Arizona republican., 1920-11-11
WOMEN INVITED ID
 SAMPLE SAUSAGES
 IN PACKING PLANT

Arizona women who are interested in the process of preparing meat for the market have been especially in vited by the Arizona Packing company 10 pay visit of inspection to the department devoted to the manufac- ture of sausages. wieuerwurst, bologna, minced ham. luncheon loaf pork saus- age and other varieties of ground meat. When they visit the packing company local women will also be per mittCd to sample the products as they are cooked and made ready for the saleSrOOm.
 simon MuckenthaIer who is in charge of the sausage manufacturing, is an experienced and efficient saus- age maker. He was for six years con nected with the Phoenix Wholesale Meat company here and during five years previous. was employed by the TTibolet market He is a very skilled and capable sausage manufacturer and is also d stockholder in the packing company.
 The sausage department has daily capacity of 100000 pounds of various types of ground and spiced meat. It is equipped with a number of high class machines, including a meat cut ter. grinder a mixer. resembling a huge bread mixer and machine for filling the sausages. An idea of the rapidjty with which the meat is handled is gained from the fact that some o' these machines operate al a speed of HOO revolutions per minute
 Ground meat is allowed to cure for A hours after it has been mixed with the salt and spices used in flav- bring the product before it is stuffed into the skins. Then the sausages ol wienies are linked" or twisted by eX- perienced women who are employed ir I,f Tnp 1rstrN has been completed, the long chains Ot sausages are hung on racks and sent into the smokehouse for the first steI l of the cooking process. The final pro ! cess consists of cooking the smoked wienies in great vats, three of which are used when the department is in full operation Steam is employed ir cooking the meat porducts.
 The entire process of manufacturing wienies, sausages etc, is short, cleanly and rapid. The products are given a minimum amount of handling. since machines of the most modern methods have replaced the old hand work man ner of manufacturing them.
 When the final cooking process i' over the products are sent quickly into a refrigerator room. where they arc packed and crated. and prepared fol the sales cooler and for shipment.
 Place To Be Proud Of
 Superintendent Raphale is extreme Iy proud of the sausage manufactur ing department of the huge plant, ant indeed, it is truly a place to be prou, of So much depends on cleanlines in this work. that the superintendent has placed that aim first in this de partment, as indeed he has don throughout the plant.
 Any woman might boast of a kitch en a $ clean as our sausage room i 1 kept he told a newspaper represen tative. We lay great emphasis 0 this important part of preparin ground meat for the market. There i no chance for any dust or dirt to ge into this part of the building. w keep the floors continually washe down with running water Our em plOyes wear clean white aprons an personal cleanliness is insisted upol Steam is used in keeping the variou
 machines cIeansed. In short, we hay
 not forgotten nor neglected any deta . in making our sausage room an invi1
 ing and appetizing place.
 $ The newspaper representative Cou g. corroborate this statement, since thel