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THIRD EDITION
E
SECRETS OF
MEAT CURING
AN D
SAUSAGE MAKING
HOW TO CURE
HAMS, SHOULDERS, BACON
CORNED BEEF, ETC
AND
HOW TO MAKE ALL
KINDS OF
SAUSAGE, ETC.
TO COMPLY WITH THE
PURE FOOD LAWS
PUBLISHED BY
B. HELLER & CO.
MANUFACTURING CHEMISTS
CHICAGO. U.S. A.
May, 1916
B.HELL] :fl Seen.
i^5
INDEX
a v
Age for Killing 173
Ant-Bane . . .279
Aseptifume 268
■
B
Bacon, Advice on Curing 217
Bacon, Breakfast, How to Pump 63
Bacon, Failure in Curing, Cause of 234
Bacon, Heavy Bellies, How to Cure 6,
Bacon, How to Keep for Six Months 21 *
Bacon, How to Keep for a Year c
Bacon, How to Wash Before Smoking f
Bacon, Light Bellies, How to Cure 6*
Bacon, Molding, How to Prevent 239
Bacon, Sugar Cured Breakfast 62
Barometer, Paper, How to Make 193
Barrel Packing 112
Barrel Pork, Description of o c
Barrel Pork, How to Cure
Barrel Pork, Need Not Be Overhauled .
Barrel Pork, Temperature for Curing 9b
Beef Cheeks, Direction for Dry Salting 120
Beef Cheeks, How to Cure for Bologna and
Frankf urts 1 19
Beef Cheeks, How to Cure for Canning 101
Beef Hams, How to Cure 69
Beef Hearts, How to Cure for Bologna 121
Beef Livers, How to Cure 104
Beef Tongue, Garlic Flavored 100 *
Beef Tongue, How to Cure 99
Beef Trimmings, How to Cure Ill
Begin Curing Meat in the Pen 32
Belly Pork, Description 95
Berliner Style Ham, How to Make 109
Berliner Style Ham Meat, How to Cure 108
Blood Sausage 137
Blood Sausage, Directions for Making. 138
CHICAGO, U. S.A.
ockwurst, How to Make 147
I oiling Bologna, Large 116
oiling Bologna, Round 116
boiling Ham 74
iling the Brine 82
cgua, Coating to Prevent Mold 219
g^logna, Drawing Water and Being Dry 202
i>ol"->gna, How to Make from Fresh Beef 113
Boiling Thermometers 281
Bologna Fat, How to Salt 116
Bologna, Freeze-Em Pickle Used for 248
Bologna, How to Make Red Without Color 244
Bologna, How to Boil 116
Bologna Meat, How to Cure 110
Bologna Sausage, Formula 114
Bologna, Taking Water in Cooking 216
Bologna, Why It Shrivels 216
Bologna, Why It Draws Water 198
Bologna, Without Artificial Coloring 244
Boneless Ham 107
Boneless Rolled Butt Sausage 107
Boneless Rolled Shoulder, How to Cure : . . 59
Boston Shoulders 56
Brains, How to Keep from Spoiling 148
Branding Hams 222
Brine, Absorbs Foreign Odors 91
Brine, Boiling 228
Brine, How to Boil 82
Brine, How Long Should be Used 91
Brine, Ropy or Stringy, Cause of 81
Brine, Temperature It Should Be 47
Brine Testing Hydrometers 283
Brine Troubles, How to Overcome 210
Brine, When to Use Twice 74
Brass Polish 274 and 276
Braunschweiger Liver Sausage, How to Make.. .135
Bull Meat, Why It Is Best for Sausage 193
Bull-Meat-Brand-Flour, Description of 252
Bull-Meat-Brand-Flour, Imitation 203
Bull-Meat-Brand-Flour, Imitation 236
Bull-Meat-Brand-Flour, Price List 253
Bursting of Casings, How to Prevent 125
Butcher Business, How to Start 222
Butt Pork, Description of 95
Butt Sausage 107
Butts, How to Cure in Closed up Tierces 106
3
b.he: i-l.e:!^ Sc cd.
Butts, How to Cure in Open Tierces 105
Butts, How to Overhaul in Open Packages 106
Butts, Quantity of Brine Necessary for Curing.. 105
Butts, Shoulders, How to Cure 104
Butts, Square Cut, How to Cure 56
C
California Hams, How to Cure 56
Calves' Stomachs or Rennets, How to Handle.. 80
Casings, Bursting, How to Prevent 125
Casing Color 260 and 261
Casings, for Holstein Style Sausage, How to
Color 143
Casings, for Polish Style Sausage, How to Color. 146
Casings, for Swedish Style Metwurst, How to
Color 144
Casings, Frankfurts, How to Color 119
Casings, How to Clean 187
Casings, How to Color in Government Inspected
Packing House 117
Casings, How to Prepare before Stuffing 124
Casings, How to Remove Fat 226
Casings, Shrinking, How to Prevent 125
Cattle and Sheep Dip, Price List 280
Cervelat Sausage, How to Make 140
Cheeks, Beef, How to Cure for Canning 101
Cheese, Head, How to Make 131
Chemists, Consulting 25
Chile Powder 256
Chill Room Temperature 43
Chilling Meats to be Cured 72
Chipped Beef, How to Make 69
Chow Chow 156
Cleaning Lard Tierces 87
Cleansing Curing Packages 82
Clear Back Pork, Description 95
Clear Bean Pork, Description 95
Clear Brisket Pork, Description 95
Cold Storage Thermometers 282
Cold Storine, Legal to Use 243
Cold Storine, Description and Price List 267
Coloring Frankfurt Sausage Casings 119
Coloring Sausage Casings 117
Coloring Sausage Meat Artificially Is Illegal. .. .231
Compound Lard ...,,, 167
4
CHIEAQQ U. &.'J>Li
Compounding Lard with Cottonseed Oil 168
Condimentine, "A" 264
Condimentine, "B" 265
Condition of Meat Before Curing . . 47
Cooked Corned Beef, How to Make 65
Cooler, How to Build 215
Cooler, Temperature for Dry Salting 94
Coolers, Why They Sweat 242
Copper Polish 274 and 276
Corned Beef Brine, How to Make 65
Corned Beef, Cooked, How to Make. . . . -. . . .,,, 68
Corned Beef, Garlic Flavored ... .... 67
Corned Beef, How to Know When Fully Cured. 66
Corned Beef, How to Pump 67
Corned Beef, Importance of Making. 64
Corned Beef, Rolled and Spiced 71
Corned Beef, Seasoning of 66
Corned Beef, Tough and Salty 211
Cotton Seed Oil Lard Compound 168
Cured Meat, Keeping During Summer 238'
Curing Dried Salt Meat 93
Curing Hams 50
Curing Meat, Cause of Failure. 241
Curing Meat from Farmer Killed Hogs 240
Curing Meat, General Hints on Curing 72
Curing Meats, Quickest Way 209
Curing Packages, How to Cleanse 82
Curing Pork the Year Around . 33
Curing Shoulders . . . . 56
Curing Vats, Difference in Size 53
Curing with the Freeze-Em-Pickle Process 48
Cutting the Hind Shank Bone . . 39
Cutting Meat, Experience Necessary .224
D
Difference Between Bull-Meat-Brand- Flour and
Potato Flour 201
Dill Pickles 157
Disinfectant 269
Dressing Hogs on the Farm 183
Dressing Mutton 181
Dressing Poultry 158
Dried Beef Ends, How to Utilize 213
Dried Beef, Fancy, How to Make 69
5
B. HE E LLE !R. Sc CZ □.
MS
Dried Beef, How to Keep for a Year 90
Dried Beef, Why It Does Not Thoroughly Dry. 192
Dried Salt Meat, Wash Before Smoking 90
Drippings from Refrigerator Pipes 97
Dry Salt Meats 92
Dry Salt Curing, Without an Ice Machine 94
Dry Salt Side Meats, How to Cure 93
Dry Salt Sides, How Long to Cure 94
E
Eggs, How to Preserve 229
Extra Long Clears, Description 92
Extra Short Clears, Description 92
Extra Short Ribs, Description 92
F
Facing Hams in a Packing House 40
Family Pork, Lean, Description 95
Farmer Killed Hogs, How to Cure 240
Fat, How to Salt for Bologna 116
Fat Trimmings, Utilizing 247
Feet, Pigs, Fresh 148
Fertilizer, How to Make From Beef Blood 200
Flavors, Prepared Sausage 254 and 255
Flour, Bull-Meat-Brand, Price List 252 and 253
Fly Chaser, Price List 280
Fly Paper, Sticky, How to Make 159
Food Laws, Complying with in Curing Meat .... 237
Frankfurt Casings, How to Color 119
Frankfurt Casings, Momentary Dipping of 117
Frankfurts, How to Make Red Without Color... 244
Frankfurts, How to Make from Fresh Beef 113
Frankfurts, How to Make Without Artificial
Color 110
Frankfurts, How Made to Comply with Pure
Food Laws 110
Frankfurt Sausage, How to Make 118
Frankfurt Sausage Meat, How to Cure. 110
Freeze-Em 251
Freeze-Em Pickle, Process 48, 49
Freeze-Em Pickle for Blood Sausage 137
Freeze-Em Pickle for Curing Bacon 62
Barrel Pork 96
Beef 65
Beef Trimmings Ill
6
CHI CAGQ.'U/B.A,
Beef Hams and Shoulders 69
Bologna and Frankfurts from Fresh Beef, How
to Make 113
Cheeks i 101
Dry Salt Meat 93, 120
Hams 50
Livers : . . 103
Meat Without Ice Machine 94
Pigs' Feet 149
Shoulders 56
Tongues 99
Freeze-Em Pickle for Curing Meat for Bockwurst. 147
Bologna Sausage 110, 119
Boneless Hams 107
Boneless Shoulders 59
German Style Ham Sausage 123
Hamburger 127
Head Cheese 131
Holstein Style Sausage 142
Liver Sausage 134
Metwurst 144
Polish Style Sausage 145
Rolled Spiced Beef 71
Freeze-Em Pickle, Description of 49, 248
Different from Freeze-Em 209
Directions for Using 48, 56, 62, 65, 69
Directions for Pumping 76
Guaranty 250
Imitation 225
Keeps Meat Red 244
Legal Everywhere 196
Legal to Use 206
Price of 249
Fresh Pigs' Feet, How to Keep from Spoiling. . .148
Fresh Tripe, How to Keep from Spoiling 148
Fullers Earth, How Used to Refine Lard 169
Furniture Polish 275
Garlic Flavored Corned Beef 67
Garlic in Powdered Form 258 and 259
General Hints for Curing Meats 72
German Silver Polish 274 and 276
German Style Ham Sausage, How to Make 123
Golden Shine, Price List 276
J—
B.HE LLER. ScCD.
Guaranty on Casing Mixture 262
Guaranty on Freeze-Em Pickle 250
Gutting Hogs in a Packing House 39
Gutting Hogs on the Farm 186
Gutting Mutton 182
H
Hamburger Sausage, How to Make. . , 127
Hamburger Seasoning, Price List t . 255
Hamburger Steak, How to Season 126
Ham Facing in a Packing House 40
Ham Sausage, German Style, How to Make 123
Hams and Superior Hams 84
Hams, Advice on Curing 217
Hams, Boneless (Sausage) 107
Hams, California, How to Cure 56
Hams, Curing in Molasses and Syrup Barrels. .. 52
Hams, How Packers Brand 222
Hams, How to Boil 74
Hams, How to Cure 50
Hams, How to Cure in Closed Up Tierces 54
Hams, How to Cure in Open Barrels 51
Hams, How to Keep for a Year 90
Hams, How to Overhaul in Open Packages 53
Hams, How to Pump 76
Hams, How to Wash Before Smoking 90
Hams, Keeping for Six Months 212
Hams, Molding, How to Prevent 239
Hams, Picnic, How to Cure 56
Hams, Quantity of Brine to Use for 100 lbs 52
Hams, Shape of Vats for Curing 53
Hams, Sour, Some Causes Why They Sour 83
Hams, Souring, How to Prevent 196
Hams, Souring in the Hock, How to Prevent. . . .213
Hams, Souring in the Smoke House 225
Hams, Use of Molasses and Syrup Barrels in
Curing 52
Head Cheese, How to Make 131
Head Cheese, How to Make Solid 239
Head Cheese Meat, How to Cure 131
Hearts, How to Cure for Sausage 121
Hides, Green, How to Trim 190
Hides, How Long to Cure 190
Hides, How to Handle 187
8
\mmk±*4m*^rs*x
I— J. ImmmM. ^JL. m
Hides, How to Stack When Salting 189
Hides, Proper Storage for Same 188
Hides, Quantity of Salt to Use for Salting 189
Hides, Salt to Use for Salting 188
Hog Chill Room Ventilation 42
Hog Gutting in a Packing House 39
Hog Hoisting Machines 34
Hog Livers, How to Cure 103
Hog Scald, Price List 272
Hog Scalding in a Packing House 36
Hog Scraping in a Packing House 38
Hog Splitting in a Packing House 41
Hog Sticking 34
Hog Tongues, How to Cure 101
Hogs, How to Dress on the Farm 183
Hogs, How to Gut on the Farm 186
Hogs, How to Kill on the Farm 183
Hoisting Hogs in a Large Packing House 33
Holstein Style Sausage, Directions for Making . . 142
Holstein Style Sausage, How to Color Casings. 143
Horns, How to Polish 192
Horse Radish 154
Hydrometers, Description and Price 283
I
Ice vs. Ice Machines in Small Plants 200
Ice Water 74
Italian Style Salami Sausage, How to Make 141
J
Jell-Jell 257
K
Keeping Sausage in Warm Weather 148
Killing and Dressing Cattle 175
Killing Hogs on the Farm 183
Killing Mutton 181
Killing on the Farm 173
Knives, How to Sharpen for Meat Grinding Ma-
chines 240
Konservirungs-Salt, White and Red Berliner
Brand, Price List 266
9
b. h e ljle :r. ac cz o.
Konservirungs-Salt, Legality of 242
Kraut, Sauer, How to Make 155
L
Lard Compound 167
Lard, Handling in a Settling Tank and Agitator. 165
Lard, How It Is Refined in Packing Houses 169
Lard, How to Purify 166
Lard, How to Refine with Fuller's Earth 169
Lard, How to Render 160
Lard, How to Settle in a Settling Tank 162
Lard, Not Purified 167
Lard Purifier, Price List 263
Lard Purifying with Only a Common Kettle. . . .163
Lard, Rendering in a Jacket Kettle 161
Lard, Rendering in a Steam Jacket Kettle 207
Lard, Separating from Water 230
Lard, Strong from Boars 238
Lard Tierces, How to Cleanse 87
Lard, Why It Foams When Using Purifier 202
Lard, Why Oil Separates From It 218
Larding Needles, How Used 241
Leaf Lard Pulling in a Packing House 40
Lean Backs, Description 92
Lean End Pork, Description 95
Liver Sausage 134
Liver Sausage, Braunsweiger 135
Liver Sausage, Directions for Making 134
Liver Sausage, How to Smoke 136
Liver Sausage Meat, How to Cure 134
Livers, How to Cure 103
Livers, How to Cure 104
Loin Back, Description 92
Loin Pork, Description 95
Long Clears, Description 92
Lunch Ham Meat, How to Cure 108
M
Meat, Condition Before Curing 47
Meat, Curing Failure, Cause of 241
Meat Curing, Quickest Way 209
Meat, Cutting, Experience Necessary 224
Meat, Fresh, Molding in the Cooler 233
10
CHICACD U. S.J=L.
Meat Grinder Knives, How to Sharpen 240
Meat, How to Chill for Curing 72
Meat, How to Cure from Farm Killed Hogs 240
Meat, Rusty, Cause of 227
Meat Testing Thermometers, Description and
Price 284
Mess Pork, Description of 95
Mess Pork, Short Cut, Description of 95
Metal Polish, Description and Price List . 274 and 276
Mince Meat 152
Mold, How to Prevent on Sausage, Hams and
Bacons 239
Mutton, How to Dress 181
Mutton, How to Gut 182
Mutton, How to Kill 181
N
Neat's Foot Oil 172
New England Style Ham, How to Make Solid.. 239
New England Style Pressed Ham, How to Make. 109
New England Style Pressed Ham Meat, How to
Cure 108
New York Shoulder, Description 56
O
Oil, Neat's Foot 172
Overhauling Barreled Pork 97
Overhauling Hams and Shoulders When Curing. 73
Overhauling Meats 73
Ozo Washing Powder, Price List 270
Ozo Waste Pipe Opener 271
P
Packing in Barrels or Tierces 112
Packer Who Was Deceived 207
Peppered Beef, How to Make 247
Piccalilli 156
Pickle Tester, Description and Price 283
Pickle Soaked Meats, How to Smoke 86
Pickled Meats, How to Keep for a Year 90
Pickled Pigs' Feet 149
Pickled Pigs' Feet, How to Store 150
li
B. 13 E LLER&CD.
■^rtf
Pickled Pigs Tongues 154
Pickled Spare Ribs, How to Cure 98
Pickled Tripe 150
Pickles, Dill, How to Make 157
Picnic Ham, Description 56
Picnic Ham, Directions for Curing 56
Pig Pork, Description 95
Pigs' Feet, Fresh, How to Keep from Spoiling. . .148
Pigs' Feet, How to Pickle 149
Pigs' Feet, Pickled, How to Store 150
Pigs' Tongues, How to Pickle 154
Polish, Furniture 275
Polish, Metal 274 and 276
Polish Style Sausage, How to Make 145
Polish Style Sausage Casings, How to Color.... 146
Polish, Silver 274, 276
Polishing Horns 192
Pork, Barreled, How to Cure 96
Pork, Bean, Description 95
Pork, Belly, Description 95
Pork, Butts, Description 95
Pork Cheeks, Directions for Dry Salting 120
Pork, Clear Back, Description 95
Pork, Clear Brisket, Description 95
Pork, Curing the Year Around 33
Pork, Extra Short Clears, Description 95
Pork, Hearts, How to Cure for Bologna 121
Pork, How to Treat When Too Salty 236
Pork, in Barrels, Temperature for Curing 96
Pork, Lean Ends, Description 95
Pork, Lean Family, Description 95
Pork, Loins, Description 95
Pork, Mess, Description « 95
Pork, Pig, Description 95
Pork, Rib Brisket, Description 95
Pork Sausage m 129
Pork Sausage, Great Importance of Using a Good
Binder 129
Pork Sausage, Smoked 130
Pork Sausage, Preventing from Souring in Warm
Weather 205
Pork Sausage Seasbning, Price List 255
Pork, Short Cut, Mess, Description. 95
Pork Trimmings, How to Cure Ill
Poultry, How to Dress 158
Preparing Stock for Slaughter 174
12
51
CZHICACjCI u. s.j=l.
Pressed Corned Beef 68
Pressed Ham 108
Pressing Lard 161
Pulling Leaf Lard in a Packing House 40
Pumping Breakfast Bacon. . . . 63
Pumping Corned Beef 67
Pumping Hams 76
Pumping Meats, Directions 76
Pumping Meats, Hams, Bacon, etc 75
Pumping Pickle, How to Make 76
Pumping Shoulders 77
Pure Food Laws 30
Pure Food Laws, Complying with in Curing
Meat 237
Purifying Lard in a Common Rendering Kettle. .163
Purifying Tallow 221
R
Rat Killer, Description and Price List 277
Red Color in Bologna, How to Produce Without
Artificial Color 244
Refining Lard with Fuller's Earth 169
Refrigerator Pipe Drippings 97
Rendering Lard 160
Rendering Lard and Handling in an Agitator. . .164
Rendering Lard and Settling It 162
Rendering Lard, Using a Settling Tank and Agi-
tator 165
Rendering Lard Without a Settling Tank 164
Rennets, How to Handle 80
Rib Brisket Pork, Description 95
Roach Powder, Description and Price List 278
Rolled Boneless Butt Sausage 107
Rolled Boneless Shoulder, How to Cure 59
Rolled Spiced Corned Beef 71
Ropy Brine 228
Ropy Brine, What Causes It 81
Ropy Brine, When Using Old Barrels 199
Royal Metal Polish, Price List 274
Rusty Meat, Cause of 227
13
B. K E LLE I=L Sc CD.
31
s
Salami Sausage, How to Make 141
Salometers, Description and Price 283
Salt for Making Brine 228
Salt Pork, How to Treat 236
Salting Fat for Bologna 116
Sanitary Fluid 269
Sauer Kraut 155
Sausage, Blood 137
Sausage, Blood, Directions for Making 138
Sausage, Bockwurst, How to Make 147
Sausage, Bologna Formula 114
Sausage Braunsweiger, Liver, How to Make. . . .135
Sausage, Butts 107
Sausage Casings, Bursting, How to Prevent. .. .125
Sausage Casing Color in Government Inspected
Packing Houses 117
Sausage Casing Colors 260, 261
Sausage Casings, Shrinking, How to Prevent. . . .125
Sausage, Cervalet, How to Make 140
Sausage Factory Plan 221
Sausage Flavors 255
Sausage, Frankfurts, How to Make 118
Sausage, German Style, Ham, How to Make. . . .123
Sausage, Hamburger, Description 127
Sausage, Hamburger, How to Make 127
Sausage, Head Cheese, How to Make 131
Sausage, Holstein Style, Directions for Making. .142
Sausage, How to Keep in Warm Weather 148
Sausage, Liver, How to Make 134
Sausage, Meat Coloring Artificially Is Illegal. . . .231
Sausage, Molding, How to Prevent 239
Sausage, Polish Style, How to Make 145
Sausage, Pork, How to Make 129
Sausage, Salami, How to Make 141
Sausage, Seasonings, Price List 255
Sausage, Shrinking, How to Prevent 125
Sausage, Summer, How to Make 140
Sausage, Swedish Style, How to Make 143
Sausage, Tongue, Blood 137
Savory Jell-Jell 257
Scalding Hogs in a Packing House 36
Scalding Preparation, Price List 272
Scraping Hogs in a Modern Packing House 38
14
'■sre«g
I, U. S.A.
Seasoning for Sausage 208
Seasoning Hamburger Steak 126
Sewers, How to Open When Stopped Up 271
Sharpening Knives and Plates of Meat Grinders. 240
Sheep and Cattle Dip, Price List 280
Short Clear Backs, Description 92
Short Clears, Description 92
Short Fat Backs, Description 92
Short Ribs, Description 92
Short Ribs (hard), Description 92
Shoulder Butts, How to Cure 104
Shoulder Clots, How to Cure 69
Shoulder, Boneless, How to Cure 59
Shoulders, Butts, Description 56
Shoulders, Directions for Curing 56
Shoulders, How to Keep for a Year 90
Shoulders, How to Wash Before Smoking 90
Shoulders, New York, Description 56
Shrinking of Sausage, How to Prevent 125
Silver Polish, Description and Price .... 274 and 276
Skinning Cattle 176
Skins, Directions for Tanning 191
Small Details to be Given Close Attention 47
Smoke House, How to Construct 204
Smoke House, Temporary, How to Build 89
Smoked Pork Sausage 130
Smoked Sausage Casings, How to Color 117
Smoking Pickle Soaked Meat 86
Soap, Making from Rendered Fat 197
Soap Making from Tallow 219
Sour Hams, Causes of 83
Sour Sausage 194
Souse 153
Spare Ribs, How to Cure 98
Spiced Beef, How to Make 195
Spiced Corned Beef, Rolled 71
Spices, Use Only Pure 88
Spices, Zanzibar Brand, Description and Price
List 254, 255
Splitting Hogs in a Modern Packing House 41
Starting a Butcher Business 222
Sticking Hogs in a Modern Packing House 34
Sticky Fly Paper, How to Make 159
Storing Trimmings, Proper Temperature 113
Stringy Brine, What Causes It 81
Sugar, Kind to Use, . , , 78
15
B.HE L-IiE Ft Sc d □.
Summer Sausage, How to Make 140
Swedish Style Metwurst Casings, How to Color. 144
Swedish Style Sausage, How to Make 143
Sweet Breads, How to Keep from Spoiling 148
Sweet Pickled Spare Ribs 98
Switches, Salting 190
T
Tallow Purifier, Price List 263
Tallow Purifying .221
Tallow, Rendered Soft and Flaky Like Lard.. . .171
Tallow, Whitening and Purifying 232
Tanaline, Description and Price List 273
Tanning Directions 191
Tanning Powder, Description of .273
Tanning Skins 190
Temperature for Curing Meats 46
Temperature for Storing Trimmings 113
Temperature of Chill Room 43
Temperature of the Brine 47
Thermometer, Boiling, Description and Price... 281
Thermometer, Cold Storage, Price List 282
Thermometer, Meat Testing, Price List 284
Tierce Packing 112
Tin Polish, Description and Price 274 and 276
Tongue Blood Sausage 137
Tongues, Beef, Garlic Flavored 100
Tongues, Beef, How to Cure 99
Tongues, Hog, How to Cure 101
Tongues, Pig, How to Pickle 154
Tripe, Fresh, How to Keep from Spoiling. .... . .148
Tripe, How to Pickle 150
V
Vacuum Brand Garlic, Price List 258, 259
Varn-I-Glo, Price List 275
Vats 53
Ventilation in Hog Chill Rooms 42
Vinegar, How to Test 229
16
CHICAGD, U.S.A.
W
Washing Powder, Price List 270
Washing Cured Meat Before Smoking 90
! Waste Pipe Opener 271
| Water, Separating from Lard 230
Wool, How to Remove 246
I z
jZanzibar Brand Sausage Seasonings 254 and 255
| Zanzibar Carbon, By Whom Manufactured 208
'Zanzibar Carbon Brand Casing Brown Mixture.. 260
Zanzibar Carbon Brand Casing Yellow Mixture . . 261
17
B.HE
Sc CD.
PREFACE
Adolph Heller, the father
of the members of the firm
of B. Heller & Co., was a
scientific and practical
Butcher and Packer and a
Practical Sausage Manufac-
turer. He studied the causes
of failure in the handling
of meats, with the aim of
always producing the best
and most uniform products
that could be made. He was
so successful in his business
that his products were
known and recognized as
the best that could be made.
His sons were all given
practical training in all de-
adolph heller partments of the business,
from the bottom rung of the ladder to the top. The
problems of the Packing Industry were kept constantly
before them in their school and college days and in-
fluenced them in the investigations and study which
developed into the present business of B. Heller & Co.
Under these circumstances, the Science of Chemistry
naturally claimed the sons of Adolph Heller. Nat-
urally, too, the Chemistry of the Meat Industry over-
shadowed all other branches of the fascinating
profession. With their habits of study and investiga-
tion, they soon discovered that one of the great causes
of failure in the curing and handling of meat products
was the lack of materials which were always uniform,
pure and dependable. This led to the founding of
the firm of B. Heller & Co., whose aim has always
been to furnish to the Butchers, Packers and Sausage
Makers such materials as could be absolutely depended
upon for purity and uniformity. They also early
found that even with good materials to work with, the
lack of fixed rules and formulas contributed largely to
the lack of uniformity in the finished goods. This led
to the publication of ''Secrets of Meat Curing and
CHICADDU.S.A.
Sausage Making/' in which definite rules were given
for handling all kinds of meats and making all kinds
of sausage.
The enactment of the National Pure Food Law, the
National Meat Inspection Law and the various State
Pure Food Laws has made a great change in the
Butcher, Packing and Sausage Making Business. The
use of Chemical Preservatives is now prohibited under
these various food laws, making it necessary to pre-
serve meats and manufacture sausage without the use
of many agents which were in general use.
The firm of B. Heller & Co. anticipated the enactment
of the various food laws, and already had completed
investigations which enabled them to assist packers,
butchers and sausage makers at once by giving them
curing agents which were free from the Antiseptic
Preservatives which these laws prohibited, and yet
would produce cured meats, sausage, etc, of the high-
est quality without the use of the Antiseptic Agents.
The underlying principles for handling meats and mak-
ing sausage with the antiseptic agents and without
them are very different, and it became absolutely
necessary that the firm of B. Heller & Co. should
furnish their friends and customers such information
as would enable them to cure their meats and make
their sausage so as not to incur losses from goods that
would not keep, and to turn out g oods of fine quality
and appearance. This book is the result. In its pages
are formulas and rules for the handling of all kinds
of meat and the manufacture of all kinds of sausage
which are the results of many years of experience as
Packing House Experts and Chemists who have made
a life-time study of the business in all its phases.
If the directions and rules are followed, anyone can
produce the finest of cured meats and sausage, whether
they have had previous experience or not. Further-
more, the products made according to these directions
will comply with the requirements of all the Food
Laws at present in force in this country.
Hoping the following pages will be found instructive
and helpful and thanking the Butcher Trade for their
support and patronage in the past, we beg to remain,
Very respectfully,
B„ HELLER & CO.
19
L
CHICADD, U. S.A.
PACKING-HOUSE EXPERTS
ANALYTICAL AND CONSULTING CHEMISTS
We have been Consulting Chemists for the
Large Packers for many years. Our advice in the
handling of meats has saved Packers many thou-
sands of dollars. We offer our advice free of charge
to our customers. We make a specialty of both
Analytic and Synthetic Chemistry. Our large
clientele will always find us prompt in our services
as heretofore.
Analyses Given Careful Attention.
General Syntheses
a Specialty
B. HELLER & CO.
25
GENERAL
\fIEW IN GENERAL OFFICE
B.HELLERSc CD.
fflBiiiHiiiiiHSiiiiii
iiiiiliiiiilliiiiiiiii;
MJL FWEE FPtQE) l»,
The Board of Food and Drug Inspection of the Agri-
cultural Department, at Washington, has permitted the
use of certain Curing Agents, by not objecting to their
use; but, at the same time, has ruled out, for curing
purposes, such chemicals as come under the heading of
Antiseptic Preservatives. As a consequence, certain
chemical preservatives are prohibited in meats and
meat food products if they are to be sold in the Terri-
tories or are to be shipped from one State to another,
or from any State or Territory into any other State
or Territory.
For that reason, we have changed some of our
former preparations and have also placed on the
market several preparations that will take the place
of some of our former products. These new products
are Freeze-Em-Pickle,"A" Condimentine and"B" Condi-
mentine. They contain nothing that has been ruled
out by any of the rulings or regulations under any
of the Food Laws in this country.
The Antiseptic Preservatives that have been ruled
out are: Borax, Boracic Acid, Fluoride of Ammonia,
Formaldehyde, Benzoic Acid, Sulphurous Acid, Sul-
phite of Soda, Salicylic Acid, Abrastoi and Beta
Naphthol.
30
CZ H I C A cj o, TU. S. A.
The use of some of these Preservatives is considered
by many high authorities of the world to be harmless.
However, as the majority of the Food Commissioners of
this country object to their use, and have recommended
to the State Legislatures and the Congress of the
United States that the use of these Preservatives be
prohibited by law, and the State Legislatures and
United States Congress have passed laws to this effect;
these laws are now in effect and it is, therefore, the
duty of every citizen of this country to obey these
laws, strictly and to the letter.
In this book we are giving to the Butchers and
Sausage Manufacturers the results of much study and
experiment, so as to enable the Butchers and Sausage
Makers and Packers to produce goods which will
meet the requirements of the various food laws and
yet avoid the danger of loss from turning out meat
food products that might not keep the necessary length
of time. Our methods are original, and will produce
most excellent results.
It must be remembered that meat must be handled
at the proper temperature and according to certain
rules, which must be followed to the letter if the
Butcher desires to turn out products of the best
quality and of appetizing appearance. No detail men-
tioned in this book is too small to merit strict atten-
tion.
All the materials mentioned for use in these pages
are in strict accordance with the various food laws.
Nothing is recommended or suggested that would come
in conflict with the application of the regulations
under the existing food laws.
We invite the correspondence of our customers and
whenever they are in any doubt it will afford us much
satisfaction to hear from them and to give them full
information concerning any feature of their business
upon which they desire our advice.
^^U^J^e^A^S^U^L^r.
31
ScCQ
BEGIN CURING OF MEAT IN THE PEN.
(Copyrighted; Reprint Forbidden.)
Thousands of pounds of Hams, Shoulders and Sides
are spoiled annually before the hog is killed. Over-
heated hogs, or hogs that are excited from overdriving,
should never be killed until they are cooled off or have
become perfectly quiet. When the temperature of a
hog is above normal, the meat always becomes feverish.
This is especially true of large fat hogs, and when
the meat becomes feverish, it will never cure properly,
but nine times out of ten will sour. The meat of
feverish hogs can never be chilled as it should be, and
unless the meat is properly chilled, it cannot be prop-
erly cured. Before hogs are killed, they ought to be
driven into a cool place and if necessary, sprayed
with cold water until they are thoroughly cooled off.
This precaution is necessary only in hot weather; ir
winter, they simply need plenty of rest.
If it is necessary to hold the hogs for several days
in the pen before they are killed, they should have
an abundance of water and also a little feed. This
prevents shrinkage and will also keep them from get-
ting nervous from hunger.
v
CHICADQU. S.J=L.
CVPlNGMK^MAftOUND)
(Copyrighted; Reprint Forbidden.)
Up to a comparatively few years
ago, all Pork Packing was done in
the winter. Packing Houses would
fill their plants during the winter
months, and in the spring would
smoke out the meats. In this way,
most of the meat had to be sold over-
salted, the shrinkage and loss to the
Packer was greater and meats, there-
fore, had to be sold at a much higher
price, besides, they were of very inferior quality.
At the present time, due to improved methods, pack-
ing can be done all the year around, and meat can be
sold as fast as it is finished. In this way, cured meat
can be produced at a much lower price, the money in-
vested in it can be turned over four, five or six times
a year, and the meat will be much better, taste better
and more of it can be eaten because of the fact that
it is more wholesome and more easily digested.
HOISTING HOGS IN A LARGE PACKING
HOUSE, WITH A HOG-HOISTING
MACHINE.
(Copyrighted; Reprint Forbidden.)
Great care should always be exercised when hogs are
hoisted before sticking. When hogs are hoisted alive
to be stuck, very often when a very heavy hog is
jerked from the floor, the hip is dislocated or sprained,
and blood will be thrown out around the injured joint,
so the Ham will be spoiled. Great care should also be
exercised in driving the live hogs, as hogs are the
heaviest and weakest and easiest injured of all animals.
Special pens should be provided for them, so they
are not crowded, and so they have plenty of room when
they are driven to the killing pen. They should be
handled very carefully, and piling up and crowding
should be avoided as much as possible. Many hams
are injured by overcrowding the hogs in the killing
pens, for when hogs smell blood they become excited
and nervous, and unless they have plenty of room, they
will pile upon each other and bruise themselves so that
33
MACHINE USED IN LARGER PACKING
HOUSES FOR HOISTING HOGS.
there will be many skin-bruised hams, and the flesh
will be full of bruises. Men driving hogs should never
use a whip. The best thing to use in driving hogs is
a stick about two feet long, to the end of which is fas-
tened a Diece of canvas three inches wide and two ieet
long By striking the hogs with this canvas, it makes
a noise which will do more towards driving them, with-
out injury, than the whip which will injure and dis-
color the skin.
STICKING HOGS IN A MODERN PACKING
HOUSE.
(Copyrighted; Reprint Forbidden.)
Men sticking hogs should be sure to make a good,
large opening in the neck, three or four inches long, in
order to give the blood a good, free flow. It is very
necessary to sever the veins and arteries m the neck,
so as to get all of the blood out of the hog. The man
,vho does the sticking must be careful not to stick tne
34
CHICADD.U:S.A.
knife into the shoulder, for if the shoulder is stuck,
the blood settles there, and the bloody part will have
to be trimmed out after the hog is cut up. In large
Packing Houses, there is a report made out every day,
of the number of shoulder-stuck hogs, and the sticker
must sign this report before it is sent to the office.
HOW HOGS ARE STUCK IN A LARGE
MODERN PACKING HOUSE.
This shows the sticker the kind of work he is doing
and makes him more careful. In small houses, most
butchers stick the hogs on the floor and let them bleed
there. Those who can possibly do it should hoist the
hog by the hind leg before it is stuck or immediately
after it is stuck, as the case may be, so as to allow the
hog to properly bleed. When the hog is properly
hoisted by one hind leg, alive, and then stuck while
hanging, it will kick considerably and the kicking and
jerking of the hog will help in pumping out all of the
blood, making a much better bled carcass than if the
hog is first stunned with a hammer and stuck on the
floor. The better the hog is bled, the better the meat
will be for curing.
35
B.HE
^S
ScCD
SCALDING HOGS.
(Copyrighted; Reprint Forbidden.)
It is impossible to give the exact temperature ono
should use in scalding hogs, as this will vary under
different circumstances. In winter the hair sticko
much tighter than in summer and requires more scald-
ing and more heat than in summer. Hogs raised in
the South, in a warm climate, will scald much easier
than those raised in a northern climate. A butcher
will soon learn which temperature is best adapted to
his own locality and the kind of hogs he is scalding.
SCALDING HOGS IN A LARGE MODERN
PACKING HOUSE.
In a Packing House where a long scalding tub is
used, the temperature depends entirely upon how fast
the hogs are being killed. If the hogs are killed
slowly, so each hog can remain in the water longer,
it is not necessary to have the water as hot as when
they are handled fast and are taken out of the water
in a shorter time. It is, however, universally acknowl-
edged that the quicker a hog can be taken out of the
scalding tub the better it is for the meat. The hog is
a great conductor of heat, and when kept in the scald-
ing water too long, it becomes considerably heated and
bad results have many times been traced to the fact
that the hog was scalded in water which was not hot
enough, and was kept in this water too long in order
to loosen the hair. Overheating the hog in the scald-
ing water very often causes the meat of fat hogs to
sour and Packers wonder why it is that the meat has
36
£*J-»^«-<-
. U. S. JFL
!ili!l !| IIHIMIIIIIII|lll(i||l!lll|IIIIIHIIHIIIIIIi;. : :
B.HELLER^COS
spoiled. We therefore wish to caution Packers against
this, and to advise the use of water as hot as practicable
for scalding hogs.
To make the hair easy to remove and to remove dirt
and impurities from the skin,
we recommend Hog-Scald.
This preparation makes
scalding easy, it removes
most of the dirt and filth,
cleanses the hog and whit-
ens the skin.
In many localities, where
the water is hard, Hog-Scald
will be found of great value,
as it softens the water and
makes it nice to work with;
it cleanses the skin of the
hogs and improves their
appearance. It is a great
labor saver and more than
pays the cost by the labor
it saves, as it assists in re-
moving the hair and leaves the skin more yielding to the
scraper.
The skin of all hogs is covered with more or less greasy
filth, which contains millions of disease germs and these
extend down into the pores of the skin. If this germ-laden
filth is not removed, and if it gets into the brine when the
meat is being cured, it injures both the meat and the brine
in flavor, and also spoils the flavor of the lard if it gets in-
to that. Hog-Scald removes most of this filth and cleanses
the skin, and for these reasons alone, should be used by
P every Packer and Butcher. Hams and Bacon from hogs
that have been scalded with Hog-Scald are, therefore,
cleaner and will be much brighter after they are smoked
than when the filth of the hog remains in the pores of the
skin.
Those selling dressed hogs will find Hog-Scald very val-
uable, as hogs that have been scalded with it are cleaner
and look whiter and much more appetizing.
The use of Hog-Scald is legal everywhere. It does not
come under the regulations of the Food Laws, as it is
simply a cleansing agent. Hog-Scald costs very little at
the price we sell it, and everyone can afford to use it.
Butchers who once try it will continue its use.
37
XZj. Jr-i -tzJ
^5
Sc inn.
SCRAPING HOGS.
(Copyrighted; Reprint Forbidden.)
As much of the hair as possible should be scraped
from the hogs, instead of being shaved off with a sharp
knife, as is often done. If the hog is not properly-
scalded and scraped and the hair remains in the skin,
such hair is usually shaved off with a knife before the
hog is gutted, and sometimes after the meat is chilled
and cut up. After the meat is cured, the rind shrinks
and all the stubs of hair that have been shaved off will
stick out and the rind will be rough like a man's face
when he has not been shaved for a day or so. Hams
and Bacon from hogs that have been shaved instead of
properly scalded and scraped, will look much rougher
and much more unsightly than if the hogs are properly
scalded and scraped. Therefore, Packers should give
close attention that the scalding and scraping is prop-
erly done. The scraping bench should be provided
with a hose right above where the hogs are being
scraped and this should be supplied with hot water,
- •'■' ■ ■■ ' ' -1 .•--.:. --J.:.& ^M'^r^^^^^^fX^&^^-'^^i
SCRAPING HOGS IN A PACKING HOUSE.
if possible, so the hogs can be rinsed off occasionally -\
with hot water, while being scraped. The hot water
can, however, be thrown over the hogs with a bucket.
After the hog has been gambrelled and hung up,
either on a gambrel-stick or on rollers, it should be
gutted. After it is gutted, it should be washed out
38
I"-**"-** ™
USA
thoroughly, with plenty of cold, fresh water. As every
Packer understands how to gut a hog, it is not neces-
sary to go into details.
GUTTING HOGS IN A MODERN PACKING
HOUSE.
CUTTING THE HIND SHANK BONE.
(Copyrighted; Reprint Forbidden.)
We advise the cutting of the hind shank
bone after the hog is dressed, so as to ex-
pose the marrow, as shown in cuts A and
B. It is the best thing to do, as it helps
to chill the marrow. The chunk of meat
that is usually left on the hind foot, above
and next to the knee, if cut loose around
the knee, will be drawn to the ham, and
when chilled, will remain on the ham in-
stead of being on the hind foot, as shown
in cut A. After the meat is cut, the bone
can be sawed, in the same place where the
hock would be cut from the ham later. See
cut B. The hog will hang on the sinews
the same as if the bone had not been
sawed, except that the cut bone separates
and exDOses the marrow so it can be prop-
erly cooled. On heavy hogs this is quite a
gain, as the chunk that would remain on
the foot would be of little or no value
there, but when left on the ham, sells for
the regular ham prices.
39
B.HE
^E
ScCD.
FACING HAMS AND PULLING LEAF LARD
IN A MODERN PACKING HOUSE.
(Copyrighted; Reprint Forbidden.)
The first two figures in the above cut show two men
Facing Hams. The first man faces the Ham at his
right hand side and the second man faces the Ham on
his left hand side, as the Hogs pass by.
The advantage of Facing Hams right after the hogs
are dressed, is this. The knife can be drawn through
the skin and through the fat close to the meat, and the
fat will peel right off the fleshy part of the Ham. Be-
tween the fat and lean meat of the Ham, between the
legs, there is a fibrous membrane which is very soft
and pliable. When the knife is run through the skin
and fat, it will run along the side of this membrane,
making a clean face for the Ham. That part remain-
ing on the Ham will shrink to the Ham and will form
a smooth coating over the lean meat, which closes the
pores and makes the Ham look smooth and nice when
it is smoked. It also makes a much smoother cut along
the skin. The skin when cut warm will dry nicely
and look smooth when cured, whereas if it is trimmed
after the meat is chilled, it looks rough and ragged.
Facing Hams also allows the escape of the animal heat
more readily. If Hams are not faced until after the
Hogs have been chilled, this fat must be trimmed off
and the Hams will not look nearly so smooth as they
will if this tissue and fat is removed while the hog is
warm.
40
CHICADQU.S.A.
The second two men in the opposite illustration are
Pulling Leaf Lard. The Leaf Lard should always be
pulled out of the hogs in summer, as it gives the hogs,
as well as the Leaf Lard, a better chance to chill.
During the winter months it can be pulled loose, but
can be left hanging loosely in the hog, from the top.
In this way it will cool nicely, and it will also allow
the animal heat to get out of the hog. Most of the
large packing houses pull out the Leaf Lard in the
winter as well as summer, and hang it on hooks in
the chill room to chill. Leaf Lard that is properly
chilled, with the animal heat all taken out of it, makes
much finer lard than when pulled out of the hog and
put into the rendering tank with the animal heat in it.
SPLITTING HOGS IN A MODERN PACKING
HOUSE.
(Copyrighted; Reprint Forbidden.)
Splitting can be done in several different ways.
Where the back of the hog is to be cut up for pork
loins, the hog is simply split through the center of
the backbone, so that one half of the backbone re-
mains on each loin. Packers who wish to cut the sides
into Short or Long Clears or Clear Bacon Backs run
the knife down on both sides of the backbone, as close
to the backbone as possible, cutting through the skin,
41
xz3. x~i _Ej
^e
ScCD
fat and lean meat; then the hog should be split down
on one side of the backbone. The backbone should re-
main on the one side until the hog is cut up and it can
then easily be sawed off with a small saw. By cutting
or scoring the back in this way for making boneless
side meat, the sides will be smooth and there will not
be much waste left on the bone as when the backbone
is split and half of it left on each side and then is
peeled out after the meat is chilled and is being cut up.
VENTILATION IN HOG CHILL ROOM.
HOG CHILL ROOM IN A MODERN
PACKING HOUSE.
(Copyrighted; Reprint Forbidden.)
Many chill rooms are not properly built. There
should be at least from 24 to 36 inches of space be-
tween the ceiling of the chilling room and the gambrel-
stick, or more if possible, in order to enable the shanks
to become thoroughly chilled. The animal heat which
leaves the carcass naturally rises to the top of the
cooler, and unless there is space between the ceiling
and the top of the hog the heat will accumulate in the
top of the cooler where the temperature will become
quite warm; this will prevent the marrow in the shank
and the joints from becoming properly chilled. It is
this fact that accounts for so much marrow and shank
sour in hams.
42
CHICADD, U.S. A.
TEMPERATURE OF CHILL ROOM.
(Copyrighted ; Reprint Forbidden.)
All Packers whc have a properly built cooler for
chilling hogs and who are properly equipped with an
ice machine will find the following rules will give the
best results. Those who are not properly equipped
should try to follow these rules as closely as they can
with their equipment.
A hog chill room should be down to from 28 to 32
degrees Fahrenheit when the hogs are run into it. As
the cooler is filled, the temperature will be raised to
as high as 45 or 46 degrees F., but enough refrigeration
must be kept on so the temperature is brought down
to 36 degrees by the end of 12 hours after the cooler
is filled, and then the temperature must be gradually
reduced down as low as 32 degrees by the time the car-
casses have been in the cooler 48 hours. In other
words, at the end of 48 hours the cooler must be down
to 32 degrees.
All large hog coolers should be partitioned off be-
tween each section of timbers, into long alleys, so that
each alley can be kept at its own temperature.
In the improper chilling of the carcasses lies the
greatest danger of spoiling the meat. The greatest
care must be given to the proper chilling, for if the
carcasses are not properly chilled, it will be very diffi-
cult to cure the meat, and it will be liable to sour in
the curing. Meat from improperly chilled carcasses,
even with the greatest care afterwards, will not cure
properly. Therefore, one of the first places to look for
trouble when Hams are turning out sour is to look to
the chilling of the meat, as it is nine chances out of
ten that this is where the trouble started from. We
have found by experience that by deviating only a few
degrees from these set rules, the percentage of sour
meat is surprisingly increased.
It has always been considered an absolute necessity
to have an open air hanging room to allow the hogs to
cool off in the open air before they are run into the
cooler. It has always been considered that this saves
considerable money in the refrigeration of the hogs.
However, by the experiments made in some of the
large Packing Houses, it has been demonstrated that
this economy is very much over-estimated. There are
certain conditions which must be closely adhered to for
43
B.HE LLE R&CD.
the safe handling and curing of pork products, and the
most important of these is the proper temperature. In
the outside atmosphere the proper temperature rarely
prevails. Hogs that are left in the open air on the
hanging floor over night are generally either insuffi-
ciently chilled or are over-chilled the next morning,
depending upon the outside temperature of the air.
We feel that it is of advantage, however, to run the
hogs into an outside hanging room and to allow them
to dry for one or two hours before putting them into
the chilling room.
Packers who cure large quantities of hogs must see
to it that their chill rooms are properly constructed
and have sufficient refrigeration, so the temperature
can be kept under perfect control at all times. The
cooler should be partitioned off lengthwise, between
each line of posts, making long alleys to run the hogs
into, each one of which can be regulated as to its tem-
perature separately from the others. The hogs can be
run into one of these alleys as fast as they are killed
and should the temperature get up above 50 degrees F.,
the hogs can be run out of this into another. The
cooler in which hogs are chilled should never go above
50 degrees Fahrenheit, and a properly constructed
cooler can be kept below this temperature.
While the cooler is being filled, the temperature
should be held at between 45 and 50 degrees Fahren-
heit, and should be kept at this temperature for about
two hours after filling. At the end of two hours, all
of the vapor will have passed away, being taken up
by and frozen onto the refrigerator pipes, and the hogs
will begin to dry. When the hogs begin to show signs
of drying, or in about two hours after the refrigerator
is filled, more refrigeration should be turned on, and
the temperature should be gradually brought down, so
that in twelve hours from the time the cooler is filled,
the temperature should be brought down to 36 or 37
degrees temperature Fahrenheit. If the temperature
is not brought down to 36 or 37 degrees F. in 12 hours
it means a delay in removing the animal heat, and a
tendency for decomposition to set in. If the tempera-
ture is brought down lower than 32 degrees Fahrenheit
during the first 12 hours, the outside surface of the
carcasses are too rapidly chilled, which tends to retard
the escape of the animal heat. It is known, from prac-
tical experience, that where the meat is chilled through
rather slowly, the animal heat leaves the meat more
44
CHICADD, LJ. S.A.
uniformly. Too rapid chilling on the outside seems to
clog up the outside of the meat so that the heat in the
thick portions doea not readily escape.
The first 12 hours of the chilling of all kinds of meat
and the removal of the animal heat during this period
is the most important part of the chilling. After that
period, the proper temperature is of much less vital
importance.
Hogs that are to be cut up for curing should never
be cut up sooner than 48 hours after being killed, and
the temperature of the cooler should be gradually
brought down to 28 degrees Fahrenheit by the time the
hogs are taken out of the chill room to be cut up.
After the hogs have been in the cooler 12 hours the
temperature should gradually be brought down from 36
degrees at the end of the first 12 hours, to 28 degrees
at the end of 48 hours; that is, if the hogs are to be cut
up 48 hours after they are killed. If they are to be cut
up 72 hours after being killed, the temperature should
be brought down gradually from 36 degrees at the end
of the first 12 hours, to 30 degrees F. at the end of
72 hours. This would mean that the temperature
should be brought down from 36 degrees to 30 degrees
F., if the hogs are to be cut up at the end of 72 hours,
or a lowering of six degrees in practically 58 hours; or
a lowering of eight degrees, from 36 to 28 Fahrenheit,
if the hogs are to be cut up in 48 hours after being
killed. This means a reduction in temperature of
about one degree for every eight hours. This does not
mean that the six or eight degrees should be reduced in
two hours' time, for if that were done the meat would
be frozen.
In a large Packing House, where the cooler is prop-
erly equipped, and one has a good attendant, these in-
structions can be carried out in detail. When the fore-
going instructions are carefully followed, the safe cur-
ing of the product will be assured.
While the curing of course requires careful atten-
tion, yet, if the chilling is not done properly, the cur-
ing will never be perfect.
The floors of coolers should always be kept sprinkled
with clean sawdust, as this will absorb drippings and
assist in keeping the cooler clean and sweet. If the
drippings from hogs are allowed to fall on the bare
floor, the cooler will soon become sour and this will
affect the meat that hangs over it.
45
B.HE
SE
&CQ
TEMPERATURE FOR CURING MEAT.
(Copyrighted; Reprint Forbidden.)
An even temperature of 38 degrees Fahrenheit is
the best temperature for curing meats. Most butchers,
however, have no ice machine, and, therefore, are not
able to reach such a low temperature in their coolers;
nevertheless, they should try to get their coolers as low
in temperature as possible, and should at all times be
careful to keep the doors closed, and not leave them
open longer than is necessary at any time. The tem-
perature of 37 to 39 degrees Fahrenheit is what should
govern all packers who use ice machines; those who
are fortunate enough to have ice machinery should
never allow the cooler to get below 37 degrees, nor
above 40 degrees. Many packers let the temperature in
their coolers get too cold, and in winter during the very
cold weather, the windows are sometimes left open,
which allows the temperature to get too low. This
should always be avoided, as meat will not cure in any
brine, or take salt when dry salted, if stored in a room
that is below 36 degrees Fahrenheit. If meat is packed
even in the strongest kind of brine, and put into a
cooler, which is kept at 32 to 33 degrees of tempera-
ture, and thus left at this degree of cold for three
months, it will come out of the brine only partly cured.
The reason for this is the fact that meat will not
cure and take on salt at such a low temperature, and
as the temperature herein given is above freezing
point, which is 32 degrees, the meat will only keep for
a short time, and then it starts to decompose when
taken into a higher temperature. Anyone, who is
unaware of this fact, will see how necessary it is to
have accurate thermometers in a cooler, to examine
them frequently, and to closely watch the temperature
of the room. See illustration of our Standard Cold
Storage Thermometer on page 282.
The first essential point to watch before putting
meat into brine, is to be absolutely certain that it is
properly chilled through to the bone. Those who are
not equipped with ice machinery for properly chilling
meat in hot weather must spread the meat on the floor
after it is cut ready for packing, and place crushed
ice over it for 24 hours, to thoroughly chill it before it
is packed in the salt. This will get the temperature of
the meat as low as 36 to 38 degrees Fahrenheit before
46
CHICADQU.S.A.
putting it in the brine. It is necessary that small
butchers, who have no ice machines, and rely upon the
ice box for a cooler, should use the greatest care to
see that the meat is well and thoroughly chilled.
Thousands of pounds of meat are spoiled yearly sim-
ply for the one reason that the temperature of the
meat is not brought down low enough before the meat
is salted. In the summer, hams and heavy pieces of
pork should never be packed by persons having no ice
machine, unless the meat is first put on the floor for at
least twelve hours with broken ice to thoroughly cover
it. If our directions are carefully followed and Freeze-
Em-Pickle is used, such a thing as spoiled meat will be
unknown.
CONDITION OF MEAT BEFORE CURING.
(Copyrighted; Reprint Forbidden.)
When cured meat turns out bad, it is not always the
fault of the man who has charge of the curing so much
a» it is the condition the meat was in when put into
tne brine to cure. Good results should not be expected
from a man who has charge of the curing unless the
meat is delivered to him in proper condition. Hogs
should never be killed the same day of purchase at
the Stock Yards or from the farmer. They ought to
remain in the packing house pen for at least 24 hours
before killing. If different lots of hogs are mixed to-
gether, they will sometimes fight, which greatly excites
them. "Whenever they show this fighting disposition,
they should be separated.
THE TEMPERATURE OF BRINE.
(Copyrighted; Reprint Forbidden.)
Make all Pickle in the cooler, and have the water or
brine of as low a temperature as the cooler when it is
put on the meat. Try to have the temperature of the
brine not over 38 degrees Fahrenheit when putting it
over the meat. A great deal of meat is spoiled in cur-
ing by having the brine too warm when the meat is
put into it.
GIVE CLOSE ATTENTION TO DETAILS.
Be careful to do everything right as you go along,
for if you spoil the meat you will hardly become aware
o*' it until it is too late to remedy your error.
47
.fczJ. x~i. Jzii
Sc CO.
WITH THE FREEZE-EM-PICKLE PROCESS AND
"A" AND "B" CONDIMENTINE ANYONE CAN
CURE MEAT AND MAKE GOOD SAUSAGE
(Copyrighted; Reprint Forbidden.)
Bacterial action causes great annoyance and loss to
CureTS of Meats and Sausage Manufacturers, and,
since the enactment of Pure Food Laws prohibiting
the use of antiseptic preservatives, the proper hand-
ling of meats has become a matter of the greatest
importance if good sausage and well-cured meats are
to be produced.
We have acted as Consulting Experts for the large
Packers and Sausage Manufacturers for many years,
and have formulated and systematized methods for
the curing of all kinds of meat and the making of
all kinds of sausage. We have crystallized the re-
sults of our large experience into a plan for the proper
curing of meats and the making of all kinds of saus-
age, which, if followed, will always give satisfactory results.
For curing meat we have combined the necessary
curing agents for this Process into a combination
which is always uniform and which is known as
Freeze-Em-Pickle.
Freeze-Em-Pickle furnishes to the Packer, Butcher
and Sausage Maker the proper materials, scientificially
48
CHICADD T-T. S.-FL.
and accurately compounded, and by using it according to
the Freeze-Em-Pickle Process, which is set forth in this
book, any man, whether he is experienced or not, can get
as good results as the most expert packer in the business.
If the Freeze-Em-Pickle Process is followed, and Freeze-
Em-Pickle is used according to the directions given in
this book, the meats and sausage will be uniform and of
fine quality. They will have an appetizing color, a deli-
cious flavor and they will comply with the requirements of
the Pure Food Laws.
#
By curing meat by the Freeze-Em-Pickle Process, the
albumen in the meat is so congealed that only a small
percentage of it will be drawn out of the meat into the
brine, and the natural flavor of the meat is retained, mak-
ing it far more palatable.
When Freeze-Em-Pickle is dissolved in water with the
proper quantity of sugar and salt, the brine will be decid-
edly sweet and of the proper specific gravity to properly
cure Hams, Bacon, Shoulders, Corned Beef, Dried Beef,
etc., with a Delicious Flavor, without loss from spoiling.
The meat will not be too Salty, but will have that Peculiar
Sugar-Cured Flavor which is so much liked. By the use
of the Freeze-Em-Pickle Process anyone can make fine
cured meats, whether or not they have ever had any pre-
vious experience in the curing or handling of meats.
Packers, Butchers and Curers have many difficulties in
turning out good, sweet-pickle cured meat, owing to their
inability to compound the proper proportions of curing in-
gredients. Besides, their methods of curing are frequently
incorrect and unscientific.
By adopting the Freeze-Em-Pickle Process, the proper
ingredients are used and the meat is handled in the right
way. That is why the finished products made by the
Freeze-Em-Pickle Process are superior to what they are
when made in other ways.
In making Bologna and Frankfurt Sausage, if the sau-
sage meat is cured for a few days with Freeze-Em-Pickle
and handled according to the Freeze-Em-Pickle Process
of curing Bologna and Frankfurt Sausage Meat it will pro-
duce Finer Sausage, in both taste and appearance, and
will have an appetizing color and will not spoil in hot
weather, within a reasonable length of time, and the sau=
sage will comply with the Pure Food Laws.
49
B.HE
ScCQ
Use for 100 lbs
Small Hams.
DIRECTIONS FOR CURING HAMS.
(Copyrighted; Reprint Forbidden.)
Use the following proportions of Freeze-Em-Piekle,
Salt, Sugar and Water to obtain the best results in
curing Hams:
Small Hams, 8 to 14 Lbs. Average.
{ 1 lbs. of Common Salt.
| 1 lb. of Freeze-Em-Pickle.
\ 2 lbs. of Granulated Sugar.
I 5 gals, of Cold Water.
I Cure in this brine 50 to 60 days.
Medium Hams, 14 to 18 Lbs. Average.
f 8 lbs. of Common Salt.
tt * -. ™ ix- I 1 lt»- of Freeze-Em-Pickle.
Use for 100 lbs. ! g lbg of Grarmlated Sugar .
Medium Hams. 1 g galg of Cold Water
[ Cure in this brine 60 to 70 days.
Heavy Hams, 18 to 24 Lbs. Average,
f 9 lbs. of Common Salt.
tt * inn iv- 1 lb. Of Freeze-Em-Pickle.
Use for 100 lbs. j Granulated Sugar.
Heavy Hams. ] 5 ga]g of Cold Water> *
L Cure in this brine 75 to 80 days.
First: — Sort the Hams, separating the Small, Me-
dium and L^rge.
Second: — -Take enough of any one size of the as-
sorted Hams to fill a tierce, which will be 285 lbs.;
then thoroughly mix together in a large pail or box
the following proportions of Freeze-Em-Pickle, Granu-
lated Sugar and Salt:
50
CHICADD. TU. S.A.
More than 285 lbs. of Hams can be packed in a tierce,
but this never should be done, as it requires a certain
amount of brine to a certain amount of meat, and by plac-
ing 285 lbs. of fresh Hams in a standard tierce, the tierce
will hold 14 to 15 gallons of brine, which is the proper
quantity of brine for this amount of Hams. If too much
meat is put into the tierce, it will not hold enough brine to
properly cure the meat.
The Sugar used must be Pure Granulated Sugar. Yellow
or Brown Sugar must not be used.
Use, for 285 lbs. of Small Hams, 3 lbs. of Freeze-Em-
Pickle, 6 lbs. of best Granulated Sugar and 2 1 lbs. of Salt.
For 285 lbs. of Medium Hams, 3 lbs. of Freeze-Em-Pickle,
6 lbs. of best Granulated Sugar and 24 lbs. of Salt.
For 285 lbs. of Heavy Hams, 3 lbs. of Freeze-Em-Pickle,
6 lbs. of best Granulated Sugar and 27 lbs. of Salt.
How To Cure Hams in Open Barrels
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
When the tierces or barrels in which these Hams are
cured are not to be headed up, but are left open, use half
of the Freeze-Em-Pickle, Granulated Sugar and Salt dry
by rubbing it over the hams in the following manner:
First:— After mixing all of the Freeze-Em-Pickle, Granu-
lated Sugar and Salt together, sprinkle some of the dry
mixture over the bottom of a perfectly clean tierce.
The Sugar used must be Pure Granulated Sugar. Yellow
or Brown Sugar must not be used. When adulterated
sugar is used, the brine becomes thick in two weeks; but
when Pure Granulated Sugar is used it will last quite a
while, depending upon the conditions under which the
brine is kept.
Second: — Rub each Ham well with some of the mixture
of Freeze-Em-Pickle, Granulated Sugar and Salt and pack
them nicely in the tierce. Put clean boards over the tops
of the hams and weight or fasten these boards down so as
to keep them under the brine.
Third:— Take all of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt that is left after the rub-
bing and use it in making the brine; it will require
14 to 15 gallons of brine, as tierces vary some, for
51
b. H.E lleir. ScCD.
m
each standard size tierce of Hams. Make the brine by
dissolving in about 14 gallons of cold water all of the
mixed Freeze-Em-Pickle, Granulated Sugar and Salt
that is left after the rubbing. Stir well for a minute,
until it is dissolved, then pour this brine over the meat.
As tierces vary so much in size, it is always best to dis-
solve the Freeze-Em-Pickle in a little less quantity of
water, say about 14 gallons for a tierce. After this
brine is added to the meat, should the tierce hold more,
simply add cold water until the tierce is full. The
right amount of Salt, etc., has already been added;
now simply add sufficient water to well cover the meat.
When curing a less quantity than a full tierce of
Hams, cut down the amount of Freeze-Em-Pickle,
Granulated Sugar and Salt and the quantity of water,
according to the quantity of Hams to be cured, using all
materials in the proportions given on page 50.
QUANTITY OF BRINE TO USE FOR CUR-
ING 100 LBS. OF HAMS.
(Copyrighted; Reprint Forbidden.)
Five gallons by measure, or forty-two pounds by
weight, is the approximate amount of water to use
for every 100 lbs. of Hams.
A tierce, after being packed with 285 lbs. of meat,
will hold about 14 to 15 gallons of water. When curing
Hams in vats, or open barrels, whether in small or large
quantity, always use no less than five gallons of brine
to every 100 pounds of meat, as this makes the proper
strength and a sufficient brine to cover the meat
nicely.
THE USE OF MOLASSES AND SYRUP BAR^
RELS IN CURING HAMS.
(Copyrighted; Reprint Forbidden.)
Never use old molasses barrels, or syrup barrels for cur-
ing meat, unless they have been first thoroughly scoured
and steamed, and cleansed with our Ozo Washing Com-
pound. It is best to use oak tierces, and always be sure
that they are perfectly clean and sweet before putting the
meat into them to cure.
PUMPING HAMS.
(Copyrighted; Reprint Forbidden.)
We strongly recommend the pumping of Hams, full
directions for which are given on page 76.
52
U.S. A.
SHAPE OF VATS IN CURING HAMS.
(Copyrighted; Reprint Forbidden.)
Sometimes, vats of certain shapes require more brine
to cover the meat than others, and in such cases, a
proportionate amount of Freeze-Em-Pickle, Sugar and
and Salt, should be added to the necessary amount of
water to make sufficient brine to cover the meat.
HOW TO OVERHAUL HAMS WHEN CUR-
ING IN OPEN PACKAGES.
(Copyrighted; Reprint Forbidden.)
HOW TO OVERHAUL
HAMS
WHEN CURING IN OPEN
PACKAGES
On the fifth day
after packing each
lot of Hams, it is nec-
essary t h at they
should be overhauled.
This must be repeat-
ed seven days later;
again in ten days;
and a final overhaul-
ing should be given
ten days later. Over-
hauling four times
while curing, and at
the proper time in
each instance, is very
important and must
never be forgotten,
especially when cur-
ing with this mild,
sweet cure. Overhaul-
ing means to take the
Hams out of the brine
and to repack them
in the same brine.
The proper way to
overhaul is to take a perfectly clean tierce, set it next
to the tierce of Hams to be overhauled, pack the meat
into the empty tierce, and then pour the same brine
over the meat.
53
B.HELLERSC CD
HOW TO CURE HAMS IN CLOSED UP
TIERCES.
(Copyrighted; Reprint Forbidden.)
Large packers, who employ coopers, should always
cure Hams in closed up tierces, as this is the best
method known.
First: — Mix the
proper proportions of
Freeze - Em - Pickle,
Sugar and Salt for
the different size
Hams to be cured.
These proportions are
given in the table
on page 50, under the
heading, " Small
Hams, Medium Hams,
Heavy Hams. ' ' If
the tierces are to be
headed up, use half
of the Freeze-Em-Pic-
kle, Sugar and Salt
for rubbing the Hams,
HOW TO CURE HAMS
INCL05EDUPTIERCE5
FIRST.
and the half that is
left over, after the
Hams are rubbed,
should be dissolved in
the water which is to
be used to fill the
tierces. Rub each
Ham well before
packing; put only 285
lbs. of meat in each
tierce, and then head
them up.
Second: — Lay the
tierces on their sides
and fill them through
the bunghole with
water in which the
half of Freeze-Em-Pickle, Sugar and Salt left over
after rubbing, has been dissolved.
SECOND/
54
CHIGADD, U.S. A
Third: — Insert the
bung and roll the
tierces. This will mix
and dissolve the
Freeze - Em - Pickle,
Sugar and Salt
rubbed on the meat.
Where the pieces of
meat press tightly
against each other or
against the tierce, the
brine does not act on
the meats; but if the
meats are properly
rubbed with the mix-
ture of Freeze-Em-Pickle, Sugar and Salt before being
packed in the tierce, such surfaces will be acted upon
by the undissolved mixture, so that curing will be
uniform, and no portion of the piece will be left in-
sufficiently cured even if the brine does not come in
contact with it. For this reason, it is important that
each piece should be carefully rubbed with the mix-
ture of Freeze-Em-Pickle, Sugar and Salt before being
packed in the tierce.
THIRD.—
OVERHAUL
FIVE DAYS AFTER
PACKING
Fourth: — Overhaul
five days after pack-
ing; again seven days
later; again in ten
days, and once more
ten days thereafter.
At each overhauling,
examine each tierce
for leaks; if any of
the Pickle has leaked
out, knock the bung
in and refill. Eemem-
ber to overhaul four
times during the pe-
riod of the first thir-
ty-two days.
Fifth: — Overhaul
the Hams in closed
up tierces, simply by rolling the tierces from one end
of the cooler to the other. They ought to be rolled
at least 100 feet.
Sixth: — See paragraph on temperature for curing
meat, page 46.
FOURTH
55
JtzJ. JrtL I i
ScCQ
SHDUL3ER5 AND
PICNIC HAMS
DIRECTIONS FOR CURING SHOULDERS.
(Copyrighted; Reprint Forbidden.)
New York Shoulders: — Have shank cut off above
knee, trimmed close and smooth, and square at the
butt.
California or Picnic Hams are made from Medium
and Heavy Shoulders, well-rounded at the butt, and
trimmed as near to the shape of a Ham as possible.
Boston Shoulders are made from Light Shoulders,
well-rounded at the butt, similar to California Hams.
California and Picnic Hams and Square Cut Butts,
are cured in the same way, and with the same brine,
the only change being in the strength of the brine
and the time of curing, which must be made to suit
the size of the Shoulder.
Small Shoulders.
TTseforlOOlbs.
Small Shoulders.
7 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Granulated Sugar.
5 gals, of Cold Water.
Cure in this brine 50 to 60 days.
56
CHICADD. U. S.A.
Use for 100 lbs.
Medium-Shoulders.
Medium Shoulders.
f 8 lbs. of Common Salt.
| 1 lb. of Freeze-Em-Pickle.
•{ 2 lbs. of Granulated Sugar.
I 5 gals, of Cold Water.
L Cure in this brine 60 to 70 days.
Use for 100 lbs.
Heavy Shoulders.
Heavy Shoulders.
- 9 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
. 2 lbs. of Granulated Sugar.
| 5 gals, of Cold Water.
L Cure in this brine 75 to 80 days.
The sugar used must be Pure Granulated Sugar; yellow
or brown sugar must not be used.
First. — Sort the Shoulders, separating the Small,
Medium and Large.
Second. — Take enough of any one size of the assorted
Shoulders to fill a tierce, which will be 285 lbs.; then
thoroughly mix together in a large pail, or box, the
following proportions of Freeze-Em-Pickle, Sugar and
Salt:
Use for 285 lbs. of Small Shoulders, 3 lbs. of Freeze-
Em-Pickle, 6 lbs. of best pure Granulated Sugar, and
21 lbs. of Salt.
For 285 lbs. of Medium Shoulders, 3 lbs. of Freeze-
Em-Pickle, 6 lbs. of best Granulated Sugar and 24 lbs.
of Salt.
For 285 lbs. of Heavy Shoulders, 3 lbs. of Freeze-
Em-Pickle, 6 lbs of best Granulated Sugar, and 27 lbs.
of Salt. .
Curing Shoulders in Open Packages.
When it is desired to cure Shoulders in Open Pack-
ages, use the foregoing proportions and in every way
handle the Shoulders as directed for Hams, on page 51.
57
B.HELLER Sc d O.
Quantity of Brine for Curing 100 Los. of Shoulders.
The same quantity of brine should be used for cur-
ing Shoulders as directed for Curing Hams, full direc-
tions for which will be found on page 52.
Quantity of Shoulders to Cure in Each Tierce.
The same quantity of* Shoulders and the same amount
of brine should be used as directed for Curing Hams,
on page 52. The same remarks with regard to the varia-
tion in the amount of brine for each tierce, and how
to be sure to have the proper amount of the right
strength of brine, apply in curing Shoulders, the same
as for Hams, (see page 52). Likewise do not use Syrup
and Molasses barrels for Curing Shoulders.
How to Overhaul Shoulders When Curing in
Open Packages.
It is important to follow the same directions for
Overhauling Shoulders that are given for Overhauling
Hams. (See page 53.)
How to Cure Shoulders in Closed Up Tierces.
Follow the same directions for Curing Shoulders as
given for Curing Hams in Closed Up Tiercefi, on page
54.
How to Overhaul Shoulders When Cured in Closed
Up Tierces.
Follow exactly the same instructions as are given for
Overhauling Hams when cured in Closed Up Tierces, on
page 55.
Pumping Shoulders.
Pump Shoulders as directed on page 76.
58
CHIGACD.U.S.A.
BONELESS ROLLED SHOULDERS
(Copyrighted; Reprint Forbidden.)
Boneless Boiled
Shoulders should be
made in the following
manner: Take the
Shoulders from hogs
that have been prop-
erly chilled and bone them. If the meat has been
thoroughly chilled, so it is perfectly solid and chilled
throughout, the Shoulders are ready to cure; but if the
meat is not perfectly solid and firm on the inside,
where the bone has been removed, the Shoulders should
be spread out in the cooler on racks for 24 hours, until
the meat is thoroughly chilled and firm.
Small Boneless Boiled Shoulders.
Use for 100 lbs.
Small Boned
Shoulders.
7 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Best Granulated Sugar.
| 5 gallons of Cold Water.
[ Cure in this brine 30 to 40 days.
Medium Boneless Boiled Shoulders.
Use for 100 lbs.
Medium Boned
Shoulders.
8 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Best Granulated Sugar.
| 5 gallons of Cold Water.
L Cure in this brine 40 to 50 days.
Large Boneless Rolled Shoulders.
Use for 100 lbs.
Large Boned
Shoulders.
9 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Best Granulated Sugar.
5 gallons of Cold Water.
, Cure in this brine 50 to 60 days.
The sugar used must be Pure Granulated Sugar; yellow
or brown sugar must not be used.
First : — Sort the Boneless Shoulders, separating the
Small, Medium and Large, as the different sizes
should be cured in separate barrels.
Second: — Take enough of any one size of the Boned
Shoulders to fill a tierce, which will be 285 lbs. Then
thoroughly mix together, in a large pail or box, the
following proportions of Freeze-Em-Pickle, Sugar and
Salt:
59
B. H E LLE RScCQ
Use for 285 lbs. of Small Boneless Shoulders, 3 lbs.
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar
and 21 lbs. of Salt.
Use for 285 lbs. of Medium Boneless Shoulders, 3 lbs.
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar
and 24 lbs. of Salt.
Use for 285 lbs. of Large Boneless Shoulders, 3 lbs.
of Freeze-Em-Pickle, 6 lbs. of Best Granulated Sugar
and 27 lbs. of Salt.
Third: — After the Shoulders have been weighed,
take for example that one has 285 lbs. of Medium
Boneless Shoulders, averaging, boned, about 10 lbs.,
which would make 28 pieces for a tierce of 285 lbs.
Now, take the 3 lbs. of Freeze-Em-Pickle, 6 lbs. of
Granulated Sugar and 24 lbs. of Salt to be used for
the tierce of Medium Shoulders, and mix together
thoroughly in a box or tub.
Fourth: — Eub about % lb. of this mixture in each
Shoulder where the bone has been removed, then roll
it and tie it in the regular way. After it is rolled
and tied, rub about % lb. of the mixture all over the
outside, and pack the Shoulders into the tierce. After
the 28 Boneless Shoulders have been packed nicely
into the tierce, put clean boards over the top of the
meat and weight or fasten down these boards, so as
to keep them under the brine.
The sugar must be Pure Granulated Sugar; yellow or
brown sugar must not be used. When adulterated sugar
is used the brine becomes thick in two weeks, but when
Pure Granulated Sugar is used it will last quite a while,
depending upon the conditions under which the brine is
kept.
Fifth: — Take all of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt that is left after rubbing
the meat, and use it in making the brine. It will
require between 14 and 15 gallons of brine, as tierces
vary somewhat in size, for each standard size tierce of
Boneless Shoulders. Make the brine by dissolving in
about 14 gallons of water all of the mixed Freeze-Em-
Pickle, Granulated Sugar and Salt that is left after
rubbing. As tierces vary so in size, it is always best
to dissolve the Freeze-Em-Pickle, Sugar and Salt in a
less quantity of water, say about 14 gallons for a
tierce. After this brine is added to the meat, should
the tierce hold more, simply add cold water until the
tierce is filled. The right amount of Freeze-Em-Pickle,
60
C H I CAC3- a. U. S. -PL.
Sugar and Salt has already been added, now simply
add sufficient water to well cover the meat.
In curing a less quantity than a full tierce of Bone-
less Rolled Shoulders, cut down the amount of Freeze-
Em-Pickle, Granulated Sugar and Salt and the quan-
tity of water, according to the quantity of Boneless
Shoulders to be cured.
Quantity of Brine for Curing Less Than 100 Lbs. of
Boneless Boiled Shoulders.
The same directions should be followed in curing less
than 100 lbs. of Boneless Eolled Shoulders as are given
for Hams, on page 52.
The Use of Molasses and Syrup Barrels in Curing
Boneless Boiled Shoulders.
The remarks concerning the use of these barrels in
curing Hams apply with equal force to the curing of
Boneless Eolled Shoulders, and we refer to page 52.
Shape of Vats for Curing Boneless Boiled Shoulders.
See page 53 concerning the Shape of Vats for curing
Hams, as the same remarks apply in curing Boneless
Eolled Shoulders.
How to Overhaul Boneless Rolled Shoulders When
Cured in Open Packages.
See page 53 and follow the same instructions for
overhauling as are given for overhauling Hams when
curing in open packages.
Pumping Boneless Rolled Shoulders.
This should not be neglected. See page 76 and fol-
low the directions closely. The Pumping of Boneless
Eolled Shoulders is very important, because when they
are Boned and Eolled, most of the outside surface is
covered with Eind, which prevents the Brine from get-
ting through to the meat. However, by rubbing the
inside of the Shoulder with the Curing Mixture and
then Pumping them before Curing, good results will
always be assured.
61
-tzJ. HE ±zj !L_i JL_,
ERScCD.ll
/
Wflljjj-
in
*1 i if ;£*Wa11 ^^
L«*ti
IB
^B B
WA
1 H®]
s
11,
i^fij
DIRECTIONS FOR MAK-
ING SUGAR CURED
BREAKFAST BACON.
(Copyrighted; Reprint Forbidden.)
Light Bellies.
Use for 100 lbs. Light Bellies.
5 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Granulated Sugar.
5 gallons of Cold Water.
Cure in this brine 20 to 25 days.
Heavy Bellies.
Use for 100 lbs. Medium or Heavy
Bellies.
7 ' lbs. Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. Granulated Sugar.
5 gals. Cold Water.
Cure in this brine 25 to 40 days,
according to size.
First: — Mix together the proper proportions of
Freeze-Em-Pickle, Sugar and Salt, as stated above for
every 100 lbs. of Bellies.
Second: — Take a perfectly clean tierce, tub or vat, and
sprinkle a little of the mixed Freeze-Em-Pickle, Granulated
Sugar and Salt on the bottom. The sugar used must be
Pure Granulated Sugar; yellow or brown sugar must not
be used. When adulterated sugar is used, the brine be-
comes thick in two weeks; but when Pure Granulated
Sugar is used, it will last quite a while, depending upon
the condition in which the brine is kept.
Third: — Take half of the mixed Freeze-Em-Pickle,
Granulated Sugar and Salt and rub each piece of Belly
62
CZKE I G AGO, O. S.-H.
•with tlie mixture and then pack as loosely as possible.
Fourth: — Put clean boards over the top of the
Bellies and fasten or weight the boards down so as to
keep them covered with the brine.
Fifth: — All of the mixed Freeze-Em-Pickle, Granu-
lated Sugar and Salt that is left after rubbing the
meat should be used for making the brine.
Sixth: — For each 100 lbs. of Bellies packed in the
tierce, tub or vat, add not less than 5 gallons of brine,
and pour it over the meat. Five gallons of water by
measure or forty-two pounds by weight, will make suf-
ficient brine to cover, and is the proper amount for
each 100 lbs. of Bellies.
Seventh: — Before putting the water over the Bellies,
dissolve in it the mixed Freeze-Em-Pickle, Sugar and
Salt left after rubbing; stir it for a few minutes until
it is thoroughly dissolved, and then pour this brine
over the Bellies.
Eighth: — Bellies must be overhauled three times
while curing — once on the fifth day; again seven days
later, and again in ten days more. Overhauling must
never be neglected, if good results are desired.
Overhauling means to take the meat out of the brine
and repack it in the same brine. The proper way to
overhaul is to take a perfectly clean tierce or vat, set
it next to the tierce or vat of Bellies to be over-
hauled, pack the meat into the ; empty package and
then pour the same brine over the meat.
PUMPING BREAKFAST BACON.
(Copyrighted; Reprint Forbidden.)
Many Packers pump Breakfast Bacon when it is put
into the brine, and we can heartily recommend this,
as Bacon that is properly pumped will be cured in
one half the time and it will have a uniform cure and
color throughout and will be as well cured on the in-
side as the outside. Great care, however, should be
exercised in making the pumping pickle. It must be
made according to the formula given on page 76,
just the same as for Pumping Hams. The pieces of
Bacon should be pumped in from three to five places,
according to the size of the piece. Very large pieces,
especially if the rib is left in them, can be pumped
several times more.
63
B.I-I
StCD.
CORNED-BEEF
CORNED- BEEF SPECIAL
TO-DAY
FEW BUTCHERSIREALIZE
(Copyrighted ; Reprint Forbidden.)
Few Butchers realize the importance of building up
a reputation on good Corned Beef. A good trade on
Corned Beef enables the dealer to get higher prices
for Plates, Kumps, Briskets and other cuts which other-
wise would have to be sold at a sacrifice. Corned
Beef cured by the Freeze-Em-Pickle Process will have
a Delicious Corned Beef Flavor, a Fine, Eed, Cured-
Meat Color, will not be too Salty.
To obtain the best results in curing Corned Beef, it
is always advisable to first soak the meat for a few
hours in a tub of fresh cold water to which a few
handfuls of salt have been added. This will draw out
the blood which would otherwise get into the brine.
The membrane on the inside of the Plates and Flanks
should be removed and the Strip of Gristle cut off the
edge of the Belly Side.
If any part is tainted, mouldy, discolored or slimy,
it must be trimmed off, so no slimy or tainted parts
will get into the brine. If Plates or Briskets are to be
rolled, a small amount of mixed Zanzibar Brand Corned
Beef Seasoning, Freeze-Em-Pickle, Sugar and Salt
must be sprinkled on the inside before rolling them.
This will give the meat a Delicious Flavor and results in a
Nice Red Color and will cure it more uniformly and quickly.
64
Use for 100 lbs.
Plates, Rumps,
Briskets, etc.
DIRECTIONS FOR MAKING FINE CORNED
BEEF.
(Copyrighted; Reprint Forbidden.)
|" 5 lbs. of Common Salt.
| 1 lb. Freeze-Em-Pickle.
J 2 lbs. of Granulated Cane Sugar.
j 6 to 8 ozs. Zanzibar Brand Corned
5 Beef Seasoning.
[ 5 gals, of Cold Water.
Cure the meat in this brine 15 to 30 days, according
to weight and thickness of the piece.
Eetail Butchers who cure Corned Beef in small quan-
tities, and who from day to day take out pieces from
the brine and add others, should make the brine and
handle the Corned Beef as follows:
To every five gallons of water add five pounds of
common salt, one pound of Freeze-Em-Pickle and two
pounds of granulated sugar. In summer, if the temper-
ature of the curing room or cooler cannot be kept
down as low as 40 degrees, then use one pound of sugar
for five gallons of water. If the cooler is kept below
40 degrees, use two pounds of sugar. In winter the
curing can always be done in a temperature of 36 to
38 degrees, and then two pounds of sugar to five gal-
lons of water should always be used. The sugar must
be Pure Granulated Sugar. Yellow or Brown Sugar must
not be used. When adulterated sugar is used, the brine
becomes thick in two weeks, but when pure granulated
sugar is used it will last quite a while, depending largely
upon the conditions under which the brine is kept.
65
B. I-iE LLER. ScCD.
THE SEASONING OF CORNED BEEF.
It is simple enough to add Seasoning to the corned
beef, but the ability to deeide what proportion of
just what spices, etc., will produce the most desirable
flavor requires ripe judgment and long experience.
There are many butchers today who could greatly
improve their corned beef if they but knew more
about the proper seasoning and the proportions to use.
We have worked out this problem for him in our spe-
cial Corned Beef Flavor. It is a splendid combination
of just those spices, etc., most suited for seasoning
corned beef, and imparts a most zestful and appetiz-
ing flavor. This flavor should be added by tying it
up in a piece of cheese cloth and allowing it to lay in
the brine which contains the corned beef. This will
flavor the brine and thus the corned beef becomes
uniformly and thoroughly seasoned without any par-
ticles of the seasoning adhering to the meat.
HOW TO KNOW WHEN CORNED BEEF IS
NOT FULLY CURED.
(Copyrighted; Reprint Forbidden.)
If a piece of Corned Beef is cut, before or after it is
cooked, and the inside is not a nice red color, it is be-
cause the meat is not cured through. It is often sold
in this condition, but it should not be, as it does not
have the proper flavor unless it has been cured all the
way through, which requires two or three weeks in a
mild brine, depending upon the size of the piece of
meat. Corned Beef pickled for four or five days in a
strong brine, with an excessive amount of saltpetre in
it, as some butchers cure it, is not good Corned Beef
and does not have the proper flavor, although it may
be red through to the center, the color being due to the
large amount of saltpetre used in the brine.
The Freeze-Em-Pickle Process of curing gives the
meat a different and better flavor.
66
H-tiH-M^tS
. U.S. A.
PUMPING CORNED BEEF.
(Copyrighted; Reprint Forbidden.)
We recommend Pumping Corned Beef with a Pickle
Pump, before it is put into the brine. In this way
the meat is cured in about half the time and it will
be cured from the inside just the same as from the out-
side, and will be more uniform in color throughout than
if cured without pumping. If Corned Beef is pumped,
it should be pumped with the same pickle as for pump-
ing Hams, formula for which is given on page 76.
Tlus pieces of Corned Beef should be pumped in from
two to four places, according to the size of the piece
of meat. One will soon become accustomed to it, after
pumping a few pieces. Pumping can of course be over-
done, and too much brine must not be pumped into the
meat; otherwise it will puff out too much and become
tpongy.
GARLIC FLAVORED CORNED BEEF.
(Copyrighted; Reprint Forbidden.)
Many people like Garlic Flavor in Corned Beef, and
butchers who want to please their customers should
keep a supply of Corned Beef both with and without
the Garlic Flavor. We
make a special prepara-
tion, known as Vacuum
Brand Garlic Compound,
with which butchers are
able to give a Garlic
Flavor to any kind of
meat, without having
any of the objectionable
features that result from
the use of fresh Garlic.
Vacuum Brand Garlic
Compound is a powder
which we manufacture
from Selected Garlic. The
flavor given by it is deli-
cious, and the advantages
gained by it will be thor-
oughly appreciated by all
be thoroughly appreciated by wno use **•
5ome People
PREFER
67
13. i~3. Jul
StCD.
HOME-MADE PRE55ED
COOKED CORNED BEEF
DIRECTION FOR MAKING COOKED
CORNED BEEF.
(Copyrighted; Reprint Forbidden.)
Take fully cured Corned Beef and cut it up into
different sizes, and pack it nicely into a cooked corned
beef press, sprinkling a little Zanzibar Brand Corned
Beef Seasoning between each layer of meat so as to
give it a delicious flavor. All Butchers' Supply
Houses sell presses made especially for this purpose.
After packing the pieces of Meat into the press, screw
it up tight; then put the press which has been filled,
into hot water, of a temperature of 180 F., and leave
it there for one and a half hours, then reduce the tem-
perature to 170 degrees and leave it there for one hour
longer. A very large press might require three hours
cooking before the meat would be cooked through.
After the meat is thoroughly cooked, place the press
in the cooler and let it remain there over night. The
following morning the Corned Beef will be thoroughly
chilled and can be taken out of the press.
In the summer it is a good plan to dip the cake of
Cooked Corned Beef, jfter it is removed from the
press, into Hot Lard for a second, or even Hot Tallow.
This will coat it so it will not become mouldy, and it
will keep much better than without dipping it.
Pressed Cooked Corned Beef is an elegant article, is
a good seller and very often women would be only too
pleased to be able to buy this from the butcher and
would be willing to pay good prices for it if they
could only obtain it. Butehers should give more atten-
tion to preparations of this kind, as they would help
greatly in developing business.
68
CHICADD. U. S.A.
DIRECTIONS FOR MAKING FANCY DRIED
BEEF.
(Copyrighted; Reprint Forbidden.)
How to Cure Beef Hams and Shoulder Clots.
SMALL PIECES.
Use for 100 lbs.
Small Beef Hams
and Shoulder Clots.
f 6 lbs. of Common Salt.
] 1 lb. of Freeze-Em-Pickle.
J 2 lbs. of Granulated Sugar.
] 5 gals, of Cold Water.
I Cure in this brine 50 to 60
[ davs.
MEDIUM PIECES.
Use for 100 lbs.
Medium Beef Hams
pjid Shoulder Clots.
C 7 lbs. of Common Salt.
j 1 lb. of Freeze-Em-Pickle.
j 2 lbs. of Granulated Sugar.
] 5 gals, of Cold Water.
| Cure in this brine 60 to 70
I davs.
HEAVY PIECES.
Use for 100 lbs.
Heavy Beef Hams
and Shoulder Clots.
- 8 lbs. of Common Salt.
1 lb. of Freeze-Em-Pickle.
2 lbs. of Granulated Sugar.
j 5 gals, of Cold Water.
| Cure in this brine 75 to 80
[ days.
The sugar used must be Pure Granulated Sugar; yellow
or brown sugar must not be used.
First. — Sort the Beef Hams and Clots, separating the
Small, Medium and Large.
69
B.HE LLE F2. Sc CZ O.
Second. — Take enough of any one size of the as-
sorted Beef Hams and Clots to fill a tierce which will
be 285 lbs.; then thoroughly mix together in a large
pail or box, the following proportions of Freeze-Em-
Pickle, Sugar and Salt:
Use for 285 lbs. of Small Beef Hams and Small Clots,
3 lbs. of Freeze-Em-Pickle. 6 lbs. of best Granulated
Sugar and 18 lbs. of Salt.
For 285 lbs. of Medium Beef Hams and Medium
Clots, 3 lbs. of Freeze-Em-Pickle, 6 lbs. of Granulated
Sugar and 21 lbs. of Salt.
For 285 lbs. of Heavy Beef Hams and Heavy Clots,
3 lbs. of Freeze-Em-Pickle. 6 lbs. of best Granulated
Sugar and 24 lbs. of Salt.
Curing Beef Hams and Clots in Open Barrels.
Follow exactly the same instructions as given for
curing Hams in Open Packages, page 51.
Quantity of Brine for Curing 100 Lbs. of Beef Hams
and Clots.
Use the same quantity of Brine and the same amount
of Beef Hams and Clots as directed for curing Hams,
on page 52. The same remarks apply as to variations
in the size and shape of vats, and in the general hand-
ling, as given for Hams.
How to Overhaul Beef Hams and Clots When Curing
in Open Packages.
Overhaul and handle exactly as directed for Hams,
on page 53.
How to Cure Beef Hams and Clots in Closed Up Tierces.
Follow the same directions in every way as given for
curing Hams in Closed Up Tierces, page 54.
How to Overhaul Beef Hams and Clots When Cured in
Closed Up Tierces.
Follow exactly the directions for overhauling Hams
when cured in Closed Up Tierces, given on page 55.
Pumping Beef Hams and Clots.
Follow the general directions for Pumping, which
will be found on page 76.
70
GHICACtO, u. s. a
(Copyrighted; Reprint Forbidden.)
Take 100 lbs. of boneless Beef Plates and cure them
in brine made as follows:
5 gallons of cold water.
5 lbs. of common salt.
1 lb. of Freeze-Em-Pickle and
2 lbs. of granulated sugar.
Cure the Plates in this brine 10 to 30 days in a
cooler. The temperature should not be higher than
42 to 44 degrees Fahrenheit, but 38 to 40 degrees tem-
perature is always the best for curing purposes.
The 5 gallons of brine should be flavored by placing
in it about 6 to 8 ounces of Zanzibar Brand Corned
Beef Seasoning. After the meat has been fully cured
in accordance with the above directions, sprinkle some
Corned Beef Seasoning on the meat; then roll the meat
and tie it tight with a heavy string. The meat should
then be boiled slowly.
Boiled Spiced Beef should be boiled the same as
hams, in water that is 155 degrees Fahrenheit.
This Kolled Spiced Beef is sold to customers raw as
well as boiled. Many prefer to buy it raw and boil it
at home. This style of Corned Beef makes a beautiful
display on the counter and butchers will find this a
profitable way of working off fat plates. Meat worked
up in this way brings a good price and is a ready
seller. Those liking Garlic Flavor can also add a
smaii quantity of Garlic Compound or Garlic Condiment.
71
B.I-IE
ScCD
GENERAL HINTS FOR CURING MEATS.
(Copyrighted; Reprint Forbidden.)
Curers of meat, who are well acquainted with us know
that we have been in a position to acquire more than
the average knowledge in the curing and handling of
meats. As is well known, we have been consulting chem-
ists and packing house experts for many years; therefore,
the general information which we offer for curing meats
are suggested by the results of many years of practical
experience.
CHILLING MEATS.
(Copyrighted; Reprint Forbidden.)
CHILLING MEAT5
Hams, Shoulders, Bel-
lies and other cuts must
be thoroughly chilled be
fore they are put into
pickle. From one to
two days before beiijg
packed, depending upon
the temperature, they
should be hung up or
laid on a rack in the
cooler, in order to draw
out all the animal heat
that is in them and to
make them firm and
ready for packing. Pack-
ers, using ice machinery
for cooling, can bring
the temperature low
enough during the warm
weather to properly chill
the meat; however, it
must not be frozen. If
the cooler in which
meats are chilled is not cold enougli to make the Hams.
Shoulders, Bellies, etc., firm and solid in 48 hours, it
is advisable to lay the meat on the floor over night and
place crushed ice over it; this will harden the meat.
72
CHICAGO. U.S. A
CHILLING MEATS
Those using a common
ice house can employ
the crushed ice method,
which is to spread the
meat on the floor and
throw cracked ice over
the meat, allowing it to
remain over night. It
should always be remem-
bered that if meat is
put into brine soft and
spongy, it will become
pickle-soaked and in
such condition will never
cure properly. It will
come out of the brine
soft and spongy, and
will often sour when in
the smoke house. A great
deal of meat spoils in
curing only for the rea-
son that the animal heat
has not been removed
before the meat is packed and placed in brine. When
the animal heat is all out of the meat, the meat will
be firm and solid all the way through. In order to get
the best results, the inside temperature of Hams and
Shoulders when packed, should not be over 36 to 38
degrees Fahrenheit. The meat should be tested with
a thermometer made for this purpose before it is
packed. Every curer of meat should have one. An
illustration of same will be found on page 284.
OVERHAULING.
(Copyrighted; Reprint Forbidden.)
When curing Hams, Shoulders, and all kinds of
sweet-pickled meats in open vats, overhauling is a
very important feature; it must be done at least four
times during the curing period. When curing in closed
up tierces, the tierces must be rolled at least four times
during the curing period. Bellies must be overhauled
at least three times while curing in open vats, and if
cured in closed up tierces, they must be rolled at least
three times during the curing period. This overhauling
is very necessary because it mixes the brine and
changes the position of the meat in such a way that
the brine gets to all parts of it.
73
.fczJ. !E~x
ScCQ
HOW TO BOIL HAMS.
(Copyrighted; Reprint Forbidden.)
Heat the water to 155 degrees Fahrenheit. Then
place the hams in the hot water and keep them in it
from eight to nine hours, according to the size of
Hams. Try to keep the water as near to 155 degrees
as possible. By cooking Hams in a temperature of 155
degrees, very little of the fat will cook out of them
and float on top of the water, and the Hams will shrink
very little. When Hams or large pieces of meat are
boiled for slicing cold, allow them to remain in the
water until it is nearly cold, for by so doing the meat
re-absorbs much of the nutriment which has been
drawn out during the cooking process. Then put them
in a cooler over night, so that they will become thor-
oughly chilled before slicing. Hams should never be
cooked in boiling water, which is 212 degrees Fahren-
heit, as this is so hot that most of the fat will melt
and run out of them.
USING BRINE TWICE.
(Copyrighted; Reprint Forbidden.)
The Pickle, in which Hams have
been cured, but which is still sweet
and not stringy or ropy, is the best
brine in which to cure light bellies.
Nothing need be added to it. It
should be used just as it comes from
the Hams. While brine in which
Hams have been cured can be used
once more for curing Breakfast Ba-
con, it should be remembered that it
must not be used a second time for
curing Hams or Shoul-
ders.
ICE WATER.
Never use the drip
water of melted ice from
a cooler for making
Pickle, as it contains
many impurities, and
therefore should never
be used.
74
| «-*±*J-»^ gjg
. T_I. S. A.
PUMPING MEATS
PUMPING MEATS.
(Copyrighted; Reprint Forbidden.)
We highly recom-
mend pumping Hams,
Shoulders and other
kinds of Cured Meat*.
It is a safeguard in
Hams and Shoulders
against shank and
body souring, should
they, through some
carelessness, be insuf-
ficiently chilled all
the way to the bone,
and is a protection
against sour joint,
and insures a uniform
cure. It is also of
great advantage to
pump Breakfast Ba-
con, Corned Beef,
Dried Beef, Dry Salt
Meats, etc. Packers and curers, who do not use a
pump and the Freeze-Em-Pickle Process, are suffering
losses from sour meats, which during a year's business
would mean a large profit to them.
There is a mistaken idea among many butchers and
packers that pumping Hams and Shoulders is injurious
to the meat. The facts do not warrant such a belief,
as the best cured and the best flavored meats are those
that have been pumped. When Hams and Shoulders
are not pumped, it requires weeks for the pickle to
penetrate through to the bone, which is the vital spot
of a Ham or Shoulder. If the joints, tissues and meat
around the bone are not wholly and thoroughly cured,
the entire Ham or Shoulder is inferior and no good;
because it furnishes a favorable seat for the develop-
ment of the germs of putrefaction, whieh render the
meat unfit for human food.
In order to always have a mild cure, sweet flavor at
the joints, and uniform color, they should be pumped.
Pumping with the Freeze-Em-Pickle Process is a safe-
guard against shank and body souring; it gives the in-
side of a Ham or Shoulder a delicious flavor, a good
color, and insures a uniform cure; it cures the joints
75
B.I-I E LLE "R Sc CD.
and the meat around the bone thoroughly, and greatly
reduces the period of curing. The secret and principal
feature in pumping Hams and Shoulders, is to have the
right kind of pumping brine. When common brine, or
ordinary sweet-pickle is used for pumping, the Hams
or Shoulders usually become pickle-soaked, and if the
Refrigerator under such conditions is not the very best,
or if the Hams or Shoulders are not thoroughly chilled,
the smallest degree of animal heat which may be re-
maining in them will start fermentation, causing the
meat to sour next to the joints. It is, therefore, plain
to be seen that pumping, under such conditions, in-
stead, of doing good, will in reality result in injury, and
this is the reason why so many who have tried pump-
ing meats have failed. On the other hand, when the
pumping brine is made as shown herein, all of these
objections are overcome, and the meat will not be
pickle-soaked, nor will it become soft and flabby. The
brine will be absorbed by the meat around the bone
and joints so thoroughly as to leave no trace of it
after the Ham is cured; it also gives the inside meat
a fine red color, and a delicious flavor. Hams that have
been pumped with Freeze-Em-Pickle and cured by the
Freeze-Em-Pickle Process, will not dry up and become
hard when fried or cooked; when sliced cold they will
not crumble, but will slice nicely and have a delicate
and pleasing flavor.
DIRECTIONS FOR PUMPING.
(Copyrighted; Reprint Forbidden.)
One gallon of pumping brine is sufficient for pump-
ing one tierce, or 285 lbs. of meat. Make the pumping
brine as follows:
V 2 lb. of Freeze-Em-Pickle.
1 lb of Pure Granulated Sugar.
2 lbs. of Salt.
1 gal. of Water.
The sugar used must be Pure Granulated Sugar; yel-
low or brown sugar must not be used. When adul-
terated sugar is used, the brine becomes thick and
would spoil the meat in two weeks. Stir the above
thoroughly before using. As this will make a thick
brine which is more than saturated, it will precipitate
when left standing, therefore, when mixed in large
quantities, it should be stirred occasionally. Meats
76
U. S.A.
should never be pumped with anything but a solution
that is thoroughly saturated.
Pump the Hams or Shoulders just before they are
packed, and if it is desired to rush the cure, pump them
every time that the meat is overhauled. The pumping
solution must be cold when pumped into the meat.
Ordinarily, three insertions of the needle in the Hams
are sufficient; once at the shank to the hock joint as
shown at A, once to the thigh and along the bone,
Fig. B., and once from the butt
end to the joint under the hip
bone and into the fleshy part.
Fig. C. Solid lines show needle
up to point of insertion and
dotted line shows direction taken
by needle after insertion. In a
very heavy Ham - as many as six
insertions should be made, and the
same with very heavy Shoulders.
Three insertions of the needle in-
to a medium size Shoulder are
sufficient; one at Fig. D,
one to the shoulder joint
at Fig. E, and one under
the blade from the end, or diagon-
ally from the back of the shoul-
der toward the end at Fig. F.
More insertions may be made without
injury to the meat, but the above are
all that are required for good results.
One cubic inch of solution is enough
for each insertion, and after withdraw-
ing the needle, the hole must be
squeezed shut with the thumb to pre-
vent the solution from oozing out. Stir
the solution well before starting to
pump. The Pumper must be careful
not to pump air into the meat. Never
allow the Pickle to go below the end
of sucker of pump.
HAMS
77
B. I-I E LLE F?. 3c C O.
USE ONLY PURE SUGAR
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
It will be noted that, in all of our directions for the sweet
pickling of meat, we lay great stress upon the importance
of using only pure sugar, free from adulterations. The very
best and purest of granulated sugar should always be used,
if the best results are expected. Sugar, as is well known
is a great nutrient and, as a food, possesses practically the
same value as starch; it is however, much more readily
digested. Therefore the use of pure sugar assists in mak-
ing meat food products more digestible. In preparing a
sweet brine, the one great object sought to be attained is
that the brine shall have the highest possible penetrative
quality. Any adulterant in the sugar tends to prevent the
penetration of the sweet pickled brine and lessens its effi-
ciency in proportion as adulterants are contained in the
sugar. It is only by the use of pure granulated sugar that
a well-keeping brine can be produced. Many adulterants,
even though they are natural adulterants, resulting from
lack of proper refining of the sugar, tend to create fermen-
tation in the brine producing a slimy and ropy condition.
As is well known to those best experienced in the sweet
pickling of meat, ropy and slimy brine is almost always
sure to cause meat to sour.
Impurities in sugar used for producing sweet pickle will
prevent the proper coagulation of the albumen in the meat
uices. Coagulation does and should take place in all well
cured meat. The impurities and adulterants, in other
words, positively counteract the effect of the curing agents
in the brine. Therefore use only the best pure granulated
sugar in making all sweet pickle. The general conditions
for obtaining pure granulated sugar at the present day are
very much improved over those of a number of years ago,
prior to the passage of the Food and Drugs Act of 1906.
For instance, you can form a good idea of the purity of
your sugar by dissolving a quantity in water to make a
fairly thick syrup, but not using more than the water will
78
CHIGAGD, U. S:-PL.
take up. Cork this tightly and place in a dark room over
night. We have seen tests made in this way, which in
twenty-four hours would show a deposit of blue coloring
at the bottom of the bottle, and also a considerable quan-
tity of insoluble salts. This comes from what is known as
"bluing" the sugar, but where you purchase one of the
well known manufacturers products marked, "pure granu-
lated sugar", these difficulties are seldom met with at the
present time. There was a time also when sugar was fre-
quently adulterated with crystalized glucose or as is com-
monly known "grape sugar." This was a very serious
adulterant from the view point of the sweet pickle curing
of meat, as glucose tends to ferment in brine very quickly
and consequently the brine would become ropy and slimy
within a very short time. This resulted in sour and soggy
hams, bacon, etc., so that the purchase of cheap sugar con-
taining impurities was never a saving, but proved very
costly to the manufacturer who was persuaded to purchase
low grade sugar.
It has been a common practice with some butchers in
preparing sweet pickle to use molasses or syrup. This
method we strongly urge our friends not to adopt. The
saving will be many times lost by meat which will have
to be thrown away because of ropy, fermented and sour
pickle. "We cannot urge upon our friends too strongly
that they use only pure granulated sugar. Not only from
the standpoint of keeping sweet pickle brine in good, clean
condition, but from the view point of flavor and thorough
cure, the use of pure granulated sugar is absolutely neces-
sary for producing the proper kind of finished meat food
products.
Sugar is considered as a natural preservative, but it must
be borne in mind that sugar is used in the sweet pickle
method of curing meat, not only as a preservative, but also
as a flavor. Pure sugar has the property of combining
with the other curing agents and by its penetrative prop^
erty carries the other curing agents into the cells of the
79
B.I-IE LLER 8c d □.
meat tissue more thoroughly. This results in the uniform
action of the curing agent, producing even flavored meat
as a result of the cure. Another peculiar property of pure
sugar is that by its combination with the salt used in the
brine it has a great tendency to prevent fermentation, thus
keeping a clean, clear, sweet, penetrative brine, which will
do the largest amount of work with the smallest amount of
material, in producing evenly cured meat. To sum up, we
will state that pure granulated sugar should take the place
of molasses, syrup or any other form of sweetener because
it imparts a better flavor and assists in making the brine
more penetrative, thus producing best results.
HANDLING CALVES' STOMACHS
OR RENNETS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
The calf s stomach is divided into four compartments.
The first one is known as the paunch; the second as the
honeycomb stomach; the third is called the many-plies
stomach and the fourth is known as the rennet bag.
The proper way to handle the rennet bag is to remove
it from the balance of the stomach, turn it inside out, and
clean with fresh water so as to remove the adhering con-
tents. Great care must be taken not to scrape off or in any
way remove the mucous membrane (by this is meant the
many folds of thin skin) as this is the part of the stomach
which has a market value. Of course the stomach must be
gently and carefully washed to remove the undigested
portions of food which may be contained therein, as other-
wise it would very quickly decompose and become putrid.
It would then be of no value whatever for any purpose.
After cleansing them, dust the rennet bags all over with
finely ground salt, and blow them up after having turned
them inside out. Then hang them in a dry place in a
current of air so that they will dry as quickly as possible.
80
CHICADD, O. S.A
ROPY OR STRINGY BRINE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Occasionally brine that has
been made with sugar will be-
come ropy and thick like jelly,
but yet will be somewhat
stringy. This is called "Ropy
Brine," and can always be
traced to either the use of un-
suitable sugar or improper
temperature of the curing room.
Yellow cr brown sugar and
glucose sugar will never do for
curing meat. It must be Pure
Sugar, and the Refined, Granu-
lated Sugar is the best, because
the impurities have been taken
out.
j^yi^l |jR|Nl However, even if Pure Gran-
ulated Sugar is used and the
temperature of the Curing Room is too high, the brine is
liable to turn "Ropy" anyway. It is, therefore, absolutely
necessary for anyone who intends to cure meat in sweet
brine not only to use the proper kind of sugar but also to
cur3 in the proper temperature. Otherwise, the results
will not be satisfactory, no matter what kind of a curing
agent is used.
In buying sugar for curing purposes, it is advisable to
order it from the wholesale grocers or from the manufac-
turer, and have it guaranteed to be Pure Granulated Sugar
put up Especially for Preserving Purposes. This grade of
sugar is on the market and is used for preserving fruits,
and is the best kind of sugar to use for curing meats.
If brine has become ropy in a curing package and it
is desired to use that package again, it is absolutely nec-
essary to thoroughly scald out such package, and it is
well to use Ozo Washing Powder for that purpose
so as to prevent the possibility of fermentation. Other-
wise, the unclean package will cause the fresh brine to
turn "Ropy" even though it is made with the right kind of
sugar and kept in the proper temperature.
81
B. H E LLE R&CQ
BOILING THE BRINE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
BOILING
BRINE
Boiling the brine im-
proves it some, but not
enough to pay for the
extra trouble it makes.
We recommend boiling
the water, if one has the
time, as it purifies it.
"When there is reason to
believe that the water is
impure, or when it is
known to be tainted with
vegetable matter, the
brine should always be boiled, and the impurities will
then float on the surface, and can be skimmed off.
CLEANSING CURING PACKAGES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
All curing packages should be taken out of the cooler
after the meat has been cured in them, and scalded and
washed thoroughly clean with hot water and Ozo. Soda
or Soda-ash may also be used, but we strongly recommend
Ozo, which is a thoroughly reliable Washing Powder.
When packages have been thoroughly cleaned, they should
be put out in the sun and allowed to remain there for a
day or two. The sun will thoroughly dry them and the
fresh air will sweeten them.
W
CHICADD. U.S. A.
SOME CAUSES FOR SOUR HAMS.
(Copyrighted; Reprint Forbidden.)
Sour Hams are sometimes caused by hanging warm
meat in the same room in which the meat is cured.
This should never be done. The warm carcasses raise
the temperature of the curing room, thus causing the
brine to get too warm. Under such conditions the
meat is liable to sour in the brine. Furthermore, the
brine is liable to absorb the odors from the warm car-
casses, which of course is very objectionable.
Many suppose that Hams sour from getting too
much smoke, but such is never the cause, as Hams will
not sour from over-smoke. Smoke aids to preserve
Hams and cannot cause them to sour. "When Hams
sour in the Smoke House the cause must be traced to
the fact that they are not properly and fully cured
before going into the Smoke House, and the portion
that has not been thoroughly cured, which is generally
close to the bone, has not been reached by the brine.
In many cases, souring comes from imperfect chilling
of meat before putting it into the brine; then again,
the meat may not have been overhauled at the proper
time and with the frequency which good curing re-
quires.
In order to prevent souring of Hams the various
stages of curing must be carried out with the utmost
care. In the first place, hogs should not be killed when
overheated or excited, and after they have been scalded
and scraped, they must be dressed as quickly as pos-
sible, washed out thoroughly with clean water and then
split and allowed to hang in a well ventilated room
until partly cooled off. They should then be run into
a cooler or chill room as quickly as possible and the
temperature should be reduced to 32 to 34 degrees
Fahrenheit. They should be allowed to thus chill for
48 hours. When hogs are properly chilled after cur-
ing, the temperature of the inside of the Ham or
Shoulder will not be more than several degrees higher
than the cooler. After being thoroughly chilled, the
Hams must undergo the various processes which will
be found in other pages of this book which give direc-
tions for the curing of Hams and Shoulders. "When
these directions are closely followed, there will never
be trouble from sour Hams.
83
Jbzj. rl JtzJ
HI
Sc CZ O.
HAMS AND SUPERIOR HAMS.
(Copyrighted; Reprint Forbidden.)
There seems to exist some doubt
in the minds of butchers as to
whether one Ham can be cured to
better advantage than another,
basing their opinion upon the fact
that all packers have two grades
of Hams, one of which is called
of superior quality. Doubt has
been expressed as to whether one
piece of meat taken from the hog
will make any better pork than
that taken from another. This
doubt should not obtain and
could hardly exist in the minds of
anyone who has carefully inves-
tigated the modern methods of
packing. If such a person were
to stand by the side of a Ham trimmer in a packing
house and examine each Ham as it comes from the
trimmer, he would be at once convinced as to the error
of his opinion. There would be noticed a vast differ-
ence in the quality of Hams, even in their fresh state.
Many Hams are of very coarse grain, especially those
that come from boars, stags and old sows, while many
other Hams are large and too fat. Those that come
from poor, scrawny hogs are too small and thin, and
this differentiation exists regardless of the grade or
the experience in buying different lots of hogs. Per-
haps there is no animal which varies so much in qual-
ity and condition of meat as the hog, and he fully
represents or reflects the quality of the food from
which he is made, or the results of wise or unwise
feeding. Furthermore, Hams will vary in quality even
after they have been graded; some medium size Hams,
which is the size usually picked for the finest cure, are
of much better quality than others. This will be readily
admitted when it is remembered that a Ham may be of
proper weight, but it can also be too fat for its weight,
it can be too lean, it can have a coarse thick skin,
the meat can be coarse in grain or it may be properly
graded as to size, but come from an old, worn-out
sow. Under such circumstances, it is not only neces-
sary to cull the Hams, but to recull them, until the
different grades are divided as to quality.
84
U. S.-H..
A fourteen to sixteen pound Ham from a young bar-
row with a fine, thin, white skin which is not too fat
or not too lean, and possessing a nice, fine grained meat
is fully up to grade and is taken for the superior qual-
ity of Hams. Therefore, a Ham of this description is
superior in quality even before it goes into the brine
for curing, and it is very easy to understand that when
such a quality of Ham is carefully cured, for just the
proper length of time, it will be far better than the
ordinary run of Hams. Furthermore, the quality of the
Hams may be deteriorated in many ways. For in-
stance, the fourteen to sixteen pound Ham is fully
cured in from sixty to seventy days, but if a packer
has put up a large quantity of better grade Hams
which gives him a surplus, he will hold them in the
brine from ten to twenty days longer after they have
been fully cured, and if they are thus kept in the
brine for this additional period, they may become too
salty and their fine flavor is lost. Under such cir-
cumstances the Hams must be taken out of the brine
and smoked, or must be stored in a low temperature
for ten or twenty days longer, but the moment they
are kept beyond the full curing time they are not as
good as when taken out of the cure at the moment
they are fully cured. Furthermore, if a large quan-
tity of the superior quality of Hams have been smoked
and they are not disposed of rapidly enough, they
begin to lose in appearance, and must again be culled
and sold with the cheaper grade of Hams. If they
are kept in brine longer than is necessary, they must
also go into the cheaper quality.
It is, therefore, plain to be seen that what is known
as the superior quality is the best Ham that the packer
can turn out. As stated, the Hams are superior before
they are cured. They are properly kept all through
the process of curing, and the moment they are fully
cured they are taken out, smoked and sold. It is only
by handling Hams in this manner that it is possible to
maintain a grade of superior quality. All Hams can-
not be handled in this way, owing to the fluctuation of
supply and demand, but the packer aims to keep them
fully up to superior grade by a frequent and dis-
criminating culling. This should convince anyone in
doubt upon this question that they are erroneous in
supposing that all hams are alike, and that all hog
meat is high grade pork, when, in fact, it has various
grades of quality.
85
B.HELL] ^ScCu.
HOW TO SMOKE PICKLE-SOAKED MEAT.
(Copyrighted; Reprint Forbidden.)
It sometimes happens that butchers leave their Hams
in brine too long and they become pickle-soaked. Once
in this pickle-soaked condition, it is well known that it
is a very difficult matter to smoke the Hams, because,
even though they are sweet when they go into the
Smoke House, they will come out sour. Hams should
not be left in brine over ninety days, and at the very
outside not more than one hundred days, unless they
are put into a freezer and kept at a temperature of
28 degrees, at which they can be kept as long as de-
sired. But it is frequently the case that they are left
in pickle five or six months in an ordinary cooler.
Hams thus over-pickled cannot fail to cause trouble in
the Smoke House, and we would advise that all Hams
that have been left in the brine for such a long time
should be washed off in warm water after first letting
them soak in cold water 2 to 4 hours. They should
then be hung up to dry and kept in a well ventilated
room where the temperature is not too high. A room
in which the circulation of air is good and which can
be well ventilated by opening the windows and doors,
and which does not rise in temperature above 60 to
70 degrees, would answer the purpose for drying out.
It will do no harm to let the Hams hang two or three
weeks before smoking. They can then be put in the
Smoke House and smoked gently, using as little heat
as possible. For the purpose of this light smoking,
it is best to use sawdust instead of wood, or mostly
sawdust, and a small amount of wood, in order to
reduce the heat. The Smoke House should also be
constructed in such a way that it can be sufficiently
ventilated to let cool air into it and thus make sure
of a cool smoke. If Hams are smoked under such
conditions, they should come out of the Smoke House
without souring. m
The souring of pickle-soaked Hams is due to the
brine fermenting in the Hams when they are placed
in the warm Smoke House. Hence the advisability of
drying out the Hams well before placing them in the
Smoke House, and of smoking them in a cool smoke.
When Meat has been in brine a very long time and
has become pickle-soaked, and is afterward soaked in
cold water, the greatest of care must be taken not to
86
CHICADQUaA.
keep it in eold fresh water too long, otherwise the
meat will absorb more moisture. It is also a good plan
to soak Meat that has been in brine 60, 70 or 80 days
in cold water. When Hams are fully cured, the strength
of the brine may be reduced somewhat, after which
the Hams may be permitted to remain in the brine
about 30 days longer. Hams are fully cured in ?0
days, and may be allowed to remain in a weaker brine
30 days longer, but no longer. After 30 days they must
be taken out of this reduced brine, and, if it is so
desired, they may be kept in a low temperature two
or three weeks longer before smoking, but at the end
of that time they must be smoked.
CLEANING LARD TIERCES FOR CURING
PURPOSES.
(Copyrighted; Reprint Forbidden.)
As is well known,
Butchers experience a
great deal of trouble
when they use second-
hand lard tierces for
curing meats, owing to
the fact that the lard
soaks into the pores of
the wood, where it be-
comes tainted and ran-
cid. No amount of wash-
ing or scalding will thor-
oughly cleanse such
tierces or make them as
good as new. The lard
is run into the tierces
while it "is hot and the
fat naturally soaks very deeply into the wood. After
these tierces are emptied and are used for curing pur-
poses, the old lard remains in the pores and becomes
rancid and contaminates the brine and also the meat.
It is a fact that many Butchers use old lard tierces
for curing' purposes and neglect to thoroughly clean
them; and even if they have been well cleaned, it is
well known that, notwithstanding every precaution
taken, there is still left in the tierces a taint which
affects the flavor of the meat.
87
B.HE LLER.Sc C □.
USE ONLY PURE SPICES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
We strongly recommend our friends to use only Pure
Spices for three very good and sufficient reasons. First, for
flavor; second, for uniformity, which will insure your sau-
sage always being the same in flavor; third, for economy,
as pure spices are cheapest in the final analysis.
Then again, the Pure Food Laws should not be over-
looked. In States where the use of cereal in sausage is
forbidden, the one safe-guard against prosecution is to use
absolutely Pure Spices and avoid so-called sausage sea-
sonings which contain cereals as an adulterant. In our
laboratory we have repeatedly found cases where as much
as 50% bread crumbs were mixed into spice to cheapen
it. The bread crumbs mixed with the seasoning into the
sausage meat would be detected by the chemists and mi-
croscopists of the various State Pure Food Departments,
making the butcher who used such seasonings liable to
prosecution for adding adulterants to his sausage.
If you will bear in mind that spices are of value only
to the extent that they contain the flavoring principle of
the particular Spice, you will readily understand that buy-
ing adulterated Spices is just throwing so much money
away. For instance, in the case of White Pepper, there is
an Oil of Pepper and certain resins. Presuming that you
do pay the legitimate wholesale price for the sausage sea-
soning which contains only the best Singapore White
Pepper and do have to pay a few cents a pound more than
for one which is diluted down with 50% bread crumbs, the
pure and unadulterated Spice is by far the cheapest in the
end. You are also assured of always obtaining a uniform
flavor in the finished sausage meat.
There is probably no other material in use by the
butcher that is as liable to adulteration as Spice. To the
average user the adulteration is very difficult to detect,
because the aroma of the Spice is there and the adulterant
is so cunningly ground and mixed in with the Pure Spice
that, to the naked eye, it looks like the genuine article. But
once the chemist or the microscopist secures a sample of
these adulterated goods one glance through the microscope
and a simple test for starch, which comes from the added
cereal present, is sufficient. These adulterations not only
occur in the largest used Spice like Pepper, but many of
the other higher priced Spices like Cinnamon, Nutmeg,
Cloves, Mace, Allspice, Ginger, etc., are equally the sub-
ject of adulteration at the hands of unscrupulous manu-
facturers and jobbers whose only object is to undersell the
legitimate importer and grinder of real 100% Spice.
88
I. T_J. S.A.
A CHEAP TEMPORARY SMOKE HOUSE.
(Copyrighted ; Reprint Forbidden.)
This illustration will give
some idea of how a tempo-
rary smoke house can be
rigged up with very little
trouble, which will answer
the purpose nicely.
Very often it becomes
necessary for a butcher to
re-smoke some bologna that
has been shipped to him
from a packer, and it is
sometimes necessary to re-
smoke Hams and Bacon.
Also, a butcher will often
want to cure a small quan-
tity of meat and would like
to smoke it.
When butchers who are
not equipped with a smoke
house have to do this, they
may be at a loss to know what to do.
Take a clean sugar barrel and knock out the bot-
tom; then set the barrel on top of a box about four
feet long, one or two feet high and as wide as the
barrel. If a box of this shape cannot be obtained, a
large dry goods box will answer. Bore auger holes
through the box under the barrel, to let the smoke
through. Get a large piece of tin, galvanized iron or
sheet iron, about one foot wide and 2 feet long and
bend it into the shape of a pan, or take an old roast-
ing pan. Dig a hole in the ground at the front end of
the box, so fire can be put onto this pieee of tin, sheet
iron or pan and then placed under the box with the fire
on it. After the fire is placed under the box, place a board
over the hole. All crevices must be banked with dirt
around the box, to keep the smoke in.
The meats to be smoked should be hung on sticks
with long strings on them, so as to let them down to
about the middle of the barrel. Cover the barrel up
with a gunny sack, so as to let a draft pass through
and still retain the smoke in the barrel.
This makes a first class temporary smoke house with
very little trouble and expense.
89
B.HE
^S
ScCQ
HOW TO KEEP HAMS, SHOULDERS, BA-
CON, DRIED BEEF, AND ALL KINDS OF
PICKLED MEATS IN BRINE FOR A
YEAR OR LONGER.
(Copyrighted; Reprint Forbidden.)
All kinds of pickled meat after it is fully
cured, if stored in a cooler in which the temperature is
kept down to 28 degrees can be kept in this cooler for
a year, or even longer, and when removed will come out
similar to fresh cured meat. During the time when
Hams and other meats are low in price, they can be
stored in a freezer, and kept there until such a time as
they are in greatest demand and will sell at the high-
est price. This enables the packer to reap a larger
profit. At a temperature of 28 degrees, the meat will
not freeze after it is cured, and the brine of course
does not freeze, as salt water will not freeze, at that
temperature. When meat is taken out of such coli
storage to be smoked, it should first be soaked for
three to five hours in fresh water, then washed in
boiling hot water and smoked the same as regular fresh
cured meat.
WASHING CURED MEAT BEFORE
SMOKING.
(Copyrighted; Reprint Forbidden.)
Hams, Shoulders, Ba-
con and all cured meats
whether dry salted or
cured in brine, should
be washed in hot water
and scrubbed with a
brush before being put
into the smoke house.
This is very important,
as the meat thus
scrubbed will come out
of the smoke looking
much better. The water
should be as hot as the i irrnnr riiniSII
men can work with The HtrUHt bMuKlNl!
hotter the water, the
better the meat will look after being smoked.
90
CHICADQU.S.A.
BRINE ABSORBS FOREIGN ODORS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Warm carcasses of meat should never be put into a
cooler where meat is being cured in open vats, as the cold
pickle will absorb the impure animal heat, and odors which
these carcasses give off. Never allow sour pickle of any
kind to remain in the curing room, as cold brine or water
will absorb all foreign odors. To demonstrate this, take a
glass of cold water, set it on a table next to a glass of taint-
ed brine, and cover both with a bucket or pan; allow them
to remain over night, and the next morning the cold water
will have the same odor as the tainted brine. This will
easily prove how meat can be tainted when curing in open
tierces or vats, if anything sour or spoiled is in the cooler;
therefore, curing rooms must be kept as clean as possible.
HOW LONG BRINE SHOULD BE USED
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
The length of time that brine should be used depends
entirely upon the quantity of brine that you have in the
barrel and the amount of meat that you put in each week.
When the meat is packed solid it takes about 5 gallons of
brine to each 100 pounds of meat. On the other hand if
you put 25 gallons of brine in a tierce in which you place
but a few pieces of corned beef from time to time as the
meat accumulates your brine would be sufficient to cure
500 pounds of meat; if the barrel was nice and clean, the
meat in good condition when put in the brine, and gener-
ally speaking conditions are favorable it will cure a great
deal more than 500 pounds.
The brine may be used until it begins to get thick and
show foam on the top; then of course it is advisable to
make a new brine, at the same time washing the tierce
out thoroughly.
91
B. Pi E LLE IR. Be CZ CD.
DRY SALT MEATS.
Short Ribs (Kegular) are made from the sides of
the hog, between the Ham and Shoulder, having the
loin and ribs in, and backbone removed.
Extra Short Ribs are made from the sides of the
hog, between the Ham and Shoulder, with loin taken
out, but belly ribs left in.
Short Ribs (Hard) are made from the sides of the
hog, between the Ham and Shoulder, having the loin,
ribs and backbone in.
Short Clears are made from the sides of the hog,
between the Ham and Shoulder, having the loin in,
and ribs and backbone removed.
Extra Short Clears are made from the sides of the
hog, between the Ham and Shoulder with loin and
all bones taken out.
Long Clears are made from sides, Ham being cut
off, but Shoulders left in, back bone and ribs removed,
shoulder blade and leg bone taken out, and leg cut
off close to the breast.
Extra Long Clears are made from sides, Ham being
cut off, back bone, loin and ribs removed. Shoulder
blade and leg bone taken out and leg cut off close
to the breast.
Short Clear Backs are made from the backs of hogs
with the loin left in, but ribs and backbone re-
moved; also known as Lean Backs and Loin Backs.
Short Fat Backs are made from the fat backs of
prime hogs, being free from lean and bone, and prop-
erly squared on all edges.
Dry Salt Bellies are made from medium size hogs,
cut square and well trimmed on all edges, with ribs
left in.
Dry Salt Clear Bellies are made from medium size
hogs, cut square and well trimmed on all edges, with
ribs taken out.
92
CHICADD. TLT. S.A.
HOW TO CURE DRY SALT SIDE MEATS.
(Copyrighted; Reprint Forbidden.)
First — Thoroughly chill the hogs so they are firm
and solid. This will require letting them hang in the
cooler after they are killed about 48 hours. Should
the sides not be perfectly solid and thoroughly chilled,
when cut up, spread them on the floor of a dry cooler
for 24 hours, which ought to be long enough in a
fair cooler to thoroughly chill them.
Second: — Make a tub of brine, using 15 lbs. of salt
and 1 lb. of Freeze-Em-Pickle to each 5 gallons of
brine.
Third: — Take a pickle pump, and pump some of the
above brine into the sides along the backbone, being
careful to get it all through the thick part.
Fourth: — Dip the sides into the tub of brine, and
then lay them on a table or trough and rub thor-
oughly with dry salt. They must be dipped in brine,
bo that the Freeze-Em-Pickle will get all over the
meat, and so the salt will adhere to the meat.
Fifth: — Clean the floor in the cooler or curing room
with Ozo Washing Powder; sprinkle the floor lightly
with salt; and then pile the sides one on top of the other
with the meat side always up. Between each side spread
a layer of salt, and see that all parts of the meat are
covered with the salt. The more salt put on it the
better.
Sixth: — Five days after salting the sides, shake
off the salt, and pump them again in the same man-
ner as when first salting; dip into the vat of brine,
and dry salt again; then stack up the same as in
the first instance, putting salt between each layer,
and repeating this overhauling every ten days until
the sides are cured.
93
B. HELLER ScCD
m
HOW LONG TO CURE DEY SALT SIDES.
(Copyrighted; Reprint Forbidden.)
Light sides will fully Cure in from 30 to 35 days,
and should be resalted three times, which with the
first salting received by them, will give them four
saltings during the curing period. These saltings are
given on the first day, the fifth day, the fifteenth day,
and the twenty-fifth day.
HOW LONG TO CURE HEAVY DRY SALT
SIDES.
(Copyrighted; Reprint Forbidden.)
Heavy sides will be fully cured in from 50 to 60
days, according to size, and should be resalted five
times during the curing, as follows: The first day,
the fifth day, and then every ten days. After 45
days, the meat need not be rehandled, and can then
remain in the cooler piled up, as long as one wishes
to keep it. It should not be taken out of the cooler,
however, until it has been in salt 50 to 60 days,
according to the season of the year.
TEMPERATURE OF COOLER FOR DRY
SALTING.
Full information as to the temperature of the
cooler for dry salting will be found on page 46 under
the head "Temperature."
DRY SALT CURING BY BUTCHERS WHO
HAVE NO ICE MACHINE.
Small butchers, who have no ice machines, and
simply use an ice box for a cooler, must use the
greatest care to see that the meat is well chilled be-
fore salting, and they must also use plenty of salt.
For the special benefit of small butchers, we will say
that we fully realize the conditions which surround
them, and we are well aware that they cannot get
the temperature in an ice box as low as with an
ice macnine; but nevertheless, they can always cure
meat with the Freeze-Em-Pickle procesSj and get bet-
ter results.
94
CHICAGO U.S.A.
DESCRIPTION OF BARRELED PORK.
Mess Pork is made from the sides of well-fattened
hogs, split through the backbone, and cut in strips
about six inches wide.
Mess Pork Short Cut is made from the backs of
prime hogs, split through the backbone, backbone
left in, and bellies taken off; cut into pieces six
inches square.
Clear Back Pork is made from the fat part of
the backs of prime hogs, being free from lean and
bone, even in thickness, and cut into pieces about six
inches square.
Family Pork Lean is made from the top of shoulders,
when cut into California Hams. It has one-half
of the blade bone in, and is about two-thirds fat,
and one-third lean.
Clear Bean or Butt Pork is made from the fat
cheek or jowl, cut square.
Clear Brisket Pork is made from the Briskets of
prime medium weight hogs, ribs removed and pieces
cut about five inches wide.
Rib Brisket Pork is made from the Briskets of
prime medium hogs, ribs left in, and cut into pieces
about five inches wide.
Loin Pork is made from the end of the back next
to the Ham, with both lean and fat, and has a portion
of the tail bone in.
Pig Pork: Light selected boneless Bellies cut into
five inch pieces, trimmed square.
Belly Pork: Selected heavy weight Bellies, cut into
five inch pieces, with ribs left in.
Extra Short Clear Pork is made from the sides of
hogs, with the loin and backbone removed, and the
Belly ribs left in, cut into strips five inches wide,
squared at each end.
Lean End Pork is made from selected medium weight
Rib Bellies, cut into strips five inches wide.
95
B.HE L.LE R&CD.
MS
DIRECTIONS FOR CURING BARRELED
PORK.
(Copyrighted; Reprint Forbidden.)
Never pack more than 190 lbs. of pork in an
ordinary pork barrel.
First: — If it can possibly be obtained, it is always
best to use coarse rock salt, or coarse evaporated
salt, which is made especially for this purpose; but if
coarse salt cannot be obtained, any salt will answer the
purpose. In packing it is necessary to use 35 lbs. of
salt for each barrel, over and above the salt used in the
brine.
Second: — Take a perfectly clean pork barrel, and
throw three handfuls of salt on the bottom of the
barrel.
Third: — Put in a layer of pork; throw three hand-
fuls of salt over this layer.
Fourth: — Keep packing layer after layer, until the
190 lbs. of pork are packed in the barrel, and while
packing put three handfuls of salt over each layer
of the pork.
Fifth: — The following are the proper proportions
for brine for 190 lbs. of pork: Put 10 gallons of
cold water in a keg or tub; dissolve in this water 2
lbs. of Freeze-Em-Pickle and 30 lbs. of salt. Stir
this well until it is all dissolved, and then pour the
brine over the pork which has been packed as above
directed.
Sixth: — If • the barrels are to be headed up, head up
first, and then put in the brine through the bung
hole.
TEMPERATURE FOR BARRELED PORK.
(Copyrighted; Reprint Forbidden.)
It Is necessary that the greatest care should be
exercised not to let the pork freeze while curing.
Brine for barreled pork will not freeze at the freez-
ing point of water, but the meat in the brine will
freeze, and will not cure if the temperature is lower
than the freezing point for any length of time. See
instructions as to Temperature to be found on page 46
96
CHICADQUS.A.
BARRELED PORK NEED NOT BE
OVERHAULED.
(Copyrighted; Reprint Forbidden.)
Barreled Pork when packed in accordance with these
directions with Freeze-Em-Pickle and Salt, and then
stored in a cooler, will not spoil, but will cure with a deli-
cious flavor. It is not necessary that barreled pork should
be overhauled; overhauling is required only for dry-salt
and sweet-pickled meats. After the pork is fully cured,
which will vary according to the size of the pieces, from
40 to 60 days, the pork can be shipped anywhere, into
any hot climate and will remain in perfect condition
without spoiling.
Extreme care must be exercised to thoroughly chill
the pork before it is packed; if animal heat is left
in the pork, it will not cure properly, any more than
will hams when they are put into brine, with the
animal heat left in them. Good results when curing
barreled pork, cannot be expected if the meat is not
in proper condition when packed.
DRIPPINGS FROM REFRIGERATING
PIPES.
(Copyrighted; Reprint Forbidden.)
DRIPPINGS
FROM PIPES
Never allow the drip-
pings from refrigerating
pipes along the ceiling,
or from ice chambers, to
drip into open vats con-
taining meats while cur-
ing, as they will reduce
the strength of the brine
and make no end of
trouble.
Keep the cooler as
dry and as clean as it
possibly can be kept. A
damp, dirty cooler breeds
millions of germs. These
germs affect the brine
and the curing of the
meat.
97
Q.HE
»S
ScCD.
SWEET PICKLED SPARE RIBS
RECIPE FOR CURING SPARE RIBS.
(Copyrighted; Reprint Forbidden.)
For each 100 pounds of spare ribs make the brine
as follows: 5 pounds of common salt, 1 pound of
Freeze-Em-Pickle, 2 pounds of best granulated sugar
and 5 gallons of cold water.
Cure in this brine from 10 to 12 days. The tem-
perature of the cooler in which the spare ribs are
cured can be anywhere from 36 to 43 degrees, but
it should not vary from this range of temperature.
It is best to leave the spare ribs in the cure from
10 to 12 days, though they will be cured sufficiently
in 7 to 8 days.
If the above method is carefully carried out, the
result will be a fine, mild, sweet cure and not too
salty.
Before placing the spare ribs in the brine they
should be handled in the same manner as hams and
shoulders. In other words, they should be rubbed
in half of the above quantity of salt, Freeze-Em-
Pickle and sugar, and the mixed Freeze-Em-Pickle,
sugar and salt that is left after rubbing should be
used for making the brine.
98
BEEF TONGUES «
HOW TO CURE BEEF TONGUES.
(Copyrighted; Reprint Forbidden.)
First: — Cut the tongues out of the heads as soon
as possible, and with warm water scrub off all the
slime and dirt, with a stiff brush; hang up in a cooler
on a hook at the gullet, to make the tongues thick in-
stead of long and thin.
Second:— Let them hang for at least 24 hours in a
cooler.
Third: — When the tongues are thoroughly ehilled and
firm, cut off the surplus fat and square the tongues
at the gullet by trimming off all ragged pieces.
Fourth: — Put them into a strong common salt brine
to beach them, and leave them in ' this brine from
10 to 20 hours.
Fifth: — Take them out of this brine and rub the
slime off the tongues and out of the gullet, and also
rub the gullet with dry salt.
Sixth: — Tf only a few tongues are to be cured make
a barrel of pickle, as follows, and simply throw the
tongues into it: For every 5 gallons of water, add
1 lb. of Freeze-Em-Pickle, 2 lbs. of Pure Granulated
Sugar, and 7 lbs. of Common Salt.
99
B.HELL.ER 8c CO.
5F=3
Seventh: — Where large packers wish to pack tongues
in tierces, the tongues should be handled as follows:
Weigh out 285 lbs.; then mix together in a box or tub
the following:
3 lbs. of Freeze-Em-Pickle.
6 lbs. of Best Granulateu Sugar.
21 lbs. of Salt.
Eighth: — Rub each tongue with some of this mix-
ture and pack as loosely as possible in the tierce,
using about one-half of the mixture of Freeze-Em-
Pickle. Sugar and Salt for rubbing, and the other
half for making the brine. It will require between
14 to 15 gallons of brine to fill the tierces, some
tierces vary in size, therefore dissolve the balance
of the mixture of Freeze-Em-Pickle, Sugar and Salt in
about 14 gallons of water, and pour over the tongues,
should the tierce hold more simply add enough cold
water to cover all the meat as the right amount of salt
has already been added.
Ninth: — If the tierces are to be headed up, the
heads should be put in, and the brine should be poured
into the tierce through the bung hole. The overhaul-
ing of tongues is just as important, as is the over-
hauling of hams and shoulders. They should be over-
hauled in the same manner, and the same number of
times. By reference to directions for curing hams
and shoulders, which will be found on previous pages,
all the necessary instructions can be followed. To give
the tongues a proper flavor, they ought to cure from
50 to 60 days.
GARLIC FLAVORED BEEF TONGUES.
(Copyrighted; Reprint Forbidden.)
Many like Garlic Flavored Tongues, and this desire
can be fully satisfied by adding about two tablespoon-
fuls of Vacuum Brand Garlic Compound to each tierce
of tongues; add it to the brine before it is poured,
over the tongues. This will give them a delicious
flavor which will be relished even by people who do not
like fresh Garlic.
100
CHICADQU.S.A
J HOG c
IDNBUES
HOW TO CURE HOG TONGUES.
Hog Tongues should be handled and cured in ex-
actly the same manner as beef tongues. The brine
should be made of the same strength and in the
same manner, and when so made, it will cure the
hog tongues in about 30 days. The directions for
curing Beef Tongues can be used for curing Hog
Tongues in every particular.
CURING BEEF CHEEKS FOR CANNING.
(Copyrighted; Reprint Forbidden.)
First: — The cheeks should be cut out of the head
immediately after the beef is killed, all the fat should
be trimmed off, and then the cheeks should be twice
cut, lengthwise, through the outside muscles.
Second: — They should be then thrown into ice water
to which has been added some salt, and they should
be allowed to remain there for an hour or two. This
will draw out all the slime and blood.
Third: — The cheeks should then be put on a coarse
wire screen, or perforated galvanized iron pan
placed in a cooler and spread out as thinly as possi-
ble, so as to give them a chance to thoroughly chill.
A thorough chilling in a cold cooler will require 24
hours.
Fourth: — The cheeks should then be salted, and
packed into tierces; 285 lbs. should be put into each
tierce.
101
b.he lle :rl Sc cz a.
Fifth: — Handle the cheeks as follows: For each
285 lbs., mix in a box or tub, 3 lbs. of Freeze-Em-
Pickle, 6 lbs. of Granulated Sugar and 15 lbs. of
Common Salt.
Sixth:— Then put 285 lbs. of eheeks on a table and
take half of the mixture of Freeze-Em-Pickle, Granu-
lated Sugar and Salt and mix it with the cheeks thor-
oughly; then shovel into tierces.
Seventh: — If the tierces are to be headed up, put
the heads in and take the balance of the mixture of
Freeze-Em-Pickle, Sugar and Salt and dissolve it in
15 gallons of cold water, which pour into the tierces
through the bung hole. Insert the bung, and roll
the tierces. This will mix and dissolve the Freeze-
Em-Pickle. Sugar and Salt. Overhaul in closed up
tierces simply by rolling them from one end of the
cooler to the other. They ought to be rolled at least
.100 feet.
Eighth: — If the tierces are to remain open, take 15
gallons of water in which dissolve the remaining mix-
ture of Freeze-Em-Pickle, Sugar and Salt, and pour
this brine over the cheeks; put boards over the top
to keep the meat from floating or from coming out
of the top of the barrel. At the end of five days
after salting, the cheeks must be overhauled and re-
handled by transferring them to another tierce with
a large fork made for such purpose; this should be re-
peated every five days, viz., on the fifth day, on
the tenth day and on the fifteenth day. After each
overhauling, the same brine is always used to pour over
the meat. If the cheeks are to be kept for any length
of time, they should have another overhauling 25
to 30 days from the day they were packed. Cheek
meat slime considerably, making it difiicult to cure.
When the cheeks are overhauled, if the pickle is
thick and ropy, new brine of the same strength as
the original brine will have to be made and poured over
them, instead of the old brine. The cheek meat must
be thoroughly washed in cold water before being put
into fresh brine.
102
L U. S. A.
blVERs
CURING HOG LIVERS.
(Copyrighted; Reprint Forbidden.)
Cut off plucks and chill livers thoroughly; then
pump them in three or four places with a long slender
open nozzle, about 3/16 to % inch in diameter, using
a pumping pickle made as follows.
1 lb. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.
Stick the nozzle of the brine pump into the dif-
ferent veins on the lower side of the livers and pump
them until they swell up from the pressure of the
brine; then lay them out on a rack for 24 hours in a
cooler and allow the blood to ooze out of them.
On the next day after the livers have been pumped,
pack them in a 60 deg. common salt brine; nothing
else need be added. Those not having a Hydrometer
for testing brine can make the brine by dissolving
15 lbs. of salt in 85 lbs. of water, this makes a 60
degree brine. In this way, the livers can be kept for
a long time. When pickling livers, it is absolutely
necessary that all animal heat should be extracted
from them, and that they should be properly chilled
and cooled, otherwise, they will not keep.
103
B.HE
BcCD
CURING BEEP LIVERS.
(Copyrighted; Reprint Forbidden.)
Cut off plucks and chill livers thoroughly. Pump
the curing brine into them in three of four places by
using a long slender open nozzle about 3/16 to ^4
inch in diameter, which insert into the different veins
on the lower side of the livers. The brine should be
forced into them until the pressure swells them up;
after pumping them, lay them out on a rack for
24 hours in a cooler and allow the blood to ooze out
of them. The pumping brine for beef livers is made
the same as the brine for hog livers as follows:
lib. of Freeze-Em-Pickle.
12 lbs. of Common Salt.
5 gal. of Water.
The day after the livers have been pumped, they
should be packed in a 60 deg. common salt brine,
which is made by dissolving 15 lbs. of salt in 85 lbs.
of water; nothing else need be added. All animal
heat must be thoroughly extracted, and the livers must
be properly chilled and cooled.
DIRECTIONS FOR CURING LEAN
SHOULDER BUTTS.
(Copyrighted; Reprint Forbidden.)
LIGHT WEIGHT BUTTS.
5 lbs. of Common Salt,
1 lb. of Freeze-Em-Pickle,
2 lbs. Granulated Sugar,
j 5 gals, of Cold Water.
' Cure in this brine 20 to 30
I days.
HEAVY WEIGHT BUTTS.
' 6 lbs. of Common Salt,
1 lb. of Freeze-Em-Pickle,
2 lbs. of Granulated Sugar,
, 5 gals, of Cold Water.
Cure in this brine from 30 to 40 days according to size.
The sugar used must be Pure Granulated Sugar; yellow
or brown sugar must not be used.
First: — Sort the Butts, separating the Light Weight
Butts and the Heavy Weight Butts.
Second: — Take eaough of any one size of the assorted ,
Use for 100 lbs.
Light Weight Butts.
Use for 100 lbs.
Heavy Weight Butts.
104
CHICADD, T_J. S.-FL.
Butts to fill a tierce which will be 285 lbs.; then thor-
oughly mix together in a large pail or box the follow-
ing proportions of Freeze-Em-Pickle, the very best
and purest Granulated Sugar and Salt.
Use for 285 lbs. of Light Weight Butts, 3 lbs. of
Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 15
lbs. of Salt.
For 285 lbs. of Heavy Weight Butts, 3 lbs. of
Freeze-Em-Pickle, 6 lbs. of Granulated Sugar and 18
lbs. of Salt.
HOW TO CURE BUTTS IN OPEN TIERCES.
(Copyrighted; Reprint Forbidden.)
When the tierces or barrels in which these Butts
are cured, are not to be headed up, but are left open,
use half of the Freeze-Em-Pickle, Sugar and Salt for
rubbing as follows:
First: — Eub each Butt well with some of the mix-
ture of Freeze-Em-Pickle, Sugar and Salt. Sprinkle
*a little of the mixture in the bottom of the tierce.
Second: — Pack the Butts in a perfectly clean tierce.
The mixed Freeze-Em-Pickle, Sugar "and Salt that is
left after rubbing should be used for making the brine.
It will require 14 to 15 gallons of brine for each
tierce of Butts. Make the brine by dissolving in
cold water all the mixed Freeze-Em-Pickle, Sugar and
Salt that is left after the Butts are rubbed. Stir
well for a minute until it is dissolved, and then pour
this brine over the meat. When curing only a small
quantity of Butts, cut down the proportions of Freeze-
Em-Pickle, Sugar and Salt, also the quantity of water,
according to the quantity of Butts to be cured.
QUANTITY OP BRINE TO USE FOR CUR-
ING 100 LBS. OF BUTTS.
(Copyrighted; Reprint Forbidden.)
Five gallons by measure, or 42 lbs. by weight, is
she approximate amount of water to use for every 100
bs. of meat.
Tierces, after being packed with 285 lbs. of meat,
mil hold about 15 gallons of water. When curing
Butts in vats or open barrels, whether in small or large
quantities, always use not less than 5 gallons of brine
;o 100 lbs. of meat, as this makes the proper strength
ind a sufficient brine to cover the meat.
105
B.HELLER ScCD.
HOW TO OVERHAUL BUTTS WHEN CUR-
ING IN OPEN PACKAGES.
(Copyrighted; Reprint Forbidden.)
On the fifth day after packing each lot of Butts,
it is necessary that they should be overhauled. This
must be repeated seven days later; again in ten days,
and a final overhauling should be given ten days later.
Overhauling Light Butts three times, and Heavy Butts
four times while curing, and at the proper time in each
instance, is very important, and must never be for-
gotten-, especially when curing with this mild, sweet
cure. Overhauling means, to take the Butts out of
I the brine and to repack them in the same brine. The
proper way to overhaul is to take a perfectly clean
tierce, set it next to the tierce of Butts to be over-
hauled, pack the meat into the empty tierce, and then
put this same brine over the meat.
HOW TO CURE BUTTS IN CLOSED UP
TIERCES.
(Copyrighted; Reprint Forbidden.)
Large packers who employ coopers, should always
cure Butts in closed up tierces, as this is the best
method known.
First: — Mix the proper poportions of Freeze-Em-
Pickle, Sugar and Salt, for the different size Butts
to be cured. These proportions are given in the fore-
going table, under the heading, "Light Weight Butts,
and Heavy Weight Butts." If the tierces are to be
headed up, use half of the Freeze-Em-Pickle, Sugar and
Salt, for rubbing the Butts, and the half that is left
over after the Butts are rubbed, should be dissolved
in the water which is to be used to fill the tierce.
Rub each Butt well before packing; put only 285 lbs.
of meat in each tierce, and then head them up.
Second: — Lay the tierces on their sides and fill them
through the bung hole, with water in which the half
of Freeze-Em-Pickle, Sugar and Salt left over after
rubbing, has been dissolved.
Third: — Insert the bung and roll the tierces. This
will mix and dissolve the Freeze-Em-Pickle, Sugar
and Salt rubbed on the meat. Where the pieces of
meat press tightly against each other, or against the
tierce, the brine does not act on the meat; but if the
106
CHICADD, U.S.A.
(pieces of meat are rubbed properly with the mix-
ture of Freeze-Em-Pickle, Sugar and Salt before be-
ing packed in the tierce, such surfaces will be acted
upon by the undissolved mixture, so that the cur-
ing will be uniform and no portion of the pieces
(will be left insufficiently cured, even if the brine does
not come in contact with it. For this reason, it is
important that each piece of meat should be carefully
I rubbed with the mixture before being packed in the
tierce.
Fourth: — Overhaul five days after packing; again
jneven days later, again in ten days, and once more
Mben days thereafter. At each overhauling, examine
'Bach tierce for leaks; if any of the Pickle has leaked
out, knock the bung in and refill. Remember to
i overhaul Light Butts three times, and Heavy Butts
four times.
Fifth: — Overhaul Butts in closed-up tierces, simply
I by rolling the tierces from one end of the cooler to
J the other. They ought to be rolled at least 100 feet.
ROLLED BONELESS BUTTS OR BUTT
SAUSAGE.
(Copyrighted; Reprint Forbidden.)
After the Butts are
thoroughly cured, they
should be stuffed in beef
bungs; if they are large
only one should be
stuffed in each casing;
if they are small, two
can be stuffed together
side by side. The cas-
ings should be tied off
at each end, and then
wound with a heavy
string, which should be
wrapped as tightly as possible. Perforate the cas-
ings with a fork so as to let out any air that may be
in them; then smoke them over night in a cool
smoke; in the morning boil them. If they are to
be sold uncooked, dip them in boiling water for five
minutes, and then in cold water so as to shrink the
casings. Our new Improved Zanzibar Carbon can be
used on the casings to give them an appetizing color. See
directions for dipping on page 117.
-tz5. I*~[ ]E
ScCD.
NEW ENGLAND STYLE
PRESSED HAM
HOW TO CURE MEAT FOR LUNCH HAM
OR NEW ENGLAND STYLE
PRESSED HAM
(ALSO CALLED BERLINER STYLE HAM)
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
The Freeze-Em-Pickle Process is especially adapted for
curing Ham trimmings which are used for Berliner Style
Hams, Lunch Hams, Boneless Hams, New England Style
Pressed Hams, etc. It will cure and preserve Ham trimmings
perfectly, and will give them a rich, delicate sugar-cured
ham flavor. It does not draw the albumen out of the meat,
but the natural binding qualities are retained, and the meat
has a rich, red, cured-meat color. Trimmings cured with the
Freeze-Em-Pickle Proc-
ess can be kept in cold
storage for a year with-
out getting too salty or
becoming short and los-
ing their nice flavor and
binding qualities.
The following direc-
tions must be carefully
followed to get the re-
sults desired:
First: — The trimmings
should not be larger than
an e SS> an( l should be
as uniform in size as possible.
Second: — Do not run the trimmings through an En-
terprise Grinder to cut them up before packing them,
as it has a tendency to heat the meat.
Third: — Trimmings that are to be held for any
great length of time must be fresh as possible; if they
should be somewhat slimy, they should be washed
thoroughly in cold common salt brine and allowed
to drain until quite dry. Never mix or salt trim-
mings that become slimy, with fresh ones; always
pack them separately.
Fourth: — It is absolutely necessary that the meat
should be thoroughly chilled, and that the packing
should be done in the cooler so that the temperature
of the meat will not get above the temperaturfe in
which it is to be cured.
Fifth: — For each 100 lbs. of trimmings, take 1 lb.
of Freeze-Em-Pickle, 1 lb. of best Granulated Sugar
and 2 lbs. of Common Salt, and mix these thoroughly
108
CHICADD, US. A.
with the meat. Mixing thoroughly is very important;
it should be carefully done so as to insure a uniform
cure.
Sixth: — Have the tierces or barrels perfectly clean and
sweet; then sprinkle a little salt on the bottom, and fill the
barrel or tierce about one-quarter full of salted meat, and
pound it down hard with a tamper. Do the same when
the barrel is half full and continue in this manner until
the barrel is filled. This tamping is done to expel the air
between the pieces of meat, and it is an important factor
to insure a uniform cure and color. If the trimmings are
to be kept any length of time, it will be necessary that the
tierces or barrels should be headed up, and they should
always be filled with meat as much as possible. When
trimmings are to be used as soon as cured, it is not nec-
essary to head them up, simply put a top on them and
weight them down, or cover them with a clean cloth and
put a layer of salt about one inch thick, over the top of
the cloth. This will keep out the air and will give good
results. The trimmings will be cured in from two to three
weeks, and are then in a perfect condition to be made into
New England Style Pressed Hams, etc. They need not
be soaked in water, nor need any salt be added as they
are ready for instant use just as they are and will have a
delicious sugar-cured ham flavor.
See paragraph on Temperature for Curing Meats on
page 46.
HOW TO MAKE NEW ENGLAND STYLE
PRESSED HAMS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
After the meat is cured, it should be stuffed in beef
bungs, and should be smoked about three hours, but this
depends upon the smoke house and whether wood or saw-
dust is used. It may be necessary to smoke the Pressed
Ham still longer. Boil them in a temperature of 180 de-
grees Fahrenheit for 1)4, hours, then reduce the tempera-
ture to 170 degrees Fahrenheit and remove them at the
expiration of one hour. After they are boiled for 2 % hours,
they should be laid out on a table in the cooler, and then
boards should be placed on top of them weighted down
with heavy stones, and should remain there over night
before being removed.
The casings may be given an appetizing smoke color by
momentary dipping in a solution of Zanzibar-Carbon.
Brand Casing Brown Mixture (see page 117 for directions)
109
B.HE
^
&CD
a>^a^^
1
HOW TO CURE MEAT FOR
MAKING FINE BOLOGNA AND
FRANKFURT SAUSAGE AND
COMPLY WITH PURE FOOD
LAWS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
In following the old method of making Bologna and
Frankfurt Sausage, a large percentage of the albumen is
drawn out of the Meat, thus losing much of the richness,
flavor and color which should be retained in the Sausage.
B. Heller & Co. have made an important improvement
in the process of curing trimmings, and Sausage Makers
will find it greatly to their advantage to make an immediate
trial of this process. A single batch of Sausage made after
this method will convince any Sausage Maker of the mis-
take of following the old ideas of making Bologna and
Frankfurt Sausages.
When Bologna and Frankfurts are made from fresh Meats,
they have a gray color and are very difficult to keep in good
condition, especially during the warm weather. However,
when Bologna and Frankfurts are made by the Freeze-Em-
Pickle Process, they will have a fine red color and they
will comply with the Pure Food Laws, because Freeze-Em-
Pickle contains no ingredients which have been prohibited
by any of the food laws. They will also keep much better
than when made in the old way, and will stand shipment
during the warm weather with better results.
no
GHICAG-O, U. S. A-
HOW TO CURE BEEF OR PORK TRIM-
MINGS WITH FREEZE-EM-PICKLE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Trimmings that are to be stored away for a few days to
two weeks, should be packed with the following propor-
tions of Freeze-Em-Pickle and Salt.
To every 100 lbs. of Trimmings use the following:
1 lb. of Freeze-Em-Pickle.
1 lb. of Salt.
For Trimmings that are to be stored away for two weeks
to three months, the following proportions of Freeze-Em-
Pickle and Salt should be used:
IX lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Trimmings.
For Trimmings that are to be stored away for three
months to six months, the following proportions of Freeze-
Em-Pickle and Salt should be used:
\ l /z lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Trimmings.
First:— Weigh the Trimmings and then spread them on
a table.
Second:— Weigh out the proper proportions of Freeze-
Em-Pickle and Salt, mix them together thoroughly, and
then sprinkle over the meat.
Third:— Mix the Trimmings well so that the Salt and
Freeze-Em-Pickle get to all parts of the meat.
Fourth:— Run the Trimmings through the grinder, using
what is called the lard plate, a plate that has holes in it
from 1 to \% inches in diameter. By first mixing the
Freeze-Em-Pickle and Salt with the meat and then putting
it through the grinder, the Freeze-Em-Pickle and Salt
become better mixed with the meat.
Another way is to run the Trimmings through the
grinder first, using the lard plate with 1 to \% inch holes
in it; then put this meat in the mixer and while mixing
add the Freeze-Em-Pickle and Salt, which have first been
thoroughly mixed. Let the mixer run until the Freeze-
Em-Pickle and Salt are thoroughly mixed with the meat,
which only takes a few minutes.
If a plate with large holes in it is not available, cut the
Trimmings up small by hand and then mix the Freeze-
Em-Pickle and Salt with the meat.
ill
B.HEi L_] IT^Bc'CC
^
HOW TO PACK IN BARRELS OR TIERCES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First:— Take barrels or tierces that are perfectly clean
and sweet; this is very important. Then sprinkle a hand-
ful of Freeze-Em-Pickle and Salt which have first been
thoroughly mixed, over the bottom of the tierce.
Second:— Fill tierce. about one-quarter full of the meat
that has been mixed with Freeze-Em-Pickle and Salt, and
then with a tamper, tamp it down as tight as can be. The
lighter the meat is packed, the better. Then place more
of the meat into the tierce and tamp it, and keep on doing
this until the tierce is full.
Third:— If the tierce is not to be headed up, don't fill it
quite to the top, and after tamping the meat tight, sprinkle
a couple of handfuls of the mixture of Freeze-Em-Pickle
and Salt over the top. Then lay a piece of parchment
paper over the meat, and on top of this place a piece of
cheese cloth about a yard square.
Fourth:— On top of the cheese cloth put about two or
three inches of dry Salt, spread so it reaches to all the
edges of the barrel, so as to exclude the air from the meat,
and then turn the ends of the cloth over the top, and allow
this meat to stay in the cooler until you are ready to make
Bologna, Frankfurts, or any similar sausage out of it.
This meat is now ready in four or five days to be made
into Bologna, Frankfurts, or any similar sausage, but can
also remain in a cooler as long as six months or even long-
er without being disturbed. This meat will not become
too salty no matter how long it stands, and whenever you
wish to make Bologna, Frankfurts, or any similar sausage,
the meat is ready to be used.
This is known as the Freeze-Em-Pickle Process, and
by curing the meat in this way no brine or albumen will
be found at the bottom of the tierce when the meat is
taken out. The meat when taken from the barrel will be
found sticky, and to possess good binding quality and a
nice cured flavor. It will make delicious Bologna, Frank-'
furts, or any similar sausage. The meat will have a nice
sweet cure and a fine color which will be imparted to the
Bologna, Frankfurts or any similar sausage made from it.
On account of the meat being cured, the Bologna, Frank-
furts and other sausage will not spoil so easily as they
would if made from fresh meat.
Beef or pork trimmings should be handled in the same
way, and no fresh meat used at all in making the Bologna
or Frankfurts.
If the trimmings are to be kept for any length of time, it
is advisable to head them up. When tierces are to be
112
C2.H.X G AG CD. XX S. A.
headed up, fill them as full as possible, sprinkle two hand-
fuls of Freeze-Em-Pickle and salt, which have first been
thoroughly mixed, over the top and then put on the head.
When making this Freeze-Em-Pickle cured meat into
smoked sausages, more salt of course must be added, as
the meat is not sufficiently salty, so when adding the Sea-
soning add sufficient salt to give it the proper taste, and
add x /z lb. of sugar to every 100 lbs. of meat in addition to
the spice, as it gives the meat a delicious flavor.
PROPER TEMPERATURE FOR STORING
TRIMMINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
If the trimmings are to be used up in two or three weeks,
any ordinary cooler that is kept around 40 degrees will be
sufficient, but if trimmings are to be kept three to six
months, they should be kept in a cooler at a temperature
of 35 to 36 degrees to get the best results. Never let the
temperature get down below freezing if it can be helped,
and do not let it get any higher than 38 degrees, if possible.
HOW TO MAKE BOLOGNA AND FRANK-
FURTS FROM FRESH BEEF AND PORK
WITH FREEZE-EM-PICKLE WITHOUT
FIRST CURING THE MEAT
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Run the desired quantity of beef and pork through a
grinder, first using a coarse plate, then through a fine one;
then finish in a silent chopper. While cutting it in the
silent cutter, -add to each 100 lbs. of meat 1 lb. of Freeze-
Em-Pickle, % lb. of "B" Condimentine, 1 to 1}4 lbs. of
salt and % lb. of sugar, according to taste. Chop this up
as usual, adding pure artificial ice to keep it cool. First
put the beef in the silent cutter and when it is about
three-fourths fine add the necessary pork, which has first
been run through the % mcn plate of a grinder. If a mixer
is not used, add the Seasonings and flour to the meat in
the silent cutter. When all are thoroughly mixed put into
a tub, cover well over with parchment or wax paper to
exclude the air and put away until ready to use. The meat
can then be taken direct from the tub in 24 to 36 hours,
placed into the stuffer, and stuffed into the casings.
The meat should be kept in a temperature of 45 to 46
degrees. This is a fairly high temperature which gives the
Freeze-Em-Pickle a chance to do its work quicker, and by
standing 24 to 36 hours after it is chopped and seasoned,
it develops its full binding qualities and saves handling
the meat two or three times, which should appeal to every
sausage maker.
113
JbzJ. STTL -Ej
Sc ca.
FORMULA FOR BOLOGNA SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden. J
The following formula makes very fine Bologna sau-
sage:
75 lbs. beef trimmings cured by Freeze-Em-Pickle
Process.
15 lbs. pork trimmings cured by Fr«eze-Em-Pickle
Process.
10 lbs. pork speck (back fat).
Bull-Meat-Brand Flour in the percentage amount al-
lowed by your State Food Law, but not over five pounds
to the hundred.
8 to 10 ounces Zanzibar-Brand Bologna Sausage Flavor.
% lb. "B" Condimentine
Sufficient cracked ice for cooling.
First: — Salt the pork and beef trimmings according to
the directions on foregoing pages.
Second: — When making the Bologna (or Frankfurts), take
the beef that has been cured with Freeze-Em-Pickle and
run through the grinder, using % or Y% inch plate. (Some
sausage makers prefer to run this meat through the grinder
again, using the smallest plate they have, but this in our
opinion takes up unnecessary time and labor. Once running
through a % or % inch plate is sufficient).
Then place this beef in the silent chopper. As soon as
this has made one or two revolutions, put in sufficient
cracked ice to prevent the beef from becoming heated. Then
add about one pound of salt; adding ice if necessary. Then
add the pork to the beef, which should have already been
run through the grinder, and at the same time add the
pork speck.
Third: — Then for seasoning add 8 to 10 ounces Zanzibar-
Brand Bologna Flavor, and also about % of a pound of
"B" Condimentine. This Condimental preparation is per-
missible in all Government inspected houses and complies
with the Pure Food Laws. "B" Condimentine is used to pre-
vent shrinkage and help keep the sausage, and so the color
inside will not fade or turn gray, but retain its bright, rich
color for ten days if kept under proper conditions. This is a
114
M-KH"Ert«I5i
T_J. S.A
great advantage, especially to large packers who do
shipping. After the Spices and Condimentine are worked
in, then add salt to taste. Sausage made with "B" Con-
dimentine does not have to be labeled that a preservative
is used.
Fourth:— Then while the meat is being cut in the silent
chopper add the legal amount of Bull-Meat-Brand Flour
to each 100 pounds of meat. Or, if a mixer is used, add
the flour in the mixer. When properly mixed and seasoned
with spices and "B" Condimentine, and flour has been
added, it i* all ready for the stuffer, or if desired, this meat
already chopped can be kept in tubs in a cooler of a tem-
perature of 38 to 40 degrees for 24 to 36 hours until
required.
Notice:— See our instructions on page 113 for handling
beef that has been cured with Freeze-Em-Pickle and
stored away from two to six months or longer.
Note:— Since the Pure Food Laws have been enacted,
all Antiseptic Preservatives have been ruled out and can-
not be used in sausage, so sausage makers must be careful
what kind of a Sausage Binder they use in their sausage.
Many of the binders on the market start fermentation soon
after moisture is added to them. When it is noticed that
Bologna does not keep as well as it should, the first thing
to be looked to is the binder used, as invariably a binder
which is not free from the germs of fermentation will cause
trouble, and the losses a butcher has from using such
binders will amount to more than the saving in the cost of
the binder. Many cheap binders can be bought for less
money than Bull-Meat-Brand Flour, as they cost less to
manufacture. We are not trying to see how cheap a binder
we can manufacture, but our sole aim in selling Bull-Meat-
Brand Flour is to offer the very Finest Binder that we
know how to make, which will help the sausage instead of
souring it, and, even if our price is a trifle higher, Bull-
Meat- Brand Flour is much cheaper to use and the results
are always satisfactory.
115
B.HE LLE RScCD.
Notice:— If a Garlic flavor is desired, add one or two
tablespoonfuls of Vacuum-Brand Garlic Compound while
the meat is being chopped. Vacuum-Brand Garlic Com-
pound is recommended as it does not sour in the sausage
and it does not leave any after-taste nor taint the breath,
because it is so finely divided that it is thoroughly incor-
porated in the meats and is thoroughly digested and ab-
sorbed. In States where Cereal is not permitted, use Gar-
lic Condiment instead of Garlic Compound.
Fifth — After the meat is chopped to the proper
fineness, stuff it into beef rounds or beef middles.
Place the sausage in the smoke house and smoke.
BOILING BOLOGNA.
(Copyrighted; Reprint Forbidden.)
After it is smoked, boil Bound Bologna 30 minutes
in water 160 degrees Fahrenheit and Long Bologna
for 45 to 60 minutes in 160 degrees water, according
to thickness.
After they are boiled place them on a table, oi
hang them up and pour boiling water over them to
wash off the grease. Then pour cold water over them
to shrink the casings. After that allow them to cool in
the open air or a well ventilated room, before placing
in the cooler or ice box. This will prevent sweating,
which causes mouldy and slimy casings.
BOILING LARGE BOLOGNA.
(Copyrighted; Reprint Forbidden.)
If Large Bologna are desired, stuff the meat into
beef bungs and smoke until they are nicely smoked^
then boil them from l 1 /^ to 1% hours in water 155
degrees Fahrenheit. Vary the time of boiling accord-
ing to the thickness of the Bologna.
SALTING FAT FOR BOLOGNA. i
The Pork Brck Fat or Pork Speck will be muc I
better for use -in Bologna and Frankforts if it »
dry salted with Freeze-Em-Pickle for a few wee!
before it is used.
Jl
CHI C ACS-CD U. S..FL
HOW TO COLOR THE CASINGS OF
SMOKED SAUSAGE WITH
ZANZIBAR-CARBON BRAND CASING
BROWN MIXTURE
COLORING BOLOGNA CASINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Hang the bologna in the smoke house just long enough
to dry the skin well, or hang it in front of a hot fire, or in
the sun, any way to get the excess moisture dried out of
the casing; then proceed according to the following method:
METHOD OF COLORING THE CASINGS
OF SAUSAGE IN GOVERNMENT
INSPECTED PACKING HOUSES
In all Packing Houses having U. S. Government inspec-
tion, the coloring of casings are allowed only by what is
termed "Momentary Dipping". We advise butchers to use
this method in preference to any other way whether they
have Government inspection or not.
Directions for Momentarily Dipping Smoked Sausage
such as Bologna, Frankfurt, etc.
After Sausage has been smoked and cooked, dip it into
a solution made up in the proportion of 1 ounce of Zanzibar-
Carbon-Brand Casing Brown Mixture to every 20 gallons
of water. Always dissolve it first in some hot water (not
boiling) in the proportion of one-half gallon water for every
ounce used and then pour this solution into the balance of
the water to make up the dipping solution.
The water used for dipping should be about the same
temperature as that in which the Sausage is cooked. After
117
B.HE
!M!3
8cCD
dipping, the Sausage must be rinsed off with hot water
and thereafter with cold water, then hung up in the usual
manner to drip off and dry. When Sausage is smoked
through and is not cooked, it must be well sprayed with,
or dipped into, boiling hot water to remove the grease from
the casing before being put into the colored dipping solution.
kFRANKFORTS
FRANKFORT SAUSAGE; HOW TO MAKE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Frankfort Sausage is made in most cases in exactly the
same manner as Bologna with the exception that it is
chopped very fine and Zanzibar-Brand Frankfort Sausage
Seasoning is used. To make fine Frankfort Sausage use
two parts of Beef and one part of Pork.
If Veal is used in Frankfort Sausage, it improves it con-
siderably, but the price of Veal is so high that it is very
seldom used. Stuff in sheep casings and smoke lightly,
then dip them in Zanzibar-Carbon Brand Casing Brown
Mixture by the method prescribed on the preceding page.
Dipping them in hot water and then in cold takes out all
the wrinkles. After they have been dipped, pour a pail of
hot water over them to wash off all adhering grease; then
dip them for a minute or two in ice water to cool. This will
make them contract so rapidly that they will not wrinkle;
then put in a cooler to hang up and cool through to the
center.
118
CHICADD T.J. S..FL.
COLORING FRANKFURT SAUSAGE
CASINGS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.}
Follow the directions given on page 117 for momentary
dipping.
If a deep color is desired, slightly increase the amount
of Zanzibar-Carbon Brand Mixture. You must use your
own judgment in producing the right color desired, as the
drier the casing the less Zanzibar-Carbon Brand Mixture
it takes and the better the color will be.
Always be particular not to smoke with too much heat
in the smoke house, so that the grease does not melt in
the sausage and come through the casing.
CURING BEEF CHEEKS FOR BOLOGNA
AND FRANKFURTS
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First: — The Cheek Meat should be cut out of the heads
as soon as possible after the beef is killed, and the gristle
should be cut through lengthwise, two or three times. All
the fat can also be trimmed off or left on, just as desired;
in a large slaughtering establishment, the fat is worth more
in the tank than in the sausage.
Second: — The Cheeks should then be thrown into ice
water and allowed to remain there for an hour or two.
This will draw out all the slime and blood.
Third: — The Cheeks should then be spread out thinly on
coarse wire screens, or on perforated galvanized iron pans,
in a cooler. They should be spread out as thinly as possi-
ble so as to thoroughly drain and chill.
Fourth: — After they are thoroughly chilled, which will
take 24 hours, they should be salted as follows:
119
B. H E LLE FL Sc C □.
DIRECTIONS FOR DRY SALTING BEEF
AND PORK CHEEK MEAT
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Beef and Pork Cheek Meat that is to be stored away for
a few days to two weeks, should be packed with the fol-
lowing proportions of Freeze-Em-Pickle and salt.
To every 100 lbs. of Beef and Pork Cheek Meat use the
following:
1 lb. of Freeze-Em-Pickle.
1 lb. of Salt.
For Beef and Pork Cheek Meat that is to be stored away
for two weeks to three months, the following proportions
of Freeze-Em-Pickle and salt should be used:
\% lbs. of Freeze-Em-Pickle and
1 'lb. of Salt to each
100 lbs. of Beef and Pork Cheek Meat.
For Beef and Pork Cheek Meat that is to be stored away
for three months to six months, the following proportions
of Freeze-Em-Pickle and salt should be used:
\% lbs. of Freeze-Em-Pickle and
1 lb. of Salt to each
100 lbs. of Beef and Pork Cheek Meat.
First: — Weigh the Beef and Pork Cheek Meat and then
spread it on a table.
Second: — Weigh out the proper proportions of Freeze-
Em-Pickle and salt, mix them together thoroughly, and
then sprinkle over the meat.
Third: — Mix the Beef and Pork Cheek Meat well so that
the salt and Freeze-Em-Pickle get to all parts of the meat.
Fourth:— Run the Beef and Pork Cheek Meat through
the grinder, using what is called the lard plate, a plate
that has holes in it from 1 to \% inches in diameter. By
first mixing the Freeze-Em-Pickle and salt with the meat
and then putting it through the grinder, the Freeze-Em-
Pickle and salt become better mixed with the meat.
Another way is to run the Beef and Pork Cheek Meat
through the grinder first, using the lard plate with 1 to \%
inch holes in it; then put this meat in the mixer and while
mixing add the Freeze-Em-Pickle and salt, which have
first been thoroughly mixed. Let the mixer run until the
Freeze-Em-Pickle and salt become thoroughly mixed with
the meat, which only takes a few minutes.
If a plate with large holes in it is not available, cut the
Beef and Pork Cheek Meat up small by hand and then
mix the Freeze-Em-Pickle and salt with the meat.
120
CHICADQUSA.
Fifth: — If the tierces are to remain open, they can
be covered with a clean cloth and a layer about
two or three inches thick of dry salt should be put
over the top of the cloth. This will exclude the air
and keep the top meat from getting dry and dark.
Sixth: — Cheek Meat that has been properly chilled
and packed in this manner can be kept for any length
of time and need not be overhauled. It can be kept for
a year or longer and whenever it is taken out of the
barrel and used, it will make fine Bologna and Frank-
forts with a fine color and a delicious flavor. Dry
salted Cheek Meat makes much better Bologna than the
pickled Cheek Meat. Sometimes Cheeks are very low
in price, and they can be packed and stored as above
directed and kept until the market advances; by this
method quite a sum of money can be made each year.
Seventh: — See paragraph on Temperature for Curing
Meats on page 46.
CURING BEEF AND PORK HEARTS FOR
BOLOGNA AND OTHER SAUSAGE.
(Copyrighted; Reprint Forbidden.)
First: — As soon as the beef or hog is slaughtered,
the hearts should be cut open; the pork hearts should
be cut into four squares, and the beef hearts into six
or eight pieces, being sure to cut them so that all the
crevices are open and exposed. They should then be
placed in ice water in which they should be allowed
to remain for two to three hours.
Second: — Spread the hearts on trays or racks in a
cooler as thinly as possible, and allow them to drain and
chill for 24 hours; they must be thoroughly chilled so that
all animal heat leaves them.
Use for 100 lbs. of f 1% lbs. Freeze -Em -Pickle.
Beef or Pork Hearts.\ 1 lb. of Common Salt.
Third: — Bun hearts through an Enterprise grinder,
using a lard plate with 1%-inch holes; then place in a
mixer and gradually add the mixture of Freeze -Em-
Pickle and salt. Be sure it is evenly divided and
thoroughly mixed.
121
B.HE LX-E RScCD.
Fourth: — Take a perfectly clean tierce, and sprinkle
a handful of salt, and a little Freeze - Em - Pickle on
the bottom; put the salted hearts into the tierce and
tamp them down with a tamper as hard as possible.
The object in tamping with a tamper is to get all
the air out and to close up all the cavities in the
barrel. The less air cells in the barrel, the better the
hearts will cure and keep.
Fifth: — If the tierces are to be headed up, sprinkle
a handful of salt on top of the tierces, cover nieely with
a piece of parchment paper and put in the heads, be-
ing careful that the tierces are as full as they possibly
can be before the heads are put in, and also that the
tierces are perfectly sweet before packing.
Sixth: — If the tierces are to remain open, they can
be covered with a cloth and about two or three inches
of dry salt should be put over the top of the cloth.
This will exclude the air, and will keep the top meat
from getting dry and dark.
Seventh: — Hearts that have been properly chilled and
packed in this manner can be kept for any length of
time and need not be overhauled. They can be kept
for a year or longer, and whenever taken out of the
tierces to use, they will make fine bologna and such
sausage as hearts can be used for. Quite a quantity
of properly cured hearts can be used in the manufacture
of sausage with very good results. They will have a
fine color and a delicious flavor. Hearts should never
be pickled for Bologna, but should always be dry
salted as above directed. It is very often the case
that hearts can be bought at a small cost when the
market is low, and if so purchased and packed and
stored as herein directed until the market advances and
meat is high, they can be made into . bologna with a
very handsome profit.
Eighth: — See paragraph on Temperature for Curing
Meats on page 46. ,
122
lit?
. T_J. S. A.
GERMAN STYLE HAM SAUSAGE
(Copyrighted by B. Heller &• Co.; Reprint Forbidden.)
German Style Ham Sau-
sage is made very much
like Bologna, except that
the meat should be
chopped finer. For every
100 lbs. of Ham Sausage,
take the following:
50 lbs. of Pork Trim-
mings.
40 lbs. of Beef Trim-
mings.
5 lbs. of Pork Speck (Back Fat).
Bull-Meat-Brand Flour in the percentage proportion al-
lowed by your State Food Law.
3^ lb. "B" Condimentine.
2 lbs. of Salt.
6 to 8 ounces Zanzibar-Brand Frankfort Flavor.
First:— Salt the Pork and Beef Trimmings four or five
days ahead, using to each 100 lbs. of meat 1 lb. of Freeze-
Em-Pickle, as directed on page 111. No salt or anything
in addition to the Freeze-Em-Pickle should be added when
the meat is put down to cure. The salt is added when the
Sausage is made.
Second:— When making Ham Sausage, use the Pork and
Beef in the proportions as stated above and when about
half chopped add the Speck or Back Fat.
Third:— After adding the Fat, add sufficient salt so as to
have 2 lbs. to each 100 lbs. of finished Ham Sausage. Also
add 6 to 8 ounces Frankfort Flavor.
Fourth:— Now proceed to chop or grind the meat ac-
cording to directions given on page 114, using cracked ice
to keep the meat cool.
123
Fifth:— When the meat is chopped, stuff it into Beef
Bung Casings. After the Sausage is stuffed, it is well to
wrap string around it tight, so the Sausage will be firm
when cooked and will not drop in the smoke house.
Sixth: — Smoke this sausage carefully over a medium
warm fire.
Seventh:— Cook the Sausage from \% to 1>£ hours, in
water 155 degrees hot. Vary the time according to the
thickness of the Sausage. See directions on page 117 for
coloring Bologna casings and color the casings of this Sau-
sage the same way.
Eighth: — After Sausage of any kind has been cooked,
it should be handled as follows: Pour boiling water
over it to wash off the surplus grease that adheres to
the casings and then pour cold water over it to shrink
and close the pores of the casings. This is very im-
portant and it should be closely observed by all packers
and sausage makers who wish to have their Sausage
look nice and fresh in appearance.
HOW TO PREPARE CASINGS BEFORE
STUFFING.
(Copyrighted; Reprint Forbidden.)
Before casings are stuffed, they should always be
soaked in warm water, so as to make them pliable, so
they will stretch to their utmost limit when being
stuffed. If they are properly soaked, they will stretch
considerably and will not burst as easy as they will if
they are not properly soaked. The casings should be
soaked in water about 90 degrees temperature Fahren-
heit, from one to two hours, depending upon how old
and dry they are. If the casings are very old and dry,
they will have to be soaked until they are perfectly
soft and pliable. When casings are soaked in water
that is too hot, the casings are scalded and become ten-
der and will burst when being stuffed, and the heavy
Sausage will tear loose in the smoke house.
124
GH I CAGD. TU. S.JFL.
Show to prevent bursting and
shrinking of sausage.
(Copyrighted; Reprint Forbidden.)
Many undergo a great deal of trouble from the burst-
ing and shrinking of Sausage and it is a trouble which
Jean be easily avoided, as it is entirely owing to the
manner of boiling the Sausage. Ordinary round or long
(Bologna should be kept in water at 160 to 170 degrees
Fahrenheit for about 30 minutes, and thick large
Bologna should be kept in water from 155 to 160
| degrees Fahrenheit from three-quarters of an hour to
one hour, according to the size. If the Sausage is very
'large, it will take from one and one-quarter to one
and one-half hours to cook them thoroughly. "When
Sausage is boiled in water that is too hot the particles
of meat will crumble and separate. The Sausage will
taste dry, although water will be in the crevices be-
tween the small pieces of meat. The Sausage will look
rough on the outside and will also lose more weight
than when boiled as above directed. Many of them
will burst when the water is too hot. After Sau-
sage of any kind has been cooked, it should be
handled as follows: Pour boiling water over it to
wash off all the surplus grease that adheres to the
casing and then pour cold water over it to shrink and
close the pores of the casing. This is very important
and should be closely observed by all packers and
sausage makers who wish to have their Sausage look
nice and keep its fresh appearance.
125
H.HE
ScC D.
HAMBURGER STEAK
JH! '•"''-*
\." •* -<■-:- .••-.:." J Vv.v.-..-V:'o»
&*£
HOW TO SEASON HAMBURGER SO AS TO
MAKE IT MORE PALATABLE AND
PLEASING.
(Copyrighted; Reprint Forbidden.)
A very successful way of increasing trade on Ham-
burger is to season it with one ounce of Zanzibar-
Brand Hamburger Seasoning to every 25 pounds of
meat. This gives the meat a Delicious Flavor, makes
it more Palatable and Pleasing to the Taste and much
more Appetizing and Satisfactory to the Customer.
Sometimes Hamburger when made without Seasoning
has a peculiar flavor and meat odor which many cus-
tomers object to.
All this trouble is overcome by Seasoning all Ham-
burger with our Zanzibar Brand Hamburger Season-
ing, as it gives the meat a Delicious Flavor and Aroma.
This is something that will increase the sale on
Hamburger wherever it is used.
126
CHICADD, TJ. S. A.
I HAMBURGER SAUSAGE I
Below we give the re-
cipe for a New Sausage
that is well liked where-
ever it is being tried,
and we advise every
butcher to make use of
it. This Sausage is a
success, takes well with
the trade when made up
right and is very easy to
make. It is a nice eat-
ing Sausage and cus-
tomers are always
pleased to get hold of
something new for a
change. Making Ham-
burger Sausage gives the butcher an opportunity for
selling all the small pieces of beef and a large per-
centage of beef fat at a good profit, which is very often
not easily sold otherwise.
DIRECTIONS FOR MAKING HAMBURGER
SAUSAGE.
(Copyrighted; Reprint Forbidden.)
; Take—
70 lbs. Beef Trimmings.
I 20 lbs. Beef Fat.
Bull-Meat-Brand Flour in the percentage proportion al-
lowed by your State Pure Food Law.
20 lbs. Water.
6 to 8 ozs. Zanzibar Brand Hamburger Seasoning.
1 lb. Freeze-Em-Pickle.
2 or 3 large size Onions.
2 lbs. Salt.
First:— Take the 70 lbs. of Beef Trimmings and trim
out all the sinew and cut them into small pieces.
Second: — Spread the meat on a table and sprinkle
over it 1 lb. of Freeze-Em-Pickle to 70 lbs. meat. Mix
it thoroughly so that the Freeze-Em-Pickle gets to all
parts of the meat and then run the meat through a
sausage grinder, through a medium fine plate, so as to
1
b . h: e
as
&CQ
cut the meat into small pieces, so that the Freeee-Em-
Pickle is thoroughly mixed with the meat. Then place
it in the cooler in tubs or boxes not deeper than six
inches and allow it to remain there from one to two
days to cure. It is better to allow the meat to cure
for two days or longer.
Third: — After the Beef is cured take 20 lbs. of
Suet or Beef Fat, from the Brisket is the best, cut it
up with 2 or 3 large Onions and run the Beef Fat
and Onions through the meat grinder and grind it very
fine, then mix the ground Beef Fat with the 70 lbs. of
Cured Beef.
Fourth: — Put Legal amount of Bull-Meat-Brand Flour,
6 to 8 ounces of Zanzibar-Brand Hamburger Seasoning and
2 lbs. of Salt in a pail and add 20 lbs. of cold water.
After mixing add this to the ground Beef and Suet.
Fifth:— Mix the Beef, Suet, Bull-Meat-Brand Flour,
Seasoning, Salt and water together as well as possible
and then run it through the meat grinder again.
Notice: — Hamburger Sausage can also be made with-
out curing the meat in advance if one prefers.
Simply mix the Beef, Fat, Bull-Meat-Brand Flour,
Hamburger Seasoning, Finely Cut-Up Onions, Freeze-
Em-Pickle and Salt all together, run it through a
Grinder and add the water while grinding and mixing,
and when ground it is ready for sale. This sausage
will, however, have a different flavor than when made
of cured meat as above.
Sixth: — After the Sausage is ground, spread it out
on a platter, decorate it nicely with parsley, a few
pieces of sliced lemon or orange, which adds to its
attractiveness.
With each can of Hamburger
Seasoning we furnish some of these
cards free. Take a beef skewer,
split the end of it so the card
can be put into the slit and then
stick this skewer into the plat-
ter of Hamburger Sausage. This
little card will nelp the sale
and you will be surprised at the
many compliments you will receive
on this new Sausage. We will
gladly furnish as many as are de-
sired of these cards free of charge
to any butcher who is using our
Hamburger Seasoning.
HOME MADE
HAMBURGER
SAUSAGE
15* PER LB.
.2 LBS.F0R25*.
128
DIRECTIONS FOR MAKING
FRESH PORK SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Take 100 lbs. of Fresh Pork Trimmings and
while chopping add
Bull-Meat-Brand Flour in the percentage pro-
portion allowed by your State Pure Food Law.
% to 1 lb. "A" Condimentine.
1 lb. Salt.
8 to 10 ounces Zanzibar-Brand Pork Flavor.
Use sufficient cracked ice to keep the mixture cold. This
will make a most delicious pork sausage.
When this is properly mixed it is ready for the stuffer.
Pork Sausage should be stuffed into hog casings, or it may
be simply put up in bulk.
Note:— By using the above quantity of "A" Condi-
mentine to each 100 lbs. of trimmings, it will prevent fresh
pork sausage from turning sour or gray for several days, if
kept under proper conditions and at a low temperature. It
keeps the pork sausage in a firm, fresh condition. "A"
Condimentine does not alter or affect the color of the sau-
sage meat, but simply enables the meat to retain its own
natural color. The use of this harmless condimental prep-
aration is a great advantage to all packers and sausage
manufacturers, especially when the sausage is shipped
distances or is delivered from wagons to the small retailers.
"A" Condimentine is guaranteed to comply with the Pure
Food Laws and the Federal Meat Inspection Law. Its
use is permitted in all U. S. Government Inspected
Packing Houses. Sausage does not have to be labeled
129
B. PI E r^I^E K. Sc CD.
HI
to show the presence of a preservative when "A"
Condimentine is used.
There are many kinds of Flours and Binders on the
market, but the Sausage Maker will find Bull-Meat-Brand
Flour to be thoroughly reliable, especially for Pork Sau-
sage, as it does not so easily sour or ferment and it makes
an emulsion of the fat and water, and when the Sausage
is fried the grease and meat juices will not fry out of it
readily, but will remain in the Sausage. Pork Sausage
made with Bull-Meat-Brand Flour is much more easily
digested than when made without it, because the fat goes
into the stomach in the form of an emulsion when the
Sausage is eaten, and in this way is more easily digested
and absorbed. In using a Binder for Sausage, if it is the
Butcher's desire to turn out a Fine- Flavored Sausage and
one that is juicy when eaten, it is very important that he
be very careful what kind of a Binder he uses. There are
many Binders on the market, sold simply for the pur-
pose of making money, which are utterly worthless.
They make the Sausage dry and instead of improv-
ing the quality of the Sausage, they are a great detri-
ment to it. If the Butcher takes a pride in his goods
and wants to make Sausage that his trade will like,
he should not buy these Binders, as he is simply
throwing his money away and spoiling his goods by
using them. Therefore, it is always advisable when
buying from jobbers to insist upon getting the Genu-
ine B. Heller & Co.'s Bull-Meat-Brand Flour, as you
will then know exactly what you are getting, as our
guaranty is on every package,
SMOKED PORK SAUSAGE
(Copyrighted; Reprint Forbidden.)
Pork Sausage not sold the day it is made may be
smoked the following day and sold for Smoked Pork
Sausage. Pork Sausage smoked the day after it is
made will keep much better than when they are
smoked as soon as made, because Sausage that have
been kept in a cooler for 24 hours after being made
are thoroughly cured, so they will stand the heat of
the smoke house, and will have an entirely different
flavor than if they are subjected to the heat when the
meat is fresh and is not fully cured.
130
CHICADD, TU. S.A
HOW TO CURE MEAT FOR HEAD CHEESE.
(Copyrighted; Reprint Forbidden.)
The proper way to make Head Cheese is to make
it from Cured Meat only, and all the Heads and Meat
used for it should be cured for 10 to 14 days in a
brine made as follows:
1 lb. Freeze-Em-Pickle.
7 lbs. of Salt.
5 gals. Water.
Head Cheese made from Meat cured by this process will
have a fine red color and will keep well under proper con
ditions in warm weather. Always add Bull-Meat-Brand
Flour to Head Cheese, as it makes it firm and combines with
the fats and juices of the meat, so as to keep the
Head Cheese from drying out and thereby losing its
flavor.
DIRECTIONS FOR MAKING HEAD
CHEESE.
(Copyrighted; Reprint Forbidden.)
The proper meat to use for making Head Cheese is
that which has been cured by the Freeze-Em-Pickle
Process, as above described, but it can also be made
from fresh meat if desired. It will, however, be much
better and will keep for a longer time if made from
meat cured by the Freeze-Em-Pickle Process.
First: — Boil the Heads slowly, and long enough so
that the meat can be easily stripped from the bone.
131
B.HE LLE R. ScCD.
Hi
Second: — Boil the Hog Binds and the Hog Pat in
nets at the same time as when boiling the heads. When
the Binds are almost cooked through, remove them
from the kettle and chop or grind them fine. The Fat
when cooked, should be cut up into 1%, to 1% inch
square blocks.
Third: — Also boil about 15 lbs. of Cured Hog
Tongues, and when they are cooked, cut them in strips.
Fourth: — The proper proportions for making good
Head Cheese are as follows, but, the quantity of the
different kinds of meat can be varied according to the
stock on hand:
10 lbs. of Fresh Hog Back Fat.
15 lbs. of Cured Hog Tongues.
25 lbs. of Hog Binds.
60 lbs. Cured Hog Head Meat (after removal from bone).
Ball-Meat-Brand Flour in proportion as allowed by your
State Pure Food Law, but not over 5 lbs.
1 lb. of "A" Condimentine.
1 lb. of White Berliner Brand Konservirung Salt.
If any salt is needed add sufficient to suit the taste.
If the meat is fully cured, no salt need be added.
Fifth:— The 60 lbs. of Head Meat must be cut into
small pieces % to % inch in size, either by hand or by
machine.
Sixth: — The Binds must be cut fine; the finer the
better.
Seventh: — The Tongues must be cut into strips. The
more Tongues used, the better will be the Head Cheese.
Eighth: — Mix thoroughly together the Tongues,
Binds, Head Meat, Bull-Meat-Brand Flour, the Pre-
pared Head Cheese Seasoning and 1 lb. "A" Con-
dimentine. At the same time mix into the Meat
as much of the Water in which the meat was
boiled as the Meat will absorb while being mixed. This
water, in which the Heads have been cooked, con-
132
CHICAB O. U. S. A.
tains Gelatine which has been drawn out of the meat
while boiling, and this water congeals like Jelly when
it becomes cold. The more of this water put into Head
Cheese the better it will be, therefore add all of it that
the meat will absorb. Bull-Meat-Brand Flour, in the
proportion given in the above formula, will make a
very different Head Cheese from what can be made
with some of the other Binders on the market. It
will pay sausage makers to use B. Heller & Co. 's
Genuine Bull-Meat-Brand Flour instead of any of the
imitations now on the market. None of the other
Binders that we have tested in our laboratory will
prove as satisfactory as Bull-Meat-Brand Flour. If the
Butcher uses the best of ingredients and follows the
proper methods, he is bound to make the best prod-
ucts; but the most careful sausage maker cannot make
fine products unless he uses good material.
Ninth: — After the Head Cheese Meat, Bull-Meat-
Brand Flour and water in which the Heads have been
boiled are mixed as above directed, stuff in Beef
Bungs or Hog Stomachs and boil in water 155 degrees
hot until they are cooked through. This will require
from one to one and one-half hours, depending upon
the thickness.
Tenth: — When cooked, remove from the kettle and
place in cold water until they are partly cooled; then
lay them on boards and press them down by putting
boards over the Head Cheese with weights on them.
Head Cheese is sometimes smoked after it is pressed.
Eleventh: — If they are not smoked, rub them with White
Berliner Brand Konservirung Salt in order to prevent them
from getting slimy.
133
B.K.E
Sc cza.
CURING MEATS FOR LIVER SAUSAGE.
(Copyrighted; Reprint Forbidden.)
Good Liver Sausage should always contain a certain
amount of Meat and Fat in addition to the Liver. This
Fat and Meat should be cured for a week or two, before
making the Sausage, in a brine made as follows:
1 lb. Freeze-Em-Pickle.
7 lbs. Salt.
5 gals, of Water.
Liver Sausage made from Meat which has been cured
in this manner will keep much better after it is made.
Where it is necessary to ship Liver Sausage any great
distance, or to keep it on hand any length of time after
it has been made, the Livers should also be cured in
the above brine for two weeks before making the Sau-
sage. The best way to cure the Livers for this purpose
is to cut them into strips after they have been chilled
for 24 hours and then put them into the brine to cure.
Packers who must ship Liver Sausage during the sum-
mer months will find the above directions in making
Liver Sausage very valuable.
DIRECTIONS FOR MAKING LIVER SAU-
SAGE.
(Copyrighted; Reprint Forbidden.)
Take 70 lbs. of Hog Livers, 25 lbs. of Pork Necks;
the entire Boned Head can be used instead of the
Necks, or the trimmings which are cut from Bellies
will work into Liver Sausage very nicely.
First: — Scald the Livers by pouring boiling hot
water over them or dip them into boiling water until
they are scalded through to the center. Then throw
them into the ice water or put them into a tub of cold
water and allow the water to run into the tub until the
Livers are cooled through to the center, otherwise,
they might sour in a short time.
134
CZ KE I C A C3- CD, U. S. A.
Second: — Cook the Hog Necks, Heads or Bellies and
remove all the meat from the bone.
Third: — Chop the meat as fine as possible. When an
Enterprise Grinder is used, grind the meat as fine as it
can be ground through a fine plate; then add the
Livers, which have also been ground as fine as it is
possible to get them. The finer and better the Livers
and Fat are ground, the finer and better will be the
Liver Sausage.
Fourth: — When grinding, add to 100 lbs. of Sausage:
3 large size Onions.
Bull-Meat-Brand Flour in percentage proportion as al-
lowed by your State Pure Food Law.
6 to 8 ozs. of Zanzibar-Brand Liver Sausage Seasoning.
1 lb. "A" Condimentine,
All of these should then be well mixed, and as much
of the Water in which the Meat was boiled should
be added to the mixture as the Meat will absorb.
Fifth: — Stuff very loosely into Hog Bungs or Beef
Casings, and boil very slowly, otherwise, they will
burst; never have the water hotter than 155 degrees.
The length of time to boil is % to 1 hour, which will
depend entirely upon the thickness of the Sausage.
Sixth: — After they are boiled, place in ice water, in
which they should be kept until they have been chilled
through to the center; then remove them from the
water and place in the cooler. After the Sausages are
chilled rub the casings with some White Berliner
Brand Konservirung Salt, to prevent the Sausage from
getting slimy.
DIRECTIONS FOR MAKING BRAUN-
SOHWEIGER LIVER SAUSAGE.
(Copyrighted; Reprint Forbidden.)
Braunschweiger Liver Sausage is made of neck
pieees from Lean Hogs, Hog Livers, Gut Fat, Trim-
mings from Bellies and Back Fat, all of which must be
steamed before being chopped. For 150 lbs., or less
amounts in the same proportion, take:
10 lbs. Gut Fat.
30 lbs. of Belly Trimmings.
20 lbs. of Back Fat.
40 lbs. of Neck Pieces.
50 lbs. of Hog Livers.
First: — Take the above quantities, put them into a
kettle and steam them at about 180 degrees or 190
degrees until the meat is tender. Care must be taken
135
B.HE LLERSc CZ O.
that the water does not boil. It should not be hotter
than 190 degrees or just enough heated to make it
simmer.
Second: — Separate the Livers from the other Meat
that has been steamed and chop it or grind it fine.
Third: — Take all of the other Meat out of the ket-
tle, strip it from the bones and rinds, put it in a chop-
per or grinder, and chop, rock or grind fine. The finer
the better. While chopping add:
5 large size Onions.
The Bull-Meat-Brand Flour
10 to 12 ozs. Zanzibar Brand Liver Sausage Sea-
soning.
1 lb. "A" Condimentine, and as much of the Soup in
which the Meat was steamed as the Meat will absorb.
Fourth: — Then put all of the chopped Meat, includ-
ing the Livers, into a trough and mix all the Meat
thoroughly, adding as much more of the Soup while
mixing, as the mixture will absorb.
Fifth: — Stuff loosely into Hog Middles or Hog
Bungs, and boil very slowly, otherwise, they will
burst; boil them until they are filled and swell out.
Never have the water hotter than 155 degrees. The
length of time to boil is % to 1% hours, which will
depend entirely upon the thickness of the Sausage.
Sixth: — After they are boiled, place in cold water —
ice water is the best — in which they should be kept
until they have been chilled through to the center,
but while chilling the Sausages must be turned fre-
quently to keep the grease from congealing to one side;
then remove from the water, and place in a cooler.
After the Sausages are chilled, rub the casings with
some White Berliner Brand Konservirung Salt, to pre-
vent the Sausage from getting slimy.
Seventh: — If it is desired to smoke the Braunschwei-
ger Liver Sausage it can be smoked the following day.
SMOKED COLORED LIVER SAUSAGE
Color the casings in a solution of our Zanzibar-Carbon
Brand Mixture by momentary dipping before watering,
cutting and tying them. This will give Liver Sausage the
desired smoke shade color.
136
CHI C-fLO □, U. S. J=L.
BLOOD
5AU5AGE
BLOOD SAUSAGE.
(Copyrighted; Reprint Forbidden.)
Blood Sausage is always made from partially Cured
Meat. This Meat should be cured for 10 to 14 days
in a brine made as follows:
1 lb. Freeze-Em-Pickle.
7 lbs. Salt.
5 gals. Water.
Blood Sausage made from Meat which has been cured
by the Freeze-Em-Pickle Process will have a delicious
flavor and will keep well in any climate.
Use Bull-Meat-Brand Flour (in percentage proportion as
allowed by your State Pure Food Law) in making Blood
Sausage, as it tends to absorb fat and meat juices, prevent-
ing the Sausage from drying out so readily and becoming
unpalatable.
TONGUE BLOOD SAUSAGE
(Copyrighted by B. Heller & Co., Reprint Forbidden.)
Tongue Blood Sausage is made the same as
either Formula No. 1 or Formula No. 2, with the
exception that Cured Hog Tongues are added to it.
The more Tongues used, the better will be the
sausage. Always use Tongues that have been thor-
oughly cured by the Freeze-Em-Pickle Process as
they will have a nice red appearance in the Sausage.
Boil the Tongues until they are done and then cut
into strips and mix into the sausage at the same
time as the blood is added.
137
B.HE
^E
ScCD.
DIRECTIONS FOR MAKING BLOOD
SAUSAGE.
(Copyrighted; Reprint Forbidden.)
To make 100 lbs. of Blood Sau-
the following proportions
which we will call Formula No. 1:
20 lbs. of Cheek Meat, either fresh
or salted.
15 lbs. of Hearts,
either fresh or
salted.
15 lbs. of
Pork Rinds,
either fresh or
salted.
20 lbs. of Pork Speck (back fat), either fresh or salted.
25 lbs. (3 gallons) of Hog or Beef Blood.
Bull-Meat-Brand Flour in percentage proportion as al-
lowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor.
V 2 lb. "B" Condimentine
2 lbs. of Salt, to suit taste.
y 2 lb. Freeze-Em-Pickle.
Salted Meat is preferable in making Blood Sausage
but fresh Meat can be used if desired.
First: — Take 25 lbs. of Fresh Hog or Beef Blood, and
stir until the blood remains thin and will not congeal.
Second: — Put the Pork Rinds in a pudding net and
boil until about three-quarters done. Care must be
taken not to boil them too long, otherwise they will
become too pulpy when boiled the second time in the
Sausage.
Third: — Boil the Cheek Meat and Hearts until done.
The Cheek Meat and Hearts should be boiled as slowly
as possible. The slower the boiling the better will be
the Sausage.
Fourth: — After they are cooked, put the Pork Rinds
In a chopper or meat grinder and cut them as fine
as possible. The finer the better. After the Cheek
Meat and Hearts have been cooked, they should be cut
up coarse by hand, or chopped coarse in a chopper.
Fifth: — The Pork Back Fat must be scalded by pour-
ing boiling water over it for a few minutes. It should
then be cut into small squares or cubes by hand or
with a pork back fat cutting machine.
138
CHICADD. U.S. A.
Sixth: — After the Meat and Fat are all cut, add
to it:
25 lbs. of Beef Blood
The legal amount of Bull-Meat-Brand Flour.
6 to 8 ozs. Zanzibar Brand Blood Sausage Seasoning.
Salt to suit taste.
Seventh: — Mix these thoroughly and stuff into Beef
Bungs, Beef Middles or Eounds. Fill the casings only-
three-quarters full.
Eighth: — Blood Sausage should be boiled very slowly,
the water should not be hotter than 155 degrees. The
length of time for boiling depends entirely upon the
thickness of the Sausage. When done, the Sausage
will float on top of the water and will be firm and
plump. It will be necessary to prick the Casings when
boiling to let out the air.
Ninth: — When the Sausage is cooked through, re-
move it from the kettle and place it in cold water;
ice water is the best. Allow it to remain in this
cold water until it is thoroughly cooled. Then, place
on a board in a cooler and allow it to remain there
24 hours before cutting.
Tenth: — It is always advisable to use pickled or
dry-salt cured Cheek Meat and Hearts for Blood
Sausage instead of fresh ones. To cure them es-
pecially for Blood Sausage, they should be cured in
brine made with Freeze-Em-Pickle according to di-
rections in first paragraph of this article, for two
weeks before being made into Sausage. Some pre-
fer to grind the Hearts fine, and leave the Cheeks
coarse, and if this is preferred, the Hearts can be
ground with the Pork Rinds.
Formula No. 2, for making 100 lbs. of Blood
Sausage:
30 lbs. of Pork Speck (back fat).
35 lbs. of Pork Snouts or Ears.
30 lbs. of Hog or Beef Blood.
Bull -Meat-Brand-Flour in the percentage proportion as
allowed by your State Pure Food Law.
6 to 8 ozs. Zanzibar-Brand Blood Sausage Flavor
y 2 lb. "B" Condimentine.
V 2 lb. of Freeze-Em-Pickle.
2 lbs. Salt.
Cook and handle Formula No. 2 the same as Formula
No. 1, with the exception of leaving out the Hearts
and Cheek Meat.
-. 139
Ej. x~x £1
e^s
ScGQ
fcf«^a» i ^.-iw.f.-,M^-.-^A>-.,..>- T ^^,»^.i,>i..-.^ — <--.
SUMMER SAUSAGE
• •CERVELAT**,
DIRECTIONS FOR MAKING SUMMER
SAUSAGE (CERVELAT)
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Use 70 lbs. of Pork Trimmings, 20 lbs. of Lean Beef, 10
lbs. of Pork Back Fat.
First: — Before being made into Sausage, the Back Fat
must first be dry salted for two weeks in order to get it
properly cured and firm.
Second: — After the Pork Back Fat has been dry salt
cured, it should be cut up into small pieces of about one-
half inch square.
Third: — The Beef should be first finely chopped; then
the Pork Trimmings should be added and then the Pork
Back Fat. The meat should be chopped until fine and
while it is being chopped add:
2 lbs. of Salt.
yi lb. "B" Condimentine.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.
Bull-Meat-Brand Flour in percentage proportion as al-
lowed by your State Pure Food Law.
Fourth: — When the Meat is chopped, it should be packed
tightly in pans or boxes which should be placed in a cooler
having a temperature of about 40 degrees; these pans or
boxes should hold about 50 lbs. and should be shallow, not
over six to eight inches deep, so that the Meat can be thor-
oughly chilled through. The Meat in these pans or boxes
should remain in the cooler from four to six days before it
will be ready to stuff into the Casings.
Fifth: — Stuff the Sausage into Hog Bung Casings or Beef
Middle Casings and hang them in a dry room in a temper-
ature of about 45 to 50 degrees for two or three weeks.
Sixth: — They can then be smoked and are ready for the
market.
140
JTALIAH
STYLE
s*«
1 lb. of Freeze-Em-Pickle.
3/ lb. of "B" Condimentine.
CHI C ACJCD. U. S.A.
DIRECTIONS FOR MAKING ITALIAN
STYLE SALAMI SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Take 60 lbs. of Pork
Trimmings.
20 lbs. of Lean Beef.
20 lbs. of Pork Back
Fat.
Bull-Meat- Brand
Flour in percentage
proportion as allowed
by your State Pure
Food Law.
8 ozs. of Granulated Sugar.
2 lbs. of Salt.
10 to 12 ozs. of Zanzibar-Brand Summer Sausage Flavor.
2 to 3 ozs. of Vacuum-Brand Garlic Compound or Gar-
lic Condiment.
First:— Before being made into sausage, the Back Fat
must first be dry salted for two weeks to get it properly
cured and firm.
Second:—: Chop the Pork Trimmings and the Beef quite
coarse, coarser than for Summer Sausage. While chopping
add the Bull-Meat-Brand Flour, Freeze-Em-Pickle, Salt,
Sugar, Seasoning, "B" Condimentine and Garlic Compound
or Garlic Condiment, and when it is partly chopped add
the Back Fat which has previously been cut in cubes
about one-half inch square. By adding the Back Fat last
it will still be in quite large pieces when the Meat is suffi-
ciently chopped. The Fat should show quite prominently
in Salami, as it must be fatter than Summer Sausage. Two
or three ounces of Vacuum-Brand Garlic Compound or
Garlic Condiment should be added while being chopped to
give it a delicious Garlic flavor. See pages 258 and 259. The
quantity may be varied according to the demands of the trade.
Third:— When the Meat is chopped, it should be packed
tightly in pans or boxes, which should be placed in a cooler
having a temperature of about 40 degrees. These pans or
boxes should hold about 50 lbs. and should be shallow,
not over six to eight inches deep, so that the Meat can be
thoroughly chilled through. The Meat in these pans should
remain in the cooler from four to six days before it will be
ready to stuff into Casings.
Fourth:— Stuff the Sausage into Hog Bung Cas-
ings or Beef Middle Casings and hang them in a
dry room in a temperature of about 45 to 50 degrees
141
B. I-I
ScCD
HOLSTE1N
STYLE
SAUSAGE
for two or three days, then wrap twine around them
nicely as shown in cut and again hang up to dry for
two to three weeks.
Fifth: — They can then be smoked with cool smoke
made with hardwood sawdust only. Wood makes to©
much heat. Then they are ready for the market.
DIRECTIONS FOR MAKING HOLSTEIN
STYLE SAUSAGE
(Copyrighted; Reprint Forbidden.)
Take 50 lbs. of
Pork Trimmings.
40 lbs. of Beef
Trimmings.
10 lbs. of Pork
Back Fat.
First: — Before be
ing made into Sau-
sage, the Back Pat
must first be dry-
salted for two weeks in order to get it properly
cured and firm.
Second: — Put the Beef into the chopping machine
aitd while chopping it add:
2 lbs. of Salt.
% lb. "B" Condimentine
1 lb. of Freeze-Em-Pickle.
8 oz. of Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Summer Sausage Seasoning.
Bull-Meat-Brand Flour in proportion as allowed by
your State Pure Food Law.
1 small teaspoonful of Vacuum-Brand Garlic Compound
or Garlic Condiment.
Let the Beef chop until ab6ut one-half done before
adding the Pork; then chop the Pork and Beef some
before adding the square cut pieces of Pork Back Fat,
Third: — After the Meat is chopped and spiced put
it in shallow boxes or pans not over eight inches
thick, and put it in a good cooler. Keep the Meat
in a cooler for from 4 to 6 days so it is thoroughly
cured before it is stuffed.
Fourth: — Stuff in Beef Round Casings and let the
Sausage hang in a dry room at 45 to 50 degrees of
temperature for a week.
Fifth: — Then give them a good smoke and they are
ready for the market. Cool smoke is produced with
hickory, hard maple or oak saw dust only. Wood
r\-pf -^/\r\
n»Ti Ti j
CHICADD, U.S. A.
HOW TO COLOR THE CASINGS FOR
HOLSTEIN STYLE SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
See directions for momentary dipping on page 117. This
method can be used equally well on the empty casings.
After the casings have a light orange color take them out
of the solution and wash them well in hot water, cut and
tie them, then stuff the casings and hang the sausage up
to dry.
After the sausage has hung a week or two and is
dry, hang it in the smoke house for a few days to
give it a smoke flavor and it is ready for shipment.
This will save a large shrinkage and the sausage will
have a better appearance. Sausage that has had the
casing colored before being stuffed need not become
rancid, as it is not exposed to the heat in a smoke
house, which heat always causes the stearin and oil in the
fat to separate, and as soon as this change takes place the
sausage begins to become rancid.
SWEDISH STYLE
METWUR5T
SWEDISH STYLE SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Take 60 lbs. of Beef.
(Boneless Chucks, Bris-
kets and Shank Meat
can be used.)
30 lbs. of Pork Ham
Trimmings.
10 lbs. of Back Fat.
First: — Before being
made into Sausage, the
Back Fat must first be
dry-salted for two weeks
in order to get it prop-
erly cured and firm.
Second: — Cut up the
Pork Back Fat into
square half-inch cubes
by hand or with a Pork
Back Fat Cutting Ma-
chine.
Third:— Put the Beef
and Pork on the block
143
B.'H E L-JL.EI-1^. 8c CZ □.
and when partly or coarsely chopped add the cubes of
Back Fat, and when the Beef and Pork are cut fine, the
Pork Back Fat should show prominently through the
meat.
While it is being chopped add:
2 lbs. of Salt.
}£ lb. "B" Condimentine.
Bull-Meat-Brand Flour in percentage proportion as al
lowed by your State Pure Food Law.
1 lb. Freeze-Em-Pickle.
8 ozs. Best Granulated Sugar.
10 to 12 ozs. Zanzibar-Brand Swedish Style Sausage
Seasoning.
Fourth: — After chopping fine, put the Meat in a trough
and knead it with the Bull-Meat-Brand Flour until it is
tight and hard.
Fifth: — Pack the Meat tightly in 50 lb. pans or boxes
which place in a cooler having a temperature of about 40
degrees; these pans or boxes should be shallow, not over
6 to 8 inches deep, so that the Meat can be thoroughly
chilled through. The Meat in these pans or boxes should
remain in the cooler 4 to 6 days before it will be ready to
stuff into the Casings.
Sixth: — Stuff the Sausage into Beef Middles and hang
them in a dry room in a temperature of about 45 to 50
degrees for two or three weeks.
Seventh: — They can then be smoked with cool smoke
made with sawdust and are ready for the market.
HOW TO COLOR THE CASINGS FOR
SWEDISH STYLE METWURST
(Copyrighted by B. Heller &. Co.; Reprint Forbidden.)
See directions for momentary dipping on page 117. This
method can be used equally well on the empty casings.
After the casings have a light orange color take them out
of the solution and wash them well in hot water, cut and
tie *hem.
After the Sausage has hung a week or two and is dry,
hang it in the smoke house for a few days to give it a
smoke flavor and it is ready for shipment. This will save
a large shrinkage and the Sausage will have a better
appearance.
144
CHIGAGD U. S.-H..
Sausage that has had the easing colored before be-
ing stuffed need not become rancid, as it is not ex-
posed to the heat in a smoke house, which heat often
causes the stearin and oil in the fat to separate,
and as soon as this change takes place the sausage be-
gins to become rancid.
DIRECTIONS FOR MAKING POLISH
STYLE SAUSAGE
(Copyrighted; Reprint Forbidden.)
Take: 50 lbs of Pork Trimmings.
40 lbs. of Beef Trimmings.
10 lbs. of Pork Back Fat.
Before being used in the Sausage, the Pork Back
Fat should be dry-salt cured for at least two weeks or
it can be cut from dry salt sides.
First:— Cut up the Pork Back Fat into square
half inch cubes by hand or with a Pork Back Fat
Cutting Machine.
Second: — Chop the Pork Trimmings, Beef Trimmings
and Pork Back Fat quite coarse, and while being
chopped add:
2 lbs. Salt.
^ lbs. "B" Condimentine.
1 lb. of Freeze-Em-Pickle.
10 to 12 ozs. Zanzibar-Brand Polish Style Sausage Seasoning
8 ozs. of Granulated Sugar.
2 to 3 ozs. Vacuum Garlic Compound or Garlic Condiment.
Bull-Meat-Brand Flour in percentage proportion as
allowed by your State Pure Food Law. •
Third: — After the Pork Trimminsrs and Pork Back
Fat have been chopped, and mixed with the salt,
"B" Condimentine, Bull-Meat-Brand Flour, Freeze-
Em-Pickle and Vacuum Brand Garlic, stuff into
beef round casings.
Fourth: — After the sausage has been stuffed in-
to casings place them in the smoke house and thor-
oughly smoke with wood. This Polish Style Sausage
should not be boiled when made. It is boiled when eaten.
145
B.I-IE
ScCD.
HOW TO COLOR THE CASINGS FOR
POLISH STYLE SAUSAGE
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
See directions for momentary dipping on page 117.
This method will work equally well on the empty casings.
After the casings have a light orange color take them out
of the solution and wash them well in hot water, cut and
tie them.
After the Polish Style Sausage is stuffed, hang it in the
smoke house for a few hours, using wood so as to have a
hot smoke. This drys it and gives it a smoke flavor. Then
it is ready for shipment. This will save a large shrinkage
and the sausage will have a better appearance. Polish
Style Sausage that has had the casing colored before be-
ing stuffed need not become rancid, as it is not exposed to
so much heat in a smoke house, which heat always causes
the stearin and oil in the fat to separate, and as soon as
this change takes place the sausage begins to become ran-
cid.
THERE 15 NO HIGHER ART
THANTHAT WHICH TEND5
TOWARDS THE IMPROVEMENT
OF HUMAN FOOD
HENRY WARD BEECHER
145
B0CKWUR5TI
cu* i c a g o, XJ. s. -a
HOW TO MAKE FINE QUALITY
BOCKWURST
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
First: — Take 45 pounds
Beef, 20 pounds Veal, 20
pounds Lean Pork, 5
pounds Pork Back Fat
(Speck).
Second: — The Meat
should all be chopped very-
fine except the Speck,
which should first be cut
into small cub°s and then
added to the rest of the
Meat when it is partly-
chopped so that small
cubes of fat will show in
the Sausage.
Third: — "While chopping, add the following:
Bull-Meat-Brand Flour in percentage proportion allowed
by your State Pure Food Law.
}z lb. of Freeze-Em-Pickle.
}i lb. "B" Condimentine.
1% to 2 lbs. of Salt.
8 to 10 ozs. of Zanzibar-Brand Frankfurt Sausage Sea-
soning.
3 tablespoonfuls of very finely cut Chives.
6 heaping tablespoonfuls of finely chopped Parsley.
Sufficient artificial ice to keep the meat cool while grind-
ing, added a little at a time.
Fourth:— When the meat is all cut up fine and properly
mixed with the spice, it should be stuffed in Narrow Sheep
Casings and turned off in links about 2]i inches long.
Fifth:— As a rule Bockwurst is sold without smoking,
but it can be given a light smoke if desired.
Sixth:— To prepare Bockwurst for the table, it should be
steamed five or six minutes in hot water.
147
B. K E I_L-E R Sc CD
'KEEPING SAUSAGE
INJWARM WEATHER
Pork Sausage, Bolog-
na, Frankforts, Head
Cheese, Liver Sausage,
etc., can be kept in a
good condition, by
simply putting them,
solution of 1 lb. of Cold-
in three gallons of water.
In
'every night, in a
Storine dissolved
iThis solution should be kept in the Cooler
I the morning remove the Sausage from the solu-
tion, hang it up and expose it for sale, and
what remains unsold in the evening, simply put back
in the brine for the night.
In this way Sausage can be kept fresh and nice
appearing for some time, and it will not shrink and
dry up. This enables the dealer to keep a large, at-
tractive display on hand in his shop without any dan-
ger of the goods spoiling.
By keeping the Sausage in this way, it does not dry
out, nor become slimy or moldy as it would if hung up
in the cooler. Sausage can also be shipped a reason-
able distance in a Cold-Storine solution to better ad-
vantage than if shipped in any other way.
On arrival it should be removed from the solution,
hung up and allowed to drain and dry. In the even-
ing it should be replaced in the same solution for keep-
ing over night.
Never put Smoked Sausage and Fresh Sausage in
the same solution. Each kind of Sausage should be
kept in a separate solution.
FRESH TRIPE AND PIGS FEET.
Fresh Tripe and Fresh Pig 's Feet turn dark and spoil
very easily, but by placing them every evening in a
Cold-Storine solution made of one pound of Cold-
Storine dissolved in three gallons of water, they can
be kept in a good condition for a number of days.
Every morning they may be taken out of the solu-
tion, and those not sold during the day should be put
back into the Cold-Storine solution overnight. The so-
lution for Tripe and Pig's Feet should not be used for
storing anything else in it.
SWEET BREADS AND BRAINS.
Sweet Breads and Brains can also be kept in the
same way as Tripe and Pig's Feet.
148
CHIGADail S. A.
■:■;■ ..". ' ' . ' .
C"P-
X,
EE§
(Copyrighted; Reprint Forbidden.)
First: — Clean the Feet as carefully as possible and
then cure them in brine made as follows:
6 lbs. of Salt.
1 lb. of Freeze-Em-Pickle.
5 gals, of Water.
The Feet should be cured in this brine from four to
five days. This brine can be used over and over again
for curing Pickled Pigs Feet, until it becomes thick
from the substances drawn out of the Feet.
Second: — After the Feet have been cured for four
or five days, cook them as follows: Heat a kettle of
water boiling hot; then throw the Pigs Feet into it and
keep the heat on until the water begins to boil; then
check the fire or steam, and simply let the water sim-
mer just as slowly as possible until the Feet are nicely
cooked. The slower they cook, the better, and they
ought to remain in the hot water for about four hours,
when cooked at a low temperature.
Third: — When they are cooked through, turn on cold
water and let the water overflow until all the heat is
out of them, and nothing but cold water overflows,
and then let the Feet cool well.
Fourth: — Split the Feet through the center and pack
them. If they are to be packed in tierces and kept on
hand for any length of time, the vinegar that is put
over them should be 60 grains strong, but when they
are packed in small packages for immediate use 40
grains is strong enough.
Fifth: — When packing the Feet add to every 100 lbs.
8 to 10 ounces of Zanzibar Brand Pickled Tongue
Seasoning.
149
i— \ Ir-T l— "
^3
&CQ
STORING PICKLED PIGS FEET.
(Copyrighted; Reprint Forbidden.)
There are certain seasons of the year when Pickled
Pigs Feet are in great demand, while there are other
seasons when they are a slow sale. We, therefore, give
here a formula for keeping Pickled Pigs Feet in vine-
gar so they can be kept for one year if necessary in
a perfect condition. Salt, cure and boil the Pigs Feet
the same as above, but instead of boiling them all done,
boil them only about half done; then split them and
put them in tierces and fill the tierces with 60-grain
vinegar and store in cold storage. The 60-grain vine-
gar has a tendency to soften the meat. After they
have been in this strength of vinegar for some length
of time, they will become soft just as if they were
thoroughly cooked, but if it is necessary to use them
before they are soft, roll them into the engine room
or in a place where it is very warm, and turn the
tierces on their end. Keep the top of the barrel cov-
ered with water — we mean on the top of the head — so
that the head will not dry. The bottom of the barrel
will not shrink and dry because the vinegar on the
inside keeps it moistened, but if the top is not kept
wet the barrel will shrink and begin to leak. By
allowing the Pigs Feet, which are packed in strong
vinegar, to remain in a very warm place for a week
or so, they will become nice and tender; they are then
to be repacked with 40-grain vinegar in small packages
for the market.
PICKLING TRIPE.
(Copyrighted; Reprint Forbidden.)
Select Tripe that is
fresh and has not been
lying around long
enough to attract the
bacteria ever present in
the air.
Tripe should be pre-
pared b y thoroughly
cleaning and washing the paunch in at least three or
four changes of water. After that, a tub of cold water
HOME- MADE
P/CKL£D
T/f/ffE
150
l«-*±*J-»^f gjg
. LJ. S. A.
should be prepared and a lump of unslaked lime, the
size of an English Walnut, should be added to about
50 gallons of water. Allow the lime to dissolve and
then stir the water to thoroughly mix it. In this
solution place the washed Tripe and allow it to soak
for five or six hours. The water should be kept cold.
A small piece of ice may be put in the water if
necessary. Before the Tripe is put into the last soak-
ing water, the inside should be scraped with a hog-
scraper so as to remove the inside skin. The outside
film or skin should also be scraped off. The boiling
vessel should be thoroughly washed before the Tripe
is placed in it for cooking. If there is any foreign
substance whatever in the kettle, it will diseolor the
Tripe. On the other hand, it may be turned out per-
fectly white if the boiling vessel is in proper condition.
Two ounces of B. Heller & Co.'s Lard Purifier mixed
in 50 gallons of boiling water will assist to keep the
Tripe White.
Scald the Tripe thoroughly and scrape both sides
well with a hog-scraper. The Tripe is then ready to
be cooked.
In cooking, allow the water to come to the boiling
point. It should then be reduced to a simmer until
the Tripe is thoroughly cooked. When cooked, cold
water should be turned on and allowed to overflow
until the Tripe has thoroughly cooled. After it is
thoroughly cooled, pack in tierces with vinegar that
is 60 degrees strong. Always use White Wine Vinegar.
If it is desired to ship Tripe after it has been vinegar-
cured, it should be repacked in vinegar 40 degrees
strong.
To give the Tripe a nice flavor, add to every 100
lbs. of Tripe 8 to 10 ounces of Zanzibar Brand Pickled
Tongue Seasoning.
Many have trouble through their inability to cook
Tripe tender. This, in most cases, is owing to the
fact that the Tripe is boiled too much in water that
is too hot. Water in which Tripe is being cooked
should be allowed to come to a boil, after that, it
should be put on a slow fire where it will cook the Tripe
by simmering. A simmer is water that is hot, but not
boiling, or 155 to 160 degrees. Boiling water will
always shrink and toughen Tripe. It will take longer
to cook some Tripe than others, depending upon the
age of the animal from which it is taken. Tripe should
be allowed to simmer until it is cooked tender.
151
5< Jri ]E]
^s
ScCQ
HOME-MADE'
c^MINCE MEAT
MINCE MEAT.
(Copyrighted; Reprint Forbidden.)
The following directions
will make a delicious
Mince Meat:
Take 4 lbs. of lean
Beef, boil it until it is
fairly well cooked and
then chop or grind it
very fine.
Add 8 lbs. of Hard
Green Apples, cut into
small cubes.
1 lb. of very finely
chopped suet.
3 lbs. of seeded Eaisins.
2 lbs. of Picked Cur-
rants, carefully washed
and dried.
2 to 5 lbs. of Citron,
cut up into small pieces.
1 lb. of Brown Sugar.
1 pint Cooking Molasses (pure New Orleans Molasses
is the best, and it must be free from Glucose).
1 quart of Sweet Cider.
1 Tablespoonful of Salt.
1 Teaspoonful of Ground Black Pepper.
1 Teaspoonful of Mace.
1 Teaspoonful of Allspice.
y% Teaspoonful of Cinnamon.
A little grated Nutmeg.
A pinch of Cloves.
Mix the above thoroughly, then heat slowly on the
stove and boil for half an hour.
If the Mince Meat is to be put in jars and sealed
up tight, the hot Mince Meat should be put into pint
and quart jars, the jars should be filled up to the brim
and the tops screwed down tight immediately.
If the Minee Meat is to be kept in bulk and not
sealed up in jars, add y<± pint of good Brandy after the
Mince Meat has been cooked and allowed to become
nearly cold, stirring the Brandy into the Mince Meat
thoroughly and then pack into stone crocks, cover
tightly and keep in a very cool place where the Mince
Meat will not freeze. This Mince Meat will keep all
winter.
152
C H I GJ5.GD, U. S. A.
The above quantities can be increased or decreased
proportionately, according to the total amount of
Mince Meat desired at one time.
Dry or concentrated Mince Meat is made same as
above, except that dried apples are used instead of
fresh apples, and no liquids are added. Wet Mince
Meat is better than the dry and will give better satis-
faction.
DIRECTIONS FOR MAKING SOUSE.
(Copyrighted; Reprint Forbidden.)
First: — Take nicely cleaned Pigs Feet, Pigs Snouts,
Hocks, Tails or Ears, and put them in a kettle on a
stove, or fire or in a steam jacket kettle.
Second: — Add just enough cold water to entirely
cover them.
Third: — Boil until the Meat can be removed from
the bones.
Fourth: — Eemove the Meat from the bones, and put
it back into the water in which it was boiled; then
add to this water enough White Wine Vinegar to
give it a nice sour taste. The quantity of vinegar
will depend upon its strength.
Fifth: — Add the following proportions of spice,
which can be changed to suit the amount of Souse
you are making. For 100 lbs. Souse use:
2 lbs. of Granulated Sugar.
8 to 10 oz. Zanzibar-Brand Pickled Tongue Seasoning.
Sixth: — Mix the spice with the Meat, and boil about
15 minutes; then remove from the fire. Put the Souse
into square tin pans, and allow it to set 24 hours be-
fore removal. If desired, a lemon and 2 or 3 good
sized Onions may be cut into small pieces, and mixed in
the Souse before it is boiled; some like this, and some
prefer it without Onion or Lemon. Do not use too
much Lemon as it will make the Souse taste bitter.
153
-Ed. x-i jE
ScCD.
VINEGAR PICKLED PIGS TONGUES.
(Copyrighted; Reprint Forbidden.)
PICKLED
Take salted Pigs
Tongues that have been
cured for 30 days and
scald them in hot water;
then remove the skin
and gullet. Boil slowly
for three hours, the
same as boiling Pigs
Feet; the slower they are boiled the better; then cool
the Tongues, in the same manner as directed for
cooling Pigs Feet.
Another way is to take them out of the Brine and
cook them, and then take off the skin and gullet
after they are cooked. When handling large quan-
tities, this latter method will not work as well as the
first method, because after the Tongues are boiled,
they must be cooled in the same vat, and after they
are cooled, the skin does not remove so easily. That
is why it is better to scald them in boiling water
first and then remove the skin and gullet, then boil
them.
Split the tongues through the center and pack in
Vinegar the same as Pigs Feet and add to every 100
lbs. of Tongues 8 to 10 ounces Zanzibar-Brand Pickled
Tongue Seasoning.
HORSERADISH.
(Copyrighted; Reprint Forbidden.)
Home-made horseradish is a relish that every house-
hold demands. It is impracticable to put grated horse-
radish upon the market except when bottled, as ex-
posure to the air discolors it and dries it out. An ex-
cellent bottled article which will prove a good keeper
as well as a good seller can be made as follows: To
ten parts of grated horseradish add one part of granu-
lated sugar and one part of pure vinegar. In prepar-
ing horseradish none but white wine vinegar should be
used. One of the best means of getting new trade is
for a Butcher to sell home-made grated horseradish.
154
CHIC AG C TJ^S>A.
SAUER KRAUT.
(Copyrighted; Reprint Forbidden.)
HOME-MADE
5AUER KRAUT-
j Select sound cabbages
land peel off the first or
damaged leaves, then
! slice or shave with a
! cabbage cutter as fine as
| possible. The object de- [
sired in making first-
class Sauer Kraut is to
obtain a perfect fermen-
tation under pressure
with the aid of salt
alone. The brine, there-
fore, results from the
water contained in the
salt and cabbage, no
water being added. First
secure a good strong
cask, which should be » -
well scalded and cleaned. Sprinkle on the bottom of
this cask a small quantity of salt, then put in a layer
of cabbage and while adding the cabbage sprinkle
some salt through it, so that the salt is as much di-
vided as possible and then tamp well with a wooden
tamper, so as to pack it as tight and solid as possible.
Continue putting in layer of cabbage and tamping this
way until the barrel is full. The salt to be used
should always be of the best grade and one pound
of salt to one hundred pounds of cabbage should be
used but may be varied according to the taste. Some
prefer it saltier than others. After tne cask is filled or
as full as desired, the cabbage should be covered with
a clean cloth on which should be laid hardwood boards.
Use the boards taken out of the head of a whiskey
barrel or tierce as this makes the best cover, as they
fit in the barrel and are made of hardwood and will
not give the cabbage a taste. Carefully weight the
boards down with heavy stones, always remembering
that the fermentation should be accomplished under
pressure. Once a week take off the stone, board and
cloth from the cabbage and wash them clean and re-
place the cloth and boards and stones on top ot tne
barrel after they have been washed. By repeating
the washing of the boards and cloth and stones every
155
B.I-i E ;L-X-!E:E3.Bc CZC
^F^
week, the top of the cabbage will be kept perfectly
sweet and the foam which comes to the top is re-
moved, so that the top of the Sauer Kraut will be as
good as that in the bottom of the barrel. The Kraut
should be left to ripen for about four weeks in a warm
temperature. It is always best not to offer it for
sale until it has sufficiently ripened and is tender and
juicy and that it has the proper flavor. This can only
occur after perfect fermentation has taken place.
PICCALILLI.
(Copyrighted; Reprint Forbidden.)
This sauce is easily prepared and is in considerable
demand by some trades. Select good, firm, green to-
matoes, wash them thoroughly and cut away all de-
fective portions of the tomatoes. They should then
be sliced or quartered and placed in a salt brine made
with one pound of salt to each gallon of water with
a supply of green peppers. Let them cure in this
brine for two weeks. They may then be taken out
and chopped very fine, about y 8 to % inch in diam-
eter. They are then ready for the vinegar, which
should be pure in quality, the white wine vinegar be-
ing preferred. The vinegar should be first prepared
or sweetened and spiced with pure granulated cane
sugar, cloves, cinnamon, mustard seed and a small
quantity of celery seed. This can be poured over the
chopped tomatoes and peppers, either hot or cold. Pic-
calilli should be sold nearly or quite strained of its
vinegar.
CHOW CHOW.
(Copyrighted; Reprint Forbidden.)
Chow Chow is a popular sauce that. can be readily
prepared. It is strictly a Chinese innovation which
was introduced to the American palate during the
first immigration of Chinamen. It is merely the cu-
cumber pickle cut up into small pieces with the addi-
tion of cauliflower, onions, etc., over which is poured
a preparation of mustard, vinegar and various con-
diments which taste may demand. Chow Chow is a
good keeper and a good seller, but in order to retain
its flavor and color, it should be carefully covered and
kept from exposure to the air.
156
iigaa
. U.S.-H.
'///IJIIIIIIIIIHIIIIHI
HOME-MADE
DILLPICKLE5
DILL PICKLES.
(Copyrighted; Reprint Forbidden.)
All butchers should
put up home made
pickles of all kinds and
such relishes as horse-
radish and sauer kraut.
Dill pickles are very-
popular and they are
always salable in the
butcher shop. They may
be made as follows: Se-
lect large pickles of as
near an even size as pos-
sible and soak in water
over night; then wash -
them thoroughly. Next,
take a barrel and put a layer of dill about one inch
thick on the bottom of it, upon which place the
pickles three layers deep. Over these pickles place
another layer of dill and repeat the layer of pickles
as in the first instance. Continue this operation of
the layer of dill and then pickles until the barrel is
as full as desired, leaving sufficient space for the
brine. The brine should be made of the best quality
of salt, using y z lb. to each gallon of water.- Brine
thus made will make the natural soft home-cured Ger-
man Style dill pickles. After the brine has been placed
over the pickles place them in a cooler and let them
ripen for about four weeks. The ripening process may
be quickened about two weeks by leaving the pickles
in a room of moderate temperature. Some people
prefer dill pickles hard and for such taste it is neces-
sary to put a little alum in the brine. Pickles treated with
alum must be labeled to show this. A piece about as big as
an egg for a full barrel of pickles is the proper amount. Dis-
solve this in the brine. This will keep the pickles firm and
hard. It will be found, however, that most tastes prefer the
natural brine without the alum, as the soft pickle seems to
have a more appetizing flavor. There is no appetizer more
appreciated than the dill pickle and it comes nearer ap-
pealing to the general trade than most any relish that can
be offered.
157
B.HE
ScCD.
DRE55 POULTRY IMMEDIATELY
It AFTER KILLING i
i -I;
■ ID:
p*
HOW TO DRESS POULTRY.
(Copyrighted; Reprint Forbidden.)
The Butcher who will make a specialty of dressed
poultry will make a hit with his customers and good
profit on sales if he will be careful to get his Chick-
ens dressed decently, and to educate his customers to
pay prices that will be commensurate with the quality
of the meat offered. Very often it is almost an im-
possibility for the consumer to secure sweet, untainted
Poultry Meat. Much of this trouble is owing to the
fact that large shippers kill the Chickens, dry pick
them or scald them, and the food that remains in
the intestines ferments and taints the meat, with the
result that the Chicken, when cooked, has an abomin-
able taste.
When a Butcher is so situated that he can dress his
own Chickens, and he would be fully justified in
making all preparations in that direction, he ought
to open, draw and wash out thoroughly every chicken
as fast as it is killed, just as he would wash out Hogs,
Calves or Sheep. Chickens that have been nicely
drawn and washed immediately upon killing are always
sweet in flavor, and the Butcher who will take the
pains to offer such goods and to acquaint his customers
of their quality can not only establish a large trade
158
CHICADD, O. S.A.
and a great reputation, but "he can offer the public an
article that is pure and sweet, and difficult to obtain.
No doubt he could command the Chicken trade of any
neighborhood by this means, down all competition,
and obtain good prices for his Meat, as people would
be willing to pay for the original weight of the chicken
before drawing, and at the same time would be much
better satisfied with what they get. If desired, the
Butcher could weigh the chickens after they are
dressed, tag and draw them, and then could say to
his customers: "This Chicken weighed so much be-
fore it was drawn, but in order to retain the sweet-
ness of the meat, we draw it as it ought to be drawn,
wash it out, and sell it to you for just what it is
worth.' ' A Butcher's statement upon these points
would not be doubted. Furthermore, the Butcher would
not lose anything by this method, as Chickens shrink
after they are dressed and kept two or three days be-
fore sold. The loss from this shrinkage is consider-
able. Therefore, the trouble and expense of drawing
Chickens and handling them in the manner described
would be fully repaid.
STICKY FLY PAPER.
5TICKY
Every Butcher can
make his own Sticky
Fly Paper with very
little trouble. It is
made as follows:
1 lb. Eosin.
ZV2 oz. Molasses.
3% oz. Boiled Linseed
Oil.
Boil the three together
until they get thick
enough and then spread
on heavy Manilla paper.
The proper and quickest way is to take a sheet of
heavy Manilla paper and spread the mixture on half
of the surface of it, then double the paper over; the
mixture put on the half will be quite sufficient to
coat the face of the other half that is doubled over
on it. The cost of making this sticky fly paper is
very small and in an hour any Butcher can make
enough Sticky Fly Paper to last the entire summer.
159
h-k H! IE
ScCQ
~$i)^-*., A ("Copyrighted; Reprint Forbidden.)
One of the things much neg-
iF% -fleeted in many butcher shops is
ilfe ,.)Mthe making of Lard. Butchers
who do not cut up enough hogs
to have fat for making Lard each
day, allow the fat to accumulate
until they have sufficient so as
to make it worth their while to
render it. Many butchers do not
keep this fat in the ice box, but
let it stand anywhere, because
Sthey imagine that it does not
spoil; then, when they make Lard
out of it, they wonder why the
Lard is not better.
Lard should always be made as soon as possible, and
the fat trimmings should be kept in the cooler and
not allowed to remain standing around in a warm
place. To make high grade Kettle-Eendered Lard, al-
ways cut the rinds off of the fat. The rinds can be
put into pickle and stored until a quantity has ac-
cumulated and then they can be cooked and utilized
in Liver Sausage, Head Cheese or Blood Sausage. When
the rind is cooked with the lard, it always causes
more or less detriment to the lard.
Before rendering, if one has the machinery, the fat
should be run through a regular fat hasher or a
Meat Grinder, and it should be ground up into
small pieces. The smaller it is ground the better, for
if the fatty tissues are thoroughly mangled and dis-
integrated, the oil will separate more readily when
the heat is applied. Those butchers not having a ma-
chine in which they ean cut up the fat should cut it
into small pieces by hand.
For making Kettle-Eendered Lard a steam jacket
kettle is the best, but if one does not have steam, a
common caldron will answer, but great care must be
taken not to scorch the lard or allow it to become
too hot when a caldron is used.
160
CHICADaU.'S.A
RENDERING LARD IN JACKET KETTLE
OR CALDRON.
(Copyrighted ; Reprint Forbidden.)
Before putting the fat into the kettle, put in a gal-
lon of water for every 100 lbs. of fat, as the water pre-
vents the lard from scorching. Then put in all the
fat to be rendered and start the fire or slowly turn
on the steam, as the case may be.
In rendering Lard the heat should be brought up
gradually, so that quite a little of the fat is melted
before the full heat is applied. If the heat is brought
up too rapidly, it will cause the Lard to be darker in
color than when it is gradually heated.
Lard should be boiled about i% hours after the en-
tire mass is boiling.
Those butchers who wish to render their Lard scien-
tifically, with the aid of a thermometer, can do so
by hanging a thermometer in the Lard and bringing
the temperature gradually up
to 255 to 260 degrees Fahren-
heit, and then turn off the
steam or check the fire, as
the ease may be, and allow
the Lard to cook slowly until
it is finished.
A butcher can always tell
when the Lard has cooked
sufficiently by the way the
cracklings press out.
After the Lard has all been
tried out, skim out all the
cracklings, put them into a
press and press out all the
Lard, adding what is pressed
out to that in the kettle.
Now the Lard is ready to
be strained through a piece
of cheese cloth. lard press
161
B.KE
Sc CD.
IF ONE HAS A LARD SETTLING TANK, AS
HERE ILLUSTRATED, HANDLE
THE LARD AS FOLLOWS:
(Copyrighted; Reprint Forbidden.)
After treating the
Lard as directed, with
Lard Purifier and water,
and after the Lard has
been treated enough to
make it foam, and the
foam has been skimmed
off, dip the Lard and
water out of the kettle,
run it through a piece
of cheese cloth into the
settling tank. A settling
tank is simply a galvan-
ized iron tank with a
large faucet at the bot-
tom. The bottom can be
made to taper to the center and the faucet placed in
the center, so all the water can be drained off, or the
bottom can be made flat with the faucet close to the
bottom, and the tank can be set slanting, so the water
or Lard will all drain out.
After the Lard is in the settling tank, let it settle
for one or two hours, according to the size of the
tank and quantity of Lard in it. Then drain off
all the water and the impurities which have settled
to the bottom. After these are drawn off, the Lard
is ready to be run into buckets, which should be
placed in the ice box to cool.
A better way is to let the Lard settle in the settling
tank and, after the water is drawn off, stir the Lard
with a large paddle until it is thick and creamy,
and then it should be put into buckets. By letting
it cool in the settling tank and stirring it until it
is thick and creamy, Lard will have a much better
appearance when cold than Lard that is run into
buckets hot.
SETTLING TANK
162
CHICAGD. O. S.A.
HOW TO PURIFY LARD WITH ONLY A
COMMON RENDERING KETTLE.
(Copyrighted; Reprint Forbidden.)
After the Lard has been rendered as above, treat
as follows: The kettle must not be too full of Lard;
it should not be more than three-fourths full when be-
ing treated with the Purifier.
Put a thermometer into the Lard to test the tem-
perature. If the temperature of the Lard is below
200 degrees Fahrenheit, add to every 100 lbs. of Lard
3 ounces of B. Heller & Co. 's Lard Purifier, dissolved
in one quart of water. For example, if the kettle
contains 400 lbs. of rendered Lard, add 12 ounces of
Lard Purifier dissolved in one gallon of water.
Should the temperature of the Lard be over 200
degrees F., do not add the Lard Purifier and water,
but let the Lard stand for half an hour or so, until
the temperature comes below 200 degrees.
If the Lard Purifier and water are added to the
Lard when it is as high as 212 degrees F., the water
will at once be converted into steam as soon as it gets
into the Lard, because water is converted into steam
at that temperature. When the Lara Purifier and
water are added to Lard that is too hot, the Lard
will foam up and boil over; but, when the Lard is
below 200 degrees F. and the Lard Purifier and water
are added, it will not boil up.
After adding the Lard Purifier and water, take a
paddle and stir the Lard thoroughly, so the Lard
Purifier is mixed thoroughly with every part of the
Lard; then turn on the steam or build up the fire
slowly, as the case may be, and heat the Lard up to
212 degrees F. The minute 212 degrees is reached the
Lard will begin to foam. When the Lard gets to this
point, it should not be left for a moment, because
if it gets too hot it will boil over the top of the
kettle; but if one stays right with it when it be-
gins to foam, and checks the fire, it will not boil over
but will foam a little and most of the impurities
will rise to the top of the Lard. Now stop the
fire and skim off all the impurities on the top of
the Lard and allow the Lard to settle for about two
hours, when all the water and the smaller impurities
that did not rise to the top will have separated from
the Lard and will be at the bottom, and one will be
163
B.HELLER &CD
surprised at th.e amount of impurities that will thus
be separated from the Lard.
If the kettle has a faucet at the bottom, draw off
the water and the impurities which have settled and
then run off the Lard. Should the kettle not have
an opening at the bottom, dip out the Lard from the
top, being careful not to dip out any of the water
which will be at the bottom. When most of the
Lard has been taken out, that remaining, which is near
the water, can be dipped out together with the water,
and put in a bucket or tub and allowed to harden.
The lard will float on the top and when hard can
easily be taken off from the top of the water, and
should be kept until the next Lard is rendered, when
it should be re-melted with the next batch of Lard.
Before running the Lard into buckets, it is always
well to run it through a piece of cheese cloth, so as
to remove any small pieces of detached cracklings,
it is advisable to put the Lard into the ice box as soon
as it is run into buckets, so as to set it, which will
prevent the separation of the oil from the Stearin .
IF ONE HAS NO SETTLING TANK, BUT
SIMPLY HAS A RENDERING KETTLE
AND AN AGITATOR, HANDLE
LARD AS FOLLOWS:
(Copyrighted; Reprint Forbidden.)
First: — Bender the Lard in the Kendering Kettle, and
treat it with B. Heller & Co. 's Lard Purifier, the same
as directed in the foregoing. After it is treated, run
the Lard through two or three thicknesses of cheese
cloth, into the Agitator. Allow it to settle in the Agi-
tator for two hours, then run off all the water from
the bottom, and start the Agitator. The Lard should
be agitated until it is thick like cream, then it is
ready to run off. We, however, recommend that Lard
should be taken from the Kendering Kettle and put
into the Settling Tank and allowed to settle, and then
the Lard should be run from the Settling Tank through
the faucet about an inch above the bottom, into the
Lard Cooler, and while in the Cooler it should be agi-
tated until it becomes thick. There are always small
particles of charred tissue which will settle to the l
bottom of the Settling Tank, which cannot be gotten
out in any other way, and the Lard will be whiter and \
purer if allowed to settle in the Settling Tank and
then drawn off into the Cooler.
164
CHICAGO I_T. S.A.
IF ONE HAS A LARD SETTLING TANK
AND AN AGITATOR, HANDLE
THE LARD AS FOLLOWS:
(Copyrighted; Reprint Forbidden.)
A Packer or Butcher
who makes any quantity
at all of Kettle Rendered
Lard, should have a Ren-
dering Kettle in which
the Lard is rendered, a
Settling Tank in which
the Lard is settled, and
a Lard Cooler with an
Agitator in it. The Lard
Cooler and Agitator
should be double- jacket-
ed, so that cold water
can be run into the
jacket to cool the Lard.
When equipping a
plant with a Settling
Tank and Cooler, we
advise that the Settling cooler and agitator
Tank have two faucets in it; one at the extreme bot-
tom and the other about one inch from the bottom.
Then, when the water is drawn off of the Settling Tank,
it should be drawn off from the lowest faucet, and
nrhen the Lard is "drawn off into the Agitator, it
should be run off through the faucet which is an inch
from the bottom. In this way, small particles which
may be in the Lard will remain in the bottom of the
Settling Tank, in the one inch layer of Lard which re-
mains in the bottom of the Settling Tank. After all
llie Lard is run off through the upper faucet, what
remains between the upper faucet and the bottom of
tho Settling Tank should be drawn off through the
mwer faucet and should be kept until the next time
Lard is rendered, and then should be re-rendered with
the next batch.
After the Lard has been rendered and has been
Ireated in the Rendering Kettle, with the Lard Puri-
fier, strain it through a cheese eloth into the Settling
Tank, allow it to settle for two hours, then draw off
all the water from the bottom faucet. After the water
has been drawn off, draw off the Lard from the top
faucet and again run it through cheese cloth, into the
165
B.HELLER StCD.
Cooler and Agitator. Start the Agitator and allow
it to run until the Lard is thick and white, like cream,
and then run it off into buckets or tubs.
A good way to set up the Settling Tank and the
Cooler and Agitator, is to have the Settling Tank high
enough up, on a bench above the Agitator, so that the
Lard can be run out of the Settling Tank into the
Agitator. The Cooler and Agitator should also be high
enough from the floor so the Lard can be run from it
into buckets or tubs.
It costs very little to properly equip oneself with the
proper apparatus, and if properly rigged up it is a
pleasure to make the Lard and requires very little
work.
HOW TO PURIFY RENDERED
LARD.
(Copyrighted; Reprint Forbidden.)
First: — Put 100 lbs. of water into the lard kettle and
add to it one-quarter to one-half pound of B. Heller
& Co.'s Lard Purifier; then on top of the water put
100 lbs. of the rendered Lard.
Second: — If a steam kettle is used, turn on the
steam; and if the kettle is heated by fire, start the
fire; the heat should be applied slowly and must be
closely watched, so that the Lard does not get too hot
and boil over. In no case should more Lard and water
be put into the kettle than to fill it one-half full. By
thus having the kettle only half full it leaves plenty
of room for the Lard to boil and foam and prevents
it from boiling over the top of the kettle.
Third: — While the Lard is being heated stay right
with it at the kettle to watch it and continually stir it.
Fourth: — When the Lard begins to boil check the fire
and let it simmer from 10 to 15 minutes, then put out
the fire or turn off the steam and let the Lard settle
for about three hours; all the impurities that come to
the top skim off carefully.
Fifth: — After the Lard has settled for three hours
all the water will be at the bottom. If the kettle is
provided with a faucet at the bottom so the water
can be let off, let the water run out slowly until it is
all drained out; if the kettle has no opening in the
bottom, skim the Lard off from the top of the water j
and place the Lard in a Lard Cooler. If you have a
166
CHICADauaA.
Lard Cooler with an Agitator, start the Agitator and
keep it running until the Lard gets thick like cream;
it is then ready to run off into buckets. If you have
no regular Agitator, it is necessary to stir the Lard by
hand occasionally until it gets thick and creamy;
stir it as much as possible until it gets thick, and then
run it into buckets.
LARD NOT PURIFIED.
If Lard is made without taking out the impurities
with water and our Lard Purifier, the Lard will be-
come rancid if it is to be kept during the hot weather,
and it will not be so sweet in flavor nor as clean
and white as it is when treated with our Purifier
according to the preceding directions. Our Lard Puri-
fier neutralizes the free fatty acids in the Lard, thus
to a considerable extent preventing rancidity and helps
keep the Lard Sweet and Pure.
Lard made with our Lard Purifier according to the
foregoing directions will comply with the regulations
under the various Pure Food Laws-
COMPOUND LARD.
(Copyrighted; Reprint Forbidden.)
In the Southern States, where the climate is warm,
It is necessary to add either Tallow or Tallow Stearin
or Lard Stearin to Lard, so as to stiffen it in order
*hat it can be handled at all.
To make Compound Lard, first render the Lard and
press out the cracklings as directed; then add from 10
to 20 per cent of either Tallow, Tallow Stearin or
Lard Stearin and stir until it is all melted and thor-
oughly mixed with the Lard. The quantity of Tallow
or Stearin to add depends upon the climate and season
of the year, and also the price of the different ma-
terials.
After adding the above, purify the mixture, the
same as directed for handling Pure Lard. However,
Compound Lard must always be agitated until it is
thick and cream-like before it is run into buckets. If
one hps no Lard Agitator, it must be stirred by hand
until it is stiff and cool.
It is perfectly legal to add Tallow, Tallow Stearin
or Lard Stearin to Lard for this purpose, but such
167
B.JH E ULEIR. ScCD.
MI
Lard must be sold as Compound Lard. It cannot be
sold as "Pure Lard" when these ingredients are added
to it.
COTTON SEED OIL-LARD COMPOUNDS.
(Copyrighted; Reprint Forbidden.)
For certain purposes Cotton Seed Oil added to Lard
is preferred to straight Lard, and the Cotton Seed Oil
is added after the Lard has been purified and is ready-
to put in the Agitator.
To make a really good Compound Lard, a Cooler with
an Agitator is absolutely necessary, but if one hasn't
a cooler with Agitator, it can be done by stirring by
hand continuously, so the Lard and Oil do not separate
while cooling.
When Cotton Seed Oil is used, it must be Eefined
Cotton Seed Oil, and the more it is refined the better
the compound will be. Lard should always be run
through cheese cloth before putting it in the Lard
Cooler, so as to take out any small particles of de-
tached cracklings which may remain in the Lard.
The formula for making Compound Lard with Cot-
ton Seed Oil varies according to the relative values
of the ingredients and the quality of Compound de-
sired. The usual Compounds found on the market, as
sold at the present time under trade names, and which
contain no Lard at all, are made of 80 per cent Cotton
Seed Oil and 20 per cent Tallow Stearin . (Tallow
SteariD is Tallow with the oil pressed out of it.) A
small* butcher can make this Compound by using 80
per cent Cotton Seed Oil and 20 per cent Rendered
Tallow, which has previously been purified with B.
Heller & Co. 's Lard Purifier.
If it is desired to make a better quality of Com-
pound, use less Cotton Seed Oil and add sufficient Lard
to bring the cost and quality to the desired degree.
All such Compounds must be sold as "Compound
Lard" when Lard is added; but when no Lard is added,
they must be sold as "Lard Substitutes." These
preparations are perfectly legal, and comply with the
Pure Food Laws provided they are labeled and sold
for what they are, but no one should make a Lard
Compound or Imitation Lard and sell it for Pure Lard.
168
CHICADD, TU. S.JSL.
REFINING LARD WITH FULLER'S EARTH.
THE METHOD USED FOR REFINING LARD
IN LARGE PACKING HOUSES.
(Copyrighted; Reprint Forbidden.)
The large packers all refine Lard and Tallow with
the Fuller's Earth process, and for the benefit of the
! small packers, who would like to know how it is done,
we will give the full directions, although a small pack-
I ing house can hardly afford to put in a plant for the
i process, as it requires a man who is experienced to
refine Lard and Tallow in this manner. If a packing
house does not make enough Lard and Tallow to afford
, to keep a man especially for this purpose, it will not
I pay to put in a refinery, which consists of the follow-
j ing machinery: A Eeceiving Kettle, which is a large
open tank with steam coils in it to dry the Lard or
a large Jacket Kettle will do. A Clay Kettle, which
is a tank with steam coils in it for heating the Lard
and an air pipe at the bottom of it connected to an
air compressor. A Lard Cooler with Agitator to cool
and stir the Lard while it sets so as to have it thor-
oughly mixed. A Pump, Air Compressor and Filter
Press. An ordinary size outfit will cost from $2,000
to $3,000.
First, the Lard, Tallow or Cotton Seed Oil, which
is termed stock, is placed in the Clay Kettle. The
Clay Kettle is simply an iron jacket with a coil in the
bottom of it through which air is pumped. In this
kettle, the Fuller's Earth is added. To each and every
100 lbs. of stock, there is added from one to two lbs. of
Fuller's Earth; the quantity depending upon the grade
of stock. Before the stock is treated a small test is
made as follows. A small quantity is heated; in a part
of it one per cent of elay is put, in another part iy 2
per cent, and in another two per cent. Mix each lot
thoroughly, put them into a funnel over filter paper
and allow them to filter. By examining these samples,
one can tell how much earth to use to the stock in the
kettle. This must be done when the stock varies. Of
course^ when the Lard, Tallow, or Oil are running uni-
169
B.HE LL'ER. ScCD.
form, it is not necessary to make the test, but where
the stoek changes, it is always advisable to test before
treating, for the reason that too much Fuller's Earth
put into the stock will give the Lard an objectionable
flavor. Before stock of any kind can be treated with
Fuller's Earth, all the moisture must be out of it;
Lard usually contains two to three per cent of moisture,
and very often considerably more, so it must be heated
in a Jacket Kettle until all the water is evaporated.
If there is any water in the Lard, the Fuller's Earth
attacks the water first, and the Lard is not affected,
because wet Fuller's Earth has absolutely no effect
upon Lard. When the Fuller's Earth is added to Lard,
it must be 155 degrees hot; Tallow must be 185 de-
grees hot, and Cotton Seed Oil 140 degrees hot. After
the desired heat is obtained, regulate the steam so the
temperature will remain stationary, turn on the air,
and when it is blowing hard, put in the Fuller's Earth
and blow for about 20 minutes; then start the force
pump and pump the stock through the Filter Press.
If the stock is of fine quality and only a small percent-
age of Fuller 's Earth is used, it can be pumped directly
into the Eeceiving Kettle, but if a large percentage of
Fuller's Earth is used, it is advisable to let the Lard
run back into the Clay Kettle, and keep on letting it
run through the filter and pumping it round until it is
thoroughly clarified; then allow it to run into the Re-
ceiving Kettle.
If inferior stock is used, sometimes as much as four
and five per eent of Fuller's Earth is used to refine it,
but it is not advisable to use that large amount as the
clay gives off an odor which the stock sometimes ab-
sorbs. Always use the least amount of clay that good
judgment indicates will do the work, and after pump-
ing through the filter, if it is not as it should be add
more clay and refilter it.
To make Compound Lard, treat the different stocks
separately, run them in different tanks, and then mix
them. After they have been put into the receiving
tank or the mixing tank, it is advisable to mix them by
blowing air into *he bottom of the kettle in which are
170
CHI G A G O, U. S. J=L.
Lard, Tallow and Oil; this will mix even better than
any process or method that we know of. The amount
or kind of stock to be used depends upon the season
of the year, and the kind and quantity of goods you
wish to make. Equal parts of Tallow, Lard and Oil
make a very good Compound. All the cloths for the
Filter Press should be washed every day after using
them as they must be kept perfectly clean; the cleaner
the better.
After the Compound Lard has been thoroughly mixed
it must be put into an Agitator and agitated until it
is thick like cream l|efore it is run off into buckets.
HOW TO RENDER TALLOW WHITE,
ODORLESS, FLAKY AND SOFT,
LIKE LARD IN TEXTURE
(Copyrighted; Reprint Forbidden.)
It is an easy matter to render Tallow so it will have
a very light color, in fact, will be almost white and
at the same time flaky and soft like Lard, if the in-
structions which follow are carried out. When so ren-
dered, the Tallow will sell at a good price, as it will
be entirely free from a tallowy odor, and is an excel-
lent thing for baking purposes. Tallow rendered ac-
cording to these instructions can be mixed with Lard
and it will even improve the Lard. But it must be sold
for what it is.
Take Beef Suet and all the Beef Fat trimmed from steaks
and other cuts, and run it through a Chopper, chopping it
very fine. It will thus become soft and sticky so it can be
rolled in small balls about one and one-half to two inches
in diameter. While this is being done, fill Rendering Kettle
half full of water, dissolving in the water about two ounces
of Lard Purifier to every 100 lbs. of Tallow to be ren-
dered, and start it to boil. While the water is boiling
the small balls of Tallow should be placed on top of the
water until a sufficient number of balls have been thus
put into the water to make a layer three or four inches
deep, but not deeper. After the Tallow is rendered out
of the balls, the heat should be turned off and the Tal-
low should be permitted to cool. Just as soon as the
boiling has ceased, all the cracklings that are on the
surface should be skimmed off, put into a press and
171
B.HE LLER Sc C □.
HI
pressed out. The Tallow that is on the surface should
be skimmed off and put into buckets. Care should be
taken that no water is taken out with the hot Tallow.
The tallow which remains on the water can be left
there until it is hard, when it can be taken off and
melted if desired, and then run into buckets. The ad-
vantage in rendering Tallow in this manner is to pre-
vent the Tallow from becoming too hot, and thus to
keep it from turning dark; besides, the water and
Lard Purifier purifies the Tallow and also draws out
( the tallowy odor.
! Any butcher can build up a large trade on home-
rendered tallow when it is prepared in this manner.
In fact, his trade will like the Tallow so well that he
will not be able to supply the demand. As a rule, the
butcher sells his Tallow unrendered at a low price, but
if he will render it himself and follow the above in-
structions carefully, he can sell the Tallow for at least
10 to 12 cents per pound, owing to the fact that Tallow
rendered in this manner produces a very fine fat for cooking
purposes. We believe it is much better than Lard.
NEAT'S FOOT OIL.
(Copyrighted; Reprint Forbidden.)
Neat's Foot Oil is made by simply boiling the feet
of cattle in a water bath, in an open kettle. The oil
will come out of the feet and float on the top of the
water. After the oil has been cooked out of the feet,
they should be skimmed out of the kettle. The oil
should then be treated with our Lard Purifier, the
same way as directed for treating Lard. Simply let
the water and fat cool down to 200 degrees Fahren-
heit or below, and to every 100 lbs. of oil add about
four ounces of our Lard Purifier dissolved in a quart
of water. Stir the water, Lard Purifier and Neat 's
Foot Oil thoroughly, and then start up the fire and
bring it to a boil. Skim off any foam and impurities
that may come to the surface and then stop the fire
and allow it to settle about two hours; then skim the
oil off of the top of the water and you will have genuine,
sweet and refined Neat's Foot Oil.
1~2
■
CHICADD. U.S..A.
KILUNGJNTHEJAI
KILLING ON THE FARM.
Very often butchers in the smaller towns find it
convenient to slaughter live stock in the country
where it is purchased. In order to meet such cases
we submit the following directions for slaughtering
cattle, hogs and sheep, and no doubt they will be found
useful and suggestive.
It is absolutely necessary that only healthy animals
shall be slaughtered for food. It is not so important
that stock should be fat, although no one can expect
the best results from lean animals, but as there is a
demand for all grades of meat, condition is not so ex-
acting as health.
In the case of injured animals, crushed ribs, broken
limbs, etc., the flesh is not good, for food unless the
stock has been slaughtered immediately upon receiv-
ing the injuries.
AGE FOR KILLING.
It is a well known fact that the meat of old animals
is tougher than that of young ones. The flesh of
young animals frequently lacks flavor and is not solid.
An old animal in proper condition and good health
is preferable as food to a younger one in poorer con-
dition.
Cattle if properly fed are fit for beef at 12 to 24
months, although the meat from these animals often
lacks flavor, especially if they have not been well
fed. The best meat is from aged steers 30 to 40
months old. A calf should not be slaughtered under
four weeks and is not at its best until about eight
weeks of age. There is a law in many States con-
fiscating veal offered on the market under six weeks
of age.
173
B. TrL E LLE RScCD.
Pigs may be used after six weeks but the most
profitable age at which to slaughter hogs is between
eight months and one year.
Sheep may be used at from 3 to 4 months of age;
but are at their best from eight to twelve months.
PREPARING FOR SLAUGHTER.
Experience dictates that an animal intended for
slaughter should be kept from eating for twenty-four
to thirty-six hours before killing. If kept on full feed
the system is gorged and the blood, loaded with as-
similated nutrients, is pumped to the extremities of
the capillaries. It is impossible to thoroughly drain
the blood from the veins when the animal is bled,
and the result will be a reddish-colored, unattractive
carcass. Again, food in the stomach decomposes very
rapidly after the animal is slaughtered. Where the
dressing is slow, as it must be on the farm, the gases
generated from the stomach often- flavor the meat. It
is well to give water freely up to the time of slaughter
as it aids in • keeping the temperature normal and
helps in cleaning out the system, resulting in a nicer
colored carcass.
It is but natural that the condition of animals prior
to slaughter should have a positive effect on the keep-
ing qualities of the meat. There should be no excite-
ment sufficient to raise the temperature of the body.
Excitement creates fever, prevents proper drainage of
the blood vessels, and, if intense, will cause souring
of the meat very soon after dressing. No animal
should be killed after a long drive or rapid run about
the pasture. It is always better in such cases to per-
mit the animal to rest over night rather than to risk
spoiling the meat. The flesh of an animal that has
been overheated and then killed is usually of a dark
color and frequently develops a sour odor within a few
hours after dressing. Bruises cause blood to settle in
the affected portions of the body, often causing loss
of a considerable part of the carcass. A 24-hour fast,
ample water, careful handling and rest are necessary
in order that the meat may be in the best condition
for immediate use or curing.
174
CHICADD, U. S.A.
KILLING AND DRESSING CATTLE.
The first step in killing is to secure the animal
so that, in no emergency, it can eseape. Use a rope
one inch in diameter, r'ut a slip noose in one end
with a knot just far enough from the noose to prevent
choking when drawn tight, but it should at the same
time allow the noose to draw tight enough so that
there is no danger of escape, in the event of the rope
becoming slack. If the animal has horns, pass the
noose over the head, back of the ear and horn on the
right side, but in front of the horn on the left side
of the head. This operation leaves the full face of the
animal bare and does not tighten on the throat. When
a dehorned or polled animal is to be slaughtered it
will of course be neces-
sary to put the noose
around the neck. At-
tach an ordinary pulley
to a post or tree close
to the ground, to the barn
floor or sill, pass the
rope through it and draw
the animal's head down
as close to the pulley as
possible.
Administer a heavy
blow in the center of
the forehead at a point
where lines from the
base of the horns to the
eyes would cross. Shoot- Fig. 2— Beef : Illustrating method
of securing to stun. Intersection of
dotted lines show place to strike.
ing has the same effect as stunning and may be resorted
to. Frequently where an animal can not be brought
to the pulley it is necessary to shoot. In shooting
use only a rifle of good caliber.
Bleed the animal immediately by sticking just in
front of the breast bone as shown in Fig. 3. Stand
in front of the animal with back toward the body
after the manner of a horseshoer. Beaching down be-
tween the front feet, lay open the skin from breast-
bone toward the chin for a distance of 10 to 12 inches,
using the ordinary skinning knife. Insert the knife
175
B.HE
^S
BcCQ
with the back against the breastbone and the tip
pointing to the spinal column at the top of the should-
ers, eutting just under the windpipe and about 5 to
6 inches in depth at the junction of the jugular vein
near the collar bone; at this point if the vein is severed
the blood will run out rapidly. If stuck too deep, the
pleura will be punctured and blood will flow in the
chest cavity, causing a bloody carcass. It requires
practice to become expert in the sticking of beef. Not
so much skill is required to simply cut the animal's
throat back of the jaws but the time required for
bleeding is very much longer and the bleeding less
thorough.
SKINNING AND CUTTING.
Begin skinning at once while the carcass is lying on
its side by splitting the skin through the face from the
head to the nose as shown in Fig. 4. Skin the face
back over the eyes on both sides and down over the
cheeks, cutting around the base of the horns so
as to leave the ears on the hide. Split the skin
down the throat to meet the cut made in bleed-
ing. Start the skin in
slightly on the sides of the
neck and down to the jaws.
Now remove the head by
cutting just back of the
jaws toward the depression
back of the head as shown
in Fig. 5. The atlas joint
will be found at this point
'and may be easily un-
jointed with the knife.
At this point the carcass
Fig. 3-Beef : Place to stick and should be rolled on its
manner of sticking. back and held in position
by a small, strong stick,
say 18 inches long, with a
sharp spike in both ends. Insert one end in the bris-
ket and the other in the floor or ground. This will
hold the carcass in position. Then split the skin over
the back of the four legs from between the dew-claws
to a point three or four inches above the knees. Skin
around the shin and knee, unjointing the knee at the
lowest joint as seen in Fig. 6 and skin clear down to
the hoof.
176
iigaHi
. TU. S. A.
The brisket and fore-
arms should not be
skinned until after the
carcass is hung up. Now
cut across the cord over
the hind shin, splitting
the skin from the dew-
claws to the hock up
over the rear part of the
thigh to a point from
j} j. • • i r, i F ■£• 4— Beef : Skinning- the face
four to six inches back illustrating manner of starting
of the cod or udder. Skin the hock and shin, remov-
ing the leg as shown in Fig. 7. In splitting the skin
over the thigh turn the knife down flat with the edge
upward to avoid the cutting of flesh. While the hind
leg is stretched ahead it is skinned down over the
rear of the lower thigh
but do not skin the out-
side of the thigh until
the hind-quarters are
raised. After the legs
are skinned split the
skin of the carcass over
the midline from the
breast to the rectum.
Now begin at the flanks
Fig. 5— Beef : Removing the head, and skin along the mid-
line until the side is nicely started. With a sharp knife
held flat against the
surface have the hide
stretched tightly and re-
move the skin down over
the sides with steady
down - strokes of the
knife, as shown in Fig.
8. But it is neces-
sary that the hide should
be stretched tightly and
without wrinkles. Care
should be taken to leave
a covering of muscles
over the abdomen of the Fig. 6— Beef : Showing manner of
carcass as it keeps it unjoining fore leg and skinning
better. In siding the shank "
beef, it is usual to go down nearly to the back bone,
177
Jul. rr JzLi
ScCQ
leaving the skin attached at thighs and shoulders; skin
over the buttock and as far down on the rump as
possible, always avoiding cutting the flesh or tearing
the membrane over it. A coarse cloth and a pail of
hot water should be at hand while skinning and blood
spots wiped quickly from
the surface, but the cloth
should be nearly dry, as
the less water used the
better. Open the carcass
at the belly and pull the
small intestines out at
one side. Use a saw or
sharp ax in opening the
brisket and pelvis. After
raising the windpipe and
belly and cutting loose
the pleura and diaphragm
along the lower part of
the cavity, the carcass
will be ready to raise.
Fig. 9 shows the car-
cass ready for raising,
and Fig. 11 shows the block and tackle rigging attached
to the carcass about to be raised.
When the carcass is raised te a convenient height,
skin the hide over the thigh, rump and hips. While
in this position, it is well to loosen the rectum and
small intestines and allow them to drop down over the
paunch. The fat lin-
ing, the pelvis and
the kidney fat should
not be disturbed nor
mutilated. The intes-
tines may be separat-
ed from the liver to
which they are at-
tached by the use of
a knife. The paunch
is attached to the
back at the left side
and may be torn
loose. Let it roll on
Fig. 8— Beef: Siding: down;" .-.^ ___,,„ j „„j „„*
knife held flat against the tightly the ground and cut
stretched skin. off or draw off the
Fig. 7— Beef: Unjointing
the hind leg.
178
CHI CACrCD. XJ. S. A.
gullet. The carcass at this point is shown in Fig. 11.
Now raise the carcass a little higher and take out the
liver, having first removed the gall bladder. Now re-
move the diaphragm, lungs, the heart, and finish skin-
ning over the shoulders, forearms and neck, as shown
in Fig. 12. Sponge all the dirt and blood off with a
cloth, split the car-
cass in halves, using
a saw, cleaver or
sharp ax, wash out
the inside of the
chest cavity and wipe
it dry.
Trim off all bloody
veins and scraggy
pieces of the neck and leave the beef to cool before
quartering.
Fig. 9— Beef: Ready to raise :
Breast, forearms and neck, left
covered to protect the meat
until the carcass is raised.
Fig. 11— Beef : Removing paunch and intestines.
179
B. H E LLE R. Sc CZ □.
Fig-. 12— Beef: Skinning
shoulders and forearms.
13. — Beef raised out of the
way of animals to cool.
Fig. 13 shows the finished carcass hanging high up
and cooling.
180
CHICADD. LJ. S.^L.
Fig. 14— Manner of Sticking a
Sheep.
KILLING AND DRESSING MUTTON.
If the sheep is an old one, it should be stunned. If
a young one, dislocating the neck after cutting the
throat serves the
same purpose. This is
accomplished by plac-
ing one hand on top
of the head, the other
under the chin, and
twisting sharply up-
ward. Lay the sheep
on its side on a plat-
form, with its head
hanging over the end.
Grasp the chin in the
left hand and stick
the knife through the
neck back of the jaw,
turning the cutting
edge of the knife toward the spinal column and cut the
flesh to the bone. By so doing it is impossible to cut
the windpipe. (See Fig. 14.)
Split the skin over the back of the front leg from
the dewclaws a little above the knee. (See Fig. 15.)
Open the skin over the windpipe from breast to chin,
starting in slightly
on the sides of the
neck. Split the skin
over the back of the
hind leg through the
middle line and skin
the buttock. Eaise
the skin over the
udder or cod and
flanks. Skin around
the hocks and down
to the hoofs, cutting
off the feet at the toe
joints. Kun the knife
Fig is— 'Xegging out" a sheep. between the eord and
bone on back of the chin and tie the legs together just
above the pastern joint. Do not skin the legs above
the hock until the carcass is hung up.
181
B.HE
ScCQ
Fig. 16— Fisting off
the Pelt.
Hang the sheep up by the hind legs, split the skin
over the middle line; start at the brisket and "fist
off" the skin. This is done by grasping the edge of the
pelt firmly in one hand, pulling it up
tight and working the other with the
fist closed between the pelt and the
body, over the fore-quarters down-
ward and upward and backward
over the hind-quarters and legs. It
is unwise to work down on the skin
over the hind legs, as it would
rupture the membrane. The wool
should always be held away from
the flesh as a matter of cleanliness,
and the skin on the legs should be
pulled away from the carcass rather
than toward it. When the pelt has
been loosened over sides and back,
it should be stripped down over the
neck and cut off close to the ears.
Eemove the head without skinning by cutting through
the atlas joint.
GUTTING.
Eemove the entrails by cutting around the rectum
and allowing it to drop down inside, but do not split
the pelvis. Open down the belly line from cod or
udder to breast bone;
take out the paunch
and intestines, leav-
ing the liver attached
to the diaphragm. It
is not best to split
the breast. Eeach up
in the pelvis and pull
out the bladder. Wipe
all blood and dirt
from the carcass with
a coarse eloth wrung
dry from hot water.
Double up the front
legs and slip the little
cord found by cutting
into the fleshy part of
the forearms into the
ankle joints.
Fig 17.— Removing the intestines
of sheep.
182
1 B^* ^ JijJ!j K rT lg l M ]
U. S.J=L.
KILLING AND DRESSING HOGS.
A good sticking knife, hog hook, scrapers, a barrel
or a trough for scalding, and a convenient place for
working are the important necessities. Set the barrel
at the proper slant with the open end against a table
or platform of the proper height, with the bottom
securely fastened; a
strong tackle built
for the purpose is de-
sirable, but not nec-
essary. Hogs should
not be excited or
heated, and in catch-
ing and throwing
them bruising must be
avoided. However, it
is not necessary to
stun hogs before
sticking them. At
slaughter houses they
are usually hung up
by one hind *eg. If
there is no hoisting appliances, lay tne
hog on its back and hold it there until
stuck. Two men can handle a hog if
they will but work with intelligence.
By reaching under the animal, one at
the fore leg and the other at the hind
leg, they can turn a heavy hog on its
back easily. One man, standing astride
the bodv, with his feet close against the
side and holding its front feet, can con-
trol it while the other does the sticking.
Fig. 18.— Manner of holding and
sticking a hog.
Fig, 19.— Scalding a hog. Note
arrangement.
183
B.HELLER,Sc CO.
The knife should be eight inches long, straight bladed
and narrow, and stuck into the hog's throat just in
front of the breast bone, the point directed toward the
root of the tail and held in line with the back bone.
This is necessary to prevent cutting between the ribs
and the shoulders, which would cause the blood to
settle there with waste in trimming of the shoulder.
When the knife has been stuck in six or eight inches,
according to the size of the hog, turn the knife quickly
to one side and withdraw it. The arteries that are to
be cut run close together just inside of the breast
bone and both are cut when the knife is turned, pro-
viding the edges are sharp at the point.
The water for scalding when heated in the house
should be boiling when removed from the stove. If put
into a cold barrel it will be about the right temperature
when the hog is ready for scalding. During the scald-
ing process the water should be about 185 to 195 de-
grees, if the scalding tub holds only enough water to
scald one hog. Water at 150 degrees will^ scald a hog,
but, of course, more time is required. In large packing
houses where a large tub is used and steam is con-
tinually blowing into the water, the water is kept at
150 degrees. Too hot water is likely to cause more
trouble than too cold, and for this reason it is always
best to have a thermometer at hand. Of course, the
temperature may be reduced by putting in a little cold
water. A hog should not be scalded before it is dead
©r the blood in the small blood vessels near the surface
of the skin will cook and give a reddish tinge to the
carcass.
To make the hair easy to remove and to cleanse the
skin of the hog and free it from all the greasy filth which
forms a scurf on the skin of all hogs, our Bog-Scald
should always be used. Hogs scalded with the aid of
Hog-Scald do not require so much heat to loosen the
hair, it requires much less labor to clean them, and
184
DHICADaU.S.A.
the dressed hogs will look much nicer and the rinds
will cure and smoke nicer than when it is not used.
No Farmer or Butcher will dress his hogs without Hog-
Scald after giving it a trial. For description and
price list on Hog-Scald, see page 272.
While being scalded
the carcass should be
kept moving constantly
to avoid cooking the
skin. While scalding, the
hog should occasionally
be drawn out of the
water for air, when the
hair may be tried. When
both hair and scurf slip
easily from the skin,
scalding is completed.
Remove the carcass from
the water and begin
scraping. The head and
feet should be cleaned
first, as they do not
clean easily when cold.
Use a ' ' candlestick ' '
scraper on the head. Use
the hands and a knife if
you haven't this tool.
The feet and legs are
easily cleaned by grasp-
ing them firmly with the
hands and twisting them around and back; pull the
little bristles of the body by hand and remove the
scurf and fine hair with the scraper, long corn knife
or other tool. Wash the entire carcass with hot water
and shave it with a sharp knife. Insert a stick under
the gambrel cords and hang up the hog.
Wash down with hot water, shave patches and rinse
with cold water. Occasionally the hog is too large to
scald in a barrel. Cover it thickly with blankets or
sacks containing a little bran, pour hot water over it
and the hair will be readily loosened.
Fig. 20.— A convenient way of
hanging up a hog.
185
_tzj. x~i Jozl
ScCQ
GUTTING HOGS.
Split the hog between the hind legs, separating the
bones with a knife. Run the knife down over the
belly line, guiding it with the right hand and shielding
the point with the fingers of the left hand and thus
avoid the danger of cutting the intestines. Split the
breast-bone with a knife or an ax and cut down
through the sticking place to the chin. Cut around
the rectum and pull down until the kidneys are
reached, using a knife whenever necessary to sever
the cords attached to the back. Do not disturb the
kidneys or the fat covering them, excepting in warm
weather, when the leaf
may be removed to allow
quicker and more thor-
ough cooling. Remove
the paunch and the in-
testines. The gall blad-
der lies in plain sight
on the liver, and it lies
attached to the dia-
phragm and h y p a t i c
vein. It should be
stripped off after start-
ing the upper end with a
knife. Avoid spilling
the contents on the
meat. Insert the fingers
under the liver and strip
it out. Cut across the
artery, running down the
backbone, and cut
around the diaphragm,
removing them with the
pluck, that is, heart,
lungs, liver and gullet.
Open the jaw and insert
a small block to allow free drainage. Wash out all
blood with cold water, and dry with a coarse cloth.
In hot weather the backbone should be split to facili-
tate cooling. The fat should be removed from the in-
testines before they get cold. It is strong in flavor
and should not be mixed with the leaf lard in render-
ing.
Gutting the Hog
186
CHICAGO U. S.A
CLEANING CASINGS.
(Copyrighted; Reprint Forbidden.)
CLEANIN
CASINGS
Those who undertake
to clean casings have
great trouble in getting
them white and many re-
sort to lime and other
methods for both bleach-
ing them and freeing
them of fat. Notwith-
standing all such efforts,
the casings remain dark
and unattractive. The
reason for much of this
difficulty lies in the fact
that the casings are not
properly washed and
cleaned in the fir^t op-
eration. Casings should
be washed thoroughly in three different changes of
water. The fat should then be scraped off from the
outside. Water must also be run through the casings
and they should be turned inside out so that they
may become thoroughly washed and cleaned. After
casings have been perfectly washed and scraped in
this manner, they should be dry-salted by packing
them in a liberal quantity of salt. Casings thus cured
will remain sweet and white.
HANDLING HIDES.
(Copyrighted; Reprint Forbidden.)
The proper handling of the hides of slaughtered ani-
mals, so as to obtain the best possible prices for them
and avoiding excessive shrinkage before they are mar-
keted, is a very important matter and should have the
Butcher's careful attention.
In the first place, it should be borne in mind that it
is an easy matter to badly damage the hide of an
animal before killing by prodding it with a pole. This
of course should always be avoided.
The killing floor should be kept as clean as possible.
If there is blood on the floor and this gets on the hair
and remains there, when the hides are stacked up thia
187
B. HE E LLE RScCD.
blood comes in contact with the fleshy side of the hide
next to it and will make a spot which gives the hide
a very bad appearance. By keeping the hides entirely
free from blood, they make a better appearance and
bring a better price.
The greatest care should be~ given to the removal of
the hide, so they are not scored, as this greatly reduces
the value of the hides to the tanner. A good, careful
skinner is worth several dollars a week more to the
Butcher who kills many animals than a skinner who is
careless in his work. (The hide should be so nicely
removed from the animal that when it comes to the
taDner it should look like it had been planed from the
'animal, it should be so so free from cuts or scores.)
PROPER STORAGE OF HIDES.
(Copyrighted; Reprint Forbidden.)
This is a point of very great importance. If many
hides are kept on hand for any length of time before
shipment, the difference in shrinkage between hides
which are properly kept and those which are not so
stored is very great. The careful storing and handling
of hides will always repay the time and trouble neces-
sary, not only in the weight of the hides, but in the
condition in which they are marketed.
Hides should be kept in as cool a room as possible
and all windows and doors should be kept closed, so as
to have no circulation of air.
SALT TO USE IN SALTING HIDES.
(Copyrighted; Reprint Forbidden.)
The best salt to use for this purpose is Crushed
Eock Salt. Large lumps of salt are objectionable, en
account of leaving indentations in the hides where
they are pressed together, which injures their appear-
ance in the eyes of the buyer.
One part of Fine Salt to three parts of Crushed Eock
Salt makes a fine mixture for salting hides, as the fine
salt quickly dissolves and makes a moisture on the
hide, which the hide absorbs.
When re-using old salt for salting hides, always add
about one-third of new salt to it, as this gives much
better results. About one-third of the salt used is con-
sumed in salting hides, so by adding one-third addi-
188
CHICAGD. TU. S.A.
tional of fresh salt each time, the supply of salt is
kept the same. Always keep the salt as clean as
possible. If there is much dirt or manure in it these
will discolor the hides and they will not make as good
a showing to the buyer.
QUANTITY OF SALT TO USE ON HIDES.
(Copyrighted; Reprint Forbidden.)
In large Packing Houses about 35 lbs. of salt is used
for each hide. The Packers find that by using this
quantity they get better results than if a smaller quan-
tity is used. Very few Butchers in the country use as
much salt as this on their hides, but they would find
it greatly to their advantage to use about 100 lbs. of
salt to every three hides, and if the proper quantity of
salt is used, as described in the foregoing, it can be
used over and over again with a loss of about one-
third for each time used. It is much better for the
Butcher to invest more money in salt and give the
hides a proper amount, as he will thus save on the
excessive shrinkage of the hides, which would amount
to more than the cost of the salt.
HOW TO STACK HIDES WHEN SALTING.
(Copyrighted; Reprint Forbidden.)
One of the most important features in salting hides
is the way they are stacked when salted. The hides
must be so piled that they are perfectly level and the
salt must be distributed over every part of the hide.
The flesh side should be up, and the salt should be
rubbed over them evenly. The hides can be piled
about two feet high. The legs of the hide should be
kept straight and flat, so the salt gets into all crevices. |
The edges of the stack of hides should be kept a trifle
higher all around than the center of the stack, so the
natural moisture that comes out of the hide and the
dry salt will remain on them. If the hides are salted
on a slanting floor, or if the hides are piled up care-
lessly so the hides lie slanting, the brine composed of
moisture of the green hide and the salt will run off
and then the percentage of loss from shrinkage will be
large.
B.HELLER Be CO.
HOW LONG TO CURE HIDES.
Sides should 1 1 < ^ in fclie pack and suit for 25 vo 30
days, so as to be fully cured and ready for shipment:
be
TRIMMING OF GREEN HIDES.
(Copyrighted; Reprint Forbidden.)
Before the hides arc salted the switches should
cut off of the tail and all loose, ends of the hide should
be cut off. The butt of the ears should also bo split;
if the hides go into the pack without attention to this
point, if makes the pack very uneven on account of
the thickness of the ear, and the salt does not have
a chance to properly penetrate the ears, and they are
Liable to spoil. Loose pieces of meat that are eare-
Lessly Left on the hides and all excessive fat should be
trimmed off. Hides must, not be salted until five hours
or longer after the animal is killed, and they must not
be piled closely, as this would prevent the animal beat
from escaping, If hides are sailed with the animal
heat in them, very often the hair will slip, which will
make No. 2 hides.
SALTING SWITCHES.
Switches should bo spread out on the floor so they
will thoroughly cool off. After they are thoroughly
cool, they can be piled into a heap and salt applied so
they are entirely covered. The more salt put over
them the better, :is they spoil very easily.
TANNING SKINS.
(Copyrighted; Reprint Forbidden.)
Butchers can easily
tan the skins of Sheep,
(louts, Cattle and Calves
with Tanaline, and they
can often pick up fine
skins of wild animals,
which can also be easily
tunned. By tanning the
fancy skins that the
C~ Butcher frequently can
~ get, he can sell them for
190
CHIC AC-CD. u.
m
three or lour times as much as ho would realize when
sold to the Hide Duycr.
DIRECTIONS FOR TANNING SKINS.
First: — After vv o i ; * 1 1 i 1 1 ; * the skins, soak them in plain
cold water; fresh or Halted skins for 2A hours, and air dried
skins for at least AH hours. Then serapo off all the fat
with a dull instrument, such as a putty knife or sharp
oieoe of hard wood. Then wash thoroughly, with cold
water, hoth sides of the skin.
Second:— Use, for every 30 pounds of skins, a 2 pound
package of Tanaline and A pounds of salt. Dissolve; 2
pounds of Tanaline and A pounds of salt in f> to (J gallons
Of cold water, and when thoroughly dissolved, place the
skins into it. Have sufficient water so thai all I he skins
arc entirely covered. Tan small, thin skins in this solu-
tion for 24 hours, (ioat, sheep, calf and elog skins should
he allowed to fan from two to throe days, according to
their thickness. Cattle or horse skins, or skins of a simi-
lar nature, require one week in this solution to properly
Ian them. During the tanning process remove; the skins
and replace I hem in tin; same solution twice a day, so I hat
the solution gels over all parts of the skins uniformly.
After tanning, drain off all Iho solution that can easily he
drained off, and spread the skins out with the flesh side
up, away from tin; sun.
Third: Make a heavy flour paste;; thin enough to spread
easily. Now cover the entire; fle:sh siele; e>f the; skin with a
thin layer Cahoul one e;ighth inch) of this paste:. Let the
skins and flour paste; dry for two le> four elays, aceordin; 1 ,
to the weather. The paste; will ahsorh the; moisture out of
the; skins and softem them.
fourth: When the: skins he;e;ome dry, we>rk them se> thai
the paste is shaken off. If the: skins have heen alle)we:el
to dry too long, Ihey will he; too hard to we>rk, and lhe:y
should he: softeaiod hy sprinkling some; elampe;ne:el Hawelust
Over the skins and leaving it e>n them e>ve;r night. The
skins should next he: Moftcncd and we>rke;el hy pulling them
over the: e:elge, of a tahle or he)x, until soft and plinhle;.
101
B. H E LLERSc CZ O.
POLISHING HORNS.
(Copyrighted; Reprint Forbidden.)
If the horns are rough,
first take a file and file
through the rough horn,
down to the solid horn,
and file the horn into
proper shape, smoothing
the tip and shaping the
large end to suit the
fancy. After they have
been filed, take sand
paper and rub the horn
with the sand paper un-
til it is nice and smooth,
then finish the rubbing
with very fine sand pa-
per, so as to take out all
the scratches. After it
has been sand papered,
take a piece of glass and
scrape it until very
smooth. Polish by rub-
bing with powdered rot-
ten stone and machine
oil. The polishing must
be done with the palm of the hand, and the horn
should be rubbed until beautifully polished.
WHY DRIED BEEF DOES NOT THOR-
OUGHLY DRY.
Query. — R. B. writes: "We are having trouble with our
Dried Beef. It doesn't seem to dry out. We have it
hanging in the cooler."
Ans. — Your beef doesn 't dry out because you keep
it in the cooler. In order to dry beef, it is necessary
to hang it in a dry room. You can hang it right out
in the market for that matter and there it will dry
rapidly, in fact, it will dry too quickly so that it will
become hard. Drief Beef will dry some in the smoke
house, but not sufficiently. We send you a copy of our
book, "Secrets of Meat Curing and Sausage Making,"
which will give you full particulars in reference to this
entire subject.
192
CHICACD, TU. S.A.
BULL-MEAT PREFERABLE FOR SAUSAGE.
Query. — Z. & R. write: There is a prevailing notion
among local butchers that bull meat possesses qualities
which make it superior to first-class steer or cow meat for
making bologna and weiners. Is this not an erroneous
idea? How can bologna and weiners be prevented from
turning dark and shrinking within a few days after mak-
ing if exposed to the air?
Ans: — The opinion of your local butcher is correct as
far as it concerns bull meat as the best meat for bologna
and wienerwurst. The reason for this is that bull meat
contains a great deal of gelatine in various forms and far
more than even the meat of either steer or cow. If you
take the bull meat and chop it up, you will find that it is
sticky and binds together, while if you take meat from an
aged cow and chop it up it will not bind together, is
mushy and soft to the touch, and when cooked frequently
crumbles and falls apart.
In answering your next question, we can say that the
probable cause in most cases why sausage dries up, shriv-
els up, shrinks or turns dark within a short time after be-
ing made is because it was not properly handled. It is
also possible that these effects of which you complain were
due to causes produced by the way you salted your meat
or what you salted it with. If you will follow our instruc-
tions on Bologna making given in our book "Secrets of
Meat Curing and Sausage Making," you should have no
further trouble. The book is sent free.
HOW TO MAKE A PAPER BAROMETER
Question . — J. K. writes: Can you tell me how a Barom-
eter can he, made with paper that tells what the weather
is going to be?
Answer. — Paper barometers are made by impreg-
nating white blotting paper in the following liquid,
and then hanging up to dry:
Cobalt Chloride 1 oz.
Sodium Chloride V2 oz.
Acacia Vt oz.
Calcium Chloride 75 gr.
Water 3 fl. oz.
The amount of moisture in the atmosphere is indi-
cated by the following colors:
Rose Red Rain
Pale Red Very Moist
Bluish Red Moist
Lavender Blue Nearly Dry
Blue Very Dry
193
B.HELLERSt CO.
^S
SOUR SAUSAGE
Question. — B. d W. write: We have been using your
Bull-Meat-Brand-Flour through all of last winter, and * t
found it satisfactory in every way. We have been using
also your Freeze-Em Pickle. Since hot weather began our
sausage has soured. We have lost over 100 lbs. of sausage
through its souring. Can you tell us what is the probable
cause of our sausage becoming sourt
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer. — We will say that the cause of your sau- *
sage souring may be due to several things. Either
your grinder has become dull, causing the meat you
run through it to heat in the grinding, or it may be
due to the fact that the meat was not cold enough
to prevent it from heating while being ground.
Another cause for trouble of this kind is in the
mixing machine. In mixing meat too much, a con-
siderable quantity of air is forced into the meat,
which will often cause it to sour during the warm
seasons of the year. During hot weather it is ad-
visable to grind a small quantity of ice with the
meat to keep it cold.
We also advise the use of our "A" Condimentine
preparation. This is a very useful product for keep-
ing in condition all fresh sausage. It is entirely
harmless, containing no substances injurious to health.
Complies with all pure food laws.
We are quite positive that you are souring your
meat in the grinding, or in the mixing. Please let
us know if you have a mixing machine, or whether
you mix your meat by hand. If you have no mixing
machine you are souring your meat while grinding it.
You should mix ice with your meat before grinding it.
Grind the meat and the ice together, and use "A"
Condimentine. Your troubles will then disappear.
194
CHICAGO, U. S.JFL.
SPICED BEEF
Question. — W. C. K. writes: I was very much inter-
ested in your magazine "Success With Meat," and wish
you would send me a formula for the making and curing
of Hyiced Rounds of Fresh Beef. In our city we have a
great demand for spiced beef and I want the very best
formula obtainable, which I know you can furnish me.
I have used Freeze-Em-Pickle for a good many years and
always get splendid results from its use.
Answer. — We are very glad that you like "Success
With Meat," and are pleased to learn you have ob-
t.ai/ied such uniformly good results with Freeze-
Em-Pickle.
To make rolled spiced beef take 100 lbs. of bone-
less beef plates and cure them in brine made as
follows :
5 gallons of cold water.
5 lbs. of common salt.
1 lb. Freeze-Em-Pickle.
2 lbs. of granulated cane sugar.
6 to 8 ounces Zanzibar Brand Corned Beef Season-
ing.
Cure the plates in this brine 10 to 20 days in a
cooler. The temperature should not be higher than
42 to 44 degrees Fahr., but a temperature of 38 to
40 degrees is better for curing purposes.
The Zanzibar Brand Corned Beef Seasoning gives
a delightful flavor to the brine. After the meat has
been fully cured in accordance with the above form-
ula sprinkle some Corned Beef Seasoning on the
meat; then roll the mea* and tie it tight with a
heavy string. Some people also like a garlic flavor
and if desired a small quantity of Vacuum Brand
Garlic may be added to the brine or sprinkled over
the meat before it is rolled. Where you want to
cure rumps or rounds of beef that weigh from 12
to 25 lbs. each, we advise that you pump them
just the same as a ham would be pumped with a
pumping brine made as follows:
V 2 lb. of Freeze-Em-Pickle.
1 lb. of pure granulated sugar.
2 lbs. of salt.
1 gallon of water.
By following the above suggestions carefully you
should have no trouble in turning out delicious corned
beef.
195
B. I-I E LLE: RScCD.
SOUR HAMS— HOW TO PREVENT.
Query. — F. B. writes: "Have you any chemical com-
pounds that will help us to take care of some sour hamsf
We have some hams that are just a little sour and thought
perhaps you would help us in the matter."
Ans. — We do not prepare anything which would help
you in the least. The trouble arises from imperfect
curing and the only time that we could have been of
help to you would have been when you commenced to
put the hams in the pickle; we could have then given
you full instructions for pickling the hams in such a
way that they could not have soured. In nearly x all
cases the souring is around the bone. In your case
it is best to cut out the bone and trim away the sour
meat. After being thus carefully trimmed, they can
be rolled, tied and sold for boned hams. You can
always avoid the danger of sour hams by exercising
extreme care in properly chilling the meat before cur-
ing. Most all souring arises from the fact that the
meat is not chilled through to the bone. If all the
animal heat is thoroughly removed before curing, the
hams will come out of the pickle cured all the way
through.
If you will follow closely the directions contained
in our book, '"' Secrets of Meat Curing and Sausage
Making," you will never have trouble with your hams.
We take great pleasure in sending you a copy of this
book free of charge.
FREEZE-EM-PICKLE LEGAL EVERY-
WHERE.
Query.— S. O. Co.: You will please send us a 500-lb. barrel of
Freeze-Em PiekU, if you canlguarantee it to comply with the
Pure Food Laws.
Ans. — Shipment of 500 lbs. Freeze-Em-Pickle, which
you ordered by mail, went forward today. We beg
to inform you that this product complies with re-
quirements of all Pure Food Laws and is perfectly
legal to use everywhere. We know that you will be
highly pleased with Freeze-Em-Pickle. The Freeze-
Em-Pickle process of curing meat gives it a uniform
bright red color and a sweet sugar cured flavor and
enables it to retain all of its albumen. It also pre-
vents the meat from drying up and hardening when
fried or cooked, or from crumbling when sliced up
after being cooked. It may be used in the brine, or
it can be sprinkled dry over the meat before it is
packed for storage. See our directions for using it,
196
CHICADD.U.S.A.
MAKING SOAP FROM RENDERED FAT
Question. — C. J. B. writes: Can you give me a formula
for making soap? I have a surplus stock of rendered fat
that I would like to convert into soap.
(Copyrighted t>y B. Heller d Co.; Reprint Forbidden.)
Answer. — We will give a very good formula for
making soft soap and hard soap.
To 20 pounds of clear grease or tallow take 17
pounds of pure white potash. Buy the potash in as
fine lumps as it can be procured and place it in the
bottom of the soap barrel, which must be water-
tight and strongly hooped. Boil the grease and pour
it boiling hot upon the potash then add two large
pailfuls of boiling hot water; dissolve 1 pound of
borax in 2 quarts of boiling hot water and stir all
together thoroughly. Next morning add 2 pailfuls of
cold water and stir for half an hour; continue this
process until a barrel containing 36 gallons is filled.
Tn a week, or even in less time, it will be ready for
use. The borax, and also one pound of rosin, can be
turned into the grease while the grease is boiling.
Soap made in this manner is a first-rate article,
and has a good body. The grease must be tried out,
free from scraps, ham rinds, bones, or any other
similar kind of matter; then the soap will be as thick
as jelly, and almost as clear. To make soft soap
hard put into a kettle four pailfuls of soft soap,
and stir in it by degrees about one quart of common
salt. Boil until all the water is separated from the
curd, remove the kettle from the fire and draw off the
water with a siphon (a yard or so of rubber hose
will answer) ; then pour the soap into a wooden form
in which muslin has been placed. For this purpose
a wooden box sufficiently large and tight, may be
employed. When the soap is firm turn out to dry,
cut into bars with a brass wire and let it harden.
A little powdered rosin will assist the soap to harden
and give it a yellow color. This must be added in
the kettle when the soap is boiled. If the soft soap
is very tbin, more salt should be added.
197
■tt
B.HELLEFl Sc CD.
WHY BOLOGNA DRAWS WATER WHEN
IT IS BOILED
Question. — J. B. writes: I again write you for informa-
tion. When I boiled my bologna the meat drew water. I
added the water the second time I ground the meat. Why
did the meat draw water while the sausage was being
boiled?
I am glad to say that your advice in reply to my last
letter enabled me to completely overcome the trouble I had
with my corned beef. I am now using the galvanized iron
tank as you recommended, and have discarded my old
corned beef barrel. I will further say that since I began
using your products, that I am selling three times as much
sausage as I formerly did. I am greatly pleased with all
the goods that I have bought from you.
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer. — There are three principal reasons for
meat drawing water while the bologna is heing boiled.
The first is that you probably "killed" the meat in
the grinding of it, by your knife not being sharp
enough, or that your meat soured in the grinding of
it by the meat not being cold enough. If you desire
to work in some water while grinding the meat, use
chipped ice instead of water. The ice will keep the
meat cool and stiff, and the meat will not quash, or
mash down. The use of ice will prevent the meat
from getting warm.
Another cause for bologna drawing water while be-
ing boiled is that you have heated the bologna too
hot while it was in the smokehouse, or you are
boiling bologna at too high a temperature. Boiling
bologna at 160 degrees Fahrenheit would hardly spoil
it, but we recommend boiling bologna at 155 degrees
Fahrenheit.
Possibly you boil the bologna too long. When you
take your bologna out of the cooking water do you
pour cold water over them? This also has a bearing
on the case. Watch carefully all of the above points
and you will not have any more trouble. Refer to
our book.
198
GHICADQU.S.A.
OLD BARRELS INFECTED WITH GERMS
WILL CAUSE ROPY BRINE
Question. — W. & Sons write: Can you advise us about
cur corned beef pickle? We made it according to direc-
tions given in your book, "Secrets of Meat Curing and
Sausage Making." But our brine gets "ropy" as you call
I it. We use pure cane sugar. We keep our cooler at 38 to
! Jfi degrees Fahr., and are at a loss to know what is the
! cause of our trouble. Please advise us in this matter.
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer. — Ropy brine can come about even when
j pure cane sugar is used in curing. This condition
is caused by germs which develop in the brine and
cause the brine to thicken. You will find that the
barrels which contain your brine are infected with
1 germs. The best way to get rid of these germs is to
first empty the barrels; then put the barrels into a
vat and boil them. Also scrub the barrels inside and
outside. For this purpose they should be rinsed with
boiling water to which has been added Preeze^Em, 4
ounces to each gallon, and afterwards a last rinsing
with our Ozo washing powder, or soda, in the water
that you use for washing the barrels. After the bar-
rels are thoroughly washed and rinsed with cold
water, they should then be put out of doors where
the sun can shine upon them and in them for several
days before they are again used and placed in the
cooler.
Barrels in which corned beef is cured should be
made of hardwood. If you are using a syrup barrel
or a molasses barrel, you will find that the pores of
the wood have become filled with syrup or molasses,
which causes the brine to become thick. We think
this is the cause of your trouble.
The best barrels to use are tierces that are made
of oak, such as lard is shipped in by the packers.
The wood of these tierces becomes saturated or filled
with lard, and the lard prevents the brine from pene-
trating or soaking into the wood. Be sure that
whatever barrels you use are made of hardwood,
and not of white wood or other soft wood, of which
many kinds of barrels are made.
1Q9
EL-H E LL-E !R. ScCD.
HOW TO MAKE FERTILIZER FROM
BEEF BLOOD
Question. — J. E. P. ivrites: Please tell me how to
utilize and handle beef blood so as to make fertilizer out
of it. I am killing from ten to fifteen head of cattle each
week, and thus have quite a quantity of blood.
. Answer. — Blood in a packing house is handled as
follows: It is first drained from the killing floor
into- vats and when the vats are filled, live steam is
turned on and the hlood is boiled until congealed.
It is then put in large powerful presses and all the
water pressed out, the congealed hlood remaining in
the press cloth! From the presses it is put through
a fertilizer dryer and then is known as dried blood.
Where you only kill 10 to 15 head of cattle a week,
it would not pay you to dry the blood in this way. A
very fine fertilizer, however, can be made from the
blood either for your own use or to sell by boiling
the blood in a kettle over a fire or else putting it into
a tank and blowing live steam in it; then separate
from the water as best you can and mix with black
earth, spreading it out thin in the sun to dry. The
boiled blood should be mixed with about its own
weight in black earth. This makes a wonderful
fertilizer and ought to bring you many extra dollars.
ICE VS. ICE MACHINE IN SMALL PLANTS
Query. — F. S. writes: "I would like to know if an ice
machine can be had small enough for a retail meat mar-
ket and would it be profitable to take the place of an ice
box? If you can do so, please give me this information
and where I can get the ice machine. Ice here for a
summer's use will cost about $75."
Ans. — You state that the cost of ice for the summei
season in your market would be about $75.00; there-
fore, it will not pay you to put in an ice machine, as
the cost of operating such a machine for an ice-box
would be a great deal more than $75.00 for the season.
For instance, if you could obtain electric power or a
gas engine for operating the ice machine, you could
figure on using at least $7.50 to $10.00 a month for
power alone. In addition to this, you would have the
expense of repairs and the wear and tear on the ma-
chinery, also the cost of ammonia and the interest on
your investment. For a small plant, it is always cheaper
to use ice for an ice-box, when it is possible to secure
the ice at a reasonable figure.
200
CHI CA.CO. XJ. S.A.
WHAT IS THE DIFFERENCE BETWEEN
POTATO FLOUR AND BULL-MEAT-
BRAND FLOUR?
Query. — C. Pk. Co.: Will you kindly write us what is
the difference between your Bull-Meat Flour and Potato
Flour, as we have received several circulars from, you on
Bull-Meat Flour, and have always been using potato
flour heretofore, and if you will explain to us the differ-
ence and if your Bull- Meat Flour is better for us, we will
be glad to use it.
Ans.— The difference between Bull-Meat-Brand Flour
and Potato Flour is this, potato flour is made from pota-
toes and the absorbing properties of a pound of potato
flour or potato starch are much less than you would
imagine. If you will take a gallon of water and put into
this water one pound of potato flour and let it stand for
one hour all 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 have taken
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 gallon
of water. You can easily see by making this test the
difference in the action of the flours when used in different
kind of sausage. When Bull-Meat-Brand Flour is used
it helps to hold the fat and then when the sausage is fried
it looks different and tastes different than sausage made
with potato flour. Bull-Meat-Brand Flour absorbs fat
and juice in the meat and tends to hold it in the meat and
it does not fry out so readily. If you will try the Bull-
Meat-Brand Flour and make a test you will prefer it tc
potato flour.
201
Q. H e lle R Sc CD.
^s
CAUSE OF BOLOGNA DRAWING WATER
AND BEING SHORT GRAINED.
Query. — J. L. B. writes: "Will you kindly answer
the following questions: First, What is the cause of
bologna drawing water while being cooked? Second, What
is the cause of short grain bologna?"
Ans. — We do not exactly understand your first ques-
tion and cannot tell whether you mean that moisture
draws out of the Bologna or whether water draws into
the Bologna. As a rule, when the Bologna is cooked,
especially in water that is too hot, it will shrink very
much, become dry and crumble and break up. This
effectually answers your second question also. The
trouble you are experiencing is due to your method of
making Bologna, which is not exactly right. In the
first place good Bologna cannot be made without the
use of a binder like our Bull-Meat-Brand Flour. A
binder and absorbent of this kind causes the meat to
hold together. It also makes the juices of the meat
remain in the Bologna. When Bologna does not prop-
erly bind, it shrinks up and gets watery inside. This
is owing to the fact that the meat does not hold
together properly and the water instead of being ab-
sorbed right into the meat as it should be, gets be-
tween the small particles of meat and separates
inside. This is owing to the fact that the meat does
not hold together properly and the water, instead of
being absorbed right into the meat as it should be,
gets between the small particles of meat and separates
them. If you will use our Bull-Meat -Brand Flour and
follow the methods set forth in our book, "Secrets of
Meat Curing and Sausage Making," you will never
have any trouble from your Bologna breaking up or
getting crumbly or watery as you call it.
CAUSE OF LARD FOAMING WHEN USING
LARD PURIFIER.
Query. — W. & Son write: "Will you kindly tell us what,
in your opinion, accounts for our lard foaming after
treating it with your B. Heller d Co.'s Lard Purifier when
placed in the frying pan? Our customers are complaining
about this feature, although the lard is nice and satisfies
them in every other respect."
Ans. — The complaint which your customers make con-
cerning the foaming and spluttering of the lard is in
all probability due to the fact that all the water was
not separated from the lard after treating the laxd,
202
CHICADD. T_J. S.J=L.
"Whenever lard is treated with our Lard Purifier, it
must be heated hot enough and allowed to stand long
enough so that all the water separates and settles out
to the bottom. If this is always done, the lard will not
splutter when used in the frying pan.
IMITATION BULL-MEAT-BRAND FLOUR.
Query. — G. U. writes: "I find that I have been imposed
upon by a salesman with a binder which is claimed to be
Bull-Meat Flour. Owing to the fact that I have not been
able to get satisfactory results from the use of it, I have
examined the package closely, and find that the labels are
not the same as yours. I enclose a rough drawing of what
this label is like and would like to know if the goods
are of your manufacture. It doesn't act' like your Bull-
Meat Flour and I have had very poor success with it; in
fact, so very poor that I have sent it back to the jobbers
and told them that I could not use it."
Ans. — You most certainly received an imitation of Bull-
Meat-Brand Flour. The very fact that the preparation
you received failed to give satisfaction was, in itself, suffi-
cient to convince you that you had been imposed upon, as
Bull-Meat-Brand Flour always produces excellent results.
Your idea of examining the label is the proper one. Bull-
Meat-Brand Flour is a Binder and an Absorbent. It has
its Flavoring Qualities as well as its tendency to Bind
and Blend the Juices of the Meat, thus absorbing those
constituents that enables Bull-Meat-Brand Flour to give
sausage such a Delicious and Superior Flavor. When
purchasing our goods in the future, we would ask you to
kindly examine them closely upon their receipt to see that
you are receiving the Genuine and nothing but the Genu-
ine. In this way it will not be necessary for you to spoil
a lot of Sausage in order to find out that you have been
imposed upon by irresponsible imitators who try to pirate
our goods. Never use any goods shipped you until you
have examined them closely to see that the name of
B. Heller & Co. and no other is upon the label,
203
B.HE L3L.E:F2. Sc CO.
HOW TO CONSTRUCT A MODERN SMOKE
HOUSE.
Query. — The S. P. Co. asks: "Would you kindly tell
us, and we will gladly pay you for the information, how
to construct a modern, up-to-date smokehouse?"
Ans. — We will be very glad indeed to tell you all
about this subject without charging you any fee. We
are always glad to tell customers or prospective cus-
tomers how they can profitably conduct their busi-
ness and make money. As you are located in Cali-
fornia, where the weather is always warm, the building
of a smoke house becomes simple, because the smoke
house will not sweat like it does in a climate where
the weather gets cold in winter. Here in the Middle
West, or farther East, it is more difficult to get a good
color on meats smoked in a smoke house in winter. One
of the principal points to be considered in laying out
your plans is to get the proper height, and the higher
you build your house and the less floor space it occu-
pies, the better will be your results. An 8x10 or an
8x12 foot house gives the best results. In this you
could put an arch about nine or ten feet from the
ground, and under the arch smoke your fresh sausage
and above it smoke the meat. In this way the heat
and smoke used for the sausage would also be utilized
for smoking the bacon and hams and none would be
wasted. If you build the way we have indicated be
sure and put ventilators right above the arch so that
cold air can be let into the smoke house during the real
hot weather. If your fire gets too hot, you can feed
cold air to the interior chamber, and if your smoke
house is tall you can create a good draught and will
soon get up a circulation which will cool the air so that
the meat will not shrink too much. A smoke house
built for simply two tiers of meat, that is, two rows, is
better than one built wider. The walls of your smoke
house can be built either of brick or wood, whichever
you prefer, brick being the safer of the two. If you
do not intend to smoke fresh sausage but only bacon
and hams, it is unnecessary to put in an arch. In that
case simply construct some iron bars about eight feet
above the fire and on top of these put a heavy iron
screen, so in case any hams should fall that they do
not fall into the fire. Of course, you know that many
smoke houses catch on fire and burn up, due to not
having an iron screen above the fire and by meat fall-
ing directly into the fire.
204
, TU. S, A
PREVENTING PORK SAUSAGE FROM
SOURING IN WARM WEATHER
Question. — C. B. A. writes: I make my own sausage,
using your Bull-Meat-Brand Flour and your Sausage Sea-
soning. My sausage is good when it is fresh-made, but it
soon becomes sour in warm weather. What can I do to
prevent this trouble?
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer. — The best and easiest way to overcome the
difficulty you report about your fresh pork sausage
souring in warm weather is to use our "A" Condi-
mentine. In making your sausage, for each 100
pounds of meat add % to 1 pound of Heller's "A"
Condimentine. This will prevent fresh pork sausage
from turning gray and souring for from eight to ten
days, according to the temperature in which the
sausage is kept.
"A" Condimentine will keep pork sausage in con-
dition, so that it may be shipped, if necessary, for a
considerable distance and still retain its own natural
color. Your sausage maker will find this method of
keeping fresh pork sausage from souring for a rea-
sonable length of time in warm weather of great
advantage and save you from severe losses. "A" Con-
dimentine is legal to be used under the National and
all State Pure Pood Laws. The sausage does not
have to be labeled to show the presence of "A" Con-
dimentine. We will be pleased to have you try out.
our recommendation for retarding fresh pork sausage
from souring and report to us your success at an
early date.
205
B.HE L.LER. Sc CD.
IS FREEZE-EM PICKLE LEGAL
TO USE?
Query. — W. K. I am a 'butcher and sausage maker, and also
cure a great many hams and bacon. I have used a good bit of
ymir Freeze-Em Pickle and am well pleased with it, and I wisli
to ask if it can be used with safety under the new pure food laws.
That is, the new state food law. The man I have been getting
Freeze-Em Pickle from says "Yes" and the State's Attorney says
''JVo," so I write you and would like to have you explain the
situation and oblige.
Ans. — Replying to your recent favor it affords us
pleasure to advise you that Freeze-Em-Pickle does com-
ply with, the requirements of your new state food
law, and that you need have no fears in continuing its
use. In fact, Freeze-Em-Pickle complies with the re-
quirements of all the state food laws, as well as with
the regulations under the National Pure Food Law, and
it is being used all over the U. S. It is evident that
the State's Attorney confuses Freeze-Em-Pickle with
the preservatives which are prohibited under your new
state law. All antiseptic preservatives, for the pur-
pose of keeping fresh meat fresh and meat food prod-
ucts in a fresh condition, are positively prohibited un-
der your new state food law. Freeze-Em-Pickle does
not come in this class. The ingredients of which
Freeze-Em-Pickle is composed have not been ruled
against by any of the pure food laws. We are pleased
to hear your praise of Freeze-Em-Pickle, although this
is the universal report we get when it is properly used.
We enclose a circular concerning its use, which you
may not have seen, and this will give you further
information concerning the manufacture of Bologna
and Frankfort Sausage, Corned Beef, etc. We also
enclose circular concerning our Bull-Meat-Brand Flour,
which is unquestionably the best flour now on the mar-
ket. This also complies with the pure food law. So
does our Vacuum Brand Garlic Compound and our Pre-
pared Sausage Seasoning, and Eed and White Kon-
servirungs-Salt. We will be pleased to hear from you
whenever we can be of further service to you.
206
C'HIDAQ O, U. S. A.
ADVICE TO A PACKER WHO WAS
DECEIVED.
A r . & W. complain that a firm to whom they gave an
order for 25 pounds of Freeze-Em Pickle and a barrel of
Bull-Meat Flour sent them 25 pounds of an inferior sub-
stitute and a barrel of flour which was an imitation of
Bull-Meat Flour. The firm states that they did no+ know
very much about how the label of Freeze-Em Vickie
looked and, therefore, did not notice the fraud until after
they had used some of the imitation. They ask what they
should do about it.
Arts. — Eeturn the goods to your jobber, even though
you have used half of them ; inform him that you will
not pay for the goods on the ground that you did not
order them, but had ordered B. Heller & Co.'s goods,
and that you will in future buy your goods from such
fiims as will send you what you want and order. This
is a simple remedy for the trouble which you have.
ADVANTAGES OF STEAM-JACKET
KETTLE IN RENDERING LARD.
Query. — C. W. F. asks: Is there any advantage in ren-
dering lard in a steam-jacket kettle?
Ans. — There is. Both a caldron and a steam-jacket
kettle work well. The best lard is made in one or the
other. A steam tank in which the fat is put, and the
steam turned right into it, will not produce as good
lard as either the caldron or the steam-jacket kettle.
The steam mixes right with the lard and the latter
therefore contains a large amount of moisture and the
lard does not keep well. Another disadvantage is that
water used in the boiler is not always pure. If the
boiler is not cleaned once a week the water will have
a bad smell. Steam made from this water and turned
into lard can not be expected to improve its flavor,
even though it should not actually harm it. Those
who kill large numbers of hogs usually have a steam
tank for making steam rendered lard and a steam-
jacket kettle for making their finer brands of kettle
rendered lard.
207
B.HE LL-E RScCQ
SEASONING FOR SAUSAGES.
Query. — T. 77.: Will you please send me a copy of your
book, "Secrets of Meat Curing and Sausage Making." I
have always used the following seasonings in my sausage:
Pepper, summer savory and sage, and would like to know
if you can recommend anything to me which will give the
sausage a better flavor than these spices will. Any in-
formation you can give me in the seasoning of sausage
will be very much appreciated.
Ans. — The Seasonings which you have been using
are being used by a good many Sausage Makers, but
a real fine flavored Sausage cannot be made with them.
If you wish to increase your Sausage trade right along,
and want to make Sausage that your trade will relish
and enjoy, you must use the very finest Seasonings ob-
tainable, as the Seasoning really is the life of the Sau-
sage. We are manufacturing the Zanzibar Brand Sau-
sage Seasonings, which we make for all kinds of
Sausage. These Seasonings are made after secret for-
mulas which have been in our family for a good many
years. The flavor that these Seasonings impart to the
Sausage is something very fine; it must be tasted to
be appreciated, as we cannot describe in a letter what
the flavor really is. It is a peculiar combination which
everyone likes and it is something that will soon in-
crease your Sausage trade. Zanzibar Brand Sausage
Seasonings are manufactured from only high grade
Spices and we guarantee them to be absolutely free
from any adulteration. We are sending you our cir-
cular and price list and would be pleased to receive
your order for any quantity that you may desire, and
we will say in advance that when you once use them
you will never again want to make Sausage without
these Seasonings.
SOLE MANUFACTURERS OF ZANZIBAR
CARBON.
Query. — C. & K. write: "Are you the sole manufacturers
of Zanzibar Carbon?"
Ans. — Yes, and we were the first to put a prepara-
tion of this kind upon the market.
208
iHHM-i-1
u.s. -a.
QUICKEST WAY TO CURE MEATS.
Query. — W. & B. write: Our capacity for curing meats
is limited for the want of room. Can you give us a
formula or a recipe that will give a good cure in the
shortest possible time? We would like something that is
reliable.
Ans. — Our Book, fC Secrets of Meat Curing and Sau-
sage Making," will give you all the information in
reference to curing meats which you may desire. The
curing period can be greatly shortened by pumping the
meat. It will also give you a better article. Our book,
which is mailed to anyone requesting it, free of charge,
will give you full directions for pumping, and also the
formula for making the pumping brine. By following
the instructions which this book contains, you will be
able to turn out the finest kind of mild cured and sweet
pickled meats, which will have a delicious flavor and
a fine color. It will be necessary, however, for you to
fully carry out our directions in reference to chilling meats
and overhauling them, also the temperature to be main-
tained during the curing period.
DIFFERENCE BETWEEN FREEZE-EM AND
FREEZE-EM-PICKLE.
Query. — L. B.: We have been using some of your
goods and notice that you speak of Freeze-Em-Pickle for
curing meats. Is this product the same as Freeze-Em?
We have been getting our goods from our jobbers, and in
their catalogue they also speak of Freeze-Em-Pickle. We
would like one of your books on the secrets of meat cur-
ing and methods of smoking and curing, as we are young
in the curing of meats yet and would like all the informa-
tion possible.
Ans. — Your letter received and we are pleased
to note that you have been using some of our goods
and find them very satisfactory. You say you have
read of our Freeze-Eni and also our Freeze-Em-
Pickle, and you would like to know whether they
are both the same. They are not the same. Before
the various pure food laws went into effect, we sold
Freeze-Em as a preservative, also as a disinfectant.
As so many of the pure food laws objected to the
use of preservatives, we discontinued selling Freeze-
Em as a preservative, and now sell and recommend
it for disinfecting purposes only.
209
B.HE LLE F?. Be CZ CD.
Freeze-Em-Pickle is an entirely different preparation.
This was placed on the market with a special view to
supply the butcher with a preparation that will com-
ply with all food regulations under all food laws.
Freeze-Em-Pickle is to be used for curing all kinds
of meat, such as hams, bacon, corned beef, bologna
trimmings, pork sausage trimmings, and meats of all
kinds, and it is also excellent for use in chopped beef,
to keep it in a fresh condition. Freeze-Em-Pickle is not a
Chemical Preservative.
DIFFICULTIES WITH CURING BRINE AND
HOW TO OVERCOME THEM.
Query. — W. 8. & Co.: We are so situated that we have
to toil all the water that we use in our brine. After boil-
ing it we run it into a cooling tank and let it cool. We
have made some experiments with your Freeze-Em Pickle
and like it to cure very well, and have decided to adopt
its use in the curing of all of our meats. Now, what we
want to know is, can we dissolve the Freeze-Em Pickle
in the boiling hot water and then cool it and run it
through coils the same as we do now with the water?
Would the heat affect the Freeze-Em Pickle? Our vats
when full hold 6,900 lbs. of medium sized hams. According
to the size of the kettle and the amount of water to boil at
one time, it would require 58 pounds of Freeze-Em Pickle.
What we want to do is this: we do not want to weigh
the Freeze-Em Pickle for each vat, but simply want to
make a large quantity of brine and then run the prepared
brine' on to our hams. We have been using saltpetre and
tnolasses for our brine and we are having trouble with it
getting ropy and stringy. Will syrup answer the same as
molasses or sugar, and is New Orleans molasses the best,
or should granulated sugar be used entirely? Kindly let
us know what you consider the best for hams.
Ans. — First of all, we advise that after the water is
boiled, that it is allowed to settle and precipitate so
that all the solids will settle to the bottom of the
settling tank. It should settle at least 24 hours before
the solids will have separated and gone to the bot-
tom. Then the water should be drawn off, but not
from the bottom of the tank, but at least a foot from
the bottom. The water that will come off from above
will be nice and clear. This water should then be run
into another tank, called the mixing tank, in which the
sugar, salt and Freeze-Em-Pickle should be dissolved j
210
EHICADD. U. S. A.
this will make the stock brine which can be run down
into the cellar over cooling pipes, so as to chill it
properly before it is put on the meat. The reason the
brine that you are making becomes ropy is that you
are using the wrong sugar. If you will use absolutely pure
granulated sugar or absolutely pure syrup made from
granulated sugar you will have no trouble from ropy
brine. We strongly advise the use of nothing but absolutely
pure granulated sugar. We find that it gives the best re-
sults. It costs a little more than the unrefined product but
you get less vegetable substance in your brine, and the
brine will therefore keep much longer. The brine in which
hams have been cured can be used a second time for cur-
ing breakfast bacon, and the breakfast bacon will be even
better than if put into fresh brine. As your vats are large,
the meat will pack very tight on the bottom, and we wish
to caution you to be sure and overhaul your meat prompt-
ly five days after it is packed and continue overhauling as
per directions in our book on curing meats and making
sausage. If you follow these directions you will not have
any ropy brine or any spoiled meat, but all your meat will
come out uniform and will have the proper flavor.
TOUGH AND SALTY CORNED BEEF.
Query. — E. W. G. writes: I have had complaints from
several large institutions I serve that my corned beef is
tough and too salty. I would like to know about what
proportions of salt and saltpetre to use. It is only re-
cently that I have had these complaints, in fact, I have
been in the retail business for about ten years and have
been very successful with my corned beef.
Ans. — If you will use the following in curing plates,
rumps, briskets, etc., for corned beef, you will have no
trouble. Use for 100 lbs. of meat:
Five pounds of common salt, 1 lb. of Freeze-Em-
Pickle, 2 lbs. of best granulated sugar, 5 gallons of
cold water.
Cure the meat in this brine fifteen to thirty days,
according to weight and thickness of the pieces. If
you are taking pieces out of the brine from day to
day and adding others, you should keep up the strength
211
B.HE LLE RStCQ
^E
of the pickle to sixty degrees by adding a small quan-
tity of Freeze-Em-Pickle and salt from time to time
as you withdraw and replace the meat. One of the
first essentials to producing first-class corned beef is
to be careful about the temperature during the curing
period. An even temperature of 38 degrees Fahrenheit
is always the best for coolers and for curing meat. If
maintained at this degree, there will be no trouble from
taking on too much salt, provided, of course, the meat
has been properly chilled through before placing it in
the brine for curing. In order to produce a good cure,
all the animal heat must be extracted from the meat
before it is packed, otherwise it will become soft and
spongy in the brine, and pickle-soaked.
KEEPING HAMS AND BACON SIX
MONTHS.
Query. — A. J. M. writes: I would like to know how to
keep hams and bacon in first class shape for the next
six months without their getting mouldy and with the
least possible shrinkage.
Ans. — There is no practical method for keeping hams
and bacon for so long a time after they are smoked
without their getting mouldy. There is a method for
keeping them in sweet pickle for any length of time,
provided you have cold storage facilities. All kinds of
pickled meat if stored in a cooler in which the tem-
perature is kept down to 28 degrees can be kept in this
cooler for a year or even longer, and when removed
will come out like fresh cured meat. Hams and other
meats are often purchased when the market is low and
stored in a freezer and kept here until such a time that
they are in greatest demand and will sell at the high-
est price. At a temperature of 28 degrees the meat
will not freeze after it is cured, and the brine, of
course, does not freeze at that temperature. When
meat is taken out of such cold storage to be smoked, it
should be first soaked from three to five hours in fresh
water, and then washed and smoked the same as regu-
lar fresh cured meat. Farmers often bury their smoked
meats in their oat bins, and are enabled to keep them
in good condition for some time, but this is a method
which, perhaps, does not suit your purpose. It is best
to keep the meat in sweet pickle until you are ready
to smoke it, as this will insure a much better article.
212
C H IDADQ U. S. A.
USES FOR DRIED BEEF ENDS.
Query. — C. E. C. writes: "Can you inform me the best
and most profitable way for disposing of my Dried Beef
ends? I am in the sliced Dried Beef business and have
no way of using up my ends. Thanking you in advance."
Ans. — There are three ways for disposing of beef
ends to advantage and profit. They may be ground up
in an Enterprise Chopper and sold to hotels and res-
taurants for use as Minced Dried Beef to be prepared
and served in cream. They can also be sold to con-
cerns engaged in the baked bean business, where the
ends can be cut up and baked with pork in the beans.
Eestaurants can also use dried beef ends to excellent
advantage by putting them in soup. They will give
a delicious flavor to all kinds of soups, if boiled at
the same time with other soup meats. *
HOW TO PREVENT HAMS FROM SOUR-
ING IN THE HOCK.
Query. — C. F. G. Co. write: "We have a lot of hams
that we put down in dry salt to cure about six or seven
weeks ago, and we have discovered that they have become
tainted in the hock, while the balance of the piece of meat
is all right. Can you tell us any way to rehandle or
overhaul these hams to save them? The front or butt end
of the ham is sound and all right and sweet; the bad part
is in and around the hock end or leg end. Could this
taint and odor be removed and the meat made sweet by
putting these hams down now in a strong salt brine and
punching holes in the hock end of the pieces so that the
brine could quickly get into the tainted part? Would salt
brine save them now? We will thank you for any advice
or plan of action that will help to save us from loss."
Ans. — It is more difficult to cure hams by the dry
salt process than it is by the brine process. If these
hams had been pumped before packing them in the salt,
there would not have been so much danger of shank
sour. Hams being very thick, it takes a long time for
the salt to draw through them; therefore, if they are
first pumped and packed in dry salt, you ean readily
see that the salt draws through quicker and thus gives
them a chance to cure from the inside as quickly as
they would cure from the outside. On v under one con-
dition can you pump these hams, make them sweet and
save them. For instance, if the hams are taken from
213
B. H E LLE RScCD.
the salt and upon trying them with a ham trier they
are found to be sweet but turn sour when they are
placed in the smoke house, then you can save them.
Such a condition would show that the hams are not
fully cured around the bone and around the shank
joints. In that event, they can be pumped with pickle
and fully cured around the bone so that they will not
sour when placed in the smoke house. It is necessary
to explain that meat is frequently perfectly sweet when
it comes out of cure, but it is not fully cured. In such
a condition when it is placed in a warm smoke house,
it will sour in the smoke house. This, of course, can
be avoided by fully curing the hams. If, on the other
hand, the hams are already sour and tainted when they
come out of the cure, whether it be dry salt or sweet
pickle, then nothing can be done with them to make
them sweet. «Meat once spoiled, remains spoiled. If
the hams are sour when they come out of the cure, but
sour only in the shank, then the proper thing to do is
to cut off the shank; in other words, cut off all the
sour or tainted meat and use the butt ends for boiled
hams. You can boil and slice them and sell them in
your store. You must be careful to cut off all the
tainted parts because any of the tainted meat which
is left will taint all the rest of the meat when the butt
is boiled. You, of course, understand that during the
process of boiling, the good meat will absorb the taint
from the bad meat. We regret that you did not write
us for advice before you began curing the hams, as we
would have advised you to cure in brine. We will send
you by mail, free of charge, our book, entitled ' ' Secrets
of Meat Curing and Sausage Making," which covers
every point that its title indicates. The advice given
in this book as to the handling of meats, you will find
very valuable and covers the whole ground, from the
condition of the animal before killing to the handling
of the meat through the chill room and through the
entire curing process. We call your special attention
to the various articles for curing meats, which will
give you the temperature for curing, how to overhaul
the meat, how to pump the meat and how to make the
brine for pumping. Full directions for curing the hams
you will find carefully indexed. By following the ad-
vice given in tuese pages, you will have no loss from
the souring of meats, but on the contrary, will be en-
abled to turn out meat of the highest quality possible.
214
CHI C ADO, T-J. S. JV
BUILDING A COOLER.
Query. — W. G. H. writes: I have about completed a
cooler except the floor and am undecided whether t»
make it of plank or cement. I thought you could give
me the desired advice. One room is 16 feet square inside;
7 feet to joist with 7 feet of solid ice above, or about 50
tons capacity. The walls are 2 feet thick; 8 inches saw-
dust, 4 inches dead air space, 8 inches sawdust, with four
thicknesses of one-inch boards, thus making the 2 feet.
The building has these walls on all sides and partitions.
I expect to use the drip from the above to cool another
room, 8 feet by 16 feet inside, and will have the water run
around this room in gutters (sheet iron) fastened to the
wall. I want this as dry and as free from mould and
dampness as possible and, therefore, am not sure as to
whether a cement floor will be what is needed, though it
was my intention to use cement. There is a 2-foot stone
wall under the cooler which sets on sand — this sand hav-
ing been washed up at times past by the lake. There
are now fifty tons of ice over the cooler and back of this
is an ice house, 16 feet square, inside filled with ice Ik
feet high. This makes the building 20 feet wide by -}8
feet long, by 20 feet studding. For ventilation a four-inch
square flue will run from the bottom in one corner and
from the top in the opposite corner of the cooler to the
top of the roof, and above it, acting as chimneys. I want
to use these coolers for fresh meats, packing hams and
bacon, storing eggs and most anything that there is any
money in, which requires to be kept in good condition.
Your advice will be appreciated.
Ans. — You are building your cooler on very good
plans. However, we would advise the use of cement
for the floors. It will be found much better than
wood, much purer and cleaner, and withal much drier.
You speak about putting two ventilators in your
cooler, which is all right, but you should be sure to
provide these ventilators with slides, so you can shut
them off and regulate the ventilation according to your
wishes. Of course, you understand that it is not well
to have the ventilators open all the time, as it would
result in quite a loss of ice. The ventilators should be
open only when the room needs ventilation, which will
be at well-defined periods, or varying according to the
amount of material in storage. Your plan of using the
drip water of the ice and running it in pans will work
all right. "We have seen this method applied, and it
was always satisfactory. Be sure to use galvanized
iron gutters for the pans, not sheet iron, as it will
rust easily.
215
BHE LLEF?. BcCQ
WHY BOLOGNA "TAKES WATER" IN
COOKING.
Query. — H. P. torites: "Sometimes I have bother with
my bologna taking water when cooking them. Can you
tell me what to do to prevent this trouble?"
Ans. — The difficulty you mention is caused by the
sausage not being properly boiled. Ordinary round or
long Bologna should be boiled in water of 160 to 170
degrees Fahrenheit for about thirty to forty minutes,
and thick, large Bologna should be boiled in water of
155 to 160 degrees for from three-quarters to one
hour, according to the size. If the sausages are very
large, it will take from one and one-quarter to one
and one-half hours to cook them properly. After sau-
sage of any kind have been cooked, they should be
handled as follows: Pour boiling water over them to
wash off all the surplus grease that adheres to the
casings, and then pour cold water over them to shrink
and close the pores of the casings. This is very im-
portant and should be closely observed by all packers
and sausage makers who wish to have their sausage
look nice and keep their fresh appearance. The shrink-
age and quality of cooked Bologna depends consider-
ably upon the temperature in which they have been
boiled. It is very necessary for every man who cooks
sausage to use a thermometer.
WHY BOLOGNA SHRIVELS.
Query. — T. B.: Can you tell me the reason bologna
shrivels when it is taken from the hot water? It looks
fine until it gets cold.
Ans. — There are several reasons why your bologna
might shrivel when taken out of the boiling water.
First, it might be that you do not cure your meat right
before the bologna is made, and second, you probably
do not use the right kind of a binder, and third, you
probably boil the bologna in too hot water. If when the
meat is cured properly and you do use the right kind
of a binder, the bologna shrivels when taken out of
the boiling water, it is because you are boiling it at
too high a temperature. Before making bologna you
should sprinkle Freeze-Em-Pickle over the meat and
leave it for a few days. We refer to our instructions
for preparing bologna trimmings, which will be found
in our book, " Secrets of Meat Curing and Sausage
Making. ' '
216
CHICADQ U. S.A.
ADVICE ON CURING HAMS AND BACON.
Query. — E. A. S. & Co. write: I have taken a barrel
of meat, hams and shoulders, which I cured in my ice box
after your instructions, and I wish to say that it is as
fine as was ever produced by anyone. My ice box holds
well, standing at from 38 to 39 degrees, but it is small and
only has room for one barrel in it. I have made arrange-
ments to try packing in the house this winter. I have a
closet made of brick on both sides and by proper ventila-
tion in cold weather so as to keep it from 35 to W degrees,
I think I can save hams all O. K. in tierces. I have about
ten oak tierces for the purpose. (Is that all right?) I
have an old ice box in the rear 8x8 feet with a good roof
on it, walls filled with sawdust. I would like to know if
I can fill this with hams and shoulders when the weather
gets cold and just dry salt them. Can I save them by just
letting them stay there all winter until next spring? I can
put in a layer of hams and cover them with salt, then put
in another layer and cover with salt, and so on until I fill
it. I would like your opinion and advice as to these
methods. I kept side meat this way last winter just leav-
ing it in salt.
Ans. — If you keep the temperature of the small room
which you mention at from 35 to 40 degrees it will
answer the purpose « for curing. The oak tierces for
curing are all right provided they are new. We advise
that you wash them out with scalding hot water, so as
to get rid of the oak taste. If the tierces are not new,
then you must make doubly sure that they are scalded
out thoroughly and at the same time you should use
our Ozo for cleansing them.
The old ice-box which you mention can be used for
dry salting hams and shoulders when the weather gets
cold, provided you do not let the meat freeze. You
must not let the temperature get below 35 degrees, be-
cause at a lower temperature, meat will not take on
salt. Hams can be dry salt cured just the same as side
meats, but when hams are very thick, we would advise
that you pump them. Our book, ' ' Secrets of Meat Cur-
ing and Sausage Making," will give you full informa-
tion as to the pumping process and. a formula for
making the pumping brine. Hams are very seldom dry
salt cured; they are nearly always sweet-pickle cured.
A sweet piekle or sugar cured ham has a much finer
flavor than the dry salt cured ham.
If you pack side meat properly and overhaul it
regularly until it is fully cured, and if you keep the
temperature of the curing room at about 38 degrees,
you will have no trouble in keeping dry salt meat
in salt all winter. Of course if you keep it in salt
217
B. I-I E LLE R. Sc CZ D.
^3
too long, it will get very salty. Our book on curing
meats will give you full directions for dry salt curing.
Hams, after they are fully cured in brine, can be
rubbed with salt and kept in a cooler for several
months, and if desired, all winter, but the shrinkage
will be great and they will take on salt and might be-
come too salty for your trade.
WHY OIL SEPARATES FROM LARD.
Query. — E. & W.: We are having trouble with our
lard; the oil separates from the lard during the warm,
weather so part of the lard is really oil, and we cannot
use it in that condition. Our business is too small to
justify us in employing a practical man to take charge of
our lard. We ask you for your advice.
Ans. — To keep the oil from separating from the
lard, you should carry out the following directions:
First, you should provide yourself with a lard cooler
with an agitator attached, as the lard after it is ren-
dered and when it begins to cool should be agitated
until it becomes thick like cream, before it is run
into the buckets. If lard is not agitated, when it is
cooled the stearin crystallizes and the oil separates
from the steariD , but by chilling the lard and by agi-
tating it while it cools, the stearin does not get a
chance to crystallize and the oil will not separate and
the lard will keep better in this condition. Lard that
is put up in winter for summer use is much improved
by adding about ten per cent of tallow, but when this
lard is sold, it should be sold as lard with ten per cent
of tallow added. If you wish to treat the lard that
you have on hand, we advise you to treat it as fol-
lows: For every 100 lbs. of lard, put 100 lbs. of water
in your lard kettle; add to it four ounces of our Lard
Purifier, and throw 100 lbs. of lard into this water.
Start the fire and gradually heat it until the lard is
melted and is as hot as it will stand without boiling
over. Keep on stirring the lard until it begins to
melt, so as to thoroughly wash it. After the lard is
thoroughly washed, you will find a certain amount of
scum will come to the top, skim this off and then
allow the lard to settle for about two hours, so that
all the water will separate from the lard and settle
down at the bottom. Skim the lard off the top of the
water and then let it eool, but keep on agitating it or
stirring it while it is cooling, until it is thick like
cream.
218
CHICADD. U.S.-?*..
COATING BOLOGNA SAUSAGE NOT
NECESSARY TO PREVENT MOULD.
'Query. — E. D. writes: I would like to ask you if you
have anything to coat bologna with after making? I
think it is called Gloss or Lustre; have seen it used, but
have not been able to find out where to get it.
Ans. — What you refer to is Bologna Varnish. The
use of such a preparation has been practically discon-
tinued as it does not conform to pure food laws; it is
not proper that a varnish should be put on the outside
of food of any kind. Bologna Varnish is made from
shellac, and shellac is used in all kinds of furniture
varnish, so you can readily see that it is not the
proper thing to use on Bologna. In former years, the
use of varnish was quite general, but it was finally
discontinued, and is now practically a thing of the past.
If you want to prevent your Bologna from getting
mouldy, you should make them as follows: First, cure
the meat with Freeze-Em-Pickle as directed in our
book, " Secrets of Meat Curing and Sausage Making,"
and add Bull-Meat-Brand Flour to the meat, as this
absorbs the moisture. Bologna made by the Freeze-
Em-Pickle Process keeps fine and will not mold for
a reasonable length of time.
MAKING SOAP FROM TALLOW.
Query. — F. B. writes: We have a little meat business
and quite often have on- hand a surplus of tallow. Now
we have been thinking probably we could put this into a
soap, something cheap that would not cost us too much to
put on the market. Can you kindly give us any informa-
tion in the matter, and if the idea is a practical one for
a small shop like ours?
Ans. — It would not pay you to undertake to make a
hard soap in a small way, as it would be necessary for
you to compete with other soaps on the market, and you
are aware that laundry soap sells at a very low price
and is put upon the market upon a very small margin
of profit. You would also find it quite a task to make
hard soap, and the time required would hardly justify
you to undertake it on a small scale. If you can dis-
pose of soft soap in your locality, we would advise you
to use your surplus tallow in that way, but, of course,
this suggestion from a financial point of view would
depend entirely upon whether there is a sufficient de-
219
B. Jri E T_I_E R. Sc C D.
33
mand for such an article in your vicinity. Possibly
you could work up a trade among private families and
sen it to them for scrubbing purposes, also to hotels,
stores and restaurants, but as your town is small, you
might have difficulty in disposing of a sufficient quan-
tity to make it pay you. On the other hand, it would
not cost you much to make the experiment. You are
surrounded by a good hog-feeding country, and it is
possible that you could dispose of quite a quantity of
soft soap to the farmers, as it is a very fine thing for
hogs, and the truth of the matter is, their hogs would
be much better off if they would feed it frequently.
You might be benefited more by this suggestion than
by sales from other sources.
The following is a recipe for making soft soap with
potash: To 20 pounds of clear grease or tallow take
17 pounds of pure white potash. Buy the potash in as
fine lumps as it can be procured, and place it in the
bottom of the soap barrel, which must be water-tight
and strongly hooped. Boil the grease and pour it boil-
ing hot upon the potash; then add two large pailfuls
of boiling hot water; dissolve 1 pound of borax in 2
quarts of boiling hot water and stir all together thor-
oughly. Next morning add 2 pails of cold water ana
stir for half an hour; continue this process until a bar-
rel containing thirty-six gallons is filled up. In a
week or even less, it will be ready for use. The borax
can be turned into grease while boiling, and also 1
pound of rosin. Soap made in this manner always
comes, and is a first-rate article, and will last twice
as long as that bought at a soap factory. The grease
must be tried out, free from scraps, ham rinds, bones,
or any other debris; then the soap will be as thick as
jelly, and almost as clear. To make soft soap hard
put into a kettle four pailfuls of soft soap, and stir
in it by degrees about one quart of common salt. Boil
until all the water is separated from the curd, remove
the fire from the kettle and draw off the water with
a siphon (a yard or so of rubber hose will answer) ;
then pour the soap into a wooden form in which muslin
has been placed. For this purpose a wooden box, suffi-
ciently large and tight, may be employed. When the
soap is firm turn out to dry, cut into bars with a brass
wire and let it harden. A little powdered rosin will
assist the soap to harden and give it a yellow color.
If the soft soap is very thin, more salt should be added
220
CHICAGO. U.S.A.
PLANS FOR SAUSAGE FACTORY.
Query. — 0. C. L. writes: I am now in business again
on my own hook, so please send me your book on Meat
Curing and Sausage Making. I will, in the near future,
equip my market with an up-to-date sausage factory. I
have the following machinery: 1 six-horse power gasoline
engine, silent cutter, Enterprise machine, 1 bone cutter, 1
steam boiler for rendering lard, cooking sausage, etc. The
room I intend to place this machinery in is 15x25 feet;
would like to hear some of your suggestions, and plans in
placing the machinery; would appreciate this very much.
Has the freezing of pork sausage any detrimental effect
on the flavor of the sausage? Accept my well wishes.
Ans. — The machinery you enumerate will give you a
sausage plant that is quite complete. We think, how-
ever, that your room is a little bit small in which to
place so much machinery. If you could put the boilei
and rendering kettle in another room, away from the
sausage factory, it would be better. You would prob-
ably be able to make such an addition as would answer
your purpose at a very small cost. This arrangement
would make it much more convenient because the boiler
and the rendering tank in your sausage factory will
make it very hot. The arrangement or disposal of the
machinery will not make material difference in a room
of the size mentioned. You can arrange it most any
way to best suit your convenience.
The freezing of pork sausage certainly has a most
detrimental effect on the flavor. Freezing meat always
tends, to some extent, to spoil the flavor of the meat.
When the albumen of the meat is frozen, and is after-
wards thawed out, the albumen leaves the cells of the
meat and- in that way the flavor is lost and the meat
becomes insipid.
PURIFYING TALLOW.
Query. — T. W. C. writes: "I am tanking mutton and
beef tallow together at 40 pounds pressure, and would like
to know the best way to use your tallow purifier so I can
use my tallow with cottonseed oil to make a lard com-
pound."
Ans. — It would not be practicable to use our Lard
and Tallow Purifier in the tank. It can be used to
greatest advantage in an open jacket kettle. You can
treat the tallow in the jacket kettle after it is ren-
dered and comes from the steam tank.
221
li=Hi»
ILLER &CD
HOW PACKERS BRAND THEIR HAMS
Question. — W. Z. writes: How do packers brand their
harms.
Answer. — Packers brand their hams with Ink made
from the following formula:
Glucose 2*4 lbs.
Lampblack %, to V2 lb.
Water iy 2 lbs.
Grain Alcohol y 2 pint
Place the Glucose and water in a dish and heat on
stove until it becomes thin. Now take the Lamp-
black, put it in a separate dish and add enough of
the water and Glucose so as to make a thick paste;
work this paste up until all of the lumps are dis-
solved. Then take the Lampblack paste and grad-
ually mix it into the water and Glucose until the
desired shade of color is secured. , After mixing
thoroughly remove from fire and set aside to cool.
When cool add the y 2 pint of Grain Alcohol, mixing
thoroughly. Keep in a corked bottle or can.
Spread a small quantity of the Ink thus made
over a pad which is easily made by taking 10 thick-
nesses of cheese cloth and tacking them on top of
a flat board. The branding itself is done with an
iron brand containing such letters or other marking
as you wish to appear on the hams. The branding
should be done before the hams are put into the
smoke house.
STARTING A BUTCHER BUSINESS
Query. — M. E. A. writes: Will you please forward me
another copy of your desirable book, "How to Cure Meat
and Make Sausage" ? And if it is not too much trouble,
I would like to have you advise how it is best to start in
the butcher and pork packing business in a small way.
I have about $700 capital and wish to ask how is the best
way to fit up a retail store without too much expense and
yet to have it look good, and also to fit up a sausage
kitchen and have everything that a man needs to run the
business successfully. I may as well state that I have had
lots of experience, but after reading your book and the
advice that it gives I am sure that even experienced men
can learn a lot by reading it.
Ans. — With such a limited amount of capital, it
would be advisable to buy second-handed fixtures.
These can always be obtained much cheaper than new
ones, and you can get good fixtures which will answer
the purpose, but they must be neat, clean and in good
repair. If you intend to do your own butchering, our
advice is that you make arrangements with some
butcher who has a slaughter house, and where you can
222
CHIGADD U.S.A.
do your butchering, and pay him a certain amount for
each animal slaughtered. A very important point that
we advise you to follow is to sell everything for cash
only, as your capital is not sufficient to give credit to
anyone. Were you to give credit and make a lot of
book accounts, you would soon run out of money and
would not be able to buy large stock and supplies for
your market. We also advise that you induce your cus-
tomers to take their meat home with them, and thus
relieve yourself of the necessity of keeping a horse
and wagon for delivery purposes. This would save
quite an outlay in capital, and a great deal of expense
and time. You can then announce with a small adver-
tisement in the daily paper that you sell for cash only,
and that you can afford to be more liberal with your
customers than you could if you carried accounts, and
because you do not incur the expense of delivery.
Such an advertisement with placards in your store, no
doubt, would result favorably. You must remember at
all times that your eapital is limited and that you must
"trim your sails" accordingly. It is the over-reaching
the limits of the possibilities of capital that make the
most failures among tradesmen. We would not advise
you to advertise meat at a cut price because you sell
for cash; people do not want stuff that is cheap, for if
you sell stuff at a low price, they imagine there is
something wrong with it. Charge the 'same price that
all the other butchers do, and in that way, keep their
friendship. If a woman gets something that she doesn ; t
like and brings it back, tell her that you are very
glad she brought it back, if it did not suit her, because
you never want any of your customers to keep any-
thing that does not please them.
A sausage room can be rigged up very cheap; all you
need to start with is a small Enterprise grinder, so
that you can grind up your trimmings and work them
into sausage, and by working the meat trimmings up
into the different formulas that we give in our book,
"Secrets of Meat Curing and Sausage Making,"
you will not have any loss, as all of your trimmings
can be worked up to good advantage. You also should
make a great display of your own cured corned beef
and turn out fine corned beef, so that when your cus-
tomers buy it, they are well pleased. The main thing
in the success of running a retail market is that the
butcher understands how to buy his live stock so that
223
B. H E LLE RScCD.
us
he gets the right quality of beef and gets it at the
right price. If you have good meats to sell you will
have no trouble in selling them, but if you have poor
goods to sell, you may sell them to a customer once
or twice, but the third time the customer will not come
near you. The same thing holds good with you; if you
were buying some of your supplies from the jobber and
the jobber did not send you good goods, you may try
him once more and if he again sends you poor goods,
the third time you certainly will not buy from him,
but you will go to some other jobber who will give you
the best goods for your money. Your customers are
just as smart and as sensitive as you are, and want the
same kind of treatment that you like, so if you will
always treat your customers as you would like to be
treated yourself if you were buying meat at a market,
you are bound to meet with success.
CUTTING UP MEATS— NECESSARY FOR
EXPERIENCE.
Query. — J. J. writes: I have decided to go into the
meat business and would like to know if you can advise
me of some booklet or pamphlet on cutting up meat; also
let me know the price of your book, and if you know of
a good firm handling butcher supplies and refrigerators.
Ans. — We judge »from your inquiry that you are in-
experienced in the meat business, and if such is the
case, we would advise that you go to work for
some good buteher for a while before going into the
business for yourself. You could there learn the prac-
tical side of the business, and provided you do not now
understand how to cut up meat to the greatest profit,
you could acquire knowledge upon these points which
would be of more value to you than volumes that could
be written upon the subject. We most emphatically
advise you to learn the business thoroughly before em-
barking into it on your own account. We take great
pleasure in sending you our booklet, " Secrets of Meat
Curing and Sausage Making, " which you will find of
great value to you in teaching you to eure meat and
make sausage.
?24
CHICAGO, TU. S.A.
IMITATION FREEZE-EM PICKLE.
Query. — L. M. writes: "M & , from whom
I buy most of my butcher supplies, handle an imitation of
your Freeze-Em Pickle which they claim is the same as
your preparation. I do not want it and will not have it.'
They tried to convince me that what they had is what I
want, but I have used Freeze-Em Pickle for years and,
knowing from your advertisements that there are imita-
tions of it, I want to steer clear of them. Will you please
send me the name of a jobber handling Freeze-Em Pickle
near me?"
Ans. — This is a clear ease of an attempt for a sub-
stitution of spurious goods for those of our manu-
facture. These dealers can not help knowing that our
customers want Freeze-Em-Pickle, and nothing else,
but for the sake of reaping an illegitimate profit, they
misrepresent imitation goods as being the same as ours.
We wish to state that there is only one Freeze-Em-Pickle,
and all claims to the contrary are absolutely false. They
are merely the tricks of illegitimate dealers to pirate the
good reputation made by our preparations. In order to be
convinced of the superiority of Freeze-Em-Pickle, it is
only necessary to test it with any preparation purporting
to be the same or similar to it and selling under similar
names, which are calculated to deceive.
SOURING OF HAM IN SMOKE HOUSE.
Query. — M. P. M. writes: "I am having trouble with
my hams souring in the smokehouse. They seem to get too
much smoke. What can you suggest that will help me
to avoid this trouble and to keep my hams sweet?"
Ans. — You are mistaken in supposing that your
hams sour from getting too much smoke; that is not
the trouble. Hams will not sour from such cause.
Your trouble is owing entirely to the fact, that the
hams are not properly and fully cured before going
into the smoke house. Smoke aids to preserve hams
and will not cause them to sour. They sour because
the portion that has not been thoroughly cured, which
is generally close to the bone, has not been reached
by the brine. In many cases souring comes from im-
perfect chilling of meat before putting it into the
brine; then again you may not have overhauled the
meat at the proper time and with the frequency which
225
B.HELLER ScCD.
wm
good curing requires. In the first place, the hog should
not be killed when overheated or excited. Second,
after they have been scalded and scraped, they must
be dressed as quickly as possible, washed out thor-
oughly with clean water, then split and allowed to
hang in a well ventilated room until partly cooled off.
They should then be run into a cooler or chilling
room as quickly as possible, where the temperature
should be reduced to 32 to 34 degrees Fahrenheit. They
should be allowed to thus chill for 24 hours for medium
size hogs. When hogs are properly chilled, the tem-
perature of the inside of the ham or shoulder will
not be more than one to one and one-half degrees
higher than the cooler. Those without ice machinery
for curing, who are using common ice houses, can em-
ploy the crushed ice method for chilling the meat. By
this is meant to put the meat on the floor and throw
cracked ice over it, and thus allow it to remain over
night. After being thoroughly chilled, the hams must
undergo the various processes which you will find set
forth in our book, "Secrets of Meat Curing and Sau-
sage Making/' which we take pleasure in sending to
you free of charge. If you will follow the directions
contained in this book you will never have trouble with
soured hams from imperfect curing or other causes.
CLEANING CASINGS.
Query. — S. d H. write: "I would like to know if you
have any preparations for cleaning casings. We clean all
the casings we get and would like to get some chemicals
to take the tallow and lard off of them."
Ans. — There is no preparation that will free the lard
from casings. If you use something that is strong
enough to take off the fat, it will eat up the casings as
well. The only thing practicable that can be done is
to wash the casings thoroughly and change the water a
number of times. In the last washing water it would
be advisable to put in some washing soda as that will
soften the water and assist in cleaning the casings. The
fat you will have to remove by hand. There are ma-
chines made for removing the fat from casings, but it
will not pay you to go to the expense of making such
a purchase unless you clean a very large amount of
casings per day.
226
CHICADD, T_J. S.A.
CAUSE OF "RUSTY'' MEAT.
Query. — R. J. B. writes: "We keep our meat in an ice
box 35 degrees cold and the barrels we used in curing it
were galvanized, and we have used them for five years.
We use the regular pickling salt. Our meat comes out
rusty. What can you suggest?"
Ans. — If your cooler is kept at 35 degrees, you must
have an ice machine instead of the regular ice box or
cooler, and 35 degrees is too cold for curing purposes.
An even temperature of 38 degrees is the proper one
for curing meat, and all packers who use ice machines
should endeavor to keep their coolers at a temperature
not varying from 37 to 39 degrees, and they never
should be allowed to get above 40 degrees. Meat will
not cure in any brine or take on enough salt when dry
salted if stored in a room that is below 36 degrees. If
meat is packed even in the strongest kind of brine
and put into a cooler which is kept at 32 to 33 degrees
and thus left at this degree of cold for three months,
it will come out of the brine only partly cured; it will,
therefore, only keep for a short time and will start to
decompose when taken into a higher temperature. If
you have used galvanized iron tanks for five years, it
is possible that the zinc or the galvanizing is worn off
on the inside of the vats so as to expose the iron.
Brine will rapidly rust iron and that will cause your
meat to become rusty. Galvanized iron tanks for cur-
ing are all right until the galvanizing is worn off and
the moment this happens, the tanks are useless for
curing purposes. Salt that is rusted or salt that is
shoveled with a rusty shovel will also cause rusty meat.
It is absolutely necessary that the salt be pure and free
from rust. If live stock is driven for some distance
and slaughtered while it is overheated, the meat will
not cure properly and will also turn out rusty. Stock
that has been driven should always be allowed to re-
main in the pens over night. We send you our book,
"Secrets of Meat Curing and Sausage Making, 7 ' which
you will find full of valuable information in reference
to curing of meat. If you will follow the directions
contained therein closely, you will always have good
results.
227
B.HE LLER ScCD.
SALT FOR BRINE— BOILING BRINE-
ROPY BRINE.
Query. — W. M. writes: "Is common barrel salt or rock
salt the best and cheapest to use for making brine? I
have been using rock salt and I think it is sweet, but in
using rock salt I have to boil it in order to dissolve the
salt. Is it necessary to boil the water if it is pure? I am
having trouble with my brine. It becomes jelly-like in
summer and in winter. What is the cause of this?"
Ans. — Evaporated salt, or what is known as the or-
dinary barrel salt of a good quality, is generally ap-
proved by butchers for making brine. Eoek salt is
much used by the large packers, as it is a stronger
salt, but their facilities for curing meat are altogether
different from those of the butcher and the ordinary
curer.
It is not necessary to boil the water for brine if you
know it to be perfectly pure. If its purity is doubted,
it should always be boiled and the impurities which
rise to the top should be thoroughly skimmed off, or if
they precipitate the water should be carefully drawn
off. When brine becomes jelly-like, you mean that it
gets ropy. This condition is owing to a great many
causes; sometimes it is due to the sugar which may
be of low grade or unrefined, or where molasses and
syrup are used, it quite often results. The best grade
of granulated sugar should always be used for brine.
Sometimes the ropiness of brine is due to the pack-
ages in which the meat is cured. This is especially true
when syrup barrels are used. One of the most common
causes of ropy brine is owing to the fact that the meat
is cured in too warm a temperature. If the curing tem-
perature is kept from 38 to 40 degrees, the brine will
remain thin and not get ropy, but there is always risk
in a temperature higher than we have given. If the
meat has not been properly chilled before putting it in
pickle, ropiness will also result. Great care should
always be given to meat before putting it in the brine,
as it will beeome soft and spongy if not chilled
through to the bone. When in this condition it be-
comes pickle-soaked and contaminates the brine.
228
CHICACD, U.S. JR..
PACKING EGGS.
Query. — D. B. writes: "I have teen using your goods
for some time back and they give the best of satisfaction.
Can you give me a good recipe for packing eggs?"
Ans. — You will find the following very efficient for
preserving eggs: To each pailful of water add two
pints of fresh slaked lime, one pint of salt and one
ounce of White Berliner Konservirungs-Salze; mix well
and then fill a barrel half full of this fluid, put the
eggs into it and they will keep for a long time. The
eggs, of course, should be stored in a cool room. A
cool cellar will answer, but the temperature should
never be allowed to get too low — never lower than 38
degrees.
HOW TO TEST VINEGAR.
Query. — G. G. writes: "Do you sell a thermometer or
gauge for testing vinegar? How am I to know the degree
of strength of the vinegar without a gauge?"
Ans. — Vinegar is tested with a special apparatus
called a Twitchel Tester. Unless you use large quan-
tities of vinegar^ it would hardly pay you to go to the
expense of buying such an apparatus as they are
rather expensive and cost about $15 each. If you buy
the vinegar by the barrel from the wholesale grocers
and specify the degree of strength, they will give you
the article desired. If you have any doubts as to the
purity of vinegar there are various ways to test its
purity. The adulterant of vinegar is sulphuric acid,
which increases its indicated strength. Sulphuric acid
can be detected by placing some of the vinegar to
be tested in a saucer. Put some white sugar in the
vinegar and evaporate to dryness by placing the
saucer on top of a boiling water kettle. After the
water has evaporated if the sugar turns black, the
vinegar contains an adulterating acid. In lieu of a
saucer, a teacup can be used in which the vinegar and
sugar can be placed. The cup can then be placed in
a basin of hot water in which it can be allowed to float
until the vinegar in the cup is evaporated. If the
vinegar contains free sulphuric acid the dry sugar will
be found to be blackened. These are simple methods
and are claimed to be more accurate as a test than the
229
B.HE LLERSc CO.
use of the Barium Chloride Test. The Barium Chloride
Test is as follows: Mix one ounce of Chloride of
Barium with ten ounces of water. A little of this mix-
ture dropped in vinegar will quickly test its purity.
If the vinegar contains sulphuric acid, this mixture
will make it turn flaky at once, but if it remains clear
and shows no change, the vinegar is free from sul-
phuric acid adulteration. Sulphuric acid makes vine-
gar show a very high test when, as a matter of fact,
it is of very poor real vinegar strength.
SEPARATING WATER FROM LARD.
Query. — C. W. writes: "I have my lard in such a shape
that I don't know what to do with it. It seems that the
water will not separate from the lard and the mixture
stays about the thickness of cream and about as white.
Can you give me any instructions or advice?
Ans. — To overcome your difficulty, we would advise
you to remelt the lard and heat it quite hot, even up to
190 to 200 degrees, but do not let it come to a boil.
Then let the lard settle. The water and impurities
will settle to the bottom. The lard will rise to the top.
If you heat the lard to the boiling point of water, that
is, 212 degrees, it would do no harm except that the
lard will then foam and you will have to be careful
so that it does not foam over the top of the kettle.
When it foams, it will bring the impurities to the sur-
face, besides much of the moisture will evaporate.
Either of these methods will remove your difficulty.
You can dry the lard by heating it sufficiently or you
can melt the lard and have it hot enough so that the
water will settle to the bottom. After the lard is
melted, dip it from the kettle, or if you have a lard
cooler, run it into the lard cooler; be careful, though,
that all water which may be at the bottom of the kettle
is drawn off first if your intend to run the lard into a
lard cooler. You will have to get rid of the water that
is in the lard, so do not stir the lard while the water
is still in the kettle. If you dip the lard out of the
top of the kettle and place it in a lard tierce, when the
lard begins to cool, you can stir it and keep on stirring
it until it is thick like cream; it should then be run i
into buckets. You can readily understand that if there
is a large per cent of water in the lard, it will keep
the lard soft, rrhich is the trouble you are now having.
230
CHICADD, U. S.A.
COLORING SAUSAGE MEAT ARTIFI-
CIALLY IS ILLEGAL.
Query. — J. R. B.: Will you send me a guarantee that
i your Rosaline for coloring sausage, etc., will stand the
\Pure Food Law? Also state particulars of Potato Flour,
and whether it is guaranteed or not to be pure. I want
to use the goods, and the house I deal with won't guar-
I antee them to me.
i
I Ans. — In reply to your inquiry we beg to say that
Eosaline for coloring bologna or other sausage would
| not be legal under your state law. However, you can
j produce even a better sausage, both in appearance and
taste, by using Freeze-Em-Pickle according to the di-
rections given in the enclosed circular, "A New Way
1 to Make Bologna and Frankfort Sausage. ' ' Freeze-
! Em-Pickle is legal in your state as well as all other
! states, as it does not contain any ingredient that has
been ruled against under any of the food laws. We
| would urge you to adopt this method of making your
sausage, not only because it complies with your law,
but because you will make better sausage and will
save yourself from loss of the meat juices which would
be lost if you made your sausage in the old way. As
regards potato flour, we do not handle this product and
are not interested in it. Bull-Meat-Brand Flour, our
cereal sausage binder, is far superior to potato flour
for this purpose, and it is legal in your state if used in
the proportion of not to exceed 5 per cent, which will
bind your sausage very nicely, and be greatly to your
advantage. Bull-Meat-Brand Flour is a pure and whole-
some article of food in itself; it tends to absorb the juices
and fats of the meat and helps retain them in the sausage
when it is cooked, thus making a more palatable and
pleasing sausage than where no binder is used. When-
ever a sausage in which a binder has been used is shipped
out of the state, it is necessary to label the container to
show that a binder was used, in order to comply with the
National Meat Inspection Law, which controls the inter-
state shipment of all meat food products. Freeze-Em-
Pickle and Bull-Meat Flour are guaranteed by us under
the Pure Food Laws and every package of these preparations
which leave our factory carry a label to this effect. Unless
these preparations complied with the Pure Food Laws,
231
Q. HE L-LEIR. Sc CD.
^E
we could not afford to put our guarantee on the pack-
age. You will find Freeze-Em-Pickle a very valuable
aid to you for other purposes than for making your
Bologna, Frankfort and other sausage. By its use you
can make very fine hams, breakfast bacon, shoulders,
corned beef, etc. If there are any other questions you
would like to ask, we shall be pleased to have you
write us, and we hope you will order a case of Freeze-
Em-Pickle and a barrel of Bull-Meat-Brand Flour, as
their use will quickly convince you that you cannot
afford to do business without them.
WHITENING AND PURIFYING TALLOW.
Query. — Messrs. S. B. write: "We render our tallow
•and other slaughter house offal all together in the regular
tanks, and we would like to inquire whether you have any-
thing that will whiten it after it is rendered."
Ans. — You can treat the tallow and whiten and
purify it after you have rendered it in the regular
manner in your tank if you are willing to go to the
additional labor of treating it in your open jacket
kettle. The proper way to do is to fill your open
jacket kettle or caldron, whichever you may use,
about one-third full of hot water; dissolve in this a
one-pound package of our Lard and Tallow Purifier,
then on top of this put the tallow after you have ren-
dered it. It will make no difference whether the tallow
is hot or whether it is cold. Get the water boiling hot;
stir the water and the tallow frequently, about two
minutes each time. This stirring should be at inter-
vals of about five minutes for from fifteen to twenty
minutes; then turn off the heat and permit the tal-
low to settle; next skim off the tallow from the top.
More tallow can be treated in the same solution in
"the same manner; in fact, you can use the same solu-
tion in the jacket kettle two or three times. It
should then be renewed with a fresh solution because
the water will become impure, as the impurities of the
tallow remain in the water and contaminate it; while
in this condition the Tallow and Lard Purifier will
•exhaust its strength. Of course, more Lard and Tal-
low Purifier could be added to the same solution, but
it is advisable to change the water occasionally as it
will aid materially in purifying the tallow.
232
CHICAGQUS.A.
MEAT MOULDING IN A COOLER.
Query. — M. & S. Co.: Please forward to us one of your
brine tester hydrometers. Ought fresh beef to mould in
a cooler where the temperature is 36 degrees, after being
in there ten to fourteen days? We have lost meat this way
in a cooler with three coats of white lead throughout and
the temperature maintained by ice. Not only has meat
moulded, but it has had a pine taste.
Ans. — As requested, we have sent you a hydrometer
by express. You wish to know if fresh beef stored in
a cooler ten or twelve days should begin to become
mouldy. You say that your cooler is cooled by ice and
that its temperature is 36 degrees. We are inclined
to believe that your thermometer is not accurate. It
would be very difficult to get the temperature of a
cooler down to 36 degrees with ice. If an ice box is
kept closed from Saturday night until Monday morn-
ing the temperature runs down to 36 or 37 degrees,
but where it is in constant use, and opened from time
tc time throughout the day it is almost impossible
tc reduce the temperature to 36 degrees, unless the
ccoler is a very small one and ,a large amount of ice
is packed in the ice chamber above. Try another
thermometer. It is important to have one that is right.
Do not buy a cheap thermometer for a cold storage
tester. If your cooler is constructed properly it should
be perfectly dry and all the drip water drained with-
out entering the storage chambers. A cooler, even
when cooled with ice, should be so dry on the inside
that a match might be struck on the sides. If the
cooler is moist, there is no need to search further for
the cause of your meat moulding. If the cooler is
perfectly dry then the beef will keep about two weeks
without moulding, then it is liable to mould slightly,
but not enough to do any harm. It is frequently
stored three weeks before it is consumed, and when
kept that long it is tender and juicy — in other words,
it is "ripe." You say that your meat tastes of pine.
You did not state whether or not your cooler was a
new one or not. If it is a new one and has been
properly constructed it should not give meat a taste;
if it has been made from boards not thoroughly dry
it will cause meat to taste of pine and it might even
be responsible for some mould. Then again the walls
233
B. HE E LLERBc CO.
may have been stuffed with green pine sawdust, and
this will cause trouble. It may be that your cooler
is a home-made one, not properly constructed; perhaps
the circulation is not right. You merely state that
the meat moulds and tastes of pine, whereas you
should have given full details. If you will send us a
drawing of your cooler and full details we will be
able to give you the cause of your trouble and the
remedy as well.
CAUSE OF FAILURE IN CURING BACON.
Query. — T. K. writes: "We have teen having trouble
with our bacon. We put it down in second-hand lard
tierces which we got from the large bakers here. We
thoroughly cleansed them with boiling water before using
them, and have been careful to weigh everything and
measure the water we made the brine out of. We used
brown sugar, the same as we have always used previous
to this time. Our bacon was thoroughly cooled out before
it was salted, and was never frozen*. After being put in,
the pickle, we let it stand in the back part of the shop,
where the temperature was often below freezing, but never
cold enough to freeze the meat in the brine. We repacked
it by moving from one tierce to another, always putting
the same brine on the meat. We usually let our bacon
in the brine for six weeks, unless it is very heavy, then we
let it in a longer time. We usually keep four tierces full,
and by moving from one to another always have the last
one ready to take out and smoke. We used just the com-
mon barrel salt and have always had good results until
now; in fact, this time the meat is perfectly sweet, but
the fat of it is very dark colored, while heretofore it has
always been nice and white. We do all our own killing.
If you can tell us what we have done wrong, we would
like to know, as we are always trying to improve when-
ever we can."
Ans. — You have been very fortunate indeed to have
escaped trouble if you have always cured your bacon
as you explain. There are many things which you
have done while curing which are likely to cause you
serious trouble, and which should never be done in the
future. You are lucky that some of the meat did not
spoil completely. It is never advisable to use lard
tierces for curing, as the the lard is run into the tierces
while hot, and the fat naturally soaks into the wood.
This fat in time becomes rancid, and is likely to con-
taminate the brine and also the meat, even though you
scald out the tierces, you do not get the grease
234
CHICADQU.S.A.
i out of the pores of the wood. It is always best and
safest to use new tierces for curing purposes; in fact,
there is great risk in using anything else. You should
never use brown sugar for sweet pickle, but the very
best grade of granulated sugar. Brown sugar is always
more likely to contain foreign substances detrimental
to the brine, and in most cases causes the brine to turn
ropy, sometimes even causing it to ferment. The purest
j of sugar should always be used for sweet pickle. You
have deviated from one of the greatest essentials to
successful curing by not observing the most important
of all requirements and that is an even temperature
of about 38 degrees during the entire period of curing.
You state that your meat was sometimes in a tem-
perature below freezing point, but never cold enough
to freeze the meat in the brine. Such a degree of
temperature is enough to ruin your meat, as the curing
room should never be allowed to go below 36 degrees.
The moment you get the temperature below 36 degrees,
the meat ceases to, take on salt and will not cure;
besides, it is likely to spoil in the brine. It is all
right to cure heavy Breakfast Bacon six weeks, but
bacon from light or small hogs will cure perfectly in
- twenty to twenty-five days. The meat, however, at a
temperature below freezing point would not cure in six
weeks or even in a much longer time. We, of course,
understand that the temperature in your curing room
, was not always below the freezing point, but it should
never be that cold.
We are going to send you free of charge our book,
* ' Secrets of Meat Curing and Sausage Making, ' ' and
we will ask you to read carefully all we have to say on
"General Hints for Curing Meats," which covers the
entire process, including chilling, overhauling, pump-
ing, packing, temperature, etc. You will also note that
we advise against the use of molasses and syrup bar-
it rels, as they are liable to cause ropiness of the brine.
Also note what we have to say in regard to the hand-
ling of meat in curing, the chilling room, the condition
of the meat, and the proper time to slaughter. If you
will read carefully all we have to say in reference to
curing in this book and will follow our methods and in-
structions, you cannot fail to turn out the finest kind
of mild cured sweet pickled meat, having a most de-
licious flavor and a beautiful appearance. We ask you
to make the trial and report results.
235
b. heller &cd.
HOW TO TREAT PORK WHICH IS TOO
SALTY.
Query. — F. B. writes: "We have about twenty barrels
of pork that have become very salty in the brine. What
would you do and how can we get the brine out?"
Ans. — Salt pork is usually put down in very strong
brine, therefore it is perfectly proper that pickled
pork should be very salty. If it is desired to store the
pork for a long time, it should be left in the strong
brine and in order to freshen it so that it will not
be so salty, the pork should be washed in fresh water.
It is best to handle one barrel at a time as it is to be
sold or used in the market. The water in which the
pork is soaked should be as cold as possible; in fact,
it would do no harm to put a little ice in it. By allow-
ing the pickled pork to soak in the fresh water, a great
deal of the salt will be drawn from the meat. The
meat should be soaked twenty-four hours altogether,
and during the daytime the water should be changed
every six hours. After the meat has been soaked, it
can be placed in a mild brine, which should not be
over 40 degrees strength, but if the meat can be dis-
posed of in a few days, it is not necessary to keep it
in the brine at alL It will be sufficient to place it on
a shelf in the ice box; at the end of three or four days,
it might be necessary to wash it off with fresh water.
IMITATION BULL-MEAT-BRAND FLOUR.
Query. — J. A. S. writes: We recently ordered from a
jobber 50 lbs. of Freeze-Em Pickle and 100 lbs. of Bull-Meat
Flour. The Freeze-Em Pickle was not shipped but we
received a barrel of what is claimed to be Bull-Meat Flour.
We notice that the Bull-Meat Flour is not put up in the
Tegular way. It is in a plain keg without any of your
labels upon it. We are suspicious about its genuineness.
Do you ever ship Bull-Meat Flour in this way? As yet
we have not opened the package to test it.
Ans. — You can rest assured that you have not re-
ceived our goods and you should return them at once.
"We never pack goods of ours of any description except
in our well known packages with labels on the outside
and circulars inside. We never sell Bull-Meat-Brand
Flour in any other manner than in red drums, which
are familiar to you and the trade generally. These
•drums vary only in size, otherwise they are identical
tin every particular. They have our large label on the
236
iigag
. T_J. S. A.
head and our long label on the side, just as you see
them illustrated in the cuts which you will find in our
circulars and advertisements. You have received some
substituted article which the shipper has sought to im-
pose upon you with the hope that you would not ques-
tion its genuineness. We leave to your own ideas of
fairness as to just how such a firm should be regarded.
Our goods are the first and genuine of their kind and
have won great prestige among butchers all over the
United States. Unscrupulous parties in trade seek to
reap some advantage from our great reputation by
substituting worthless preparations upon which they
make a big profit. You should always be careful in
ordering your goods to specify the article wanted and
insist that the name of B. Heller & Co. shall be upon
the package and that you will accept no other. Upon
receiving the goods, you should always inspect the
labels and see that they are ours. Do not be misled by
similar names or packages resembling ours.
COMPLYING WITH POOD LAWS IN CUR-
IN6 MEATS.
Query. — F. K. writes: "We should like to have you
inform us what we can use in our state for curing meat
and at the same time keep within the restrictions of the
law. They have prosecuted butchers all over the state of
Pennsylvania for using preservatives of some kinds, and
it leaves everyone in the meat business at a loss to know
what to do. We can't keep meat or cure it without using
preservatives of some kind. What would you advise us
to do?"
Ans. — We manufacture a preparation known as
Freeze-Em-Pickle, which can be used for curing pur-
poses and fully keep within the requirements of all
food laws, both state and National, as well as laws
of foreign countries. This article can be used in
all kinds of sausage, fresh or dried. We guarantee
that the use of this article will not in any manner con-
flict with the pure food laws of your state, and you are
perfectly safe in using it. Its uses are so various
that it would be impossible for us to give full direc-
tions for using it within the limits of these columns,
but we take pleasure in sending you a booklet which
will give you all necessary instructions and much
other valuable information.
237
B. H E LLE RScCD.
^E
KEEPING CURED MEATS IN CELLARS
DURING SUMMER.
Qwery. — We have not enough cooler room to cure meat
during the summer time, and we want to know if there is
any way we can keep cured meat in our cellar during
June weather without it becoming too salty.
Ans. — Even if you cure the meat in the winter and
keep the cooler at a proper temperature and then leave
the meat in the brine during the summer, the brine
will turn sour, or become ropy, or thick, and will
spoil the meat. To store meat in brine, it is abso-
lutely necessary to keep it at a very low temperature.
In fact, it is necessary to have an ice machine to
keep the temperature in the cooler or storage room
as low as 30 degrees. You could get it as low as
28 degrees. The meat would not freeze, but by hav-
ing the temperature so low, the meat would not take
on any more salt. You seem to be of the opinion that
if the pickle on the meat were reduced you could
keep the meat in the brine and keep it in a warm tem-
perature. That would be impossible. Of course, hav-
ing the brine weaker, it would not cause the meat
to become so salty, but nevertheless, the brine would
spoil, and it would then spoil the meat. To store
meat in brine it is absolutely necessary to have the
proper facilities and that means an ice machine. Our
advice is that you cure enough meat during the winter
according to the Freeze-Em-Pickle process to carry
you until the middle or end of May, and then about
the first of May begin curing some more meat in
your regular cooler where the temperature is low
enough so that the meat will cure properly.
STRONG LARD FROM BOARS.
Query. — J. A. S. writes: "I have rendered 100 lbs. of
lard made as follows; 15 lbs. from fat barrows, 25 lbs.
from fat boars. I find that the lard is strong. Can you
give me the cause of it?"
Ans. — The odor from boar fat is so strong that such
fat should not be used in first grade lard. Boar fat
will only make a second grade of lard. We advise that
you always keep it separate and sell it at a discount
as a second grade of lard to bakers. The strong boar
odor cannot be removed from the lard and the only
thing that can be done is to whiten and purify it. In
future render your barrow fat and boar fat separately.
238
C H I C A C3 □ U.S.-FL.
TO MAKE HEAD CHEESE AND NEW
ENGLAND STYLE HAM SOLID
Ans. — To make Head Cheese sticky and solid without
putting hog rinds in it, use Bull-Meat-Brand Flour, putting
from ten to twelve pounds of Bull-Meat-Brand Flour into
100 pounds of meat. The quantity used must be governed
by the percentage proportion amount allowed by your State
Pure Food Law. This will make a firm, solid Head Cheese,
filling all the holes with a jelly-like mass. Bull-Meat-Brand
Flou,~ is an excellent binder for Head Cheese and other
sausage products.
If you desire your New England Style Ham to be more
sticky, you must take your pork trimmings and cut them
about the size of an egg and mix with every 100 pounds of
meat 1 pound of our Freeze-Em-Pickle, but do not put any
salt with them whatsoever. Let the meat stand in the cooler
for a week and you will find that the juices in the meat will
have been thickened like glue and be sticky. Then take the
meat out of the cooler; add 1% pounds of salt to 100 lbs.
of meat and season with Zanzibar-Brand Seasoning. Take
a small quantity of this meat and grind it very fine and then
mix the fine with the coarse pieces and stuff it. Cook it
very carefully with slow heat, then put it in the cooler in a
press or put boards on it and press it down with stones.
Your New England Style Pressed Ham is then finished.
Of course, you can use some Zanzibar-Carbon to color the
casings. See directions for momentary dipping on page 117.
HOW TO PREVENT MOULD ON SAUSAGE,
HAMS AND BACON.
Query. — L. B. writes: "Will you please let me know if
there is anything to prevent the moulding of summer sau-
sage, hams and bacon?"
Ans. — It is first necessary that you hang the sausage
and meat in a dry, cool room. If you keep it in a room
where the air is moist, it will mould rapidly. If lard
is rubbed on the sausage and also the meat, it will aid
materially in preventing moulding. When so used, it
should be applied with a cloth and rubbed on both the
meat and the skin side. If your meat has already be-
gun to mould, it should first be washed with warm
water and then permitted to dry for a few hours.
When dry apply a little of the lard with a cloth.
239
B. H E LLER Sc CZ O.
SHARPENING KNIVES AND PLATES OF
MEAT GRINDERS.
Query. — F. W. F. Co. asks how to sharpen knives and
plates of meat grinders.
Ans. — If the plates are grooved and rough, it will
be necessary to have them turned off in a lathe. Then
the knives should be sharpened on the cutting-edge just
like a scissors. We do not mean the flat side which runs
against the plate. But if the knife is also rough on
the flat side, then the flat side should be smoothed off
a little on a grindstone, and after the plate is turned
down the knife should be ground with emery and oil
right on the plate to make a tight fit. If you have no
lathe, it will have to be done in a machine shop, and
in that event we would advise you to get into touch
with some of the large concerns which supply butchers'
cutlery, etc. We would be pleased to give you the
names of some very good firms if you desire.
HOW TO CURE MEAT FROM FARM-KILLED
HOGS.
Query. — C. A. J.^writes: I have more or less trouble
in curing hams from farmer killed hogs. The trouble I
have is in the marrow. Would you please tell me the
best way for farmers to kill and chill hogs and how is
best to cure such meat?
Ans. — We take pleasure in sending you by mail
under separate cover, our book, "Secrets of Meat
Curing and Sausage Making. ' ' This book will give you
all needed information with reference to meat curing
and sausage making. You should study this carefully
because it gives you the needed information for hand-
ling the meat before it is put in brine and during
the time it is in the brine. It tells you how to pump
the meats; how to make the brine for pumping; when
to overhaul the meat; the temperature to eure in, etc.
If you will follow all information given in these ar-
ticles you will overcome the trouble you have had.
You should also use Freeze-Em-Pickle for curing be-
cause by its use you will be able to turn out the
finest mild-cured sweet pickled meats having a most
delicious flavor, of good appearance. Moreover you
would have a uniform cure and no loss from sour
meats. You say that you have had trouble from hams
souring at the marrow. Read carefully our article
relating to the pumping of meats. By pumping you
will overcome the souring at the marrow.
240
CHICADD, U.S. A.
CAUSE OF FAILURE IN CURING MEATS.
Query. — H. B. writes: I have been trying to cure corned
beef, but it has a very funny taste. If you can tell me
what is the trouble and how to avoid it I will be greatly
obliged. I boil the water for making it into brine and
use refrigerated meats. I thoroughly cleaned the barrel
with scalding hot water. I did not cure the meat in a
cooler, but in a room where the temperature runs from
sixty to sixty-five degrees. The brine was seventy degrees
strength, according to the pickle-tester. I did not use either
sugar or molasses in the brine. The curing is a failure.
Will you please give me all the information you can?
Ans. — Your questions are their own answers. It is
impossible to cure Corned Beef or any other kind of
meat in a room where the temperature is as high as
60 degrees. It should not be higher than 45 degrees,
and 40 degrees will be much better.
We refer you to our directions for curing Corned
Beef in our book, "Secrets of Meat Curing and Sausage
Making. ' '
The directions contained therein should always be
followed to the letter, if good results are desired, and
when they are followed you will turn out the very finest
Corned Beef; it will be in perfect condition and have
the sweet taste so much desired. The brine for 100
pounds of meat should be made as follows: 8 pounds
of common salt, 1 pound of Freeze-Em-Pickle, 2 pounds
of granulated sugar and 5 gallons of cold water. The
meat should be cured in this brine ten to fifteen days,
according to the weight and thickness of the pieces.
Use only fresh meats that have been thoroughly chilled.
LARDING NEEDLES— HOW USED.
Query. — F. P. C. writes: What are larding needles used
for? I would like to receive a copy of your book.
Ans. — A larding needle is used for drawing fine or
thin strips of bacon through beef tenderloins and other
kinds of meat. Frequently small strips of dry salt
pork are drawn through beef tenderloins, also through
meat to be roasted. This makes the meat nice and
juicy and also imparts to it a fine flavor. The strips
which are to be drawn through the meat are cut very
thin and usually square. They are about y s to 3-32
of an inch in thickness.
241
ScCD
WHY COOLER " SWEATS/ '
Query. F. B. writes: "I would like a little information
«n regard to my cooler. In sultry weather it sweats terri-
bly, almost changing its natural finish to v:hite and the
sweat rolls down from it. If you can give me any informa-
tion as to how I can stop it, I will be very thankful to
you. The inside of the cooler is perfectly dry; in fact,
I could strike a match in it anywhere. Kindly let me
know if there is any way of preventing this trouble."
Ans. — The trouble with your cooler is no doubt due
to the moisture of the atmosphere and to some imper-
fection in insulation. The defect can be remedied by
the manufacturers. You say the cooler is perfectly dry
inside, therefore, its construction must be very good,
but the outside insulation is not just right, so the out-
side becomes too cool and the moist air coming in con-
tact with the cold surface readily condenses. If the
cooler can be insulated in such a way that the outside
will not become so cold, we have no doubt your trouble
can be overcome.
LEGALITY OF WHITE BERLINER BRAND
KONSERVIRUNGS-SALZE.
Query. O. B. writes: "We notice in the Scientific Meat
Industry that you claim White Berliner Konservirangs-
Salze can be used as a preservative for meats and keep
within the requirements of the food laws of Pennsylvania.
We wish to inquire whether one is perfectly safe in using
this preparation as a preservative in Pennsylvania. Of
course it is well understood that butchers must use a
preservative of some kind, but they are interpreting the
law in this state very strictly. Please let us hear from
you fully in regard to this."
Ans. — White Berliner Konservirungs-Salze, when
used in the proportion of four to eight ounces to each
100 lbs. of meat, complies with the pure food laws of
Pennsylvania. No one need hesitate to use it for all
the purposes for which we have recommended it in
these columns, as there would be no grounds for action
against anyone for its use. It is perfectly harmless and
is everywhere recognized as such. No objection has been
made against its use. We advise all butchers in Penn-
sylvania to make use of this preparation, as it will
fully meet their requirements and absolve them from
prosecution for the use of a meat perservative.
242
CHICAGO, TU. S.A.
COLD-STORINE IS NOW LEGAL.
Query. — L. B. S.: We notice that you have put
Cold-Storine on the market again. Is this product
now legal to use?
Ans. — In reply to your favor of the 10th inst. we
are pleased to inform you that Cold-Storine is now
made under a new improved formula and contains no
ingredients that have been ruled out under the Na-
tional Pure Food Law or the Federal Meat Inspection
Law. It is therefore now legal to use everywhere.
As you undoubtedly know, Cold-Storine is used to
keep sausage, tripe, tongue, poultry, etc., in a good
condition, and it does this work most satisfactorily.
Simply by storing the sausage, tripe and other meats
in a solution of Cold-Storine, each night, they can be
displayed on the counters during the entire day, and
yet keep in a good condition for a week or longer.
This preparation can save you considerable money by
preventing losses from spoiled goods.
You undoubtedly have your greatest difficulty in
keeping link pork sausage in a good salable condition
after it has been exposed on the counter for several
days. This difficulty is entirely overcome by storing
them in a solution of Cold-Storine over night. It will
prevent them from becoming slimy and enable them
to retain their full weight and fresh appearance until
sold.
You are of course anxious to cut down your per-
centage of losses from spoiled goods, as nothing else
eats so large a hole into your profits as this. So we
expect you will be glad to hear that you can again
use Cold-Storine. Like all progressive meat dealers,
you undoubtedly look upon the use of Cold-Storine,
not as an item of expense, but as a big money-making
proposition. We enclose herewith our folder entitled,
"Put a Dollar Into Cold-Storine and Take Out Ten,"
which will give you further information on this pro-
duct.
243*
33. H E L-LE R. Sc CZ O.
HOW TO GIVE A BRIGHT, RED COLOR TO
BOLOGNA AND FRANKFORT SAUSAGE
WITHOUT ARTIFICIAL COLORING.
Query. — / am trying to make Bologna and Frankfort
sausage, and make it all right except the color of the meat.
I cannot get a nice pink color. . I have tried Freeze-Em
Pickle; it is all right, but it is too slow a process. I want
to make my sausage out of fresh meat and smoke it in a
smoke-house, but cannot get a nice pink color on the meat.
It has a gray color and does not look right. I have a
color on hand, but it don't give satisfaction. It makes
the meat too red and does not look good.
Now, if you have anything that will overcome my
trouble and will give my sausage a nice pink color, not
red, and will comply with the National Pure Food Law,
send it right along. I will remit on arrival. I would send
the money now, but do not know the value of it. I make
about twenty-five pounds of sausage at a batch.
Ans. — Your letter of recent date received. You say
you are trying to make bologna and that you make
it all right, but that the color of the meat is not a
nice pink color. You say you tried the Freeze-Em-
Pickle and that it worked an right, but that it is too
slow a process. You further say you want to make your
bologna out of fresh meat, but that you do not get
a nice pink color when it is made that way. You
say the meat is gray.
In all of that you are correct, and you will always
have a gray sausage unless you make it with Freeze-
Em-Pickle according to the directions in our cir-
cular. If you make bologna sausage out of fresh meat,
it, of course, will be gray. If you roast a piece of
beef, it will be gray. If you cook a piece of beef, it
will be gray. It is the same with bologna. When bo-
logna is made with fresh meat, it will be gray, just
as though you take a piece of fresh meat and boil
it. It is impossible to make bologna with a pink
color and make it out of fresh meat. For that reason,
we recommend you to use Freeze-Em-Pickle and pre-
pare your bologna meat with Freeze-Em-Pickle before-
hand. You can do that in about two or three days.
It is better, however, to let the meat cure for a week.
All you have to do is to trim out the beef and
pork trimmings with which you intend to make the
bologna, cut the pieces up about the size of an English
walnut and sprinkle on Freeze-Em-Pickle in the pro-
portion of one pound Freeze-Em-Pickle to every 100
pounds of meat. Mix the meat thoroughly and then
244
CHIGADD.U.S.A.
pack it tightly in a tierce or a box, in fact a shal-
low box where the meat is not very thick is better,
but pack it in tightly, and then put it in the cooler
and let it remain there for at least four or five days,
or a week, if possible. Then when you make bologna,
the bologna will be better in flavor, will be juicier,
will have a fine red appearance, and will be perfect
in all respects. This we positively guarantee.
If you want to make bologna and frankfort sau-
sage properly and have it right in all respects, you
must take the necessary time and prepare the meat
accordingly.
Formerly when artificial colors could be used in bo-
logna and frankfort sausage, then it was all right to
make it out of fresh meat and use an artificial inside
color, but now, however, the food laws are such that
you cannot use an inside color and therefore it is neces-
sary to make it according to the Freeze-Em-Pickle
process and with our Freeze-Em-Pickle. Then you
will have a nice pink color on the inside of your
bologna and frankfort sausage. You say you have a
color on hand but it does not give satisfaction. It
is a good thing that it does not give satisfaction, be-
cause if you were to use it, you could be arrested and
fined and it would cause you a great deal of trouble;
in fact, your reputation might be ruined if your
name got in the papers stating that you used coloring
on the inside of your bologna and frankfort sausage,
because the food laws prohibit that.
By using the Freeze-Em-Pickle process you will make
sausage that will in every way comply with your
state food law arfd will at the same time, have a fine
inside color, and excellent flavor and splendid keeping
qualities. This will overcome all the troubles you men-
tion, and all that is necessary is for you to prepare
your meats a few days before hand. In fact, you can
prepare a quantity of the meat before hand and keep
it and use it along as you need it, making up 25 pounds
at a time whenever you wish to do so, and leave the
balance until a later occasion. Meat will keep this
way in a good cooler indefinitely. This is the only
way we can recommend your making sausage that
will comply with your law and at the same time have
the color you desire. Of course, it is a little more
trouble, but it is trouble that will well repay you, be-
cause your sausage will really be of better quality and
it will make a much better appearance.
245
B.HELLER Sc CZ O.
HOW TO REMOVE WOOL FROM GREEN
AND DRY SHEEP PELTS
Question. — K. M. Co. writes : Can you give us a method
for pulling the wool from green hides and also from dry
hides? We get the dead carcasses from the feed and
transit yards — a good many hundred pelts during a year.
Lots of these pelts are torn. If we can pull the wool we
will be able to realize more money out of handling these
pelts.
{Copyrighted by B. Heller & Co.; Reprint Forbidden.)
Answer. — As a general rule, wool is pulled from
pelts by concerns that make this work a business.
The method used is sweating and steaming the pelts.
The pelts are hung on racks in a room into which
live steam is turned. The pelts are kept hot for a
number of days and the heat loosens the wool. It
can then be easily pulled from the skin. The wool is
then dried and baled.
You could not adopt this method profitably on a
small scale, but we will give you a method that you
can use which will prove a satisfactory way for small
handdlers of pelts who desire to pull the wool.
Make a pile of your pelts, wetting the pelts as you
pile them. Cover the pelts with blankets or gunny
sacks and allow the pile of pelts to sweat. The wet
pelts being covered up tight, will become hot and
sweat. This will loosen the wool and it can be readily
pulled off.
Another way of removing the wool from pelts is to
spread the pelts upon the floor, with the wool down
next to the floor. On the skin side of the pelts place
crushed fresh lime and dampen the lime. This wet-
ting of the lime will cause it to slake and soak into
the skin. The wool will be loosened by this treat-
ment of the pelts and it can be easily pulled. This
method, however, will spoil the skins and render
them of no value.
The simpler method of handling the green hides
by a butcher or other dealer who has only a small
business equipment is to use the sweating process.
By this method both the wool and the skins can be
saved and sold. Ordinarily, by the sweating method
the pelts are piled one on top of the other, some water
sprinkled on each pelt, and the piles made from two
feet to three feet high, and allowed to sweat. Great
care must be taken not to let the pelts sweat too much,
otherwise the hide will decay and in pulling the wool
246
CHIGADD, TU. S.A.
the hide will tear. As soon as the wool is sufficiently
loosened from the pelt it should be pulled. The skins
can then be salted and cured, or the skins can be put
into a brine and curedt After the skins are thor-
oughly cured they are ready to be shipped to the
tannery.
HOW TO MAKE PEPPERED BEEF
Question. — G. E. O'F. writess—Can you furnish me with
a recipe for making (Postromer) Peppered Beef? I am
a user of your goods and will be under obligations to you
for this information.
(Copyrighted by B. Heller & Co.; Reprint Forbidden)
Answer. — We do not clearly understand your
question. If you mean cured Briskets that are cov-
ered with red pepper, or Paprika Compound, and then
smoked, you can proceed as follows:
Cure your boneless briskets in corned beef brine
with garlic in it. You will find a formula for this
in our book, "Secrets of Meat Curing and Sausage
Making," a copy of which we are sending you. After
the meat is cured, and before you place it in the
smoke-house, rub our Chile Powder all over the out-
side of it, and then smoke it. Or, you can smoke it
and cook it, and then rub the Chile Powder over it
after it is cooked. In this way, you will use less Chile
Powder.
If this does not fully answer your question write
us again giving us more complete statement of what
is desired.
UTILIZING FAT TRIMMINGS
Question. — H. A. writes: Please send me information as
to how to use up my fat trimmings.
Answer. — The best way to make use of your fat
trimmings is to work them up into Pork Sausage,
using plenty of Bull Meat Brand Flour to absorb the
fat. When plenty of Bull Meat Flour is used the fat
stays in the sausage when fried instead of frying out.
This keeps the meat from shrinking.
247
IfcsaSfcaft^^ai-J
Sc CD.
f*S||E%
w
A PREPARED PICKLE FOR CURIH6
MAMS. BACON .SHOULDERS
For Curing Hams, Bacon, Shoulders, Corned
Beef, and for Curing Beef and Pork
for making all kinds of Sausage
Freeze-Em-Pickle is a preparation for Curing
Hams, Shoulders, Bacon, Corned Beef, Dry Salt
Meat, Pickled Pork and Meat for Making Bolo-
gna and all other kinds of sausage, etc. The
Freeze-Em-Pickle Process retards fermentation
and souring of brine when used according to our
directions. It gives a delicious, mild flavor, cur-
ing the meat more uniformly and with a fine
color. By its use curing is made easier, and
anyone, without being experienced, can cure
meats successfully.
Trimmings and sausage meats treated with
dry Freeze-Em-Pickle can be stored away for
six months, or even longer, and will then make
better sausage than will fresh meats. Dry cur-
ing meats for sausage by the Freeze-Em-Pickle
248
|B»*iH»»Jra^
.U.S. A.
Process congeals the albumen in the meat, so
that it and the juices do not draw out in the form
of brine. It thus keeps more of the nutriment
and flavor in the meat and sausage, making it
more juicy and better when fried or otherwise
cooked.
Those using the Freeze-Em-Pickle Process
have an absolute guaranty in its use and can
always depend upon getting good results when
our directions are followed. It possesses the
advantage which the curer of meat has been
seeking for years, and it also fully complies with
all State, National and Foreign Laws.
The Freeze-Em-Pickle Process of curing
meats gives a mild, delicious flavored cure.
Meats cured by it will not be too salty, but
will have that sugar-cured flavor which is so
much liked.
MAKING BOLOGNA AND FRANKFURT
SAUSAGE
The Freeze-Em-Pickle Process is highly
recommended for preparing meat for Bologna,
Frankfurts, etc. When the meat for Bologna
and Frankfurt Sausage is prepared by this Proc-
ess, the sausage made will be juicy and delicious.
g — -o
So 2? ~ S w c
.£■ g "» = > >>'a.
prices ijesb 5a!f °!!i
PER LB. PER LB. PER LB.
X Case, 25-1 lb. cartons. .$0.16 $0.17 $0.18
%. Case, 50-1 lb. cartons. . .15 16 17
1 Case, 100-1 lb. cartons. .14 15 16
y 2 Barrel, 250 lbs 10>£ 11^ 12,^
1 Barrel, 500 lbs 10 ..... .11 12
5 Barrels, 2500 lbs 09}£ 10^ 11/2
10 Barrels, 5000 lbs 09 10 11
249
B
mm
IS
We guarantee that Freeze-Em-Pickle
does not contain any ingredient that has
been ruled out by any food law and we
further guarantee that the Freeze-Em-
Pickle Process of curing meats is in
accordance with the requirements of the
Federal Meat Inspection Law. We also
guarantee that meats cured by the
Freeze-Em-Pickle Process will have a
fine flavor and a mild, sweet cure when
our directions are followed in every detail.
We guarantee that meats treated by the
Freeze-Em-Pickle Process will not spoil
nor sour if kept under proper conditions.
Freeze-Em-Pickle is being used by many
United States Government In-
spected Packing Houses
throughout the country.
m**
waai
TU. S.-HL.
FOR ICE BOXES:— After
thoroughly washing every part of
the interior with hot water and
soap or a reliable washing powder
(we strongly recommend Ozo
Washing Powder) prepare a rins-
ing solution by dissolving four
ounces of Freeze-Em to each gal-
lon of Hot Water required, and
thoroughly rinse every corner and
crevice with this rinsing solution.
We recommend this same strength rinsing
solution for rinsing Blocks, Pails, Tubs and all
Butchers and Sausage Makers Tools and Ma-
chinery.
When cleaning old barrels used for Curing,
use the same strength solution on both the inside
and outside of all barrels before putting in new
brine, always using fresh boiling hot water for
the final rinse.
PRICES
1 lb. bottles $0.75
5 lb. bottles, per lb 50
30 lbs., (K dozen 5 lb. bottles) per lb 48
60 lbs., ( 1 dozen 5 lb. bottles) per lb 46
120 lbs., ( 2 dozen 5 lb. bottles) per lb 44
240 lbs., ( l A gross 5 lb. bottles) per lb .42
360 lbs., (Vi gross 5 lb. bottles) per lb 41
720 lbs., ( 1 gross 5 lb. bottles) per lb 40
251
B.HE
MS
ScGD
■rf
Bull -Meat -Brand Flour
Highly Recommended as a
Sausage Binder and Meat Juice Absorbent
Sausage Makers who have made a test of
Bull-Meat-Brand Flour say that it is a most
satisfactory Blender, Binder and Absorbent for
Bologna, Frankfurts, Pork Sausage, etc.
Bull-Meat-Brand Flour is a Pure Cereal
Product, and contains no adulterants of any kind.
It is made from grain and possesses those ab-
sorbing and binding qualities which make it
especially adapted for use in sausage making. It
adds to the nutritive qualities of the sausage
through its tendency to absorb and retain the
meat juices and fats. This makes the sausage
more juicy and more appetizing.
Bull-Meat-Brand Flour does not dry out nor
become lumpy, but blends with the meat and fat
when used according to our directions.
252
CHICADD, U. S.A.
BULL-MEAT
rBRAND
FLOUR
Bull-Meat-Brand Flour complies with the
requirements of the Pure Food Laws. Being a
wholesome and nutritious article of food in itself,
it improves the sausage in flavor by holding the
juices in the sausage. Our Guaranty is attached
to every package of Bull-Meat-Brand Flour leav-
ing our factory.
F. 0. B. Chicago F. 0. B. F. 0. B. Jobbers
Pp | f p Q and all Jobbing Jobbers West of Rockies
**■ I v* H D Points East of in Texas and all Pacific
Colorado and Colorado Coast Points
1 Case (10-5 lb. pkgs.) per lb. $0.06^ . . $0.07 % . . .$0.08^
1 Case (20-5 lb. pkgs.) per lb . .06 . . .07 ... .08
1 Drum (50 lbs.) per lb 06 .. .07 ... .08
1 Drum (100 lbs.) per lb 05^ . . .06^ . . . .07^
1 Barrel (275 lbs.) per lb 04 K • -05^ . . .06^
6 Barrel lots, per lb 04^ . . .05 X • • • 06^
12 Barrel lots, per lb 04 . . .05 ... .06
25 Barrel lots, per lb 03^ . . .04%: . . . .05^
100 Barrels (10 at a time) per lb. .03^.. .04^ ... .05 %
100 Barrels (l shipment) per lb. .03}^.. .04>£ . . . .05^
On 6 barrel contracts, flour must be taken 2 barrels at a time.
On 12 barrel contracts, it must be taken 3 barrels at a time. On 25
barrel contracts, it must be taken 5 barrels at a time. On 100 barrel
contracts, it must be taken 10 barrels at a time.
253
Jzzj. HE jEj
!MS
ScCD
Don't Envy the Successful
Sausage Maker
But Make Your Sausage Equal Any In Flavor
PREPARED Y $AUSAGE° SEASONINGS
Be A Successful Sausage Maker Yourself
SATISFACTION GUARANTEED
In order to make Fine Sausage the Sausage Maker
must use Fine Seasonings. It pays to use the very best
Seasonings that can be obtained.
Zanzibar-Brand Prepared Sausage Seasonings are
made from carefully tested and selected spices and herbs.
Their use gives to Sausage a delicious and appetizing fla-
vor. The pleasing aroma arising from cooked sausage
containing these Seasonings adds zest to the appetite.
Zanzibar-Brand Sausage Seasonings are 100% Spices and
Herbs.
There are so called sausage seasonings on the market
which contain 40% to 50% bread crumbs. Buy the all sea-
soning kind (Zanzibar-Brand) and be safe.
Our Zanzibar-Brand Sausage Seasonings cost a little
more than the ordinary kind, but they are Positively Guar-
anteed to be All Spice and Free from all Adulteration.
The Formulas from which the Zanzibar-Brand Sausage
Seasonings are made are old Secret Formulas the property
254
CHICACj-O. U. S. A.
of B. Heller & Co. These Formulas have been used in
past generations in the Heller Family, and also by Mr.
Adolph Heller, while in the Packing and Sausage Business.
The added Perfection of these Formulas has been brought
about through the twenty years of B. Heller & Co's experi-
ence as Experts and Consulting Packing House Chemists.
Zanzibar-Brand Prepared Sausage Seasonings impart
a Fine Flavor as well as a Delicious Aroma to all kinds of
Sausage. The ingredients used in the Zanzibar-Brand
Seasonings are Pure, and of High Quality. The combina-
tions impart to Sausage a Zestful and Pipuant Flavor en-
tirely their own, which is very Delicious and Appetizing
and one which is exceedingly pleasing. Zanzibar-Brand
Seasonings will help increase anyone's Sausage Trade
wherever used, because the Sausage Flavored with these
Seasonings will have such a Fine Flavor as well as an
Appetizing Aroma.
Owing to the Zanzibar-Brand Seasonings being Free
from Adulterations, and of High Quality, it is necessary to
use only one-half as much of the Zanzibar-Brand Season-
ings as of diluted and adulterated prepared Seasonings or
Spices. It, therefore, can be seen that our Zanzibar-Brand
Seasonings are Positively Cheaper owing to the small
amount required to give the Sausage the Desired Flavor.
Any Sausage Maker who will try these Seasonings will
always use them, not only because they give such a Deli-
cious Flavor to the Sausage, but also owing to the economy
in their use.
PRICE LIST
Pork Sausage Seasoning \
(German Style) J
Pork Sausage Seasoning I
(with Sage) J * '
Bologna and Smoked \ t
Sausage Seasoning J
Frankfurt and Weiner \ ^
Sausage Seasoning /
Liver Sausage, Blood Sausage )
and Head Cheese Seasoning )'"'
Swedish Sausage Seasoning
Polish Sausage Seasoning
Summer Sausage Seasoning
Pickled Tongue and Pigs I t
Feet Seasoning J *" *
Corned Beef Seasoning
Hamburger Seasoning
Chile Powder, Zanzibar Brand
250
lb.
bbls.
100
lb.
cans
50
lb.
cans
25
lb.
cans
10
lb.
cans
.30
.31
32
.33
.35
.45
.46
.47
.48
.50
30
.31
.32
.33
35
.30
.31
.32
.33
35
.30
.31
.32
.33
35
.30
.30
.30
.31
.31
.31
.32
.32
.32
.33
.33
.33
.35
.35
.35
.30
31
.32
.33
35
.30
.30
.47
.31
.31
.49
.32
.32
.51
.33
.33
.53
35
.35
35
May 1916; prices subject to change without notice.
255
H.HE
'^ff^
ScGQ
B. HELLER & CO'S
ZANZIBAR-BRAND
CHILE POWDER
Keep Up Quality and Get the Business
by Using Our Chile Powder
A Flavor for Spanish Style Dishes
A Fine Flavoring for
Chile Con Came,
Chile Loaves,
Tamales, Salads,
Chorizos, etc.
Zanzibar-Brand Chile Powder is different
from the general run of Chile Powders. It is
especially prepared for the flavoring or seasoning
of Mexican or Spanish Style Food Dishes, such
as Chile Con Carne, Tamales, Enchiladas, Chile
Loaves, Chorizos, Gravies, Salads and many
other dishes.
When you feel a longing for something good
to eat, and cannot express your desire in words,
something that will sharpen appetite and gratify
an unsatisfied craving, try our Chile Powder in
one of the dishes above named, and you will find
satisfaction and content.
PRICES
5 pound Cans, per pound $0.60
10 pound Cans, per pound .55
25 pound Cans, per pound ^53
50 pound Cans, per pound [[[ jl
100 pound Cans, per pound 49
250 pound Barrels, per pound ..., ,47
256
C H I C ACS CD. TU. S. JV
B. HELLER & CO'S
ZANZIBAR-BRAND
SAVORY JELL-JELL
Produces a Delicious
Jell for Filling in
Meat Preparations
For use in Meat
Pies, Meat Loaves,
Head Cheese,
Souse, Jellied Pigs
Feet or any Meat Food Products where it is de-
sired to have a nice Jellied appearance when cold.
The flavors of the spices and aromatics used
to produce Savory Jell-Jell are so thoroughly
combined during our process of manufacture
that no particular flavor is predominant. The
flavors are evenly balanced and blended.
Use Savory Jell-Jell to fill Meat Pies, mix in
with Meat Loaves before baking and as a Jell
Binder and Flavoring in Head Cheese.
PRICES
5 pound Cans, per pound $0.70
10 pound Cans, per pound 68
25 pound Cans, per pound 67
50 pound Cans, per pound 66
100 pound Cans, per pound 65
The Flavor of Savory Jell-Jell can Not be produced
by a mixture of Spices
257
Jzzl. !Ej[ JzlI
ScCD
B. HELLER & CO'S
VACUUM. BRAND
GARLIC COMPOUND
(GARLIC AND CEREAL)
An Appetizing Flavor for High Grade Foods
Vacuum-Brand
Garlic Compound
is a powder made
from Selected
Fresh Garlic. The
Fresh Garlic is
Dried, Evaporated,
Powdered and
Combined with
Cereal to retain the
essential flavoring
principle by a
Special Process of our own. Our method of
preparing Vacuum -Brand Garlic Compound
holds the Delicious Flavoring Properties of the
Fresh Garlic in a manner that permits their be-
ing easily and thoroughly mingled with the foods
to be flavored. Vacuum-Brand Garlic Com-
pound is Excellent as a Flavoring for Bologna
and Frankfurt Sausage, Corned Beef, Chile Sauce,
etc.
PRICES
1 pound Cans $0.45
5 pound Cans, per pound 40
10 pound Cans, per pound 39
25 pound Cans, per pound , 38
50 pound Cans, per pound 37
100 pound Cans, per pound 36
Barrels (250 pounds) per pound 35
258
\Um*±*&-¥^-1~
, U.S.-FL
Use This Seasoning and Gain a Reputation
for Selling High Grade Goods
B. HELLER & CO'S
GARLIC CONDIMENT
(POWDER)
Excellent for Flavoring Sausage of all kinds,
Dill Pickles, Tamales, etc.
Vacuum-Brand
Garlic Condiment
is a Seasoning
made from Select-
ed Fresh Garlic
combined with
Spice. The Spice
is used as a means
to absorb and carry
the Flavor of the
Garlic.
Garlic Condiment is absolutely free from
Cereal. This fact makes it usable in such States
and manufacturing establishments where pro-
ducts containing Cereals may not be used. Gar-
lic Condiment complies with the National and all
State Pure Food Laws.
PRICES
1 pound Cans $0.55
5 pound Cans, per pound 50
10 pound Cans, per pound 49
25 pound Cans, per pound 48
50 pound Cans, per pound 47
100 pound Cans, per pound 46
Barrels (250 pounds) per pound 45
259
B.HE L JL-E RScCD.
ZANZIBAR-CARBON
CERTIFIED
CASING
BROWN
COLOR
Zanzibar-Carbon
Certified Casing Brown
Color gives Sausage
Casings an Appetizing
Smoke Shade Color.
Zanzibar- Carbon- Brand Certified Casing
Brown Color is a Harmless Color. The colors
contained therein have been tested and passed
as permissible and as harmless by the United
States Department of Agriculture, and are there-
fore legal to use under the rulings of the Federal
Meat Inspection Law and may be used under
the Government rules in Packing Houses and
Sausage Factories having United States Govern-
ment Inspection. (See guarantee on page 262.)
This Color gives the Sausage Casings an
Appetizing, Attractive Appearance. It should be
used by all sausage manufacturers because it is
a Harmless Color, and perfectly safe to use. It
is Guaranteed to give satisfaction when our
directions are followed. b. HELLER & CO.
Prices on application
260
CHICADQU.S.A.
B, HELLER & CO'S
Color for Liver Sausage Casings
ZANZIBAR-CARBON-BRAND CASING YELLOW
MIXTURE GIVES TO LIVER SAUSAGE CASINGS
THAT APPETIZING YELLOW COLOR
Zanzibar-Carbon-Brand Casing Yellow Mix-
ture is used for the purpose of giving Liver Sau-
sage Casings an Attractive Light Smoke Shade
Color; an appearance that is so greatly desired
by makers of Smoked Liver Sausage.
Casing Yellow Mixture should be used by
all progressive Sausage Makers as a great help
in building business.
Zanzibar- Carbon-Brand Casing Yellow Mix-
ture is a Harmless, Yellow Smoke Shade Color.
The Colors contained therein have been tested
and passed as permissible by the United States
Department of Agriculture. It is legal to use
under the Federal Meat Inspection Law, and may
be used in Packing Houses and Sausage Factories
having United States Government Inspection
when used according to the rulings.
Prices on application
261
B.HE
8c CO.
OUR GUARANTY
We hereby Guarantee that Zanzibar-Carbon-Brand
Colors are Harmless, as the only Coloring Matters used
are Certified Colors, which are permitted to be used by
the United States Government. By this we mean that a
sample of each of the Colors used in Zanzibar-Carbon-
Brand Casing Mixtures has first been submitted to the
United States Government at Washington, D. C. to be
tested and be passed on as permissible before any of it
is used by us in preparing Color for shipment. The
Government gives us a certificate number for each color.
The numbers and our Guaranty are on each can. It is
therefore legal to use these Colors under the Govern*
ment rulings in United States Government Inspected
Packing Houses for Coloring Sausage Casings.
REGISTERED
TRADE
MARK
B.-HELLER&CD
CHEMISTS
CHICAGO .U.S.A
The genuine ZANZIBAR-CARBON-BRAND CASING BROWN
and Casing YELLOW mixtures are sold in cans only, and not in
bulk. Every can is sealed with a lead seal. The following is a
facsimile of the seal we use for sealing all these cans.
Showing one side of
lead seal
showing other side of
lead seal
262
CHICADD, U.S.A
You Can Obtain Top Prices for
Your Lard if It Grades High
Use B. HELLER & CO'S
LARD AND TALLOW PURIFIER
Our Lard and
Tallow Purifier
will be found an
excellent medium
for Purifying Lard
and Tallow. By its
use Lard and Tal-
low are improved.
Our Lard and
Tallow Purifier is
permitted to be
used in Government Inspected Packing Houses
and is guaranteed to comply with the require-
ments.
PRICES
15-1 lb. Cartons, in case, per lb .$0.33
X Case, ( 25-1 lb. cartons in case) per lb. .33
%, Case, (50-1 lb. cartons in case) per lb. .32j£
1 Case, (10 0-1 lb. cartons in case) per lb. .32
3 Cases, ( 50-1 lb. cartons in case) per lb. .31
5 Cases, (100-1 lb. cartons in case) per lb. .30
263
B.PiE LLER Sc CO.
The Secret of Making Money in Meat Products
Lies in the Prevention of Losses
Save Money by Preventing the Losses
Due to Spoiled Meat
Use B. HELLER & CO'S
"A" CONDIMENTINE
"A" Condimentine
is a Condimental Prep-
aration for Keeping in
a Fresh Condition for
a reasonable time
Fresh Sausage such as
Pork Sausage, Liver
Sausage, Head Cheese,
etc. Does not alter the
Natural Color of the
meat.
"A" Condimentine complies with Pure Food
Laws, National and State. It can be used every-
where. Its use is permitted in Government In-
spected Packing Houses.
PRICES
X Case, 25 1 lb. cartons, per lb $0.25
Yz Case, 50 1 lb. cartons, per lb 24
1 Case, 100 1 lb. cartons, per lb 23
% Barrel, 250 lbs., per lb 1\%
1 Barrel, 500 lbs., per lb 20
6 BbL contracts, 2 bbL deliveries, per lb. .19
264
CHICAGJDU.S.A.
B. HELLER & CO'S
"B" CONDIMENTINE
For Use in Smoked Sausage,
Meat Loaves, etc c
KEEPS YOUR SAUSAGE
IN GOOD CONDITION
FOR A REASONABLE
TIME
"B" Condimentine
is a preparation for
assisting in keeping
Smoked Sausage,
such as Bologna,
Frankfurts, Ham-
Bologna, Summer
Sausage, Meat Loaves, etc, in marketable con-
dition.
Smoked Sausage can be kept in good condi-
tion for a reasonable time by using "B" Condi-
mentine, and may be Shipped to a Distance with
Safety. The Sausage will remain in firm con-
dition for a reasonable length of time. The meat
will also retain a Red Color.
PRICES
X A Case, 25 1 lb. cartons, per lb $0.25
Vz Case, 50 1 lb. cartons, per lb 24
1 Case, 100 1 lb. cartons, per lb 23
H Barrel, 250 lbs., per lb. 21^
1 Barrel, 500 lbs., per lb 20
6 Bbl. contracts, 2 bbl. deliveries, per lb. .19
265
B.I-iE
ScCD.
BERLINER BRAND
KONSERVIRUNGS SALT
(CONSERVING SALT) (WHITE)
USED FOR
FRESH MEATS
VEAL, MUTTON, GAME, ETC.
For Salting and as an aid in Keep-
ing in Good Condition Pork and Liver
Sausage, Head Cheese, etc., also used
for the temporary keeping of Fresh
Meats such as Veal, Mutton, Game,
etc. It does not contain any ingredients prohibited under
National or State Pure Food Laws.
PRICES
25 1 lb. packages, in case, per lb. $0.27
50 1 lb. packages, in case, per lb 27
100 1 lb. packages, in case, per lb 27
150 to 500 lb. lots, per lb 24
500 lb. barrels, per lb 24
BERLINER BRAND
KONSERVIRUNGS SALT
(CONSERVING SALT) (RED CURE)
USED FOR
CURING
HAMS, BACON, TONGUE, DRIED
BEEF, PICKLED PORK, MEAT,
PIGS FEET, HEAD CHEESE, ETC.
For Curing Hams, Bacon, Tongues,
Dried Beef, Pickled Pork, Pigs Feet,
Head Cheese, Meat, etc., and for Salting Trimmings for
Bologna and Frankfurt Sausage. It does not contain any
ingredients prohibited under the National or State Pure
Food Laws.
PRICES
25 1 lb. packages, in case, per lb $0.27
50 1 lb. packages, in case, per lb 27
100 1 lb. packages, in case, per lb 27
150 to 500 lb. lots, per lb 24
500 lb. barrels, per ib 24
266
C H ICAGD, U. S. A.
Keep Your Sausage, Sweetbreads,
Pigs Feet, etc., in Better
Condition by Using
*^^'#^^C trademark RECJSTERED^ '^'*k&* *N&^£
REDUCES LOSSES
FROM SPOILED GOODS
By simply stor-
ing your Sausage,
Sweet Breads,
Pigs Feet, Tripe,
etc., in a solution
of Cold Storine
over night, you
will increase your
profits by reducing
losses from the
spoiling of these
products.
Losses due to spoiled meats cut down profits
greatly, and the butcher should be interested in
an article that reduces such losses. Use Cold
Storine and you will reduce your losses from
spoilage.
PRICES
25 lb. Cases, containing 25-1 lb. cartons, per lb $0.20
50 lb. Cases, containing 50-1 lb. cartons, per lb 19
100 lb. Cases, containing 100-1 lb. cartons, per lb 18
250 lb. Half-Barrels, per lb 17
500 lb. Barrels, per lb. . . . 16
267
H.HE
Your Customers are Interested
in the Sanitary Condition of
Your Place of Business
BY USING
** IN COOURS.REWO'"' 8 F
"KHRDOMS.ITC-
■i. - P'MCTIONS
B : " : ''' : -.:?" ;V '/' :i 'v:"A'' : 'I'' : '
You will Secure their Confi-
dence and make Sure of their
Continued Patronage because
your place will be Clean.
, Aseptifume is used for Puri-
S§g*|=2^ fying the Air and Destroying Ob-
noxious Odors in Hide Rooms,
Rendering Rooms, Slaughter
Houses and many other places.
It can be used in Refrigerators,
Fruit and Vegetable Cellars, etc.,
by Removing all Food Products
and then Burning Aseptifume in them.
This method of Using Aseptifume will put
Food-Storage Places in a better and more
Wholesome Condition.
PRICES
5 lb. Bottle, per lb $0.50
y 2 dozen 5 lb. Bottles, in case, per lb 48
1 dozen 5 lb. Bottles, in case, per lb 46
2 dozen (l dozen 5 lb. Bottles in case) per lb 44
x /s gross (l dozen 5 lb. Bottles in case) per lb 42
^ gross (1 dozen 5 lb. Bottles in case) per lb 41
1 gross (1 dozen 5 lb. Bottles in case) per lb 40
268
CHICADD, U. S.A,
Health Depends Much Upon
Sanitary Conditions.
To Insure Cleanliness Use
I B. HELLER & CO'S
SANITARY FLUID
(TRADE-MARK REGISTERED)
A LIQUID DISINFECTANT
DISINFECTS-DEODOR1ZES—
PURIFIES
Heller's Sanitary Fluid is
put up in liquid form. Sprayed
upon floors it will be found to be
an effective Disinfectant. It may
be used to advantage by mixing
it in scrubbing water. It is well
to use it in spittoons, urinals,
closets, refuse and garbage cans.
It is an economical preparation
as one gallon of Sanitary Fluid
makes 20 gallons of disinfecting
solution.
PRICES
1 gallon Bottles $1.50
6-1 gallon Bottles, per gallon 1.40
269
B.HE
Sc co.
CLEANLINESS IS HEALTH INSURANCE
B. HELLER & CO'S
TRADE-MARK
REGISTERED
WASHING POWDER
A Valuable
Preparation for
Cleansing, Wash-
ing and Scrub-
bing. Especially
recommended for
use around Pack-
ing Houses, Meat
Markets, Slaugh-
ter Houses, Sau-
sage Kitchens, etc.
It is a very satis -
— factory Cleansing
Agent.
Every place where Food Products are to
be stored should be carefully and thoroughly
cleansed. Packers, Sausage Makers, Butchers,
Grocery men and all others interested in a reli-
able cleansing material will find Ozo a superior
preparation.
PRICES
Yz Case, (1}4 doz. 3 lb. pkgs.) per lb
1 Case, (3 doz. 3 lb. pkgs.) per lb
1 Barrel, 300 lbs., per lb.
270
t— °
$0.08 $0.10
.07^ .09^
.07 .09
vt co
23= «•
■" O K3 (/>
$0.1034:
.10X
.0934:
CHIGADDU.S.A
Something to Think About!
Saving in Plumbers Bills!
THE USE OF
ozo
WASTE PIPE OPENER
IS A REAL ECONOMY
Useful Wherever There Are Waste Pipes
Ozo Waste Pipe
Opener dissolves scum
and grease in stopped
up Sinks, Ice Box Pipes,
Sewers, Water Closets,
Etc. Its use will open
up a drain pipe in a few
minutes. In districts
where the water is hard
or places where the
pipes clog up easily all
the pipes should be
flushed regularly once a month with Ozo
Waste Pipe Opener. It will not affect any of
the metalT or enamel ware used in plumbing.
PRICES
1-10 lb. Can $1.50
l A Case, j4 dozen 10 lb. cans, in case 7.50
1 Case, 1 dozen 10 lb. cans, in case 14.00
271
_E3. H Jni
^E
3k:
Sc :c a.
HELPS REMOVE THE DIRT AND THERE-
FORE WHITENS THE SKIN
OF THE HOGS
Hog-Scald softens the scalding water and
aids in loosening and removing the hair; it also
helps to remove the dirt and cleanse the skin of
the hog.
Hog- Scald is a time and money saver. The
small quantity required and its moderate cost is
so little compared with the advantages obtained
that every one slaughtering hogs should use it.
PRICES
10 lb. Cans, per lb $0.15
60 lb. Cases ( l A doz. 10 lb. cans) per lb.. .12
120 lb. Cases ( 1 doz. 10 lb. cans) per lb.. .11
240 lb. Cases ( 2 doz. 10 lb. cans) per lb.. AOH
360 lb. Cases (3 doz. 10 lb. cans) per lb. . .10
272
GHICAGD, T_J. S.JS.
B. HELLER & CO'S
TANALINE
A POWDER FOP
TANNING SKINS INTO FURS
<0MJN£
ICHICAGCMJ-S.-BJ
MAKE EASY MONEY
TANNING SKINS
INTO VALUABLE
FURS AND RUGS
Tanaline is a product for Tanning Skins of
all kinds of animals. The man that desires to
tan a few skins at a time, will find Tanaline con-
venient and dependable. Each package of Tana-
line contains enough of this Tanaline Powder
for tanning thirty pounds of skins.
The method of using Tanaline is simple.
Anyone can do satisfactory work "with it. Soft,
Pliable Furs and Rugs can be made from the
skins of all kinds of animals with a small amount
of work.
PRICES
1 dozen 2-lb. cartons, in case, per dozen $6.00
}i gross 2-lb. cartons, in case, per dozen 5.75
A. gross 2-lb. cartons, packed 6 dozen
cartons in case, per dozen 5.50
1 gross 2-lb. cartons, packed 12 dozen
cartons in case, per dozen 5.25 x
273
ROYAL
METAL POLISH
(TRADE-MARK REGISTERED)
(A POWDER)
Makes Metal Polishing Easy
This Polish is especial-
ly prepared for use on Brass,
Copper, German Silver,
Zinc, Tin, etc. It is easy to
use and quickly removes
dirt, tarnish, etc. In Hotels,
Restaurants and other
places where a powder is
frequently preferred and a
large quantity of metal
must be kept looking bright,
it is especially suitable. A single trial
will convince any one that it is a very
superior powdered polish.
PRICES
Put up in 1-lb. Cans, each. . .
1 doz. 1-lb. Cans, per dozen..
274
$0.25
2.50
CHI CAGO. U.S.'iA.
Here is Something All Butchers Need
Has the '0. K." of Successful
Dealers Everywhere
B. HELLER & CO'S
VARN-I-GLO
(REG. U. S. PAT. OFF.)
A LUSTROUS POLISH FOR ALL KINDS OF
FINISHED SURFACES
VARN-I-GLO gives a
Brilliant and Lustrous Polish
to all Varnished and Lacquered
Surfaces. It also Cleans these
surfaces very thoroughly, re-
moving Grease, Dirt and Ugly
Spots that mar the Beauty of
Fine Furniture.
VARN-I-GLO Burnishes
up Old Furniture, Ice Boxes,
•Counters, etc., in fact, all
Varnished and Lacquered Sur-
faces. One of the many strong points of VARN-
I-GLO is that it gives a high polish to Finished
Surfaces without leaving a greasy or cloudy
after-effect.
PRICE: Gallon Cans, each $2.00
275
3l:
B. HELLER & CO'S
GOLDEN SHINE
(TRADE-MARK)
AN EXCELLENT METAL POLISH FOR BRASS,
COPPER, STEEL, NICKEL, ALUMINUM, ETC.
Golden Shine
gives a fine
shine to brass,
copper, steel,
aluminu m,
nickel, etc. It is
easily applied
and works
quickly — use
one cloth to apply and another to rub off.
Automobile owners and others who have
much metal work to be cleaned and polished will
be delighted with Golden Shine. The work of
cleaning and polishing aluminum and other cook-
ing utensils is quickly and satisfactorily done, thus
lightening the work of the housewife. Golden
Shine makes polishing a pleasure. Free from
acids. Guaranteed to give satisfaction. In liquid
form.
PRICES
1 pint Cans, 3 doz. to Case, per doz $3.00
1 quart Cans, 2 doz. to Case, per doz 6.00
Vz gallon Cans, 1 doz. to Case, per doz 9.00
1 gallon Cans, 1 doz. to Case, per doz 15.00
276
HI
, TU. S.A
$1000.00 GUARANTEED
RAT AND MICE KILLER
(IN PASTE FORM)
♦MOft!* guaranteed
Rathmice
JtlLLEF.
Rats and Mice
are the most de-
structive of all pests,
and when once a
building has become
infested with them
it is a hard task to
get rid of them.
They are not only
destroyers of food and property, but are
known carriers of disease.
$1000.00 Guaranteed Rat and Mice
Killer is prepared expressly to assist in
removing Rats, Mice and other Rodents
from butcher shops, packing houses, etc.
PRICES
Single Cans (about 1 lb) $1.00
Yz dozen Cans (about 1 lb. each) 5.00
1 dozen Cans (about 1 lb. each) ...... 9.50
PREPARED BY
The Chicago Insecticide Laboratory
B. HELLER & CO., PROPS.
CHICAGO, - U. S. A.
277
. JTjL XZji
Sc ca.
Too Can Surely Rid Premises of Roaches
By Using
$1000.00 Guaranteed
ROACH KILLER
$1000.00 Guaranteed Roach
Killer is absolutely guaranteed to
rid any building of Roaches and
Water-Bugs when properly ap-
plied. This preparation is the result
of thorough research to produce
the most effective remedy against
Roaches and Water-Bugs.
It is prepared so that Roaches
will like it, which insures their eat-
ing it. It is absolutely sure to kill
the Roaches that eat it, yet it acts
so slowly that the poisoned Roaches linger on
for several days before dying, during which time
they carry to their nests and to their young such
Powder as may adhere to their bodies.
This preparation is made perfectly clean,
from clean materials, and can be used in Butcher
Shops, Grocery Stores, Restaurants and in the
Kitchen, etc.
PRICES
1 pound Cans $0.50
Yz dozen 1 pound Cans, in case 2.75
1 dozen 1 pound Cans, in case 5.00
MANUFACTURED BY
The Chicago Insecticide Laboratory
B. HELLER & CO., PROPS.
CHICAGO, - U. S. A.
278
CHICAGD. U.S. JS..
$ 1 000.00
GUARANTEED
ANT-BANE
(A
im^^I* SUSW.NOTOV^ 6 '-
1Mp imiTIES NOT OVER 4 *
POWDER)
Of all the insect pests
to which a household is
subject, none are more
troublesome or more dif-
ficult to get rid of than
Ants. When once they
have invaded the prem-
ises it is almost impossible
to get rid of them by
ordinary methods.
$1000.00 Guaranteed
Ant-Bane is prepared es-
pecially for getting rid of
Ants.
PRICES
12 ounce Cans $0.50
6-12 ounce Cans 2.75
1 dozen 12 ounce Cans 5.00
PREPARED BY
The Chicago Insecticide Laboratory
B. HELLER & CO., PROPS.
CHICAGO, - U. S. A.
279
xE3. Irl JtzJ
3c GO.
FOR DIPPING CATTLE AND SHEEP
USE ZANZIBAR-BRAND
CATTLE AND SHEEP DIP
PRICES
1 quart Cans $0.50
1 quart Cans (2 dozen
in case, per dozen... 4.00
% gallon Cans 75
Yz gallon Cans (1 doz.
in case) per dozen. . . 6.00
1 gallon Cans 1.35
1 gallon Cans (l doz.
fin case) per doz 10.20
B. HELLER & CO'S
ZANZIBAR-BRAND
FLY CHASER
ASSISTS IN PROTECTING
ANIMALS FROM FLIES.
TICKS AND OTHER
INSECTS
Zanzibar Fly Chaser is
a preparation for the Pro-
tection of Animals from
Annoyance by Flies, Ticks
and other Insects. Used
on Milk Cows it helps to keep Flies Away from them, en-
abling the Cows to Graze in Comfort, insuring a Larger
Quantity and a Better Quality of Milk.
PRICES
1 quart Cans $0.50
1 quart Cans (2 dozen in case) per dozen 4.00
Yz gallon Cans 75
Yt gallon Cans (l dozen in case) per dozen 6.00
1 gallon Cans 1*35
1 gallon Cans (l dozen in case) per dozen 10.20
280
G H I CAGQ, TJT. S. A.
A STEADY, UNIFORM DEGREE OF TEMPERATURE
IS VITALLY NECESSARY IN GETTING GOOD
RESULTS IN BOILING MEATS
Eliminate All Guesswork By Using Our
COOKING
THERMOMETERS
n
BJiturntoi
CHEMISTS
CHKACO.UVI
A
(D
FOR MEAT PACKERS, SAUSAGE
MAKERS AND BUTCHERS
This Cooking Thermometer is one
especially designed and adapted for use
when cooking Bologna, Frankfurts, Hams,
etc. It is well protected and the scale is
in large, plain figures easy to read. It is
18 inches long.
To produce perfect results an accu^
rate Cooking Thermometer is necessary
so that the temperature can be kept at
the proper degree when cooking Bolo-
gna, Hams, etc. A card accompanies
each one of these Thermometers, giving
full instructions for cooking meats and
sausage of all kinds.
PRICES
1 only, each $1.00
X dozen to box, per box 2.75
% dozen to box, per box 5.25
1 dozen to box, per box 10.00
281
|»=»*fe=,*IWH»=*-J
3c CO.
PERFECT CURING OF MEAT DEPENDS MUCH
UPON A CORRECT TEMPERATURE
BE SURE THE TEMPERATURE IS RIGHT BY USING
B. HELLER & CO'S
COLD STORAGE THERMOMETERS
10
80
TO
60
i
50
■ •
40
20
10
These Thermometers are de-
signed especially for Refrigerators,
Cooling Rooms and Packing House
Cellars. The tube has an angle
protection. The scale is made of
extra heavy brass, mounted on a
solid piece of oak. Both the scale
and figures have been made extra
plain, heavy and large, so that the
degrees of temperature can be
plainly seen.
The glass tube is made from
heavy glass with a magnifying front,
to enlarge the mercury, making
this a desirable Thermometer to
read. It is 12 inches long and grad-
uated from 20 degrees below zero
to 80 degrees above. It is a strong
instrument that will stand the hard
usage required of it in a Cold Stor-
age Plant, or in a Refrigerating
Plant.
PRICES
1 only, each $1.40
% dozen to box, per box.. . * . . 4.00
% dozen to box, per box 7.75
1 dozen to box, per box 15.00
282
czHioACsa, u.s.A.
B. HELLER & CO'S
STANDARD 100°
HYDROMETERS
1
io
50
/
For Testing the Strength of Brine
The accurate way to determine the strength
of brine is by the use of a reliable Hydrometer.
The "Heller" Hydrometer has certain features that
makes it especially desirable for this
purpose. It is extremely convenient
to use, as it contains a special scale
printed right alongside the degree
scale, which shows the proper
strength of brine for curing each
kind, or piece, of meat. This is a
special feature in the "Heller"
Hydrometer and the scale has been
registered by B. Heller & Co.
SsqS
glauz
0> ' fl-
Uoi
UzyoS
— h — • ^
I-XUO
Another valuable feature of the
"Heller" Hydrometer is its accuracy.
These Hydrometers are all carefully
tested in our Laboratories before
being shipped out, and our certifi-
cate of correctness is affixed to each
instrument. It is as important to
know that the Hydrometer is cor-
rect as it is to have one at all,
therefore, the curer of meats should
be sure that he uses only Hydro-
meters that are accurate.
Price each 50c
283
10
20
30
40
/corned
\BEEF
{bacon
SMALL
[HAMS
/HEAVY
IBELLIES
) 14 LB.
1HAMS
1 16 LB.
\HAMS
20 LB.
V HAM5
ZZ LB.
[HAMS
60
PICKLED
) PORK
W»0l IMU.S.H
50
70E
80
90
100-
B. I-I E
*»^
ScCQ
MEAT TESTING THERMOMETERS
FOR PACKERS AND MEAT CURERS
This Meat Testing Thermome-
ter is especially designed and made
for the use of meat curers who
will find it advisable to test the
temperature of the inner portions
of Hams, Shoulders, etc., to see
that they are perfectly chilled be-
fore curing, otherwise the meat
may sour around the bone.
Very often a chill room is cold
but the test will show that the
meat has not been chilled to the
center.
This Thermometer is 6 inches
long and has a plain easily read
scale, graduated from 10 degrees
below zero to 110 degrees above
zero. It is encased in a nickel plat-
ed shell with a sharp metal tip and
chain attached, as illustrated.
PRICES
1 only, each $1.25
X dozen to box, per box 3.65
Yz dozen to box, per box 7.25
1 dozen to box, per box 14.00
284
H
CHICAGO, O. S.-PL.
iyHisi
IN NAME™PACKAGE
235
o
O
w
o
W
W
H
O
O
U
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