Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

Left over-night in a sealed room, it kills flies and all other insects there and destroys objectionable odors.

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BULL-MEAT-BRAND FLOUR
Highly Recommended as a Sausage Binder and Meat Juice Absorbent

Sausage makers who have made a test of Bull-Meat-Brand Flour say that it is a most satisfactory Blender, Binder and Absorbent for Bologna, Frankfurts, Pork Sausage, etc.

Bull-Meat-Brand Flour is a Pure Cereal Product made from the Glutinous parts of selected grain and contains no adulterants of any kind. It possesses those absorbing and binding qualities which make it especially adapted for use in sausage making. It adds to the nutritive qualities of the sausage through its tendency to absorb and retain the meat juices and fats. This makes the sausage more juicy and appetizing.

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BULL-MEAT-BRAND Flour