Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1895-10-26

QUESTION HARD TO SOLVE.
city; while our best cuts of beef cost
from twenty to twenty-five cents a
pound. We can buy good sausage for
eight cents pound. OF what kind of
meat is it made? Who can figure out
that problem? 1t is no wonder that
popular suspicion exists that the manu-
facturer of sausage meat sets traps in
the cellar and on the back fence for
game fit for sausage. He surely can
not use twelve-cent meat for eight-cept
sausage. That would hasten every
butcher into bankruptcy. There is
story current that very hungry dog
refused to eat sausage because he recog
nized in the meat his long lost brother.
AS matter of fact, the only place to
get good sausage is out in the country
on the farm where the honest yoeman
manufactures his own product for the
consumption of his own family. In the
large cities, every string, link or hand
flu. of sausage is an object of suspicion.
A big butcher here, who has grown
rich in the business, but continues his
work, makes sausage of pure meat for
his oldest customers. They can go to
his workshop and see the entire process
from the killing of the animal to the
delivery of the sausage in their baskets.
Then, in another part OF his place, an
old friend may be permitted to see the
course of preparation of sausage for the
public markets. The good sausage costs
fifteen cents a pound. The market sau-
sage costs only eight cents pound.
The best is made of fresh meat, and the
fore quarters of the steers are the parts
particularly selected for the purpose,
for the reason that the meat from that
part of the animal is found to produce
better sausage than the hind quarters,
though the latter are frequently en-
ployed also. OF the hog all parts are
utilized, except the ribs, which bring
good price for chops, am the part of the
breast that is turned into bacon. What
is known as "heavy veal"-that is to
say, calves weighing $50 or3Oo pounds
is made use of entire; that is to say,
all of the good meat is utilized for sau-
sage, but none of the refuse.
1t is not generally known that butch
ers usually speak of their slaughtered
animals us the carcass" and the fifth
quarter" The carcass" means all of
the good meat part OF the body of an
animal. The fifth quarter" consists of
the head and feet, the entrails, 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 customers who like beef or hog
brains for frying, and even the lungs
for cooking in two or three styles.
Tripe, which is the lining of the stom-
nch, goes with the fifth quarter. All of
this part of the animal is used for mar
ket sausage. 1t is kept in an ice box
for day or two then taken out and
hashed by machinery. The bones are
scraped, and everything goes into the
machine except the hide, hoofs and
bone. 1t is all clean, and when well
Bpiced, tastes well and is not unwhole-
some. 1t is put into an ice box over
night in its hashed condition, and then
taken out for further process of mixing,
before it is ready for market. 1t is coElS
posed of beef and pork, in equal proper
tions, mixed and chopped third time,
spices so completely monopolizing the
taste that no one can even suspect the
mixing nor imagine what kind of meat
he is consuming. City hash must be
taken on faith.
There are very many sausages i'm
ported from Germany to this country,
and then there are limitations of these
foreign products made by our own sau-
sage makers, which look and taste so
much like the foreign food that even
Germans are deceived by them. Some
are SO hard that only very sharp knife
will cut them. They are composed
largely of horse meat; and thus many n
worn-out cavalry horse in Germany is
sent to America in minced condition.
The imported sausage and the bolognas,
domestic or imported, have q speclsled
appearance which Is caused by the fact
that fat and lean meat are mixed to-
gether, and the white botches are
| pieces OF fat. From France we got our
first blood sausage. which is made by
mixing one part OF the blood with two
' 4. "a