Like pure lard, sausage is too often a scarce article in the market. Most city butchers mix a good deal of beef with the pork, before it is ground, and so have a sausage composed of two sorts of meat, which does not possess that agreeable, sweet, savory taste peculiar to nice fresh pork. The bits of lean, cut off when trimming the pieces of neat meat, the tenderloins, and slices of lean from the shoulders and hams, together with some fat, are first washed nicely, cleared of bone and scraps of skin, then put into the chopper, and ground fine. If a great deal of sausage is wanted, the neat meat is trimmed very close, so as to take all the lean that can be spared from the pieces. Sometimes whole shoulders are cut up and ground. The heads, too, or the fleshy part, make good sausage. Some housekeepers have the livers and "lights," or lungs, ground up and prepared for sausage, and they make a tolerable substitute. This preparation should be kept separate from the other, however, and be eaten while cold weather lasts, as it will not keep as long as the other kind. After sausage is properly ground, add salt, sage, rosemary, and red or black pepper to suit the taste. The rosemary may be omitted, but sage is essential. All these articles should be made fine before mixing them with the meat. In order to determine accurately whether the sausage contains enough of these ingredients, cook a little and taste it. If sausage is to be kept in jars, pack it away closely in them, as soon as it is ground and seasoned, and set the jars, securely closed, in a cool room. But it is much better to provide for smoking some of it, to keep through the spring and early summer. When the entrails are ready, stuff them full with the meat, after which the ends are tied and drawn together, and the sausage hung up in the smokehouse for smoking. This finishes the process of making pork sausage. Put up in this way, it deserves the name of sausage and it makes a dish good enough for any one. It is one of the luxuries of life which may be manufactured at home. BOLOGNA SAUSAGE.