Potato flour or starch is not used to any extent today, manufacturers finding that there is a great deal of trouble attached to the manufacture of sausage containing these ingredients, on account of the liability to sour and spoil. Corn flour is the best filler that can be used, being less liable to ferment, while it absorbs the water quickly. While fillers are used to a great extent, the sausage manufacturer should remember that the quality of sausage is deteriorated proportionately to the amount of water that is worked in. Hence fillers should be used with discretion, and manufacturers who aim to make a name for their goods, are frugal with fillers. =Sausage Formulas.=--The following methods are tried and used for the manufacture of various kinds of sausage. Sausage makers vary procedure according to stocks on hand. However, for uniformity, it is best to conform to a standard so far as possible. _Pork Sausage._--This is produced in various grades, from a fancy breakfast quality to a substance whose chief claim to the name is the form. A good pork sausage can be made as follows: 100 lb. pork trimmings, preferably shoulder trimmings, about one-third fat. 3 pounds salt. 8 ounces pepper. 3 ounces sage. ¹⁄₄ ounce ginger. ¹⁄₂ ounce mace. This should be chopped by passing through a ⁵⁄₃₂ “Enterprise” plate. Mix in an arm type mixer, rather than the blade type. Mix as little as possible but sufficiently to get spice evenly distributed; stuff in medium sheep casing, 5 inch links. The matter of spicing is one of taste and can be varied. Note the absence of water and filler in the formula. Some makers prefer to “rock” their fancy breakfast sausage. This produces good results but is unnecessary. It is possible to use many meats in the making of this sausage and still have it passably good, but generally speaking, there is less chance for manipulation of this sort in this kind of sausage than in many of the others. The following formulas make a cheap and palatable pork sausage: FORMULA A. 75 pounds pork trimmings, 25 pounds tripe, 8 pounds water, 3 pounds salt, 4 ounces sage, 10 ounces white pepper, 3 ounces saltpetre, 10 pounds corn flour. FORMULA B. 90 pounds regular pork trimmings, 10 pounds tripe, 6 pounds corn flour, 10 pounds water, 2 pounds, 8 ounces salt, 4 ounces sage, 10 ounces white pepper, 3 ounces sugar, 1 pound, 8 ounces color water. The preceding formulas are for sausage meat, often sold loose or without stuffing, also for sausage stuffed in hog casings. Stuff in medium or narrow hog casings. “Tripe” is the source of refuge to produce cheap pork sausage. _Bologna Style._--This is one of the most common and generally used type of sausage manufactured. It is in demand in nearly every locality. In the manufacture of Bologna, ingredients are used which are not in themselves palatable, but are nutritious. The seasoning makes it palatable.