a half hours, then reduce the tem-
perature to 170 degrees and leave it there for one hour
longer. A very large press might require three hours
cooking before the meat would be cooked through.
After the meat is thoroughly cooked, place the press
in the cooler and let it remain there over night. The
following morning the Corned Beef will be thoroughly
chilled and can be taken out of the press.
In the summer it is a good plan to dip the cake of

Cooked Corned Beef, after it is removed from the
press, into Hot Lard for a second, or even Hot Tallow.
This will coat it so it will not become mouldy, and it
will keep much better than without dipping it.
Pressed Cooked Corned Beef is an elegant article, 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 it. Butchers should give more atten-
tion to preparations of this kind, as they would help
greatly in developing business.
68
c H I c-acj a. u. s. -?^.
DIRECTIONS FOR MAKING FANCY DRIED

BEEF.
^ SUCIl,«
Chipped bi
How to Cure Beef Hams and Shoulder Clots.
SMALL PIECES.
Use for 100 lbs. 2 lbs. of Granulated Sugar.
Small Beef Hams 5 gals, of Cold Water.
and Shoulder Clots. Cure in this brine 50 to 60
davs.
MEDIUM PIECES.
Use for 100 lbs.
Medium Beef Hams 5 gals, of Cold Water.
and Shoulder Clots.
Cure in this brine 60 to 70
davs.
HEAVY PIECES.
Use for 100 lbs.
Heavy Beef Hams 5 gals, of Cold Water.
and Shoulder Clots.
Cure in this brine 75 to 80
[ days.
—
First. Sort the Beef Hams and Clots, separating the
Small, Medium and Large.
69
s. Fi E llê: R. Sc cz a.
—
Second. Take enough of any one size of the as-
sorted Beef Hams and Clots to fill a tierce which will
be 285 lbs,; then thoroughly mix together in a large
pail or box, the following proportions af Freeze-Em-
Pickle, Sugar and. Salt:
Use for 285 lbs. of Small Beef Hams and Small Clots,
3 lbs. of Freeze-Em-Pickle. 6 lbs. of best Granulated
Sugar and 27 lbs, of Salt.
For 285 lbs. of Medium Beef Hams and Medium
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated
Sugar and 30 lbs. of Salt.
For 285 lbs. of Heavy Beef Hams and Heavy Clots,
3 lbs. of Freeze-Em-Pickle. 6 lbs. of best Granulated
Sugar and 33 lbs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the saine instructions as given for

curingHams in Open Packages, page 51.
Quantity of Brine for Curing 100 Lbs. of Beef Hams
and Clots.
Use the same quantity of Brine and the same amount

of Beef Hams and Clots as directed for curing Hams,
on page 52. The same remarks apply as to variations;
in the size and shape of vats, and in the general hand-
ling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing

in Open Packages.
Overhaul and handle exactly as directed for Hams,
on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for

curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in
Closed Up Tierces.
Follow exactly the directions for overhauling Hams
when cured in Closed Up Tierces, given on page 55.
Pumping Bepf Hams and Clots.
Follow the general directions for Pumping, which

will befound on page 76.
70
^BiSHÎ'G'J=L'E3 ;^;TiI.;-S^^
Take 100 lbs. of boneless Beef Plates and cure tliem

in brine made as follows:
5 gallons of cold water.
8 lbs. of common salt.
1 lb. of Freeze-Em-Pickle and
2 lbs. of granulated sugar.
Cure the Plates in this brine 10 to 30 days in a
cooler. The temperature should not be higher than
42 to 44 degrees Fahrenheit, but 38 to 40 degrees tem-
perature is always the best for curing purposes.
The 5 gallons of brine should be flavored by placing
in it about 6 to 8 ounces of Zanzibar Brand Corned
Beef Seasoning. After the meat has been fully cured
in accordance with the above directions, sprinkle some
Corned Beef Seasoning on the meat; then roll the meat
and tie it tight with a heavy string. The meat should
then be boiled slowly.
Eolled Spiced Beef should be boiled the same as
hams, in water that is 155, degrees Fahrenheit.
This Eolled Spiced Beef is sold to customers raw as
well as boiled. Many prefer fo buy it raw and boil it
at home. This style of Corned Beef makes a beautiful
display on the counter and butchers will find this a
profitable way of working off fat plates. Meat worked
up in this way brings a good price and. is a ready
seller. Those liking Garlic Flavor can also add a
small quantity.
71
B.I-iE i^S Sc cza.
GENERAL HINTS FOR CURING MEATS.
Curers of meat, who are well acquainted with us

know that we have been in a position to acquire more
knowledge in the curing and handling of meats than
anyone in the United States. As is well known, we
have been consulting chemists and packing house ex-
perts for many years; therefore, the general informa-
tion which we offer for curing meats are suggested by
the results of many years of practical experience.
CHILLING MEATS.
Hams, Shoulders, Bel-

liesand other cuts must
be thoroughly chilled be-
fore they are put into
pickle. From one to
two days before being
packed, depending upon
the temperature, they
should be hung up or
laid on a rack in the
cooler, in order to draw
out all the animal heat
that is in them and to
make them firm and
ready for packing. Pack-
ers, using ice machinery
for cooling, can bring
the temperature low
enough during the warm
weather to properly chill
the meat; however, it
must not be frozen. If
the cooler in which
meats are chilled is not cold enough to make the Hams,
Shoulders, Bellies, etc., firm and solid in 48 hours, it
is advisable to lay the meat on the floor over night and
place crushed ice over it; this will harden the meat.
72
,. U. S.-H.
I
Those using a common
ice house can employ
the crushed ice method,
CHILLING MIAT5
which is to spread the
meat on the floor and
throw cracked ice over
the meat, allowing it to
remain over night. It
should always be remem-
bered that if meat is
put into brine soft and
spongy, it will become
pickle-soaked and in
such condition will never
cure properly. It will
come out of the brine
soft and spongy, and
will often sour when in
the smoke house. A great
deal of meat spoils in
curing only for the rea-
son that the animal heat
has not been removed
before the meat is packed and placed in brine. When
the animal heat is all out of the meat, the meat will
be firm and solid all the way through. In order to get
the best results, the inside temperature of Hams and
Shoulders when packed, should not be over 36 to 38
degrees Fahrenheit. The meat should be tested with
a thermometer made for this purpose before it is
packed. Every curer of meat should have one. An
illustration of same will be found on page 300.
OVERHAULING.
When curing Hams, Shoulders, and all kinds of
sweet-pickled meats in open vats, overhauling is a
very important feature; it must be done at least four
times during the curing period. When curing in closed
up tierces, the tierces must be rolled at least four times
during the curing period. Bellies must be overhauled
at least three times while curing in open vats, and if
cured in closed up tierces, they must be rolled at least
three times during the curing period. 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 it.
73
^B. I-I E ^S ScOCH.
HOW TO BOIL HAMS.
Heat the water to 155 degrees Fahrenheit. Then

place the hams in the hot water and keep them in it
from eight to nine hours, according to the size of
Hams. Try to keep the water as near to 155 degrees
as possible. By cooking Hams in a temperature of 155
degrees, very little of the fat will cook out of them
and float on top of the water, and the Hams will shrink
very little. When Hams or large pieces of meat are
boiled for slicing cold^ allow them to remain in the
water until it is nearly cold, for by so doing the meat
re-absorbs most of the nutriment which has been
drawn out during the cooking process. Then put them
in a cooler; over night, so that they will become thor-
oughly chilled before slicing. Hams should never be
cooked in boiling water, which is 212 degrees Fahren-
heit, as this is so hot that most of the fat will melt
and run out of them.
USING BRINE TWICE.

The Pickle, in which Hams have
been cured, but which is still sweet
and not stringy or ropy, is the best
brine in which to cure light bellies.
Nothing need be added to it. It
should be used just as it comes from
the Hams. While brine in which
Hams have been cured can be used
once more for curing Breakfast Ba-
con, it should be remembered that it \
must not be used a second time for [
curing Hams or Shoul-

ders.
ICE WATER.
Never use the drip
water of melted ice from
a cooler for making
Pickle, as it contains
many impurities, and
therefore should never
be used.
74
IÊgg TLJ. S. J^,
PUMPING MEATS.
We highly recom-
mend pumping Hams,
Shoulders and other
kinds of Cured Meats.
It is a safeguard in
Hams and Shoulders
against shank and
body souring, should
they, through some
carelessness, be insuf-
ficiently chilled all
the way to the bone,
and is a protection
DUMPING MEATS against sour joint,
and insures a uniform
cure. It is also of
great advantage to
pump Breakfast Ba-
con, Corned Beef,
Dried Beef, Dry Salt
Meats, etc. Packers and curers, who do not use a
pump and the Freeze-Em-Pickle Process, are suffering
losses from sour meats, which during a year's business
would mean a large profit to them.
There is a mistaken idea among many butchers and
packers that pumping Ha~ms and Shoulders is injurious
to the meat. The facts do not warrant such a belief,
as the best cured and the best flavored meats are those
that have been pumped. When Hams and Shoulders
are not pumped, it requires weeks for the pickle to
penetrate through to the bone, which is the vital spot
of a Ham or Shoulder. If the joints, tissues and meat
around the bone are not wholly and thoroughly cured,
the entire Ham or Shoulder is inferior and no good;
because it furnishes a favorable seat, for the develop-
ment of the germs of putrefaction, which render the
meat unfit for human food.
In order to always have a mild cure, sweet flavor at
the joints, and uniform color, they should be pumped.
Pumping with the Freeze-Em-Pickle Process is a safe-
guard against shank and body souring; it gives the in-
side of a Ham or Should'er" a delicious flavor, a good
color, -and insures a^ uniform cure; it cures the joints
75
B. h: E lil-e: f?. sc c: a.
and the meat around the bone thorouglily, and greatly
reduces the period of curing. The secret and principal
feature in pumping Hams and Shoulders, is to have the
right kind of pumping brine. When common brine, or
ordinary sweet-pickle is used for pumping, the Hams
or Shoulders usually become pickle-soaked, and if the
refrigerator under such conditions is not the very best,
or if the Hams or Shoulders are not thoroughly chilled,
the smallest degree of animal heat which may be re-
maining in them will start fermentation, causing the
meat to sour next to the joints. It is, therefore, plain
to be seen that pumping, under such conditions, in-
stead of doing good, will in reality result in injury, and
this is the reason why so many who have tried pump-
ing meats have failed. On the other hand, when the .
pumping brine is made as shown herein, all of these

objections are overcome, and the meat will not be
pickle-soaked, nor will it become soft and flabby. 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 cured; it also gives the inside meat

a beautiful red color, and a delicious flavor. Hams
that have been pumped with Freeze-Em-Pickle and
cured by the Freeze-Em-Pickle Process, will not dry
up and become hard when fried or cooked; when sliced
cold they will not crumble, but will slice nicely and
have a most delicate and pleasing flavor.
DIRECTIONS FOR PUMPING.

One gallon of pumping brine is sufiicient for pump-

ing one tierce, or 285 lbs. of meat. Make the pumping
brine as follows:
Ya lb. of Freeze-Em-Pickle.
2 lbs. of Pure Granulated Sugar.
3 lbs. of Salt.
1 gal. of Water.
and not sugar made from sugar beets. When adul-
terated sugar is used, the brine becomes thick and
would spoil the meat in two weeks. Stir the above
thoroughly before using. As this will make a thick
brine which is more than saturated, it will precipitate
when left standing, therefore, when mixed in large
quantities, it should be stirred occasionally. Meats
76
c: K[ I cz; -fL G a. -u.s-fl.
should never be pumped with anything but a solution
that is thoroughly saturated.
Pump the Hams or Shoulders just before they are
packed, and if it is desired to rush the cure, pump them
every time that the meat is overhauled. The pumping
solution must be cold when pumped into the meat.
Ordinarily, three insertions of the needle in the Hams
are suflScientj once at the shank to the hock joint as
shown at A, once to the thighand along the bone,
Fig. B.,and once from the butt
end to the joint under the hip
bone and into the fleshy part.
Fig. C. Solid lines show needle
up to point of insertion and
dotted line shows direction taken
by needle after insertion. In a
very heavy Ham as many as six
insertions should be made, and the
same with very heavy Shoulders.
Three insertions of the needle in-
to a medium size Shoulder are
sufficient; one at Fig. D,
one to the shoulder joint
at Fig. E, and one under
the blade from the end, or diagon-
HAMS
ally from the back of the shoul-
der toward the end at Fig. F.
More insertions may be made without
injury to the meat, but the above are
all that are required for good results.
One cubic inch of solution is enough
for each insertion, and after withdraw-
ing the needle, the hole must be
squeezed shut with the thumb to pre-
vent the solution from oozing out. Stir
the solution well before starting to
pump. The Pumper must be careful
not to pump air into the meat. Never
allow the Pickle to go below the end
of sucker of pump.
SHOULDERS
77
B .H E LLE R. Sc C .
USE ONLY PURE SUGAR.
The importance of using pure cane sugar without

any adulteration, in sweet-pickling Meats, must iiot
•be overlooked. The very best and purest article of
granulated cane sugar should always be used* if the
best results are expected. As is well known, sugar is
a great niitrienty and economizes the use of proteids
in food. As a food, sugar possesses the fuel value of
starch, aiid is much more readily digested; therefore,
the use of pure sugar assists in the digestibility of
meat. On the other hand, the adulterants of sugar are
fermentatives; they retard digestion and counteract
tlae nutrient values of meat. They destroy the alkalies
with which pure cane sugar forms definite compounds;
their effects upon the brine is to make it, Slimy and
ropy. The brine, therefore, becomes.; less penetrative,
and sour meat is the natural result. The very effect
which pure sugar produces by its chemical combina-
tion with salt, and which contributes to the sweetness
of the meat, is entirely lacking in sugar adulterants';
necessarily, fermentation, the contrary effect, sets in,
which destroys and disintegrates the albumen -in-'tiie
Hells of the meat.
' The coagulation of the albumen,
which sTiouH and does take place in all well preserved
meats, is entirely lacking, and cannot take place with
impure and adulterated sugar to counteract the effect
of curing agents. Therefore, use only the best pure
granulated, cane sugar in making all sweet-pickle. A
simple test for the purity of sugar can be made with
water or alcohol. The pure article when made into
a solution of either water or alcohol will show up clear
and transparent; when kept in large and well closed
and completely; such a solution will not
filled bottles
deposit a sedinient even after a period of long stand-

ing. Following a,re the scientific methods for testing
the purity of sugar:
78
C I€ I O -a C5 CD. XJ.S.J^.
TEST FOR PURE SUGAR.
If 1 Gm. of sugar be dissolved in 10 C.c. of boiling

water, the solution mixed with 4 or 5 drops of silver
nitrate then about 2 C.c. of ammonia
test-solution^
water added, and the liquid quickly brought to the
boiling point, not more than a slight coloration, but
no black precipitate, should appear in the liquid after
standing at rest for five minutes. Cane sugar may be
distinguished from grape sugar by what is known as
the Trommer's test, which consists in the use of Cop-
per Sulphate ^nd Potassa. If a solution of cane sugar
•be mixed with a solution of Copper Sulphate, and
Potassa be added in excess, a deep blue liquid is ob-
tained which on being heated lets fall, after a time,
a little red powder. A solution of grape sugar simi-
larly treated, yields by heat, a copious greenish precipi-
tate, which rapidly changes to scarlet and eventually
to dark red. When a liquid containing grape sugar is
boiled with Sodium Carbonate and some Basic Bismuth
Nitrate, a great coloration or blackening of reduced
Bismuth is produced. Cane sugar, similarly treated,
has no effect on the test. .
MOLASSES VS. SUGAR.

We have been asked why we so strongly urge the
use of pure granulated cane sugar in sweet-pickle cur-
ing and ignore the use of molasses and syrup. The
part performed by saccharine substances in curing
meats is not fully understood by many. While pre-
79
B.I-iELLEFl Sc Ca.
servative in character, they are not used for preserving
purposes only, but also as a flavor. .So it is necessary
that all flavors used in curing should be preservatives
and also that they should unite with and exchange
their molecules with the molecules of other agents used
in curing. Pure Granulated Cane Sugar performs this
function in a greater degree than either molasses or
syrup. Sugar, while itself a preservative, by its com-
bination with salt subverts the aflS.nities of fermenta-
tion, and it thus adds to the penetrative qualities of
the brine. Molasses performs this function in a less
degree, while syrup, depending upon the quantity of
glucose, or invert sugar, which it contains, has much
of its effect destroyed before chemical action takes
place. In syrup, the flavor is obtained without the
effect; in molasses, the effect is obtained without the
flavor. In Pure Cane Sugar, both flavor and effect are
obtained.
The effectof molasses, but especially syrup, upon
brine isa tendency to make it ropy. In making this
point, we do not claim that all molasses will produce
such result, as much of it is pure and wholly devoid
of deleterious substances. There is nothing, however,
to recommend the use of molasses. Granulated sugar
is always preferable owing to the definite chemical
changes which take place between Pure Granulated
Cane Sugar and the other curing agents during the
process of curing. That this interchange of molecules
means very much in the final results of curing, is be-
yond question, and that article is always the most
economical which produces the most dependable re-
sults. When molasses or syrup fails to form a chem-
ical compound with other curing agents, the salt loses
its full effect upon the meat, the albumen does not
coagulate, but is drawn out of the cells, the meat be-
comes pickle-soaked and the brine becomes slimy and
ropy. Molasses, and syrup particularly, should be elim-
inated from curing when the best results are desired.
Pure granulated cane sugar should take their place be-
cause it is most economical, because it imparts a better
flavor, and because it assists in making the brine more
penetrative.
80
±iiJ.»^^rf. , LJ. S. J^.
ROPY OR STRINGY BRINE.
Occasionally brine that has

been made with sugar will be-
come ropy and thick like jelly,
but yet will be somewhat
stringy. This is called *'Ropy
Brine," and can always be
traced to either the use of un-
suitable sugar or improper
temperature of the curing
room.
Beet Sugar and Glucose
Sugar will never do for curing
meat. It must be Cane Sugar,
and the Refined, Granulated
Cane Sugar is the best, be-
cause the impurities have been
taken out.
n|-|^V^ Piaikir* However, even if Pure Gran-
I^QP J B Rl N E temperature
^âted Cane Sugar is used and
of the Curing
Room istoo high, the brine is liable to turn *'Ropy"
anyway. It is, therefore, absolutely necessary for any-
one who intends to cure meat in sweet brine, to use the
proper kind of sugar and cure in the proper tempera-
ture. Otherwise, the results will not be satisfactory,
no matter what kind of a curing agent is used.
In buying sugar for curing purposes, it is advisable
to order it from the wholesale grocers or from the
manufacturer, and have it guaranteed to be Pure
Granulated Cane Sugar put up Especially for Pre-
serving Purposes. This grade of sugar is on the
market and is used for "preserving fruits, and is the
best kind of sugar to use for curing meats.
If brine has become ropy in a curing package and
it is desired to use that package again, it is abso-
lutely necessary to thoroughly scald out such pack-
age, and it is well to use Ozo Antiseptic Washing
Compound for that purpose, so as to destroy the germs
of fermentation which are sure to be in the pores of
the wood. Otherwise, the unclean package will cause
the fresh brine to turn ^'Ropy, " even though it is
made with the right kind of sugar and kept in the
proper temperature.
81
BKI-IE ScEO.
BOILING THE BRINE.
Boiling the brine

improves it some, but
not enough to pay for
the extra trouble it
makes. We recom-
mend boiling the
water, if one has the
time, as it purifies it.
When there is rea-
son to believe that
the water is impure,
or when it is known
to be tainted with
vegetable matter, the
brine should always
"be boiled, and the' im-
purities will then
float on the surface,
•and can be skimmed
off.
CLEANSING CURING PACKAGES.

All curing packages should be taken out of the

cooler after the meat has been cured in them, and
scalded and washed thoroughly clean with hot water
and Ozo. Soda or Soda-ash may also be used, but the
best results will be obtained with Ozo, which is a thor-
oughly Antiseptic Washing Powder, and kills all germs
which come in contact with it. Where Soda or Soda-
ash is used, the packages are simply cleaned, but are
not disinfected. When Ozo is used, however, the pack-
ages are not only cleansed and purified, but are also
sterilized and disinfected. When packages have been
thoroughly cleaned, they should be put out in the sun
.and allowed to remain there for a day or two. The sun
will thoroughly dry them, and the fresh air will leave
them sweet and pure.
82
ci^ I c-fLDa. u: S. -H..
SOME CAUSES FOR SOUR HAMS.
Sour Hamsare sometimes caused by liangiB,g warm

meat in thesame room in which the meat is cured.
This should never be done. The warm carcasses raise
the temperature of the curing room^ thus' causing the
brine to get too warm. Under such conditions the
meat is liable to sour in the brine. Furthermore, the
brine is liable t.o absorb the odors from the warm car-
cases, which of course is very objectionable.
Many suppose that Hams sour from getting too
much smoke, but such is never the cause, as Hams will
not sour from over-smoke. Snioke aids to preserve
Hams and cannot cause them to sour. When Ham's
sour in the Smoke House the cause must be traced to
the fact that they are not properly a>nd. fully cured
before going into the Smoke House, and the portion
that has not been thoroughly cured, which -is generally
close to the bone, has not been reached- by the brine.
In many cases, souring comes from imperfect chilling
of meat before putting it- into the brine; then again,
the meat may not have been overhauled at the propei;
time and with the frequency which good curing re-
quires.
In order to prevent souring of Hams the various
stages of curing must be carried out with the utmost
care. In the first place, hogs should not be killed when
overheated or excited, and after they have been scalded
and scraped, they must be dressed as quickly as pos-
sible, washed out thoroughly with clean water and then
split and allowed to hang in a well ventilated room
until partly cooled off. They should then be run into
a cooler or chill room as quickly as possible and the
temperature should be reduced to 32 to 34 degrees
Fahrenheit. They should be allowed to thus chill for
48 hours. When hogs are properly chiHed after cur-
ing, the temperature of the inside of the Ham or
Shoulder will not be more than several degrees higher
than the cooler. After being thoroughly chilled, the
Hams must undergo the various processes which will
be found in other pages of this book which give direc-
tions for the curing of Hams and Shoulders. . Witen;
these directions are closely followed, there will never
be trouble from sour Hams.
83
B.HEE ^m Sc ca.
HAMS AND SUPERIOR HAMS.
There seems to exist some doubt
in the minds of butchers as to
whether one Ham can be cured to
better advantage than another,
basing their opinion upon the fact
that all packers have two grades
of Hams, one of which is called
of superior quality. Doubt has
been expressed as to whether one
piece of meat taken from the hog
will make any better pork than
that taken from another. This
doubt should not obtain and
could hardly exist in the minds of
anyone who has carefully inves-
tigated the modern methods of
packing. If such a person were
to stand by the pide of a Ham trimmer in a packing
house and examine each Ham as it comes from the
trimmer, he would be at once convinced as to the error
of his opinion. There would be noticed a vast differ-
ence in the quality of Hams, even in their fresh state.
Many Hams are of very coarse grain, especially those
that come from boars, stags and old sows, while many
other Hams are large and too fat. Those that come
from poor, scrawny hogs are too small and thin, and
this differentiation exists regardless of the grade or
the experience in buying different lots of hogs. Per-
haps there is no animal which varies so much in qual-
ity and condition of meat as the hog, and he fully
represents or reflects the quality of the food from
which he is made, or the results of wise or unwise
feeding. Furthermore, Hams will vary in quality even
after they have been graded; some medium size Hams,
which is the size usually picked for the finest cure, are
of much better quality than others. This will be readily
admitted when it is remembered that a Ham may be of
proper weight, but it can also be too fat for its weight,
it can be too lean, it can have a coarse thick skin,
the meat can be coarse in grain or it may be properly
graded as to size, but come from an old, worn-out
BOW. Under such circumstances, it is not only neces-
sary to cull the Hams, but to recuU them, until the
different grades are divided as to quality.
84
CZPilC-aDa. TU. S.-H..
A fourteen to sixteen pound Ham from a young bar-
row with a fine, thin, white skin which is not too fat
or not too lean, and possessing a nice, fine grained meat
is fully up to grade and is taken for the superior qual-
ity of Hams. Therefore, a Ham of this description is
superior in quality even before it goes into the brine
for curing, and it is very easy to understand that when
such a quality of Ham is carefully cured, for just the
proper length of time, it will be far better than the
ordinary run of Hams. Furthermore, the quality of the
Hams may be deteriorated in many ways. For in-
stance, the fourteen to sixteen pound Ham is fully
cured in from sixty to seventy days, but if a packer
has put up a large quantity of better grade Hams
which gives him a surplus, he will hold them in the
brine from ten to twenty days longer after they have
been fully cured, and if they are thus kept in the
brine for this additional period, they may become too
salty and their fine flavor is lost. Under such cir-
cumstances the Hams must be taken out of the brine
and smoked, or must be stored in a low temperature
for ten or twenty days longer, 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 cured. Furthermore, if a large quan-
tity of the superior quality of Hams have been smoked
and they are not disposed of rapidly enough, they
begin to lose in appearance, and must again be culled
and sold with the cheaper grade of Hams. If they
are kept in brine longer than is necessary, they must
also go into the cheaper quality.
It is, therefore, plain to be seen that what is known
as the superior quality is the bestHam that the packer
can turn out. As stated, the Hams are superior before
they are cured. They are properly kept all through
the process of curing, and the moment they are fully
cured they are taken out, smoked and sold. It is only
by handling Hams in this manner that it is possible to
maintain a grade of superior quality. All Hams can-
not be handled in this way, owing to the fluctuation of
supply and demand, but the packer aims to keep them
fully up to superior grade by a frequent and dis-
criminating culling. This should convince anyone in
doubt upon this question that they are erroneous in
supposing that all hams are alike, and that all hog
meat is pork, when, in fact, it has various grades of
quality.
85
B. Fi E I^L E^S
R. Sc E C3.
HOW TO SMOKE PICKLE-SOAKED MEAT.

It sometimes happens that butchers leave their Hams

in brine too long and they become pickle-soaked. Once
in this pickle-soaked condition, it is well known that it
is a very difficult matter to smoke the Hams, because,
even though they are sweet when they go into the
Smoke House, they will come out sour. Hams should
not be left in brine over ninety days, and at the very
outside not more than one hundred days, unless they
are put into a freezer and kept at a temperature of
28 degrees, at which they can be kept as long as de-
sired. But it is frequently the case that they are left
in pickle five or six months in an ordinary cooler.
Hams thus over-picklcd cannot fail to cause trouble in
the Smoke House, 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 2 to 4 hours. They should
then be hung up to dry and kept in a well ventilated
room where the temperature is nqt too high. A rooni
in which the circulation of air is good and which can
be well ventilated by opening the windows and doorg.^
and which does not rise in temperature above 60 tq
70 degrees, would answer the purpose for drying out.
It will do no harm to let the Hams hang two or thre^
weeks before smoking. They can then be put in the
Smoke House and smoked gently, using as little heat
as possible. For the purpose of this light smoking,
it is best tp use sawdust instead of wood, or mostly
sawdust, and a small amount of wood, in order to
reduce the heat. 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 smoke. If Hams are smoked under such
conditions, they should come out of the Smoke House
without souring. -
' The souring of pickle-soaked Hams is due to the

brine fermenting in the Hams when they are placed
in the warm Smake House. Hence the advisability of
drying out the Hams well before placing them in the
Smoke House, and of smoking them in a cool smoke,
^hen Meat ^has been in brine a very long time and
has become. pti<3kJe-soaked, and is afterward soaked in
cold water, the greatest of care must be taken not to
86
C H I C -H. EJa. T-L SvÂ;
keep it in cold fresh water too long, otherwise the
meat will absorb more moisture. It is also a good plan
to soak Meat in cold water that has been in brine 60,
70 or 80 days. When Hams are fully cured, the strength.
of the brine may be reduced somewhat, after which
the Hams may be permitted to remain in the brine
about 30 days longer. Hams are fully cured in 70
days, and may be allowed to remain in a weaker brine
30 days longer, but no longer. After 30 days they must
be taken out of this reduced brine, and, if it is so
desired, they may be kept in a low temperature two
or three weeks longer before smoking, but at the end
of that time they must be smoked.
CLEANING LARD TIERCES FOR CURING

PURPOSES.
As iswell known,
Butchers experience a
great deal of trouble
when they use second-
hand lard tierces for
curing meats, owing to
the fact that the lard
soaks into the pores 'of
the wood, where it be-
comes tainted and ran-
cid. No amount of wash-
ing or scalding will thor-
oughly disinfect such
tierces or make them as
good as new. The lard
is run into the tierces
while it is hot and the
fat naturally soaks very deeply into the wood. After
these tierces are emptied and are used for curing pur-
poses, the old lard remains in the pores and becomes
rancid and contaminates the brine and also the meat.
It is a fact that many Butchers use old lard tierces
for curing purposes and neglect to thoroughly clean
them; and even if they have been well cleaned, it is
well known that, notwithstanding every precaution
taken, there is still left in the tierces a taint which
affects the flavor of the meat.
87
B. P^ E L-LE R. Sc C a. ^
To sweeten and thoroughly disinfect lard tierces so
they may be nsed for curing purposes, make a fire on
the inside of the tierce, with paper, so that the lard
adhering to the inside of the barrel will catch fire;
then lay the tierce down and roll it slowly, so the
entire inside of it will catch fire. Let it burn until
the staves are pretty well charred, then turn the tierce
bottom-side-up, which will extinguish the fire and leave
the smoke on the inside of the tierce; leave the tierce
in this position until it is cool.
By this simple method, tierces which have contained
lard can be made sweet and may be used for curing
any kind of meat.
WHY BONE SCRATCHES CAUSE BLOOD

POISON.
Butchers very often have severe running sores as a
consequence of small bone scratches, scratches from
saw teeth, from nails or hanging hooks which have
been in contact with meat or fat for some time. The
reason that such slight injuries may produce serious
consquences is as follows;
The air is full of all kinds of disease germs. These
germs develop and multiply very rapidly when they
are brought in contact with a suitable material on
which to develop. Albumen, such as is contained in
fresh meats of all kinds, is the most favorable ma-
terial for their growth and development that exists.
As soon as a beef is killed, on all portions of the car-
cass that remains moist, millions of these germs settle
and begin to breed. Within a very short time, these
germs have multiplied and have become teeming col-
onies of the various kinds of germs causing disease.
2ôw, in case, for instance, the back bone of a beef
-which has been exposed to the air has a sharp frag-
ment of bone projecting from it and this splinter
either pierces the skin or makes a scratch on the
butcher's hand: In such case, if the wound is not
given immediate and proper attention, all the condi-
tions necessary for the development of a case of blood
poisoning are present, or it may be one of the milder
forms of germ invasion which would only produce a
festering and troublesome sore. In any case, it would
only depend upon which germ was the predominating
one in this particular piece of bone or saw tooth, or
88
CZHIC-fLCJa, LJ. S.J^.
other agent by wMcli the scratch was received.
Butchers are so constantly exposed to this kind of
danger that they should always keep at hand the
proper materials for immediately sterilizing such
wounds, which consists in the application of such ma-
terial as will reach and destroy all such germs without
injuring the exposed tissues. If such wounds are
properly and promptly attended to, they will heal very
quickly and will never produce either blood poison nor
the unsightly sores which are such an annoyance and
cause so much suffering to many butchers. The proper
method of handling all scratches, cuts or other in-
juries received in butcher shops, or around where meats
are handled, is as follows:
First. —Dissolve one teaspoonful of Asepticine in a
pint of hot water and thoroughly wash the injury
with this Antiseptic Solution. Endeavor to remove by
this washing and bathing all the fragments of bone,
dirt, dust, etc., from the wound, and to have this so-
lution reach all the surfaces of the wound, particularly
the bottom of the scratch, cut, etc. Then spread
Purple-lne Ointment on a piece of muslin suflficiently
large to cover the injury and for a considerable area
all around the injury, and apply this, slightly warmed,
to the surface. Next, cover this with a piece of ab-
sorbent cotton and wrap up with a bandage, so the
dressing will remain in place. This dressing should be
changed twice a day, so as to remove any fragments
of bone or dust that might have been neglected in the
washing, also whatever slough is necessary to be sep-
arated in order for perfect healing. When the dressing
is changed, if there be any pus or other discharge, the
wound should always be washed with a solution of
Asepticine, made up in proportions of one teaspoonful
to the pint of hot water, followed by a fresh dressing
of Purple-ine.
Wounds treated in this manner will be free from

danger, will give very little pain or discomfort, and
will heal promptly and thoroughly. Purple-ine is the
best salve, that can be produced, for all kinds of dis«
charging wounds or sores. It draws out the products
of inflammation, separates and draws out any foreign
bodies or poisonous materials, and favors prompt and
thorough repair. For particulars concerning Purple-ine
and Asepticine, see advertising pages at the back of
this booklet.
89
3Il Sc C.
MEASLY PORK.
This subject is of impor-

tance to all butchers, be-
cause they should be able
to at once recognize the
flesh from any animal suf-
fering from this disease,
and should take steps to at
once destroy the parasites
with which it is infested, Fig. 1.
lest some other animal may
become infested and spread the disease indefinitely.
The gristly, hardened, light colored blotches in the lean
portions of pork from a hog that has been suffering
from Measles consist of little cysts or sacs, in which
are contained minute Tape Worms, ready for develop-
ment in any human being that partakes of such pork.
See Fig. 1. This variety of tape worm is known as
Taenia Solium, and the cysts are known as Cysticercus
Cellulosoe. "When such pork is eaten by a human be-
ing, unless it has been boiled for a suflSicient length of
time to destroy the life of the egg, the sac walls are
digested in the stomach, the warmth of the body causes
the rapid development of the worm, which adheres by
means of its tentacles to the mucus membrane of the
upper portion of the intestine, and a tape worm rapidly
develops in the victim, producing any or all of the
symptoms that this horrible infection inflicts on its
victims.
To recognize a Measly Hog before it is killed is not
usually a difficult matter. When a hog is first taken
with Measles, the symptoms are much the same as
when it is taking Cholera. There is always an erup-
tion; which begins behind the shoulders and extends
first along the sides and finally invades the whole body.
If the hog is slaughtered while suffering from the
acute stage of the disease, it may not have become at
all reduced in flesh, but after scalding the skin will
be found covered with spots of discoloration, possibly
involving the entire body. In the dressed skin, these
are bluish or blackish discblorations of the skin, but
are not raised above the level of the surrounding skin.
If the hog has passed the acute stage, these discolora-
90
CH: I C J5.C3a U. S;-?L.
tions will have faded away, but the skin will have
pitted and hardened spots all over it, like the hog h^d
been broken out with Smallpox.
In the pork that is cut up, the Measles are found
only in the lean meat, and they form small gristles
of hardened, whitish shining masses. A butcher who
has ever cut on a Measly hog will not need to be
told the peculiar feel of his knife being partially
arrested by these tough gristly masses, which may be
encountered in any of the lean
portions of the hog, and in
fact are usually well scattered.
The appearance of the measly
patches in a Pork Loin is very
well shown in the illustration
Fig. 1. In the ne-t illustra-
tion, Fig. 2, the microscopical
appearance of a ^'Measle''
after it has been acted upon
by the heat of the stomach
and the coat enclosing the
miniature and developing Figr. 2.— showing young T-ape
worm has been partially di- Worm, magnified 500 times,
gested away. It must be remembered that these worms
develop rapidly when the cysts enter the stomach, so
that within a few hours the sac is digested off and the
small tapeworm is on its way to a proper location for
its attachment in the small intestine, where some of
them have been known to attain a length of sixty
feet.
It is the duty of a butcher whenever he finds that
he has a Measly hog on his hands, or any Measly
pork, to destroy its danger first by prolonged boiling
at a high temperature, so as to entirely and thoroughly
kill all the cysts, and then the meat should be de-
stroyed. Otherwise, any animal that eats such meat
becomes a danger in the community, because one ani-
mal suffering from the disease will throw off" infectious
material enough to infest inany herds of hogs and
other animals, by polluting water supplies and con-
taminating foods that other animals may eat. It must,
not be forgotten that curing meats does not in any way
destroy these eggs. Hams, bacon and other cured
meats are in fact the most frequent means by which
people acquire Tape Worms, because many people pre-
fer such meats cooked rare.
91
b.i-ie: Sc cza.
TRICHINA.
Fig. 3 shows a Trichina en-

capsuled in a muscle and will
give some idea of the appear-
ance of this parasite when im-
bedded in muscle fibers. The
Trichina in hogs does not give
such clear evidence of its pres-
ence, either in the way of con-
stitutional symptoms or erup-
tion. The deposits are usually
where the tendons join the
muscles, and may be in any
portion of the hog's carcass. Fig. S.—Showlng the young
The cysts are small, but large '^"china magnified lOOO times.
enough to be made out as small, glistening, white
sacs, hard to the feel, and when cut through they often
give a gritty sensation in drawing the knife across
them.
The Trichina is also liberated in the stomach by

having the sac digested off, and the released parasite,
which is like a minute thread, attaches itself in the
intestines and begins to throw off spores, which de-
velop, pass through the intestinal way while yet of a
microscopic size and find their way to the general cir-
culation, finally being deposited in muscle tissue of
the hog at the junction of a tendon and muscle. The
muscles of the larynx, in the throat, seems to be a
favorite location for these young. The disease when
contracted from Trichinous Pork is a very puzzling
one, and no treatment offers much relief. Many of
and of those who
its sufferers die early in the disease,
recover many are never restored to perfect health. For
this reason, butchers should be always watchful for
any evidence of Trichina in pork and should destroy
it without hesitation if there is any likelihood of it
being infected. Moreover, all pork should always be
thoroughly cooked before being eaten, to guard against
these diseases.
92
C M I C -H. . U. S. Cj^ .H..
BRINE ABSORBS FOREIGN ODORS.

Warm carcasses of meat should never be put into a
cooler where meat being cured in open vats, as the
is
cold pickle will absorb the impure animal heat, and

odors which these carcasses give off. Never allow sour
pickle of any kind to remain in the curing room, as
cold brine or water will absorb all foreign odors. To
demonstrate this, take a glass of cold water, set it
on a table next to a glass of tainted brine, and cover
both with a bucket or pan; allow them to remain over
night, and the next morning the cold water will have
the same odor as the tainted brine. This will easily
prove how meat can be tainted when curing in open
tierces or vats, if anything sour or spoiled is in the
cooler; therefore, curing rooms must be kept as clean
as possible.
HOW TO PURIFY AIR IN COOLER.

Freshly slaughtered meats hanging in coolers, nat-

urally give off a certain amount of odor. This is very
much added to if the drippings are allowed to fall on
the floor where they are absorbed and in time undergo
decomposition. Great care should be taken to keep the
air in coolers sweet and pure, as otherwise meats and
other contents of the cooler will absorb enough of the
stale and rancid smells to very much lower their qual-
ity. In coolers where curing is done, if the air is
bad, the odor will be absorbed by the brine, making
the meats in cure taste stale and rancid.
Coolers should be thoroughly cleansed as often as
possible. The best method of doing this is to use
Ozo Wasliing Compound dissolved in hot water, to
wash off the floors and walls. This will remove the
grease and other soil better than anything else known.
Then the entire cooler should be washed out with a so-
lution of Freeze-Em, one tablespoonful to each gallon
of hot water. This solution of Freeze-Em will kill all
germs of decomposition and their spores. Then, if pos'
93
B. PiE LLE R. Be CZZD.
sible. tlie cooler should be thoroughly aired before

re-filling.
If these directions are followed, the air in the cooler
will always be sweet and pure, free from germs and
odor, and meats and other a«^)icles of food contained
in the cooler will not easil' become stale nor absorb
odors. The cost is almost ,othing and the difference
it makes in the keeping of food products will be a
surprise to those who have not given it a trial.
DEODORIZING AND DISINFECTING

SLAUGHTER HOUSES.
Especially during warm weather, unless a reliable

deodorizer is used oh all slaughter-house offal, it will
sometimes become very offensive, and easily may be-
come a nuisance in the neighborhood.
Slaughter pens and the floors of dressing rooms
should be washed every day as soon after the killing
is finished as possible, and nothing will cleanse the
floors so thoroughly and quickly as Ozo Washing Com-
pound. All floors should be washed off, after being
cleansed, with a solution of Deodorine, one teaspoon-
full to each gallon of hot water. This will quickly de-
stroy air odors and will thoroughly disinfect the
premises. All piles of manure and other slaughter-
house refuse should be sprinkled freely with the same
strength solution of Deodorine, which will prevent the
development of foul and offensive odors, which other-
wise would develop before such refuse could be re-
moved. .
Waste pipes and drains leading from slaughter houses

should be flushed at the close of the day's operations,
with several gallons of a solution of Deodorine, one
to two teaspoonfuls to each gallon of boiling hot
water. This will thoroughly dfsinfect the sinks and
sewers leading from the slaughter house, and will pre-
vent the development of unsanitary and disease breed-
ing gases in the sewer mains as well as the waste pipes
leading directly from the slaughter house. For a de-
scription of Deodorine see page 282.
94
CZ H: I C;?^ (3 C3, T^
A CHEAP TEMPORARY SMOKE HOUSE.
This illustration will give

some idea of how a tempo-
rary smoke house can be
rigged up with very little
trouble, which will answer
the purpose nicely.
Very often it becomes
necessary for a butcher to
re-smoke some bologna that
has been shipped to him
from a packer, and it is
sometimes necessary to re-
smoke Hams and Bacon.
Also, a butcher will often
want to cure a small quan-
tity of meat and woiild like
to smoke it.
When butchers who are'

not equipped with a smoke
house have to do this, they
may be at a loss to know what to do.
Take a clean sugar barrel and knock out the bot-
tom; then set the barrel on top of a box about four
feet long, one or two feet high and as wide as the
barrel. If a box of this shape cannot be obtained, a
large dry goods box will answer. Bore auger holes
through the box under the barrel, to let the smoke
through. Get a large piece of tin, galvanized iron or
sheet iron, about one foot wide and 2 feet long and
bend it into the shape of a pan, or take an old roast-
ing pan. Dig a hol« in the ground at the front end of
the box, so fire can be put onto this piece of tin, sheet
iron or pan and then shoved under the box with the
fire on it. After the fire is shoved under the box,
place a board over the hole. All crevices must be
banked with dirt around the box, to keep the smoke in.
The meats to be smoked should be hung on sticks
with long strings on them, so as to let thein down to
about the m.iddle of the barrel. Cover the barrel up
with a gunny sack, so as to let a draft pass through
and still retain the smoke in the barrel.
This makes a first class temporary smoke house with
very little trouble and expense.
95
B.I-i mm Sc cza. £1
HOW TO KEEP HAMS, SHOULDERS, BA-

AND ALL KINDS OF
CON, DRIED BEEF,
PICKLED MEATS IN BRINE FOR A
YEAR OR LONGER.
(Copytnghted ; Reprint Forbidden.)
All kinds of pickled meat after it is fully
cured, if stored in a cooler in which the temperature ia
kept down to 28 degrees can be kept in this cooler for
a year, or even longer, and when removed will come out
similar to fresh cured meat. During the time when
Hams and other meats are low in price, they can be
stored in a freezer, and kept there until such a time as
they are in greatest demand and will sell at the high-
est price. This enables the packer to reap a larger
profit. At a temperature of 28 degrees, the meat will
not freeze after it is cured, and the brine of course
does not freeze, as salt water will not freeze, at that
temperature. When meat is taken out of such cold
storage to be smoked, it should first be soaked for
three to five hours in fresh water, then washed in
boiling hot water and smoked the same as regular fresh
cured meat.
WASHING CURED MEAT BEFORE

SMOKING.
Hams, Shoulders, Ba-

con and all cured meats
whether dry salted or
cured in brine, should
be washed in hot water
and scrubbed with a
brush before being put
into the smoke house.
This is very important,
as the meat thus
scrubbed will come out
of the smoke looking
much better. The water
should be as hot as the
men can work with. The
nrrnDF P^fllZl^lf^
hotter the water, the
atrUHt ^NUnlNll
better the meat will look after being smoked.
96
—
ctiic-acja u. s.j=L.
YELLOW WASHING MEATS.
There is still some demand for Yellow-Washed

Hams. A Yellow-Wash for a packing house should
be made according to the following formula:
500 lbs, of Barytes.
25 lbs. of Eye Flour.
10 lbs. of Pure Chrome Yellow.
20 lbs. of Glue.
This quantity will make enough Yellow-Wash to
cover 1,200 to 1,300 Hams, and persons desiring smal-
ler quantities can make the proportions accordingly.
First: —
The glue should be soaked over night in cold
water and the next day boiled until it is all dissolved.
Second: —Take
a large bucket and mix Chrome Yel-
low in water thoroughly until all the lumps are broken
up, then add the 25 lbs. of Eye Flour and sufficient
water until the Chrome Yellow and Eye Flour are
mixed into a thin creamy paste.
—
Third: Put the 500 lbs. of Barytes in the yellow-
wash tub and add sufficient water to mix it to the con-
sistency of a thick cream.
—
Fourth: Next add the dissolved Flour and Chrome
Yellow to the 500 lbs. of Barytes and mix it thor-
oughly. After it has been well mixed, add the glue
and then mix thoroughly again.
If it is convenient to do so, put a steam hose into
the yellow-wash and heat it until it begins to boil.
This will make a much better yellow-wash than if
it is not boiled, but the boiling is not absolutely
necessary.
To yellow-wash Hams they should first be wrapped
in heavy paper, then sewed in a thin muslin cover.
Then dip the covered Hams into the yellow-wash and
hang them up. Take a brush and smooth or rub off
all the surplus yellow-wash so thatit will not run or
drip. The
labels can be put on while the yellow-wash
is soft, but a neater way is to put them on with paste
after the yellow-wash is dry,
97
B. H" E I_r^ E:SS
RL Sc C .
DRY SALT MEATS.
Short Ribs (Eegular) are made from the sides of
the hog, between the Ham and Shoulder, having the
loin and ribs in, and backbone removed.
Extra Short Ribs are made from the sides of the
hog, between the Ham and Shoulder, with loin taken
out, but belly ribs left in..
Short Ribs (Hard) are made from the sides of the

hog, between the Ham and Shoulder, having the loin,
ribs and backbone in.
Short Clears are made from the sides of the hog,

between the Ham and Shoulder, having the loin in,
and ribs and backbone removed.
Extra Short Clears are made from the sides of the
hog, between the Ham and Shoulder with loin and
all bones taken out.
Long Clears are sides, Ham being cut

made from
off, back bone and ribs removed,
but Shoulders left in,
shoulder blade and leg bone taken out, and leg cut
off close to the breast.
Extra Long Clears are made from sides. Ham being

cut off, back bone, loin and ribs removed. Shoulder
blade and leg bone taken out and leg cut off close
to the breast.
Short Clear Backs are made from the backs of hogs

with the loin left in, but ribs and backbone re-
moved; also known as Lean Backs and Loin Backs.
Short Fat Backs are made from the fat backs of
prime hogs, being free from lean and bone, and prop-
erly squared on all edges.
Dry Salt Bellies are made from medium size hogs,

cut square and well trimmed on all edges, with ribs
left in.
Dry Salt Clear Bellies are made from medium size

hogs, cut square and well trimmed on all edges, wîth
ribs taken out.
98
cpuc-s-cja. U.S. -a.
HOW TO CURE DRY SALT SIDE MEATS.
First —Thoroughly chill the hogs so they are firm

and solid. This will require letting them hang in the
cooler after they are killed about 48 hours. Should
the sides not be perfectly solid and thoroughly chilled,
when cut up, spread them on the
dry cooler floor of a
for 24 hours, which ought to be long enough in a
fair cooler to thoroughly chill them.
Second: —Make a tub of brine, using 15 lbs. of salt

and 1 lb. of Freeze-Em-Pickle to each 5 gallons of
brine.
—
Third: Take a pickle pump, and pump some of the
above brine into the sides along the backbone, being
careful to get it all through the thick part.
—
Fourth: Dip the sides into the tub of brine, and
then lay them on a table or trough and rub thor-
oughly with dry salt. They must be dipped in brine,
so that the Freeze-Em-Pickle will get all over the
meat, and so the salt will adhere to the meat.
Fifth: —Clean the floor in the cooler or curing room

with Ozo Antiseptic Washing Compound; sprinkle the
floor lightly with salt; and then pile the sides one
on top of the other with the meat side always up.
Between each side spread a layer of salt, and see that
all parts of the meat are covered with the salt. The
more salt put on it, the better.
Sixth: —Five days after salting the sides, shake
off the salt, and pump them again in the same man-
ner as when first salting; dip into the vat of brine,
and dry saltthen stack up the same as in
again;
the first instance, putting salt between
each layer,
and repeating this overhauling every ten days until
the sides are cured.
99
'
B. H E r^jL-E: iR. Sc cz a.
HOW LONG TO CURE DRY SALT SIDES.
Light sides will fully cure in from 30 to 35 days,
and should be resalted three times, which with the
first salting received by them, will give them four
saltings during the curing period. These saltings are
given on the first day, the fifth day, the fifteenth day,
and the twenty-fifth day.
HOW LONG TO CURE HEAVY DRY SALT

SIDES.
Heavy sides will be fully cured in from 50 to 60
days, according to size, and should be resalted five
times during the curing, as follows: The first day,
the fifth day, and then every ten days. After 45
days, the meat need not be rehandled, and can then
remain in the cooler piled up, as long as one wishes
to keep it. It should not be taken out of the cooler,
however, until it has been in salt 50 to 60 days,
according to the season of the year.
TEMPERATURE OF COOLER FOR DRY

SALTING.
Full information as to the temperature of the
cooler for dry salting will be found on page 46 under
'
the head *
'Temperature.
DRY SALT CURING BY BUTCHERS WHO

HAVE NO ICE MACHINE.
Small butchers, who have no ice machines, and
simply use an ice box for a cooler, must use the
greatest care to see that the meat is well chilled be-
fore salting, and they must also use plenty of salt.
For the special benefit of small butchers, we will say
that we fully realize the conditions which surround
them, and we are well aware that they cannot get
the temperature in an ice box as low as with an
ice machine; but nevertheless, they can always cure
meat with the Freeze-Em-Pi,ckle process, and get bet-
ter results than they can by' onring meat in any other
way.
100
ClrlXCZJ^C^CD ZJ.S.J^.
DESCRIPTION OP BARRELED PORK.
Mess Pork is made from the sides of well-fattened
hogs, split through the backbone, and cut in strips
about six inches wide.
Mess Pork Short Cut is made from the backs of

prime hogs, splitthrough the backbone, backbone
left in, and bellies taken off; cut into pieces six
'
inches square.
Clear Back Pork is made from the fat part of

the backs of prime hogs, being free from lean and
bone, even in thickness, and cut into pieces about six
inches square.
Family Pork Lean is made from the top of shoulders,

when cut into California Hams. It has one-half
of the blade bone in, and is about two-thirds fat,
and one-third lean.
Clear Bean or Butt Pork is made from the fat

cheek or jowl, cut square.
Clear Brisket Pork is made from the Briskets of

prime medium weight hogs, ribs removed and pieces
cut about five inches wide.
Rib Brisket Pork is made from the Briskets of

prime medium hogs, ribs left in, and cut into pieces
about five inches wide.
Loin Pork is made from the end of the back next

to the Ham, with both lean and fat, and has a portion
of the tail bone in.
Pig Pork: Light selected boneless Bellies cut into

five inch pieces, trimmed square.
Belly Pork: Selected heavy weight Bellies, cut into

fiveinch pieces, with ribs left in.
Extra Short Clear Pork is made from the sides of

hogs, with the loin and backbone removed, and the
Belly ribs left in, cut into strips five inches wide,
squared at each end.
Lean End Pork is made from selected medium weight

Bib Bellies, cut into strips five inches wide.
101
B.tiELI-ER.
mf^ Be CO.
DIRECTIONS FOR CURING BARRELED
PORK.
Never pack more than 190 lbs. of pork in an

ordinary pork barrel.
First: —If
can possibly be obtained, it is always
it
best to use rock salt, or coarse evaporated
coarse
salt, which is made especially for this purpose; but if
coarse salt cannot be obtained, any salt will answer the
purpose. In packing it is necessary to use 35 lbs. of
salt for each barrel, over and above the salt used in the
brine.
Second: —Take a perfectly clean pork barrel, and

throw three handfuls of salt on the bottom of the
barrel.
—
Third: Put in a layer of pork; throw three hand-
fuls of salt over this layer.
Fourth: — Keeppacking layer after layer, until the

190 of pork are packed in the barrel, and while
lbs.
packing put three handfuls of salt over each layer
of the pork.
Fifth: —
The following are the proper proportions
for brine for 190 lbs. of pork: Put 10 gallons of
cold water in a keg or tub; dissolve in this water 2
lbs. of Freeze-Em-Pickle and 30 lbs. of salt. Stir
this well until it is all dissolved, and then pour the
brine over the pork which has been packed as above
directed.
Sixth: —
If the barrels are to be headed up, head up
first, and then put in the brine through the bung
hole.
TEMPERATURE FOR BARRELED PORK.

It Idi necessary that the greatest care should be

exercised not to let the pork freeze while curing.
Brine for barreled pork will not freeze at the freez-
ing point of water, but the meat in the brine will
freeze, and will not cure if the temperature is lower
than the freezing point for any length of time. See
instructions as to Temperature to be found on page 46
102
g
CHIC-fLCS-a. U.—S.-S..
—
BARRELED PORK NEED NOT BE
—
OVERHAULED.
Barreled Pork when packed in accordance with
these directions with Freeze-Em-Pickle and salt, and
then stored in a cooler, will never spoil, but will cure
with a most delicious flavor. It is not necessary that
barreled pork should be overhauled; overhauling is
required only for dry-salt and sweet-pickled meats.
After the pork is fully cured, which will vary accord-
ing to the size of the pieces, from 40 to 60 days, the
pork can be shipped anywhere, into any hot climate
and will remain in perfect condition without spoiling.
Extreme care must be exercised to thoroughly chill
the pork before it is packed; if animal heat is left
in the pork, it will not cure properly, any more than
will hams when they are put into brine, with the
animal heat left in them. Good results when curing
barreled pork, cannot be expected if the meat is not
in proper condition when packed.
DRIPPINGS FROM REFRIGERATING

PIPES.
DRIPPINGS Never allow the drip-

pings from refrigerating
FROM PIPES pipes along the ceiling,

or from ice chambers, to
drip into open vats con-
taining meats while cur-
ing, as they will reduce
the strength of the brine
and make no end of
trouble.
Keep the cooler as
dry and as clean as it
possibly can be kept. A
damp, dirty cooler breeds
millions of germs. These
germs affect the brine
and the curing of the
meat.
103
B.I-IE î£ Sc CD.
SWEET PICKLED SPARE RIB5
RECIPE FOR CURING SPARE RIBS.

For each 100 pounds of spare ribs make the brine

as follows: 10 pounds of common salt, 1 pound of
Freeze-Em-Pickle, 2 pounds of best granulated sugar
and 5 gallons of cold water.
Cure in this brine from 10 to 12 days. . The tem-

perature of the cooler in which the spare ribs are
cured can be anywhere from 36 to 43 degrees, but
it should not vary from this range of temperature.
It is best to leave the spare ribs in the cure from
10 to 12 days, though they will be cured sufficiently
in 7 to 8 days.
If the above method is carefully carried out, the

result will be a fine, mild, sweet cure and not too
salty.
Before placing the spare ribs in the brine they

should be handled in the same manner as hams and
shoulders. In other words, they should be rubbed
in half of the above quantity of salt, Freeze-Em-
Pickle and sugar, and the mixed Freeze-Em-Pickle,
sugar and salt that is left after rubbing should be
used for making the brine.

104
HOW TO CURE BEEF TONGUES.
First: —Cut the tongues out of the heads as soon

as possible, and with warm water scrub off all the
slime and dirt, with a stiff brush; hang up in a cooler
on a hook at the gullet, to make the tongues thick in-
stead of long and thin.
Second: —Let them hang for at least 24 hours in a

cooler.
—
Third: When the tongues are thoroughly chilled and
:firm,cut off the surplus fat and square the tongues
at the gullet by trimming off all ragged pieces.
Fourth: —Put them into a strong common salt brine

to leach them, and leave them in this brine from
10 to 20 hours.
Fifth: —Take them out of this brine and rub the

slime off the tongues and out of the gullet, and also
rub the gullet with dry salt.
Sixth: —
Tf only a few tongues are to be cured make
a barrel of pickle, as follows, and simply throw the
tongues into it: For every 5 gallons of water, add
1 lb. of Freeze-Em-Pickle, 2 lbs. of Pure Granulated
Sugar, and 9 lbs. of Common Salt.
105
Sc CO.
—
Seventh: Where large packers wish to pack tongues
in tierces, the tongues should be handled as follows:
Weigh out 285 lbs.; then mix together in a box or tub
the following:
3 lbs. of Freeze-Em-Pickle.
6 lbs. of Best Granulatea Cane Sugar.
27 lbs. of Salt.
'
Eighth: —
Eub each tongue with some of this mix-
ture and pack as loosely as possible in the tierce,
using about one-half of the mixture of Freeze-Em-
Pickle. Sugar and Salt for rubbing, and the other
half for making the brine. It will require between
14 to 15 gallons of brine to fill the tierces, some
tierces vary in size, therefore dissolve the balance
of the mixture of Freeze-Em-Pickle, Sugar and Salt in
about 14 gallons of water, and pour over the tongues,
should the tierce hold more simply add enough cold
water to cover all the meat as the right amount of salt
has already been added.
—
Ninth: If the tierces are to be headed up, the
heads should be put in, and the brine should be poured
into the tierce through the bung hole. The overhaul-
ing of tongues is just as important, as is the over-
hauling of hams and shoulders. They should be over-
hauled in the same manner, and the same number of
times. By reference to directions for curing hams
and shoulders, which will be found on previous pages,
all the necessary instructions can be followed. To give
the tongues a proper flavor, they ought to cure from
50 to 60 days.
GARLIC FLAVORED BEEF TONGUES.

Many like Garlic Flavored Tongues, and this desire

can be fully satisfied by adding about two tablespoon-
fuls of Vacuum Brand Garlic Compound to each tierce
of tongues; add it to the brine before it is poured
over the tongues. This will give them a most de-
licious flavor which will be relished even by people who
do not like fresh Garlic.
106
rmxczj^câ.u.s.j^
itlONBU^
HOW TO CURE HOG TONGUES.

Hog Tonguesshould be handled and cured in ex-
actly the same manner as beef tongues. The brine
should be made of the same strength and in the
same manner, and when so made, it will cure the
hog tongues in &,bout 30 days. The directions for
curing Beef Tongues can be used for curing Hog
Tongues in every particular.
CURING BEEF CHEEKS FOR CANNING.

First: —The cheeks should be cut out of the head

immediately after the beef is killed, all the fat should
be trimmed off, and then the cheeks should be twice
cut, lengthwise, through the outsiae muscles.
—
They should be then thrown into ice water
Second:
to which has been added some salt, and they should
be allowed to remain there for an hour or two. This
will draw out all the slime and blood.
—
Third: The cheeks should then be put on a coarse
wire screen, or perforated galvanized iron pan
placed in a cooler and spread out as thinly as possi-
ble, so as to give them a chance to thoroughly chill.
A thorough chilling in a cold cooler will require 24
hours.
Fourth: —The cheeks should then be salted, and

packed into tierces; 285 lbs. should be put into each
tierce.
107
i astaii=*aijiaig Sc cza.
Fifth: —Handle the cheeks as follows: For each
285 lbs., mix in a box or tub, 3 lbs. of Freeze-Em-
Pickle, 6 lbs. of Granulated Sugar and 24 lbs. of
Common Salt.
Sixth: —
Then put 285 lbs. of cheeks on a table and
take half of the mixture of Freeze-Em-Pickle, Granu-
lated Cane Sugar and Salt and mix it with the cheeks
thoroughly; then shovel into tierces.
—
Seventh: Îf the tierces are to be headed up, put
the heads in and take the balance of the mixture of
Freeze-Em-Pickle, Sugar and Salt and dissolve it in
15 gallons of cold water, which pour into the tierces
through the bung hole. Insert the bung, and roll
the tierces. This will mix and dissolve the Freeze-
Em-Pickle, Sugar and Salt, Overhaul in closed up
tierces simply by rolling them from one end of the
cooler to the other. They ought to 'be rolled at least
100 'feet.
—
Eighth: Îf the tierces are to remain open, take 15
gallons of water in which dissolve the remaining mix-
ture of Freeze-Em-Pickle, Sugar and Salt, and pour
this brine over the cheeks; put boards over the top
to keep the meat from floating or from coming out
of the top of the barrel. At the end of five days
after salting, the cheeks must be overhauled and re-
handled by transferring them to another tierce with
a large fork made for such purpose; this should be re-
peated every five days, viz., on the fifth day, on
the tenth day and on the fifteenth day. After each
overhauling, the same brine is always used to pour over
the meat. If the cheeks are to be kept for any length
of time, they should have another overhauling 25
to 30 days from the day they were packed. Cheek
meat slime considerably, making it difficult to cure.
When the cheeks are overhauled, if the pickle is
thick and ropy, new brine of the same strength as
the original brine will have to be made and poured over
them, instead of the old orine. The cheek meat must
be thoroughly washed in cold water before being put
into fresh brine.
108
C=^ HIC ^?5. C3 a. U. S. -H.
aVERs
CURING HOG LIVERS.

Cut off plucks and chill livers thoroughly; then

pump them in three or four places with a long slender
open nozzle, about 3/16 to 14 inch in diameter, using
a pumping pickle made as follows.
5 gal. of Water.
Stick the nozzle of the brine pump into the dif-
ferent veins on the lower side of the livers and pump
them they swell up from the pressure of the
until
brine; then lay them out on a rack for 24 hours in a
cooler and allow the blood to ooze out of them.
On the next day after the livers have been pumped,
pack them in a 60 deg. common salt brine; nothing
else need be added. Those not having a Hydrometer
for testing brine can make the brine by dissolving
15 lbs. of salt in 85 lbs. of water, this makes a 60
degree brine. In this way, the livers can be kept for
a long time. When pickling livers, it is absolutely
necessary that animal heat should be extracted
all
from them, and that they: should be properly chilled

and cooled, otherwise, they will not keep.
109
B. h: E ll-e: i^ Sc cz a.
CURING BEEP LIVERS.
Cut plucks and cMll livers thoroughlj.
off Pump
the curing brine into them in three of four places by
using a long slender open nozzle about 3/16 to %
inch in diameter, which insert into the different veins
on the lower side of the livers. The brine should be
forced into them until the pressure swells them up;
after pumping them, lay them out on a rack for
24 hours in a cooler and allow the blood to ooze out
of them. The pumping brine for beef livers is made
the same as the brine for hog livers as follows:
1 lb. of Freez€-Em-Pickle.
5 gal. of Water.
The day after the livers have been pumped, they
should be packed in a 60 deg. common salt brine,
which is made by dissolving 15 lbs. of salt in 85 lbs.
of water; nothing else need be added. All animal
heat must be thoroughly extracted, and the livers must
be properly chilled and cooled.
DIRECTIONS FOR CURING LEAN

SHOULDER BUTTS.
LIGHT WEIGHT BUTTS.
f
8 lbs. of Common Salt,
I
1 of Freeze-Em-Pickle,
lb.
Use for 100 lbs. J
2 lbs. Granulated Sugar,
Light Weight Butts, j 5 gals, of Cold Water.
[ Cure in this brine 20 to 30
L days. \
HEAVY WEIGHT BUTTS.
9 lbs. of Common S.alt,
Use for 100 lbs. 1 of Freeze-Em-Pickle,
lb.
Heavy Weight Butts. 2 lbs. of Granulated Sugar,
5 gals, of Cold Water.
Cure in this brine from 30 to 40 days according to size.
First: —Sort the Butts, separating the Light Weight
Butts and the Heavy Weight Butts.
—
Second: Take enough of any one size of the assorted
110
C H: I O i=LD . U.SJ^.
Butts to fill a tierce wliich will be 285 lbs.; then thor-
oughly mix together in a large pail or box the follow-
ing proportions of Freeze-£m-Pickle, the very best
and purest Granulated Sugar and Salt.
Use for 285 lbs. of Light Weight Butts, 3 lbs. of
Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 24
lbs. of Salt.
For 285 lbs. of Heavy Weight Butts, 3 lbs. of
Freeze-Em-Pickle, 6 lbs. of Granulated Cane Sugar,
HOW TO CURE BUTTS IN OPEN TIERCES.

• (Copyrighted; Reprint Forbidden.)
When the tierces or barrels in which these Butts
are cured, are not to be headed up, but are left open,
use half of the Freeze-Em-Pickle, Sugar and Salt for
rubbing as follows:
First: —Eub each Butt well with some of the mix-
ture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle
a little of the mixture in the bottom of the tierce.
—
Second: Pack the Butts in a perfectly clean tierce.
The mixed Freeze-Em-Pickle, Sugar and Salt that is
left after rubbing should be used for making the brine.
It will require 14 to 15 gallons of brine for each
tierce of Butts. Make the brine by dissolving in
cold water all the mixed Freeze-Em-Pickle, Sugar and
Salt that is left after the Butts are rubbed. Stir
well for a minute until it is dissolved, and theii pour
this brine over the meat. When curing only a small
quantity of Butts, cut down the proportions of Freeze-
Em-Pickle, Sugar and Salt, also the quantity of water,
according to the quantity of Butts to be cured.
QUANTITY OP BRINE TO USE FOR CUR-

ING 100 LBS. OF BUTTS.
Five gallons by measure, or 42 lbs. by weight, is
the approximate amount of water to use for every 100
lbs. of meat.
Tierces, after being packed with 285 lbs. of meat,
will hold about 15 gallons of water. When curing
Butts in vats or open barrels, whether in small or large
quantities, always use not less than 5 gallons of brine
to 100 lbs. of meat, as this makes the proper strength
and a sufficient brine to cover the meat.
Ill
•B.I-IEI_I-ER. Sc CO.
HOW TO OVERHAUL BUTTS WHEN CUR-
ING IN OPEN PACKAGES.
On the day after packing each lot of Butts,
fifth
it isnecessary that they should be overhauled. This
must be repeated seven days later; again in ten days,
and a final overhauling should be given ten days later.
Overhauling Light Butts three times, and Heavy Butts
four times while curing, and at the proper time in each
instance, is very important, and must never be for-
gotten, especially when curing with this mild, sweet
cure. Overhauling means^ to take the Butts out of
the brine and to repack them in the same brine. The
proper way to overhaul is to take a perfectly clean
tierce, set it next to the tierce of Butts to be over-
hauled, pack the meat into the empty tierce, and then
put this same brine over the meat.
HOW TO CURE BUTTS IN CLOSED UP

TIERCES.
Large packers who employ coopers, should always
cure Butts in closed up tierces, as this is the best
method known.
First: —
Mix the proper poportions of Freeze-Em-
Pickle, Sugar and Salt^ for the different size Butts
to be cured. These proportions are given in the fore-
going table, under the heading, "Light Weight Butts,
and Heavy Weight Butts." If the tierces are to be
headed up, use half of the Freeze-Em-Pickle, Sugar and
Salt, for rubbing the Butts, and the half that is left
over after the Butts are rubbed^ should be dissolved
in the water which is to be used to fill the tierce.
Eub each Butt well before packing; put only 285 lbs.
of meat in each tierce, and then head them up.
—
Second: Lay the tierces on their sides and fill them
through the bung hole, with water in which the half
of Freeze-Em-Pickle, Sugar and Salt left over after
rubbing, has been dissolved.
—
Third: Insert the bung and roll the tierces. This
will mix and dissolve the Freeze-Em-Pickle, Sugar
and Salt rubbed on the meat. Where the pieces of
meat press tightly against each other, or against the
tierce, the brine does not act on the meat; but if the
112
cmc-acja. Tj.s.j^.
pieces of meat are rubbed properly with the mix-
ture of Freeze-Em-Pickle. Sugar and Salt before be-
ing packed in the tierce, such surfaces will be acted
upon by the undissolved mixture, so that the cur-
ing will be uniform and no portion of the pieces
will be left insufficiently cured, even if the brine does
not come in contact with it. For this reason, it is
important that each piece of meat should be carefully
rubbed with the mixture before being packed in the
tierce.
—
Fourth: Overhaul five days after packing; again
seven days later, again in ten days, and once more
ten days thereafter. At each overhauling, examine
each tierce for leaks; if any of the Pickle has leaked
out, knock the bung in and refill. Eemember to
overhaul Light Butts three times, and Heavy Butts
four times.
Fifth: —
Overhaul Butts in closed-up tierces, simply
by rolling the tierces from one end of the cooler to
the other. They ought to be rolled at least 100 feet.
ROLLED BONELESS BUTTS OR BUTT

SAUSAGE.
After the Butts are
BONELESS thoroughly cured, they

should be stuffed in beef
bungs; if they are large
only one should be
stuffed in each casing;
if they are small, two
can be stuffed together
side by side. The cas-
ings
should be tied off
at each end, and then
wound with a heavy
string, which should be
wrapped as tightly as possible. Perforate the cas-
ings with a fork so as to let out any air that may be
in them; then smoke them over night in a cool
smoke; in the morning boil them. If they are to
be sold uncooked, dip them in boiling water for five
minutes, and then in cold water so as to shrink the
casings. Our new Improved Zanzibar Carbon can be
used on the casings to give them a beautiful color.
113
?!
B.I-IE iÊS Scca.
HOW TO CURE MEAT FOR LUNCH HAM
OR NEW ENGLAND PRESSED HAM.
The Freeze-Em-Pickle Process is especially adapted

for curing Ham trimmings wMch are used for Ber-
liner Hams, Lunch Hams, Boneless Hams, New Eng-
land Pressed Hams, etc. It will cure and preserve
Ham trimmings perfectly, and will give them a
rich, delicate sugar-cured ham flavor. It does not draw
the albumen out of the meat, but the natural bind-
ing qualities are retained, and the meat has a rich,
red, cured-meat color. Trimmings cured with the
Freeze-Em-Pickle Proc-
ess can be kept in cold
storage for a year with-
out getting too salty or
NEW ENGLAND
becoming short and los-
ing their nice flavor and
PRESSED HAM
binding qualities.
The following direc-
tions must be carefully
followed to get the re-
sults desired:
First: — The trimmings
should not be larger than
and egg, and should be
as uniform in size as possible.
—
Second: Do not run the trimmings through an En-
terprise Grinder to cut them up before packing them,
as it has a tendency to heat the meat.
Third:— Trimmings that are to be held for any
great length of time must be fresh as possible; if they
should be somewhat slimy, they should be washed
thoroughly in cold common salt brine and allowed
.
to drain until quite dry. Never mix or salt trim-

mings that become slimy, with fresh ones; always
pack them separately.
—
Fourth: It is absolutely necessary that the meat
should be thoroughly chilled, 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 cured.
Fifth: — For each 100 lbs. of trimmings, take 1 lb.
of Freeze-Em-Pickle, 1 lb. of best Granulated Sugar
and 2 lbs. of Common Salt, and mix these thoroughly
114
C K I C-H-tUa. LX S.-?L.
with the meat. Mixing thoroughly is very important;
it should be carefully done so as to insure a uniform
cure.
Sixth: —Have the tierces or barrels perfectl}^ clean
and sweet; then sprinkle a little salt on the bottom,
and fill the barrel or tierce about one-quarter full
of salted meat, and pound it down hard with a tamper.
Do the same when the barrel is half full and continue
in this manner until the barrel is filled. This tamping
is done to expel all the air between the pieces of meat,
and it is an important factor to insure a uniform cure
and color. If the trimmings are to be kept any length
of time, will be necessary that the tierces or bar-
it
rels should be headed up, and they should always be
filled with meat as much as possible. When trimmings
are to be used as soon as cured, it is not necessary to
head them up, simply put a top on them and weight
them down, or cover them with a clean cloth and put a
layer of salt about one inch thick, over the top of the
cloth. This will keep out the air and will give good
results. The trimmings will be cured in from two to
three weeks, and are then in a perfect condition to
be made into New England Pressed Hams, etc. They
need not be soaked in water, nor need any salt be
added as they are ready for instant use just as they
are and will have a most delicious sugar-cured ham
flavor.
See paragraph on Temperature for Curing Meats
on page 46.
HOW TO MAKE NEW ENGLAND PRESSED
HAMS.
After the meat is cured, it should be stuffed in
beef bungs and should be smoked about three hours,
but this depends upon the smoke house and whether
wood or sa«vdust is used. It may be necessary to
smoke the Pressed Ham still longer. Boil them in
a temperature of 180 degrees I*'ahrenheit for 1%
hours, then reduce the temperature to 170 degrees
Fahrenheit and remove them at the expiration of one
hour. Add to the boiling water a small quantity of
our Improved Zanzibar Carbon to give the casing a
beautiful smoke color. After they are boiled for 2%.
hours, they should be laid out on a table in the cooler,
and then boards should be placed on top of them
weighted down with heavy stones, and should re-
main there over night before being removed.
115
B. I^ E Sc c a.
HOW TO CURE MEAT FOE MAK-

ING THE FINEST BOLOGNA
AND FRANKFORT SAUSAGE
: :i
WITHOUT ARTIFICIAL COLOR-
ING OR PRESERVATIVE AND
COMPLY WITH ALL PURE
FOOD LAWS.
In the old method of making Bologna
following
and Frankfort Sausage, a large percentage of the
albumen is drawn out of the Meat, thus losing much of
the richness and flavor and color which should be
retained in the Sausage.
B. Heller & Co. have made an important discovery
in the process of curing trimmings, and Sausage Mak-
ers will find it greatly to their advantage to make an
immediate trial of this process. 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 Frankfort Sausages.
First: —To every 100 lbs. of Trimmings, add one
pound of Freeze-Em-Pickle. Mix the Freeze-Em-
Pickle thoroughly with the Meat. Use nothing else with
—
the Freeze-Em-Pickle not even salt.
One thing must always be remembered: That to
cover the entire surface of all the pieces of meat in
100 lbs. with only one pound of Freeze-Em-Pickle,
the Freeze-Em-Pickle must be finely powdered and it
must be thoroughly mixed with the Meat, so it gets
to all parts of the Meat.
Unless the Freeze-Em-Pickle gets to all parts of the
Meat, those parts that are not covered will not keep.
116
—
h: I c j^ a, u. s. j=l.
Therefore, great caution must be used when the Meat
is mixed with it.
To overcome any danger of Meat spoiling because
of the Freeze-Em-Pickle not getting to all parts of
it, we strongly recommend, when it can be done, to
cut up the pieces of meat not larger than the size of

an egg. Mix the Freeze-Em-Pickle as thoroughly as
can be with the Meat and pack this Meat in tubs or
barrels and place it in a cooler to cure. In this way
the Freeze-Em-Pickle will get to all parts of the Meat
and w|ll draw through it, so the inside of the meat
will be cured as well as the outside.
We have had some complaints from Butchers, that
Freeze-Em-Pickle did not draw through the Meat;
that the outside would be nicely cured but the in-
side was not properly cured. In every instance, upon
investigation we found that the trouble was that the
chunks of Meat were^too large when it was packed
with Freeze-Em-Pickle. Every Butcher will know that
the Freeze-Em-Pickle will not draw through a chunk
of meat as big as the fist in two or three days
this would be impossible. The smaller the pieces of
Meat, the better it will be cured through.
—
Second: After mixing the Freeze-Em-Pickle thor-
oughly with the Trimmings, pack the Trimmings in
tierces or barrels as tightly as possible and place in
the cooler for three or four days, allowing the Meat
to cure for this length of time. After the Meat has
been in the cooler for three or four days, it will be
nicely cured and will have a beautiful cured meat
color. The juices of the Meat will be coagulated like
jelly, and no juice or water will be found in the bot-
tom of the barrel, as in the old way of salting bologna
Meat. If it is necessary to keep the Meat a week or
even two weeks, it can be kept that long in the cooler
without any additional salt or anything else being
added except the one pound of Freeze-Em-Pickle to
100 lbs. of Meat.
—
Third: When ready to make the Bologna or Frank-
forts, chop or grind these cured Trimmings, and while
chopping or grinding add the necessary salt to flavor
same, about two or three pounds to the 100 pounds
of meat, according to the taste as desired. Eemem-
117
H.tlELLEi=l
1^ Sc Ca.
ber, the salt should notbe added to the Meat when it
is packed with the Freeze-Em-Pickle, but the salt must
be added to the Meat after it has been cured with
Freeze-Em-Pickle and when the Meat is made into
Bologna or Frankforts. While the Meat is being
ground and chopped, also add the spice and Bull-Meat-
Brand Flour. Bull-Meat-Brand Flour complies with
the National Pure Food Law and is added to the
Sausage as a binder and to absorb the juices of the
Meat so that when the sausage is cooked these will not
be drawn out. Sausage made with Bull-Meat-Brand
Flour is much more nutritious and has a better flavor
than when made without it.
When Bologna and Frankforts are made from fresh
Meats, they have a gray color and are very difficult
to keep in good condition, especially during the warm
weather. However, when Bologna and Frankforts are
made by the Freeze-Em-Pic-:le Process, they will have
a beautiful red color and they will comply with all
Pure Food Laws, because Freeze-Em-Pickle contains
no ingredients which have been prohibited by any of
the food laws. They will also keep much better than
when made in any other way, and will stand shipment
during the warm weather.
Some State Pure Food Laws now prohibit the use
of any artificial coloring whatever, in Meats and Meat-
Food products. Consequently, in such States, Bologna
and Frankforts must not contain any of the colors
that heretofore have been so largely used to give them
the desired inside red appearance. However, if the
following instructions for preparing the Meats for mak-
ing Bologna and Frankfort Sausage are followed, the
Meats will have the natural cured meat color which
heretofore was obtained artificially, and no artificial
coloring will be necessary. The Sausage made from
such Meats will not o" / comply with the require-
ments of the food laws, but will be nice in appear-
anoe and flavor.
DIRECTIONS FOR SALTING BEEF AND

PORK TRIMMINGS.
First: —Trim
out the Trimmings and cut them into
small pieces to average about the size of an egg, or
even smaller is better; and then spread the meat on
the floor or in pans on racks in the cooler for 24
hours, so that it will become thoroughly chilled.
118
—
jgSISCT . U. S.J^.
—
Second: Îf Bologna Trimmings are to be used
any time within a few days or even within two or
three weeks, they should be simply salted with 1 lb.
of Freeze-Em-Pickle to 100 lbs. of Trimmings and no
salt should be added. The Freeze-Em-Pickle, alone is
sufficient to keep the Trimmings, and the Trimmings,
are much better than if salt is added if the Trimmings,
are to be used within this length of time. If the
Trimmings are to be kept longer than two weeks,
handle as follows:
For every 100 lbs. f 1 to 3 lbs. Common Salt,
of Trimmings use \ 1 lb. of Freeze-Em-Pickle.
If the Trimmings are to be kept 2 weeks to 2 months^,
use 1 lb. Salt.
If the Trimmings are to be kept 2 to 3 months, use
2 lbs. Salt.
If the Trimmings are to be kept 3 months to a yeai*,
use 3 lbs. Salt.
Third: Mix the Freeze-Em-Pickle, Salt and Trim-
mings together thoroughly, so that some of the Salt
and Freeze-Em-Pickle will be sure to get to all parts
of the Meat.
—
Fourth: Take perfectly clean tierces, and sprinkle a
handful of Salt on the bottom of each tierce and
pack the Trimmings in them as tightly as possible;
the Meat should be tamped with a tamper when the
tierce is one-quarter full; again when it is one-half
full; again when it is three-quarters full, and again
when it is full. It must be packed as tightly as
possible to prevent the air from getting between the
Meat. Put a handful of salt over the top of the Meat
and if the Meat is to be kept for six months or a
year, it is advisable to put the heads into the barrels,
but if it is to be kept for only a few months, simply
put a clean cloth over the top of the meat and then
put over it a layer, about one inch thick of dry salt.
This will exclude the air and keep the top Meat
from getting dry and dark. The Trimmings when
handled in this way, and stored for some time, will
make better Bologna and Frankforts than fresh Meat,
while at the same time, the Bologna or Frankforts
will keep much longer and give much better satisfac-
tion than if fresh Trimmings were used.
There are seasons of the year when Beef Trimmings
and Bull Meat can be bought at a very low price.
This meat can be very easily packed with Freeze-Em-
119
B. I-i E LLE Fl Sc CZ a.
Pickle, and stored in a cooler to be kept until the meat
is high; it can then be worked into Bologna and Frank-
forts with the best results.
The Large Packers make their greatest profit by
filling their packing houses when Meat is cheap, and
keeping it until the prices are high enough to justify
them in selling it at a good profit. The small Sausage
Maker should adopt the same means for making
money; he should buy his Beef Trimmings when they
are cheap, keep them until they are high, then work
them into Bologna and Frankfort Sausage. There
are certain seasons of the year when Bulls can be
bought at a very low price. They can be trimmed
out, and the Meat packed with Freeze-Em-Pickle.
Bull Meat preserved with Freeze-Em-Pickle and salted
for a month or so, will make much finer bologna
than fresh bull meat.
FREEZING SAUSAGE MEATS.

The freezing of Meat for Sausage has a most detri-

mental effect upon its flavor, in fact, freezing Meats
of all kinds always tend to some extent to spoil the
flavor of the Meat; therefore the greatest care should
be exercised in protecting Meats against such damag-
ing results. When the albumen of the Meat is frozen
and is afterwards thawed out, the albumen leaves the
cells of the Meat and in that way the flavor is lost
and the Meat becomes insipid. Refrigeration is a
good thing, but freezing is certainly very harmful
to Meats for Sausage.
FORMULA FOR BOLOGNA SAUSAGE.

(Copyrighted; Reprint Forbidden.}
The following formula makes very
fine Bologna Saus-
age:
60 lbs. Beef Trimmings cured by Freeze-Em-Pickle
Process.
10 lbs. Pork Trimmings cured by Freeze-Em-Pickle
Process.
5 lbs. Pork Speck (Back fat).
5 lbs. Bull-Meat-Brand Flour.
2 to 3 lbs. Salt.
6 to 8 ounces Zanzibar-Brand Bologna Sausage Sea-
soning.
120
c: HIc -fs. Ct a. Tu. s. -s.^
Sufficient Cold Water to give the proper consistency
for stuffing. (Ice Water is always the best to use.)
First: — Salt the Pork and Beef Trimmings accord-

ing xo the directions on page 118.
Second: —When making Bologna, chop the Pork and
Beef first, and when about half chopped add the
Speck (or fat). After adding the Fat, add sufficient
salt, from 2 to 3 lbs., so as to give it the proper
flavor, and also add the spice, 6 to 8 ounces of Zanzi-
bar-Brand Bologna Seasoning.
Third: —Take
half the quantity of water which is
to be added to the bologna and mix it with 5 lbs. of
Bull-Meat-Brand Flour and work it into the Meat.
Note: —Since the Pure Food Laws have been en-

acted, all Antiseptic Preservatives have been ruled
out and cannot be used in sausage, so sausage makers
must be careful what kind of a Sausage Binder they
use in their sausage. Many of the binders on the
market start fermentation the minute moisture is added
to them. When it is noticed that the Bologna does
not keep as well as it should, the first thing to be
looked to is the binder used, as invariably a binder
which is not free from the germs of fermentation will
cause trouble, and the losses a butcher has from
using such binders will amount to more than the sav-
ing in the cost of the binder. Many cheap binders
can be bought for less money than Bull-Meat-Brand
Flour, as they cost less to manufacture. We are
not trying to see how cheap a binder we can manu-
facture, but our sole aim in manufacturing Bull-Meat-
Brand Flour is to make the very Finest Binder that
we can make, which will preserve the sausage instead
of souring it, and, even if our price is a trifle higher,
Bull-Meat-Brand Flour is much cheaper to use and
the results are always satisfactory.
Fourth: —Take
the balance of the water and work
it into the Meat
gradually. The water should be
added a little at a time and should be thoroughly
worked in each time. If the water is added in small
quantities at a time, the Meat binds much better
than if it is all added at once.
121
B.IÊLLER. Sc CO.
—
Fifth: Îf a Garlic flavor is desired, add one or
two tablespoonfuls of Vacuum Brand Garlic Compound
while it is being chopped. Vacuum Brand Garlic Com-
pound is the best garlic to use, as it does not sour
in the sausage and it does not give any after-taste
and gives no odor to the breath, because it is so
finelydivided that it is thoroughly incorporated in
the meats and is thoroughly digested and absorbed.
Sixth: —After Meat is chopped to the proper
the
fineness, stuffinto beef rounds or beef middles.
it
Place the sausage in the smoke house and smoke.
BOILING BOLOGNA.
After it is smoked, boil Bound Bologna 30 minutes

in water 160 degrees Fahrenheit and Long Bologna
for 45 to 60 minutes in 160 degrees water, according
to thickness. Improved Zanzibar Carbon may be
used in the boiling water to give the casing a fine
smoke color.
After they are boiled place them on a table, or

hang them up and pour boiling water over them to
wash off the grease. Then pour cold water over them
to shrink the casings. After that allow them to cool in
the open air or a well ventilated room, before placing
in the cooler or ice box. This will prevent sweating,
which causes mouldy and slimy casings.
BOILING LARGE BOLOGNA.

If Large Bologna are desired, stuff the meat into

beef bungs and smoke until they are nicely smoked,
then boil them from 1^ to 1% hours in water 155
degrees Fahrenheit. Vary the time of boiling accord-
ing to the thickness of the Bologna.
SALTING FAT FOR BOLOGNA.

The Pork Back Fat or Pork Speck will be much
better for use in Bologna and Frankforts if it is
dry salted for a few weeks before it is used.
122
. LJ. S.-H..
HOW TO COLOR THE CASINGS OF

SMOKED SAUSAGE WITH OUR
IMPROVED ZANZIBAR CARBON.
COLORING BOLOGNA CASINGS.

Hang thie bologna in the smoke house just long

enough to dry the skin well, or hang it in front of a
hot fire, or in the sun, any way to get the slime all
dried out of the casing; then in every 30 gallons of
water used for boiling the bologna, use % to 1 tea*
spoonful of Improved Zanzibar Carbon; boil the Bo-
logna in it just the same as if no coloring were used.
Sausage makers who wish to use the Improved Zanzi-
bar Carbon the best and most economical way should
observe the following rules:
Heat the water to the proper temperature in which
the Bologna is to be cooked, then take a small quan-
tity of the hot water in a pail or dipper, dissolve the
Improved Zanzibar Carbon in it as per above given
quantities, put this dissolved Improved Zanzibar Car-
bon into the hot water and cook the bologna in it.
The water should not be boiling, only very hot; let
the sausage cook slowly. Boiling the bologna too fast
shrinks it too much and very often bursts the cas-
ing. When increasing or decreasing the amount of
water, regulate the amount of Improved Zanzibar Car-
bon accordingly. Sausages colored properly should,
when taken out of the cooking vat or kettle, not ap-
pear as if colored at all, but should have a half-
smoked appearance, and as soon as eooled off will
change to a bright, fresh smoke color. Never use
123
B. H E L3_E ^ I=i Sc
enough Improved Zanzibar Carbon in the water to
C a.
color the casing to that extent that the sausage looks
colored when taken out of the water, use only about
half that quantity. It should look as if only half
colored when taken out of the cooking water, and
after it hangs about 30 minutes it will change and have
a bright appearing fresh smoke color.
After taking the bologna out of the cooking vat,
pour hot water over it; this washes off the slime and
grease which floats on the top of the water and ad-
heres to the bologna. After it is washed off thor-
oughly with hot water, pour eold water over it, or dip
the bologna in cold water. This shrinks the casing and
draws it tight, so the bologna never gets wrinkled;
it closes all the pores of the casings, which helps to
keep the bologna from shrinking. Washing and shrink-
ing the casings are very necessary and should never be
neglected. Always use hot water first and then cold
water. Never put the bologna in cold water before
first washing them off with boiling water.
—
Important. Bear in mind that Improved Zanzibar
Carbon and grease do not mix, but are mortal enemies,
and that the freer the casing is from grease the bet-
ter are the results. Smoking of sausage at too high
a temperature, causes the grease to try out, invariably
giving poor results.
COLORING THE CASINGS OF BOLOGNA SO

THE STRINGS ARE NOT COLORED.
Soak the casings for a few minutes in a warm solu-

tion consisting of 1 tablespoonful of Improved Zan-
zibar Carbon dissolved in ^ barrel of water, varying
the quantity of Improved Zanzibar Carbon according
to the color desired. After the casings become nearly
an orange color take them out of the Improved Zan-
zibar Carbon solution and wash them well in hot
water, cut and tie them. After the casings have been
colored as above, they should be stuffed and half
smoked, then cooked just the same as if the sausage
was well smoked and use no coloring in the cooking
water. The strings will not be colored and the sausage
will look the same as sausage made without color.
124
CZtilC-aCja TU. S.-?L.
FRANKFDRT5
'SSSBa^S^ .- ~r^?^S»«mM»»=
FRANKFORT SAUSAGE; HOW TO MAKE.

Frankfort Sausage is made in most cases in ex-

actly the same manner as Bologna with the exception
that it is chopped very fine and Zanzibar Brand Frank-
fort Sausage Seasoning is used. To make extra fine
Frankfort Sausage use two parts of Beef and one part
Pork.
If Veal is used in Frankfort Sausage, it improves
it considerably, but the price of Veal is so high that
it is very seldom used. Stuff in sheep casings and
smoke lightly, then dip them in hot water for five
minutes in which % to lYo teaspoonfuls of our Im-
proved Zanzibar Carbon to 40 gallons of water has been
added.
Dipping them in hot water swells them and takes
out all the wrinkles. After they have been dipped,
pour a pail of hot water over them to wash off
all adhering grease; then dip them for a minute or two
in ice water to cool. This will make them contract
so rapidly that they cannot wrinkle or shrink; then
put in a cooler to hang up and cool.
COLORING FRANKFORT SAUSAGE

CASINGS.
For Frankfort sausage use double the quantity of
Improved Zanzibar Carbon which you would use for
bologna, % to 1% teaspoonfuls, and only leave them
in this water at 170 deg. Fahrenheit five minutes, but
don't boil them, and always wash them in boiling hot
125
B.i-iE:]L^]L-E:rR. Sc
water by pouring
^ ca.
it over them after they are takon
out of the eoloriug water.
If a deep color is desired, slightly increase the
amount of Improved Zanzibar Carbon. You must use
your own judgment in producing the right color desired,
as the drier the casing the less Improved Zanzibar
Carbon it takes and the better the color will be.
Always be particular not to smoke with too much
heat in the smoke house, so that the grease does not
melt in the sausage and come through the casing.
TO COLOR FRANKFORT SAUSAGE CAS-

INGS BEFORE STUFFING.

tion consisting of one tablespobnful of Improved Zan-
zibar Carbon dissolved in one-half barrel of water,
varying the quantity of Improved Zanzibar Carbon
according to the color desired. After the casings be-
come nearly an orange color take them out of the Im-
proved Zanzibar Carbon solution and wash them well
in hot water. After the casings have been colored as
above, they should be stuffed and half smoked, then
cook just the same as if the sausage was well smoked
but use no coloring in the cooking water.
CURING BEEF CHEEKS FOR BOLOGNA

AND FRANKFORTS.
First:— The Cheek Meat should be cut out of the
heads as soon as possible after the beef is killed, and
the gristle should be cut through lengthwise, two or
three times. All the fat can also be trimmed off or left
on, just as desired; in a large slaughtering establish-
ment, the fat is worth more in the tank than in the
Sausage.,
Second: —The Cheeks should then be thrown into
ice water and allowed to remain there for an hour or
two. This will draw out all the slime and blood.
Third:— The Cheeks should then be spread out thinly
on coarse wire screens, or on perforated galvanized iron
pans, in a cooler. They should be spread out as thinly
as possible so as to thoroughly drain and chill.
—
Fourth: After they are thoroughly chilled, which
will take 24 hours, they should be salted as follows:
126
C H I C-RD a. u. s. -a.
DIRECTIONS FOR DRY SALTING BEEF
CHEEKS.
Use for 100 lbs. f 1 lb. of Freeze-Em-Pickle.

Beef Cheek Meat. \ % to 3 lbs. of Common Salt.
First:— Mix tlie proper quantities of Freeze-Em-

Plckle and Salt together in a pail or box, for 100 lbs.
of Cheek Meat, and then thoroughly mix this mixture
with the meat.
For Beef Cheek Meat to be kept less than two
weeks:
Beef Cheek Meat. \ % lb. of Common Salt.
For Beef Cheek Meat to be kept from two weeks to
two months:
Beef Cheek Meat. \ 1 lb. of Common Salt.
For Beef Cheek Meat to be kept from two to six
months:
Beef Cheek Meat. \ 2 lbs. of Common Salt.
For Beef Cheek Meat to be kept from six months
te one year:
Beef Cheek Meat. {^3
\ 3 lbs. of Common Salt.
—
Second: Take a perfectly clean tierce, sprinkle a
handful of salt on the bottom; put the salted cheek
meat into the tierce and tamp it down with a tamper
as hard as possible.
Third:— Continue mixing the same proportions of
Freeze-Em-Pickle and Salt to every 100 lbs. of meat
to be salted; then keep on packing 100 lbs. into the
tierce at one time, tamping down each 100 lbs. until
the tierce is entirely filled. The object in tamping it
with a tamper is to get all the air out and to close up
all the loose cavities in the tierce. The less air space
in the tierce, the better the Cheek Meat will cure
and keep.
—
Fourth: If the tierces are to be headed up, sprinkle
a handful of salt on the tops of the tierces and put in
the heads, being careful that the tierces are as full as
possible before the heads are put in.
127
B. FI E LL.E FL Sc CZa.
Fifth: —If tlie remain open, fhey can
tierces are to
be covered and a layer about
with a clean cloth
two or three inches thick of dry salt should be put
over the top of the cloth. This will exclude the air
and keep the top meat from getting dry and dark.
Sixth: —
Cheek Meat that has been properly chilled
and packed in this manner can be kept for any length
of time and need not be overhauled. It can be kept for
a year or longer and whenever it is taken out of the
barrel and used, it will make fine Bologna and Frank-
forts with a beautiful color and a delicious flavor. Dry
ealted Cheek Meat makes much better Bologna than the
pickled Cheek Meat. Sometimes Cheeks are very low
in price, and they can be packed and stored as above
directed and kept until the market advances; by this
method quite a sum of money can be made each year.
—
Seventh: See paragraph on Temperature for Curing
Meats on page 46.
CURING BEEF AND PORK HEARTS FOR

BOLOGNA AND OTHER SAUSAGE.
First: —As soon as the beef or hog is slaughtered,

the hearts should be cut open; the pork hearts should
be cut into four squares, and the beef hearts into six
or eight pieces, being sure to cut them so that all the
crevices are open and exposed. They should then be
placed in ice water in which they should be allowed
to remain for two to three hours.
—
Second: Spread the hearts on the floor, or in trays
on racks in a cooler as thinly as possible, and allow
them to 'chill for 24 hours; they must be thoroughly
chilled so that all animal heat leaves them.
Use for 100 lbs. of 1 lb. of Freeze-Em-Pickle.

Beef or Pork Hearts. 3 lbs. of Common Salt.
—
Third: Mix the proper quantity of Freeze-Em-
Pickle and Salt together in a pail or box, for 100 lbs.
of hearts, and then thoroughly mix this mixture with
the cooled hearts.
128
c:tii(-:-75.Cja, usj^.
Fourth: —Take a perfectly clean tierce, and sprinkle
a handful of salt on the bottom; put the salted hearts
into the tierce and tamp them down with a tamper as
hard as possible.
Fifth: —Continue mixing the same proportions of
Freeze-Em-Pickle and Salt to every 100 lbs. of hearts;
then pack them into the tierce, tamping down each
100 lbs., until the tierce is entirely filled. The object
in tamping with a tamper is to get all the air out and
to close up all the cavities in the barrel. The less air
cells in the barrel, the better the hearts will cure and
keep.
Sixth: —
Îf the tierces are to be headed up, sprinkle
a handful of salt on top of the tierces and put in the

heads, being careful that the tierces are as full as they
possibly can be before the heads are put in, and also
that the tierces are perfectly sweet before packing.
—
Seventh: If the tierces are to remain open, they can
be covered with a cloth and about two or three hand-
fuls of dry salt should be put over the top of the cloth.
This will exclude the air, and will keep the top meat
from getting dry and dark.
—
Eighth: Hearts that have been properly chilled and
packed in this manner can be kept for any length of
time and need not be overhauled. They can be kept
for a year or longer, and whenever taken out of the
tierces to use, they will make fine bologna and such
sausage as hearts can be used for. Quite a quantity
of properly cured hearts can be used in the manufacture
of sausage with very good results. They will have a
beautiful color and a delicious flavor. Hearts should
never be pickled for bologna, but should always be dry
salted as above directed. It is very o:£ten the case
that hearts can be bought at a small cost when the
market is low, and if so purchased and packed and
stored as herein directed until the market advances and
meat is high, they can be made into bologna with a
very handsome profit.
Ninth: —See paragraph on Temperature for Curing
Meats on page 46.
129
B. ti E LLE R. Sc C .
GERMAN HAM SAUSAGE.
German Ham Sausage
is made very much like
Bologna, except that the
meat should be chopped
finer. For every 100 lbs.
of Ham Sausage, take
the following:
50 lbs. of Pork Trim-
mings.
40 lbs. of Beef Trim-
mings.
5 lbs. of Pork Speck
(Back Fat).
5 lbs. of Bull-MeaU-
Brand Flour.
21^ lbs. of Salt.
6 to 8 ounces Zanzibar Brand Frankfort Sausage
Seasoning.
First: —
Salt the Pork and Beef Trimmings four or
five days ahead, using to each 100 lbs. of meat 1 lb.
of Freeze-Em-Pickle, as directed on page 118, No salt
or anything in addition to the Freeze-Em-Pickle should
be added when the meat is put down to cure. The
salt is added when the Sausage is made.
Second: —When making Ham Sausage, use the Pork

and Beef in the proportions as stated above, and when
about half chopped add the Speck or Back Fat.
Third: —After adding the Fat, add sufficient salt so
as to have 2% to 3 lbs. to each 100 lbs. of finished
Ham Sausage, Also add 1 lb, of Prepared Bologna
Seasoning and a tablespoonful of Ground Mace.
Fourth: —Take half of the proper quantity of water
which is to be added to the Ham Sausage and mix into
it 5 lbs. of Bull-Meat-Brand Flour, and work it into
the meat in 'small quantities at a time.
Fifth: —
Then add the remaining water to the meat
in small quantities, little by little, until all of the
necessary water has been added. If the water has
been added in small quantities at a time, the meat and
Bull-Meat-Brand Flour will absorb all of it nicely; but,
•n the other hand, should all, or even one-half of
the water be added at once, the meat will not absorb
130
czHic-acsa. O. S.-H..
it as it otherwise would. Water should always be added
to Sausage Meat a little at a time.
Sixth: —
When the meat is chopped, stuff it into Beef
Bung Casings. After the Sausage is stuffed, it is well
to wrap string around it tight, so the Sausage will
be firm when cooked and will not drop in the smoke
house.
Seventh: — Smoke this Sausage carefully over a me-
dium warm fire.
Eighth: — Cook the Sausage from 1% to li/4 hours, in

water 155 degrees hot. Vary the time according to
the thickness of the Sausage and add a small quantity
of our Improved Zanzibar Carbon to the water. See
directions on page 123 for coloring Bologna and color
this Sausage the same way.
—
Ninth: After Sausage of any kind has been cooked,
it should be handled as follows: 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 casings. This is very im-
portant and it should be closely observed by all packers
and sausage makers who wish to have their Sausage
look nice and fresh in appearance.
HOW TO PREPARE CASINGS BEFORE

STUFFING.
Before casings are stuffed, they should always be

soaked in warm water, so as to make them pliable, so
they will stretch to their utmost limit when being
stuffed. If they are properly soaked, they will stretch
considerably and will not burst as easy as they will if
they are not properly soaked. The casings should be
soaked in water about 90 degrees temperature Fahren-
heit, from one to two hours, depending upon how old
and dry they are. If the casings are very old and dry,
they will have to be soaked until they are perfectly
soft and pliable. When casings are soaked in water
that is too hot, the casings are scalded and become ten-
der and will burst when being stuffed, and the heavy
Sausage will tear loose in the smoke house.
131
B. HE E LLEÊS
R. Sc CZ .
HOW TO PREVENT BURSTING AND
SHRINKING OF SAUSAGE.
Many undergo a great deal of trouble from the burst-

ing and shrinking of Sausage and it is a trouble which
can be easily avoided, as it is entirely owing to the
manner of boiling the Sausage. Ordinary round or long
Bologna should be kept in water at 160 to 170 degrees

Fahrenheit for about 30 minutes, and thick large
Bologna should be kept in water from 155 to 160
degrees Fahrenheit from three-quarters of an hour to
one hour, according to the size. If the Sausage is very
large, it will take from one and one-quarter to one
and one-half hours to cook them thoroughly. When

Sausage is boiled in water that is too hot the particles
of meat will crumble and separate. The Sausage will
taste dry, although water will be in the crevices be-
tween the small pieces of meat. The Sausage will look
rough on the outside and will also lose more weight

than when boiled as above directed. Many of them
will burst when the water is too hot. After Sau-
sage of any kind has been cooked, it should be

handled as follows: 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 casing. 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 appearance.
132 .
cpiitz;./^c3a. xj.s.j^
HAMBURGER STEAK
m^
^mi
-i^'iSS^^^f
HOW TO SEASON HAMBURGER SO AS TO

MAKE IT MORE PALATABLE AND
PLEASING.
A new and very successful way of increasing trade

on Hamburger is to season it with one ounce of Zan-
zibar Brand Hamburger Seasoning to every 25 lbs. of
meat. TMs gives the meat a Delicious Flavor, makes
it more Palatable and Pleasing to the Taste and much
more Appetizing and Satisfactory to the Customer.
Sometimes Hamburger when made without Seasoning
has a peculiar flavor and meat odor which many cus-
tomers object to.
All this trouble is overcome by Seasoning all Ham-

burger with our Zanzibar Brand Hamburger Season-
ing, as it gives the meat a Delicious Flavor and Aroma.
This is something that will increase the sale on

Hamburger wherever it is used.
133
I
B.I-IE \3SS Sc cza.
I HAMBURGER SAUSACE
Below we give the re-
cipe for a New Sausage
that is well liked where-
ever it is being tried,
and we every
advise
butcher to make use of
it. This Sausage is a
success, takes well with
the trade when made up
right and is very easy to
make. It is a nice eat-
ing Sausage and cus-
tomers are always
pleased to get hold of
something new for a
change. Making Ham-
burger Sausage gives the butcher an opportunity for
selling all the small pieces of beef and a large per-
centage of beef fat at a good profit, which is very often
not easily sold otherwise.
DIRECTIONS FOR MAKING HAMBURGER

SAUSAGE.
Take—
70 Beef Trimmings.
lbs.
20 Beef Fat.
lbs.
20 lbs. Water.
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.
1 lb. Freeze-Em-Plckle.
2 or 3 large size Onions.
2 lbs. Salt.
First: — Take the 70 lbs. of Beef Trimmings and trim
out all the sinew and cut them into small pieces.
Secoud: — Spread the meat on a table and sprinkle
over it 1 lb. of Freeze-Em-Pickle to 70 lbs. meat. Mix
it thoroughly so that the Freeze-Em-Pickle gets to all
parts of the meat and then run the meat through a
sausage grinder, through a medium fine plate, so as to
134
C H I C J=L D D, U. S. -?^.
cut the meat into small pieces, so that the Freeze-Em-

Pickle is thoroughly mixed with the meat. 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 cure. It is better to allow the meat to cure
for two days or longer.
—
Third: After the Beef is cured take 20 lbs. of
Suet or Beef Fat, from the Brisket is the best, cut it
up with 2 or 3 large Onions and run the Beef Fat
and Onions through the meat grinder and grind it very
fine, then mix the ground Beef Fat with the 70 lbs. of
Cured Beef.
Fourth:—Put 10 lbs. of Bull-Meat-Brand Flour, 6 to
8 ounces of Zanzibar Brand Hamburger Seasoning and
2 lbs. of Salt in a pail and add 20 lbs. of cold water.
After mixing add this to the ground Beef and Suet.
Fifth:—Mix the Beef, Suet, Bull-Meat-Brand Flour,
Seasoning, Salt and water together as well as possible
and then run it through the meat grinder again.
—
Notice: Hamburger Sausage can also be made with-
out curing the meat in advance if one prefers.
Simply mix the Beef, Fat, Bull-Meat-Brand Flour,
Hamburger Seasoning, Finely Cut-Up Onions, Freeze-
Em-Pickle and Salt all together, run it through a
Grinder and add the water while grinding and mixing,
and when ground it is ready for sale. This sausage
will, however, have a different flavor than when made
of cured meat as above.
Sixth:— After the Sausage is ground, spread it out
on a platter, decorate it nicely with parsley, a few
pieces of sliced lemon or orange, which adds to its
attractiveness.
With each can of Hamburger
Seasoning we furnish some of these
cards free. Take a beef skewer,
HOME MADE
split the end of it so the card
HAMBURGER^
can be put into the slit and then
JSAUSACE stick this skewer into the plat-
I5«PERLB.
.2 IBS.F0R25«>
ter of Hamburger Sausage. This
little card will help the sale
and you will be surprised at the
many compliments you will receive
on this new Sausage. We will
gladly furnish as many as are de-
sired of these cards free of charge
to any butcher who is using our
Hamburger Seasoning.
135
B.PiE Sc cza.
DIRECTIONS FOR MAKING PORK

SAUSAGE BY THE FREEZE-
EM-PICKLE PROCESS.
The Pork should be prepared the day be-
fore it is to be used. The meat should first
be cut into pieces about the size of a walnut
and these should be sprinkled with dry
Freeze-Em-Pickle in the proportion of 1 lb.
of Freeze-Em-Pickle to 100 lbs. of meat. This
is best done by spreading the meat on a table and
sprinkling with the dry Freeze-Em-Pickle and then
thoroughly mixing the pieces with the hands or a
paddle, so the dry Freeze-Em-Pickle will come in con-
tact with every surface of the meat. The meat should
then be packed as tightly as possible into buckets or
tubs and placed in the cooler, to remain there until
used. It should remain in the cooler as long as 12
hours, and is better if left there for 24 hours, after
which it is made into Pork Sausage in the following
manner:
Take 100 lbs. of Pork Trimmings, prepared by the
Freeze-Em-Pickle Process, as above described, and
while chopping add:
5 lbs. of Bull-Meat-Brand Flour.
2 lbs. of Salt.
6 to 8 ozs. of Zanzibar Brand Pork Sausage Sea-
soning.
Then add, little by little, the necessary quantity of
cold water to make the meat juicy. This will make
a most delicious Pork Sausage.
—
Notice: Pork Sausage can also be made without
first salting the meat with Freeze-Em-Pickle as above
136
cmc-fLCja, o. s.-H..
described, however sausage to be shipped or to be
kept for some time will keep better when the meat
is first cured with Freeze-Em-Pickle before being made
into Sausage.
There are many kinds of Flours and Binders on the
market, but the Sausage Maker will find Bull-Meat-
Brand Flour to be the very best he can use, espe-
cially for Pork Sausage, as it does not sour or fer-
ment and it makes an emulsion of the fat and water,
and when the Sausage is fried the grease and meat
juices will not fry out of it, but will remain in the
Sausage. Pork Sausage made with Bull-Meat-Brand
Flour is much more easily digested than when made
without it, because the fat goes into the stomach in
the form of an emulsion when the Sausage is eaten, and
in this way is easily digested and absorbed. In using
a Binder for Sausage, if it- is the Butcher's desire to
turn out a Fine-Flavored Sausage and one that is juicy
when eaten, it is very important that he be very care-
ful what kind of a Binder he uses. There are many
Binders on the market, sold simply for the purpose
of making money, which are utterly worthless. They
make the Sausage dry and instead of improving the
quality of the Sausage, they are a great detriment to
it. If the Butcher takes a pride in his goods and
wants to make Sausage that his trade will like, he
should not buy these Binders, as he is simply throwing
his money away and spoiling his goods by using them.
Therefore, it is always advisable when buying from
jobbers to insist upon getting the Genuine B. Heller
& Co.'s Bull-Meat-Brand Flour, as you will then know
exactly what you are getting, as our guaranty is on
every package.
SMOKED PORK SAUSAGE.

Pork Sausage not sold the day it is made may be

smoked the following day and sold for Smoked Pork
Sausage. Pork Sausage smoked the day after it is
made will keep much better than when they are
smoked as soon as made, because Sausage that have
been kept in a cooler for 24 hours after being made
are thoroughly cured, so they will stand the heat of
the smoke house, and will have an entirely different
flavor than if they are subjected to the heat when the
meat is fresh and is not fully cured.
337
B.I-IE Sc CO.
HOW TO CURE MEAT FOR HEAD CHEESE.

The proper way to make Head Cheese is to make

it from Cured Meat only, and all the Heads and Meat
used for it should be cured for 10 to 14 days in a
brine made as follows:
1 lb. Freeze-Em-Pickle.
8% lbs. of Salt.
5 gals. Water.
Head Cheese made from Meat cured by this process
willhave a beautiful red color and will keep well in
warm weather. Always add Bull-Meat-Brand Flour
to Head Cheese, as it makes it firm and combines with
the fats and juices of the meat, so as to keep the
Head Cheese from drying out and thereby losing its
flavor.
DIRECTIONS FOR MAKING HEAD

CHEESE.
The proper meat to use for making Head Cheese is

that which has been cured by the Freeze-Em-Pickle^
Process, as above described, but it can also be made
from fresh meat if desired. It will, however, be much
better and will keep for a longer time if made from
meat cured by the Freeze-Em-Pickle Process.
First: —
Boil the Heads slowly, and long enough so
that the meat can be easily stripped from the bone.
138
jH»fc±iii-fc.^g= .U.S.J^.
Second: —Boil the Hog Einds and Hog Fat in tlie
nets at the same time as when boiling the heads. When

the Rinds are almost cooked through, remove them
from the kettle and chop or grind them fine. The Fat
when cooked, should be cut up into 1%, to 1% inch
square blocks.
Third: —
Also boil about 15 lbs. of Cured Hog
Tongues, and when they are cooked, cut them in strips.
Fourth: —The proper proportions for making good
Head Cheese are as follows, but, the quantity of the
different kinds of meat can be varied according to the
stock on hand:
10 lbs. of Fresh Hog Back Fat.
15 lbs. of Cured- Hog Tongues.
25 lbs, of Hog Einds.
60 lbs. Cured Hog Head Meat (after removal
of
from bone).
6 to 8 ozs. Zanzibar Brand Head Cheese Seasoning.
1 lb. of White Berliner Brand Konservirung Salt.
If any salt is needed add sufficient to suit the taste.

If the meat is fully cured, no salt need be added.
Fifth:—The 60 lbs. of Head Meat must be cut into
email pieces % to % inch in size, either by hand or by
machine.
Sixth: —The Einds must be cut fine; the finer the

better.
—
Seventh: The Tongues must be cut into strips. The
more Tongues used, the better will be the Head Cheese.
Eighth: —
Mix thoroughly together the Tongues,
Einds, Head Meat, Bull-Meat-Brand Flour, the Pre-
pared Head Cheese Seasoning and White Berliner
Brand Konservirung Salt. 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 mixed. This
water, in which the Heads have been cooked, con-
139
B. I-i E LLE JR Sc C a.
tains Gelatine which has been drawn out of the meat
while boiling, and this water congeals like Jelly when
it becomes cold. The more of this water put into Head
Cheese the better it add all of it that
will be, therefore
the meat will absorb. Bull-Meat-Brand Flour, in the
proportion given in the above formula, will make a
very different Head Cheese from what can be made
with some of the other Binders on the market. It
will pay sausage makers to use B. Heller & Co. 's
G-enuinfe Bull-Meat-Brand Flour instead of any of the
imitations now on the market. None of the other
Binders that we have tested in our laboratory will
do what Bull-Meat-Brand Flour will do. If the Butcher
uses the best of ingredients and follows the proper
methods, he is bound to make the 'Best Sausage; but
the most careful sausage maker cannot make Fine Sau-
sage unless he uses goad material for making his prod-
ucts.
Ninth: —After the Head Cheese Meat, Bull-Meat-

Brand Flour and water in which the Heads have been
boiled are mixed as above directed, stuff in Beef
Bungs or Hog Stomachs and boil in water 155 degrees
hot until they are cooked through. This will require
from one to one and one-half hours, depending upon
the thickness.
Tenth: —^When cooked, remove from the kettle and

place in cold water until they are partly cooled; then
lay them on boards and press them down by putting
boards over the Head Cheese with weights on them.
Head Cheese sometimes smoked after it is pressed;
is
or may be
it dipped in Zanzibar Liquid Ham Smoke,
which will give it a fine, spicy smoke odor, a nice
color and prevents the outside from becoming slimy.
Eleventh: —If they are not smoked or dipped in Zan-

zibar-Liquid Ham
Smoke, rub them with White Ber-
liner Brand Konservirung Salt in order to prevent
them from getting slimy.
140
C H I C -H. C3 D. LJ. S. .H..
CURING MEATS FOR LIVER SAUSAGE.

Liver Sausage always contains a certain amount of
Meat and Fat in addition to the Liver, This Fat and
Meat should be cured for a week or two, before making
the Sausage, in a brine made as follows:
8 1/2 lbs. Salt.
5 gals, of Water.
Liver Sausage made from Meat which has been cured
in this manner will keep much better after it is made.
Where it is necessary to ship Liver Sausage any great
distance, or to keep it on hand any length of time after
it has been made, the Livers should also be cured in
the above brine for two weeks before making the Sau-
sage. The best way to cure the Livers for this purpose
is to cut them into strips after they have been chilled
for 24 hours and then put them into the brine to cure.
Packers who must ship Liver Sausage during the sum-
mer months will find the above directions in making
Liver Sausage very valuable.
DIRECTIONS FOR MAKING LIVER SAU-

SAGE.
Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks;
the entire Boned Head can be used instead of the
Necks, or the trimmings which are cut from Bellies
will work into Liver Sausage very nicely.
First: —Scald the Livers by pouring boiling hot
water over them or dip them into boiling water until
they are scalded through to the center. 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 center, otherwise,
they might sour in a short time.
141
B. h: e: i_iL-E r^ Sc cz a.
Second: —Cook the Hog Necks, Heads or Bellies and
remove all tlie from the bone.
meat
Third: — Chop the meat asfine as possible. When an
Enterprise Grinder used, grind the meat as fine as it
is
can be ground through a fine plate; then add the
Livers, which have also been ground as fine as it is
possible to get them. The finer and better the Livers
and Fat are ground, the finer and better will be the
Liver Sausage.
i'ourth:— When grinding, add to 100 lbs. of Sausage:
3 large size Onions.
5 lbs. Bull-Meat-Brand Elour.
6 to 8 ozs. of Zanzibar Brand Liver Sausage Sea-
soning.
Vo lb. of White Berliner Brand Konservirung Salt.
All of these should then be well mixed, and as much
of the Water in which the Meat was boiled should
be added to the mixture as the Meat will absorb.
Fifth: — Stuff very loosely into Hog Bungs or Beef
Casings, and boil very slowly, otherwise, they will
burst; never have the water hotter than 155 degrees.
The length of time to boil is %to 1 hour, which will
depend entirely upon the thickness of the Sausage.
Sixth: — After they are boiled, place in ice water, in
which they should be kept until they have been chilled
through to the center; then remove them from the
water and place in the cooler. After the Sausages are
chilled rub the casings with some White Berliner
Brand Konservirung Salt, to prevent the Sausage from
getting slimy.
DIRECTIONS FOR MAKING BRAUN-

SCHWEIGER LIVER SAUSAGE.
Braunschweiger Liver Sausage is made of neck
pieces from Lean Hogs, Hog Livers, Gut Fat, Trim-
mings from Bellies and Back Fat, all of which must be
steamed before being chopped. For 150 lbs., or less
amounts in the same proportion, take:
10 lbs. Gut Fat.
30 lbs. of Belly Trimmings.
20 lbs. of Back Fat.
40 lbs. of Neck Pieces.
50 lbs. of Hog Livers.
First: —Take the above quantities, put them into a
kettle and steam them at about 180 degrees or 100
degrees until the meat is tender. Care must be taken
142
—
c h: I c -?5. cj a. u. s. j=l .
that the water does not boil. It should not be hotter

than 190 degrees or just enough agitated to make it
simmer.
—
Second: Separate the Livers from the otbGi* Meat
that has been steamed and chop it or grind It fine.
Third: — Take all of the other Meat out of tlie ket-
from the bones and rinds, put it in a chop-
tle, strip it
per or grinder, and chop, rock or grind fine. The finer
the better. While chopping add:
5 large size Onions.
5 to 8 lbs. Bull-Meat-Brand Flour.
10 to 12 ozs. Zanzibar Brand Liver Sausage Sea-
soning.
% lb. of White Berliner Brand Konservirung Salt,
and as much of the Soup in winch the Meat wajs
steamed as the Meat will absorb.
—
Fourth: Then put all of the chopped Meat, includ-
ing the Livers, into a trough and mix all the Meat
thoroughly, adding as much more of the Soup while
mixing, as the mixture will absorb.
—
Fifth: :Stuff loosely into Hog Middles or Hog
Bungs, and boil very slowly, otherwise, they will
burst; boil them until they are filled and swell out.
Never have the water hotter than 155 degrees. The
length of time to boil is V; to 1% hours, which will
depend entirely upon the thickness of the Sausage.
Sixth:— After they are boiled, place in cold water
ice water is the best —
in which they should be kept
until they have been chilled through to the center,
but while chilling the Sausages must be turned fre-
quently to keep the grease from congealing to one side;
then remove from the water, and place in a cooler.
After the Sausages are chilled, rub the casings with
some White Berliner Brand Konservirung Salt, to pre-
vent the Sausage from getting slimy.
—
Seventh: If it is desired to smoke the Braunschwei-
ger Liver Sausage can be smoked the following day.
it
The smoking can be done by dipping the Sausage
also
^
into Zanzibar Liquid Ham Smoke after they are boiled.
SMOKED COLORED LIVER SAUSAGE.

Soak the casing's in a solution of our Improved Zan-
zibar Carbon for a few niinutes before watering, cut-
ting and tying them, or boil the Liver Sausage in water
with a little Iinproved Zanzibar Carbon, the same as
boiling Bologna in colored v.âter. This will give Liver
Sausage a beautiful smoke color.
143
" '
B.PiE Sc ca.
^"— ' — ' ^""" " "
BLQQD
5AU5AGE
BLOOD SAUSAGE.
Blood Sausage is always made from partially Cured

Meat. This Meat should be cured for 10 to 14 days
in a brine made as follows:
1 lb, Freeze-Em-Pickle.
Si/o lbs. Salt.
5 gals. Water.
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 climate.
Always use Bull-Meat-Brand Mour in making Blood
Sausage, as it adds to its keeping qualities and absorbs
the Fat and Moisture, preventing the Sausage from
drying out and becoming unpalatable.
TONGUE BLOOD SAUSAGE.

Tongue Blood Sausage is made the .same as

either Formula No. 1 or Formula No. 2, with the
exception that Cured Hog Tongues are added to it.
The more Tongues used, the better will be the
sausage. Always use Tongues that have been thor-
oughly cured by the Freeze-Em-Pickle Process as
they will have a nice red appearance in the Sausage;
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 added.
144
C H I G J^ C3 a. U. S,.A,
DIRECTIONS FOR MAKING BLOOD
SAUSAGE.
To make 100 lbs. of Blood Sau-

sage, use the following proportions
which we will call Formula No. 1:
20 lbs. of Cheek Meat, either fresh
or salted.
15 lbs. of Hearts,
either fresh or
salted.
15 lbs. of
Pork E1nds ,
either fresh or
salted.
20 lbs. of Pork Speck Cback fat), either fresh or
salted.
25 lbs. (3 gallons) of Hog or Beef Blood.
6 to 8 ozs. Zanzibar Brand Blood Sausage Sea-
soning.
2 to 3 lbs of Salt, to suit taste.
1/^ to 1 lb. of Freeze-Em-Pickle, according to whether
the meat has been salted or is fresh.

Salted Meat is preferable in making Blood Sausage
but fresh Meat can be used if desired.
First: — Take 25 lbs. of Fresh Hog or Beef Blood, and
stir until the blood remains thin and will not congeal.
—
Second: Put the Pork Einds in a pudding net and
boil until about three-quarters done. Care must be
taken not to boil them too long, otherwise they will
become too pulpy when boiled the second time in the
Sausage.
Third: —Boil the Cheek Meat and Hearts until done.
The Cheek Meat and Hearts should be boiled as slowly
as possible. The slower the boiling the better will be
the Sausage.
Fourth: —After they are cooked, put the Pork Einds
in a chopper or Enterprise grinder and cut them as
fine as possible. The finer the better. After the Cheek
Meat and Hearts have been cooked, they should be cut
up coarse by hand, or chopped coarse in a chopper.
Fifth: —The Pork Back Fat must be scalded by pour-
ing boiling water over it for a few minutes. It should
then be cut into small squares or cubes by hand or
with a pork back fat cutting machine.
145
B. I-I E LLE: F2. Sc CD.
Sixtli: —After the Meat and Fat are all cut, add
to it:
25 lbs. of Blood.
5 lbs. of Bull-Meat-Brand xiour.
6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning.
Salt to suit taste.
—
Seventh: Mix these thoroughly and stuff into Beef
Bungs, Beef Middles or Eounds. Fill the casings only
three-quarters full.
—
Eighth: Blood Sausage should be boiled very slowly,
the water should not be hotter than 155 degrees. The
length of time for boiling depends entirely upon the
thickness of the Sausage. When done, the Sausage
will float on top of the water and will be firm and
plump. It will be necessary to prick the Casings when
boiling to let out the air.
Ninth: —When
the Sausage is cooked through, re-
move from the kettle and place it in cold water;
it
ice water is the best. Allow it to reinain in this
cold water until it is thoroughly cooled. Then, place
on a board in a cooler and allow it to remain there
24 hours before cutting.
Tenth: —It
is always advisable to use pickled or
dry-salt cured Cheek Meat and Hearts for Blood
Sausage instead of fresh ones. To cure them es-
pecially for Blood Sausage, they should be cured in
brine made with Freeze-Em-Pickle according to di-
rections in first paragraph of this article, for two
weeks before being made into Sausage. Some pre-
fer to grind the Hearts fine, and leave the Cheeks
coarse, and if this is preferred, the Hearts can be
ground with the Pork Einds,
Formula No. 2, for making 100 lbs. of Blood
Sausage:
30 lbs. of Pork Speck (back fat).
35 lbs. of Pork Snouts or Ears,
30 lbs. of Hog or Beef Blood.
5 lbs. of Bull -Meat-Brand Flour.
6 to 8 ounces Zanzibar-Brand Blood Sausage Sea-
soning.
1 lb. Freeze-Em-Pickle and 3 lbs. of Salt to 100 lbs.
of Sausage.
Cook and handle Formula No. 2 the same as Formula
No. with the exception of leaving out the Hearts
1,
and Cheek Meat.
146
CHE I en .Zi DO. LJ. S.-R..
VEAL LDAF
Aêal Loaf is usually made from Veal Trimminge

with some Beef added. When Beef is added, it should
be labeled and sold as Veal and Beef Loaf, and when
made from Pure Veal it should be sold as Veal
Loaf. It is a very profitable article to make from
the Larger Veals, which are sometimes of slow sale.
Adding Beef to Veal Loaf improves it, as it makes
the Veal Loaf more juicy and gives it a finer flavor
than when made from Pure Veal.
The Beef and Veal should be ground or chopped
very fine; the" 'finer it is ground the better, and it
should have just enough fat with it to prevent it
from getting too dry. The amount of fat that should
be added will depend upon the quality of the meat
used.
After the Meat is ground, add to every 20 lbs. of
Meat the following:
1 Medium Sized Onion, chopped very fine.
1/4 to Vn lb. Salt, according to taste.
ounces Zanzibar-Brand Frankfort Seasoning.
2
Mix
all together thoroughly and add sufficient water
so as to give the Meat the moisture required.
Put it in a deep bread pan and bake or roast
in an oven until it is dry on tne outside and is
cooked through to the center. The length of time to
roast it will depend upon the temperature of the
oven and the size of the Loaf.
Some used to make a Loaf of the Meat the same
as a loaf of bread and put it in a "large pan and
roast it. When
this is done, it requires continual
feasting, the juices cook out of the meat to a
as
certain extent; but by taking a deep pan and fill-
147
B.FIE ^S Sc CO.
ing it Veal Loaf, none of the juices can es-
witii the
cape. They
remain in the loaf and are absorbed
all
by the Bull-Meat-Brand Elour, and when the meat is
roasted, all the juices and fine flavor are retained in
it.
Where Butchers are not equipped with an Oven for

baking Veal Loaf, they should put it in a deep pan
and take it to a Bake Shop and let the Baker bake
it. Made in this way it requires no attention while
baking, from the time it is put into the oven until
it is done.
After Veal Loaf is baked, cool and put it in the
ice box and keep cold until wanted for the counter.
Do not remove the Veal Loaf from the pan until it
is wanted for the counter.
By following the above directions, a most delicious
article of food is made and one which will pay a
Butcher nicely for his trouble.
SCRAPPLE MADE WITH BULL-MEAT-

BRAND FLOUR.
First: —
Cut hogs heads into four pieces, remove the
brains, ears, skin, snout and eyes. Cut off the fattest
part for lard.
—
Second: Put the lean and bony parts in cold water
to soak over night, in order to extract the blood and to
cleanse it.
—
Third: When the heads have been thoroughly
cleaned, put them over a fire to boil, using water
enough to entirely cover them.
—
Fourth. Boil until the meat separates readily from
the bones, then remove from the fire and drain off the
liquor, saving a part of it for future use.
148
CZ H I CZJ^G . U. S. J^.
Fifth: —Eemove all the meat from the bones, and
chop all the meat up finely and add 2 ounces of Zan-
zibar-Brand Frankfort Sausage Seasoning to every 20
lbs. of meat; then replace the meat in the liquor in
which it was boiled, and again put it on the stove to

boil.
Sixth: —While the meat and liquor are boiling, stir

in enough Bull-Meat-Brand Flour until the contents
are as thick as heavy mush. Stir constantly and
boil for the first fifteen minutes, then reduce the
fire, or place on the stove where there will be a slow
boil for an hour. When done, pour into a shallow
dish to mould. When cold, slice thin. It
is then
ready to fry. The above quantities can be increased

as one desires. Every Butcher should make Scrapple
and mould it with Bull-Meat-Brand Flour, for then the
finest Scrapple is produced.
„)y^„il^.l..imt;|Wl... .;,î„jj|f..fi^^)j^|rj pv^^nilUflM
SUMNER SAUSA6E
• •CERVELAT**
DIRECTIONS FOR MAKING SUMMER
SAUSAGE. (CERVELAT.)
(Copyrighted; Reprint Foriidden.)
Use 70 Pork Trimmings, 20

lbs. of lbs. of Lean Beef,
10 lbs. of Pork Back Fat.
First:- —Before being made into Sausage, the Back

Fat must be dry salted for two weeks in order to
first
get it properly cured and firm.
Second: —After the Pork Back Fat has been dry salt
cured, should be cut up into small pieces of about
it
one-half inch square.
149
B. I-I E LLE Fi Sc C a.
—
Third: The Beef should be first finely chopped; then
the Pork Trimmings should be added and then the
Pork Back Fat. The meat should be chopped until
fine and while it is being chopped add:
2 to 2% lbs. of Salt.
8 oz. Best Granulated Sugar.
10 to 12 oz. Zanzibar-Brand Summer Sausage Season-
ing.
5 lbs.Bull-Meat-Brand Flour.
—
Fourth: When the Meat it chopped, it should be
packed tightly in pans or boxes, which should be
placed in a cooler having a temperature of about
40 degrees; these pans or boxes should hold about
50 lbs. and should be shallow, not over six to eight
inches deep, so that the Meat can be thoroughly chilled
through. The Meat in these pans or boxes should re-
main in the cooler from 4 to 6 days before it will
be ready to stuff into the Casings.
Fifth: —
Stuff the Sausage into Hog Bung Casings
or Beef Middle Casings and hang them in a dry room
in a temperature of about 45 to 50 degrees for two
or three weeks.
Sixth: —
They can then be Smoked and are ready for
the market.
HOW TO COLOR THE CASINGS FOR

SUMMER SAUSAGE.
tion consisting of 1 tablespoonful of Our Improved Zan-
zibar Carbon in ^^ barrel of water, varying the quan-
tity of Zanzibar Carbon according to the color de-
sired. After the casings have a light orange color take
them out of the Zanzibar Carbon solution and wash
them well in hot water, cut and tie them.
After the Summer Sausage has hung a week or two
and is dry, hang it in the smoke house for a few hours
to give it a smoke flavor and it is ready for shipment.
This will save a large shrinkage and the sausage will
have a better appearance. Summer Sausage that has
had the casing colored before being stuffed need not
become rancid, as it is not exposed to the heat in a
smoke house, which heat often causes the stearin and
oil in the fat to separate, and as soon as this change
takes place the sausage begins to become rancid.
150
CHIC-aCJD. O. S.-H..
DIRECTIONS FOR MAKING ITALIAN
SALAMI SAUSAGE.
Take 60 lbs. of
Pork Trimmings.
20 lbs. of Lean
Beef.
20 lbs. of Pork
Back Fat.
5 lbs. of Bull-Meat-
Brand Flour.
1 lb. of Freeze-Em-
(Copyrighted; Reprint Forbidden.) -p^Q^Q^
2% lbs. of Salt.
8 oz. of Granulated Sugar.
10 to 12 oz. Zanzibar-Brand Summer Sausage Sea-
soning.
2 to 3 oz. of Vacuum Brand Powdered Garlic.
—
First: Before being made into Sausage, the Back.
Fat must first be dry salted for two weeks to get it
properly cured and firm.
—
Second: Chop the Pork Trimmings and the Beef
quite coarse, coarser than for Summer Sausage. While
chopping add the Bull-Meat-Brand Flour, Freeze-Em-
Pickle, Salt, Sugar, Seasoning and Powdered Garlic, and
when it is partly chopped add the Back Fat which
has previously been cut in cubes about one-half inch
square. By adding the Back Fat last it will still be
in quite large pieces when the Meat is suflSciently
chopped. The Fat should show quite prominently in
Salami, as it must be fatter than Summer Sausage.
Two or three ounces of Vacuum Brand Garlic should
be added to the Meat while it is being chopped, to
give it a delicious Garlic flavor. See page 274. The
quantity may be varied according to the demands
of the trade.
—
Third: When the Meat is chopped, it should be
packed tightly in pans or boxes, which should be
placed in a cooler having a temperature of about
40 degrees. These pans or boxes should hold about 50
lbs. and should be shallow, not over six to eight inches
deep, so that the Meat can be thoroughly chilled
through. The Meat in these pans should remain in
the cooler from 4 to 6 days before it will be ready
to stuff into Casings.
—
Fourth: Stuff the Sausage into Hog Bung Cas-
ings or Beef Middle Casings and hang them in a
dry room in a temperature of about 45 to 50 degrees
151
B.I-IE Sc cza.
for two or three days, then wrap twine around them
nicely as shown in cut and again hang up to dry for
two to three weeks.
Fifth: —
They can then be smoked with cool smoke
made with hardwood sawdust only. Wood makes too
much heat. Then they are ready for the market.
DIRECTIONS FOR MAKING HOLSTEIN

SAUSAGE.
Take 50 lbs. of
Pork Trimmings.
40 lbs. of Beef
Trimmings.
10 lbs. of Pork
Back Fat.
First: —Before be
ing made Sau-
sage, the
into
Back Fat SAUSAGt
must first be dry-
salted for two weeks in order to get it properly
cured and firm.
—
Second: Put the Beef into the chopping machine
and while chopping it add:
2 to 2% lbs. of Salt.
8 oz. of Best Granulated Sugar.
10 to 12 oz. Zanzibar-Brand Summer Sausage Sea-
soning.
1 Small Teaspoonful of Vacuum Brand Grarlie.
Let the Beef chop until about one-half done before
adding the Pork; then chop the Pork and Beef some
before adding the square cut pieces of Pork Back Fat
—
Third: After the Meat is chopped and spiced put
it in shallow boxes or pans not over eight inches
thick, and put it in a good cooler. Keep the Meat
in a. cooler for from 4 to 6 days so it is thoroughly
cured before it is stufted.
—
Fourth: Stuff in Beef Eound Casings and let the
Sausage hang in a dry room at 45 to 50 degrees of
temperature for a week.
Fifth: —
Then give them a good smoke and they are
ready for the market. Cool smoke is produced with
hickory, hard maple or oak saw dust only. Wood
gives off too much heat.
152
c: PI I c -H. Cj . u. s. -s.
HOLSTEIN SAUSAGE.
(Copyrighted; Reprint ForMdden.J
Soak the casings for a few minutes in a warm
solution consisting of 1 Tablespoonful of our Improved
Zanzibar Carbon, in % barrel of water varying the
quantity of Zanzibar Carbon according to the color
desired. After the casings have a light orange color
take them out of the Zanzibar Carbon solution and
wash them well in hot water, cut and tie them,
then stuff the casings and hang the sausage up to dry.
After the sausage has hung a week or two and
is dry, hang it in the smoke house for a few days
to give it a smoke flavor and it is ready for shipment.
This will save a large shrinkage and the sausage
will have a better appearance. Sausage that has had
the casing colored before being stuffed need not be-
come rancid, as it is not exposed to the heat in a
smoke house, which heat always causes the stearin
and oil in the fat to separate, and as soon as this
change takes place the sausage begins to become
rancid.
SWEDISH SAUSAGE.
Take 60 lbs. of Beef.
(Boneless Chucks, Bris-
kets and Shank Meat
can be used.)
30 lbs. of Pork Ham
Trimmings.
10 lbs. of Back Fat.
First: —
Before being
made into Sausage, the
Back Fat must first be
dry-salted for two weeks
in order to get it prop-
erly cured and firm.
Second: —Cut up the
Pork Back Fat into
square half-inch cubes
by hand or with a Pork
Back Fat Cutting Ma-
chine.
Third:—Put the Beef
and Pork on the block
153
B. I-i E LLE R. ScCZ a.
and when partly or coarsely chopped add the cubes
of Back Fat, and when the Beef and Pork are cut
fine, the Pork Back Fat should show prominently
through the meat.
While it is being chopped add:
2^2 lbs. Salt.
1 lb.Freeze-Em-Pickle.
8 oz. Best Granulated Sugar.
10 to 12 oz. Zanzibar-Brand Swedish Sausage Sea-
soning.
Add one to two teacupfuls of Zanzibar Liquid Ham
Smoke, which will give that spicy smoke flavor char-
acteristic of all imported Swedish Sausage.
—
Fourth: After chopping fine, put the Meat in a
trough and knead it with the Bull-Meat-Brand Flour
until it is tight and hard.
—
Fifth: Pack the Meat tightly in 50 lb. pans or
boxes which place in a cooler having a temperature
of about 40 degrees; these pans or boxes should
be shallow, not over 6 to 8 inches deep, so that the
Meat can be thoroughly chilled through. The Meat
in these pans or boxes should remain in the cooler
4 to 6 days before it will be ready to stuff into the
Casings.
Sixth: —Stuff the Sausage into Beef Middles and
hang them in a dry room in a temperature of about
45 to 50 degrees fortwo or three weeks.
—
Seventh: They can then be smoked with cool smoke
made with sawdust, and are ready for the market.

SWEDISH METWURST.

tion consisting of tablespoonful of
1 our Im-
proved Zanzibar Carbon, in %
barrel of water, varying
the quantity of Zanzibar Carbon according to the
color desired. After the casings have a light orange
color take them out of the Zanzibar Carbon solution
and wash them well in hot water, cut and tie them.
After the Swedish Sausage has hung a week or
two and is dry, hang it in the smoke house for a few
days to give it a smoke flavor and it is ready for
shipment. This will save a large shrinkage and the
Sausage will have a better appearance. Swedish
154
CPilC-fLCJO XJ.S.J^..
Sausage that has had the casing colored before be-
ing stuffed need not become rancid, as it is not ex-
posed to the heat in a smoke house, which heat often
causes the stearin and oil in the fat to separate,
and as soon as this change takes place the sausage be-
gins to become rancid.
DIRECTIONS FOR MAKING POLISH

SAUSAGE.
Take: 50 lbs of Pork Trimmings.
40 lbs. of Beef Trimmings.
10 lbs. of Pork Back Fat.
Before being used in the Sausage, the Pork Back
Fat should be dry-salt cured for at least two weeks or
it can be cut from dry salt sides.
—
First: Cut up the Pork Back Fat into square
half inch cubes by hand or with a Pork Back Fat
Cutting Machine.
—
Second: Chop the Pork Trimmings, Beef Trimmings
and Pork Back Fat quite coarse, and while being
chopped add:
2 to 2^2 lbs. of Salt.
10 to 12 oz. Zanzibar-Brand
Polish Sausage Seasoning.
8 oz. of Granulated Sugar.
2 to 3 oz. Vacuum-Garlic.
—
Third: After the Pork Trimmings and Pork Back
Fat have been chopped, and mixed with the salt, Bull-
Meat-Brand Flour, Freeze-Em-Pickle and Vacuum
Brand Garlic, stuff into beef round casings.
—
Fourtli: After the sausage has been stuffed in-
to casings place them in the smoke house and thor-
oughly smoke with wood. This Polish Sausage should
not be boiled when made, it is boiled when eaten.
155
B.PÊ JM^ Sc CD.
POLISH SAUSAGE.
Soak the casings for a few minutes in a warm

solution consisting of 1 tablespoonful of our Im-
proved Zanzibar Carbon, in % barrel of water, vary-
ing the quantity of Zanzibar Carbon according to
the color desired. After the casings have a light orange
color take them out of the Zanzibar Carbon solu-
tion and wash them well in hot water, cut and tie
them.
After the Polish Sausage is stuffed, hang it in the
smoke house for a few hours, using wood so as to
have a hot smoke. This dries it and gives it a
smoke flavor. Then it is ready for shipment. This
will save a large shrinkage and the sausage will
have a better appearance. Polish Sausage that has
had the casing colored before being stuffed need
not become rancid^ as it is not exposed to so much
heat in a smoke house, which heat always causes
the stearin and oil in the fat to separate, and as
soon as this change takes place the sausage begins
to become rancid.
;-i//^'*^t\^^ _,
156
cz; ta: I c -?lcj a. u. s. -H.
HOW TO MAKE THE FINEST QUALITY OP
BOCKWURST.
(Copyrighted; Reprint Forbidden.) '
First: —Take
15 lbs. Beef, 5 lbs.
Veal, 5 lbs. Lean Pork,
BGCKWUR5T 5 lbs. Pork Back Fat
(Speck).
Second: — The Meat
should all be chopped
very fine except the
Speck, 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 Sausage.
Third: — While chop-
ping, add the following:
11/2 lb. of Bull-Meat-
Brand Flour.
% lb. of Freeze-Em-
Pickle.
% lb. of Salt.
2 to 3 oz. of Zanzibar-Brand Frankfort Sausage Sea-
soning.
1 Tablespoonful of very finely cut Chives.

2 Heaping Tablespoonfuls of finely chopped Parsley.
Sufficientwater to make the Sausage nice and juicy.
Add the water gradually, so it will all work into the
Meat nicely. Water should never be worked into
Meat except in very small quantities at a time, and
the water should be added while the Meat is being
chopped.
—
Fourth: ^When the Meat is all cut up fine and
properly mixed with the spice, it should be stuffed
in Karrow Sheep Casings and turned off in links about
2% inches long.
Fifth: —As a rule Bockwurst sold without smok-
is
ing, but itcan be given a light smoke desired. if
Sixth: —To prepare Bockwurst for the table, it

should be steamed five or six minutes in hot water.
157
B. i-ie: Sc CZD.
MEXICAN TAMALES.
Take the inside Shueks from clean, White Corn and

soak them over night in warm water.
Dissolve three ounces of unslaked lime in a quart
of water and pour this over one gallon of shelled
white corn and add sufficient water to cover tne
Corn thoroughly. Boil the Corn in this water and
lime for two hours and then wash it in clear water
and rub off all the skins from the grains of corn.
Grind and mash the corn to a thick paste or dough,
adding salt to taste. This is the mass.
For Pork Tamales, take three to four pounds of
Pork, and for Chicken Tamales take three to four
pounds of Chicken Meat. Boil the meat until thor-
oughly cooked, in as little water as will cover it.
While the meat is boiling add 1 to 2 oz. of Zanzi-
bar-Brand Mexican Sausage Seasoning.
When the Meat has boiled un-
til it is tender, run it through a
grinder or chop it as fine as possi-
ble, and mix with it the Corn
Mass as above.
Take one of the Corn Shucks,
spread it out on a board and
eover all of the big end of it,
about two-thirds of its length,
with a layer of the corn mass, and
on top of this spread a table-
spoonful of the prepared meat
filling. Roll sidewise, like mak-
ing a cigarette^ and turn down
the empty end of the shuck to
hold in the contents, and they
are ready to sell. Before serving
put the Tamales into a steamer
and steam for fifteen minutes.
The above formula is the way
Tamales are made in Mexico at
the present time, but for mak-
ing them in this country, instead of boiling the corn,
as above directed, simply take the regular white corn
meal and boil it in water into a regular corn mush,
and use this mush for the mass, together with the
M@»t filling.
158
cMI c::.i?5.c3 a, u. s. -H..
Jl 'KEEPING SAUSAGE Pork Sausage, Bolog-
WARM WEATHER na, i'rankforts, Head
Cheese, Liver Sausage,
etc., can be kept in a
fine, fresh condition, by
simply them,
putting
every night, in a Brine made of 1 lb, of Freeze-
Em-Pickle dissolved in one gallon of water. The
Brine and Sausage should be kept in the Cooler.
In the morning remove the Sausage from the
Brine, hang it up and expose it for sale, and
what remains unsold in the evening, simply put back
in the Brine for the night.
In this way Sausage can be kept fresh and nice
appearing for a number of days and it will not sltrink
and dry mp. We do not advise letting the Sausage
remain in the Brine continually, but simply keeping it
in the Brine at night, and hanging it up during the
day time. This gives surprisingly good results.
By keeping the Sausage in this way, it does not dry
out, nor become moldy as it would if hung up in the
Cooler. Sausage can also be shipped a reasonable dis-
tance in this kind of Brine, to better advantage than
if shipped in any other way.
On arrival it should be removed from the Brine, hung
up and allowed to drain and dry. In the evening it
should be replaced in the same Brine for keeping over
night.
Never put Smoked Sausage and Fresh Sausage in the
same Brine. Each kind of Sausage should be kept in
a separate Brine.
FRESH TRIPE AND PIGS FEET.
Fresh Tripe and Fresh Pigs Feet turn dark and spoil
very easily, but by placing them every evening in
Brine made of one pound of Freeze-Em-Pickle dissolved
in one gallon of water, they can be kept in a good con-
dition for a number of days. Every morning they
should be taken out of the Brine, and those not sold
during the day should be kept over night in the Freeze-
Em-Pickle Brine. The Brine for Tripe and Pigs Feet
should not be used for storing anything else in it.
SWEET BREADS AND BRAINS.
Sweet Breads and Brains can also be kept im the
same way as Tripe and Pigs Feet.
159
B.I-IE Sc CO.
'{^)l^-^^
;!^ One of the things much neg-
'^Jlected in many butcher shops is
^''|the making of Lard. Butchers
who do not cut up enough hogs
'
to have fkt for making Lard each

day, allow the fat to accumulate
until they have sufficient so as
to make it worth their while to
render it. Many butchers do not
keep this fat in the ice box, but
let it stand anywhere, because
Ithey imagine that it does not
spoil; then, when they make Lard
out of it, they wonder why the
Lard is not better.
Lard should always be made as soon as possible, and
the fat trimmings should be kept in the cooler and
not allowed to remain standing around in a warm
place. To make high grade Kettle-Eendered Lard, al-
ways cut the rinds off of the fat. The rinds can be
put into pickle and stored until a quantity has ac-
cumulated and then they can be cooked and utilized
in Liver Sausage, Head Cheese or Blood Sausage. When
the rind is cooked with the lard, it always causes
more or less detriment to the lard.
Before rendering, if one has the machinery, the fat
should be run through a regular fat hasher or an En-
terprise Grinder, and it should be ground up into
small pieces. The smaller it is ground the better, for
if the fatty tissues are thoroughly mangled and dis-
integrated, the oil will separate more readily when
the heat is applied. Those butchers not having a ma-
chine in which they can cut up the fat should cut it
into small pieces by hand.
For making Kettle-Eendered Lard a steam jacket
kettle is the best, but if one does not have steam, a
common caldron will answer, but great care must be
taken not to scorch the lard or allow it to become
too hot when a caldron is used.
160
c H I cji. D a. u. s. -?^.
RENDERING LARD IN JACKET KETTLE

OR CALDRON.
Before putting the fat into the kettle, put in a gal-
lon of water for every 100 lbs. of fat, as the water pre-
vents the lard from scorching. Then put in all the
fat to be rendered and start the fire or slowly turn
on the steanij as the case may be.
In rendering Lard the heat should be brought up
gradually, so that quite a little of the fat is melted
before the full heat is applied. If the heat is brought
up too rapidly, it will cause the Lard to be darker in
color than when it is gradually heated. 'j
Lard should be boiled about 1% hours after the en-

tire mass is boiling.
Those butchers who wish to render their Lard scien-
tifically,with the aid of a thermometer, can do so
by hanging a thermometer in the Lard and bringing
the temperature gradually up
to 255 to 260 degrees Fahren-
heit, and then turn off the
steam or check the fire, as
the case may be, and allow
the Lard to cook slowly until
it is finished.
Abutcher can always tell

when the Lard has cooked
sufiiciently by the way the
cracklings press out. >
After the Lard has all been

tried out, skim out all the
cracklings, put them into a
press and press out all the
Lard, adding what is pressed
out to that in the kettle.
Now the Lard is ready to

be strained through a piece
of cheese cloth. lard press
161
B I-IE Sc cza.
IF ONE HAS A LARD SETTLING TANK, AS
HERE ILLUSTRATED, HANDLE
THE LARD AS FOLLOWS:
After treating the

Lard as directed, with
Lard Purifier and water,
and after the Lard has
been treated enough to
make it foam, and the
foam has been skimmed
off, dip the Lard and
water out of the kettle,
run it through a piece
of cheese cloth into the
settling tank. A settling
tank simply a galvan-
is
ized iron tank with a
large faucet at the bot- SETTLING TANK
tom. The bottom can be
made to taper to the center and the faucet placed in
the center, so all the water can be drained off, or the
bottom can be made flat with the faucet close to the
bottom, and the tank can be set slanting, so the water
or Lard will all drain out.
After the Lard is in the settling tank, let it settle

for one or two hours, according to the size of the
tank and quantity of Lard in it. Then drain off
all the water and the impurities which have settled
to the bottom. After these are drawn off, the Lard
is ready to be run into buckets, which should be
placed in the ice box to cool.
A better way is to let the Lard settle in the settling

tank and, after the water is drawn off, stir the Lard
with a large paddle until it is thick and creamy,
and then should be put into buckets.
it By letting
it the settling tank and stirring it until it
cool in
is thick and creamy. Lard will have a much better
appearance when cold than Lard that is run into
buckets hot.
162
tz: HIc -?L Cx a. LJ. s. -pl.
HOW TO PURIFY LARD WITH ONLY A
COMMON RENDERING KETTLE.
After the Lard has been rendered as above, treat

as follows: The kettle must not be too full of Lard;
it should not be more than three-fourths full when be-
ing treated with the Purifier.
Put a thermometer into the Lard to test the tem-
perature. If the temperature of the Lard is below
200 degrees Fahrenheit^ add to every 100 lbs. of Lard
3 ounces of B. Heller & Co. 's Lard Purifier, dissolved
in one quart of water. For example, if the kettle
contains 400 lbs. of rendered Lard, add 12 ounces of
Lard Purifier dissolved in one gallon of water.
Should the temperature of the Lard be over 200
degrees F., do not add the Lard Purifier and water,
but let the Lard stand for half an hour or so, until
the temperature comes below 200 degrees.
If the Lard Purifier and water are added to the
Lard when it is as high as 212 degrees F., the water
will at once be converted into steam as soon as it gets
into the Lard, because water is converted into steam
at that temperature. When the Lara Purifier and
water are added to Lard that is too hot, the Lard
will foam up and boil over; but, when the Lard is
below 200 degrees F. and the Lard Purifier and water
are added, it will not boil up.
After adding the Lard Purifier and water, take a
paddle and stir the Lard thoroughly, so the Lard
Purifier is mixed thoroughly with every part of the
Lard; then turn on the steam or build up the fire
slowly, as the case may be, and heat the Lard up to
212 degrees F. The minute 212 degrees is reached the
Lard will begin to foam. When the Lard gets to this
point, it should not be left for a moment, because
if it gets too hot it will boil over the top of the
kettle; but if one stays right with it when it be-
gins to foam, and checks the fire, it will not boil over
but will foam a little and most of the impurities
will rise to the top of the Lard. 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
hours, 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 bottom, and one will be
163
H. PI e: i_le: Fi Sc c.
surprised at the amount of impurities that will thus
be separated from the Lard.
If the kettle has a faucet at the bottom, draw off
the water and the impurities which have settled and
then run off the Lard. Should the kettle not have
an opening at the bottom, dip out the Lard from the
top, being careful not to dip out any of the water
which will be at the bottom. When most of the
Lard has been taken out^ that remaining, which is near
the water, can be dipped out together with the water,
and put in a bucket or tub and allowed to harden.
The lard will float on the top and when hard can
easily be taken off from the top of the water, and
should be kept until the next Lard is rendered, when
it should be re-melted with the next batch of Lard.
Before running the Lard into buckets, it is always
well to run it through a piece of cheese cloth, so as
to remove any small pieces of detached cracklings.
It is advisable to put the Lard into the ice box as soon
as it is run into buckets, so a» to set it, which will
prevent the separation of the oil from the Stearin .
IF ONE HAS NO SETTLING TANK, BUT

SIMPLY HAS A RENDERING KETTLE
AND AN AGITATOR, HANDLE
LARD AS FOLLOWS:
—
First: Bender the Lard in the Kendering Kettle, and
treat it with B. Heller & Co. 's Lard Purifier, the same
as directed in the foregoing. After it is treated, run
the Lard through two or three thicknesses of cheese
cloth, into the Agitator. Allow it to settle in the Agi-
tator for two hours, then run off all the water from
the bottom, and start the Agitator. The Lard should
be agitated until it is thick like cream, then it is
ready to run off. We, however, recommend that Lard
should be taken from the Kendering Kettle and put
into the Settling Tank and allowed to settle, and then
the Lard should be run from the Settling Tank through
the faucet about an inch above the bottom, into the
Lard Cooler, and while in the Cooler it should be agi-
tated until it becomes thick. There are always small
particles of charred tissue which will settle to the
bottom of the Settling Tank, which cannot be gotten
out in any other way, and the Lard will be whiter and
purer if allowed to settle in the Settling Tank and
then drawn off into the Cooler.
164
CK[ I C J=LCja T_r. S.FL.
IF ONE HAS A LARD SETTLING TANK
AND AN AGITATOR, HANDLE
THE LARD AS FOLLOWS:
A Packer or Butcher
who makes any quantity
at all of Kettle Rendered
Lard, should have a Ren-
dering Kettle in which
the Lard is rendered, a
Settling Tank in which
the Lard is settled, and
a Lard Cooler with an
Agitator in it. The Lard
Cooler and Agitator
should be double-jacket-
ed, so cold water
that
can be run
into the
jacket to cool the Lard.
When equipping a
plant with a Settling
Tank and Cooler, we
advise that the Settling cooler and agitator
Tank have two faucets in it; one at the extreme bot-
tom and the other about one inch from the bottom.
Then, when the water is drawn off of the Settling Tank,
it should be drawn off from the lowest faucet, and
when the Lard is drawn off into the Agitator, it
should be run off through the faucet which is an inch
from the bottom. In this way, small particles which
may be in the Lard will remain in the bottom of the
Settling Tank, in the one inch layer of Lard which re-
mains in the bottom of the Settling Tank, After all
the Lard is run off through the upper faucet, 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 rendered, and then should be re-rendered with
the next batch.
After the Lard has been rendered and has been
treated in the Rendering Kettle, with the Lard Puri-
fier, strain it through a cheese cloth into the Settling
Tank, allow it to settle for two hours, then draw off
all the water from the bottom faucet. After the water
has been drawn off, draw off the Lard from the top
faucet and again run it through cheese cloth, into the
165
B. I-i E LLE R. Sc Ca.
Cooler and Agitator. Start the Agitator and allow
it to run until the Lard is thick and white, like cream,
and then run it off into buckets or tubs.
A good way to set up the Settling Tank and the
Cooler and Agitator, is to have the Settling Tank high
enough up, on a bench above the Agitator, so that the
Lard can be run out of the Settling Tank into the
Agitator. The Cooler and Agitator should also be high
enough from the floor so the Lard can be run from it
into buckets or tubs.
It costs very little to properly equip oneself with the
proper apparatus, and if properly rigged up it is a,
pleasure to make the Lard and requires very little
work.
HOW TO PURIFY AND SWEETEN

RENDERED LARD.
First: —Put 100 lbs. of water into the lard kettle and
add to it one-quarter to one-half pound of B. Heller
& Co. 's Lard Purifier; then on top of the water put
100 lbs. of the rendered Lard.
—
Second: If a steam kettle is used, turn on the
steam; and if the kettle is heated by fire, start the
fire; the heat should be applied slowly and must be
closely watched, so that the Lard does not get too hot
and boil over. In no case should more Lard and water
be put into the kettle than to fill it one-half full. 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 kettle.
—
Third: While the Lard is being heated stay right
with it at the kettle to watch it and continually stir it.
Fourth: —When the Lard begins to boil check the fire
and simmer from 10 to 15 minutes, then put out
let it
the fire or turn off the steam and let the Lard settle
for about three hours; all the impurities that come to
the top skim off carefully.
Fifth: —
After the Lard has settled for three hours
all the water will be at the bottom. If the kettle is
provided with a faucet at the bottom so the water
can be let off, let the water run out slowly until it is
all drained out; if the kettle has no opening in the
bottom, skim the Lard off from the top of the water
and place the Lard in a Lard Cooler. If you have a
166
c:Hic-?5.c3a. u.s.j^.
Lard Cooler with an Agitator, start the Agitator and
keep it running until the Lard gets thick like cream;
it is then ready to run off into buckets. If you have
no regular Agitator, it is necessary to stir the Lard by
hand occasionally until it gets thick and creamy;
stir it as much as possible until it gets thick, and then
run it into buckets.
LARD NOT PURIFIED.

If Lard is made without taking out the impurities
with water and our Lard Purifier, the Lard will be-
come rancid if it is to be kept during the hot weather,
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 directions. Our Lard Puri-
fier neutralizes the free fatty acids in the Lard, thus
preventing rancidity and keeping the Lard Sweet and
Pure.
Lard made with our Lard Purifier according to the
foregoing directions will comply with the regulations
under the various Pure Food Laws.
COMPOUND LARD.
In the Southern States, where the climate is warm,
it is necessary to add either Tallow or Tallow Stearin
or Lard Stearin to Lard, so as to stiffen it in order
that it can be handled at all.
To make Compound Lard, first render the Lard and
press out the cracklings as directed; then add from 10
to 20 per cent of either Tallow, Tallow Stearin or
Lard Stearin and stir until it is all melted and thor-
oughly mixed with the Lard. The quantity of Tallow
or Stearin to add depends upon the climate and season
of the year, and also the price of the different ma-
terials.
After adding the above, purify the mixture, the
same Pure Lard. However,
as directed for handling
Compound Lard must always be agitated until it is
thick and cream-like before it is run into buckets. If
one has no Lard Agitator^ it must be stirred by hand
until it is stiff and cool.
It is perfectly legal to add Tallow, Tallow Stearin
or Lard Stearin to Lard for this purpose, but such
167
B. FI E LLE Fl Sc CZ .
Lard must be sold as Compound Lard. It cannot be
sold as ''Pure Lard" when these ingredients are added
to it.
COTTON SEED OIL-LARD COMPOUNDS.

(Copyrighted; Reprint Forbidden,)
For certain purposes Cotton Seed Oil added to Lard

is preferred to straight Lard, and the Cotton Seed Oil
is added after the Lard has been purified and is ready-
to put in the Agitator.
To make a really good Compound Lard, a Cooler with

an Agitator is absolutely necessary, but if one hasn't
a cooler with Agitator, it can be done by stirring by
hand continuously, so the Lard and Oil do not separate
while cooling.
"When Cotton Seed Oil is used, it must be Eefined
Cotton Seed Oil, and the more it the better
is refined
the compound will be. Lard should always be run
through cheese cloth before putting it in the Lard
Cooler, so as to take out any small particles of de-
tached cracklings which may remain in the Lard.
The formula for making Compound Lard with Cot-
ton Seed Oil varies according to the relative values
of the ingredients and the quality of Compound de-
sired. The usual Compounds found on the market, as
sold at the present time under trade names, and which
contain no Lard at all, are made of 80 per cent Cotton
Seed Oil and 20 per cent Tallow Stearin (Tallow .
Stearin is Tallow with the oil pressed out of it.) A

small* butcher can make this Compound by using 80
per cent Cotton Seed Oil and 20 per cent Eendered
Tallow, which has previously been purified with B.
Heller & Co.'s Lard Purifier.
If it is desired to make a better quality of Com-

pound, use less Cotton Seed Oil and add sufficient Lard
to bring the cost and quality to the desired degree.
All such Compounds must be sold as ''Compound
Lard'' when Lard is added; but when no Lard is added,
they must be sold as "Lard Substitutes." These
preparations are perfectly legal, and comply with the
Pure Food Laws provided they are labeled and sold
for what they are, but no one should make a Lard
Compound or Imitation Lard and sell it for Pure Lard.
168
c: H I c-s-ca. LJ. s.-H..
REFINING LARD WITH FULLER'S EARTH.

THE METHOD USED FOR REFINING LARD
IN LARGE PACKING HOUSES.
The large packers all refine Lard and Tallow with

the Fuller's Earth process, and for the benefit of the
small packers, who would like to know how it is done,
we will give the full directions, although a small pack-
ing house can hardly afford to put in a plant for the
process, as it requires a man who is experienced to
refine Lard and Tallow in this manner. If a packing
house does not make enough Lard and Tallow to afford
to keep a man especially for this purpose, it will not
pay to put in a refinery, which consists of the follow-
ing machinery: A Eeceiving Kettle, which is a large
open tank with steam coils in it to dry the Lard or
a large Jacket Kettle will do. A
Clay Kettle, 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 compressor, A Lard Cooler with Agitator to cool
and stir the Lard while it sets so as to have it thor-
oughly mixed. A Pump, Air Compressor and Filter
Press. An ordinary size outfit will cost from $2,00.0
to $3,000.
the Lard, Tallow or Cotton Seed Oil, which

First,
is termed stock, is placed in the Clay Kettle. The
Clay Kettle is simply an iron jacket with a coil in the
bottom of it through which air is pumped. In this
kettle, the Fuller's Earth is added. To each and every
100 lbs. of stock, there is added from one to two lbs. of
Fuller's Earth; the quantity depending upon the grade
of stock. Before the stock is treated a small test is
made as follows. A small quantity is heated; in a part
of it one per cent of clay is put, in another part 1%
per cent, and in another two per cent. Mix each lot
thoroughly, put them into a funnel over filter paper
and allow them to filter. By examining these samples,
one can tell how much earth to use to the stock in the
kettle. This must be done when the stock varies. Of
course, when the Lard, Tallow, or Oil are running uni-
169
IS.Tri E I_-J_E: I^ Sc CZ D.
form, it is not necessary to make the test, but where
the stock changes, it is always advisable to test before
treating, for the reason that too much Fuller's Earth
put into the stock will give the Lard an objectionable
flavor. Before stock of any kind can be treated with
Fuller's Earth, all the moisture must be out of it;
Lard usually contains two to three per cent of moisture,
and very often considerably more, so it must be heated
in a Jacket Kettle until all the water is evaporated.
If there is any water in the Lard, the Fuller's Earth
attacks the water first, and the Lard is not affected,
because wet Fuller's Earth has absolutely no effect
upon Lard. When the Fuller's Earth is added to Lard,
it must be 155 degrees hot; Tallow must be 185 de-
grees hot, and Cotton Seed Oil 140 degrees hot. After
the desired heat is obtained, regulate the steam so the
temperature will remain stationary, turn on the air,
and when it is blowing hard, put in the Fuller's Earth
and blow for about 20 minutes; then start the force
pump and pump the stock through the Filter Press.
If the stock is of fine quality and only a small percent-
age of Fuller 's Earth is used, it can be pumped directly
into the Receiving Kettle, but if a large percentage of
Fuller's Earth is used, it is advisable to let the Lard
run back into the Clay Kettle, and keep on letting it
run through the filter and pumping it round until it is
thoroughly clarified; then allow it to run into the Re-
ceiving Kettle.
If inferior stock is used^ sometimes as much as four
and five per cent of Fuller's Earth is used to refine it,
but not advisable to use that large amount as the

it is
clay gives off an odor which the stock sometimes ab-
sorbs. Always use the least amount of clay that good
judgment indicates will do the work, and after pump-
ing through the filter, if it is not as it should be add
more clay and refilter it.
To make Compound Lard, treat the different stocks

separately, run them in different tanks, and then mix
them. After they have been put into the receiving
tank or the mixing tank, it is advisable to mix them by
blowing air into the bottom of the kettle in which are
170
CZlrlX G J^GS- . U. S. -PL.
Lard, Tallow and Oil; this will mix even better than
any process or method that we know of. The amount
or kind of stock to be used depends upon the season
of the year, and the kind and quantity of goods you
wish to make. Equal parts of Tallow, Lard and Oil
make a very good Compound. All the cloths for the
Filter Press should be washed every day after using
them as they must be kept perfectly clean; the cleaner
the better.
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 buckets.
HOW TO RENDER TALLOW WHITE, ODOR-

LESS, FLAKY AND SOFT LIKE LARD.
(Coôyrighted; Reprint Forbidden.)
It is an easy matter to render Tallow so it will have
a very light color, in fact, will be almost white and
at the same time flaky and soft like Lard, if the in-
structions which follow are carried out. When so ren-
dered, the Tallow will sell at a good price, as it will
be entirely free from a tallowy odor, and is an excel-
lent thing for baking purposes. Tallow rendered ac-
cording to these instructions can be mixed with Lard
and it will even improve the Lard.
Take Beef Suet and all the Beef Fat trimmed from
steaks and other cuts, and run it through an Enter-
prise Chopper, chopping it very fine. It will thus be-
come soft and sticky so it can be rolled up in small
balls about one and one-half to two inches in diameter.
While this is being done, fill the Rendering Kettle half
full of water^ dissolving in the water about two ounces
of Lard Purifier to every 100 lbs. of Tallow to be ren-
dered, and start it to boil. 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
deep, but not deeper. After the Tallow is rendered out
of the balls, the heat should be turned off and the Tal-
low should be permitted to cool. Just as soon as the
boiling has ceased, all the cracklings that are on the
surface should be skimmed off, put into a press and
171
B. I-I E LLE Fl Sc [Z a.
pressed out. The Tallow that is on the surface should
be skimmed off and put into buckets. Care should be
taken that no water is taken out with the hot Tallow.
The tallow which remains on the water can be left
there until it is hard, when it can be taken off and
melted if desired, and then run into buckets. The ad-
vantage in rendering Tallow in this manner is to pre-
vent the Tallow from becoming too hot, and thus to
keep it from turning dark; besides, the water and
Lard Purifier purifies the Tallow and also draws out
the tallowy odor.
Any butcher can build up a large trade on home-
rendered tallow when it is prepared in this manner.
In fact, his trade will like the Tallow so well that he
will not be able to supply the demand. As a rule, the
butcher sells his Tallow unrendered at a low price, but
if he will render it himself and follow the above in-
structions carefully, he can sell the Tallow for at least
10 to 12 cents per pound, owing to the fact that Tallow
rendered in this manner produces the very finest fat
for cooking purposes, it is much better than Lard.
NEAT'S FOOT OIL.

Neat's Foot Oil is made by simply boiling the feet

of cattle in a water bath, in an open kettle. The oil
will come out of the feet and float on the top of the
water. After the oil has been cooked out of the feet,
they should be skimmed out of the kettle. The oil
should then be treated with our Lard Purifier, the
same way as directed for treating Lard. Simply let
the water and fat cool down to 200 degrees Fahren-
heit or below, and to every 100 lbs. of oil add about
four ounces of our Lard Purifier dissolved in a quart
of water. Stir the water, Lard Purifier and Neat's
Foot Oil thoroughly, and then start up the fire and
bring it to a boil. Skim off any foam and impurities
that may come to the surface and then stop the fire
and allow it to settle about two hours; then skim the
oil off of the top of the water, and you will have abso-
lutely pure, sweet and refined Neat's Foot Oil.
172
CHIC-fLDO. U.S. -a.
isaî m% f
^'g'^^^ ^^"?5.-^

First:— Clean the Feet as carefully as possible and
then cure them in brine made as follows:
10 lbs. of Salt.
5 gals, of Water,
The Feet should be cured in this brine from four to
five days. This brine can be used over and over again
for curing Pickled Pigs Feet, until it becomes thick
from the substances drawn out of the Feet.
—
Second: After the Feet have been cured for four
or five days, cook them as follows: Heat a kettle of
water boiling hot; then throw the Pigs Feet into it and
keep the heat on until the water begins to boil; then
check the fire or steam, and simply let the water sim-
mer just as slowly as possible until the Feet are nicely
cooked. The slower they cook, the better, and they
ought to remain in the hot water for about four hours,
when cooked at a low temperature.
—
Third: When they are cooked through, turn on cold
water and let the water overflow until all the heat is
out of them, and nothing but cold water overflows,
and then let the Feet cool well.
—
Fourth: -Split the Feet through the center and pack
them. If they are to be packed in tierces and kept on
hand for any length of time, the vinegar that is put
over them should be 60 grains strong, but when they
are packed in small packages for immediate use 40
grains is strong enough.
Fifth:— When packing the Feet add to every 100 lbs.
8 to 10 ounces of Zanzibar Brand Pickled Tongue
Seasoning.
173
B. I-I E Sc ca.
STORING PICKLED PIGS FEET.
There are certain seasons of the year when Pickled

Pigs Feet are in great demand, while there are other
seasons when they are a slow sale. We, therefore, give
here a formula for keeping Pickled Pigs Feet in vine-
gar so they can be kept for one year if necessary in
a perfect condition. Salt, cure and boil the Pigs Feet
the same as above, but instead of boiling them all done,
boil them only about half done; then split them and
put them in tierces and fill the tierces with 60-grain
vinegar and store in cold storage. The 60-grain vine-
gar has a tendency to soften the meat. After they
have been in this strength of vinegar for some length
of time, they will become soft just as if they were
thoroughly cooked, but if it is necessary to use them
before they are soft, roll them into the engine room
or in a place where it is very warm, and turn the
tierces on their end. Keep the top of the barrel cov-
—
ered with water we mean on the top of the head so —
that the head will not dry. The bottom of the barrel
will not shrink and dry because the vinegar on the
inside keeps it moistened, but if the top is not kept
wet the barrel will shrink and begin to leak. By
allowing the Pigs Feet, which are packed in strong-
vinegar, to remain in a very warm place for a week
or so, they will become nice and tender; they are then
to be repacked with 40-grain vinegar in small packages
for the market.
PICKLING TRIPE.
Select Tripe that is

fresh and has not been
lying around long HOME- M/JDE
enough to attract the P/CKL£D
bacteria ever present in Tff/f'f:
the air.
Tripe should be pre-
pared by thoroughly
cleaning and washing the paunch in at least three or
four changes of water. After that, a tub of cold water
174
C: H I C-H.CJ . U. S. .H..
should be prepared and a lump of unslaked lime, the
size of an English Walnut, should be added to about
50 gallons of water. Allow the lime to dissolve and
then stir the water to thoroughly mix it. In this
solution place the washed Tripe and allow it to soak
for five or six hours. The water should be kept cold.
A small piece of ice may be put in the water if
necessary. Before the Tripe is put into the last soak-
ing water, the inside should be scraped with a hog-
scraper so as to remove the inside skin. The outside
film or skin should also be scraped off. The boiling
vessel should be thoroughly washed before the Tripe
is placed in it foT cooking. If there is any foreign
substance whatever in the kettle, it will discolor the
Tripe. On the other hand, it may be turned out per-
fectly white if the boiling vessel is in proper condition.
Two ounces of B. Heller & Co. 's Lard Purifier mixed
in 50 gallons of boiling water will assist to keep the
Tripe White.
Scald the Tripe thoroughly and scrape both sides
well with a hog-scraper. The Tripe is then ready to
be cooked.
In cooking, allow the water to come to the boiling
point. It should then be reduced to a simmer until
the Tripe is thoroughly cooked. When cooked, cold
water should be turned on and allowed to overflow
until the Tripe has thoroughly cooled. After it is
thoroughly cooled, pack in tierces with vinegar that
is 60 degrees strong. Always use White Wine Vinegar.
If it is desired to ship Tripe after it has been vinegar-
cured, it should be repacked in vinegar 38 to 40 de-
grees strong.
To give the Tripe a nice flavor, add to every 100
lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled
Tongue Seasoning.
Many have trouble through their inability to cook
Tripe tender. This, in most cases, is owing to the
fact that the Tripe is boiled too much in water that
is too hot. Water in which Tripe is being cooked
should be allowed to come to a boil, after that, it
should be put on a slow fire where it will cook the Tripe
by simmering. A simmer is water that is hot, but not
boiling, or 155 to 160 degrees. Boiling water will
always shrink and toughen Tripe. It will take longer
to cook some Tripe than others, depending upon the
age of the animal from which it is taken. Tripe should
be allowed to simmer until it is cooked tender.
175
b.me: iMS Sc c a.
MINCE MEAT.
The following direc-

tions will make a most
delicious Mince Meat:
Take 4 lbs. of lean
Beef, boil it until it is
fairly well cooked and
then chop or grind it
very fine.
Add 8 lbs. of Hard
Green Apples, cut into
small cubes.
1 lb. of very finely
chopped suet.
3 lbs. of seeded Eaisins.
2 lbs. of Picked Cur-
rants, carefully washed HOME-MADE^
and dried.
2 to 5 lbs. of Citron,
<r^MINCE MEAT
cut up into small pieces.
1 lb. of Brown Sugar.
1 pint Cooking Molasses (pure New
Orleans Molasses
is the best, and it must be free from Glucose).
1 quart of Sweet Cider.
1 Tablespoonful of Salt.
1 Teaspoonful of Ground Black Pepper.
1 Teaspoonful of Mace.
1 Teaspoonful of Allspice.
% Teaspoonful of Cinnamon.
A grated Nutmeg.
little
A pinch of Cloves.
Mix the above thoroughly, then heat slowly on the
stove and boil for half an hour.
If the Mince Meat is to be put in jars and sealed
up tight, the hot Mince Meat should be put into pint
and quart jars, the jars should be filled up to the brim
and the tops screwed down tight immediately.
If the Mince Meat is to be kept in bulk and not
sealed up in jars, add %
pint of good Brandy after the
Mince Meat has been cooked and allowed to become
nearly cold, stirring the Brandy into the Mince Meat
thoroughly and then pack into stone crocks, cover
tightly and keep in a very cool place where the Mince
Meat will not freeze. This Mince Meat will keep all
winter.
176
c: ti 3.t=:j=LC3a. us. 2^^
The above quantities can be increased or decreased
proportionately, according to the total amount of
Mince Meat desired at one time.
Dry or concentrated Mince Meat is made same as
above, except that dried apples are used instead of
fresh apples, and no liqui'ds are added. Wet Mince
Meat is better than the dry and will give better satis-
factioh.
DIRECTIONS FOR MAKING SOUSE.

First: —Take
nicely cleaned Pigs Feet, Pigs Snouts,
Hocks, Tails or Ears, and put them in a kettle on a
stove, or fire or in a steam jacket kettle.
—
Second: Add just enough cold water to entirely
cover them.
—
Third: Boil until the Meat can be removed from
the bones.
Fourth: —Eemove the Meat from the bones, and put
it back into the water in which it was boiled; then
add to this water enough White Wine Vinegar to
give it a nice sour taste. The quantity of vinegar
will depend upon its strength.
Fifth: —Add the following proportions of spice,
which cai^ be changed to suit the amount of Souse
you are making. For 100 lbs. Souse use:
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
Sixth: —Mix the spice with the Meat, and boil about
15 minutes; then remove from the fire. Put the Souse
into square tin pans, and allow it to set 24 hours be-
fore removal. If desired, a lemon and 2 or 3 good
sized Onions may be cut into small pieces, and mixed in
the Souse before it is boiled; some like this, and some
prefer it without Onion or Lemon. Do not use too
much Lemon as it will make the Souse taste bitter.
177
B. I^ E LLE R. Sc CZ a.
VINEGAR PICKLED PIGS TONGUES.
Take salted Pigs

Tongues that have been PICKLED
cured for 30 days and
scald them in hot water;
PIQ'5 TDNQUE5
then remove the skin
and gullet. Boil slowly
for threehours, the
same asboiling Pigs
Feet; the slower they are boiled the better; then cool
the Tongues, in the same manner as directed for
cooling Pigs Feet.
Another way is to take them out of the Brine and
cook them, and then take off the skin and gullet
after they are cooked. When handling large quan-
tities, this latter method will not work as well as the
first method, because after the Tongues are boiled,
they must be cooled in the same vat, and after they
are cooled, the skin does not remove so easily. That
is why it is better to scald them in boiling water
first and then remove the skin and gullet, then boil
them.
Split the tongues through the center and pack in
Vinegar the same as Pigs Feet and add to every 100
lbs. of Tongues 8 to 10 ounces Zanzibar -Brand Pickled
Tongue Seasoning.
HORSERADISH.
Home-made horseradish is a relish that every house-

hold-demands. It is impracticable to put grated horse-
radish upon the market except when bottled, as ex-
posure to the air discolors it and dries it out. An ex-
cellent bottled article which will prove a good keeper
as well as a good seller can be made as follows: To
ten parts of grated horseradish add one part of granu-
lated sugar and one part of pure vinegar. In prepar-
ing horseradish none but white wine vinegar should be
used. One of the best means of getting new trade is
for a Butcher to sell home-made grated horseradish.
178
I1=RT . LJ. S.-H.
SAUER KRAUT.
Select sound cabbages

and peel off the first or
damaged leaves, then
slice or shave with a
HOME-MADE
cabbage cutter as fine as
possible. The object de- 5AUER KRAUT'
sired in making first-
class Sauer Kraut is to
obtain a perfect fermen-
tation under pressure
with the aid of salt
alone. The brine, there-
fore, results from the
water contained in the
salt and cabbage, no
water being added. First
secure a good strong
cask, which should be
well scalded and cleaned. Sprinkle on the bottom of
this cask a small quantity of salt, then put in a layer
of cabbage and while adding the cabbage sprinkle
some salt through it, so that the salt is as much di-
vided as possible and then tamp well with a wooden
tamper, so as to pack it as tight and solid as possible.
Continue putting in layer of cabbage and tamping this
way until the barrel is full. 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 taste. Some
prefer it saltier than others. After tne cask is filled or
as full as desired, the cabbage should be covered with
a clean cloth on which should be laid hardwood boards.
Use the boards taken out of the head of a whiskey
barrel or tierce as this makes the best cover, as they
fit in the barrel and are made of hardwood and will
not give the cabbage a taste. Carefully weight the
boards down with heavy stones, always remembering
that the fermentation should be accomplished under
pressure. Once a week take off the stone, board and
cloth from the cabbage and wash them clean and re-
place the cloth and boards and stones on top of the
barrel after they have been washed. By repeating
•
the washing of the boards and cloth and stones every
179
B. Pi E LLE R. Sc Ca.
week, tlie top of the cabbage will be kept perfectly
sweet and the foam which comes to the top is re-
moved, so that the top of the Sauer Kraut will be as
good as that in the bottom of the barrel. The Kraut
should be left to ripen for about four weeks in a warm
temperature. It is always best not to offer it for
sale until it has sufl&ciently ripened and is tender and
juicy and that it has the proper flavor. This can only
occur after perfect fermentation has taken place.
PICCALILLI.
This sauce is easily prepared and is in considerable

demand by some trades. Select good, firm, green to-
matoes, wash them thoroughly and cut away all de-
fective portions of the tomatoes. 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 peppers. Let them cure in this
brine for two weeks. They may then be taken out
and chopped very fine, about ^
to %
inch in diam-
eter. They are then ready for the vinegar, which
should be pure in quality, the white wine vinegar be-
ing preferred. The vinegar should be first prepared
or sweetened and spiced with pure granulated cane
sugar, cloves, cinnamon, mustard seed and a small
quantity of celery seed. This can be poured over the
chopped tomatoes and peppers, either hot or cold. Pic-
calilli should be sold nearly or quite strained of its
vinegar.
CHOW CHOW.
Chow Chow is a popular sauce that can be readily

prepared. It is strictly a Chinese innovation which
was introduced to the American palate during the
first immigration of Chinamen. It is merely the cu-
cumber pickle cut up into small pieces with the addi-
tion of cauliflower, onions, etc., over which is poured
a preparation of mustard, vinegar and various con-
diments which taste may demand. Chow Chow is a
good keeper and a good seller, but in order to retain
its flavor and color, it should be carefully covered and
kept from exposure to the air.
180
C H I tZ;-?LG CD. U. S. -?L-
DILL PICKLES.
All butchers should
put up home made
pickles of all kinds and
such relishes as horse-
radish and sauer kraut.
Dill pickles are very
popular and they are
always salable in the
butcher shop. They may
be made as follows: Se-
lect large pickles of as
near an even size as pos-
sible and soak in water
over night; then wash
them thoroughly. Next,
take a barrel and put a layer of dill about one inch
thick on the bottom of it, upon which place the
pickles three layers deep. Over these pickles place
another layer of dill and repeat the layer of pickles
as in the first instance. Continue this operation of
the layer of dill and then pickles until the barrel is
as full as desired, leaving sufficient space for the
brine. The brine should be matte of the best quality
of salt, using 1 lb. to each gallon of water. Brine
thus made will make the natural soft home-cured Ger-
man dill pickles. After the brine has been placed
over the pickles place them in a cooler and let them
ripen for about four weeks. The ripening process may
be quickened about two weeks by leaving the pickles
in a room of moderate temperature. Some people
prefer dill pickles hard and for such taste it is neces-
sary to put a little alum in the brine. A piece about
as big as an egg for a full barrel of pickles is the
proper amount. Dissolve this in the brine. This will
keep the pickles firm and hard. It will be found,
however, that most tastes prefer the natural brine
without the alum, as the soft pickle seems to have
a more appetizing flavor. 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 offered.
181
B. I-I E Sc CD.
DRE55 POUIJRY IMMEDIAFEIY

^t' AFTER KlLilND^
HOW TO DRESS POULTRY.

The Butcher who will make a specialty of dressed

poultry will make a hit with his customers and good
profit on sales if he ^11 be careful to get his Chick-
ens dressed decently, and to educate his customers to
pay prices that will be commensurate with the quality
of the meat offered. Very often it is almost an im-
possibility for the consumer to secure sweet, untainted
Poultry Meat. Much of this trouble is owing to the
fact that large shippers kill the Chickens, dry pick
them or scald them, and the food that remains in
the intestines ferments and taints the meat, with the
result that the Chicken, when cooked, has an abomin-
able taste.
When a Butcher is so situated that he can dress his
own Chickens, and he would be fully justified in
making all preparations in that direction, he ought
to open, draw and wash out thoroughly every chicken
as fast as it is killed, just as he would wash out Hogs,
Calves or Sheep. Chickens that have been nicely
drawn and washed immediately upon killing are always
sweet in flavor, 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
182
CHIC-SLOa ZJ.S.J^.
and a great reputation, but lie can offer the public an
article that is pureand sweet, and diflficult to obtain.
No doubt he could command the Chicken trade of any
neighborhood by this means, down all competition,
and obtain good prices for his Meat, as people would
be willing to pay for the original weight of the chicken
before drawing, and at the same time would be much
better satisfied with what they get. If desired, the
Butcher could weigh the chickens after they are
dressed, tag and draw them, and then could say to
his custoniers: ''This Chicken weighed so much be-
fore it was drawn, but in order to retain the sweet-
ness of the meat, we draw it as it ought to be drawn,
wash it out, and sell it to you for just what it is
worth.'' A Butcher's statement upon these points
would not be doubted. Furthermore, the Butcher would
not lose anything by this method, as Chickens shrink
after they are dressed and kept two or three days be-
fore sold. The loss from this shrinkage is consider-
able. Therefore, the trouble and expense of drawing
Chickens and handling them in the manner described
would be fully repaid.
STICKY FLY PAPER.

Every Butcher can
make
Fly
own Sticky
his
Paper with very
5TICKY
little trouble. It is PAPER
made as follows:
1 lb. Eosin.
3% oz. Molasses.
3% oz. Boiled Linseed
Oil.
Boil the three together
until they get thick
enough and then spread
on heavy Manilla paper.
The proper and quickest way is to take a sheet of
heavy Manilla paper and spread the mixture on half
of the surface of it, then double the paper over; the
mixture put on the half will be quite sufficient to
coat the face of the other half that is doubled over
on it. 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 summer.
183
B.HE Sc c a.
RATS AND MICE.
Eats and Mice daily destroy many
thousands of dollars' worth of mer-
chandise and property. Besides
this, they are the greatest Disease
Carriers in the world. Many Butch-
ers do not realize the importance
to themselves and their neighbors
of making it a point to destroy as
many of these pests as possible.
The Eats and Mice that feed upon
the sweepings from Butchers' floors
and such other refuse as they can
gain access to, may have a very
far-reaching in-
fluence in carry-
ing diseases and
spreading epi-
demics, besides
the waste they
cause and the de-
truction to
buildings and
other property.
To kill out all
the Eats and Mice which visit a Butcher Shop and

not have them die in the house may involve a cam-
paign covering several weeks, but it will more than
repay the Butcher and the Community for making the
effort.
By using our Eat-Bane (an advertisement of which

will befound on page 288) they can be entirely cleared
out of any vicinity. One beauty about using Eat-
Bane is that they die out in the open and not in the
walls, under floors or in their holes under houses.
Butchers will save much more by stopping the waste
of these pests than the expense of getting rid of them.
184
CHIC-aCja, U. S.-H..
KILLING ON THE FARM.

Very often butchers in tlie smaller towns find it
convenient to slaughter live stock in the country
where it is purchased. In order to meet such cases
we submit the following directions for slaughtering
cattle, hogs and sheep, and no doubt they will be found
useful and suggestive.
It is absolutely necessary that only healthy animals

shall be slaughtered for food. It is not so important
that stock should be fat, although no one can expect
the best results from lean animals, but as there is a
demand for all grades of meat, condition is not so ex-
acting as health.
In the case of injured animals, crushed ribs, broken

limbs, etc., the flesh is not good for food unless the
stock has been slaughtered immediately upon receiv-
ing the injuries.
AGE FOR KILLING.

known fact that the meat of old animals
It is a well
is tougher than that of young ones. The flesh of
young animals frequently lacks flavor and is not solid.
An old animal in proper condition and good health
is preferable as food to a younger one in poorer con-
dition.
Cattle if properly fed are fit for beef at 12 to 24

months, although the meat from these animals often
lacks flavor, especially if they have not been well
fed. The best meat is from aged steers 30 to 40
months old. A calf should not be slaughtered under
four weeks and is not at its best until about eight
weeks of age. There is a law in many States con-
fiscating veal offered on the market under six weeks
of age.
185
M^ Sc cd.
B.i-IE i:^l.e:i^
Pigs may be used after six weeks but the most
profitable age at which to slaughter hogs is between
eight months and one year.
Sheep may be used at from 3 to 4 months of age;
but are at their best from eight to twelve months.
PREPARING FOR SLAUGHTER.

Experience dictates that an animal intended for
slaughter should be kept from eating for twenty-four
to thirty-six hours before killing. If kept on full feed
the system is gorged and the blood, loaded with as-
similated nutrients, is pumped to the extremities of
the capillaries. It is impossible to thoroughly drain
the blood from the veins when the animal is bled,
and the result will be a reddish-colored, unattractive
carcass. Again, food ir. the stomach decomposes very
rapidly after the animal is slaughtered. Where the
dressing is slow, as it must be on the farm, the gases
generated from the stomach often flavor the meat. 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 system, resulting in a nicer
colored carcass.
It is but natural that the condition of animals prior
to slaughter should have a positive effect on the keep-
ing qualities of the meat. There should be no excite-
ment sufficient to raise the temperature of the body.
Excitement creates fever, prevents proper drainage of
the blood vessels, and, if intense, will cause souring
of the meat very soon after dressing. No animal
should be killed after a long drive or rapid run about
the pasture. It is always better in such cases to per-
mit the animal to rest over night rather than to risk
spoiling the meat. 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 dressing. Braises cause blood to settle in
the affected portions of the body, often causing loss
of a considerable part of the carcass. A 24-hour fast,
ample water, careful handling and rest are necessary
in order that the meat may be in the best condition
for immediate use or curing.
186
cz: Pi I C -?L GJ . O. S. -S..
KILLING AND DRESSING CATTLE.

The first step in killing is to secure the animal
so that, in no emergency, it can escape. Use a rope
one inch in diameter, r'ut a slip noose in one end
with a knot just far enough from the noose to prevent
choking when drawn tight, but it should at the same
time allow the noose to draw tight enough so that
there is no danger of escape, in the event of the rope
becoming slack. If the animal has horns, pass the
noose over the head, back of the ear and horn on the
right side, but in front of the horn on the left side
of the head. This operation leaves the full face of the
animal bare and does not tighten on the throat. When
a dehorned or polled animal is to be slaughtered it
will of course be neces-

sary to put the noose
around the neck. At-
tach an ordinary pulley
to a post or tree close
to the ground, to the barn
floor or sill, pass the
rope through it and draw
the animal's head down
as close to the pulley as
possible.
Administer a heavy
blow in the center of
the forehead at a point
where lines from the
base of the horns to the ...r.i«%1!£{*
eyes would cross. Shoot- Fig. 2-êef : Illustrating: method

of securing to stun. Intersection of
dotted lines show place to strike.
ing has the same effect as stunning and may be resorted
to. Frequently where an animal can not be brought
to the pulley it is necessary to shoot. In shooting
use only a rifle of good caliber.
Bleed the animal immediately by sticking just in
front of the breast bone as shown in Fig. 3. Stand
in front of the animal with back toward the body
after the manner of a horseshoer. Reaching down be-
tween the front feet, lay open the skin from breast-
bone toward the chin for a distance of 10 to 12 inches,
using the ordinary skinning knife. Insert the knife
187
B. i-I E Sc Ea.
with tlie back against the breastbone and the tip
pointing to the spinal column at the top of the should-
ers, cutting just under the windpipe and about 5 to
6 inches in depth at the junction of the jugular vein
near the collar bone; at this point if the vein is severed
the blood will run out rapidly. If stuck too deep, the
pleura will be punctured and blood will flow in the
chest cavity, causing a bloody carcass. It requires
practice to become expert in the sticking of beef. 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
thorough.
SKINNING AND CUTTING.

Begin skinning at once while the carcass is lying on
its sideby splitting the skin through the face from the
head to the nose as shown in Fig. 4. Skin the face
back over the eyes on both sides and down over the
cheeks, cutting around the base of the horns so
as to leave the ears on the hide. Split the skin
down the throat to meet the cut made in bleed-
ing. Start the skin in
slightly on the sides of the
neck and down to the jaws.
Now remove the head by
cutting just back of the
jaws toward the depression
back of the head as shown
in Fig, 5. The atlas joint
will be found at this point
land may be easily un-
jointed with the knife.
At this point the carcass
Fig. 3-Beef Place to stick and Should
:
be rolled on its
manner of sticking. back and held in position
by a small, strong stick,
say 18 inches long, with a
sharp spike in both ends. Insert one end in the bris-
ket and the other in the floor or ground. This will
hold the carcass in position. 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 knees. Skin
around the shin and knee, unjointing the knee at the
lowest joint as seen in Fig. 6 and skin clear down to
the hoof.
188
[^^^^^^ XJ.S.R.:
The brisket and fore-
arms should not be
skinned until after the
carcass is hung up. Now
cut across the cord over
the hind shin, splitting
the skin from the dew-
claws to the hock up
over the rear part of the
thigh to a point from F}ff.4-Beef: Skinning the face,
four to six inches back illustrating manner of starting,
of the cod or udder. Skin the hock and shin, remov-
ing the leg as shown in Fig. 7. In splitting the skin
over the thigh turn the knife down flat with the edge
upward to avoid the cutting of flesh. While the hind
leg is stretched ahead it is skinned down over the
rear of the lower thigh
but do not skin the out-
side of the thigh until
the hind-quarters are
raised. After the legs
are skinned split the
skin of the carcass over
the midline from the
breast to the rectum.
Now begin at the flanks

Fig. 5— Beef: Removing the head, and skin along the mid-
line until the side is nicely started. With a sharp knife
held flat against the
surface have the hide
stretched tightly and re-
move the skin down over
the sides with steady
down - strokes of the
knife, as shown in Fig.
8. But it is neces-
sary that the hide should
be stretched tightly and
without wrinkles. Care
should be taken to leave
a covering of muscles
over the abdomen of the Fig. 6— Beef Showing manner of
:
carcass as it keeps it unjoining fore leg and skinning

shank.
better. In siding the
beef, it is usual to go down nearly to the back bone,
189
B.PIE LaiC Sc ca.
leaving the skin attached at thighs and shoulders; skin
over the buttock and as far down on the rump as
possible, always avoiding cutting the flesh or tearing
the membrane over it, A coarse cloth and a pail of
hot water should be at hand while skinning and blood
spots wiped quickly from
the surface, but the cloth
should be nearly dry, as
the less water used the
better. Open the carcass
at the belly and pull the
small intestines out at
one side. Use a saw or
sharp ax in opening the
brisket and pelvis. After
raising the windpipe and
belly and cutting loose
the pleura and diaphragm
along the lower part of
the cavity, the carcass
will be ready to raise.
Fig. 9 shows the car- Fig. 7— Beef: Unjointing

the hind leg.
cass ready for raising,
and Fig. 11 shows the block and tackle rigging attached
to the carcass about to be raised.
When the carcass is raised to a convenient height,

skin the hide over the thigh, rump and hips. While
in this position, it is well to loosen the rectum and
small intestines and allow them to drop down over the
paunch. The fat lin-
ing, the pelvis and
the kidney fat should
not be disturbed nor
mutilated. The intes-
tines may be separat-
ed from the liver to
which they are at,-
tached by the use of
a knife. The paunch
is attached to the
back at the left side
and may be torn
, .. .,. , loose. Let it roll on
Fig. 8-Beef: Siding down;" ..
o-rnnnf? ana pnt
knife held flat against the tightly ^^^ grouna nnrl cut
stretched skin. off or draw off the
190
C H I o -a C3 . U. S. -H..
gullet. The carcass at tMs point is shown in Fig. 11.
New raise the carcass a little higher and take out the
liver, having first removed the gall bladder. Now re-
move the diaphragm, lungs, the heart, and finish skin-

ning over the shoulders, forearms and neck, as shown
in Fig. 12. Sponge all the dirt and blood off with a
cloth, split the car-
cass in halves, using
a saw, cleaver or
sharp ax, wash out

the inside of the
chest cavity and wipe
it dry. Fig. 9— Beef: Ready to raise:
Breast, forearms and neck, left
Trim off all bloody covered to protect the meat
until the carcass is raised.
veins and scraggy
pieces of the neck and leave the beef to cool before
quartering.
Fig. 11— Beef: Removing paunch and intestines.
191
B. I-I E LLE R. Sc C GD.
Fig. 12— Beef: Skinning

shoulders and forearms.
13.— Beef raised out of the

way of animals to cool.
Fig. 13 shows the finished carcass hanging high up

and cooling.
192
CZaXCZJ^CCD, U. S.-H.
KILLING AND DRESSING MUTTON.
If the sheep is an old one, it should be stunned. If
a young one, dislocating the neck vafter cutting the
throat serves the
same purpose. This is
accomplished by plac-
ing one hand on top
of the head, the other
under the chin, and
twisting sharply up-
ward. Lay the sheep
on its side on a plat-
form, with its head
hanging over the end.
Grasp the chin in the
left hand and stick
the knife through the —
Fig. 14 Manner of Sticking a
neck back of the jaw, Sheep.
turning the cutting
edge of the knife toward the spinal column and cut the
flesh to the bone. By so doing it is impossible to cut
the windpipe. (See Fig. 14.)
Split the skin over the back of the front leg from
the dewclaws a little above the knee. (See Pig. 15.)
Open the skin over the windpipe from breast to chin,
starting in slightly
on the sides of the
neck. Split the skin
over the back of the
hind leg through the
middle line and skin
the buttock. Eaise
the skin over the
udder or cod and
flanks. Skin around
the hocks and down
to the hoofs, cutting
off the feet at the toe
joints. Eun the knife
Figis.-'Xeggringrout" a sheep. between the cord and
bone on back of the chin and tie the legs together just
above the pastern joint. Do not skin the legs above
the hock until the carcass is hung up.
193
B. K[ E ^M^ Sc ca.
Hang the sheep up by the hind legs, split the skin
over the middle line; start at the brisket and "fist
off" the skin. This is done by grasping the edge of the
pelt firmly in one^hand, pulling it up
tight and working the other with the
fist closed between the pelt and the
body, over the fore-quarters down-
ward and upward and backward
over the hind-quarters and legs. It
is unwise to work down on the skin
over the hind legs, as it would
rupture the membrane. The wool
should always be held away from
the flesh as a matter of cleanliness,
and the skin on the legs should be
pulled away from the carcass rather
than toward it. When the pelt has
been loosened over sides and back,
it should be stripped down over the
Fig. 16—Fisting off
the Pelt.
neck and cut off close to, the ears.
Eemove the head without skinning by cutting through
the atlas joint.
GUTTING.
Eemove by cutting around the rectum
the entrails
and allowing it down inside, but do not split
to drop
the pelvis. Open down the belly line from cod or
udder to breast bone;
take out the paunch
and intestines, leav-
ing the liver attached
to the diaphragm. It
is not best to split
the breast. Eeach up
in the pelvis and pull
out the bladder. Wipe
all blood and dirt
from the carcass with
a coarse cloth wrung
dry from hot water.
Double up the front
legs and slip the little
cord found by cutting
into the fleshy part of
the forearms into the pig i7.-Removing the intestines
ankle joints. of sheep.
194
(z:Hic-?5.Cj-a LJ. s..??.
KILLING AND DRESSING HOGS.

A good sticking knife, hog hook, scrapers, a barrel
or a trough for scalding, and a convenient place for
working are the important necessities. Set the barrel
at the proper slant with the open end against a table
or platform of the proper height, with the bottom
securely fastened; a
strong tackle built
for the purpose is de-
sirable, but not nec-
essary. Hogs shoald
not be excited or
heated, and in catch-
ing and throwing
them, bruising must be
avoided. However, it
is not necessary to
stun hogs before
sticking them. At
slaughter houses they
are usually hung up Fig. 18.— Manner of holding and
by one hind leg. If sticking a hog.
there is no hoisting appliances,* lay the

hog on its back and hold it there until
stuck. Two men can
handle a hog if
they will but work with intelligence.
By reaching under the animal, one at
the fore leg and the other at the hind
leg, they can turn a heavy hog on its
back easily. One man, standing astride
the body, with his feet close against the
side and holding its front feet, can con-
trol it while the other does the sticking.
Fig. 19.—Scalding a hog. Note

arrangement.
195
b.h: E LLE Fi Sc ca.
The knife should be eight inches long, straight bladed
and narrow, and stuck into the hog's throat just in
front of the breast bone, the point directed toward the
root of the tail and held in line with the back bone.
This is necessary to prevent cutting between the ribs
and the shoulders, which would cause the blood to
settle there with waste in trimming of the shoulder.
When the knife has been stuck in six or eight inches,
according to the size of the hog, turn the knife quickly
to one side and withdraw it. The arteries that are to
be cut run close together just inside of the breast
bone and both are cut when the knife is turned, pro-
viding the edges are sharp at the point.
The water for scalding when heated in the house

when removed from the
should be boiling stove. If put
into a cold barrel it will be about the right temperature
when the hog ready for scalding. During the scald-
is
ing process the water should be about 185 to 195 de-

grees, if the scalding tub holds only enough water to
scald one hog. Water at 150 degrees will scald a hog,
but, of course, more time is required. In large packing
houses where a large tub is used and steam is con-
tinually blowing into the water, the water is kept at
150 degrees. Too hot water is likely to cause more
trouble than too cold, and for this reason it is always
best to have a thermometer at hand. Of course, the
temperature may be reduced by putting in a little cold
water. 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
carcass.
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 hogs, our Hog-Scald

should always be used. Hogs scalded with the aid of
Hog-Scald do not require so much heat to loosen the
hair, it requires much less labor to clean them, and
1%
'
GH I c-s.oa Til S.:^^.

the dressed hogs will look much nicer and the rinds
will cure and smoke nicer than when it is not used.
No Farmer or Butcher will dress his hogs without Hog-
Scald after giving it a trial. For description and
price list on Hog-Scald, see page 278.
"While being scalded

the carcass should be
kept moving constantly
to avoid cooking the
skin. While scalding, the
hog should occasionally
be drawn out of the
water for air, when the
hairmay be tried. When
both hair and scurf slip
easily from the skin,
scalding is completed.
Remove the carcass from
the water and begin
scraping. The head and
feet should be cleaned
first, as they do not
clean easily when cold.
Use a ^ ' candlestick '
scraper on the head. Use

the hands and a knife if
you haven't this tool.
Fig. 20.— A convenient way of
The feet and legs are hanging up a hog.
easily cleaned by grasp-
ing them firmly with the
hands and twisting them around and back; pull the
little bristles of the body by hand and remove the
scurf and fine hair with the scraper, long corn knife
or other tool. Wash the entire carcass with hot water
and shave it with a sharp knife. Insert a stick under
the gambrel cords and hang up the hog.
Wash down with hot water, shave patches and rinse

with cold water. Occasionally the hog is too large to
scald in a barrel. Cover it thickly with blankets or
sacks containing a little bran, pour hot water over it
and the hair will be readily loosened.
197
BIÊ Sc ca.
GUTTING HOGS.
Split the hog between the hind legs, separating the
bones with a knife. Run the knife down over the
belly line, guiding it with the right hand and shielding
the point with the fingers of the left hand and thus
avoid the danger of cutting the intestines. Split the
breast-bone with a knife or an ax and cut down
through the sticking place to the chin. Cut around
the rectum and pull down until the kidneys are
reached, using a knife whenever necessary to sever
the cords attached to the back. Do not disturb the
kidneys or the fat covering them, excepting in warm
weather, when the leaf
may be removed to allow
quicker and more thor-
ough cooling. Remove
the paunch and the in-
testines. The gall blad-
der lies in plain sight
on the liver, and it. lies
attached to the dia-
phragm and h y p a t i c
vein. It should be
stripped off after start-
ing the upper end with a
knife. Avoid spilling
the contents on the
meat. Insert the fingers
under the liver and strip
it out. Cut across the
artery, running down the
backbone, and cut
around the diaphragm,
removing them with the
pluck, that is, heart,
Gutting the Hog lungs, liver and gullet.
Open the jaw and insert
a small block to allow free drainage. Wash out all
blood with cold water, and dry with a coarse cloth.
In hot weather the backbone should be split to facili-
tate cooling. The fat should be removed from the in-
testines before they get cold. It is strong in flavor
and should not be mixed with the leaf lard in render-
ing.
198
GlHIG-fLCJC-J U. S.J^.
CLEANING CASINGS.
Those who undertake

to clean casings have
great trouble in getting
CLEANING^
them white and many re- CASINGS
sort to lime and other
methods for both bleach-
ing them and freeing
them of fat. Notwith-
standing all such efforts,
the casings remain dark
and unattractive. The
reason for much of this
difficulty lies in the fact
that the casings are not
properly washed and
cleaned in the first op-
eration. Casings should
be washed thoroughly in three different changes of
water. The fat should then be scraped off from the
outside. Water must also be run through the casings
and they should be turned inside out so that they
may become thoroughly washed and cleaned. After
casings have been perfectly washed and scraped in
this manner, they should be dry-salted by packing
them in a liberal quantity of salt. Casings thus cured
will remain sweet and white.
HANDLING HIDES.
The proper handling of the hides of slaughtered ani-

mals, so as to obtain the best possible prices for them
and avoiding excessive shrinkage before they are mar-
keted, is a very important matter and should have the
Butcher's careful attention.
In the first place, 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 pole. This
of course should always be avoided.
The killing floor should be kept as clean as possible.
If there is blood on the floor and this gets on the hair
and remains there, when the hides are stacked up this
19^
B. I^ E L-^JLÊ: Fi: Sc ecu.
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 appearance. By keeping the hides entirely
free from blood, they make a better appearance and
bring a better price.
The greatest care should be given to the removal of
the hide, so they are not scored, as this greatly reduces
the value of the hides to the tanner. A good, careful
skinner is worth several dollars a week more to the
Butcher who kills many animals than a skinner who is
careless in his work. (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
animal, it should be so so free from cuts or scores.)
PROPER STORAGE OF HIDES.

This is a point of very great importance. If many

hides are kept on hand for any length of time before
shipment, the difference in shrinkage between hides
which are properly kept and those which are not so
stored is very great. The careful storing and handling
of hides will always repay the time and trouble neces-
sary, not only in the weight of the hides, but in the
condition in which they are marketed.
Hides should be kept in as cool a room as possible
and all windows and doors should be kept closed, so as
to have no circulation of air.
SALT TO USE IN SALTING HIDES.

The best salt to use for this purpose Crushed

is
Eock Salt. Large lumps of on
salt are objectionable,
account of leaving indentations in the hides where
they are pressed together, which injures their appear-
ance in the eyes of the buyer.
One part of Fine Salt to three parts of Crushed Kock
Salt makes a fine mixture for salting hides, as the fine
salt quickly dissolves and makes a moisture on the
hide, which the hide absorbs.
When re-using old salt for salting hides, always add
about one-third of new salt to it, as this gives much
better results. About one-third of the salt used is con-
sumed in salting hides, so by adding one-third addi-
200
CS HIC -H. Ct CDv U. S. -H..
tional of fresh salt each time, the supply of salt is
kept the same. Always keep the salt as clean as
possible. 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 buyer.
QUANTITY OF SALT TO USE ON HIDES.

In large Packing Houses about 35 lbs. of salt is used
for each hide. The Packers find that by using this
quantity they get better results than if a smaller quan-
tity is used. Very few Butchers in the country use as
much salt as this on their hides, but they would find
it greatly to their advantage to use about 100 lbs. of
salt to every three hides, and if the proper quantity of
salt is used, as described in the foregoing, it can be
used over and over again with a loss of about one-
third for each time used. It is much better for the
Butcher to invest more money in salt and give the
hides a proper amount, as he will thus save on the
excessive shrinkage of the hides, which would amount
to more than the cost of the salt.
HOW TO STACK HIDES WHEN SALTING.

One of the most important features in salting hides
is the way they are stacked when salted. The hides
must be so piled that they are perfectly level and the
salt must be distributed over every part of the hide.
The flesh side should be up, and the salt should be
rubbed over them evenly. The hides can be piled
about two feet high. The legs of the hide should be
kept straight and flat, so the salt gets into all crevices.
The edges of the stack of hides should be kept a trifle
higher all around than the center of the stack, so the
natural moisture that comes out of the hide and the
dry salt will remain on them. If the hides are salted
on a slanting floor, or if the hides are piled up care-
lessly so the hides lie slanting, 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
large.
201
B. I-I E Sc cza.
HOW LONG TO CURE HIDES.
Hides should lie in the pack and salt for 25 to 30
days, so as to be fully cured and ready for shipment.
TRIMMING OF GREEN HIDES.

Before the hides are salted the switches should be
cut off of the tail and all loose ends of the hide should
be cut off. The butt of the ears should also be split;
if the hides go into the pack without attention to this
point, it makes the pack very uneven on account of
the thickness of the ear, and the salt does not have
a chance to properly penetrate the ears, and they are
liable to spoil. Loose pieces of meat that are care-
lessly left on the hides and all excessive fat should be
trimmed off. Hides must not be salted until five hours
or longer after the animal is killed, and they must not
be piled closely, as this would prevent the animal heat
from escaping. If hides are salted with the animal
heat in them, very often the hair will slip, which will
make No. 2 hides.
SALTING SWITCHES.
Switches should be spread out on the floor so they
will thoroughly cool off. After they are thoroughly
cool, they can be piled into a heap and salt applied so
they are entirely covered. The more salt put over
them the better, as they spoil very easily.
TANNING SKINS.
Butchers can easily

tan the skins of Sheep,
Goats, Cattle and Calves
with Tanaline, and they
can often pick up fine
skins of wild animals,
which can also be easily
tanned. By tanning the
fancy skins that the
Butcher frequently can
get, he can sell them for
C H I C-H-G a. TU. S. ^?i.
three or four times as mucli as lie would realize
when sold to the Hide Buyer. All Butchers
who kill their own cattle should avail themselves of
this means of adding to their profit, as tanning such
skins with Tanaline is very simple and requires but
little time.
Tanaline is a reliable preparation for tanning skins
for Eugs, Eobes, Cloaks, Overcoats, etc. It thoroughly
tans the skins and leaves them sweet and pliable.
It is simple and easy to use and enables anyone to tan
the skins of all kinds of animals and make beautiful
and useful furs at small expense.
DIRECTIONS.
—Thoroughly wash the skin and remove
First: any
adhering from
flesh inner surface.
its
Second: — Thoroughly clean the wool or hair, fur,
with warm water and soap, preferably soft soap, and
rinse well with lukewarm water.
Third: —Place the contents of the package of Tan-
aline in an earthenware, enamel, glass or wooden dish
and add sufficient boiling hot water to make a thick
paste, stirring constantly with a wooden paddle as the
hot water is added.
Fourth: —Lay the pelt on the floor or table, fleshy
side up, and spread the mush, which has been allowed
to cool enough not to scald the skin, evenly over the
fleshy side of the pelt.
Fifth. —Fold the pelt lengthwise, fleshy side in, and
lay the skin in an airy and shady place, to remain
there for two weeks, then shake out and remove the
Tanaline Paste from the surface and wash with luke-
warm water and dry. For very heavy skins, a second
application may be necessary.
Sixth: —After removing theandTanaline Paste
cleansing the skin, it should be stretched and worked
with the hands or over a smooth beam and scraped on
the fleshy side with a dull knife. This will make the
skin soft and pliable, so it can be utilized for any
purpose.
203
B. I-i E "LLE R. Sc CO.
POLISHING HORNS.
I
If the horns are roiigh,
firsttake a file and file
through the rough horn,
down to the solid horn,
and filethe horn into
proper shape, smoothing
the tip and shaping the
large end to suit the
fancy. After they have
been filed, take sand
paper and rub the horn
with the sand paper un-
til it is nice and smooth,
then finish the rubbing
with very fine sand pa-
per, so as to take out all
the scratches. After it
has been sand papered,
take a piece of glass and
scrape it until very
smooth. Polish by rub-
bing with powdered rot-
ten stone and machine
oil. The polishing must
be done with the palm of the hand, and the horn
should be rubbed until beautifully polished.
WHY DRIED BEEF DOES NOT THOR-

OUGHLY DRY.
—
Query. R. B. writes: "We are having trouble with our
Dried Beef. It doesn't seem to dry out. We have it
hanging in the cooler."
—
Ans. Your beef doesn't dry out because you keep
it in the cooler. In order to dry beef, it is necessary
to hang it in a dry room. You can hang it right out
in the market for that matter and there it will dry
rapidly, in fact, it will dry too quickly so that it will
become hard. Drief Beef will dry some in the smoke
house, but not sufficiently. We send you a copy of our
book, ''Secrets of Meat Curing and Sausage Making,"
which will give you full particulars in reference to this
entire subject.
204
cHic-aoa. O. S.-H..
WHAT IS THE DIFFERENCE BETWEEN
POTATO FLOUR AND BULL-MEAT-
BRAND FLOUR?
—
Query. C. Pk. Co.: Will you kindly write us what is
the difference between your Bull-Meat Flour and Potato
Flour, as we have received several circulars from you on
Bull-Meat Flour, and have always been using potato
flour heretofore, and if you will explain to us the differ-
ence and if your Bull'Meat Flour is better for us, we will
be glad to use it.
—
Ans. The difference between Bull-Meat-Brand Flour
and Potato Flour is this, potato flour is a starch made
from potatoes and the absorbing properties of a
pound of potato flour or potato starch are much less
than you would imagine. If you will take a gallon of
water and put into this water one pound of potato
flour and let it stand for one hour all of 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 pounds, it will take up
less than one pound of water. Also make a test by

putting one pound of Bull-Meat-Brand Flour in a
gallon of water and you will find that the pound of
Bull-Meat-Brand Flour will almost have absorbed the
entire gallon of water. You can easily see by mak-
ing this test the difference in the action of the flours
when used in different kind of sausage. When potato
flour is used in Pork Sausage it virtually does not ab-
sorb any water at all, but when Bull-Meat-Brand
Flour used in pork sausage it not only absorbs the
is
water but also absorbs the grease and then when the
sausage is fried it looks entirely different and tastes
entirely different than sausage made with potato flour.
Bull-Meat-Brand Flour absorbs all the fat and juice
in the meat and holds it in the meat and it does not
fry out. Potato Flour does not hold the fat, but lets
the fat fry out, the sausage will be dry and brittle.
If you will try the Bull-Meat-Brand Flour and make
a test you will never use potato flour again.
205
B. I-I E LLE Fl Sc C a.
CAUSE OF BOLOGNA DRAWING WATER
AND BEING SHORT GRAINED.
—
Query. J. L. B. writes: "Will you kindly answer
the following questions: First, What is the cause of
bologna drawing water while being cooked? Second, What
is the cause of short grain bologna f"
—
Ans. We do not exactly understand your first ques-
tion and cannot tell whether you mean that moisture
draws out of the Bologna or whether water draws into
the Bologna. As a rule, when the Bologna is cooked,
especially in water that is too hot, it will shrink very
much, become dry and crumble and break up. This
effectually answers your second question also. The
trouble you are experiencing is due to your method of
making Bologna, which is not exactly right. In the
first place good Bologna cannot be made without the
use of a binder like our Bull-Meat-Brand Flour. A
binder and absorbent of this kind causes the meat to
hold together. It also makes the juices of the meat
remain in the Bologna. When Bologna does not prop-
erly bind, it shrinks up and gets watery inside. This
is owing to the fact that the meat does not hold
together properly and the water instead of being ab-
sorbed right into the meat as it should be, gets be-
tween the small particles of meat and separates
inside. This is owing to the fact that the meat does
not hold together properly and the water, instead of
being absorbed right into the meat as it should be,
gets between the small particles of meat and separates
them. If you will use our Bull-Meait-Brand Flour and
follow the methods set forth in our book, ''Secrets of
Meat Curing and Sausage Making," you will never
have any trouble from your Bologna breaking up or
getting crumbly or watery as you call it.
CAUSE OF LARD FOAMING WHEN USING

LARD PURIFIER.
—
Query. W. & Son write: "Will you kindly tell us what,
in your opinion, accounts for our lard foaming after
treating it with your B. Heller d Go.'s Lard Purifier when
placed in the frying pan? Our customers are complaining
about this feature^ although the lard is nice and satisfies
them, in every other respect."
—
Ans. The complaint which your customers make con-
cerning 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 lard.
206
CZPi I (3 J^C3a, U. S..PL.
Whenever lard is treated with our Lard Purifier, it
must be heated hot enough and allowed to stand long
enough so that all the water separates and settles out
to the. bottom. If this is always done, the lard will not
splutter when used in the frying pan.
IMITATION BULL-MEAT-BRAND FLOUR.

Query. —
G. U. writes: ''I find that I have been imposed
upon by a salesman with a hinder which is claimed to be
Bull-Meat Flour. Owing to the fact that I have not been
able to get satisfactory results from the use of it, I have
examined the package closely, and find that the labels are
not the same as yours. I enclose a rough drawing of what
this label is like and would like to know if the goods
are of your manufacture. It doesn't act like your Bull-
Meat Flour and I have had very poor success with it; in
fact, so very poor that I have sent it back to the jobbers
and told them that I could not use it."
—
Ans. You most certainly received an imitation of
Bull-Meat-Brand Flour. The very fact that the prep-
aration you received failed to give satisfaction was, in
itself, sufficient to convince you that you had been
imposed upon, as Bull-Meat-Brand Flour always pro-
duces the most excellent results. Your idea of examin-
ing the label is the proper one. There is no other
binder on the market that possesses as many virtues
as Bull-Meat-Brand Flour and users of this product
cannot be otherwise than disappointed when they
receive an imitation pj»]|aration. Bull-Meat-Brand
Flour is not only a binoOT' and absorbent, but one of
the most Delicious Articles it is possible to use in
Sausage making. It has its Flavoring Qualities as
well as its tendency to Bind and Blend the Juices of
the Meat, thus absorbing all the grease that enables
Bull-Meat-Brand Flour to give sausage such a Delicious
and Superior Flavor. When purchasing our goods "hx
the future, we would ask you to kindly examine them
closely upon their receipt to see that you are receiving
the Genuine and nothing but the Genuine. 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 im^
posed upon by irresponsible imitators who try to
pirate our goods. Never use any goods shipped you
until you have examined them closely to see that the
name of B. Heller & Co. and no other is upon the labell
207
B. i-i E Lx^ e: r^ ScC .
HOW TO CONSTRUCT A MODERN SMOKE
HOUSE.
Query. —
The 8. P. Co. asks: "Would you kindly tell
us, and we will gladly pay you for the information, how
to construct a modern, up-to-date smokehouse?"
—
Ans. ^We will be very glad indeed to tell you all
about this subject without charging you any fee. We
are always glad to tell customers or prospective cus-
tomers how they can profitably conduct their busi-
ness and make money. As you are located in Cali-
fornia, where the weather is always warm, the building
of a smoke house becomes simple, because the smoke
house will not sweat like it does in a climate where
the weather gets cold in winter. Here in the Middle
West, or farther East, it is more diflS^cult to get a good
color on meats smoked in a smoke house in winter. One
of the principal points to be considered in laying out
your plans is to get the proper height, and the higher
you build your house and the less floor space it occu-
pies, the better will be your results. An 8x10 or an
8x12 foot house gives the best results. In this you
could put an arch about nine or ten feet from the
ground, and under the arch smoke your fresh sausage
and above it smoke the meat. 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
wasted. 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 weather. If your firei^ts too hot, you can feed
cold air to the interior chamber, 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 much. A smoke house
built for simply two tiers of meat, that is, two rows, is
better than one built wider. The walls of your smoke
house can be built either of brick or wood, whichever
you prefer, brick being the safer of the two. If you
do not intend to smoke fresh sausage but only baoon
and hams, it is unnecessary to put in an arch. In tnat
ease simply construct some iron bars about eight feet
above the fire and on top of these put a heavy iron
screen, so in case any hams should fall that they do
not fall into the fire. Of course, you know that many
smoke houses catch on fire and burn up, due to not
having an iron screen above the fire and by meat fall-
ing directly into the fire.
208
I
c: Bi g: -?5. Cj . TJ' s-H..
FILTERING LARD THROUGH LAKE
GRAVEL.
—
Query. A. B. writes: "Let me ask you to send me your
book about m,eat curing and sausage tnaking. It surely
m,ust be good, as everything you turn out is excellent. I
have not been getting lard white and I tried many differ-
ent ways until I heard about Fuller's Earth. This gave
me a point to study over and finally the thought occurred
to me why not use lake gravel. I commenced to use
enough lake gravel to cover the bottom of the kettle and
the result turned out w'onderful. The gravel acts the same
as if the lard had been tried out in an earthen kettle. I
have no objections to letting my fellow butchers know of
my successful experiment.^'
Ans. —Your method of rendering lard is certainly
original. We doubt whether anyone has ever made
such an effort before. As you state you have obtained
excellent results with this method, we will take great
pleasure in publishing it to give our readers the benefit
of your experiment. The explanation of the result,
no doubt, lies in the fact that by covering the bottom
of your kettle with gravel you create a larger heating
feurface. The gravel becomes hot and of course that
adds to the heat area of the kettle. Owing to this
fact, it is not necessary to heat the lard at such a high
temperature and it, therefore, being possible to ren-
der the lard at a lower temperature, the lard of course
will not turn dark or become scorched. As no doubt
you are aware that most of the dark lard is caused
by intense heat while rendering, you may have dis-
covered a way to avoid much of this difficulty, and
the success which has attended your efforts seems to
prove that you have. We
presume you also draw the
lard off through the bottom of the kettle, letting it
filter through the gravel.
CORNED BEEF PRESSES—UTILIZING

BONES.
—
Query. H. G. W. writes: Will you quote me a price on
corned beef presses, also let me know what I can do with
bones after trim,ming to utilize them for profit?
—
Ans. We do not handle butcher supplies, but manu-
facture preparations for butchers, packers and sausage
makers. About the only profitable disposition you can
make of bones is to grind them, if green, for chicken
feed and sell them to people having chickens. If the
bones have been cooked, they are good for fertilizing
purposes, but should also be ground.
209
B. ti E X-L.E: Fi St c a
WRONG WAY TO COOK BOLOGNA
^
SAUSAGE.
—
Query. W. H. H. writes: Why is my bologna watery
when cooked; the water runs out of them and the bologna
shrivels up when I stick them,?
—
Ans. Your Bologna is watery because of improper
boiling, and because a good absorbent is always needed
to give Bologna the proper consistency. Without an
absorbent the juices leave the meat and thus destroy
the flavor, but with an absorbent the juices are re-
tained in the cells of the meat a*nd a rich, juicy flavor
is the result. The nutritive qualities of the Bologna
are thus greatly increased, it is more digestible and
appetizing, more palatable and wholesome in every way.
For this purpose, we advise that you make use of our
Bull-Meat-Brand Flour, as it is thoroughly absorbed
through the meat and blends with it like fat, thus
retaining the full value and strength of the juices of
the meat and preventing it from becoming lumpy or
watery. If you will follow our directions for boiling
Bologna, you will never have trouble in any way.
ICE VS. ICE MACHINE IN SMALL PLANTS.

—
Query. F. S. writes: "I would like to know if an ice
machine can be had small enough for a retail m,eat mar-
ket and would it be profitable to take the place of an ice
box? If you can do so, please give me this information
and where I can get the ice m,achine. Ice here for a
summ,er's use will cost about $75."
—
Ans. You state that the cost of ice for the summer
season in your market would be about $75.00; there-
fore, it will not pay you to put in an ice machine, as
the cost of operating such a machine for an ice-box
would be a great deal more than $75.00 for the season.
For instance, if you could obtain electric power or a
gas engine for operating the ice' machine, you could
figure on using at least $7.50 to $10.00 a month for
power alone. In addition to this, you would have the
expense of repairs and the wear and tear on the ma-
chinery, also the cost of ammonia and the interest on
your investment. For a small plant, it is always cheaper
to use ice for an ice-box, when it is possible to secure
the ice at a reasonable figure.
210
C tl I CZJ^C3rCD. U. S. J^.
ADVICE TO A PACKER WHO WAS
DECEIVED.
A*-, d W. complain that a firm to whom they gave an
order for 25 pounds of Freeze-Em Pickle and a barrel of
Bull-Meat Flour sent them 25 pounds of an inferior sub-
stitute and a barrel of flour which was an imitation of
Bull-Meat Flour. The firm states that they did not know
very much about how the label of Freeze-Em. Pickle
looked and, therefore, did not notice the fraud until after
they had used some of the imitation. They ask what they
should do about it.
—
Ans. Eeturn the goods to your jobber, even thougli
you have used half of them, inform him that you will
not pay for the goods on the ground that you did not
order them, but had ordered B. Heller & Co. 's goods,
and that you will in future buy your goods from such
films as will send you what you want and order. This
i.s a simple remedy for the trouble which you have.
ADVANTAGES OF STEAM-JACKET
KETTLE IN RENDERING LARD.
—
Query. C. W. F. asks: Is there any advantage in ren-
dering lard in a steam-jacket kettle?
Ans. —There Both a caldron and a steam-jacket

is.
kettle work The best lard is made in one or the

well.
other. A steam tank in which the fat is put, and the
steam turned right into it, will not produce as good
lard as either the caldron or the steam-jacket kettle.
The steam mixes right with the lard and the latter
therefore contains a large amount of moisture and the
lard does not keep well. Another disadvantage is that
water used in the boiler is not always pure. If the
boiler is not cleaned once a week the water will have
a bad smell. Steam made from this water and turned
into lard can not be expected to improve its flavor,
even though should not actually harm it.
it Those
who kill numbers of hogs usually have a steam
large
tank for making steam rendered lard and a steam-
jacket kettle for making their finer brands of kettle
rendered lard.
211
B.I-IE ^S Sc CO.
SEASONING FOR SAUSAGES.
—
Query. T. U.: Will you please send me a copy of your
book, '^Secrets of Meat Curing and Sausage Making." I
have always used the following seasonings in tny sausage:
Pepper, summer savory and sage, and would like to know
if you can recommend anything to me which will give the
sausage a better flavor than these spices will. Any in-
formâtion you can give me in the seasoning of sausage
will be very much appreciated.
Ans. —The Seasonings which you have been using

are being used by a good many Sausage Makers, but
a real fine flavored Sausage cannot be made with them.
If you wish to increase your Sausage trade right along,
and want to make Sausage that your trade will relish
and enjoy, you must use the very finest Seasonings ob-
tainable, as the Seasoning really is the life of the Sau-
sage. We are manufacturing the Zanzibar Brand Sau-
sage Seasonings, which we make for all kinds of
Sausage. These Seasonings are made after a secret
formula which has been in our family for a good many
years. The flavor that these Seasonings impart to the
Sausage is something very fine; it must be tasted to
be appreciated, as we cannot describe in a letter what
the flavor really is. It is a peculiar combination which
everyone likes and it is something that will soon in-
crease your Sausage trade. Zanzibar Brand Sausage
Seasonings are manufactured from the very finest
Spices obtainable and we guarantee them to be abso-
lutely free from any adulteration. We are sending you
our circular and price list and would be pleased to re-
ceive your order for any quantity that you may desire,
and we will say in advance that when you once use
them you will never again want to make Sausage with-
out these Seasonings.
SOLE MANUFACTURERS OP ZANZIBAR

CARBON.
Query. — C. & K. write: "Are you the sole manufacturers

of Zanzibar Carbon?"
—
Ans. Yes, and we were the first to put a prepara-
tion of this kind upon the market.
212
Oti ie-H.Gja -LJ; S.-H.;
QUICKEST WAY TO CURE MEATS.
is
Query.
litnited
— W. & B.
for the
write:
want
Our capacity for curing vieats
of room. Can you give us a
formula or a recipe that will give a good cure in the
shortest possible time? We would likesomething that is
reliable.
—
Ans. Our Book, ^'Secrets of Meat Curing and Sau-
sage Making," will give you all the information in
reference to curing meats which you may desire. The
curing period can be greatly shortened by pumping the
meat. It will also give you a better article. Our book,
which is mailed to anyone requesting it, free of charge,
will give you full directions for pumping, and also the
formula for making the pumping brine. By following
the instructions which this book contains, you will be
able to turn out the finest kind of mild cured and sweet
pickled meats, which will have a delicious flavor and
a beautiful color. It will be necessary, however, for
you to fully carry out our directions in reference to
chilling meats and overhauling them, also the tem-
perature to be maintained during the curing period.
DIFFERENCE BETWEEN FREEZE-EM AND

FREEZE-EM-PICKLE.
—
Query. L. B.: We have been using som,e of your
goods and notice that you speak of Freeze-Em,-Pickle for
curing meats. Is this product the sam,e as Freeze-Emf
We have been getting our goods from our jobbers, and in
their catalogue they also speak of Freeze-Etn-Pickle. We
would like one of your books on the secrets of meat cur-
ing and m,ethods of sm,oking and curing, as we are young
in the curing of m,eats yet and would like all the informa-
tion possible.
—
Ans. Your letter received and we are pleased to
note that you have been using some of our goods and
find them very satisfactory. You say you have read
of our Freeze-Em and also our Freeze-Em-Pickle, and
you would like to know whether they are both the
same. They are not the same. Before the various pure
food laws went into effect, we sold Freeze-Em as a pre-
servative, also as a disinfectant. As so many of the
pure food laws objected to the use of Freeze-Em, we
discontinued selling Freeze-Em as a preservative, and
now sell and recommend it for disinfecting purposes
only.
213
B/tiE L-LER. Sc CO.
Freeze-Em-Pickle is an entirely different preparation.
This was placed on the market with a special view to
supply the butcher with a preparation that will com-
ply with all food regulations under all food laws.
Freeze-Em-Pickle is to be used for curing all kinds
of meat, such as hams, bacon, corned beef, bologna
trimmings, pork sausage trimmings, and meats of all
kinds, and it is also excellent for use in chopped beef,
to keep it in a fresh condition,
DIFFICULTIES WITH CURING BRINE AND

HOW TO OVERCOME THEM.
Query. — W.& Co.: We are so situated that we have
S.
to boil all thewater that we use in our brine. After boil-
ing it we run it into a cooling tank and let it cool. We
have made some experiments with your Freeze-Em, Pickle
and like it to cure very wellj and have decided to adopt
its all of our ')neats. Now, what we
use in the curing of
want to know can we dissolve the Freeze-Em Pickle
iSj
in the boiling hot water and then cool it and run it
through coils the same as we do now with the water?
Would the heat affect the Freeze-Em Pickle? Our vats
when full hold 6,900 lbs. of medium sized hams. According
to the size of the kettle and the amount of water to boil at
one time, it would require 58 pounds of Freeze-Em Pickle.
What we want to do is this: we do not want to weigh
the Freeze-Em, Pickle for each vat, but simply want to
make a large quantity of brine and then run the prepared
brine on to our Jiams. We have been using saltpetre and
molasses for our brine and we are having trouble with it
getting ropy and stringy. Will syrup answer the satne as
molasses or sugar, and is New Orleans molasses the best,
or should granulated sugar be used entirely? Kindly let
us know what you consider the best for hams.
—
Ans. First of all, we advise that after the water is
boiled, that it is allowed to settle and precipitate so
that all the solids will settle to the bottom of the
settling tank. It should settle at least 24 hours before
the solids will have separated and gone to the bot-
tom. Then the water should be drawn off, but not
from the bottom of the tank, but at least a foot from
the bottom. The water that will come off from above
will be nice and clear. This water should then be run
into another tank, called the mixing tank, in which the
sugar, salt and Freeze-Em-Pickle should be dissolved;
214
CZTrIX EZ;-?5.D a. U^ S; JS..
this will makethe stock brine which can be run down
into the cellar overcooling pipes, so as to chill it
properly before it is put on the meat. The reason the
brine that you are making becomes ropy is that you
are using adulterated sugar. The sugar that you are
using or the syrup you are using contains glucose or
beet sugar. If you will use absolutely pure cane sugar
or absolutely pure syrup made from cane you will have
no trouble from ropy brine. We strongly advise the
use of nothing but absolutely pure cane sugar. We
find that it gives the best results. It costs a little
more than the unrefined product but you get less vege-
table substance in your brine, and the brine will there-
fore keep much longer. The brine in which hams have
been cured can be used a second time for curing break-
fast bacon, and the breakfast bacon will be even
better than if put into fresh brine. As your vats are
large, the meat will pack very tight on the bottom,
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 sausage. If you will follow
these directions you will not have any ropy brine or
any spoiled meat, but all your meat will come out
uniform and will have the proper flavor.
TOUGH AND SALTY CORNED BEEF.

—
Query. E. W. G. writes: I have had complaints from
several large institutions I serve that my corned beef is
tough and too salty. I would like to know ahout what
proportions of salt and saltpetre to use. It is only re-
cently that I have had these complaints, in fact, I have
teen in the retail business for about ten years and have
been very successful with my corned beef.
—
Ans, Îf you will use the following in curing plates,
rumps, briskets, etc., for corned beef, you will have no
trouble. Use for 100 lbs. of meat:
Eight pounds of common salt, 1 lb. of Freeze-Em-
Pickle, 2 lbs. of best granulated sugar, 5 gallons of
cold water.
Cure the meat in this brine fifteen to thirty days,
according to weight and thickness of the pieces. If
you are taking pieces out of the brine from day to
day and adding others, you should keep up the strength
215
B.i-I E LLER.
1^ Sc Ca.
of the pickle to sixty degrees by adding a small quan-
tity of Freeze-Ein-Pickle and salt from time to time
as you withdraw and replace the meat. One of the
first essentials to producing first-class corned beef is
to be careful about the temperature during the curing
period. An even temperature of 38 degrees Fahrenheit
is always the best for coolers and for curing meat. If
maintained at this degree, there will be no trouble from
taking on too much salt, provided, of course, the meat
has been properly chilled through before placing it in
the brine for curing. In order to produce a good cure,
all the animal heat must be extracted from the meat
before it is packed, otherwise it will become soft and
spongy in the brine, and pickle-soaked.
KEEPING HAMS ANp BACON SIX

MONTHS.
—
Query. A. J. M. writes: 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 shrinkage.
Ans. —^Thereis no practical method for keeping hams

and bacon for so long a time after they are smoked
without their getting mouldy. There is a method for
keeping them in sweet pickle for any length of time,
provided you have cold storage facilities. All kinds of
pickled meat if stored in a cooler in which the tem-
perature is kept down to 28 degrees can be kept in this
cooler for a year or even longer, and when removed
will come out like fresh cured meat. 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 high-
est price. At a temperature of 28 degrees the meat
will not freeze after it is cured, and the brine, of
course, does not freeze at that temperature. "When
meat is taken out of such cold storage to be smoked, it
should be first soaked from three to five hours in fresh
water, and then washed and smoked the same as regu-
lar fresh cured meat. Farmers often bury their smoked
meats in their oat bins, and are enabled to keep them
in good condition for some time, but this is a method
which, perhaps, does not suit your purpose. It is best
to keep the meat in sweet pickle until you are ready
to smoke it, as this will insure a much better article.
216
cz':Bmm-mJMmm.^-u:^^s.j^.
USES FOR DRIED BEEF ENDS.
Query.
and most
—profitable
C. E. C. writes: ''Can you inform me the best
way for disposing of m,y Dried Beef
ends? I am in the sliced Dried Beef business and have
no way of using up my ends. Thanking you in advance."
—
Ans. There are three ways for disposing of beef
ends to advantage and profit. They may be ground up
in an Enterprise Chopper and sold to hotels and res-
taurants for use as Minced Dried Beef to be prepared
and served in cream. They can also be sold to con-
cerns engaged in the baked bean business, where the
ends can be cut up and baked with pork in the beans.
Eestaurants can also use dried beef ends to excellent
advantage by putting them in soup. They will give
a delicious flavor to all kinds of soups, if boiled at
the same time with other soup meats.
HOW TO PREVENT HAMS FROM SOUR-

ING IN THE HOCK.
Query. —C F. G. Co. write: "We have a lot of hams
that we put down in dry salt to cure about six or seven
weeks ago, and we have discovered that they have become
tainted in the hock, while the balance of the piece of meat
is all right. Can you tell us any way to rehandle or
overhaul these hams to save them? The front or butt end
of the ham is sound and all right and sweet; the bad part
is in and around the hock end or leg end. 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 part? Would salt
brine save them now? We will thank you for any advice
or plan of action that will help to save us from loss."
Ans. — more difficult to cure hams by the dry
It is
salt process than it is by the brine process. If these
hams had been pumped before packing them in the salt,
there would not have been so much danger of shank
sour. Hams being very thick, it takes a long time for
the salt to draw through them; therefore, if they are
first pumped and packed in dry salt, 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 outside. Only under one con-
dition can you pump these hams, make them sweet and
save them. For instance, if the hams are taken from
217
m^
H.PIE L-I_ER. Be CO.
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 house, then you can save them.
Such a condition would show that the hams are not
fully cured around the bone and around the shank
joints. In that event, they can be pumped with pickle
and fully cured around the bone so that they will not
sour when placed in the smoke house. It is necessary
to explain that meat is frequently perfectly sweet when
it comes out of cure, but it is not fully cured. In such
a condition when it is placed in a warm smoke house,
it will sour in the smoke house. This, of course, can
be avoided by fully curing the hams. If, on the other
hand, the hams are already sour and tainted when they
come out of the cure, whether it be dry salt or sweet
pickle, then nothing can be done with them to make
them sweet. Meat once spoiled, remains spoiled. If
the hams are sour when they come out of the cure, but
sour only in the shank, then the proper thing to do is
to cut off the shank; in other words, cut off all the
sour or tainted meat and use the butt ends for boiled
hams. You can boil and slice them and sell them in
your store. 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 boiled. You, of course, understand that during the
process of boiling, the good meat will absorb the taint
from the bad meat. We regret that you did not write
us for advice before you began curing the hams, as we
would have advised you to cure in brine. We will send
you by mail, free of charge, our book, entitled ' Secrets
*
of Meat Curing and Sausage Making," which covers

every point that its title indicates. The advice given
in this book as to the handling of meats, you will find
very valuable and covers the whole ground, from the
condition of the animal before killing to the handling
of the meat through the chill room and through the
entire curing process. We call your special attention
to the various articles for curing meats, which will
give you the temperature for curing, how to overhaul
the meat, how to pump the meat and how to make the
brine for pumping. Full directions for curing the hams
you will find carefully indexed. By following the ad-
vice given in these pages, you will have no loss from
the souring of meats, but on the contrary, will be en-
abled to turn out meat of the highest quality possible.
218
CZ Pi I c-acj a, U. S. -H..
BUILDING A COOLER.
—
Query. W. G. H. writes: I have about completed a
cooler except the floor and am undecided whether to
make it of plank or cem,ent. I thought you could give
me the desired advice. One room, is 16 feet square inside;
7 feet to joist with 7 feet of solid ice above, or about 50
tons capacity. The walls are 2 feet thick; 8 inches saw-
dust. inches dead air space, 8 inches sawdust, with four
If
thicknesses of one-inch boards, thus m,aking the 2 feet.

The building has these walls on all sides and partitions.
I expect to use the drip from, the above to cool another
room,, 8 feet by 16 feet inside, and will have the water run
around this room, in gutters (sheet iron) fastened to the
wall. J want this as dry and as free from, mould and
dampness as possible and, therefore, am not sure as to
whether a cement floor will be what is needed, though it
was my intention to use cem,ent. There is a 2-foot stone
—
wall under the cooler which sets on sand this sand hav-
ing been washed up at times past by the lake. There
are now fifty tons of ice over the cooler and back of this
is an ice house, 16 feet square, inside filled with ice H
feet high. This m,akes the building 20 feet wide by 48
feet long, by 20 feet studding. 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 roof, and above it, acting as chimneys. I want
to use these coolers for fresh meats, packing hams and
bacon, storing eggs and most anything that there is any
money in, which requires to be kept in good condition.
Your advice will be appreciated.
Ans. —You
are building your cooler on very good
plans. However, we would advise the use of cement
for the floors. It will be found much better than
wood, much' purer and cleaner, and withal much drier.
You speak about putting two ventilators in your
cooler, which is all right, but you should be sure to
provide these ventilators with slides, so you can shut
them off and regulate the ventilation according to your
wishes. Of course, you understand that it is not well
to have the ventilators open all the time, as it would
result in quite a loss of ice. The ventilators should be
open only when the room needs ventilation, which will
be at well-defined periods, or varying according to the
amount of material in storage. Your plan of using the
drip water of the ice and running it in pans will work
all right. "We have seen this method applied, and it
was always satisfactory. Be sure to use galvanized
iron gutters for the pans, not sheet iron, as it will
rust easily.
219
'
B, H: E LLE R. Sc CD.
WHY BOLOGNA "TAKES WATER" IN
COOKING.
—
Query. H. P. writes: "Sometimes I have bother with
m,y bologna taking water when cooking them,. Can you
tell me what to do to prevent this trouble?"
Ans. — The difficulty you mention is caused by the
sausage not being properly boiled. Ordinary round or
long Bologna should be boiled in water of 160 to 170
degrees Fahrenheit for about thirty to forty minutes,
and thick, large Bologna should be boiled in water of
155 to 160 degrees for from three-quarters to one
hour, according to the size. If the sausages are very
large, it will take from one and one-quarter to one
and one-half hours to cook them properly. After sau-
sage of any kind have been cooked, they should be
handled as follows: Pour boiling water over them to
wash off all the surplus grease that adheres to the
casings, and then pour cold water over them to shrink
and close the pores of the casings. This is very im-
portant and should be closely observed by all packers
and sausage makers who wish to have their sausage
look nice and keep their fresh appearance. The shrink-
age and quality of cooked Bologna depends consider-
ably upon the temperature in which they have been
boiled. It is very necessary for every man who cooks
sausage to use a thermometer.
WHY BOLOGNA SHRIVELS.

—
Query. T. B.: Can you tell me the reason bologna
shrivels when it is taken from the hot water* It looks
fine until it gets cold.
—
Ans. There are several reasons why your bologna
might shrivel when taken out of the boiling water.
First, it might be that you do not cure your meat right
before the bologna is made, and second, you probably
do not use the right kind of a binder, and third, you
probably boil the bologna in too hot water. If when the
meat is cured properly and you do use the right kind
of a binder, the bologna shrivels when taken out of
the boiling water, it is because you are boiling it at
too high a temperature. Before making bologna you
should sprinkle Freeze-Em-Pickle over the meat and
leave it for a few days. We refer to our instructions
for preparing bologna trimmings, which will be found
in our book, ''Secrets of Meat Curing and Sausage
Making. '
220
cPiic-fLDa. u. s.-H..
ADVICE ON CURING HAMS AND BACON.
—
Query. E. A. S. d Co. write: I have taken a barrel
of meat, hams and shoulders, which I cured in my ice box
after your instructions, and I wish to say that it is as
fine as was ever produced by anyone. My ice box holds
well, standing at from 38 to 39 degrees, but it is small and
only has room for one barrel in it. I have made arrange-
ments to try packing in the house this winter. I have a
closet made of brick on both sides and by propc*- ventila-
tion in cold weather so as to keep it from, 35 to JÔ degrees,
I think I can save hams all O. K. in tierces. I have about
ten oak tierces for the purpose. (Is that all right?) I
have an old ice box in the rear 8x8 feet with a good roof
on it, walls filled with sawdust. I would like to know if
I can fill this with ham,s and shoulders when the weather
gets cold and just dry salt them,. Can I save them by just
letting them, stay there all winter until next spring? I can
put in a layer of hams and cover them, with salt, then put
in another layer and cover with salt, and so on until I fill
it. I would like your opinion and advice as to these
methods. I kept side m,eat this way last winter just leav-
ing it in salt.
—
Ans. If you keep the temperature of the small room
which you mention at from 35 to 40 degrees it will
answer the purpose for curing. The oak tierces for
curing are all right provided they are new. We advise
that you wash them out with scalding hot water, so as
to get rid of the oak taste. If the tierces are not new,
then you must make doubly sure that they are scalded
out thoroughly and at the same time you should use
our Ozo for cleansing them.
The old ice-box which you mention can be used for
dry salting hams and shoulders when the weather gets
cold, provided you do not let the meat freeze. You
must not let the temperature get below 35 degrees, be-
cause at a lower temperature, meat will not take on
salt. Hams can be dry salt cured just the same as side
meats, but when hams are very thick, we would advise
that you pump them. Our book, ' Secrets of Meat Cur-
'
ing and Sausage Making," will give you full informa-

tion as to the pumping process and a formula for
making the pumping brine. Hams are very seldom dry
salt cured; they are nearly always sweet-pickle cured.
A sweet pickle or sugar cured ham has a much finer
flavor than the dry salt cured ham.
If you pack side meat properly and overhaul it

regularly until it is fully cured, and if you keep the
temperature of the curing room at about 38 degrees,
you will have no trouble in keeping dry salt meat
in salt all winter. Of course if you keep it in salt
221
B. I-I E LLE Fi Sc C .
too long, it will get very salty. Our book on curing
meats will give you full directions for dry salt curing.
Hams, after they are fully cured in brine, can be
rubbed with salt and kept in a cooler for several
months, and if desired, all winter, but the shrinkage
will be great and they will take on salt and might be-
come too salty for your trade.
WHY OIL SEPARATES FROM I,ARD.

Query. —E. & W.: We are having trouble with our
lard; the oil separates from the lard during the warm
weather so part of the lard is really oilj and we cannot
use it in that condition. Our business is too small to
justify us in employing a practical man to take charge of
our lard. We ask you for your advice.
—
Ans," To keep the oil from separating from the
lard, you should carry out the following directions:
First, you should provide yourself with a lard cooler
with an agitator attached, as the lard after it is ren-
dered and when it begins to cool should be agitated
until it becomes thick like cream, before it is run
into the buckets. If lard is not agitated, when it is
cooled the stearin crystallizes and the oil separates
from the stearin , but by chilling the lard and by agi-
tating it while it cools, the stearin does not get a
chance to crystallize and the oil will not separate and
the lard will keep better in this condition. Lard that
is put up in winter for summer use is much improved
by adding about ten per cent of tallow, but when this
lard is sold, it should be sold as lard with ten per cent
of tallow added. If you wish to treat the lard that
you have on hand, we advise you to treat it as fol-
lows: For every 100 lbs. of lard, put 100 lbs. of water
in your lard kettle; add to it four ounces of our Lard
Purifier, and throw 100 lbs. of lard into this water.
Start the fire and gradually heat it until the lard is
melted and is as hot as it will stand without boiling
over. Keep on stirring the lard until it begins to
melt, so as to thoroughly wash it. After the lard is
thoroughly washed, you will find a certain amount of
scum will come to the top, skim this off and then
allow the lard to settle for about two hours, so that
all the water will separate from the lard and settle
down at the bottom. Skim the lard off the top of the
water and then let it cool, but keep on agitating it or
stirring it while it is cooling, until 'it is thick like
cream.
222
CîXCZJ^CrCD. U. S.-PL.
COATING BOLOGNA SAUSAGE NOT
NECESSARY TO PREVENT MOULD.
'Query. —E. I would like to ask you if you
D. writes:
have anything coat bdlogna with after making?
to I
think it is called Gloss or Lustre; have seen it used, but
have not been able to find out where to get it.
—
Ans. What jou refer to is Bologna Varnish. The
use of such a preparation has been practically discon-
tinued as it does not conform to pure food laws; it is
not proper that a varnish should be put on the outside
of food of any kind. Bologna Varnish is made from
shellac, and shellac is used in all kinds of furniture
varnish; so you can readily see that it is not the
proper thing to use on Bologna. In former years, the
use of varnish was quite general, but it was finally
discontinued, and is now practically a thing of the past.
If you want to prevent your Bologna from getting
mouldy, you should make them as follows: First, cure
the meat with Freeze-Em-Pickle as directed in our
book, ''Secrets of Meat Curing and Sausage Making,"
and add Bull-Meat-Brand Flour to the meat, as this
absorbs the moisture. Bologna made by the Freeze-
Em-Pickle Process keeps fine and will not mold for
a reasonable length of time.
MAKING SOAP FROM TALLOW.

Query. —F. B. writes: We have a little meat business
and quite often have ow. hand a surplus of tallow. Now
we have been thinking probably we could put this into a
soap, something cheap that would not cost us too much to
put on the market. Can you kindly give us any informa-
tion in the matter^ and if the idea is a practical one for
a small shop like ours?
—
Ans. It would not pay you to undertake to make a
hard soap in a small way, as it would be necessary for
you to compete with other soaps on the market, 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 profit. You would also find it quite a task to make
hard soap, and the time required would hardly justify
you to undertake it on a small scale. If you can dis-
pose of soft soap in your locality, we would advise you
to use your surplus tallow in that way, but, of course,
this suggestion from a financial point of view would
depend entirely upon whether there is a suf&cient de-
223
;
B. I-I EX-I-E FL ScCZm.

mand for such an article in your vicinity. Possibly
you could work up a trade among private families and
sexx it to them for scrubbing purposes, also to hotels,
stores and restaurants, but as your town is small, you
might have difficulty in disposing of a sufficient quan-
tity to make it pay you. On the other hand, it would
not cost you much to make the experiment. You are
surrounded by a good hog-feeding country, and it is
possible that you could dispose of quite a quantity of
soft soap to the farmers, as it is a very fine thing for
hogs, and the truth of the matter is, their hogs would
be much better off if they would feed it frequently.
You might be benefited more by this suggestion than
by sales from other sources.
The following is a recipe for making soft soap with
potash: To 20 pounds of clear grease or tallow take
17 pounds of pure white potash. Buy the potash in as
fine lumps as it can be procured, and place it in the
bottom of the soap barrel, which must be water-tight
and strongly hooped. Boil the grease and pour it boil-
ing hot upon the potash; then add two large pailfuls
of boiling hot water; dissolve 1 pound of borax in 2
quarts of boiling hot water and stir all together thor-
oughly. Next morning add 2 pails of cold water and
stir for half an hour; continue this process until a bar-
rel containing thirty-six gallons is fined up. In a
week or even less, it will be ready for use. The borax
can be turned into grease while boiling, and also 1
pound of rosin. Soap made in this manner always
comes, and is a first-rate article, and will last twice
as long as that bought at a soap factory. The grease
must be tried out, free from scraps, ham rinds, bones,
or any other debris; then the soap will be as thick as
jelly, and almost as clear. To make soft soap hard
put into a kettle four pailfuls of soft soap, and stir
in it by degrees about one quart of common salt. Boil
until all the water is separated from the curd, remove
the fire from the kettle and draw off the water with
a siphon (a yard or so of rubber hose will answer)
then pour the soap into a wooden form in which muslin
has been placed. For this purpose a wooden box, suffi-
ciently large and tight, may be employed. When the
soap is firm turn out to dry, cut into bars with a brass
wire and let it harden. A little powdered rosin will
assist the soap to harden and give it a yellow color.
If the soft soap is very thin, more salt should be added.
224
c: MIc -fs. C3 a. u. s. -H..
PLANS FOR SAUSAGE FACTORY.
—
Query. O. C. L. writes: I am now in business again
on my own hook, so please send me your book on Meat
Curing and Sausage Making. I will, in the near future,
equip my market with an up-to-date sausage factory. I
have the following machinery: 1 six-horse power gasoline
engine, silent cutter. Enterprise machine, 1 bone cutter, 1
steam, boiler for rendering lard, cooking sausage, etc. The
room I intend to place this machinery in is 15x25 feet;
would like to hear some of your suggestions, and plans in
placing the machinery; would appreciate this very much.
Has the freezing of pork sausage any detrimental effect
on the flavor of the sausage? Accept m,y well wishes.
—
Ans. The machinery you enumerate will give you a.
sausage plant that is quite complete. We think, how-
ever, that your room is a little bit small in which to
place so much machinery. If you could put the boilei
and rendering kettle in another room, away from the
sausage factory, it would be better. You would prob-
ably be able to make such an addition as would answer
your purpose at a very small cost. This arrangement
would make it much more convenient because the boiler
and the rendering tank in your sausage factory will
make it very hot. The arrangement or disposal of the
machinery will not make material difference in a room
of the size mentioned. You can arrange it most any
way to best suit your convenience.
The freezing of pork sausage certainly has a most
detrimental effect on the flavor. Freezing meat always
tends, to some extent, to spoil the flavor of the meat.
When the albumen of the meat is frozen, and is after-
wards thawed out, the albumen leaves the cells of the-
meat and in that way the flavor is lost and the meat
becomes insipid.
PURIFYING TALLOW.
•Query. —T. W. C. writes: "I am tanking mutton and
beef tallow together at J/O pounds pressure, 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 com-
pound."
—
Ans. It would not be practicable to use our Lard
and Tallow Purifier in the tank. It can be used to
greatest advantage in an open jacket kettle. You can.
treat the tallow in the jacket kettle after it is ren-
dered and comes from the steam tank.
225
B. i-i E ilîl-e: I^ Sc cz d.
SWEETENING INSIDE OF ICE BOXES.
Query.^-J. J. N. writes: ''Will you please let me know
of something that will sweeten the inside of my ice box?
It gets to smelling foul in spite of everything I can do for
it."
Ans.—TMs a difficulty which can be readily over-

is
come. If you use our Ozo Antiseptic Washing
will
Compound in hot water for washing the floors and the
walls and also racks or shelves that you may have in
the ice box, it will effectually sweeten and purify the
wood. When this has been done, you should make a
practice of sprinkling a small quantity of Freeze-Em
very lightly on the floor, shelves and racks and also
a little on the walls of the ice box. Some also should
be shaken out of our dusting can and thrown into tne
air in the interior of the box. Sufficient should be used
to thoroughly impregnate the air with Freeze-Em so
the powder will settle all over the inside of the box.
You will thus get the benefit of the well known prop-
erties of Freeze-Em and the air will be entirely sweet.
By repeating this process occasionally, you will never
have further trouble from your ice box but will always
be able to keep it clean and pure so that its odors
will not affect the meat or other contents.
STARTING A BUTCHER BUSINESS.

—
Query. M. E. A. writes: Will you please forward me
another copy of your desirable book, ''How to Cure Meat
and Make Sausage"? And if it is not too much trouble,
I would like to have you advise how it is best to start in
the butcher and pork packing business in a small way.
I have about $700 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 good, and also to fit up a sausage
kitchen and have everything that a man needs to run the
business successfully. I may as well state that I have had
lots of experience, but after reading your book and the
advice that it gives I am sure that even experienced 7nen
can learn a lot by reading it.
—
Ans. With such a limited amount of capital, it
would be advisable to buy second-handed fixtures.
These can always be obtained much cheaper than new
ones, and you can get good fixtures which will answer
the purpose, but they must be neat, clean and in good
repair. If you intend to do your own butchering, our
advice is that you make arrangements with some
butcher who has a slaughter house, and where you can
226
CHIC-SLCJa U. S.-?L.
do your butchering, and pay him a certain amount for
each animal slaughtered. A very important point that
we advise you to follow is to sell everything for cash
only, as your capital is not sufficient to give credit to
anyone. Were you to give credit and make a lot of
book accounts, you would soon run out of money and
would not be able to buy large stoek and supplies for
your market. We also advise that you induce your cus-
tomers to take their meat home with them, and thus
relieve yourself of the necessity of keeping a horse
and wagon for delivery purposes. This would save
quite an outlay in capital, and a great deal of expense
and time. You can then announce with a small adver-
tisement in the daily paper that you sell for cash only,
and that you can afford to be more liberal with your
customers than you could if you carried accounts, and
because you do not incur the expense of delivery.
Such an advertisement with placards in your store, no
doubt, would result favorably. You must remember at
all times that your capital is limited and that you must
*
' trim your sails
'
' accordingly. It is the over-reaching
the limits of the possibilities of capital that make the
most failures among tradesmen. We would not advise
you to advertise meat at a cut price because you sell
for cash; people do not want stuff that is cheap, for if
you sell stuff at a low price, they imagine there is
something wrong with it. Charge the same price that
all the other butchers do, and in that way, keep their
friendship. If a woman gets something that she doesn 't
like and brings it back, tell her that you are very
glad she brought it back, if it did not suit her, because
you never want any of your customers to keep any-
thing that does not please them.
A sausage room can be rigged up very cheap; all you

need to start with is a small Enterprise grinder, so
that you can grind up your trimmings and work them
into sausage, and by working the meat trimmings up
into the different formulas that we give in our book,
''Secrets of Meat Curing and Sausage Making,"
you will not have any loss, as all of your trimmings
can be worked up to good advantage. You also should
make a great display of your own cured corned beef
and turn out fine corned beef, so that when your cus-
tomers buy it, they are well pleased. The main thing
'
in the success of running a retail market is that the

butcher understands how to buy his live stock so that
227
B. h: e i^lê:^lES Sc c a. i=t
he gets the right quality of beef and gets it at the
right price. If you have good meats to sell you will

have no trouble in selling them, but if you have poor
goods to sell, you may sell them to a customer once
or twice, but the third time the customer will not come
near you. The same thing holds good with you; if you
were buying some of your supplies from the jobber and
the jobber did not send you good goods, you may try
him once more and if he again sends you poor goods,
the third time you certainly will not buy from him,
but you will go to some other jobber who will give you
the best goods for your money. Your customers are
just as smart and as sensitive as you are, and want the
same kind of treatment that you like, so if you will
always treat your customers as you would like to be
treated yourself if you were buying meat at a market,
you are bound to meet with success.
CUTTING UP MEATS—NECESSARY FOR

EXPERIENCE.
Query. — J". J. writes: 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 meat; also
let me know the price of your book, and if you know of
a good firm handling butcher supplies and refrigerators.
—
Ans. We judge from your inquiry that you are in-
experienced in the meat business, and if such is the
case, we would advise that you go to work for
some good butcher for a while before going into the
business for yourself. You could there learn the prac-
tical side of the business, and provided you do not now
understand how to cut up meat to the greatest profit,
you could acquire knowledge upon these points which
would be of more value to you than volumes that could
be written up"t)n the subject. We most emphatically
advise you to learn the business thoroughly before em-
barking into it on your own account. We take great
pleasure in sending you our booklet, '^Secrets of Meat
Curing and Sausage Making," which you will find of
great value to you in teaching you to cure meat and
make sausage.
228
CHIC -?5. C3 a, TU. S. -H..
IMITATION FREEZE-EM PICKLE.
—
Query. L. M. writes: "M d , from whom
Ibuy most of m,y butcher supplies, handle an imitation of
your Freese-Em, Pickle which they claim, is the same as
your preparation. I do not want it and will not have it.
They tried to convince me that what they had is what I
want, but I have used Freeze-Em Pickle for years and,
knowing from your advertisements that there are im,ita-
tions of it, I want to steer clear of them. Will you please
send me the name of a jobber handling Freese-Em Pickle
near me?"
—
Ans. ^This is a clear case of an attempt for a sub-
stitution of spurious goods for those of our manu-
facture. These dealers can not help knowing that our
customers want rreeze-Em-Pickle, and nothing else,
but for the sake of reaping an illegitimate profit, they
misrepresent imitation goods as being the same as ours.
We wish to state that there is no other preparation which
is the same as Freeze-Em-Pickle, and all claims to
that effect are absolutely false. They are merely the
tricks of illegitimate dealers to pirate the good repu-
tation made by our preparations. In order to be con-
vinced of the superior quality of Freeze-Em-Pickle, it
is only necessary to test it with any preparation pur-
porting to be the same or similar to it and selling under
similar names, which are calculated to deceive.
SOURING OP HAM IN SMOKE HOUSE.

Query. —M.P. M. writes: "I am having trouble with
my ham,s souring in the smokehouse. They seem, to get too
much sm,oke. What can you suggest that will help me
to avoid this trouble and to keep my ham,s sweet?"
Ans. —You are mistaken in that your

supposing
hams sour from getting too much smoke;
that is not
the trouble. Hams will not sour from such cause.
Your trouble is owing entirely to the fact that the
hams are not properly and fully cured before going
into the smoke house. Smoke aids to preserve hams
and will not cause them to sour. They sour because
the portion that has not been thoroughly cured, which
is generally close to the bone, has not been reached
by the brine. In many cases souring comes from im-
perfect chilling of meat before putting it into the
brine; then again you may not have overhauled the
meat at the proper time and with the frequency which
229
B. i-I E LI_E: Fi ScCZ a.
good curing requires. In the first place, the hog should
not be killed when overheated or excited. Second,
after they have been scalded and scraped, they must
be dressed as quickly as possible, washed out thor-
oughly with clean water, then split and allowed to
hang in a well ventilated room until partly cooled off.
They should then be run into a cooler or chilling
room as quickly as possible, where the temperature
should be reduced to 32 to 34 degrees Fahrenheit. They
should be allowed to thus chill for 24 hours for medium
size hogs. When hogs are properly chilled, the tem-
perature of the inside of the ham or shoulder will
not be more than one to one and one-half degrees
higher than the cooler. Those without ice machinery
for curing, who are using common ice houses, can em-
ploy the crushed ice method for chilling the meat. By
this is meant to put the meat on the floor and throw
cracked ice over it, and thus allow it to remain over
night. After being thoroughly chilled, the hams must
undergo the various processes which you will find set
forth in our book, ''Secrets of Meat Curing and Sau-
sage Making," which we take pleasure in sending to
you free of charge. If you will follow the directions
contained in this book you will never have trouble with
soured hams from imperfect curing or other causes.
CLEANING CASINGS.
—
Query. S. & H. write: "I would like to know if you
have any preparations for cleaning casings. We clean all
the casings we get and would like to get some chemicals
to take the tallow and lard off of them."
—
Ans. There is no preparation that will free the lard
from casings. If you use something that is strong
enough to take off the fat, it will eat up the casings as
well. The only thing practicable that can be done is
to wash the casings thoroughly and change the water a
number of times. 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 casings. The
fat you will have to remove by hand. There are ma-
chines made for removing the fat from casings, 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 day.
230
EMI cj^ Cj- a. U. S. -?^.
CAUSE OF ''RUSTY" MEAT.
—
Query. R. J. B. writes: "We keep our meat in an ice
box 35 degrees cold and the barrels we used in curing it
were galvanized, and we have used than for five years.
We use the regular pickling salt. Our meat comes out
rusty. What can you suggest?"
—
Ans. If your cooler is kept at 35 degrees, you must
have an ice machine instead of the regular ice box or
cooler, and 35 degrees is too cold for curing purposes.
An even temperature of 38 degrees is the proper one
for curing meat, and all packers who use ice machines
should endeavor to keep their coolers at a temperature
not varying from 37 to 39 degrees, and they never
should be allowed to get above 40 degrees. Meat will
not cure in any brine or take on enough salt when dry
salted if stored in a room that is below 36 degrees. If
meat is packed even in the strongest kind of brine
and put into a cooler which is kept at 32 to 33 degrees-
and thus left at this degree of cold for three months^
it will come out of the brine only partly cured; it will,.
therefore, only keep for a short time and will start to
decompose when taken into a higher temperature. If
you have used galvanized iron tanks for five years, it
is possible that the zinc or the galvanizing is worn off
on the inside of the vats so as to expose the iron.
Brine will rapidly rust iron and that will cause your
meat to become rusty. Galvanized iron tanks for cur-
ing are all right until the galvanizing is worn off and
the moment this happens, the tanks are useless for
curing purposes. Salt that is rusted or salt that is
shoveled with a rusty shovel will also cause rusty meat.
It is absolutely necessary that the salt be pure and free
from rust. If live stock is driven for some distance
and slaughtered while it is overheated, the meat will
not cure properly and will also turn out rusty. Stock
that has been driven should always be allowed to re-
main in tte pens over night. We send you our book^
"Secrets of Meat Curing and Sausage Making," which
you will find full of valuable information in reference
to curing of meat. If you will follow the directions,
contained therein closely, you will always have good
results.
231
B.i-IE L-L.E:F?. Sc CD.
SALT FOR BRINE—BOILING BRINE-
ROPY BRINE.
Query. — W. M. writes: "Is common barrel salt or rock
salt the bestand cheapest to use for m,aMng brine? I
have been using rock salt and I think it is sweet, but in
have to boil it in order to dissolve the
-using rock salt I
salt. necessary to boil the water if it is pure? I am
Is it
having trouble with my brine. It becomes jelly-like in
summer and in winter. What is the cause of this?"
—
Ans. Evaporated salt, or what is known as the or-
dinary barrel salt of a good quality, is generally ap-
proved by butchers for making brine. Eock salt is
much used by the large packers, as it is a stronger
salt, but their facilities for curing meat are altogether
different from those of the butcher and the ordinary
<iurer.
It is not necessary to boil thewater for brine if you

know be perfectly pure. If its purity is doubted,
it to
it should always be boiled and the impurities which
rise to the top should be thoroughly skimmed off, or if
they precipitate the water should be carefully drawn
off. When brine becomes jelly-like, you mean that it
gets ropy. This condition is owing to a great many
causes; sometimes it is due to the sugar which may
be of low grade or unrefined, or where molasses and
syrup are used, it quite often results. The best grade
of granulated sugar should always be used for brine.
Sometimes the ropiness of brine is due to the pack-
ages in which the meat is cured. This is especially true
when syrup barrels are used. One of the most common
causes of ropy brine is owing to the fact that the meat
is cured in too warm a temperature. If the curing tem-
perature is kept from 38 to 40 degrees, the brine will
remain thin and not get ropy, but there is always risk
in a temperature higher than we have given. If the
meat has not been properly chilled before putting it in
pickle, ropiness will also result. Great care should
always be given to meat before putting it in the brine,
as it will become soft and spongy if not chilled
through to the bone. When in this condition it be-
comes pickle-soaked and contaminates the brine.
232
CZT^XCZJ^C^CD, TU. S.-?^.
PACKING EGGS.
Query. —D. B. writes: "I have been using your goods
forsome time tack and they give the best of satisfaction.
Can you give w,e a good recipe for packing eggs?"
—
Ans. You will find the following very efficient for
preserving eggs: To each pailful of water add two
pints of fresh slaked lime, one pint of salt and one
ounce of White Berliner Konservirungs-Salze; mix well
and then fill a barrel half full of this fluid, put the
eggs into it and they will keep for a long time. The
eggs, of course, should be stored in a cool room. A
eool cellar will answer, but the temperature should
—
never be allowed to get too low never lower than 38
degrees.
HOW TO TEST VINEGAR.

Query. —
G. G. writes: "Do you sell a thermometer or
gauge for testing vinegar? How am, I to know the degree
of strength of the vinegar without a gauge?"
Ans. —Vinegar is with a special apparatus

tested
-called a Twitchel Tester. Unless you use large quan-
tities of vinegar, it would hardly pay you to go to the
expense of buying such an apparatus as they are
rather expensive and cost about $15 each. If you buy
the vinegar by the barrel from the wholesale grocers
and specify the degree of strength, they will give you
the article desired. If you have any doubts as to the
purity of vinegar there are various ways to test its
purity. The adulterant of vinegar is sulphuric acid,
which increases its indicated strength. Sulphuric acid
can be detected by placing some of the vinegar to
be tested in a saucer. Put some white sugar in the
vinegar and evaporate to dryness by placing the
«aucer on top of a boiling water kettle. After the
water has evaporated if the sugar turns black, the
vinegar contains an adulterating acid. In lieu of a
saucer, a teacup can be used in which the vinegar and
sugar can be placed. 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 evaporated. If the
vinegar contains free sulphuric acid the dry sugar will
I)e found to be blackened. These are simple methods
and are claimed to be more accurate as a test than the
233
B. I-i E LLE F?. Sc CZ D.
use of the Barium Chloride Test. The Barium Chloride
Test is as follows: Mix one pound of Chloride of
Barium with ten parts of water. A little of this mix-
ture dropped in vinegar will quickly test its purity.
If the vinegar contains sulphuric acid, this mixture
will make it turn flaky at once, but if it remains clear
and shows no change, the vinegar is free from sul-
phuric acid adulteration. Sulphuric acid makes vine-
gar show a very high test when, as a matter of fact,
it is of very poor strength.
SEPARATING WATER FROM LARD.

Query.— C. W. writes:
"I have my lard in such a shape
that I don't know whatto do with it. It seems that the
water will not separate from the- lard and the m,ixture
stays about the thickness of cream and about as white.
Can you give me any instructians or advice?
—
Ans. To overcome your difficulty, we would advise
you to remelt the lard and heat it quite hot, even up to
190 to 200 degrees, but do not let it come to a boil.
Then let the lard settle. The water and impurities
will settle to the bottom. The lard will rise to the top.
If you heat the lard to the boiling point of water, that
is, 212 degrees, 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 kettle.
When it foams, it will bring the impurities to the sur-
face, besides much of the moisture will evaporate.
Either of these methods will remove your difficulty.
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 bottom. After the lard is
melted, dip it from the kettle, or if you have a lard
cooler, run it into the lard cooler; be careful, though,
that all water which may be at the bottom of the kettle
!? drawn off first if your intend to run the lard into a
lard cooler. You will have to get rid of the water that
is in the lard, so do not stir the lard while the water
is still in the kettle. If you dip the lard out of the
top of the kettle and place it in a lard tierce, when the
lard begins to cool, you can stir it and keep on stirring
it until it is thick like cream; it should then be run
into buckets. You can readily understand that if there
is a large per cent of water in the lard, it will keep
the lard soft, which is the trouble you are now having.
234
CZI^XCZJ^CJCD, O. S.-H..
DRY SALTING HAMS AND BACON IN A
FREEZING TEMPERATURE.
—
Query. K. & A.: Will you kindly furnish me with in-
formation how to cure breakfast hacon, hams, etc.? I pre-
fer to cure the meat in dry salt instead of a pickle, be-
cause the pickle freezes badly in winter.
Ans. —In answer to your esteemed letter will say

that ifthe place where you are curing the meat is so
cold that the pickle freezes, you should not attempt ta
cure your meat with dry salt, because you will not be
able to cure meat in that temperature. When meat is
put in pickle and it is kept in a place which is below
freezing point, the meat will not cure, as meat doea
not take on salt below 36 degrees above zero. If you
pack the meat in dry salt, it will not cure in any tem-
perature below 36 degrees, and unless you can fix your
room so as to keep it at the right temperature, we
would advise that you abandon the curing of meat^
because your loss from spoiled meat will be so great
that it would not pay you to cure your own meat, and
it will be much cheaper for you to buy it. If you will
read directions carefully in our book, ''How to Cure
Meat," you will understand why it is necessary to
keep the meat at the right temperature when curing it.
HOW TO SWEETEN AND WHITEN LARD.

Query. —
C. W. F. writes: "I have about two tons of
lard infifty-pound tins that has become the least bit
rancid and dark. Will you please tell me if your Lard^
Purifier will bring this lard around sweet and all right?
I have a good lard agitator run by power.''
—
Ans. Our Lard Purifier will remove the rancidity,,
make the lard white and purify it. The lard should be
remelted in a clean kettle with 100 pounds of water
to every 200 pounds of lard. Before adding the lard,
dissolve in the water one pound of Lard Purifier for
every 200 pounds of lard to be treated. Then boil the
lard and water together for five minutes, stirring con-
stantly, so that the water and the lard are thoroughly
mixed. Then allow the water to settle to the bottom of
the kettle and skim the lard off the top or run the
water off through a faucet at the bottom of the kettle.
Eancid lard or tallow treated in this manner will be-
perfectly sweet. ^
235
^=:m±iksmmm=A=m^mmMmi
BULL-MEAT PREFERABLE FOR SAUSAGE.
Query. — & R. write: There is a prevailing notion
Z.
among local butchers that bull meat possesses qualities
which make it superior to first-class steer or cow m,eat for
m.aking bologna and weiners. Is this not an erroneous
idea? How can bologna and weiners be prevented from,
turning dark and shrinking within a few days after mak-
ing if exposed to the airf
—
Ans. The opinion of your local butchers is correct as
far as it concerns bull meat as the best meat for bo-
logna and Wienerwurst. 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 cow.
If you take the bull meat and chop it up, you will find
that it is sticky and binds together, while if you take
meat from an aged cow and chop it up it will not
bind together, is mushy and soft to the touch, and
when cooked frequently crumbles and falls apart. But
the great advantage of using bull meat in preference
to that of the steer and cow is on account of its greater
absorption of water. The more water you work into
the meat while it is being chopped, the more tender
and juicy will be the sausage. Bologna made without
adding sufficient water while being chopped is apt to
be dry when cooked and unfit to eat. As it is often
impossible for the local butcher to secure bull meat,
we invented the preparation known as Bull-Meat-
Brand Flour, which gives to sausage the same proper-
ties as does bull meat. Its use has become universal
and it is no exaggeration to state that it is indis-
pensable to the sausage maker. In answering your next
question, we can say that the probable cause in most
cases why sausage dries up, shrivels up, shrinks or
turns dark within a short time after being made is
because there wasn't sufficient addition of water dur-
ing the process of making the sausage. It is also pos-
sible that these effects of which you complain were
due to causes produced by the way you salted your
meat or what you salted it with. If you will follow
our instructions on Bologna making given in our book,
^^ Secrets of Meat Curing and Sausage Making," you
should have no further trouble. The book is sent free.
236
c H I c -a Cj a. xj. s. -H..
MEAT MOULDING IN A COOLER.

—
Query. M. £ S. Co.: Please forward to us one of your
brine tester hydrometers. Ought fresh beef to mould in
a cooler where the temperature is 36 degrees, after being-
in there ten to fourteen days? We have lost meat this way
in a cooler with three coats of white lead throughout and
the temperature m,aintained by ice. Not only has meat
moulded, but it has had a pine taste.
Ans. —As requested, we have sent you a hydrometer
by express. You wish to know if fresh beef stored in
a cooler ten or twelve days should begin to become
mouldy. You say that your cooler is cooled by ice and
that its temperature is 36 degrees. Weare inclined
to believe that your thermometer is not accurate. It
would be very difficult to get the temperature of a
cooler down to 36 degrees with ice. If an ice box i&
kept closed from Saturday night until Monday morn-
ing the temperature runs down to 36 or 37 degrees,
but where it is in constant use, and opened from time
tc time throughout the day it is almost impossible
tc reduce the temperature to 36 degrees, unless the
cooler is a very small one and a large amount of ice
is packed in the ice chamber above. Try another
thermometer. It is important to have one that is right.
Do not buy a cheap thermometer for a cold storage
tester. If your cooler is constructed properly it should
be perfectly dry and all the drip water drained with-
out entering the storage chambers. A cooler, even
when cooled with ice, should be so dry on the inside
that a match might be struck on the sides. If the
cooler is moist, there is no need to search further for
the cause of your meat moulding. If the cooler is
perfectly dry then the beef will keep about two weeks
without moulding, then it is liable to mould slightly,
but not enough to do any harm. It is frequently
stored three weeks before it is consumed, and when
—
kept that long it is tender and juicy in other words,
it is *'ripe." You say that your meat tastes of pine.
You did not state whether or not your cooler was a.
new one or not. If it is a new one and has been
properly constructed it should not give meat a taste;
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 mould. Then again the walls.
237
B. HE i_-xê: 1^ Sc
:r. iz; a.
Tiiaj have been stuffed witli green pine sawdust, and
this will cause trouble. It may be that your cooler
is a home-made one, not properly constructed; perhaps
the circulation is not right. You merely state that
the meat moulds and tastes of pine, whereas you
should have given full details. 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
reniedy as well.
CAUSE OP FAILURE IN CURING BACON.

Query. —
T. K. writes: "We have teen having trouble
with our bacon. We put it down in second-hand lard
tierces which we got from the large bakers here. We
thoroughly cleansed them with boiling water before using
them,, and have been careful to weigh everything and
^measure the water we m,ade the brine out of. We used
brown sugar, the same as we have always used previous
to this time. Our bacon was thoroughly cooled out before
it was salted, and was never frozen. After being put in
the pickle, we let it stand in the back part of the shop,
where the temperature was often below freezing, but never
cold enough to freeze the rneat in the brine. We repacked
it by m,oving from one tierce to another, always putting
the same brine on the meat. We usually let our bacon
in the brine for six weeks, unless it is very heavy, then we
let it in a longer tiyne. We usually keep four tierces full,
and by moving from, one to another always have the last
one ready to take out and smoke. We used just the com-
Tnon barrel salt and have always had good results until
now; in fact, this time the meat is perfectly sweet, but
the fat of it is very dark colored, while heretofore it has
always been nice and white. We do all our own killing.
If you can tell us what we have done wrong, we would
like to knoio, as we are always trying to improve when-
ever we can."
—
Ans. You have been very fortunate indeed to have
escaped trouble if you have always cured your bacon
as you explain. There are many things which you
have done while curing which are likely to cause you
serious trouble, and which should never be done in the
future. You are lucky that some of the meat did not
spoil completely. It is never advisable to use lard
tierces for curing, as the the lard is run into the tierces
while hot, and the fat naturally soaks into the wood.
This fat in time becomes rancid, and is likely to con-
taminate the brine and also the meat, even though you
ficald out the tierces, you do not get the grease
238
cMI c:;-?5.Cj a, tj. s. -?L.
out of the pores of the wood. It is always best and
safest to use new tierces for curing purposes; in fact,
there is great risk in using anything else. You should
never use brown sugar for sweet pickle, but the very
best grade of granulated sugar. Brown sugar is always
more likely to contain foreign substances detrimental
to the brine, and in most cases causes the brine to turn
ropy, sometimes even causing it to ferment. The purest
of sugar should always be used for sweet pickle. 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 38 degrees during the entire period of curing.
You state that your meat was sometimes in a tem-
perature below freezing point, but never cold enough
to freeze the meat in the brine. Such a degree of
temperature is enough to ruin your meat, as the curing
room should never be allowed to go below 36 degrees.
The moment you get the temperature below 36 degrees,
the meat ceases to, take on salt and will not cure;
besides, it is likely to spoil in the brine. It is all
right to cure heavy Breakfast Bacon six weeks, but
bacon from light or small hogs will cure perfectly in
twenty to twenty-five days. The meat, however, at a
temperature below freezing point would not cure in six
weeks or even in a much longer time. We, of course,
understand that the temperature in your curing room
was not always below the freezing point, but it should
never be that cold.
We are going to send you free of charge our book,
*' Secrets of Meat Curing and Sausage Making," and
we will ask you to read carefully all we have to say on
** General Hints for Curing Meats," which covers the
entire process, including chilling, overhauling, pump-
ing, packing, temperature, etc. You will also note that
we advise against the use o:^ molasses and syrup bar-
rels, as they are liable to cause ropiness of the brine.
Also" note what we have to say in regard to the hand-
ling of meat in curing, the chilling room, the condition
of the meat, and the proper time to slaughter. If you
will read carefully all we have to say in reference to
curing in this book and will follow our methods and in-
structions, you cannot fail to turn out the finest kind
of mild cured sweet pickled meat, having a most de-
licious flavor and a beautiful appearance. We ask you
to make the trial and report results.
239
B. PI E LLE R. Sc CHa.
HOG CHOLERA AND OTHER SWINE DIS-
EASES^HOW TO RECOGNIZE AND
WHAT TO DO.
—
Query. G. 0. B. writes: "We feed and fatten nearly
all the hogs and cattle that we kill, and of late we have
teen having poor success with our hogs. They seem to
thrive for a while, tut after keeping them in feeding lots
for a few weeks, they tegin to sicken and die; fresh hogs
placed in the same quarters also sicken and die. We have,
of course, supposed the troutle to te Hog Cholera. Can
you give us any advice?"
—
Ans. We send full instructions by mail as to hand-
ling diseased hogs. The Cholera can be detected in the
carcass by congested blotches, purple in color, which
show in the skin about the ears, throat, legs and belly.
The heart, lungs, liver, spleen and intestines also show
congestion and hemorrhages. As to the disease itself,
which every butcher should fully understand, the fol-
lowing are the general characteristics and symptoms:
The first outward manifestations are fever and shiver-
ing spells. Extreme dullness, disposition to keep the
nest and to get under the litter. The first stages de-
velop constipatior and scanty urine; as the disease
progresses, there is diarrhea with fetid discharges.
There is an occasional dry cough and congestion is
noticeable about the belly, neck, ears and legs, which
show purple blotches. The eyes matter, the hogs be-
come very much emaciated and too weak to stand. If
forced from the nest, they do not keep their feet long,
but draw themselves together, showing extreme gaunt-
ness and contraction of the belly. These outward symp-
toms are generally preceded by an incubation of the
disease which is not apparent; as the disease is caused
by bacteria taken into the system in food or drink, or
inhaled through the lungs, the period of development
before the virus affects the blood, might have a varia-
tion of days. Much will depend upon the resistance
of the hog. In older hogs, it would be prolonged; in
fact, some old hogs resist the attack altogether, but
shoats and pigs succumb without much resistance. This
variation is owing to difference in strength, vitality
and purity of blood. The point of attack in Hog
Cholera is the blood; the quality of the blood deter-
mines the character and strength of the disease.
^
Healthy blood destroys and throws off the germs which

create Hog Cholera and the hog is thus held immune.
240
. U. S.iS..
Unhealthy blood affords nesting places for these germs
and thus produces severe hemorrhages in the various
organs and lymphatic glands; also ulcerations in the
intestines and disintegration of the lung tissues. This
is the process of destruction in Hog Cholera, but it all
goes on unseen; the outward symptoms sometimes do
not develop until it is too late for remedial help;
death will often destroy a herd before the presence of
the disease is known. Hence, the importance of pre-
ventive measures, especially when Hog Cholera is
known to be in other herds in the locality. When it is
remembered that infection can be carried in the air, in
the streams and drinking places and in a hundred other
ways, the wisdom of precautionary measures is ap-
parent to all. By regenerating and toning the system
of the hog it can be made immune to attack. Blood
that is strongly vitalized will expel the virus of the
disease and render it impossible for the germs of Hog
Cholera to propagate. Owing to similarity of symp-
toms, but more frequently to the lack of information
as to the character of Hog Cholera, the names of Hog
Cholera and Swine Plague have been applied to many
diseases. Among them are the following:
Gangrene, often called Hog Cholera, but a specific
disease which owes its origin to specific causes. Gan-
grene is the result of smut grain and is most prevalent
during seasons of extreme moisture and heat, when the
fungus growth of corn is most noticeable. It is also
evident in distillery fed hogs and results from blood
poison, the sequel of a diet that destroys the assimila-
tive power of hogs by the overheating results of food.
Gangrene manifests itself in a sudden attack of the
extremities, which break out in a sloughing of flesh
about the ears, feet, tail, throat and jowl. These
rot off without apparent cause and when the malady
attacks vital parts, the animal dies; thus entire herds
are decimated. Gangrene is only another name for
virulent blood poison; it is specific in character but
cannot be classed with the specific germ causing Hog
Cholera. It is not contagious; it is epidemic or en-
demic only to the extent that grain and food are
tainted with ergotized fungi and fermentative poisons,
or when the malarial conditions of localities produce
these abnormal results of food.
Malignant Sore Throat, which manifests itself in
vomiting, difficult breathing, suffocating, a protruded,
241
B ti E LL. E R. Sc C a.
blotched tongue^ Mgh fever and sudden death in
strangulation or coughing, is also erroneously classed as
Hog Cholera when it appears in a herd in epidemic
form. This disease is more properly named Diphtheria,
which owes its origin to a specific poison. Pneumonia
and Diphtheria are both popularly classed as Hog
Cholera, but improperly so. Though just as fatal as
malignant swine plague, and of an infectious character,
they should be properly designated and diagnosed. Un-
like Hog Cholera, Pneumonia is not a disease of peri-
odicity; the hog is always subject to it, and is pecu-
liarly susceptible to its fatal effects.
Malignant Catarrh is also given the name of Hog
Cholera, but is distinct in form and sequence and is
symptomatically, unlike Hog Cholera, caused by spe-
cific bacteria. Malignant Catarrh is a severe attack
upon the mucous membranes, spreading from the nasal
passages to the larynx, windpipe and bronchial tubes
and thence to the abdominal organs, including the
liver, spleen, kidneys and intestines. The disease is
always accompanied with a hoarse, hacking cough and
high fever. Breathing is labored, the flanks are pant-
ing and there is a marked breaking down of the hind
quarters. The disease often lies dormant for some
time and then develops rapidly, with fatal results, and
in this particular resembles Cholera.
Anthrax, one of the most infectious of all animal
diseases, is also termed Hog Cholera. This malady is
not frequent among hogs but has developed in certain
localities among "Cattle followers." Whenever An-
thrax, Bloody Murrain, or Black Tongue makes its ap-
pearance among cattle, it is generally communicated to
hogs, and shows in swellings or carbuncles about the
loins, back, neck and legs, with other symptoms special
to that disease.
Swine Fever is a form of Hog Cholera localizing its
attack more to the lungs, but finally involving both
lungs and intestines. The general symptoms are so
cimilar to Hog Cholera as to render the two forms of
ihQ ^sease hardly distinguishable. It was at one time
supposed that both Hog Cholera and Swine Fever or
Plague, owed their origin to the same disease germ,
but more recent investigation differentiates upon this
point. It has been discovered that while their char-
acteristics are similar, they are not identical, nor are
the germs similar in structure or habits, the Swine
Fever germ being more passive and less aggressive than
242
c::K[ic_:-H.CTa. u. s.-a.
the Hog Cholera germ, but finally just as destructive.
Swine Fever germs are atmospheric in origin and pass
into the system through the lungs, where they first find
culture, and thence are carried to the serous mem-
branes and the circulatory system. While not as viru-
lent, the getm of Swine Fever is even more invidious
than the germ of Hog Cholera. It will lie in abeyance
in the system of the hog for days, weeks or months and
await the favorable conditions which enable it to mul-
tiply and destroy. During this period of dormancy
the hog is apparently well, he is in usual appetite,
maintains his activity and growth, but as soon as the
limit of his vitality is reached and the system ceases to
overbalance its natural losses, there is deterioration in
blood and the virus of the Swine Fever germ is de-
posited all through the system. There is an instan-
taneous break-down and the violence of the attack of
Swine Fever which follows is only measured by the
individual strength of each hog.
SMOKING MEAT IMPROPERLY.

—
Query. F. & B. write: "We would like to know how to
prevent our meat from turning black when smoking. We
have the fire underground about three feet from smoke
house, then send it underground to the meat. We have
smoked but three days and all of the meat is black. Have
you anything to wash it off?
—
Ans. We are inclined to believe from what little de-
scription you have given us that the trouble is due to
the contrivance that you use; it does not permit proper
combustion of the smoking material, and the result is
that carbon is formed, which gets on the meat and
colors it black. If you will use hard maple or hickory
wood or even oak, and give the fire sufficient draft,
you should not have the trouble you experience. It is
a good way to build a good, bright fire with maple or
hickory wood and then partly cover or bank up the
wood with hickory or hard maple sawdust. This will
cause the fire to smoulder. We
have no special prep-
aration for removing the black color. We would advise
you to take warm water and wash the meat with a
scrubbing brush. You can have the water quite hot, so
that the black can be easily removed, then hang the
meat up to dry and if necessary, smoke it lightly for
a short time.
. 243 „ _ _ _ ..„.„
B. tÊ m^
LLEF2. Sc CZa.
HOW TO TREAT PORK WHICH IS TOO
SALTY.
—
Query. F. B. writes: "We have about twenty barrels
of pork that have become very salty in the brine. What
would you do and how can we get the brine out?"
—
Ans. Salt pork is usually put down in very strong
brine, therefore it is perfectly proper that pickled
pork should be very salty. If it is desired to store the
pork for a long time, it should be left in the strong
brine and in order to freshen it so that it will not
be so salty, the pork should be washed in fresh water.
It is best to handle one barrel at a time as it is to be
sold or used in the market. The water in which the
pork is soaked should be as cold as possible; in fact,
it would do no harm to put a little ice in it. By allow-
ing the pickled pork to soak in the fresh water, a great
deal of the salt will be drawn from the meat. The
meat should be soaked twenty-four hours altogether,
and during the daytime the water should be changed
every six hours. After the meat has been soaked, it
can be placed in a mild brine, which should not be
over 40 degrees strength, but if the meat can be dis-
posed of in a few days, it is not necessary to keep it
in the brine at all. It will be sufficient to place it on
a shelf in the ice box; at the end of three or four days,
it might be necessary to wash it off with fresh water.
IMITATION BULL-MEAT-BRAND FLOUR.

Query. — J. A.
8. writes: We recently ordered from a
jobber 50 lb». Freeze-Em Pickle and 100 lbs. of Bull-Meat
of
Flour. The Freeze-Em Pickle was not shipped but we
received a barrel of what is claimed to be Bull-Meat Flour.
We notice that the Bull-Meat Flour is not put up in the
regular way. It is in a plain keg without any of your
labels upon it. We are suspicious about its genuineness.
Do you ever ship Bull-Meat Flour in this way? As yet
we have not opened the package to test it.
—
Ans. You can rest assured that you have not re-
ceived our goods and you should return them at once.
We never pack goods of ours of any description except
in our well known packages with labels on the outside
and circulars inside. We never sell Bull-Meat-Brand
Flour in any other manner than in red drums, which
are familiar to you and the trade generally. These
drums vary only in size, otherwise they are identical
in every particular. They have our large label on the
iMgiaaj 1. U. S. J^.
head and our long label on the side, just as you see
them illustrated in the cuts which you will find in our
circulars and advertisements. You have received some
substituted article which the shipper has sought to im-
pose upon you with the hope that you would not ques-
tion its genuineness. We leave to your own ideas of
fairness as to just how such a firm should be regarded.
Our goods are the first and genuine of their kind and
have won great prestige among butchers all over the
United States. Unscrupulous parties in trade seek to
reap some advantage from our great reputation by
substituting worthless preparations upon which they
make a big profit. You should always be careful in
ordering your goods to specify the article wanted and
insist that the name of B. Heller & Co. shall be upon
the package and that you will accept no other. Upon
receiving the goods, you should always inspect the
labels and see that they are ours. Do not be misled by
similar names or packages resembling ours.
COMPLYING WITH FOOD LAWS IN CUR-

ING MEATS.
—
Query. F. K. writes: "We should like to "have you
inform us what we can use in our state for curing meat
and at the sam,e tim,e keep within the restrictions of the
law. They have prosecuted butchers all over the state of
Pennsylvania for using preservatives of some kinds, and
it leaves everyone in the meat business at a loss to know
what to do. We can't keep meat or cure it without using
preservatives of som,e kind. What would you advise us
to do?"
—
Ans. We manufacture a preparation known as
Freeze-Em-Pickle, which can be used for curing pur-
poses and fully keep within the requirements of all
food laws, both state and National, as well as laws
of foreign countries. This article can be used in
all kinds of sausage, fresh or dried. We guarantee
that the use of this article will not in any manner con-
flict with the pure food laws of your state, and you are
perfectly safe in using it. Its uses are so various
that it would be impossible for us to give full direc-
tions for using it within the limits of these columns,
but we take pleasure in sending you a booklet which
will give you all necessary instructions and much
other valuable information.
245
B. I^ E I_LE F?. Sc C a.
KEEPING CURED MEATS IN CELLARS
DURING SUMMER.
—
Query. We have not enough cooler room to cure meat
during the sum,m,er timCj 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 salty.
—
Ans. 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 summer, the brine
will turn sour^ or become ropy, or thick, and will
spoil the meat. To store meat in brine, it is abso-
lutely necessary to keep it at a very low temperature.
In fact, it is necessary to have an ice machine to
keep the temperature in the cooler or storage room
as low as 30 degrees. You could get it as low as
28 degrees. The meat would not freeze, but by hav-
ing the temperature so low, the meat would not take
on any more salt. 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 tem-
perature. That would be impossible. Of course, hav-
.
ing the brine weaker, it would not cause the meat

to become so salty, but nevertheless, the brine would
spoil, and it would then spoil the meat. To store
meat in brine it is absolutely necessary to have the
proper facilities and that means an ice machine. 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 May, 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 properly.
STRONG LARD FROM BOARS.

—
Query. J. A. S. writes: "I have rendered 100 lbs. of
lard made as follows: 75 lbs. from, fat harrows, 25 Z&§.
frotn fat boars. I find that the lard is strong. Can you
give me the cause of it?"
—
Ans. The odor from boar fat is so strong that such
fat should not be used in first grade lard. Boar fat
will only make a second grade of lard. We advise that
you always keep separate and sell it at a discount
it
as a second grade of lard to bakers. The strong boar
odor cannot be removed from the lard and the only
thing that can be done is to whiten and purify it. In
future render your barrow fat and boar fat separately.
246
drS.XCJi.C3CD ZJ.S.J^.
TO MAKE HEAD CHEESE AND NEW ENG-
LAND HAM SOLID.
—
Query. M. B. asks: ''What is the best thing for mak-
ing head cheese and New England ham solid and sticky
without putting hog rinds in it?"
Ans. — To make Head Cheese sticky and solid without
putting hog rinds in it, use Bull-Meat -Brand Flour, put-
ting from ten to twelve pounds of Bull-Meat-Brand
Flour into 100 pounds of meat. This will make a firm,
solid Head Cheese, filling all the holes with a jelly.
Bull-Meat-Brand Flour is the greatest and best known
binder for Head Cheese and other sausages that
butchers can use.
If you desire your New England ham to be more
sticky, you must take your pork trimmings and cut
them about the size of an egg and mix with every 100
pounds of meat 1 pound of our Freeze-Em-Pickle, but
do not put any salt with them whatsoever. Let the
meat stand in the cooler for a week and you will find
that the water in the meat will have been thickened
like glue and be sticky. Then take the meat out of the
cooler; add 1% pounds of salt to 100 pounds of meat,
and season with Zanzibar Brand Seasoning. Take a
small quantity of this meat and grind it very -fine and
then mix the fine with the coarse pieces and stuff it.
Cook it very carefully with slow heat, then put it in
the cooler in a press or put boards on it and press it
down with stones. Your New England Pressed Ham
is then finished. Of course, in the cooking water you
can use some Zanzibar Carbon, so as to color the cas-
ings.
HOW TO PREVENT MOULD ON SAUSAGE,

HAMS AND BACON.
Query. —
L. B. writes: "Will you please let me know if
there anything to prevent the moulding of suinmêr sau-
is
sage, hams and bacon?"
—
Ans. It is first necessary that you hang the sausage
and meat in a dry, cool room. If you keep it in a room
where the air is moist, it will mould rapidly. If lard
is rubbed on the sausage and also the meat, it will aid
materially in preventing moulding. When so used, it
should be applied with a cloth and rubbed on both the
meat and the skin side. If your meat has already be-
gun to mould, it should first be washed with warm
water and then permitted to dry for a few hours.
When dry apply a little of the lard with a cloth.
247
'
B. I-I E L.I-.E: F^ Sc cz a.
SHARPENING KNIVES AND PLATES OP
MEAT GRINDERS.
Query. —F. W. F. Co. asks how to sharpen knives and
plates of meat grinders.
—
Ans. If the plates are grooved and rough, it will
be necessary to have them turned off in a lathe. Then
the knives should be sharpened on the cutting-edge just
like a scissors. We do not mean the flat side which runs
against the plate. But if the knife is also rough on
the flat side, then the flat side should be smoothed off
a little on a grindstone, and after the plate is turned
down the knife should be ground with emery and oil
right on the plate to make a tight fit. If you have no
lathe, it will have to be done in a machine shop, and
in that event we would advise you to get into touch
with some of the large concerns which supply butchers
cutlery, etc. We would be pleased to give you the
names of some very good firms if you desire.
HOW TO CURE MEAT FROM FARM-KILLED

HOGS.
—
Query. C. A. J. writes: I have more or less trouble
in curing hams from farmer killed hogs. The trouble I
have is in the marrow. Would you please tell me the
best way for farmers to kill and chill hogs and how is
best to cure such meat?
—
Ans. We take pleasure in sending you by mail
under separate cover, our book, '* Secrets of Meat
Curing and Sausage Making. This book will give you
'
'
all needed information with reference to meat curing

and sausage making. You should study this carefully
because it gives you the needed information for hand-
ling the meat before it is put in brine and during
the time it is in the brine. It tells you how to pump
the meats; how to make the brine for pumping; when
to overhaul the meat; the temperature to cure in, etc.
If you will follow all information given in these ar-
ticles you will overcome the trouble you have had.
You should also use Freeze-Em-Pickle for curing be-
cause by its use you will be able to turn out the
finest mild-cured sweet pickled meats having a most
delicious flavor, of good appearance. Moreover you
would have a uniform cure and no loss from sour
meats. You say that you have had trouble from hams
souring at the marrow. Read carefully our article
relating to the pumping of meats. By pumping you
will overcome the souring at the marrow.
248
CZ "M. X C: J^C5 CD, U.S.J^.
CAUSE OF FAILURE IN CURING MEATS.
—
Query. H. B. writes: I have been trying to cure corned
beefJ but it has a very funny taste. If you can tell me
what is the trouble and how to avoid it I will be greatly
obliged. I boil the water for making it into brine and
use refrigerated m.eats. I thoroughly cleaned the barrel
with scalding hot water. I did not cure the meat in a
cooler, but in a room, where the temperature runs from
sixty to sixty-five degrees. The brine was seventy degrees
strength, according to the pickle-tester. I did not use either
sugar or molasses in the brine. The curing is a failure.
Will you please give meall the information you can?
Ans. —^Your questions are their own answers. It is

impossible to cure Corned Beef or any other kind of
meat in a room where the temperature is as high as
60 degrees. It should not be higher than 45 degrees,
and 40 degrees will be much better.
We refer you to our directions for curing Corned
Beef in our book, * ' Secrets of Meat Curing and Sausage
Making."
The directions contained therein should always bo
followed to the letter, if good results are desired, and
when they are followed you will turn out the very finest
Corned Beef; it will be in perfect condition and have
the sweet taste so much desired. The brine for 100
pounds of meat should be made as follows: 8 pounds
of common salt, 1 pound of Freeze-Em-Pickle, 2 pounds
of granulated sugar and 6 gallons of cold water. The
meat should be cured in this brine ten to fifteen days,
according to the weight and thickness of the pieces.
Use only fresh meats that have been thoroughly chilled.
LARDING NEEDLES—HOW USED.

Query. —F. P. C. writes: What are larding needles used
for? I would like to receive a copy of your book.
—
Ans. A larding needle is used for drawing fine or
thin strips of bacon through beef tenderloins and other
kinds of meat. Frequently small strips of dry salt
pork are drawn through beef tenderloins, also through
meat to be roasted. This makes the meat nice and
juicy and also imparts to it a fine flavor. The strips
which are to be drawn through the meat are cut very
thin and usually square. They are about Ys to 3-32
of an inch in thickness.
249
B. h: E LLE R. sc cz a.
WHY COOLER "SWEATS."
—
Query. F. B. writes: "7 would like a little information
in regard to my cooler. In sultry weather it sweats terri-
bly, almost changing its natural finish to white and the
sweat rolls down from it. If you can give me any informa-
tion as to how I can stop it, I will be very thankful to
you. The inside of the cooler is perfectly dry; in fact,
I could strike a m,atch in it anywhere. Kindly let me
know if there is any way of preventing this trouble."
—
Ans. The trouble with your cooler is no doubt due
to the moisture of the atmosphere and to some imper-
fection in insulation. The defect can be remedied by
the manufacturers. You say the cooler is perfectly dry
inside, therefore, its construction must be very good,
but the outside insulation is not just right, so the out-
side becomes too cool and the moist air coming in con-
tact with the cold surface readily condenses. If the
cooler can be insulated in such a way that the outside
will not become so cold, we have no doubt your trouble
can be overcome.
LEGALITY OF WHITE BERLINER BRAND

KONSERVIRUNGS-SALZE.
—
Query. O. B. writes: "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 Pennsylvania.
We wish to inquire whether one is perfectly safe in using
this preparation as a preservative in Pennsylvania. Of
course it is well understood that butchers onust use a
preservative of som,e kind, but they are interpreting the
law in this state very strictly. Please let us hear from
you fully in regard to this."
—
Ans. White Berliner Konservirungs-Salze, when
used in the proportion of four to eight ounces to each
100 lbs. of meat, complies with the pure food laws of
Pennsylvania. No one need hesitate to use it for all
the purposes for which we have recommended it in
these columns, as there would be no grounds for action
against anyone for its use. It is perfectly harmless and
is everywhere recognized as such. No objection has been
made against its use. We advise all butchers in Penn-
sylvania to make use of this preparation, as it will
fully meet their requirements and absolve them from
prosecution for the use of a meat perservative.
250
C tl I C -?L C3- a. O. S. -?L.
ANTISEPTIC PRESERVATIVES ARE PRO-
HIBITED—RICE FLOUR.
—
Query. B., R., 8. & Co.: Please send us hy express
one 5-pound bottle of your Freeze-Em for fresh meat.
Will send check on receipt of same. P. S.—Send us prices
on your rice flour.
—
Ans. Eeplying to your esteemed favor ordering 5
lbs. Freeze-Em, for use on fresh meat, we beg to say-
that under the circumstances we will not make the
shipment until we hear further from you. Under your
state food law, you are not allowed to use any anti-
septic preservative on fresh meats or meat food prod-
ucts to keep them in a fresh condition. Freeze-Em.
was formerly largely used for this purpose, but in your
state and a number of other states a preservative of
this kind is now prohibited and we only sell Freeze-Em
for the purpose of sterilizing chopping blocks, ice
boxes, etc., as per labels which we enclose. We would
advise you against any other use of Freeze-Em in your
state, as the penalties for violation of the law are so
severe and any preservative which will keep fresh cuts-
in a fresh condition would come under the ban of this
feature of your state food law. Freeze-Em-Pickle
would be perfectly legal for you to use in your state
and for many of the purposes for which Freeze-Em and
similar preparations were formerly used, it is even bet-
ter than Freeze-Em. The enclosed circular will explain
some of the purposes for which Freeze-Em-Pickle is
used. If there is any other information concerning the
matter which you may desire, we will be glad to write
you fully in answer to your inquiry. We do not handle
a rice flour. We manufacture Bull-Meat-Brand Flour,
which is unquestionably the finest Sausage Binder on
the market today. It is used to absorb the meat juices
in the sausage and by retaining these the flavor and
richness of the meat are preserved and make a better
sausage in every way than when it is not used. We
enclose a circular which gives you further information,
and shall be pleased to have your order, for we know
you will like it when you try it.
251
B. I-I E LLEM^ F?. Sc CZ a.
SOUR HAMS—HOW TO PREVENT.
—
Query. F. B. writes: "'Have you any chemical com-
pounds that will help us to take care of som,e sour ham.sf
We have sor/ie hams that are just a little sour and thought
perhaps you would help us in the matter."
Ans. —We do not prepare anything whicli would help
you in the least. 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 pickle; we could have then given
you full instructions for pickling the hams in such a
way that they could not have soured. In nearly all
cases the souring is around the bone. In your case
it is best to cut out the bone and trim away the sour
meat. After being thus carefully trimmed, they can
be rolled, tied and sold for boned hams. You can
always avoid the danger of sour hams by exercising
extreme care in properly chilling the meat before cur-
ing. Mostall souring arises from the fact that the
meat not chilled through to the bone.
is If all the
animal heat is thoroughly removed before curing, the
hams will come out of the pickle cured all the way
through.
If you will follow closely the directions contained
to our book, ''Secrets of Meat Curing and Sausage
Making," you will never have trouble with your hams.
We take great pleasure in sending you a copy of this
book free of charge.
WHY I. X. L. PRESERVATIVE SHOULD

NOT BE USED.
—
Query. K. C. Co.: Kindly enter our order and send
us as soon as possible five 50-pound kegs I. X. L. pre-
servative.
—
Ans.: In reply to your esteemed favor of recent
date, ordering 5-50 lb. kegs I. X. L. we beg to say that
we have withdrawn this preparation from the market
for the reason that such a preservative would not now
be permitted in many of the states owing to the food
laws which have gone into effect. Otherwise we would
be glad to give this order our immediate attention. In
this connection we wish to call your attention to our
Freeze-Em-Pickle, which does comply with all the food
laws and which you may sell without any fear of
either your firm or your customers getting into any
252
CZaXCZJ^C^CD. U.S.J^.
trouble. Freeze-Em-Pickle is now one of the very few
articles which the butcher may use and absolutely com-
ply with all the food laws, and for that reason is an
article which you ought to use in every way possible,
Freeze-Em-Pickle contains none of the ingredients,
ruled against by the various food laws. All preserva-
tives containing antiseptic agents of any kind are pro-
hibited under these various food and National laws,,
but not so with Freeze-Em-Pickle. We wish to further
add that we now sell Freeze-Em only for disinfectant
purposes, as per enclosed label. We do not send out
any other directions for its use, because it would also-
be illegal for use as a preservative in meat or meat
food products, just the same as I. X. L. Freeze-Em,
as you know, has always been sold by us for use a»
a disinfectant as well as for the purpose of preserv-
ing fresh meats and meat food products. It is an anti-
septic agent and while the active ingredients of Freeze-
Em have always been considered harmless, yet under
the present food laws, the use of all antiseptic agents
for the purpose of preserving meat or meat products
is prohibited and we strongly advise all of our cus-
tomers to comply in every way with the Pure Food
Laws. We so notify butchers and others who order
direct from us because all that class of preservatives)
which are intended to keep fresh meat in a fresh con-
dition on account of their antiseptic action are now
prohibited and detection is an easy matter. Prosecu-
tions and fines are sure to follow the use of all such
classes of preparations in a short time, and such prose-
cutions would be of great injury to any butcher owing^
to the undesirable publicity the case would have.
White and Bed Konservirungs-Salze also comply with
the various state food laws, because they each contain
no antiseptic or other prohibited ingredients. Hope
you will change your order for I. X. L. and use Freeze-
Em-Pickle in its stead.
USE OF FREEZE-EM AS A PRESERVATIVE

ILLEGAL.
Query. —P. C. N.: Will you send me one bottle of
Freeze-Em at once, as I am entirely out?
—
Ans. We are in receipt of your esteemed order of
recent date for one bottle of Freeze-Em. Before mak-
ing shipment we wish to call your attention to the
253
B. I-i E LIL.E 1=2. ScC D.
fact that your new state food law, which became
effective on the first of this year, prohibits the use of
rreeze-Em or any other antiseptic article as a pre-
servative in meats or meat food products. We now
sell Freeze-Em only for the purposes mentioned on the
label with which we label all Freeze-Em leaving our
factory and one of which we enclose. Freeze-Em hav-
ing been formerly used as a preservative, as well as a
disinfectant, we thought it best to write you and tell
you just how the law affects the use of this class of
articles when used as a preservative for meats and
meat food products. If you wish to use something to
assist you in making sausage, corned beef, etc., we
would strongly recommend that you use Freeze-Em-
Pickle. This is an entirely different preparation, and
its use is perfectly legal and legitimate under the
regulations of all food laws. It contains none of the
agents which are prohibited under the food laws, and
meat cured with it or sausage prepared by its use
will therefore comply with these various state food
laws.
Freeze-Em-Pickle does not work quite so rapidly as

Freeze-Em in it takes a little more
some respects and
attention to details use than for Freeze-Em.
in its
However, it is legal for you to use and by its use the
finest of goods will be made, having the best appear-
ance and taste and excellent eating qualities. You
should follow the directions closely, however, to ac-
complish these results. We enclose herewith directions
for making brine for corned beef and for making the
finest Bologna and Frankfort sausage without artificial
color or preservative and to comply with all the food
laws. We invite your particular attention to these
directions, and also to the circular we enclose giving
directions for the use of Freeze-Em-Pickle for making
Hamburg Steak and Pork Sausage. Also for keeping
sausage in hot weather. We thought best not to make
any shipment to you under the circumstances until we
heard from you further. We will be glad to have your
order for Freeze-Em-Pickle, and we are sure that you
Û be well pleased with the results.
254
CHic-acja, zj.s.j^.
USE OF COLD STORINE ILLEGAL.
Query. —F. A. W. : Please ship at once 100 poimds Bull-
Meat Flour and 10 pounds Cold Storine.
Ans. —Your favor of the 17th received and we

inst.
will make prompt shipment the 100-lb. keg Bull-
of
Meat-Brand Mour. We beg to advise that we have with
drawn Cold Storine from the market, hence, will not
make shipment of that part of your order. Our reason
for withdrawing this product from the market is be-
cause Cold Storine is an antiseptic preservative, and
the use or sale of antiseptic preservatives for meat is
unlawful in this state under the new Illinois Pure
Food Law.
We would suggest that you use, instead of Cold
Storine, our Freeze-Em-Pickle, which contains nothing
the use of which would be contrary to the new state
food law. It is, of course, a little more trouble to use
Freeze-Em-Pickle than to use Cold Storine or other
antiseptic preservatives, and it requires closer atten-
tion to details. However, it will well repay you for
the time and trouble given to the matter because your
finished products will have a fine appearance, excellent
flavor and will comply in every way with the new
state pure food law. We enclose directions for mak-
ing corned beef and preparing trimmings for making
Bologna and Frankfort Sausage, from which you will
see the general method of using Freeze-Em-Pickle for
the purposes named. Freeze-Em-Pickle is also of great
assistance in curing hams, bacon, shoulders, etc., and
can also be used to great advantage in making your
Pork Sausage, Hamburger Steak, etc. In fact, by
adopting the proper method for its use and paying
close attention to the smaller details, most of the re-
sults that were formerly accomplished with antiseptic
preservatives can be accomplished by its use, and your
finished products will comply in every way with the
pure food laws.
We trust you will start to give Freeze-Em-Pickle a
trialand we are sure that if you will do so you will
be greatly pleased with the results.
255
B.KEE LLER.Sc CO.
FREEZE-EM AS MEAT PRESERVATIVE
ILLEGAL.
Query. — J. L. & Co.: Please send us one bottle of
Freeze-Em at once, and oblige, your truly.
—
Ans. We thank you kindly for your order of 5 lbs.
Freeze-Em, but before making this shipment, however,
we thought best to write you, explaining that under
your new state pure food law it would be illegal for
you to use Freeze-Em as a preservative in or on meat or
meat food products. We now sell Freeze-Em only for
disinfecting and sterilizing purposes as explained on the
label which we now use and which we enclose herewith.
As you know, we formerly sold Freeze-Em for use not
only as a disinfectant, but for use as a preservative on
and in meat and meat food products as well. Your
new state pure food law as well as the recently enacted
laws on the subject in several of the other states, pro-
hibit the use of all antiseptic preservatives in or on
meats or meat food products, and since Freeze-Em is
an antiseptic it falls under this heading. If you
desire to use Freeze-Em as a disinfectant and ster-
ilizing agent, we will, of course, be glad to make
shipment of same to you; but if you expect to
use it in your meat or meat food products we
would advise you to use Freeze-Em-Pickle instead.
Freeze-Em-Pickle is an entirely different preparation,
as you perhaps are aware, and it does not come under
the class of antiseptic preservatives which the new
law prohibits. Its use is legal under the regulations
of all the food laws, because it contains nothing which
has been ruled against under any of these laws. The
enclosed directions for curing meats and preparing
meats for Bologna and Frankfort sausage will give you
complete information as to the use of Freeze-Em-
Pickle. Not being an antiseptic, it is of course differ-
ent, and it must be properly used to secure good re-
sults. However, it will well repay you for the slight
additional trouble of using Freeze-Em-Pickle accord-
ing to these directions, because your goods will always
be of good quality and appearance and they will com-
ply strictly with your pure food laws. We ask that
you kindly go over the directions which we enclose and
let us hear from you, for we want you to try this
method of making your sausage, whether you use
Freeze-Em for disinfecting purposes or not. We will
just hold your order for the Freeze-Em awaiting your
reply.
256
CKIC Ct a. U. S. -?^.
-?5.
COLORING SAUSAGE MEAT ARTIFI-

CIALLY IS ILLEGAL.
—
Query. J. B. B.: Will you send me a guarantee that
your Rosaline for coloring sausage, etc., will stand the
Pure Food Law? Also state particulars of Potato Flour,
and whether it is guaranteed or not to be pure. I want
to use the goods, and the house I deal with won't guar-
antee them to me.
—
Ans. În reply to your inquiry we beg to say that
Rosaline for coloring bologna or other sausage would
not be legal under your state law. However, you can
produce even a better sausage, both in appearance and
taste, by using Freeze-Em-Pickle according to the di-
rections given in the enclosed circular, /'A New Way
to Make Bologna and Frankfort Sausage." Freeze-
Em-Pickle is legal in your state as well as all other
states, as it does not contain any ingredient that has
been ruled against under any of the food laws. We
would urge you to adopt this method of making your
sausage, not only because it complies with your law,
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 way. As
regards potato flour, we do not handle this product and
are not interested in it. Bull-Meat-Brand Flour, our
cereal sausage binder, is far superior to potato flour
for this purpose, and it is legal in your state if used in
the proportion of not to exceed 5 per cent, which will
bind your sausage very nicely, and be greatly to your
advantage. Bull-Meat -Brand Flour does not ferment.
It is a pure and wholesome article of food in itself, it
absorbs the juices and fats of the meat and retains
them in the sausage when it is cooked, thus making a
more palatable and more easily digested sausage than
where no binder is used. Whenever a sausage in which
a binder has been used is shipped out of the state,
it is necessary to label the container to show that a
binder was used, in order to comply with the National
Meat Inspection law, which controls the interstate
shipment of all meat food products. Freeze-Em-Pickle
and Bull-Meat Flour are guaranteed by us under the
National Pure Food Law and every package of these
preparations which leave our factory carry a label to
this effect, with our serial number. Unless these
preparations complied with the National Pure Food Law,
257
we could not afford to put this guarantee on the pack-
age. You will find Freeze-Em-Pickle a very valuable
aid to 70U for other purposes than for making your
Bologna, Frankfort and other sausage. By its use you
can make very fine hams, breakfast bacon, shoulders,
corned beef^ etc. If there are any other questions you
would like to ask, we shall be pleased to have you
write us, and we hope you will order a case of Freeze-
Em-Pickle and a barrel of Bull-Meat-Brand Flour, as
their use will quickly convince you that you cannot
afford to do business without them.
WHITENING AND PURIFYING TALLOW.

Query. —Messrs. S. B. write: "We render our tallow
and other slaughter house offal all together in the regitlar
tanks, and we would like to inquire whether you have any-
thing that will whiten it after it is rendered.''
Ans. —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
kettle. The proper way to do is to fill your open
jacket kettle or caldron, whichever you may use,
about one-third full of hot water; dissolve in this a
one-pound package of our Lard and Tallow Purifier,
then on top of this put the tallow after you have ren-
dered it. It will make no difference whether the tallow
is hot or whether it is cold. Get the water boiling hot;
stir the water and the tallow frequently, about two
minutes each time. This stirring should be at inter-
vals of about five minutes for from fifteen to twenty
minutes; then turn off the heat and permit the tal-
low to settle; next skim off the tallow from the top.
More tallow can be treated in the same solution in
the same manner; in fact, you can use the same solu-
tion in the jacket kettle two or three times. It
should then be renewed with a fresh solution because
the water will become impure, as the impurities of the
tallow remain in the water and contaminate it; while
in this condition the Tallow and Lard Purifier will
exhaust its strength. Of course, more Lard and Tal-
low Purifier could be added to the same solution, but
it is advisable to change the water occasionally as it
will aid materially in purifying the tallow.
258
cutiic-aoa. Lj. S..A.
FREEZE-EM PICKLE USED FOR BOLOGNA.
—
Query. R. B. K.: Will you kindly send us directions
for using Freeze-Em Pickle for bologna? How do you
use it where you have all fresh meat for making bologna?
We have been using Rosaline for inside color; will it
pass our pure food law? Can Freeze-Em be used with
Red and White Konservirungs-Salze? An early reply will
greatly oblige.^
—
Ans. ^We are in receipt of your letter asking for
directions for using Freeze-Em-Pickle for bologna^ and
we take pleasure in enclosing the directions herewith.
You say you have been using Eosaline for inside color.
It will not pass your pure food law. The use of an in-
side color like Eosaline has been ruled out. That is
why we got up a method of using Freeze-Em-Pickle, so
that you can produce a fine red color on the inside of
Bologna and Frankfort sausage without using an arti-
ficial color like Eosaline. We ask you to try these
special directions and you will be surprised at the very
fine Bologna and Frankfort sausage that can be turned
out by following our methods and using Freeze-Em-
Pickle. You ask whether Freeze-Em can be used
with White and Eed Konservirungs Salze. Freeze-
Em is not legal to use in your state as a meat pre-
servative. We advise you to not use it for that pur-
pose. We sell it now only for disinfecting purposes,
and we enclose a circular herewith showing how to use
it for that purpose. Eed and White Konservirungs-
Salze, as made by us now, comply with all the regu-
lations made under all the food laws in this country,
and contain no ingredients that have been ruled against
by any of the State Food Laws or the National Pure
Food Law. If you require any further information in
regard to the use of our goods, do not hesitate to write
us. We are very glad to hear from you at any time,
and we want to assist you in producing the best kinds
of meat and sausage that comply with the pure food
laws. We are in a position to be of much benefit to
you in that respect. We will be pleased to hear from
you at any time.
259
B. KE E LLE R. Sc CD.
HOW TO GIVE A BRIGHT, RED COLOR TO
BOLOGNA AND FRANKFORT SAUSAGE
WITHOUT ARTIFICIAL COLORING.
—
Query. / am trying to make Bologna and Frankfort
sausage, and make it all right except the color of the m.eat.
I cannot get a nice pink color. . I have tried Freeze-Em
Pickle ; it is all right, but it is too slow a process. I want
to tnake my sausage out of fresh m.eat and smoke it in a
smoke-house, hut cannot get a nice pink color on the meat.
It has a gray color and does not look right. I have a
color on hand, hut it don't give satisfaction. It makes
the meat too red and does not look good.
Now, if you have anything that will overcome m,y
trouble and will give m,y sausage a nice pink color, not
red, and will comply with the National Pure Food Law,
send it right along. I will rernit on arrival. I would send
the m,oney now, but do not know the value of it. I m,ake
about twenty-five pounds of sausage at a batch.
—
Ans. Your letter of recent date received. You say
you are trying to make bologna and that you make
it all right, but that the color of the meat is not a
nice pink color. You say you tried the Freeze-Em-
Pickle and that it worked an right, but that it is too
slow a process. You further say you want to make your
bologna out of fresh meat, but that you do not get
a liiee pink color when it is made that way. You
say the meat is gray.
In all of that you are correct, and you will always
have a gray sausage unless you make it with Freeze-
Em-Pickle according to the directions in our cir-
cular. If you make bologna sausage out of fresh meat,
it, of course, will be gray. If you roast a piece of
beef, it will be gray. If you cook a piece of beef, it
will be gray. It is the same with bologna. When bo-
logna is made with fresh meat, it will be gray, just
as though you take a piece of fresh meat and boil
it. It is impossible to make bologna with a pink
color and make it out ef fresh meat. For that reason,
we recommend you to use Freeze-Em-Pickle and pre-
pare your bologna meat with Freeze-Em-Pickle before-
hand. You can do that in about two or three days.
It is better, however, to let the meat cure for a week.
All you have to do is to trim out the beef and

pork trimmings with which you intend to make the
bologna, cut the pieces up about the size of an English
walnut and sprinkle on Freeze-Em-Pickle in the pro-
portion of one pound Freeze-Em-Pickle to every 100
pounds of meat. Mix the meat thoroughly and then
260
C M I C-?5.Cj a. T-J. S. -??..
pack it tightly in a tierce or a box, in fact a shal-
low box where the meat is not very thick is better,
but pack it in tightly, and then put it in the cooler
and let it remain there for at least four or five days,
or a week, if possible. Then when you make bologna,
the bologna will be better in flavor, will be juicier,
will have a fine red appearance, and will be perfect
in all respects. This we positively guarantee.
If you want to make bologna and frankfort sau-
sage properly and have it right in all respects, you
must take the necessary time and prepare the meat
accordingly.
Formerly when artificial colors could be used in bo-
logna and frankfort sausage^ then it was all right to
make it out of fresh meat and use an artificial inside
color, but now, however, the food laws are such that
you cannot use an inside color and therefore it is neces-
sary to make it according to the Freeze-Em-Pickle
process and with our Freeze-Em-Pickle. Then you
will have a nice pink color on the inside of your
bologna and frankfort sausage. You say you have a
color on hand but it does not give satisfaction. It
is a good thing that it does not give satisfaction, be-
cause if you were to use it, you could be arrested and
fined and it would cause you a great deal of trouble;
in fact, 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 sausage,
because the food laws prohibit that.
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 time, have a fine
inside color, and excellent flavor and splendid keeping
qualities. This will overcome all the troubles you men-
tion, and all that is necessary is for you to prepare
your meats a few days before hand. In fact, you can
prepare a quantity of the meat before hand and keep
it and use it along as you need it, making up 25 pounds
at a time whenever you wish to do so, and leave the
balance until a later occasion. Meat will keep this
way in a good cooler indefinitely. 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 desire. Of course, it is a little more
trouble, but it is trouble that will well repay you, be-
cause your sausage will really be of better quality and
it will make a much better appearance.
261
B. I^ E LLE R. Sc C a.
WHY FREEZE-EM PICKLE SHOULD NOW
BE USED INSTEAD OF FREEZE-EM.
Query. —B. M. B. writes: I have used your Freeze-Em
for about ten years, with excellent satisfaction, and it
would be foolish to think of changing, but I notice that
you are advertising your Freeze-Em Pickle, and I wish to
ask whether in your judgment Freeze-Em, Pickle would
be better for me to use than your Freeze-Em.
—
Ans. ^Your letter received. Pleased to note you have
used Freeze-Em for about ten years, with excellent
satisfaction. You seem to be of the opinion that as
Freeze-Em has given such excellent satisfaction, you
do not care to change and begin using something else.
In answer to this we wish to say that formerly it was
all right for you to use Freeze-Em, because it is only
of late years that a good many of the States have
passed Pure Food Laws prohibiting the use of a pre-
servative like Freeze-Em in meat. It was on account
of these various Food Laws that we went to work-
ing in our laboratory on a preparation that would
comply with all Food Laws in existence in this coun-
try, and preparation to contain no ingredients that
would be objected to by any Food Commissioner. The
result is, we were able to produce an article that
works prefectly, and we named that article Freeze-Em-
Pickle.
Freeze-Em-Pickle is made entirely different from
Freeze-Em. It does not contain the same ingredients
at all. It works differently, but nevertheless does
the work perfectly.
As quite a few States object to the use of Freeze-
Em, and as all the rules and regulations under the
various Pure Food Laws permit the ingredients of
which Freeze-Em-Pickle is composed, it certainly is
to the advantage of every butcher to begin using
Freeze-Em-Pickle at once. You, of course, are aware
that every butcher needs an article to keep his fresh
meat fresh and also for curing all kinds of meats,
such as hams, bacon, corned beef, etc. Freeze-Em-Pickle
does all this work and does it perfectly. This we
guarantee, but the best part of all is, that a butcher
can use Freeze-Em-Pickle and know he is complying
with the rules and regulations under all Food Liaws
262
CM xczj^c^cn. U. S.-H..
in this country, and tliat he cannot get into trouble
for using Freeze-Em-Pickle. Under the circumstances,
wê certainly recommend beginning the use of Freeze-
Em-Pickle at once.
IS FREEZE-EM PICKLE LEGAL TO USE?

Query. —W. K. I am a butcher and sausage makery
and also cure a great many hams and bacon. I have useA
a good bit of your Freeze-Em-Pickle and am, well pleased
with it^ and I wish to ask if it can be used with safety
under the new pure food laws. That is, the new state food
law. The man I have been getting Freeze-Em,-Pickle from,
says "Yes" and the State's Attorney says "No," so I write
you and would like to have you explain the situation,
and oblige.
—
Ans. Eeplying to your recent favor it affords u&
pleasure to advise you that Freeze-Em-Pickle does com-
ply with the requirements of your new state food
law, and that you need have no fears in continuing it&
use. In fact, Freeze-Em-Pickle complies with the re-
quirements of all the state food laws, as well as with.
the regulations under the National Pure Food Law, and
it is being used all over the U. S. It is evident that
the State's Attorney confuses Freeze-Em-Pickle with
the preservatives which are prohibited under your new
state law. All antiseptic, preservatives, for the pur-
pose of keeping fresh meat fresh and meat food prod-
ucts in a fresh condition, are positively prohibited un-
der your new state food law. Freeze-Em-Pickle does
not come in this class. The ingredients of which
Freeze-Em-Pickle is composed have not been ruled
against by any of the pure food laws. We are pleased
to hear your praise of Freeze-Em-Pickle, although this^
is the universal report we get when it is properly used.
We enclose a circular concerning its use, which you
may not have seen, and this will give you further
information concerning the manufacture of Bologna
and Frankfort Sausage, Corned Beef, etc. We also
enclose circular concerning our Bull-Meat-Brand Flour,
which is unquestionably the best flour now on the mar-
ket. This also complies with the pure food law. So
does our Vacuum Brand Garlic Compound and our Pre-
pared Sausage Seasoning, and Eed and White Kon-
servirungs-Salt. We will be pleased to hear from you.
whenever we can be of further service to you.
263
B. I-I E I-LE R. Sc C .
SCORCHED TALLOW—HOW TO PURIFY.
—
Query. C. F. writes: ''Will your lard purifier whiten
lard that has been scorched a little? If so, please send us
a package for trial."
—
Ans. You can secure our Lard Purifier from all first
class jobbers. You will be able to purify the lard men-
tioned by dissolving %
pound of our Lard Purifier in
loo lbs, of water in your rendering kettle, and on top
of this put 100 lbs. lard and warm it up to about 180
to 200 degrees. Stir the lard briskly and thoroughly
for about one-half hour, and during this time keep the
lard boiling. After you are through treating the lard,
permit it to settle so that the solution of Lard Purifier
and water will settle to the bottom; then, after the
lard has settled for about four or five hours, skim off
the lard from the top and it will be purified and
whitened.
SPURIOUS IMITATION BULL-MEAT-

FLOUR.
—
Query. H. L. writes: How is it that supply houses thai claim to
be reputable are trying all the time to deceive me with inferior
imitations?_ I ordered from Bull-Meat Brand-Flour and I got some-
thing else. When it came one of my clerks opened up tlie goods and we
started using it. It gave poor satisfaction and was just about to
''register a kick'' with you when I discovered that I had been imposed
upon by the jobber.
—
Answer: Ît is difficult to give a satisfactory an-
swer to your question. Why dealers will send a butcher
when he orders B. Heller & Co. 's BuU-Meat-Brand-
Plour some inferior, worthless imitation is more than
we can comprehend. Of course the dealer can make a
greater one-time profit on handling the imitation, but
as soon as the butcher discovers the fraud, he will go
elsewhere and the dealer loses his trade. The un-
scrupulous salesman traveling for a questionable dealer
does not see so far, nor does he care what happens.
A good man and a wise salesman is honest enough
with his customer to admit the truth at all times.
Facts are stubborn things. An undisputable fact is
that Bull-Meat-Brand-Flour has no equal. Any house
that claims to have a Just-as-Good is misstating facts,
and what is worse, they are doing it knowingly. Bull-
Meat-Brand-Flour has been put to the supreme test by
the American people. Our factory is taxed to the
utmost to keep up with the demand. Is that not the
best evidence of the merit of an article?
264
|B»»±iii»»^^^= U. S .
i
We guarantee that FREEZE- EM -PICKLE is
composed of only such ingredients as are

allowed by the regulations under all of the Pure
Food Laws, and we guarantee that Meats cured
by The Freeze-Em-Pickle Process will comply
with the requirements of all existing Pure Food
Laws. We also guarantee that Meats cured
by. The Freeze-Em-Pickle Process will have a
better flavor, a milder and sweeter cure, and will
not be as salty as Meats cured in the old way.
Meats cured by The Freeze-Em-Pickle Process
will positively be more palatable, better in taste
and will give better satisfaction in every respect
than Meats cured by any other
^îf. method. Loss from spoiled or
soured Meats treated by The Freeze-
Em-Pickle Process will be unknown.
^'^--ê^
MJhy^^-H—Qja
B. I-i E LLE R. Sc CZ a.
FREEZE-EM-PICKLE a preparation for

is
curing Hams, Shoulders, Bacon, Corned Beef,
Dry Salt Meat, Pickled Pork and Meats foF
making Bologna and all other kinds of Sausage,
etc. The Freeze-Em-Pickle Process prevents
the fermentation and souring of Brine and
gives a Delicious, Mild, Sweet Flavor, and
cures it with a better color and more uniform
cure than any other process known. By its
use curing is made easy and anyone, without
being experienced, can cure Meats with perfect
success.
Curing Meats by the Freeze-Em-Pickle Proc-

ess congeals the albumen in Meat so that it does
not draw out into the brine; it thus keeps all
the nutriment and flavor in the Meat and pre-
vents it from drying up and hardening when
fried or cooked, also from crumbling when
sliced cold after being boiled.
266
:
|B»fc±*i»»^^ U. S. -H..
Persons using the Freeze-Em-Pickle Process
have an absolute guaranty in its use and can
always depend upon getting good results. It
possesses every advantage which the curer of
meat has been seeking for many years, and it
also fully complies with all State, National and
Foreign Food Laws.
The Freeze-Em-Pickle Process of curing
Meats gives a mild, sweet cure. Meats cured by
it will not be too salty, but will have that pe-
culiar sweet, sugar-cured flavor which is so
much liked by everyone.
MAKING BOLOGNA AND FRANKFORT
SAUSAGE.
The Freeze-Em-Pickle Process has no equal
for preparing Meat for Bologna, Frankforts,
etc. When theMeat for Bologna and Frankfort
Sausage is prepared by this process, the sau-
sage made will be of such superior quality as to
readily sell at an advanced price.
—
GUARANTY: Freeze-Em-Pickle is guaran-
teed to comply with the National Pure Food
Law, the National Meat Inspection Law and all
State Pure Food Laws. Every package bears
our guaranty with serial number attached and
we aibsolutely guarantee that it can be legally
used in all the States and Territories for curing
meats.
FREEZE-EM-PICKLE is put up only in one pound
packages as shown in above cut, and is packed 25*
50 and 100 pounds to the case, and is also packed
in half barrels and barrels, at the following prices
PRICE LIST
25 lb. Cases, per lb $0.16
50 lb. Cases, per lb 15
100 lb. Cases, per lb 14
250 lb. Half-barrels, per lb . . 13
500 lb. Barrels, per lb 12;
267
B.I-IE Sc cza.
BULL - MEAT - BRAND FLOUR

THE GREATEST BINDER *HD ABSORBENT KNOWN
FOR BOLOGNA, FRANKFORT, PORK SAUSAGE,
ETC. IT PRODUCES A RICHNESS AND DELICACY
IN ALL KIND OF SAUSAGE ENTIRELY DIFFERENT
FROM SAUSAGE MADE WITH OTHER BINDERS.
who have made a test of
All Sausage Makers
Bull-Meat-Brand Flour acknowledge that it is
the best Blender, Binder, Flavoring and Ab-
sorbent they have ever used for Bologna,
Frankfort and Pork Sausage.
Bull-Meat-Brand Flour is a purely vegetable
product and contains no added chemicals of
any kind. It is made from the best of grain,
and by a process of our own it is given those
absorbing and binding qualities which make it
superior as a binder to anything ever before
placed on the market for this purpose. It has
greater absorbing qualities than any other
binder known it adds to the nutritive qualities
;
268
: :
. U.S.-H..
of the meat by absorbing and retaining all the
meat juices and fats when the sausage is
cooked, which makes the sausage more juicy,
more appetizing and more digestible.
Bull-Meat-Brand Flour does not dry out and
become lumpy like other binders, but blends
with the meat and fat. It is the only prepara^
tion that when used in Bologna and Frankf orts
will make them hold up and keep their bright,
fresh appearance when cut and exposed on the
counter.
Bull-Meat-Brand Flour greatly improves
Pork Sausage. It absorbs the grease, so that
when the sausage is fried it keeps all of the
juice fat of the meat within it, creating a
and
most delicious and appetizing flavor, and also
prevents the meat from shrinking while being
cooked.
COMPLIES WITH THE PURE FOOD LAWS.
BulI-Meat=Brand Flour complies with the require-
ments of all Food Laws. Being a wholesome and
nutritious article of food in itself, it improves the
sausage in richness and flavor. We affix our Guar-
anty under the National Pure Food Law, with serial
number attached, to every package of Bull=Meat«
Brand Flour leaving our Factory, and we guarantee
that it complies with all Pure Food Laws.
PRICE LIST
Prices F. O. B. Chicago and F. O. B. all jobbers*
shipping points East of Rocky Mountains
50 lb. Drums, per lb $0.05^
100 lb. Drums, per lb 05
275 lb. Barrels, per lb 04
In 5 Barrel lots^ per lb 03%
Prices F. O. B. jobbers' shipping points West of
Rocky Mountains
50 lb. Drums, per lb $0.06i4
100 lb. Drums, per lb 06
275 lb. Barrels, per lb 05
In 5 Barrel lots, per lb .04%
269
B.HÊ Sc cza.
OIYES
SAUSAGE
CASINGS
THAT
BEAUTIFUL
RICH
SMOKE
COLOR
OUR GUARANTY.
IMPROVED ZANZIBAR CARBON IS GUABAHTEED
TO BE MADE FROM VEGETABLE COLOBINB
MATTER AND COLORS PERMITTED IH THE RUL-
INGS MADE UNDER THE NATIONAL PURE FOOD
LAW TO BE USED IN CANDY AT THE TIME
THIS BOOK GOES TO PRESS.
B. HELLER & CO.

270
lB»»j=*i»ib.€ a5 . TJ. S..H.
DO NOT MONKEY with cheap substitutes and
worthless imitations. If you prize your business
and your reputation at all, it should be your aim
always to obtain the best.
Improved Zanzibar Carbon is the only sausage color

that has stood the test of users. We could a tale unfold indeed
about spurious imitations. We do not want to. It is not business lo
run down our competitors simply because we alone have the
gfenuine article. The fittest will survive.
|7HiEY|MnATEi
NOTICE)— As soon as we put a meri-
IOURj(jOODSINJ
torious article upon the market unscrupu-
Name, AND
lous parties attempt to imitate it in J
Package '
WHY
I
package and name. They cannot imi-
tate its quality, but try to deceive the
public by imitating our packages, labels
and reading matter. Beware of all such B.Heller&Co
imitations and always see to CHICAGO.
it that you
get the genuine.
271
BIÊ Scca.
I M RORTANT!
EVERY CAN OF THE
Improved Zanzibar Carbon

HAS THIS REGISTERED
TRADE-MARK ON IT
DE;CISI0NS of THK courts give to B. Heller & Co. the
sole and exclusive rights to this trade-mark. Any party counter-
feiting, imitating or infringing upon the same will be prosecuted
to the full extent of the law.
REGISTERED
TRADE:
MARK
BJIELLCReOi;
CHE^
CHICA*
The genuine IMPROVED ZANZIBAR CARBON is sold in

cans only, and not in bulk. Every can is sealed with a lead seal.
The following is a facsimile of the seal we use for sealing all our
ZANZIBAR CARBON cans.
r/^.rrr?Grr
Showing one side of Showing other side of
lead seal lead seal
We CAUTION EVERYONE never
to buy it in bulk, or accept it if the
can has been opened.
REMEMBER, all goods sold under
a similar name, and in any other
package than the one illustrated and
described on the following page, are
either an adulteration of IMPROVED
ZANZIBAR CARBON or are worthless
imitations of it and should be dealt
with accordingly. It is needless to say
that one always does better by buying
""
the genuine than an imitation. The
7" best recommendation that we can pos-
sibly have is the fact that so many
are trying to imitate us.
If our goods were not THE BEST
others would not try to imitate them
TRADE-MARK, labels and name.
272
tz: Pi r c -a Cj a. u. s. -H..
Take the Genuine

Article Only
When Buying ZANZIBAR
CARBON please always see
that the can is securely sealed
to insure your getting the gen-
uine article, and remember
our IMPROVED ZANZIBAR
CARBON is guaranteed to
be made from Vegetable Coloring Matter and Colors
permitted under the Rulings of the National Pure
Food Law for coloring Candy.
Price List
IMPROVED ZANZIBAR CARBON

20 ounce cans, net weight, per can ____$1.50
5 lb. cans, net weight, per lb. 1.00
10 lb. cans, net weight, per lb. .95
273
B.I-IE Scca.
GARLIC
VACUUM BRAND
Is a
GARLIC
powder made from the very best selected garlic. The grarlic is
prepared, evaporated and dried by a process of our own which
saves the free garlic oil and natural flavor. It is then powdered.
When used in this powdered form to flavor sausage or any article
of food, it is so thoroughly distributed in minute particles that it
produces a more uniform and delicate flavor than can be obtained
by using fresh garlic.
The use of fresh garlic requires considerable labor of a disagree-
able character, and also taints the fingers and utensils with a
lasting and offensive«odor. Vacuum Brand Garlic enables one to
use this delicious and^ desirable flavor without the many dis-
agreeable objections to'the use of fresh garlic.
Vacuum Brand Garlic will keep in any climate; it never
deteriorates in strength or flavor; it never spoils; it is always
ready for immediate use and is uniform in strength and flavor.
For flavoring Salami or Garlic Sausage and other foods. Vacuum
Brand Garlic is much better than fresh garlic, because it does not
undergo fermentation nor produce gases like fresh garlic.
WE GUARANTEE that Vacuum Brand Garlic Compound
complies with the regulations under all the Pure Food Iâws, and
our guarantee under the National Pure Food Law, with serial num-
ber, is af&xed to every package. It is made with the utmost regard
to purity and cleanliness and contains no harmful or deleterious
ingredients of any kind,
PRICE LIST
One pound cans per pound, 35c
Five pound cans " " 30c
Ten pound cans " " 29c
Tiventy-five pound cans " **
28c
Fifty pound cans " " 27c
One hundred pound keg's ** " 26c
Barrel lots « « 25c
274
I
C I^ CZJ^C^CD. XJ. S.J^.
B. HELLER & CO.'S
LARD AND TALLOW
PURIFIER
This Purifier Whit-
ens and Hardens
Lard and Tallow. It
neutralizes the free
fatty acids, thereby
preventing rancidity.
By preventing the
oil inthe Lard from
separating from the
stearine during hot
weather the Lard is
kept firm.
This Purifier is the
result of many years
of practical experi-
ence in the refining of Lard and Tallow, and
when properly used it will do the work every
time.
GUARANTY.
We hereby guarantee that our Lard Puri-
fierdoes not contain ingredients which have
been ruled against by any of the Pure Food
Laws. Every package bears our guaranty un-
der the National Pure Food Law, with serial
number attached.
PRICE LIST
Put up in 1-lb. packages, packed as folloirs:
15 lb. cases, per lb . $0.33
25 lb. cases, per lb . .33
50 lb. cases, per lb . .325^
2-50 lb. cases^ 100 lbs . .32
3-50 lb. cases, 1?0 lbs . .31
10-50 lb. cases, 500 lbs . .30
275
B.I-IE ^£ Sc cza. 1
ZANZIBAR BRAND
Prepared SEASONINGS
In order to make the Finest Sausage itie Sausage

Maker must use the Finest Seasonings. It pays to
use the very best Seasoning that can be obtained.
Our Zanzibar Brand Sausage Seasonings cost a
little more than the ordinary kind, but they are
Absolutely the Finest that can be Produced.
The fôrmulas from which the Zanzibar Brand
Sausage Seasonings are made are old Secret For=
mulas known only to our Family. These Formulas
have been used in past Generations in our Family,
and also by our Mr. Adolph Heller» while in the
Packing and Sausage Business. The high Perfection
of these Formulas has been brought about through
the fifteen years of B. Heller & Co.'s experience as
Expert and Consulting Packing House Chemists.
Zanzibar Brand Prepared Sausage Seasonings im-
part a Fine Flavor as well as a Delicious Aroma to
all kinds of Sausage, which is entirely different from
276
.
|B«*±*i»fci^f ^= . U. S. J^.
any other Seasonings. The ingredients used in the
Zanzibar Brand Seasonings are only of the very
Highest Quality obtainable, and the combination is
one which imparts to Sausage a Zestful and Piquant
Flavor entirely Hs own, which is very Delicious
and Appetizing and one which is exceedingly pleasing
to everyone. Zanzibar Brand Seasonings will pos=
itively increase anyone's Sausage Trade where>er
used, because the Sausage Flavored with these Sea=
sonings will have such a Fine Flavor as well as an
Appetizing Aroma.
Owing to the Zanzibar Brand Seasonings being
Absolutely Pure and free from adulterations, and of
the Highest Strength obtainable, it is necessary to
use only from one=quarter to one=half as much of
the Zanzibar Brand Seasonings as of other prepared
Seasonings or Spices. It therefore can be seen that
our Zanzibar Brand Seasonings are Positively the
Cheapest that can be used owing to the very small
amount required to give the Sausage the Desired
Flavor. Any Sausage Maker who will try these Sea=
sonings will always use them, not only because they
give such a Delicious Flavor to the Sausage, but also
owing to the economy in their use.
We positively guarantee that Zanzibar Brand Sea=
sonings will increase the Sausage Maker's Trade and
will do all we claim for them. They are Guaranteed
to be absolutely Pure and Free from any adulteration.
Zanzibar Brand Seasonings are also Guaranteed to
comply with the National Pure Food Law and all
State Pure Food Laws.
300
PRICE LIST lb.
Pork Sausage Seasoning

Bologna and Smoke Sausage
Seasoning
Frankfort and Weiner Sau-
sage Seasoning
Iviver Sausage and Head
Cheese Seasoning
Swedish Sausage Seasoning..
Polish Sausage Seasoning
Summer Sausage Seasoning.
Pickled Tongue and Pigs' Feet
Seasoning
Corned Beef Seasoning
Hamburger Seasoning
Mexican Sausage Seasoning
HOG- SCALD
MAKES SCALDING EASY

REMOVES THE DIRT. CLEANSES THE HOG.
WHITENS THE SKIN.
HOG-SCALD makes the hair come off easily, removes the
dirt and filth and and also softens the scalding water. It
purifies
cleanses the skin, making it as white as snow. It is a great labor
saver, as it assists materially in removing the hair and leaves the
skin more yielding to the scraper. The skin of hogs is covered
with a film of greasy filth, containing millions of germs, which are
also down in the pores of the skin, and if not removed these will
get into the brine when the meat is being cured, injuring both the
meat and the brine. HOG-SCALD removes all this filth and
bleaches the skin.
Those selling dressed hogs will find HOG-SCALD
very vailu-
able, as Hogs that have been scalded with it look whiter and much
better. Hams and bacon after being smoked look much brighter
and more appetizing from hogs that have been scalded with
HOG-SCALD.
The use of HOG- SCALD is legal everywhere. It does not
come under the regulations of the FoodXaws, as it is a cleansing
agent.
COSTS VERY LITTLE
At the low price we sell HOG-SCALD no one can afford to
scald hogs without it.
PRICE LIST.
10-lb. cans per pound, 15c
60-lb. cases (% doz. 10-lb. cans) " « 12c
120-lb. cases (1 doz. 10-lb. cans) « " lie
240-lb. cases (2 doz. 10-lb. cans) " « lO^ê
360-lb. cases (3 doz. 10-lb. cans) " « 10c
278
CZ I^ I C-K-Cj . U. S. -H.
B. HELLER ®. CO/S
INSTANTANEOUS
SCALE SOLVENT
DISSOLVES SCALE AND GREASE IN STOPPED-UP
SINKS, SEWERS, KITCHEN DRAINS,
WATER CLOSETS, URINALS, ETC.
Whenever a sewer or drain is stopped up, it is due to one of
two things: E)ither stopped with grease, hair, pieces of wood,
it is
cloth, etc., or it is from the formation of scale. Scales very readily
form in districts where the water contains a great deal of lime.
When a sewer is stopped up and cannot be opened by ordinary
methods, a plumber must be sent for, which means a considerable
expense. No matter what a sewer is stopped with, this Sca'e
Solvent, if properly applied, will open the sewer in a few minutes.
In places where pipes clog up easily, when they are once
thoroughly cleaned they can be kept free and open by flushing
them once a month with a small quantity of this Scale Solvent.
This Scale Solvent positively will not affect any of the metals
used in plumbing, such as iron, brass, copper, lead or porcelain
ware.
PRICE LIST
lO-lb. cans per can, $1.50
20-lb. cans " « 2.75
279
B.I-IE Sc ca.
^^
DISINFECTANT
A VERY EFFICIENT DEODOBIZEB AND ANTI-
SEPTIC FOR BUTCHERS' CHOPPING BLOCKS,
ICE SAUSAGE MACHINEBY, CUBING
BOXES,
TANKS AND VATS, AND ALL OTHEB liHACHINEBY
AND UTENSILS USED BY THE BUTCHEB AND
SAUSAGE -MAKEB.
THE ACTIVE PRINCIPLE OF FREEZE-

EM IS A GAS WHICH IS GIVEN OFF
WHEN THE POWDER BECOMES
DAMP. THIS GAS IS A POWERFUL
GERMICIDE AND DEODORIZER, AND
CAN BE ADVANTAGEOUSLY USED IN
MANY WAYS.
TO KEEP ICE BOXES SWEET

H 8
."'
To keep an ice box pure and

;'.'''',','•'•
''•l''''Vi'',,'''''''"''''''''.':,,
i'''v!^.'\;;;"r;7;AlvMV'''-^.'''''- S
ISsiliR&cJlJ fresh, wash it occasionally with

hot water in which a table-
spoonful of Freeze-Em has been
added to every gâllon of water.
Every evening before closing, sprinkle a table-
spoonful of Freeze-Em on the floor of an ordi-
nary size ice box. The Moisture in the box will
soon liberate sufficient gas to purify the air in
the box and keep the contents from molding
and spoiling. By doing this every evening,
meats and poultry of all kinds can be kept in
an ice box without becoming moldy and slimy.
280
C HI C O -a=L TJ. S.R..
TO KEEP BLOCKS, PAILS, TUBS AND ALL
BUTCHERS' AND SAUSAGE-MAKERS' TOOLS AND
MACHINERY SWEET AND FRESH put a small
quantity of Freeze-Em in the water in which
they are washed. This will destroy the germs
which cause slime and mold.
OLD BARRELS USED FOR CURING will not taint

brine and meat they are thoroughly washed,
if
inside and outside, each time new brine is made,
with hot water in which Freeze-Em has been
dissolved.
NOTICE:^ Freeze-Em was originally sold not

only for the purpose of disinfecting
and deodorizing chopping blocks, butchers' utensils
and machinery, etc., but was also largely used for
Preserving Hamburger Steak, Pork Sausage, etc.
The Food Commissioners in most States have ruled
against its use in any meats or meat=food products.
Therefore, we now only sell Freeze-Em for disinfect=
ing and deodorizing purposes; and we caution all
Butchers and Sausage=Makers who are located in
States which prohibit the use of Antiseptic Preser=
vatives, against using Freeze-Em in or on any meats
or meat=food products. Freeze=Em is an Antiseptic
and as such has a legitimate purpose but where the
;
use of Antiseptic Preservatives is prohibited in all

meats and meat-food products, the use of Freeze=Em
as a preservative in them would be a violation of
the State Law and punishable with heavy fines.
Therefore we warn those residing in such States to
use Freeze=Em only for sterilizing and deodorizing
their utensils and other equipment.
PRICE-LIST
5 lb. bottles per lb., 50c
30 lbs. iVz doz. 5-lb. bottles) « 48c
60 lbs. (1 doz. 5-lb. bottles) « 46c
120 lbs. (2 doz. 5-lb. bottles) « 44c
240 lbs. ( }i gross 5-lb. bottles) « 42c
360 lbs. (Vz gross 5-lb. bottles) « 41c
720 lbs. (1 gross 5-lb. bottles) « 40c
281
B.I-IE Scca.
DEODORINE Trade=Mark
THE DEODORIZER THAT

LEAVES NO SMELL.
A Concentrated, Powerful
and Harmless Deodorizing
Disinfectant, for use in
Packing Houses, Sausage
Rooms, Coolers, Meat Mar=
kets, Fish Markets, Grocery
Stores and other places
where a Disinfectant is de=
sired which does not give off
any odor from itself but
immediately Destroys any
odor with which it comes
in contact.
Têodorifie produces a solution that will
at once Destroy all Offensive Odors and will NOT
leave any Odor of Itself. Most Deodorizers have an
odor of their own, which in many instances is as
offensive as the odor they are expected to remove.
Such Deodorizers cannot be Used around Food
Products, because of the smell which they impart to
such articles. Not so with DEODORINE. It Destroys
all Odors of Putrefaction, such odors as come from
the entrails of Chickens, Fish, Game, etc., by Sub=»
stituting Oxygen for the Foul Air coming from them.
Deodorine is Not in the least Caustic and will not
injure any Metal, Wooden or Porcelain ware, neither
will it injure or irritate the hands or other portions
of the skin with which it comes in contact.
Deodorine can be used to Destroy the Offensive
Odors arising from Urinals, Toilets, Cuspidors, etc.
As soon as it is applied, the Odors are Destroyed.
Deodorine is very cheap to use. One teaspoonful
makes two gallons of Very Strong Deodorizing Solu=
tion, suitable for Sprinkling Floors, Washing out Ice
Boxes, Fish Boxes, Flushing Urinals, Toilets, etc.
It is so cheap that it can be freely used, 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 it.
Put up in 1 2 pound cans. Price SI. 00 eacli

282
CItIXCZJ^CjCD. u.s.j^.
THE PERFECT CLEANSING AGENT FOR

PACKING HOUSES, SAUSAGE KITCHENS
AND MEAT MARKETS
Ozo is an invaluable preparation for washing;* cleansing
and purifying ail kinds of Packing House, Sausage Kitchen
and Meat Market utensils, and for all purposes where a thor-
oughly eflfective cleansing agent is required.
The putrefaction and spoiling of meats are due to the action
of bacteria. These Germs of putrefaction and decay thrive
in everything of a filthy nature. Hence it is of the utmost
importance that everything with which meats come in con-
tact should be kept in a state of perfect cleanliness as other-
wise the meat wîll become tainted. Butchers should wash
their counters, chopping blocks, meat boxes, racks, knives*
etc., with OZO. In fact, to insure absolute purity and
cleanliness, the entire floors of Packing Houses, Slaughter
Houses, Sausage Kitchens and Retail Markets should be
frequently washed with it. It will keep everything in con-
nection with meats free from bad odors and perfectly clean
and pure. Washing barrels and vats in which meat has
been cured, with OZO will destroy the germs which adhere
to them, and therefore will prevent the new brine from
spoiling.
OZO is beyond question the best, simplest and cheapest
antiseptic preparation for combating the dangers and losses
resulting from the decomposing activities of germ life.
It is absolutely harmless and keeps everything with which
it comes in contact clean and sweet.
OZO PRICE LIST.
5-lb. boxes, per lb $0.ia
10-Ib. boxes, per lb 09
25-Ib. kess, per lb .08
50-lb. kegs, per lb OTVz
100-Ib. kegrs, per lb 07
300-lb. barrels, per lb 06
283
^S sc c a.
b.h:e:
BERLINER BRAND
WHITE
KONSERVIRUNGS SALT
This old and reliable preparation has stood the severest

climates and under all conditions* It is guaran-
tests in all
teed to conform to all the Pure Food Laws. It is especially
adapted for curing Pork and Liver Sausage^ Head Cheese
Meat, Etc*
White Berliner Brand Konservirungs-Salt complies with
the regulations under all the Food Laws, and our guaranty
under the National Pure Food Law, with serial number, is
affixed to every package*
PRICE LIST.
15 one-pound packages in case, per lb $0.27
25 one-pound packages in case, per lb 27
150 to 500 lb. lots, per lb 24
284
CHXC-aCjD ZJ.S.J^
be:rl-in£R brand
RED
KONSERVIRUNGS SALT
This preparation is so well known to the trade that no

description of uses will be necessary,
its We
arc pleased^
however, to add that Berliner Brand Red Konservirungs-^
Salt complies with the regulations under all the Pure Food
Laws, and our guaranty under the National Pure Food
Law, with serial number, is affixed to each package.
Full directions for curing Hams, Bacon, Tongues, Mess

Pork, Corned Beef, Etc., are given on each package.
PRICE LIST.
15 one-pound packages in case, per lb $0.27
25 one-pound packagres in case^ per lb 27
150 to 500 lb. lots, per lb 24
285
E
H. ti ^
—
BcC€3.
—
BERLINER BRAND
ROSALINE
KONSERVIRUNGS SALT
Rosaline is used for coloring the inside of Bologna and Frank-

fort Sausage. In some States the use of an Artificial Color in
Sausage is Prohibited. Some States permit the use of a Harmless
Color, but in some States where the use of a Harmless Color in any
Food Product is used, the Law requires that the Article of Food so
Colored should be labeled "Artificially Colored."
The Coloring matter used in Rosaline is the same kind that is
at present allowed to be used in Candy under the Rules and Regu-
lations of the Pure Food Law.
For the benefit of the United States Inspected Packing Houses,
we wish to say that at the time of going to press the present Rules
and Regulations made under the Federal Meat Inspection Law,
Artificial Colors in Sausage or Meat Food Products are Prohibited.
However, Harmless Colors are permitted on Sausage Casings, un-
der the rulings made under the Federal Meat Inspection Law.
PRICE LIST
13 one-pound packages in case, per lb $0«27
150to500 lb. lots 34
286
c H I c -a cj a. o. s. j=L
TANALINE (Trade-Mark)
A RELIABLE
LHELLERStCQ
PREPARATION
-MUN^ FOR
TANNINQ
SKINS FOR
RUGS, ROBES,
CLOAKS,
^ ^liablTprefaration FOR OVERCOATS,
MADE ONL.V RV
INVENTED AND
B.HELrT=^R ^V CO
ETC.
CHlCAGO.nS.ffi
It thoroughly tans the skins and leaves them

sweet and pliable. It is simple and easy to
use, and enables anyone to tan the skins of
all Kinds of animals and make beautiful and
useful furs and rugs at small expense.
Each package contains sufficient for thor=
oughly tanning the pelt of a good size Calf,
large Dog, Wolf or Fox.
PUT UP ONLY IN TWO POUND CARTONS.

PRICE PER CARTON 50 CTS.
287
A QUICK AND SURE DCTERMINATOR0FRAr5.MICE
AND OTHER RODENTS.—THEY EAT (TAND DIE
OUTSIDE OF THE HOUSE..^ ÂBSOLUTELY
GUARAIÊED IF DIRECTIONS ARE FOLLOWED, j
RAT-BANE
A PLEASANT SUICIDE FOR RATS
Guaranteed to Exterminate Rats, Mice and otiier Rodents
Rat- Bane clears all premises of these miserable

pests without leaving them in the house to die.
B. Heller & Co.'s Rat-Bane is the only sure

and speedy remedy of its kind. It is easily
applied and attracts the rats to their death.
They like it, feast on it and leave the premises
to die. It never fails to do its work.
PRICES
Full IV2 lb. Bottle $1.00
One=half Dozen Full II/2 lb.Bottles. • . . 5.00
One Dozen Full II/2 lb. Bottles. .....
. 9.50
HOUSES OF FAIR SIZE SHOULD ORDER NOT LESS THAN 6 BOTTLES.
288
CHIC-?LO-a, XJ. S..H.
BHELLER&GD'S
{&
^^^
A QUiCH AND SliRE EXTERMINATOR OF ALL ANTS

THAT INFEST HOUSES. CELLARS AND PORCHES.
ABSOLUTELY GUARANTEED IF DIRECTIONS ARE FOLLOWED.
ANT-BANE
A PLEASANT SUICIDE FOR ANTS
Guaranteed to Exterminate Red and Black Ants
Ant-Bane clears all premises of these miserable

pests without leaving them in the house to die.
B. Heller & Ant-Bane is the only sure

Co.'s
and speedy remedy of its kind. It is easily
applied and attracts ants to their death. They
like it, they feast on it and leave the premises
to die. It never fails to do its work.
PRICES
Put up only in full II/2 lb. Bottles, each $ 2.00
One=half dozen full IV2 lb. Bottles .... 10.00
289
B.I-IE ^S Sc CO.
ROYAL
SILVER POLISH
A HIGH GRADE POLISH
FOR SILVER, GOLD AND ALL HIGHLY
POLISHED METAL AND
PLATED WARE
This Polish is man-
ufactured especially
for use on highly
polished metal sur-
faces, whether plated
or solid. It produces
a very fine lustre,
which will maintain
its brilliancy much
longer than when
other polishes are
used.
Royal Silver Pol-
ish is entirely free
from OH Acid and
Grit, which makes it especially valuable for
polishing finely plated ware or articles made
from solid Silver or Gold.
ROYAL SILVER POLISH IS VERY EASY TO USE
AND VERY RAPID IN ITS ACTION. WHERE
LARGE SURFACES OF HIGHLY POLISHED METAL
ARE TO BE CLEANSED AND POLISHED IT HAS
NO EQUAL. IT IS MORE ECONOMICAL THAN
OTHER POLISHES, BECAUSE THE LUSTRE
OBTAINED BY IT IS FINER AND MORE LAST-
ING THAN WHEN OTHER POLISHES ARE USED.
PRICE
Pnt up in 1-lb. cans, each $0.25
1 dosB, 1-lb. cans, per dozen 2.50
290
c h: I c -H. cj a. Tu. s. -H.
ROYAL
METAL POLISH
FOR CLEANING AND POLISHING
BRASS, COPPER, GERMAN

SILVER, ZINC, TIN, Etc.
IT IS EASILY APPLIED AND QUICK

IN RESULTS
Royal Metal Pol
ish has no equal for
cleansing and polish-
ing Store Fixtures,
Scales, Metal Trim-
mings, Ornaments,
etc. It contains no
Oil, Acid or Grit,
and leaves a finer
and more durable
polish than anything
else on the market.
AFTER ONE TRIAL NO BUTCHER WILL DO

WITHOUT IT
PRICE
Put up in 1-lb. cans, each $0.25
1 doz. 1-lb. cans, per dozen 2.50
291
E li-e: fl acczo.
B. h:
ROYAL GLEANER TRADE-MARK

MAKES MARBLE AND PORCEUIN LOOK
LIKE NEW
Royal Cleaner
Suickly removes
rease, Scum and
Stains from the
surface of Marble,
Porcelain and
Enamel.
IT HAS NO
EQUAL
for immediately
cleaning and re-
storing the origi=
nal color to iVVar-
ble, Porcelain and
Enamel Basins,
Bath Tubs, Kitch-
en Sinks, Tiling,
Etc.
ROYAL CLEANER DOES NOT SCRATCH OR
OTHERWISE INJURE THE FINISH OF THE AR-
TICLES ON WHICH IT IS USED. IT iS EASILY
AND QUICKLY APPLIED AND IS ALWAYS SATIS-
FACTORY IN RESULTS-
In localities where the water is very hard or con«
tains a high percentage of Iron or Sulphur, Royal
Cleaner is the only preparation that can be depended
upon to keep Bowls, Basins and Bath Tubs free from
stain and in an inviting condition. It saves labor
and makes it possible to always keep such articles in
a sightly and sanitary condition with very little
expense.
PRICE
Put up in 1-lb. cans, each $0.25
1 doz. 1-lb. cans, per dozen 2.50
292
CZI^XCZJâCD, XJ.S.J^.
RHEUMATISM
Men engaged in the Meat
Business are perhaps more sub«
ject to Rheumatism and Rheu=
matic Pains than any other class
of men. This is because men
working in Butcher Shops and
around Meat Coolers generally
work very hard, and a great deal
of the time they are wet with
perspiration. Consequently, when they
go into the cooler or handle chilled
meats, they subject their bodies to sud=
den and great changes in temperature,
which suddenly checks perspiration and
stops the elimination of poisons which
are being carried out of the body in the
form of sweat.
It is a matter of great importance
to all men who are thus exposed to keep
the system free from the poisons which
cause Rheumatism and kindred diseases.
Otherwise, they may at any time have a severe
and dangerous attack. Many butchers have been
left crippled and unfitted to continue their business
by such attacks.
It will be of interest to the entire Butcher Trade to

knowthat we have perfected the Best Rheumatic Treat-
ment in existence. We will be very glad to send our de-
scription of same to any butcher who may be troubled
with Rheumatism, or whose family or friends may have
become victims of this disease. This literature will give full
information concerning the Cause, Prevention and Cure
of Rheumatism. A request will bring a prompt response.
B. HELLER & CO.

293
E
B. I-I ^ Sc cza.
ASEPTtCiNE (TRADE -USA R/C REGISTERED)

A Mild, Sooth-
ingf, Effective,
Antiseptic and
Germicide,
which does not
Irritate,Smart
or Burn. Rec-
•^^?i?
''."'V'.'"
ommended for
//>> making Anti-
/,</'!/
:/'i^'<,
septic Solutions
/!">">'
for use in
1^'??
AN'3'>5k5.OpTH„,0
Washing" Sores,
^<l''l Wounds, In-
to> flamed Mucous
Membranes, Ul-
cerations and
Running" Sores.
ASEPTICINE
a Posi- makes
tive Germicidal Solution, in the proportion of
one heaping teaspoonful to a pint of water.
This solution will Sterilize and Cleanse any-
kind of Wound and Prepare the Tissues for
Rapid Healing.
As a Wash or Gargle, a solution of ASEP-
TICINE has no equal for Nasal Catarrh, Sup-
purating Ears, Sore Throat, Tonsilitis, etc. It
is entirely from irritating properties,
free
Cleanses the Mucous Membranes thoroughly
and leaves them in the most favorable condition
for Rapid Recovery.
ASEPTICINE is put up only in sealed cans,
containing 8 ounces net weight.
Price 50 Cents
294
cpiicf^Cj-a. u. s.A.
PURPLE-INE (TRADE -MARK REGISTERED)
THE MOST
EFFECTIVE DRAWING AND
HEALING OINTMENT
KNOWN.
PURPLE-INE Reduces
Inflammation, Destroys
Germs, Relieves Pain,
Draws out Poisons and
Foreign Matter and Rap-
idly Heals Wounds.
Boils, Carbuncles and
Pimples are quickly drawn
to a head and cured by its
IÂiJ??.CARBUNaESAHP2tV'S
use. It has no equal for
Healing Burns, Infected ^yOUTPOISOK^X
and Poisoned Wounds, 'NFECnONS
Sores and Ulcers.

Butchers should always
keep PURPLE-INE on
hand, because of the danger to which they are
constantly exposed of receiving scratches from
bones, cuts from knives, sausage machinery,
meat hooks, etc. All such wounds are very dan-
gerous and should have immediate attention,
otherwise they may produce blood poison or
make troublesome sores. PURPLE-INE quickly
heals up such wounds, and no butcher can
afford to be without it.
Put up in i ounce Jars.

Price 50 Cents.
295
B.PIE^ ^m Sc CO.
ZANZIBAR
Furniture Polish
MAKES iGE BOXES AMD COUNTERS
LOOK LIKE NEW
IT IS ODORLESS AMD DBIES QUICKLY. IT
LEAVES NO OIL OR 6BEASE TO ATTRACT DUST.

IT IS EASY TO USE AND WITH IT ICE BOXES
AMD COUNTERS CAN BE KEPT HEW AT ALMOST

NO EXPENSE.
No butcher can afford to
allow his Ice Boxes,
Counters and other wood-
work to become dingy and
soiled. It attracts and
holds the best class of cus=
torn to keep your shop
fresh and bright, and
nothing will so much as-
sist in doing this as an
occasional application of
Zanzibar Furniture 'olish
to the wood=work in the
shop.
Zanzibar Furniture Pol-
ish is the best polish to
use, no matter what finish your fixtures may be. It
serves equally well in the plain and dull finishes and
on the finest of varnishes. It gives life and wear to
the original polish, making the surfaces on which it
is used retain their original gloss and finish through
many years of use.
Zanzibar Furniture Polish cannot be excelled for
household use. It can be used on all articles of
furniture, such as Pianos, etc., with beneficial re-
sults wherever used. It is guaranteed to give
sdf'isf motion
PUT UP IN ONE GALLON TIN CANS, PRICE $2.50 EACH

296
IbI . U. S.J\..
Read What We Have to

Say About
Heller's Magnetic
Sweeping 6oiiiponi|d
It draws dust like a magnet and kills the grerms in the dust.
This iM-eparation will appeal to every intelligent person.
10 REASONS WHY
Heller's Magnetic Swêeping Compound Should Be
Used Where Floors Must He Kept Clean and Sweet
First: Being magnetic, it absorbs all dust and prevents it
on articles in the room.
flying in the air to settle
Second: It destroys germs in dust and leaves the air in the
room dust-free and pure.
Third: It cleans floors, carpets and rugs more thoroughly
and with less labor.
Fourth: It eliminates the necessity of dusting after sweeping.
Fifth; It saves wear on carpets, linoleums and rugs by easily
removing all dust, and keeps their colors bright and new.
SixtK: In stores the saving in shopworn and dust-injured
goods will amount to much more than its cost.
SevervtK: It saves labor. Floors are more quickly and more
thoroughly cleaned, and the necessity of dusting fixtures, show-
cases, etc., after sweeping is eliminated.
Eighth: Floors may be swept by its use at any time without
annoyance to customers. Hotels and restaurants can sweep
dining-room floors at any time and no dust floats in the room to
settle on dishes and tables.
Ninth: More diseases ape conveyed by dust-laden air than in
any other way. Heller's Magnetic Sweeping Compound not only
gathers the dust but kills the germs contained in it. Its use saves
the health of those who use it and those who enter buildings
where it is used.
Tenth: None can afford to be without it because it saves
merchandise, time, labor, wear and health.
PRICES] 50 pound Drums $2.00 each
100 pound Drums 3. SO each
200 pound Drums 6.00 each
325 pound Drums 9.00 each
2Q7
B. I-I E '•^f Tlb^ Sc C E3
SPECIAL STANDARD
= COLD STORAGE =^
THERMOMETER We illustrate here a thermometer
especially adapted for packing-
house cellars. The tube has an
angle protection.
The scale is made of extra heavy
brass, mounted on a solid piece of
80 oak.
Both the Scale and Figures have
been made especially plain, heavy
and large, so that the degree of tem-
perature can be seen at a distance.
The glass tube is extra heavy im-
ported glass with a magnifying front
so as to enlarge the mercury, mak-
ing this a most desirable thermom-
3d eter to read in a dark cooler.
20 THIS THERMOMETER
IS OUflRAMTEED ftBSO-
LUTELY CORRECT
10 10 IT IS TWELVE INCHES LONG,
and is graduated from 20 degrees
20 ?S below zero to 80 degrees above. It
is a strong instrument and we guar-
antee that it will give perfect satis-
faction.
NET P RICES
Price Each $ 1-40
Price per Dozen 15.00
298
c h: I c::.^5.c3-a. u. s. j^.
HYDROMETERS
SALOMETERS
r\
Many butchers are in the habit of guessing

at the quantity of salt used for making the
brine; others float an egg or potato to test
its strength. All of these methods are very

M unsatisfactory for testing the brine. One
egg will swim in brine where other eggs will
sink in it, as it all depends upon the age of

the eggs. For the benefit of all of our
customers, we sell a
HYDROMETER
For Testing the Strength of Brine
/ at the low price of 50 cents each.
These Hydrometers are all tested in our
laboratory before shipment, and have our

certificate upon them as to their correctness.
It is as important to know that the Hydrom-
eter is correct as it is to have one at all, and
therefore butchers should buy only absolute-
ly correct instruments.
Price Each» 50 cents

299
-
B.i-I Sc CO.
Meat Testing THERMOMETER
We illustrate here
our Meat Testing
Therraometer. It
should be used by
every curer of meat.
It is always essential
to take the tempera-
ture of the inner
portion of hams,
shoulders, etc., to see
that they are properly
chilled before curing.
Very often a chill
ii room is sufficiently
cool, but a test of the
meat will prove that
it has not been chilled
to the center. This
thermometer is six
inches long and has a
plain scale to read,
being graduated from
10 degrees to 110
degrees above zero.
No. 2 Thermometer
is made for the
Superintendent and
Proprietor, mounted
in a Gold Plated Case,
with chain and pin
attached with which
to fasten it to the vest
pocket so that it can-
not drop out and
break. For the cellar
man the No. 1 is the
best, as it will not
break easily.
PRICE EACH
No. 1, $1.25
With Gold Plated
Case and Chain No. 2
$1.50
No. 2
No. 1
300
ci: H I c-fLoa, Lj. s. j^.
BOILING
THERMOMETER
We here illustrate a thermometer
especially adapted for boiling Bologna,
Frankforts, Hams, etc. These thermom-
eters are well protected and are adapted in
every way for their special purpose. The

scale is in large plain figures, and the in^
strument complete is about eighteen inches

long. It is very necessary for every man
who cooks meats to use a thermometer,
and when the temperature is kept the prop*
er degree in boiling Bologna, Hams, etc.,
with the aid of this boiling thermometer

hundreds of dollars can be saved. In fact,
all meats requiring boiling cannot be

properly cooked except with the aid of a
thermometer. We send a circular with
each of these thermometers which gives
full instructions in regard to boiling
meats and sausage of all kinds.
PRICES NET
Price Each....... $ 1.00
Price per Dozen 10.00

301
\=mAm=>mmm=A=m^mmMmi
HELLER'S $1000.00 GUARANTEED
RoAGH Destroyer (Non-Poisonous)
GUARANTEED TO RID ANY PREMISES OF

ROACHES AND WATERBUGS.
This powder is Scientifically Prepared with special
regard to safety and cleanliness. It can be used
around food products without any danger of con=
taminating them, as it is
NON-POISONOUS TO HUMAN BEINGS.
Roaches readily eat this powder and they also carry
it to their nests on their bodies and legs. The young
insects are thus destroyed by it, the same as the
older ones, and it is also a very effectual destroyer of
their eggs.
No matter how few Roaches or Waterbugs there
may be about the premises, they multiply so fast that
itwill only be a question of a short time until they
will become very numerous. Therefore, they should
be attended to at once, as Roaches are undoubtedly
the filthiest and most loathsome insects that can
infest any place where foods are kept for sale.
Our Roach Destroyer will absolutely destroy every
one of these pests around any Packing
House, Butcher Shop or Residence, when
used according to easily followed directions.
PRICES.
2-lb. cartons, per lb 75c
5-lb. cartons, per lb 70c
10 lbs. (2 5-lb. cartons), per lb .65c
30 lbs. (6 5-lb. cartons), per lb 60c
60 lbs. (12 5-lb. cartons), per lb 55c
302
c i^ I c-H-o . xj. s. -a
THEY IMITATE
BHEitEfiiCO'S
GOODS
IN NAME AND
PACKAGE
O ^7?
303
LIBRARY OF CONGRESS ^)?
I'At
•:-f,;
i-), ,'
- - ••;Vj;-.;;77t:
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- SI*""'

SEP i^^a ,\'^,\'^'^

CLASS Cx_ ' AAc. Mt.

AI^Iv RIGHTS RESERVED

REPRINTS AND EXTRACTS FORBIDDEN

California Hams, Description 56

Freeze-Em, What It can Be Used For 280

Hams, How to Boil 74

Lard, How It Is Refined in Packing Houses 169

Lard, How to Render 160

The firm of B. Heller & Co. anticipated the enactment

B. HELLER & CO.

PACKING- HOUSE EXPERTS

Analyses Given Careful Attention

The Board of Food and Drug Inspection of the Agri-

For that reason, we have changed some of our former

The Antiseptic Preservatives that have been ruled

In this book we are giving to the Butchers and

All the materials mentioned for use in these pages

BEGIN CURING OP MEAT IN THE PEN.

HOISTING HOGS IN A LARGE PACKING

MACHINE USED IN LARGER PACKING

STICKING HOGS IN A MODERN PACKING

HOW HOGS ARE STUCK IN A LARGE

SCALDING HOGS IN A LARGE MODERN

SCRAPING HOGS IN A PACKING HOUSE.

GUTTING HOGS IN A MODERN PACKING

CUTTING THE HIND SHANK BONE.

PACING HAMS AND PULLING LEAF LARD

The second two men in the above illustration are

SPLITTING HOGS IN A MODERN PACKING

VENTILATION IN HOQ CHILL ROOM.

HOG CHILL ROOM IN A MODERN

Many chill rooms are not properly built. There

reduced down as low as 32 degrees by the time the car-

An even temperature of 38 degrees Fahrenheit is

CONDITION OF MEAT BEFORE CURING.

THE TEMPERATURE OF BRINE.

GIVE CLOSE ATTENTION TO DETAILS.

WITH THE FREEZE-EM-PICKLE PROCESS

Bacterial action causes great annoyance and loss to

We have acted as Consulting Experts for the large

Use the following proportions of Freeze-Em-Piekle,

Medium Hams, 14 to 18 Lbs. Average.

g j^^ of Granulated Sugar.

HOW TO CURE HAMS IN OPEN BARRELS.

QUANTITY OF BRINE TO USE FOR CUR-

THE USE OF MOLASSES AND SYRUP BAR-

Sometimes, vats of certain shapes require more brine

HOW TO OVERHAUL HAMS WHEN CUR-

On the fifth day

Large packers, wlio employ coopers, should always

and the half that is

DIREOTiaNS FOR CURING SHOULDERS.

New Yorls Shoulders: —Have shank cut off above

California or Picnic Hams are made from Medium

Boston Shoulders are made from Light Shoulders,

9 lbs. of Common Salt.

{ 2 lbs, of Granulated Sugar.