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 auf [S. 127])
Sayer 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 & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Fred H. Fritz
Dealer in Home-Made Sausage
Joliet, 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:
| May, last year, for ice | $ 78.50 |
| May, this year, for electric power | 31.47 |
| June, last year, for ice | 73.08 |
| June, this year, for electric power | 46.71 |
| July, last year, for ice | 107.91 |
| July, this year, for electric power | 45.00 |
| August, last year, for ice | 106.59 |
| August, this year, for electric power | 43.98 |
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 & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
The mixing is 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 seasoning of 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.
Das Vermengen (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.
Das Würzen der 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.
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 Bungs Hog Middles
Hog Stomachs
Sheep Casings
From our own factories in New Zealand, England, Russia and all parts of the world. No selection can be more thorough.
| Extra Wide—Carefully Selected | |
| Medium Wide | Medium Narrow |
| Medium | Narrow |
Packed in Tierces, Barrels and Kegs.
Beef Casings
Our own cleaning. Quality A1. Careful selection.
| Beef Rounds | Beef Bungs |
| Beef Middles | Beef Bladders—Wesands |
In Tierces, Barrels or Kegs.
We are the leading Cleaners, Importers and Exporters
of Sausage Casings in the World
Write for Prices
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Index of Supplies and
Machinery
| Page | |
| Air Stuffers | [68]-[69]-[72]-[73] |
| Automatic Smoke House | [104]-[105] |
| Berkshire Preserver | [4]-[5] |
| BEST Seasoning | [16]-[17] |
| Bevel Gear Chopper | [100]-[101] |
| Blocks | [41] |
| Braunschweiger Seasoning | [21] |
| Casings | [128] |
| Concentrated Garlic | [81] |
| Coolers | [48]-[49]-[52]-[53] |
| Corned Beef Tray | [60] |
| Counters | [44]-[45] |
| Electric Grinders | [64]-[65] |
| English Breakfast Seasoning | [20] |
| Extract of Garlic | [80] |
| Fat Cutter | [108]-[109] |
| Fish Box | [97] |
| Flour | [24]-[25] |
| Garlic | [80]-[81] |
| Germania Fat Cutter | [108]-[109] |
| Golden Rod Color | [96] |
| Hamburger Seasoning | [33] |
| Ham Press | [40] |
| Hermoseal | [116] |
| Ice Machines | [120]-[121]-[124]-[125] |
| Manhattan Stuffers | [76]-[77] |
| Peerless Slicers | [84]-[85]-[88]-[89]-[92]-[93] |
| Polish Seasoning | [28]-[29] |
| Refrigerating Machines | [120]-[121]-[124]-[125] |
| Refrigerator Cases | [56]-[57] |
| Sausage Casings | [128] |
| Savaline “A” | [36]-[37] |
| Savaline “P” | [112]-[113] |
| Scaldine | [117] |
| Seasoning | [16]-[33] |
| Shorthorn Preserver | [8]-[9] |
| Slicers | [84]-[85]-[88]-[89]-[92]-[93] |
| Smoke House | [104]-[105] |
| Special Victor | [24]-[25] |
| Stuffers | [68]-[69]-[72]-[73]-[76]-[77] |
| Victor “A” Savaline | [112]-[113] |
| Victor Bevel Gear Chopper | [100]-[101] |
| Victor Brine | [12]-[13] |
| Victor Flour | [24]-[25] |
| Victor “P” Savaline | [36]-[37] |
(See [Page 1] for Index of Recipes.)
