THE HOME OF B. HELLER & CO.
CALUMET AVENUE AND 40th STREET, CHICAGO

When in Chicago be sure to visit our factory. We invite Inspection
and will be pleased to show you through our plant. B. HELLER & CO.

FIFTH EDITION
H
SECRETS OF
MEAT CURING
AND
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.
December, 1922

INDEX

• A
• Age for Killing, 173
• Ant-Bane, 295
• Aseptifume, 259
• Atomizer for Insecticides and Liquid Disinfectants, 299
• Auto-Glo, 290
• 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, 62
• Bacon, How to Keep for Six Months, 212
• Bacon, How to Keep for a Year, 90
• Bacon, How to Wash Before Smoking, 90
• Bacon, Light Bellies, How to Cure, 62
• Bacon, Molding, How to Prevent, 239
• Bacon, Sugar Cured Breakfast, 62
• Barometer, Paper, How to Make, 193
• Barrel Packing, 112
• Barrel Pork, Description of, 95
• Barrel Pork, How to Cure, 96
• Barrel Pork, Need Not Be Overhauled, 97
• Barrel Pork, Temperature for Curing, 96
• Bedbug Killer, 293
• Beef Cheeks, Direction for Dry Salting, 120
• Beef Cheeks, How to Cure for Bologna and Frankfurts, 119
• 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, 111
• 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
• Bockwurst, How to Make, 147
• Boiling Bologna, Large, 116
• Boiling Bologna, Round, 116
• Boiling Ham, 74
• Boiling the Brine, 82
• Bologna, Coating to Prevent Mold, 219
• Bologna, Drawing Water and Being Dry, 202
• Bologna, How to Make from Fresh Beef, 113
• Boiling Thermometers, 274
• 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, 291
• Brine Troubles, How to Overcome, 210
• Brine, When to Use Twice, 74
• Brass Polish, 285, 286 and 287
• Braunschweiger Liver Sausage, How to Make, 135
• Bull Meat, Why It Is Best for Sausage, 193
• Bull-Meat-Brand-Flour, Description of, 260, 261
• Bull-Meat-Brand-Flour, Imitation, 203
• Bull-Meat-Brand-Flour, Imitation, 236
• 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
• 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, 269, 270, 273
• 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, 298
• Celery Zest, 266
• 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, 264
• 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 Storine, Legal to Use, 243
• Cold Storine, 255
• Coloring Frankfurt Sausage Casings, 119
• Coloring Sausage Casings, 117
• Coloring Sausage Meat Artificially Is Illegal, 231
• Compound Lard, 167
• Compounding Lard with Cottonseed Oil, 168
• Condimentine, “A”, 251
• Condimentine, “B”, 252
• Condition of Meat Before Curing, 47
• Cooked Corned Beef, How to Make, 65
• Cooking Thermometers, 275
• Cooler, How to Build, 215
• Cooler, Temperature for Dry Salting, 94
• Coolers, Why They Sweat, 242
• Copper Polish, 286 and 288
• 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
• Deodorine, 258
• Difference Between Bull-Meat-Brand-Flour and Potato Flour, 201
• Dill Pickles, 157
• Disinfectant, 280
• Drain Pipes, How to Open Stopped-up, 285
• 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
• 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
• Enamel Cleaner, 290
• 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
• Fish Color; Pure Food, 274
• Flavors, Prepared Sausage, 262 and 263
• Flour, Bull-Meat-Brand, Description, 260 and 261
• Fly Chaser, Price List, 298
• 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 to Make to Comply with Pure Food Laws, 110
• Frankfurt Sausage, How to Make, 118
• Frankfurt Sausage Meat, How to Cure, 110
• Freeze-Em, 256 and 257
• 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, 111
• Beef Hams and Shoulders, 69
• Bologna and Frankfurts from Fresh Beef, How to Make, 113
• Cheeks, 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
• Fresh Pigs’ Feet, How to Keep from Spoiling, 148
• Fresh Tripe, How to Keep from Spoiling, 148
• Fuller’s Earth, How Used to Refine Lard, 169
• Furniture Polish, 292
• G
• Garlic-Flavored Corned Beef, 67
• Garlic in Powdered Form, 267 and 268
• General Hints for Curing Meats, 72
• German Style Ham Sausage, How to Make, 123
• Golden Gloss Shine, 288
• Guaranty on Casing Mixture, 271
• 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, 262 and 263
• Hamburger Steak, How to Season, 126
• Ham Facing in a Packing House, 40
• Ham-Roll-Ine, 254
• 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
• 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, 278
• Hog Scalding in a Packing House, 36
• Hog Scrapping 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, 276
• I
• Ice vs. Ice Machines in Small Plants, 200
• Ice Water, 74
• Indelible Marking Ink, 301
• Indelible Ink Eradicator, 301
• Ink for Office Use and Fountain Pen, 300
• Italian Style Salami Sausage, How to Make, 141
• J
• Jell-Jell, 265
• 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 Machines, 240
• Konservirungs-Salt, White and Red Berliner Brand, Price List, 253
• Konservirungs-Salt, Legality of, 242
• Kraut, Sauer, How to Make, 155
• L
• Lard and Tallow Purifier, 277
• 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, 163
• Lard, Purifier, 277
• 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
• Marble Cleaner, 289
• 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
• 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
• Mess Pork, Description of, 95
• Mess Pork, Short Cut, Description of, 95
• Metal Polish, Description, 286, 287 and 288
• Mice Killer, 297
• Mince Meat, 152
• Mold, How to Prevent on Sausage, Hams and Bacons, 239
• Moth Powder, 295
• 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 Sky-Light Cleaner, 283
• Ozo Toilet Cleaner, 284
• Ozo Washing Powder, 282
• Ozo Waste Pipe Opener, 285
• P
• Packing in Barrels or Tierces, 112
• Packer Who Was Deceived, 207
• Peppered Beef, How to Make, 247
• Piccalilli, 156
• Pickle Tester, Description, 276
• 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
• 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
• Plate Glass Cleaner, 272
• Polish, Automobile, 291
• Polish, Enamel, 290
• Polish, Furniture, 292
• Polish, Metal, 287, 288 and 289
• Polish Style Sausage, How to Make, 145
• Polish Style Sausage Casings, How to Color, 146
• Polish, Silver, 287 and 289
• 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, 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 Seasoning, 262 and 263
• Pork, Short Cut, Mess, Description, 95
• Pork Trimmings, How to Cure, 111
• Poultry, How to Dress, 158
• Preparing Stock for Slaughter, 174
• 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 Colors, 273 and 274
• 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, 297
• 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 Agitator, 165
• Rendering Lard Without a Settling Tank, 164
• Rennets, How to Handle, 80
• Rib Brisket Pork, Description, 95
• Roach Powder, Description, 293
• 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, 278
• Rusty Meat, Cause of, 227
• S
• Salami Sausage, How to Make, 141
• Salometers, Description, 276
• Salt for Making Brine, 228
• Salt Pork, How to Treat, 236
• Salting Fat for Bologna, 116
• Sanitary Fluid, 280
• Sauer Kraut, 165
• 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, 269, 270 and 273
• Sausage Casings, Shrinking, How to Prevent, 125
• Sausage, Cervalet, How to Make, 140
• Sausage Factory Plan, 221
• Sausage Flavors, 262 and 263
• 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, Seasoning, 262 and 263
• 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, 265
• Scalding Hogs in a Packing House, 36
• Scalding Preparation, 278
• Scraping Hogs in a Modern Packing House, 38
• Seasoning for Sausage, 208
• Seasoning Hamburger Steak, 126
• Sewers, How to Open When Stopped Up, 286
• Sharpening Knives and Plates of Meat Grinders, 240
• Sheep and Cattle Dip, 298
• 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, 286 and 287
• Silver Shine, 287
• Skinning Cattle, 176
• Skins, Directions for Tanning, 191
• Skylight Cleaner, 283
• Small Details to be Given Close Attention, 47
• Smoke Color for Fish, 273
• 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, 262 and 263
• 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
• 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, 277
• Tallow Purifying, 221
• Tallow, Rendered Soft and Flaky, Like Lard, 171
• Tallow, Whitening and Purifying, 232
• Tanaline, 279
• Tanning Directions, 191
• Tanning Powder, Description of, 279
• 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, 275
• Tierce Packing, 112
• Tin Polish, 286
• Toilet Cleaner, 284
• 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, 267 and 268
• Varn-I-Glo, Price List, 292
• Vats, 53
• Ventilation in Hog Chill Rooms, 42
• Vinegar, How to Test, 229
• W
• Washing Powder, Price List, 281 and 282
• Washing Cured Meat Before Smoking, 90
• Waste Pipe Opener, 285
• Water, Separating from Lard, 230
• Window Cleaner, 272
• Wool, How to Remove, 246
• Writing Fluid, 300
• Z
• Zanzibar Brand Sausage Seasonings, 262 and 263
• Zanzibar Carbon, by Whom Manufactured, 208
• Zanzibar Carbon Brand Casing Brown Mixture, 269
• Zanzibar Carbon Brand Casing Yellow Mixture, 270