dually to the meat while being chopped fine, not
forgetting the seasoning. The rice may thus be used instead of bread, and
it is claimed to aid in keeping the sausages fresh and sweet.

BRAIN SAUSAGES.

Free from all skin and wash thoroughly the brain of two calves. Add one
pound of lean and one pound of fat pork previously chopped fine. Use as
seasoning four or five raw grated onions, one ounce salt, one-half ounce
ground pepper. Mix thoroughly, place in beef casings and boil about five
minutes. Afterward hang in a cool place until ready for use.

TOMATO SAUSAGES.

Add one and one-half pounds pulp of choice ripe tomatoes to every seven
pounds of sausage meat, using an addition of one pound of finely crushed
crackers, the last named previously mixed with a quart of water and
allowed to stand for some time before using. Add the mixture of tomato and
cracker powder gradually to the meat while the latter is being chopped.
Season well and cook thoroughly.

SPANISH SAUSAGE

is made by using one-third each leaf lard, lean and fat pork, first
thoroughly boiling and chopping fine the meat. Add to this the leaf lard
previously chopped moderately fine, mix well and add a little blood to
improve the color and moisten the whole. This sausage is to be placed in
large casings and tied in links eight to twelve inches long. In an old
recipe for Spanish sausage seasoning it is made of seven pounds ground
white pepper, six ounces ground nutmeg, eight ounces ground pimento or
allspice and a sprinkling of bruised garlic.

ANOTHER SAUSAGE SEASONING.

To five pounds salt add two pounds best ground white pepper, three ounces
ground mace, or an equal quantity of nutmeg, four ounces ground coriander
seed, two ounces powdered cayenne pepper and mix thoroughly.

ADMIXTURE OF BREAD.

Very often concerns which manufacture sausage on a large scale add
considerable quantities of bread. This increases the weight at low cost,
thus cheapening the finished product, and is also said to aid in keeping
qualities. While this is no doubt thoroughly wholesome, it is not in vogue
by our most successful farmers who have long made a business of preparing
home-cured sausage. Bread used for sausages should have the crust removed,
should be well soaked in cold water for some time before required, then
pressed to remove the surplus moisture, and added gradually to the pork
while being chopped. Some sausage manufacturers add 10 to 15 per cent in