3 tablespoonfuls sweet marjoram.
Mix well together.—Mrs. S. M.
Sausage Meat.
25 pounds lean pieces cut from the shoulder and tenderloin.
15 pounds fat from the back of the chine.
1 pound salt; a half pound of black pepper.
4 ounces allspice.
1 ounce sage.
Cut the fat in small pieces and then chop it; chop the lean very fine: mix all together, kneading in the seasoning. Press it down in small pots and pour melted lard over the top.—Mrs. J. D.