Butchers', Packers' and Sausage Makers' Red Book

by George Jacob Sayer

3. It does not sour.

4. It makes a BETTER binder and enables you to produce a better sausage.

Prove It! How?
Make theFollowing Test

1. Take ¹⁄₄ pound of our VICTOR and ¹⁄₄ pound of any other flour on the market.

2. Put each in separate glass jars and add to each ¹⁄₂ pound of water and stir thoroughly.

3. NOTE THE RESULT—how much better our VICTOR binds and forms a solid mass.

4. Let both mixtures stand an hour or so.

5. NOTE THE RESULT. Our VICTOR continues to hold. No other flour does.

6. Order a few barrels and try it in your sausage. The result will please you.

Directions