The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1901-02-02
SAuSAcES BY THE TON.
New Yoris's supply Great Now and Std
Growing.


Growing.
The sausage Is Il muchslandered
Wand. A man who makes sausages
told Sun reporter so. and he ought
to know. Moreover, he stoutly IN
sisted that he ate his own sausages
and his wife backed him up in the
statement. Surely one could not ask
further proof that tradition and the
comic papers have been all wrong. The
sausage jokes must be laid away with
the messy jests about mothers-in-law
and latch keys.
Are all sausages clean and above
reproach:" asked the reporter. with
the degree Of sadness appropriate to
the passing Of an old friend,
The packing-house man grinned.
"Well, there are Others" he said
jovially, but You don't get them in
any decent market. Good butchers and
grocers buy sausage of good firms and
you are safe in buying from them:
but don't you let any one persuade you
W Duy CHcdp C6h.
Evidently man in the business
knows the awful possibilities that Turk
in the filling of sausage cases.
The amount of fresh sausages con-
sumed every day in Greater New
York would make even a German open
his eyes. Every year the demand in
creases, and the packing 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 it country saus-
age? asked the reporter.
Because the hogs were raised in the
country" responded the packing-house
man promptly.
is as good as any other. There was Il
time when every farmer made his owl,
sausages, just as he cured his own
hams. and did without fresh meats;
but that was before the days Of re-
frigerator cars. To-day the farmer
buys most of his provisions from the
nearest corner grocery, and the coup-
try sausage is cify product.
It's making isn't SO fearful and Won
derful as one might suppose. One may
watch the process unmoyed and eat
saasages for breakfast the next morn
ing without quivering an eyelash. In
the first place. a sausage factory
smells very good indeed. There's a
hint of garlic abroad In the air, but IT
goes along with sage and spices and
doesn't make itself more obnoxious
than is absolutely necessary. Then
the cooking pork and the bologna boil
ing in the huge caldrons offer sayory
suggestions. and one looks about for
the apple sauce and the pumpkin pie
that ought TO garnish the odor.
Everything in the factory shines In
aggressive cleanliness. The floor is
spotless. the sausage grinders and 9TH
err machinery are dazzling. the work
men 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, grouna and strained. The
country sausage gets a liberal sprink.
ling of salt, pepper and sage and d
dash of cayenne pepper.
Part of it is packed as bose sausage
meat. The rest Is stuffed into care.
fully cleaned sheep cases or hog eases
and is ready for market. Nothing
could be swifter and cleaner than tht
whole process, and the onlooker i
bound to regret any qualms he may
have felt in the earlier days when his
taste for sausage struggled for mas
terry with his faith in the comic paper
New York Sun.