The times. [volume] (Washington [D.C.]) 1897-1901, 1900-12-16
SAUSAGES In PROPULSION
American Manufacture of a Much
Maligned Edible.
The SO-Called Country Article En-
4 titled to Its Character Because the
Hogs We're Raised Outside of City
Limits-BOlOgnas Made Here Bet.
ter Than the Imported Sort.

The sausage is much slandered Wand
; A man who makes sausage told Sun
reporter so. and he ought to know. More.
over. he stoutly insisted that he ate his
own sausages, and his wife backed hin
up in the statement. Surely one coule
not ask further proof that tradition ant
{ the comic papers have been all wrong
The sausage jokes must be laid away witt
the messy iests about mothers-in-law ant
latch keys.
Are all sausages clean and above re
proach?" asked the reporter. with the de-
gree of sadness appropriate to the passing
of an old friend.
The packing house man grinned.
We'll, there are Others" he said jovial'
". "but you don't get them in any decent
market. Good butchers and grocers buy
buying from them; but don't you let any
one persuade you to buy cheap sausage
Ugh!"
Evidently man in the business knows
the awful possibilities that Turk in the
filling of sausage cases.
The amount of fresh sausages consumed
every day in Greater New York would
make even German open his eyes. Every
year the demand increases, and the pack
ing houses and private sausage makers
turn out more tons Of the dyspepsia
breeder The country sausage is easily
FIRST favorite. Why it is called country
sausage is one Of the mysteries hidden
In the maZes Of nomenclature.
why do they call 1t country Sausage!
asked the reporter.
Because the hogs were raised in the
country" responded the packing house
man promptly.
Probably that isn't the reason, but it is
as good as any other. There was time
when every farmer made his own saus-
ages, Just as he cured his own hams, and
did without fresh meats: but that was be-
fore the days Of refrigerator cars. Today
the farmer buys most Of his provisions
from the nearest corner grocery, and the
country sausage Is a city product
Its making isn't SO fearful and wonderful
as one might suppose. One may watch the
process unmoved and eat sausage for
breakfast the next morning without quiv-
ering an eyelash. In the first place,
sausage factory smells very good. indeed.
There's hint OF garlic abroad in the air.
but IL goes along with sage and spices, and
doesn't make itself more obnoxious than is
absolutely necessary. Then the cooking
pork and the. bologna boiling in the huge
caldrons offer savory suggestions. and one
looks about for the apple sauce and the
pumpkin pie that ought to garnish the
order.
Everything in the factory shines in ag
gressive cleanliness. The floor is spot
less, the sausage grinders and other ma
chinery are dazzling, the workmen are
immaculate in white clothes and caps.
The shoulders of pork and the carefully
selected trimmings from the other cuts
are put into the great grinders, ground
and strained. The country sausage gets
liberal sprinkling of salt, pepper, and
sage, dash of cayenne pepper.
Part of it is packed as loose sausage
meat. The rest is stuffed into carefully
cleaned sheep cases or hog cases and is
ready for market. Nothing could be swift
er and cleaner than the whole process,
and the onlooker is bound to regret any
qualms he may have felt in the earlier
days when his taste fer sausage struggled
fo- mastery with his faith in the comic
papers.
The frankfurters are a trife less SIM
pie than the country sausage in construc-