Evening star. [volume] (Washington, D.C.) 1854-1972, 1892-08-20
MYSTERY OF THE SAUSAGE
Explained In Detail BY . Tour Through .
New York Factory. -

New York Factory. :
ssYH1s FACTORY TURNS OUT AN AVER
= age of 10000 pounds Of sausages every
week. or about 1000 900 pounds year" mid
Newfork sausage manufacturer to asrAR CORE
spondsnt. ''Cate and dogs do not furnish any
portion Of the raw material, a. 10 popularity
imagined. We use nothing but beef, which we
buy in the shape Of whole carcasses. Let Ms
enter the refriseratins room to begin with.
Here, you zee, are the dressed carcasses hung
from hooks by the dozen The room is kept
at temperature Of Eve degrees below freezing
point by means Of pipes through which evspor-
ated ammonia is conveyed. As you win per-
ceive, the pipes are thickly incrusted with Ice
TOO cold for comfort. eh2 Well. let us 60
TO the next department. to which the carcasses
are conveyed from the refrigerating room
Here they are cut up by men who have such
skill in the work that they do 1t with wonderful
rapidity. Four butchers are employed at il.
you see. One separates each CARCASS into its
principal parts, - you uld carve Q chicken
He does it about as easily, 20 perfectly does he
know every joint. These parts are passed over
to the second man. who dissecte them further,
removing the bones; the third man reduces
them to fragments convenient for handling and
the fourth cuts away the fat.
THE DIFFERENT PARTS.
"The bones we sell, and the fat We try out in
big copper kettles. putting il up in glass jars
Many people prefer this pure beef fat to lard
for cooking purposes. The pieces Of clear meat
we throw into this hopper. and knives run by
machinery chop it into hash. Then il is put
back into the hopper again and, after being re-
chopped. is forced through a perforated steel
plate. which will not permit bit Of larger size
than small shot to pass. Now il must 60 into
this great vat OF sheet iron. which reyolves
while big chopping knives work up and
down inside, the stuff being constantly stirred
at the same time in order to mix in thoroughly
the spices which are added at this stage Of the
process
BECOMING SEASONED.
mo, il is not ready vet for making into sau-
sages. 1t must first 60 into another refrgerat-
ing room and remain there four days. during
which it seasons and the favor Of the spices
gets thoroughly worked through it. Besides
salt. we use pepper. allspice. coriander. mace
and cloves. After being seasoned in this way
the finely chopped meat Is put into large re-
ceptacle, from which il il squirted through
intestinal envelopes Of beeves and sheep. the
former being used for bolognas and the latter
for Frankfurters. We are obliged to import
the sheep castings from England. because the
diameter of the castings obtained from Ameri-
can sheep is too small, although we must pay
twice as much for the imported. We get the
beef castings from the slaughter houses.
BoLoeNAs AND FRANKrURTEks
''Bolognas are made of beef only, but Frank
furters contain q certain proportion of veal. A
little saltpeter is put in with the sausage
mixture to make it red. The final process is to
hang the freshly made sausages in the smoke
houses, which somewhat resemble great iron
safes. you see. To make the smoke we simply
build small fires Of hickory wood on the iron
grating at the bottom of each smoke house.
which shoulder for hours. Frankfurters are
smoked for one hour and bolognas for six hours.
The cheapest bologna sausage retsils at IA
cents pound, and the highest-priced. which is
warranted to keep year, at 40 cents a pound.
The finest bolognas made in this country are
manufactured in New York CITY,"