Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1905-07-06
SAUSAGE MAKING.

"A Good Recipe FOR FfePnEAn8 -
Meat-Packing In Jars OF Castings.
PORK sausage should be made. only
from clean, fresh pork. To each three
pounds Of lean pork add n pound OF
tat. As the pork usually used FOR
sausage is the shoulder, neck and lean
trimmings, the sausage IL quite likely
to be too fat unless part Of the tat 10
removed and used for lard. Mix the
fat and lean meat together In chop
ping. Where q rotary cutter is used 1t
Is best to cut the meat twice. After 1t
ID cut the first time spread 1t out thin
" and season. One ounce OF pure. Tine
salt, one-half ounce Of ground black
pepper and one-half ounce Of pure leaf
sage, rubbed fine, to each four pounds
Of meat, will suit the taste OF most
persons. The seasoning should be
sprinkled thinly over the cut meat and
the meat again run through the cutter
to mix the seasoning thoroughly. This
method will give a more even mixing
of spices than can be obtained BY work
ing 1t with the hands. For immediate
use the sausage may be packed away
in stone Jars or crooks to be sliced Tor
frying. Many people stun it into cas-
ings made from the small intestines Of
! the hog. When this is done the intcs-
tines must be turned inside out and
carefully cleaned.
Casings For sausage.
Castings for sausage can be bought
for about 8 cents q pound. At this
price it win hardly pay to bother clean
ing them for home use. The bought
| castings are more uniform in size and
strength and will usually give bettel
satisfaction. A good substitute for cas-
ings may be had In narrow muslin
bags. These, when filed. should y
two and one-half or three inches In d
ameter and eighteen to twenty-foul
inches long. Stun the sausage In tight
" by hand and hang in a cool place. Il
the sausage Ia to be kept for SOM
time melted lard should be rubbed owe
the outside Of the bag. This excludes
the air. Sausage may be kept for som
time In . large jar II q thin coae o
lard IL put over the top.
Mixed Sausage of Pork and Beef.
Mixed sausage may be made from
mixture Of pork and beef In almost an
proportion. It Is the custom on man
farms to kill three or four hogs and
beef during the winter for the year
supply Of meat. When this plan ]
followed q nice supply Of sausage ca
be made from the trimmings. Sausas
should not contain too much tat. !
good proportion Ii two pounds Of lea
pork, one pound Of fat pork and on
pound Of lean beef. Chop together On
and a the same as pork sausag'
Pack in Jars, muslin bags or casing
Many people prefer this to clear por
sausage, az 1t IL not 90 fat.
Il TIE Push THAT Moves he World.
A story told in Worlds Work Of
railroad twenty-five miles in lengtl
financed, built and operated BY z
farmers Of Ramsey county. N. D., I.
the purpose Of moving their gral
crops to market, is an instance
what persistent determination will d
The Arst train was an "accommod
t1on,w stopping for any farmer at an
place. In 1908 10000 bushels Of whe
were hauled. but the past year mai
times that amount. Quite incidental
to their main purpose these farme
established three towns, increased Il
price Of land along the way 70 p
cent, increased their yield Of whes
, hunt schools and established te
phones. They made . whole COZ
cnuuStv viNhnr and ~audMnAn6Nnf