USE ONLY PURE SPICES
(Copyrighted by B. Heller & Co.; Reprint Forbidden.)
We strongly recommend our friends to use only Pure Spices for three very good and sufficient reasons. First, for flavor; second, for uniformity, which will insure your sausage always being the same in flavor; third, for economy, as pure spices are cheapest in the final analysis.
Then again, the Pure Food Laws should not be over-looked. In States where the use of cereal in sausage is forbidden, the one safe-guard against prosecution is to use absolutely Pure Spices and avoid so-called sausage seasonings which contain cereals as an adulterant. In our laboratory we have repeatedly found cases where as much as 50% bread crumbs were mixed into spice to cheapen it. The bread crumbs mixed with the seasoning into the sausage meat would be detected by the chemists and microscopists of the various State Pure Food Departments, making the butcher who used such seasonings liable to prosecution for adding adulterants to his sausage.
If you will bear in mind that spices are of value only to the extent that they contain the flavoring principle of the particular Spice, you will readily understand that buying adulterated Spices is just throwing so much money away. For instance, in the case of White Pepper, there is an Oil of Pepper and certain resins. Presuming that you do pay the legitimate wholesale price for the sausage seasoning which contains only the best Singapore White Pepper and do have to pay a few cents a pound more than for one which is diluted down with 50% bread crumbs, the pure and unadulterated Spice is by far the cheapest in the end. You are also assured of always obtaining a uniform flavor in the finished sausage meat.
There is probably no other material in use by the butcher that is as liable to adulteration as Spice. To the average user the adulteration is very difficult to detect, because the aroma of the Spice is there and the adulterant is so cunningly ground and mixed in with the Pure Spice that, to the naked eye, it looks like the genuine article. But once the chemist or the microscopist secures a sample of these adulterated goods one glance through the microscope and a simple test for starch, which comes from the added cereal present, is sufficient. These adulterations not only occur in the largest used Spice like Pepper, but many of the other higher priced Spices like Cinnamon, Nutmeg, Cloves, Mace, Allspice, Ginger, etc., are equally the subject of adulteration at the hands of unscrupulous manufacturers and jobbers whose only object is to undersell the legitimate importer and grinder of real 100% Spice.
A CHEAP TEMPORARY SMOKE HOUSE.
(Copyrighted; Reprint Forbidden.)
This illustration will give some idea of how a temporary smoke house can be rigged up with very little trouble, which will answer the purpose nicely.
Very often it becomes necessary for a butcher to re-smoke some bologna that has been shipped to him from a packer, and it is sometimes necessary to re-smoke Hams and Bacon. Also, a butcher will often want to cure a small quantity of meat and would like to smoke it.
When butchers who are not equipped with a smoke house have to do this, they may be at a loss to know what to do.