Holstein Sausage

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HermosealThe Only SatisfactorySausage DipFlexible and Hermetic—Prevents shrinkage and improves appearance. Guaranteed under U. S. Pure Food Laws.Try ItSaves many times its costWOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Hermoseal

The Only SatisfactorySausage Dip

Flexible and Hermetic—Prevents shrinkage and improves appearance. Guaranteed under U. S. Pure Food Laws.

Try ItSaves many times its cost

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

ScaldineShould be Used by EverySlaughterer of HogsScaldine barrelSCALDINE is a new invention recently discovered which is used in conjunction with water for scalding hogs, removing the hair, improving the quality thereof and cleansing the bodies of hogs. It is the greatest scientific discovery of the age, inasmuch as it is an antidote for hard water or for any other defect which water may possess which is used in scalding hogs. One of the most essential things in handling hogs is to remove all dirt, impurities and hair from the water, as it not alone cleanses them, aids in selling them, improves the appearance, but destroys any germs which may be lurking in the skin. It is a thorough germicide, and will be found of great value to every scalder of hogs.WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Scaldine

Should be Used by EverySlaughterer of Hogs

Scaldine barrel

SCALDINE is a new invention recently discovered which is used in conjunction with water for scalding hogs, removing the hair, improving the quality thereof and cleansing the bodies of hogs. It is the greatest scientific discovery of the age, inasmuch as it is an antidote for hard water or for any other defect which water may possess which is used in scalding hogs. One of the most essential things in handling hogs is to remove all dirt, impurities and hair from the water, as it not alone cleanses them, aids in selling them, improves the appearance, but destroys any germs which may be lurking in the skin. It is a thorough germicide, and will be found of great value to every scalder of hogs.

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

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Holstein SausageThis sausage is made the same way as Polish, with the only difference that the meat is chopped finer and the sausage is made without the garlic flavor. Also instead of smoking with a hot fire, smoke same slowly and cool with hickory or oak sawdust. Holstein can be eaten raw or boiled.Minced HamTake 80 lbs. of lean pork, 20 lbs. of beef, chop beef very fine, then add the pork and chop both together, but not too fine. Add 16 ounces of “P” Best Spice (p. 16), 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8) and 3 lbs. of salt. This meat should stand in ice house for at least 2 or 3 days before being stuffed. Then stuff same into beef bladders or beef bung guts, smoke very slow and boil from 3 to 31⁄2hours in water 175 degrees Fahrenheit.(Continued onPage 122)

This sausage is made the same way as Polish, with the only difference that the meat is chopped finer and the sausage is made without the garlic flavor. Also instead of smoking with a hot fire, smoke same slowly and cool with hickory or oak sawdust. Holstein can be eaten raw or boiled.

Take 80 lbs. of lean pork, 20 lbs. of beef, chop beef very fine, then add the pork and chop both together, but not too fine. Add 16 ounces of “P” Best Spice (p. 16), 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8) and 3 lbs. of salt. This meat should stand in ice house for at least 2 or 3 days before being stuffed. Then stuff same into beef bladders or beef bung guts, smoke very slow and boil from 3 to 31⁄2hours in water 175 degrees Fahrenheit.

(Continued onPage 122)

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Holsteinische Wurst (Holstein Sausage)Diese Wurst wird auf dieselbe Weise als “Polish” gemacht, mit dem Unterschied, dass das Fleisch feiner gehackt wird und auch ohne Knoblauch zubereitet wird. Auch darf die Wurst nicht zu heiss geräuchert werden und soll dieselbe mit Hartholzspähnen langsam und ganz kühl geräuchert werden. Dieselbe kann roh und gekocht gegessen werden.Minced HamNehme 80 Pf. mageres Schweinefleisch und 20 Pf. Rindfleisch. Das letztere muss sehr fein gehackt werden, ehe dasselbe mit dem Schweinefleisch zusammen getan wird, welches nicht zu fein gehackt werden darf. Dann gebrauche ein Pfund “P” Best Spice (S. 16), ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8) und drei Pfund Salz. Lasse dieses Fleisch dann von zwei bis drei Tagen im Kühlraum stehen und nachdem, stopfe dasselbe in Rindsblasen (Beef Bladders) oder Rinderbutten (Beef Bung Guts), räuchere sehr langsam und koche von 3 bis 31⁄2Stunden in Wasser von 175 Grad Fahrenheit.(Fortsetzung aufS. 123)

Diese Wurst wird auf dieselbe Weise als “Polish” gemacht, mit dem Unterschied, dass das Fleisch feiner gehackt wird und auch ohne Knoblauch zubereitet wird. Auch darf die Wurst nicht zu heiss geräuchert werden und soll dieselbe mit Hartholzspähnen langsam und ganz kühl geräuchert werden. Dieselbe kann roh und gekocht gegessen werden.

Nehme 80 Pf. mageres Schweinefleisch und 20 Pf. Rindfleisch. Das letztere muss sehr fein gehackt werden, ehe dasselbe mit dem Schweinefleisch zusammen getan wird, welches nicht zu fein gehackt werden darf. Dann gebrauche ein Pfund “P” Best Spice (S. 16), ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8) und drei Pfund Salz. Lasse dieses Fleisch dann von zwei bis drei Tagen im Kühlraum stehen und nachdem, stopfe dasselbe in Rindsblasen (Beef Bladders) oder Rinderbutten (Beef Bung Guts), räuchere sehr langsam und koche von 3 bis 31⁄2Stunden in Wasser von 175 Grad Fahrenheit.

(Fortsetzung aufS. 123)

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The SayerIce and RefrigeratingMachineRefrigerator1. It does away with the slop and inconvenience of ice forever.2. It saves the biggest part of the ice bill—the running expense is very light.3. It produces more cold (as cold as you want it) and under perfect control.4. It enables you to take advantage of the market, and stock up when you have a chance to buy cheap, knowing you are safe with your cold-storage, where you would not chance it with ice.5. The dry intense cold saves trimming enough to pretty near pay the running expense.WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDONThe Sayer Refrigerating PlantCompact and EfficientRefrigeratorOur twenty years’ reputationfor high grade work and square dealing stands back of every machine we send out. The refrigerating machine has come to stay. It is taking the place of ice with the most progressive up-to-date butchers. It isbetter than iceandcheaper than ice, so you can’t very well afford to be without one. The main thing is to get agood one, absolutely simple to operate, absolutely reliable and efficient in work and absolutely durable, properly constructed and built to last a lifetime. That’s the kind we make, and the only kind to get. A good ice machine is a good permanent investment.WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

The SayerIce and RefrigeratingMachine

Refrigerator

1. It does away with the slop and inconvenience of ice forever.

2. It saves the biggest part of the ice bill—the running expense is very light.

3. It produces more cold (as cold as you want it) and under perfect control.

4. It enables you to take advantage of the market, and stock up when you have a chance to buy cheap, knowing you are safe with your cold-storage, where you would not chance it with ice.

5. The dry intense cold saves trimming enough to pretty near pay the running expense.

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

The Sayer Refrigerating PlantCompact and Efficient

Refrigerator

Our twenty years’ reputationfor high grade work and square dealing stands back of every machine we send out. The refrigerating machine has come to stay. It is taking the place of ice with the most progressive up-to-date butchers. It isbetter than iceandcheaper than ice, so you can’t very well afford to be without one. The main thing is to get agood one, absolutely simple to operate, absolutely reliable and efficient in work and absolutely durable, properly constructed and built to last a lifetime. That’s the kind we make, and the only kind to get. A good ice machine is a good permanent investment.

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

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New England HamTake 100 lbs. of lean pork and cut into small pieces about 1 inch thick, mix this well with 3 lbs. of fine salt, 3 ounces of saltpetre, 1 lb. of granulated sugar and 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8). Then pack meat into a barrel or tub, press down solid and leave same stand in ice house from 5 to 7 days. Stuff meat into beef bungs and smoke slowly until sausage gets a nice light color. Boil from 2 to 3 hours in water from 170 to 180 degrees Fahrenheit and then press them flat until sausage is cold.Chopping and MixingIn chopping meat for any kind of fresh or smoked sausage, it is of great value to add your water little by little, say a quart at a time; after the meat has absorbed this, add another quart, and so forth until meat gets good and gummy. Also add your necessary flour the same way as the water. Of course, every sausage maker must use his own judgment as to how much water the meat will take. If you should add too much water at one time, your meat will get “mushy” and you will not be able to get it solid or doughy.(Continued onPage 126)

Take 100 lbs. of lean pork and cut into small pieces about 1 inch thick, mix this well with 3 lbs. of fine salt, 3 ounces of saltpetre, 1 lb. of granulated sugar and 1 lb. of “P” Savaline (p. 36) or Shorthorn Preserver (p. 8). Then pack meat into a barrel or tub, press down solid and leave same stand in ice house from 5 to 7 days. Stuff meat into beef bungs and smoke slowly until sausage gets a nice light color. Boil from 2 to 3 hours in water from 170 to 180 degrees Fahrenheit and then press them flat until sausage is cold.

In chopping meat for any kind of fresh or smoked sausage, it is of great value to add your water little by little, say a quart at a time; after the meat has absorbed this, add another quart, and so forth until meat gets good and gummy. Also add your necessary flour the same way as the water. Of course, every sausage maker must use his own judgment as to how much water the meat will take. If you should add too much water at one time, your meat will get “mushy” and you will not be able to get it solid or doughy.

(Continued onPage 126)

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Neu-England Schinken (New England Ham)Nehme 100 Pf. mageres Schweinefleisch und schneide dasselbe in kleine, ein Zoll dicke Würfel. Dann nehme drei Pfund feines Salz, drei “Ounces Saltpetre,” ein Pfund granulierten Zucker und ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8). Verarbeite dieses gleichmässig zwischen dem Fleisch, dann packe dasselbe in ein Fass oder Zuber, presse dasselbe fest und lasse dann im Kühlraum von 5 bis 7 Tagen stehen. Dann stopfe das Fleisch in “Beef Bungs,” räuchere die Wurst langsam bis dieselbe schön und hell angeräuchert ist. Dann koche dieselbe von 2 bis 3 Stunden in Wasser von 170 bis 180 Grad Fahrenheit. Nachdem presse die Wurst bis dieselbe kalt ist.Das Hacken und Vermengen(Chopping and Mixing) des Fleisches ist von sehr grossem Wert, dasselbe auf die richtige Art und Weise zu tun. Das Wasser was gebraucht wird, muss während dem Hacken des Fleisches in kleinen Quantitäten von Zeit zu Zeit beigetan werden. Ebenso muss das Mehl denselben Weg verarbeitet werden. Dieses ermöglicht, mehr Wasser und Mehl gebrauchen zu können, als wenn dasselbe in grösseren Quantitäten beigetan wird. Natürlich muss der Wurstmacher genau wissen wie viel Wasser das Fleisch annimmt. Sollte zu viel auf einmal gebraucht werden, so verliert das Fleisch die Bindekraft und wird niemals fest und gut.(Fortsetzung aufS. 127)

Nehme 100 Pf. mageres Schweinefleisch und schneide dasselbe in kleine, ein Zoll dicke Würfel. Dann nehme drei Pfund feines Salz, drei “Ounces Saltpetre,” ein Pfund granulierten Zucker und ein Pfund “P” Savaline (S. 36) or Shorthorn Preserver (S. 8). Verarbeite dieses gleichmässig zwischen dem Fleisch, dann packe dasselbe in ein Fass oder Zuber, presse dasselbe fest und lasse dann im Kühlraum von 5 bis 7 Tagen stehen. Dann stopfe das Fleisch in “Beef Bungs,” räuchere die Wurst langsam bis dieselbe schön und hell angeräuchert ist. Dann koche dieselbe von 2 bis 3 Stunden in Wasser von 170 bis 180 Grad Fahrenheit. Nachdem presse die Wurst bis dieselbe kalt ist.

(Chopping and Mixing) des Fleisches ist von sehr grossem Wert, dasselbe auf die richtige Art und Weise zu tun. Das Wasser was gebraucht wird, muss während dem Hacken des Fleisches in kleinen Quantitäten von Zeit zu Zeit beigetan werden. Ebenso muss das Mehl denselben Weg verarbeitet werden. Dieses ermöglicht, mehr Wasser und Mehl gebrauchen zu können, als wenn dasselbe in grösseren Quantitäten beigetan wird. Natürlich muss der Wurstmacher genau wissen wie viel Wasser das Fleisch annimmt. Sollte zu viel auf einmal gebraucht werden, so verliert das Fleisch die Bindekraft und wird niemals fest und gut.

(Fortsetzung aufS. 127)

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Sayer Ice MachineIce machineThe Sayer has more wearing surface on the movable parts than any other, and will therefore last ten times longer. The wearing parts are so made that they follow each other up, and no amount of wear ever affects the working of our machine.No valves to break and fall into the cylinders and cut the cylinder walls or spring the shafts. No connection rods to jar loose and smash the machine.If you want the best, write us for particulars.WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Sayer Ice Machine

Ice machine

The Sayer has more wearing surface on the movable parts than any other, and will therefore last ten times longer. The wearing parts are so made that they follow each other up, and no amount of wear ever affects the working of our machine.

No valves to break and fall into the cylinders and cut the cylinder walls or spring the shafts. No connection rods to jar loose and smash the machine.

If you want the best, write us for particulars.

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Fred H. FritzDealer in Home-Made SausageJoliet, IllinoisWolf, Sayer & Heller,Chicago, Ill.Gentlemen:Replying to your letter of September 21st, in which you ask me how my power bills for running the ice machine compare with my ice bills for the corresponding months last year, I will say that they are much lower, and at the same time I get much better refrigeration.The different months are as follows:May, last year, for ice$ 78.50May, this year, for electric power31.47June, last year, for ice73.08June, this year, for electric power46.71July, last year, for ice107.91July, this year, for electric power45.00August, last year, for ice106.59August, this year, for electric power43.98I enclose receipted bills for last year’s ice, and for this year’s electric power, so you can see for yourselves.As you will notice, I paid $3.00 per ton for ice last year, and you will also notice the big difference between July of last year for ice, and July of this year for electric power, and this year we had a much hotter July than last year.I am doing the same work with the electric power attached to the ice machine as I did last year with ice, only I am doing it much better. It is not only costing me much less than ice, but I am getting fully 10 degrees lower temperature in my coolers.I certainly would not be without my Sayer Ice Machine at any price. I consider that you people have fitted me out in fine shape. I have seen other makes of ice machines, and am convinced that yours is the best. I have no trouble whatever in running the machine. It is very simple, and I have no stoppages or repairs whatever.Yours truly,Fred H. Fritz.WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Fred H. FritzDealer in Home-Made SausageJoliet, Illinois

Wolf, Sayer & Heller,Chicago, Ill.

Gentlemen:

Replying to your letter of September 21st, in which you ask me how my power bills for running the ice machine compare with my ice bills for the corresponding months last year, I will say that they are much lower, and at the same time I get much better refrigeration.

The different months are as follows:

I enclose receipted bills for last year’s ice, and for this year’s electric power, so you can see for yourselves.

As you will notice, I paid $3.00 per ton for ice last year, and you will also notice the big difference between July of last year for ice, and July of this year for electric power, and this year we had a much hotter July than last year.

I am doing the same work with the electric power attached to the ice machine as I did last year with ice, only I am doing it much better. It is not only costing me much less than ice, but I am getting fully 10 degrees lower temperature in my coolers.

I certainly would not be without my Sayer Ice Machine at any price. I consider that you people have fitted me out in fine shape. I have seen other makes of ice machines, and am convinced that yours is the best. I have no trouble whatever in running the machine. It is very simple, and I have no stoppages or repairs whatever.Yours truly,Fred H. Fritz.

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

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The mixingis also very important and necessary. It distributes the spices evenly and binds the meat, also enables you to add water properly and thereby produce a more palatable article. Of course, it is a hard job to mix by hand, if you have no mixing machine, but it pays you well for your labor.The seasoningof sausage is another important factor of sausage making. I can tell you what—and how much to use, but it is absolutely necessary for you also to have a good “taste.” At times you may have a little more or less meat, so therefore you must be able to add a little more spice if needed. A sausage is not always good because it looks good, but if it has a fine, appetizing taste, the appearance will be overlooked; of course, it should have both.

The seasoningof sausage is another important factor of sausage making. I can tell you what—and how much to use, but it is absolutely necessary for you also to have a good “taste.” At times you may have a little more or less meat, so therefore you must be able to add a little more spice if needed. A sausage is not always good because it looks good, but if it has a fine, appetizing taste, the appearance will be overlooked; of course, it should have both.

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DasVermengen(Mixing) des Fleisches ist ebenso notwendig, als vorteilhaft. Das Gewürz und Mehl werden dadurch gut verteilt, auch ermöglicht dieses mehr Wasser gebrauchen zu können. Es ist zwar harte Arbeit, wenn man gezwungen ist mit den Händen zu vermengen, im Fall keine “Mixing Machine” da ist, aber es bezahlt sich sehr gut.DasWürzender Wurst, ist die Hauptsache beim Wurstmachen. Um einen ausgezeichneten Geschmack hervorzubringen, muss der Wurstmacher auch einen guten Geschmack haben. Ich kann noch so genau vorschreiben was und wieviel von jedem Gewürz gebraucht werden soll. Ein Mann muss das Fleisch schmecken da man mitunter ein bischen mehr oder weniger Fleisch hat und auch dasselbe mitunter mehr oder weniger gesalzen ist. Der Geschmack ist deshalb sehr leicht verdorben und die Wurst mag noch so schön aussehen, wenn der feine Geschmack fehlt, hilft das Aussehen nichts mehr. Gute Wurst muss beides haben, einen feinen Geschmack und ein gutes Aussehen.

DasWürzender Wurst, ist die Hauptsache beim Wurstmachen. Um einen ausgezeichneten Geschmack hervorzubringen, muss der Wurstmacher auch einen guten Geschmack haben. Ich kann noch so genau vorschreiben was und wieviel von jedem Gewürz gebraucht werden soll. Ein Mann muss das Fleisch schmecken da man mitunter ein bischen mehr oder weniger Fleisch hat und auch dasselbe mitunter mehr oder weniger gesalzen ist. Der Geschmack ist deshalb sehr leicht verdorben und die Wurst mag noch so schön aussehen, wenn der feine Geschmack fehlt, hilft das Aussehen nichts mehr. Gute Wurst muss beides haben, einen feinen Geschmack und ein gutes Aussehen.

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Our Great SpecialtyPrime Sausage CasingsOne Quality—The BestHog CasingsOur own cleaning. We make a specialty of selected narrow pig casings, carefully selected to suit the most fastidious trade. Packed in tierces, 600 lbs.; barrels, 400 lbs.; kegs, 150, 100 and 50 lbs. Guaranteed wide, medium or narrow, as ordered.Hog BungsHog MiddlesHog StomachsSheep CasingsFrom our own factories in New Zealand, England, Russia and all parts of the world. No selection can be more thorough.Extra Wide—Carefully SelectedMedium WideMedium NarrowMediumNarrowPacked in Tierces, Barrels and Kegs.Beef CasingsOur own cleaning. Quality A1. Careful selection.Beef RoundsBeef BungsBeef MiddlesBeef Bladders—WesandsIn Tierces, Barrels or Kegs.We are the leading Cleaners, Importers and Exportersof Sausage Casings in the WorldWrite for PricesWOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

Our Great Specialty

Prime Sausage Casings

One Quality—The Best

Hog Casings

Our own cleaning. We make a specialty of selected narrow pig casings, carefully selected to suit the most fastidious trade. Packed in tierces, 600 lbs.; barrels, 400 lbs.; kegs, 150, 100 and 50 lbs. Guaranteed wide, medium or narrow, as ordered.

Hog BungsHog MiddlesHog Stomachs

Sheep Casings

From our own factories in New Zealand, England, Russia and all parts of the world. No selection can be more thorough.

Packed in Tierces, Barrels and Kegs.

Beef Casings

Our own cleaning. Quality A1. Careful selection.

In Tierces, Barrels or Kegs.

We are the leading Cleaners, Importers and Exportersof Sausage Casings in the World

Write for Prices

WOLF, SAYER & HELLERINCORPORATEDNEW YORKCHICAGOMONTREALHAMBURGSYDNEY, N. S. W.CHRISTCHURCH, N. Z.LONDON

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Index of Supplies andMachineryPageAir Stuffers68-69-72-73Automatic Smoke House104-105Berkshire Preserver4-5BEST Seasoning16-17Bevel Gear Chopper100-101Blocks41Braunschweiger Seasoning21Casings128Concentrated Garlic81Coolers48-49-52-53Corned Beef Tray60Counters44-45Electric Grinders64-65English Breakfast Seasoning20Extract of Garlic80Fat Cutter108-109Fish Box97Flour24-25Garlic80-81Germania Fat Cutter108-109Golden Rod Color96Hamburger Seasoning33Ham Press40Hermoseal116Ice Machines120-121-124-125Manhattan Stuffers76-77Peerless Slicers84-85-88-89-92-93Polish Seasoning28-29Refrigerating Machines120-121-124-125Refrigerator Cases56-57Sausage Casings128Savaline “A”36-37Savaline “P”112-113Scaldine117Seasoning16-33Shorthorn Preserver8-9Slicers84-85-88-89-92-93Smoke House104-105Special Victor24-25Stuffers68-69-72-73-76-77Victor “A” Savaline112-113Victor Bevel Gear Chopper100-101Victor Brine12-13Victor Flour24-25Victor “P” Savaline36-37(SeePage 1for Index of Recipes.)

(SeePage 1for Index of Recipes.)

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F.F Faithorn Fecit Chicago

Transcriber’s NotesThe original book consists of a series of one page of English text, one page of German text, and two pages of advertisements. This order has been retained for this e-text, but text paragraphs have been re-combined when split over multiple pages. Therefore some pages of recipes are left blank except for a pointer to the next page of recipes.The English, Polish and German text as used in the source document have not been corrected, except as listed below. Differences between the English and German texts have not been rectified.p.41: In the source document, the heading was not translated (Mess Pork or Barreled Pork, Description and How to Cure).p. 90: Salvaline: as printed in the source document.The page numbers in the Index of Supplies and Machinery have not been corrected, except as mentioned below.This e-text has been optimised for Internet browsers; the browser version is available at www.gutenberg.org. For other methods of viewing this text its display may not be as intended, depending on the software used and its settings.Changes made:Some missing punctuation has been corrected silently.The spelling and punctuation in the publishers’ places of business in the page footer of the advertisement pages have been standardised.page 1: page number 2 changed to page number 2-3page 31: Troken-gesalzenes changed to Trocken-gesalzenespage 28-29 and 114-115: spelling KIEŁBASY and kiełbasy has been standardisedpage 47: manches zu weinig changed to manches zu wenigpage 67: Rüeckenfett changed to Rückenfettpage 91: nach wunsch changed to nach Wunschpage 99 and page 113: Rind und Schweinefleisch changed to Rind- und Schweinefleischpage 129: page numbers 136 and 137 changed to 36 and 37.

The original book consists of a series of one page of English text, one page of German text, and two pages of advertisements. This order has been retained for this e-text, but text paragraphs have been re-combined when split over multiple pages. Therefore some pages of recipes are left blank except for a pointer to the next page of recipes.

The English, Polish and German text as used in the source document have not been corrected, except as listed below. Differences between the English and German texts have not been rectified.

p.41: In the source document, the heading was not translated (Mess Pork or Barreled Pork, Description and How to Cure).

p. 90: Salvaline: as printed in the source document.

The page numbers in the Index of Supplies and Machinery have not been corrected, except as mentioned below.

This e-text has been optimised for Internet browsers; the browser version is available at www.gutenberg.org. For other methods of viewing this text its display may not be as intended, depending on the software used and its settings.

Changes made:

Some missing punctuation has been corrected silently.

The spelling and punctuation in the publishers’ places of business in the page footer of the advertisement pages have been standardised.

page 1: page number 2 changed to page number 2-3

page 31: Troken-gesalzenes changed to Trocken-gesalzenes

page 28-29 and 114-115: spelling KIEŁBASY and kiełbasy has been standardised

page 47: manches zu weinig changed to manches zu wenig

page 67: Rüeckenfett changed to Rückenfett

page 91: nach wunsch changed to nach Wunsch

page 99 and page 113: Rind und Schweinefleisch changed to Rind- und Schweinefleisch

page 129: page numbers 136 and 137 changed to 36 and 37.

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