Care must be taken not to allow these meats to accumulate in any bulk while warm. Hearts and large pieces should be split to reduce their size and make accessible to the curing ingredient. In the packing of these meats the pickle used with dry trimming is omitted. =Packing.=--After the trimmings are properly prepared they are to be mixed with the curing ingredients. This is best accomplished by the use of a tumbler churn, weighing a given amount of the trimmings and placing with the allotted proportion of curing materials into the churn. When mixed with the preservative, the trimmings should be put in a tierce, in layers, and pounded down as tightly as possible with a maul, and the operation continued until the tierce is as full as possible, allowing for the head to be put on. Before heading up spread a cheese cloth or thin cotton cloth over the top to protect the trimmings from the head. The tierce when headed up is removed to cold storage, where the temperature must be kept as near 38° F. as possible from thirty to forty-five days, when the trimmings are ready for use. If it is desired to keep the product sixty days, after it has been in the temperature above mentioned for thirty to forty-five days, remove to a lower temperature, 32° to 34° F.; and for more than sixty days to a temperature of 20° F. =Casings and Spices.=--All classes of beef casings, namely, rounds, bungs, middles and weasands, as well as hog bungs, hog casings and sheep casings are used in the Sausage Department. There is perhaps more chicanery used in Sausage Room supplies than in any other one department, consequently care in purchase of these supplies is worthy of attention. In sheep casings it is a matter of grading as to width, pieces and yardage per bundle; in hog casings, a matter of salt per pound purchased, and grading as to width and pieces; in rounds and middles one of holes, pieces and measurement per set. Spices should so far as possible be bought in the natural state and mixed on the premises. Pure Food laws pretty well take care of the purity of the spice in most states. =Sausage Cereals.=--This is a very important factor in the manufacture of sausage. The province of “fillers” is to absorb water, preventing shrinkage, and while this is advisable to an extent, if overdone, it detracts from the quality of the product. The main base ingredients for fillers are rice flour, corn flour and potato flour. There are many sausage fillers on the market but the foregoing ingredients are most frequently used.