Evening star. [volume] (Washington, D.C.) 1854-1972, 1890-10-18


composed in a manner that would be pleasant
for the consumer to understand. When you
buy the product at cents pound you imply a
recognition OF the fact that the manufacturer
can hardly make profit save by employing for
his purposes materials fairly termed refuse,
even il he does net set traps for stock in the
cellar and on the back fences.
Washington people are very fond Of sausages
and good ones are largely manufactured here
about. The biggest producer i'll the District
kills thirty young steers and two hundred and
fifty pigs every week for making up into this
shape. Beef, veal and pork are tine three kinds
OF meat used. The fore quarters OF the steers
are the parts particularly selected for the pur-
pose, for the reason that tho meat from that
part of tho animal is found to produce better
sausages than the hind quarters. though tho
latter are frequently employed also. or the
hogs oil parts are utilized, except tho ribs,
which bring a good price for chops, and the
part of the breast that is turned into bacon.
What is known as 'beavy veal'-t that is to say,
calves weighing $50 or 800 pounds-is made
use Of entire.
CUTTING UP THE ANIMALS.
The first thing to do in the manufacture Of
sausages is to kill the animals and cut them up.
Each beast so treated, in butchers par!ance. is
separated into the carcass" and the fifth
quarter" The fifth quarter consists of the
head and feet, the entrais, the brain. the heart,
the liver and the lungs. For many Of these
things most people would have no use. but
there are plenty OF customersw who like the beef
or hog brains for frying and even the lungs for
cooking in two or three styles Triple, which 10
the lining of the stomach, goes in with the
fifth quarter.
The carcass remaining after the fifth quarter
has been removed Is divided with knives and
such portions as are TO be used for sausages,
after remaining in the ice box for some days,
are cut from the bones and chopped into O fine
hash by machines with many knives that go up
and down ever so fast. After being made into
hash in this way the meat is put back into the
ice box and. after q second cold seasoning, is
chopped again.
Next it goes to the mixing machine. There are
endless numbers Of recipes for mixing, no two
sausage makers using the same proportions of
materials or the same seasoning. Some sau-
sages are made entirely of pork, while others
are of beef alone; but the ordinary kind arc a
mixture. frequently half-and- half OF beef and
pork together The operator in charge of the
mixing machine manages this according to his
formula and at the same time puts in the sea-
soning-mace, sage, sweet marjoram and all
sorts Of spicy things.
FILLINd THE CASES.
Now 1t only remains to put the sausage meat
thus prepared into their Ceases" as the butcher
calls them. These cases or skins for the sau.
sages are the coverings of tho intestines OF
steers, sheep or hogs They are sometimes SC
stretch occasionally nearly the length Of the
Center Market. having been wrapped up in
| convolutions in the animals body. machine
specially invented for tho purpose fills these
long intestinal tubes one at time with sau-
| sage meat, forcing it in from q cylinder filled
with the stuff. A single case will not infre-
| quently hold as much as IS pounds of the meat
When this has been done it only remains to
tie little knots Of Irvine about the sausage tube
few inches apart and the product is ready
| for market. German saussges, SO called be-
| cause they are manufactured after recipes tina,
Germans approve OF. are not ordinarily divided
into lengths. The speckled appearance of bo-
logna sausage. which is composed Of beef only,
| is caused by the fat that is mixed with it.
Blood sausage is SO called because it contains
one part OF beef or hogs blood to two parts of
/ meat