TO MAKE SAUSAGE MEAT.
Take the tender pieces of pork, lean and fat, one third fat and two thirds lean, season with salt and pepper, and those that are for immediate use are improved by putting in some sage finely pulverized, but if kept too long, it will have a musty taste. If sausage meat is put in to skins, laid for ten days in pickle, then hung up and smoked a little, they will keep all summer. Those that are not put into skins, should be put into stone crocks, and have lard run over the top to exclude the air.