Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-06-25
SALES OF SAUSAGE
SHOW LARGE GAINS
Mixed Meats Aiding House.
wives on "Come Out of
Kitchen" Movement.
BY J. c. ROYLE.
Special Dispatch to The Star.

special Dispatch to the star
NEW YORK, June 25.-The desire
of housewives to answer the can
come out of the :itchen" has proved
a tremendous stimulant TO the SAFE
Of mixed meats in the United states.
This industry has grown to enormous
proportions and has been boon 10
The sausage makers Of the country.
This development was emphasized
particularly by formal Government ng-
ures made available today i'll connectlon
with ready-to-Serve meats.
The figures show that in 1907 sau-
sage-making establishments inspected
by the Government chopped less than
800 ,00O 900 pounds of sausage. BY
1921 the total had jumped to 583,776,-
900 pounds and in 1927 the hungry
eaters of the country consumed more
than 765,000,000 pounds of these pre-
pared meats. Figures so Tar TINS
year indicate that more than 100000
900 pounds of sausage would be de-
voured by January 81.
Makes 100 Varieties.
One of the largest manufacturers
of sausage in the United States declared
today that his concern made more
than 100 different varieties. This,
he explained, was necessary because
of the varied tastes of the 100000
people living in America.
IF we attempted to Standardize too
much" he said, I'VE know our sales
would drop. Every one knows and
eats frankfurterS. Maybe they make
the acquaintance of this comeStible At
beach party or ball game, or in con-
junction with Sauer kraut and other
foods. At any rate, everybody eats
them.
Also at some time or other some
body in the Winter, millions Of people,
eat fresh pork sausage. either alone or
in combination with buckwheat cakes,
wheat cakes or waffles. Everybody
knows about these types of prepared
meats, but they first must study the
housewives mode of living in provid-
ing products which will fulfill the de-
mand Small apartments, Kitchen
cites and gas plants have conspired to
alter considerably the habits of the
city jewellers. There is also to be con-
sidered the fact that many women now
prefer to work after marriage rather
than devote their entire time to house
hold pursuits"
Hence, ready-to-serve meats have es-
tablished new place for themselves in
the American menu. Nowadays the
and baked ham, minced luncheon meat.
pan souse. head cheese. tongue sau-
sage. liver sausage or braunsschweiger
is falling behind"
Nationalities Have Preferences.
Manufacturers explain that the diff
ferent nationalities have individual
preferences in connection with those
chopped meats which are mainly ex-
pressed in the seasoning. Portuguese
like ''linguisa." pork sausage strong
~ favored with garlic. The Teutonic
races eat large quantities of gothauer,
cervelat, holsteiner and mettsausage.
The Italians like salamai. hot and
lazio. Spanish and Mexican families
delight in chorizos. mortadella and few
others. while the French, Austrians,
Hungarians have their individual pref
erence.
Manufacturers declare that with this
wide variety to choose from the house,
wives have learned that the afternoon
bridge gne need not be curtailed be-
cause of dinner. and that it is now pos
sible to stop at market, choose the
sort of ready-to-Serve meat desired and
to have dinner on the table within a
few minutes.
nc bFEIQ 10 lIlE6E pEEPditQ Iiedta
has had distinct effect on the cost
Of some unprepared meats. The cas-
ings for sausages are largely made
from the inner Innings of the intestines
OF sheep. These have come to be Of a
distinct value and have increased the
value to the sheep slaughterer, and
thereby. enabled packers and butchers
To sell mutton and lamb at slightly
lower price than would have been pos
sible without income from this by
product.