A common fault is, that the meat is not chopped enough. It should be chopped very fine, and this is most easily done if it is a little frozen. When ready for the seasoning, put in just cold water enough to enable you to mix the ingredients equally; but be careful not to use more than is necessary for this purpose.

The following excellent rule for seasoning sausages ,is furnished by the same person whose receipt for curing hams I have been allowed to copy.

To twelve pounds and a half of meat put a gill of fine salt, a large gill of powdered sage, and half a gill of ground pepper Let the measures be exact.

Some persons find it most convenient to keep sausage meat in a cloth. It is done by making a long bag of strong cotton cloth, of such a size that, when filled, it will be as large round as a common half pint mug. It should be crowded full, and each end tied up. If you have not a sausage-filler, it can be filled with the hand. Sew up only a quarter of a yard, then fill it tight, so far; then sew another quarter, and fill it, and so on until you reach the end. When the meat is to be used, open one end, rip up the seam a little way, and cut off slices rather more than an inch thick, and fry them. It may be kept good from December to March, in a cold, dry place. Dip the bag in strong salt and water, and dry it, before filling it.