The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1913-11-10
WATER ADDS TO
SAUSAGE PROFIT
Increases Weight and Consumer
Has TO Pay for II

State Dairy and Food Commissioner
j W. Helme issues the following hull
letin on sausage making;
This department. is in possession oi
q very interesting book which has been
So popular that IL has reached a sec
Qua edition. II Is entitled Secrets of
Sausage Making and it published by
the u. Heller 4 Co.. Of Chicago This
! firm is a very large dealer in butchers
! supplies and personalities. The Sec
retS uf sausage making have long been
desired 10y this department ana the
public generally and in this respect
| this book fills "a long felt want
ON page 23G is an interesting chap
ter entitled Bull Meat Preferable Cor
Sausage" Here the butchers are adj
yised by all means. if possible. to make
sausage from bull meat. The reasons
/ for this the book gives as follows:
but the great advantage of us
ing bull meat in preference to that
Of the steer and COW is ON account
Va AAT Sl'tAti d'N'l liAlpIl III NdNfls
The more water YOU work into the
meat while il is being chopped
the more tender and juicy will be
the sausage"
OF course the more water You get
into sausage, the more weight, and in
this way the butchers are enabled 10
get - cents a pound for water. This
IA e, however. the book does not state
i'm exact words bat most butchers are
able Ia read between the lines. 1t is
a well known fact that i'm recent years
butchers have been using some kind
of cereal flour to put in sausage. Os-
lenSihly they claim that the flour is
used for the purpose Of binder and
to make the sausage more palatable
but the real reason is that the cereal
placed therein viii absorb a greater
quantity of water which can be sold at
the regular price of meat.
This firm manufactures for sale a
cereal for placing i'm sausage to which
they have given the aesthetic name of
Bull Meat Flour" on page POS the
firm cXtols the merits Of their brand
of Bun Meat Flour and its superiority
over common Potato Flour The book
reads as follows:
III YOU will take a gallon of wa
ter and put into this water one
pound of potato flour and let it
stand for one hour all of the Po-
tato Flour will have settled 10 the
bottom and YOU can pour off the
gallon of water and then weigh the
pound Of potato flour and you vii!
he surprised that it will weigh less
than two pounds; ii will take up
less than one pound of water. Also
make a test by putting one pound
of Eull Meat Brand Flour in a
gallon of water and you will find
that the pound of Pun Meat Brand
Flour viii almost have absorbed
the entire gallon of water
We think the Heller compan is cX-
aggeratine somewhat wher it claims
that one pound of its particular brand
Of cereal will absorb one gallon, which
is eight pounds, Of water but even if
it absorbed five pounds Of water To
every pound of flour, the consumer
would he compelled to pay a high price
for water. The book gives various re-
cipcs for making different kinds Of
sausage and in all the recipes the
book advises the use of five pounds
Of their celebrated Bull Meat Flour for
every one hundred pounds of sausage.
If their flour will absorb the water
b.f I.,i, IL nil a.. Il 4
be that sausage, made in this way,
would contain 40 per cent water for
which the consumer would pay II
cents a pound.
\ recent law in this state limits the
amount of cereal TO be placed in sau-
sage to , per cent and butchers are
warned that if they follow the Heller
recipes for making sausage and place
five pounds Of cereal in their sausage,
they are violating the laws of this state
and will be subject To prosecution. AL
ready several butchers in Detroit have
paid fines of 500 each for making saul
sage according to Heller and more
prosecutions are pending. Some of the
best butchers of the state are now
making sausage without cereal and
their action is to be commended. IT
cereal is placed in sausage, no matter
how small the amount. it must be Ia
hcled Sausage with Cereal" and the
consumers of sausage in the state
should understand that when they buy
sausage with cereal, they are paying
a big price for surplus Of water
which Is evaporated when the sausage
is cooked. We shall have occasion to
refer further 10 this interesting work
containing the Secrets of Sausage
Making"