The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1895-10-19

city: while our best cuts OF beef cost
from twenty 20 twenty-five cents
pound. We can buy good sausage for
eight cents pound. or what kind OF
meat Is Il mnde2 Who cnn figure out
that problem? II Is 10 wonder that
popular suspicion exists that the manu-
facturer OF sausage meat sets traps In
the cellar and on the back fence Tor
game ft for sausage. He surely can
not use twclve-ccnt meat for eight-cent
sausage. That would hasten every
butcher into bankruptcy. There is n
story current Tint very hungry dog
refused 10 eat sausage because he recog-
nized In the meat his long lost brother.
AS a matter OF fact. the only place TO
get good sausage Is out in the country
on the farm where the honest yocman
manufactures his own product for the
consumption OF his own family. In the
large cities. every string. link or hand
fu. 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
Is oldest customers. They can go 10
b workshop and sec the entire process
from the killing OF the animal 20 the
delivery OF the sausage in their baskets.
Then. in another part OF his place, nm
old friend may be permitted 10 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 Il; found 70 produce
better sausage than the hind quarters,
though the latter are frequently en-
ployed also. or the hog aIl parts are
utilized. except the ribs, which bring
good price for chops, and the part OF the
breast that Is turned into bacon. What
a. known as "heavy veal"--that Is to
say. calves weighing $50 or300 pounds
in made use of entire; that is TO say.
all OF the good meat is utilized for sau-
sage. but none OF the refuse.
IL Is not generally known that butch
ers usually speak OF their slaughtered
animals as the carcass" and the fifth
quarter" The carcass" means oil 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
hrains for frying. and even the lungs
cooking In two or three styles.
- Be. which IL the lining OF the stom-
nch. goes with the fifth quarter. All of
this part OF the animal is used for mar
lSet sausage. Il IL kept In an Ice box
for q day or two. then taken out and
hashcd by machinery. The bones arc
scraped. and everything goes into the
machine except the hide, hoofs and
bone. II rs oil clean, aud when well
splc4d. tastes well and is not unwhoic-
some. II Is put into an ice box over
night In It's hashed condition. and then
taken out for further process OF mixing.
before II Is rcndy for market. tits COM
posed OF beef aud pork. In equal proper
flons. mixed and chopped third time,
the mace. sage. mnrjoram and other
spices SO completely monopollzing the
taste that no one can even suspect the
mixing nor Imagine what kind Of meat
he il consuming. City hash must be
ni,en on faith.
There nre very many sausnges inn
ported from Germany 20 this country.
and then there are limitations OF these
foreign products made by our own sau-
sage makers. which look and taste 80
much like the foreign food that even
Germans are deceived by them. Some
are 40 hard that only a very sharp knife
will cut them. They are composed
largely OF horse meat; and thus many q !
worn-out cavalry horse IN Germany Is
ernf 20 America IN minced condition,
The Imported souangc and the boiognas,
fon,ceflc or importcd. have n spcckled |
npakurnncc which u caused by the fact |
tlX fat AMI leun meat are mixed to-
rrthrr. and The white blotches are
pieces Of fit. From France we got our |
flst HOOD u,,snRc. whh'I Il mnde by !
mixing one part Of the blood with two |
or three nurts Of meat. Hut. no matter |.