=Shrinkages of Domestic Sausage.=--As is known to all sausage makers it is in very rare cases that 100 pounds of meat makes 100 pounds of finished sausage; there is always a shrinkage and before the cost of the finished sausage can be determined one must know the shrinkage from original weights of raw materials. The following tabulated statement is compiled from experience with very large amounts of the different kinds of sausage, extended over a year and a half of actual manufacture. The mean average of shrinkage is accurate information and may safely be used as a guide. The cost of the formulas is not given as there is such a variation in prices of ingredients induced by market prices that any figures would be misleading. To find out the cost of the formulas, figure the given weights at market value, shrinking them according to the table below, adding cost for labor and supplies, and a very close approximate cost of the manufactured article will be obtained. Per cent of Kind of Sausage. Shrinkage. Long Bologna 8¹⁄₂ to 11 Large Bologna 7¹⁄₄ to 10 Round Bologna 8¹⁄₂ to 11 Bag Bologna 6 to 9 Bologna in weasands 6 to 9 Knoblauch 10 to 11 Leona, long 10 to 13 Leona, large 10 to 12 Regular Frankfurts 11 to 13¹⁄₂ Vienna Frankfurts 19 to 22 High grade Frankfurts 18 to 20 Regular pork 2 to 4 Little pig pork 2 to 4 High grade breakfast 1¹⁄₂ to 3 Blood 31 to 36 Liver 12 to 14 Tongue 38 to 40 Polish 12 to 14 Head cheese 39 to 42 Luncheon beef 47 to 50 Boneless pigs feet 22 to 25 Minced ham 6 to 9 Berlin ham 22 to 27 Cooked pressed ham 15 to 17 =Cooler for Fresh Sausage.=--Fresh pork sausage tongue and other varieties of cooked sausage are usually placed in a cooler. Dryness in this cooler is a first and prime essential. Likewise a spreading of the product so as to give it opportunity to dry. Moisture in this department creates a bad condition in the product. Fans are an assistance in that they produce a circulation which adds to dryness. =Pickle-Cured Product.=--The following products are used in sausage making. They are of little value except in the cured condition: Pork snouts, Pork hearts, Pork cheeks, Pork skins, Pork heads, Pork hocks, Pork ears, Pork tails, Beef hearts, Beef cheeks, Ox lips, Sheep hearts.