The Coconino weekly sun., 1895-10-24
A 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? It 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-cent
 sausage. That would hasten every
 butcher into bankruptcy. There is a
 story current that very hungry dog
 refused to eat sausage because he recog-
 ni@ed in the meat his long lost brother. As n 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.
 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 pound. The market saul 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 em- ployed also. Of the hog all parts are utilized, except the ribs, which bring good price for chops, and the part of the breast that is turned into bacon. What is known as "heavy veal'-that is to say, calves weighing 25O or30O pounds is made use of entire; that is to say, all of the good meat is utilized for saul SuSe, Dut IOuc Ol tuc TcluSC.
 It is not generally known that butch- CTS usually speak of their slaughtered animals as 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 cntrails, 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 lset sausage. 1t is kept in an ice box for Q day or two, then taken out and mashed by machinery. The bones are scraped, and everything goes into the machine except the hide, hoofs and bone. It is all clean, and when we'll spiced, tastes well and is not unwhole- some. It is put into an ice box over night in its mashed condition, and then taken out for further process of mixing, before it is ready for market. It is com posed of beef and pork, in equal propor- tions, mixed and chopped third time, the mace. sage, marjoram and other | 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 l taken on faith.
 There are very many sausages im- ported from Germany to this country, and then there are limitations of these foreign products made by our own saul sage makers, which look and taste so much like the foreign food that even Germans are deceived by them. Some :nrc so hard that only very sharp knife will cut them. They are composed 'largely of horse meat; and thus many a worn-out cavalry horse in Germany is sent to America in minced condition. The imported sausage and the bolognas, domestic or imported, have a speckled appearance which Is caused by the fact that fat and lean meat are mixed to- gether. and the, white biotches are pieces of fat. From France we gotou first blood sausage. which is made by mixing one part of the blood with two or three parts of meat. But, no matter