The Washington times., 1929-03-12

Casual examination reveals few
faults. We know that frankfurts,
bolognas and pork sausage should
be Of q pleasing plumpness rather
than badly shriveled. as the latter
indicates excessive water loss; like
wise we are wary of any noticeable
deviation from normal color which
may indicate spOilage or use OF
prohibited dyes. And we feel GER
tain that some inedible portions
have been used IL the sausage Is
flecked with gristle. Further than
this we can tell little.
What, then. is the consumers
protection against adulterated or
impure sausage? Fortunately the
consumers welfare is carefully
guarded by the Bureau of Animal
Industry, which is a branch of the
Federal Department of Agriculture.
All packing plants whose products
enter into interstate commerce. are
under this thorough-going and i'm
partial inspection service.
Careful Check
Everything even remotely con-
nected with sausage manufacture is
carefully checked up. Not only the
live animals and dressed meats are
inspected, but all the ingredients
entering into the sausage are in
spected and analyZed.
For example. the sanitation Is
carefully watched: the spices and
water used in sausage making are
analyzed by bureau chemists-even
the ink used for stamping meats
must come up to specifications.
Your best guaranty that a meat
product is safe and suitable for
food Is the "U. S. Inspected and
Passed" stamp of the Bureau of
Animal Industry. All Federal in.
spected meat products have that
mark. Look for it when you buy.
If you buy sausage made by
farmer, retail butcher, or sausage
maker who sells his product locally
and is therefore not under Federal
inspection and supervision, you take
your own chances. Your sole protec-
ton is the honesty and ability of the
maker. Homemade" does not con-
note quality when applied to sau-
sage.
Word "Style" Added
The foregoing does not imply that
the product of a local individual or
concern is necessarily inferior, but
merely that there are fewer legal
safeguards for the consumer. When
sausage made under Government
inspection is sold as Farm" or
Country sausage, the word "style"
is added to the name to distinguish
1t from the locally made products.
Imported sausage is inspected at
port of entry for the American pub
lies protection, but it is a relatively
small part of our total supply. We
have adopted the formulas and make
our own.
The vast number of varieties pre-.
clude the mention here of any ex.
cept the most important. In the
dry sausage class the following are
respective: Summer Sausage and
Gothaer, made Of finely chopped
pork and cured by smoking and air
drying German Salami, made of
coarsely cut pork, smoked and dried;
Italian SalamiMilan, Alpine and
Genoa-mostly pork with small
amount of beef added, highly flaw.
ored, dried thoroughly, but not
smoked; Landjaeger made mostly of
beef, stuffed In ordinary sausage
castings, pressed flat and smoked
hard.
Dry Types Sell Well
Lachsschinkin, Holstein, Plock.
wurst, Mortadella, Copa, Capacola.
Caserta, Peperoni and various
styles of Salami not mentioned
above are also dry sausages which
have wide sale in this country. The
dry types are highly seasoned, dried
for a long time, and often smoked
as well; the finished product is