50 pounds finely chopped pork.

12 ounces salt.

4 ounces ground black pepper.

4 ounces sage or summer savory.

2 ounces saltpetre. 1½ pounds of fat meat to 3 pounds of lean is in excellent proportion for sausage. The sausage is better to be one-half beef. Mix well, pack in pans and cover thickly with warm lard; loosen this when necessary and then, press carefully back. The prepared sausage meat may be stuffed into prepared intestines or muslin bags. (See Bologna Sausage.) A little flour mixed with the meat tends to prevent the fat running out when cooked.

Beef Sausage

In summer very good sausage may be made of raw beef with a little salt pork. Season as above, omitting the saltpetre. Of course this should be made in small quantities.

How To Prepare Sausage For Summer

Grind and season as for present use. Make into cakes and fry until the water is thoroughly out. Then turn all into a jar, packing the cakes carefully.. Let stand until cold, then melt fresh lard and pour over it until, the lard is 2 inches above the meat. The lard taken from the jar must be heated and poured back, thus keeping air from the remaining sausage. This is a rare dish. The surplus lard in the jar is better for frying chicken, mush, etc., than any other. This Will keep a long time.