Secrets of Meat Curing and Sausage Making [1922], by Benjamin Heller & Co.--a Project Gutenberg eBook

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.

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 handlers 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 wetting of the lime will cause it to slake and soak into the skin. The wool will be loosened by this treatment 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 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 cured. After the skins are thoroughly cured they are ready to be shipped to the tannery.

HOW TO MAKE PEPPERED BEEF

Question.—G. E. O’F. writes—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.

Answer.—We do not clearly understand your question. If you mean cured Briskets that are covered 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 outside 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 Sausage Binder to absorb the fat. When plenty of Bull-Meat Sausage Binder is used the fat stays in the sausage when fried instead of frying out. This keeps the meat from shrinking.

FREEZE-EM PICKLE

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 Bologna and 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, curing 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 curing meats for sausage by the Freeze-Em-Pickle 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 the State, National and Foreign Food 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 Process, the sausage made will be juicy and delicious.

ELIMINATE MEAT-CURING TROUBLES

Packers, Butchers and Curers have many difficulties in turning out good, sweet-pickle cured meat. By adopting the Freeze-Em-Pickle Process these troubles are eliminated and the finished products are superior to those made in other ways.

Our Guaranty

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 Inspected Packing Houses throughout the country.

B Heller & Co

“A” Condimentine is a Condimental Preparation used as an aid in 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. Its use is permitted in Government Inspected Packing Houses.

It is worked into the sausage with the seasoning, simply adding ¾ to 1 pound “A” Condimentine to every 100 pounds of meat. In this way, uncured meats can be shipped long distances or held without loss of the fresh, red color for a reasonable period. Its nominal cost is a cheap insurance against loss from spoilage.

“B” Condimentine is a preparation for assisting in keeping Smoked Sausage, such as Bologna, Frankfurts, Ham-Bologna, Summer Sausage, Meat Loaves, etc., in marketable condition for a reasonable length of time.

Smoked Sausage can be kept in good condition for a reasonable time by using “B” Condimentine, and may be Shipped to a Distance with Safety. The Sausage will remain in firm condition for a reasonable length of time. The meat will also retain a Red Color.

It is easy to use, simply adding it as spices are added, ¾ to 1 pound “B” Condimentine to every 100 pounds of meat. The benefits derived from “B” Condimentine are out of all proportion to the nominal cost.

BERLINER BRAND
KONSERVIRUNGS SALT
(CONSERVING SALT) (WHITE)
USED FOR
FRESH MEATS
VEAL, MUTTON, GAME, ETC.

For Salting and as an aid in Keeping 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 the National or State Pure Food Laws.

It is easy to use, being added to the meat like spice, a simple and effective process.

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.

The Red Konservirungs salt is added to the uncured sausage meats intended for smoking, just as salt or spices would be added.

Ham-Roll-Ine is a powdered preparation put up expressly for curing Ham Trimmings used in making Sausage or Ham Rolls. It produces a Fine, Mild Cure, and gives the meat a beautiful appetizing color and excellent flavor.

Ham or Sausage Rolls in which Ham-Roll-Ine is used are kept in a fresh, appetizing condition when displayed on the counter, thereby greatly increasing the sales.

Ham-Roll-Ine complies with the United States Government Meat Inspection Regulations, and its use is permitted in all Government Inspected Packing Houses. It is legal to use under the United States Pure Food Laws.

COLD-STORINE
TRADE MARK REGISTERED

By simply storing 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.

By keeping the sausages in this way, they do not dry out or become slimy or moldy as they do when hung in the cooler.

FREEZE-EM
(TRADE-MARK REGISTERED)

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 rinsing solution by dissolving four ounces of Freeze-Em to each gallon 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 Machinery.

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.

Freeze-Em is an entirely different article to Freeze-Em Pickle. The latter is the wonderful curing compound used in Government Inspected Packing Houses. (See pages 248-250)

FREEZE-EM
(TRADE MARK REGISTERED)

For many years Freeze-Em has been packed only in one and five-pound bottles. On account of the high freight rate on Chemicals in glass, we decided to change this package. From now on, our trade can procure it in cans if they so desire, although we will continue to supply it in bottles to those who prefer that style package. The cans will effect a saving in transportation for our trade that will be well worth considering.

The liberal use of Freeze-Em, in either style package, prevents the corrupting influence of decomposing meat particles in meat block tops and other tools, utensils and machinery.

It is put up in 1-pound and 5-pound cans, 25-pound and 50-pound pails, 100-pound kegs, half-barrels of 200 pounds, and barrels of 500 pounds.

A Powerful and Harmless Deodorizing Disinfectant, for use in places where a Disinfectant is desired which does not give off any odor from itself but immediately destroys the odor with which it comes in contact.

Deodorine produces a solution that will Destroy Offensive Odors and will NOT leave any odor of itself. Most Deodorizers have an odor of their own, which in many instances is as offensive as the odor they are expected to remove. Such Deodorizers cannot be Used around Food Products, because of the smell which they impart to such articles. Not so with Deodorine. It destroys the Odors of Putrefaction by Substituting Oxygen for the Foul Air.

Deodorine Solution is Not Caustic and will not injure any metal, Wooden or Porcelain ware, neither will it injure or irritate the hands or other portions of the skin with which it comes in contact.

Deodorine can be used to Destroy the Offensive Odors which form in Urinals, Toilets, Cuspidors, etc. As soon as it is applied, the Odors Cease.

Deodorine is very cheap to use. One teaspoonful makes two gallons of Deodorizing Solution, suitable for Sprinkling Floors, Washing out Ice Boxes, Fish Boxes, Flushing Urinals, etc. It is so cheap that it can be freely used, and it leaves the air in any room where it is used so Sweet and Pure that after a trial no Butcher or Fish Dealer will do without it.

It destroys the odors arising from decomposing particles of meat or fish which may have lodged in floor cracks, and checks their further decomposition.

Your Customers are Interested
in the Sanitary Condition of
Your Place of Business
BY USING

Aseptifume
TRADE MARK REGISTERED

You will Secure their Confidence and make Sure of their Continued Patronage because your place will be Clean.

Aseptifume is used for Purifying the Air and Destroying Obnoxious 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 better and more Wholesome Condition.

Left over-night in a sealed room, it kills flies and all other insects there and destroys objectionable odors.

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 made from the Glutinous parts of selected grain and contains no adulterants of any kind. It possesses those absorbing 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 appetizing.

BULL-MEAT-BRAND Flour

Bull-Meat-Brand Flour does not dry out nor become lumpy, but blends with the meat and fat when used according to our directions.

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 guarantee is attached to every package of Bull-Meat-Brand Flour leaving our factory.

Don’t Envy the Successful
Sausage Maker
But Make Your Sausage Equal Any In Flavor
BY USING OUR
PREPARED SAUSAGE 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 flavor. 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 seasoning kind (Zanzibar-Brand) and be safe.

Our Zanzibar-Brand Sausage Seasonings cost a little more than the ordinary kind, but they are Guaranteed to be All Spice and Free from Adulteration.

The Formulas from which the Zanzibar-Brand Sausage Seasonings are made are old Secret Formulas the property 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 experience 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 combinations impart to Sausage a Zestful and Piquant Flavor entirely 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 Seasonings as of diluted and adulterated prepared Seasonings or Spices. It, therefore, can be seen that our Zanzibar-Brand Seasonings are 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 Delicious Flavor to the Sausage, but also owing to the economy in their use.

Following are the principal seasonings we put up, used by some of the most celebrated sausage makers:

Pork Sausage Seasoning, without Sage
Pork Sausage Seasoning, with Sage
Bologna, Smoked Sausage Seasoning
Frankfurt and Wiener Sausage Seas’ng
Liver, Blood, Head Cheese Seasoning
Swedish Style Sausage Seasoning
Polish Style Sausage Seasoning
Summer Sausage Seasoning
Pickled Tongue, Pigs Feet Seasoning
Corned Beef Seasoning
Hamburger Seasoning
Spanish Style Sausage Seasoning
Chile Powder, Zanzibar-Brand

They are put up in cans of 10, 25, 50 and 100 pounds and in barrels of 300 pounds.

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 Carne, 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.

Put up in cans of various sizes, containing 5, 10, 25, 50, or 100 pounds, and in 225-pound drums.

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 desired 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 the Meat Loaves before baking and as a Jell Binder and Flavoring in Head Cheese.

The Flavor of Savory Jell-Jell Can Not be produced
by a Mixture of Spices

Prices on Application

Zanzibar-Brand Celery-Zest is a combination of Celery and other condiments. It is finely pulverized, and therefore mixes readily and uniformly with articles of food in which it is used, giving them a Delicious Celery Flavor without salt.

Zanzibar-Brand Celery-Zest possesses all the flavoring qualities of the finest fresh celery, and has the advantage of being available for use at all seasons of the year. It is always ready for use and does not spoil. It is unsurpassed for flavoring Meat Loaves, Sausages, and dishes prepared for delicatessen stores, using Celery-Zest for its spicy celery aroma. It has a distinctive flavor which will increase the business of any one using it.

It imparts an appetizing, zestful flavor like that obtained from fresh celery. It is free from salt therefore does not make articles in which it is used salty.

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 being easily and thoroughly mingled with the foods to be flavored. Vacuum-Brand Garlic Compound is Excellent as a Flavoring for Bologna and Frankfurt Sausage, Corned Beef, Chile Sauce, etc.

It is put up in cans of various sizes, containing 1, 5, 10, 25, 50, and 100 pounds; also in barrels containing 250 pounds.

Available and ready for use at all times in any climate; unvarying in its strength, goes farthest, and most economical in use.

Vacuum-Brand Pure Garlic Powder is suitable for Meats, Sausages, Meat Loaves, and other food products.

This Garlic is recommended for use in Sausage and other food products in which no cereal is used. In foods where cereals are used the Garlic Compound is the best and cheapest to use.

We guarantee Vacuum-Brand Garlic Powder to comply with the National and State Pure Food Laws, and our guarantee is affixed to each package.

It is put up in cans of various sizes, containing 1, 5, 10, 25, 50, and 100 pounds; also, in barrels containing 250 pounds.

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. Each batch is tested and passed as permissible and as harmless by the United States Department of Agriculture, before being shipped by us and it is therefore 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 Government Inspection. (See guarantee on page 271.)

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.

Zanzibar-Carbon Casing-Brown saves time and shrinkage—saves the juices, flavor, and appearance of sausage by cutting down the time needed for smoking. It does not color the water when the customer re-cooks the sausage.

ZANZIBAR-CARBON-BRAND CASING YELLOW
MIXTURE GIVES TO LIVER SAUSAGE CASINGS
THAT APPETIZING YELLOW COLOR

Zanzibar-Carbon-Brand Casing Yellow Mixture is used for the purpose of giving Liver Sausage 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 Mixture is a Harmless, Yellow Smoke Shade Color. Each batch is tested and passed as permissible by the United States Department of Agriculture before it is shipped by us. 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. (See guarantee on page 271)

Both the Liver Sausage Casing-Color and the Smoked Sausage Casing-Color are put up in cans of various sizes, containing 1, 5, 10, 25, 50, and 100 pounds.

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 batch of 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 shipped by us. The Government gives us a certificate number for each lot. The numbers and our Guarantee are on each can. It is therefore legal to use these Colors under the Government rulings in United States Government Inspected Packing Houses for Coloring Sausage Casings.

ZANZIBAR
CARBON

REGISTERED TRADE MARK

B. HELLER & CO. 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.

SEALED

Showing one side of lead seal

B.H. & CO. CHGO. U.S.A.

Showing other side of lead seal

$1000.00 Guaranteed Window Cleaner quickly and with little effort removes dust, Soot and Stains from Windows, Skylights, etc. Regardless of how long standing the accumulations may be, they quickly yield under an application of $1000.00 Guaranteed Window Cleaner. Also unexcelled for Cleaning Show Cases, Mirrors, Picture Glass, and Table Glassware.

Contains no grit, acids or other injurious substances. Will not irritate or injure the hands. In fact, it is unexcelled for cleaning and polishing Cut Glass. Recommended for cleaning and polishing eye glasses.

Its use admits more and better light, promoting the efficiency of workers, and saving artificial light. It makes it possible to show goods off to better advantage through windows, and to maintain a sanitary appearance where it counts for the most: namely, at the windows, show-cases and sky-lights.

It does the work quicker and better, leaving no unsightly streaks, smears, or film, and leaves a sparklingly clean, polished surface which does not so readily soil again.

Malaboza Brand Pure Food Casing Color is used to color the outside of smoked sausage casings. It imparts to the casing a beautiful, rich smoke-shade color that is most pleasing. Sausages need only a light smoke when this color is used on the casings; this means less shrinkage and an inviting, appetizing appearance that is conducive to largely increased trade.

Malaboza Brand Pure Food Casing Color does not contain any coal tar or aniline colors. It complies fully with the Pure Food Laws and may be used with every confidence.

Malaboza Brand Pure Food Fish Color is a purely Vegetable Color satisfactory in every way, for coloring Fish. It imparts a beautiful, rich smoke shade to the Fish, improving their appearance and increasing their salability.

It is economical, complies with Pure Food Laws and may be used with confidence. Packers of Smoked Fish will find Malaboza Brand Pure Food Fish Color indispensable.

A STEADY, UNIFORM DEGREE OF TEMPERATURE
IS VITALLY NECESSARY IN GETTING GOOD
RESULTS IN BOILING MEATS

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 accurate Cooking Thermometer is necessary so that the temperature can be kept at the proper degree when cooking Bologna, Hams, etc. A card accompanies each one of these Thermometers, giving full instructions for cooking meats and sausage of all kinds.

It is of accurate register, durable in construction, of proper proportions, and practical and convenient in design. Its range is in the neighborhood of 20 to 230° F.

B. HELLER & CO’S
STANDARD 100°
HYDROMETERS
SALOMETERS
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.

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 certificate of correctness is affixed to each instrument. It is as important to know that the Hydrometer is correct as it is to have one at all, therefore, the curer of meats should be sure that he uses only Hydrometers that are accurate.

Our Lard and Tallow Purifier will be found an excellent medium for Purifying Lard and Tallow. By its use Lard and Tallow are improved.

Our Lard and Tallow Purifier is permitted to be used in Government Inspected Packing Houses and is guaranteed to comply with the requirements.

It saves its cost many times, and may be used in any method of rendering, with or without a settling tank and agitator. It tends to prevent rancidity in warm weather.

The one-pound cartons are packed in lots of 15, 25, 50, and 100 pounds. In bulk, it is packed in half-barrels of 275 pounds and in barrels of 500 pounds.

HOW TO REMOVE WOOL FROM GREEN AND DRY SHEEP PELTS

HOW TO MAKE PEPPERED BEEF

UTILIZING FAT TRIMMINGS

MAKING BOLOGNA AND FRANKFURT SAUSAGE

ELIMINATE MEAT-CURING TROUBLES