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 f 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 ail right, but that it is too elow 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 yeu 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

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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 and- 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.

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 f 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 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 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

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 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. — //. A. ivrites: 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. 247

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 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

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 SAl/SAGE

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.

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 Pro- cess these troubles are eliminated and the fin- ished products are superior to those made in other ways.

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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.

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 & GO'S

"A" CONDIMENTINE

"A" Condimentine is a Condimental Prep- aration used as an aid in Keeping in a Fresh Condition for a reason- able time Fresh Saus- age such as Pork Saus- age, 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 % 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. Write for Lowest Prices

B. HELLER & CO'S

"B" CONDIMENTINE

For Use in Smoked Sausage, Meat Loaves, etc«>

KEEPS YOUR SAUSAGE

IN GOOD CONDITION

FOR A REASONABLE

"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 for a reasonable length of time.

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.

It is easy to use, simply adding it as spices are added, % to 1 pound "B" Condimentine to every 100 pounds of meat. The benefits de- rived from "B" Condimentine are out of all proportion to the nominal cost.

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BERLINER BRAND

KONSERVIRUNGS SALT

(CONSERVING SALT) (WHITE) USED FOR

FRESH MEATS