Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1913-11-29

Lansing, Mlch.-Ihe state dairy
and food department has issued a
special bulletin entitled "A Tale of
Ground Hog" 1t is as follows:
"This department is in possession
of a very interesting book which
has been so popular that it has reach
ed a second edition. 1t is entitled
Secrets of Sausage Making and is
published by the Il. Heller a. Com
large dealer in butchers supplies and
preservatives. The secrets of sau-
sage making have long been desired
by this department and the public
generally and in this respect this book
fills long felt want.
con page 236 is an interesting
chapter entitled Bull Meat Prefer
able for Sausage Here the butch
ers are advised by all means, if pos
sible, to make sausage from bull
meat. The reasons for this the book
gives as follows:
But the great advantage of using
bull meat in preference to that of the
steer and COW is on account of its
greater absorption of water. The more
water you work into the meat while
it 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 butchers are enabled to
get l5c a pound for water. This fact,
however, the book does not state in
exact words but most butchers are
able to read between the lines. 1t is
a well known fact that in recent years
butchers have been using some kind
of cereal -four to put in sausage. Os-
No~.,H1xv kAo., al +hnt hn An,r ic
used for the purpose of binder and
TO make the sausage more palatable
but the real reason is that the cereal
placed therein will absoSb a greater
quantity of water which can be sold
at the regular price of meat.
This firm manufactures for sale
a cereal for placing in sausage to
which they have given the aesthetic
name of Bull Meat Flour On page
205 the firm extols the merits of their
brand of Bull Meat Flour and its SUI
periority over common Potato Flour.
The book reads as follows:
eff you will take a gallon of water
and put into this water one pound
of potato -four and let it stand for
one hour all of the potato flour will
have settled to the bottom and you
can pour off the gallon of water and
then weigh the pound of potato flour
and you will be surprised that it will
weigh less than two pounds; it will
take up less than one pound of water.
Also make a test by putting one
pound of Bull Meat Brand Flour in
a gallon of water and you will find
that the pound of Bull Meat Brand
Flour will almost have absorbed the
entire 0allorf of water
1--WE think the Heller Company is
eXaggerating somewhat when it
claims that one pound of its particu-
lar brand of cereal will absorb one
gallon, which is eight pounds, of
water but even if it absorbed five
pounds of water 70 every pound of
-four, the consumer would be COM
PEELED to pay a high price for water.
The book gives various recipes for
making different kinds of sausage and
in all the recipes the book advises
the use of five pounds of their cele-
brated Bull Meat Flour for every
one hundred pounds of sausage.
butchers in Detroit have paid fines of
If their flour will absorb the water
that they claim it WILL the result
would be that sausage, made in this
way, would contain 40 per cent water,
for which the consumer would pay
15c a pound.
"A recent law IN this state limits
the amount of cereal to be placed in
sausage to 2 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 SUBJ
ject to prosecution. Already several
butchers in Detroit have paid fines of
500 each for making sausage &C
cording to Heller and more prosecu-
tions are pending. Some of the best
butchers of the state are now making
sausage without cereal and their ac-
ton is to be commended. If cereal
is placed in sausage, no matter how
small the amount, it must be labeled
Sausage With Cereal. and the con-
sumers of sausage in the state should
understand that when they buy sau-
sage with cereal, they are paying a