“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 ¾ 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.
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B. HELLER & CO’S “B” CONDIMENTINE
For Use in Smoked Sausage, Meat Loaves, etc.
KEEPS YOUR SAUSAGE IN GOOD CONDITION FOR A REASONABLE TIME
“B” Condimentine is a preparation for assisting in keeping Smoked Sausage, such as Bologna, Frankfurts, Ham-Bologna, Summer Sausage, Meat Loaves, etc., in marketable condition for a reasonable length of time.
Smoked Sausage can be kept in good condition for a reasonable time by using “B” Condimentine, and may be Shipped to a Distance with Safety. The Sausage will remain in firm condition for a reasonable length of time. The meat will also retain a Red Color.