Smoke house compartments for summer or dried sausage can be from two to three stories and should be built exclusively of brick, as it has been shown by numerous experiments with sheet iron and iron lined houses that these are not a success for smoking all kinds of sausage. The draft of the house is, of course, regulated by ventilators at the top. Better results are obtained by the use of tin clad wood center doors than by the use of plate iron doors. [Illustration: FIG. 161.--DIAGRAM SMOKE HOUSE SAUSAGE STACK.] In smoking domestic sausage, it is always preferable to use hard wood, never to put green or unsmoked sausage into a cold smoke house, the house should be warmed by first building a fire in it, in case it has not been recently used. In hot weather or in the summer time this is not so important, as smoke houses then are sufficiently warm at all times. In cool weather or during the winter, the smoke house should either be kept warm by constant usage or by warming up before using in case the house is empty and has become cold. The fire should not be over eight feet from the cage. =Cooking Time.=--To successfully manufacture sausage it should be cooked properly. The following schedule gives the time and temperature of cooking different kinds of sausage, forming the “Cooking Schedule” referred to in many of the foregoing formulas: COOKING SCHEDULE FOR SAUSAGE. ---------------------+-----+-------+----------- | ... | ... |Temperature | Time| Time | degrees Kind of sausage |hours|minutes| Fahrenheit ---------------------+-----+-------+----------- Long Bologna | ... | 30 | 160 Large Bologna | 2 | ... | 160 Round Bologna | ... | 20 | 155 Bag Bologna | 2 | ... | 160 Bologna in weasands | ... | 45 | 155 Knoblauch | ... | 20 | 160 Leona Bologna long | ... | 40 | 155 Leona Bologna large | 2 | ... | 160 Regular Frankfurts | ... | 7 | 160 Vienna Frankfurts | ... | 7 | 160 High grade Frankfurts| ... | 7 | 160 Blood | 2 | ... | 200 Tongue | 2 | ... | 200 Liver | ... | 30 | 160 Minced ham | 4 | ... | 150 Berlin ham | 2 | ... | 170 Head cheese | ... | 45 | 180 Cooked pressed ham | 2 | 30 | 180 ---------------------+-----+-------+-----------