The formulas which are given below, if they are accurately followed and fresh and wholesome material carefully prepared is used, will make a sausage which is very acceptable to the consumer. This is the product that is usually made from the tougher meats such as cheeks and hearts. For a good bologna use: 25 pounds beef trimmings, 50 pounds pork cheeks, 7 pounds corn flour, 1¹⁄₈ pounds pepper, 4 ounces coriander, 70 pounds pork trimmings, 30 pounds beef cheeks, 5 pounds salt, 2 ounces allspice, 4 ounces saltpetre, 25 pounds water. A cheaper product can be made as follows: 45 pounds hearts (pork), 20 pounds sheep cheek meat, 65 pounds beef cheeks, 7 pounds corn flour, 4 ounces coriander (ground), 4 ounces saltpetre (ground), 20 pounds pork cellar fat trimmings, 25 pounds weasand meat, 5 pounds salt, 18 ounces pepper (ground), 2 ounces allspice (ground), 25 pounds water. To manufacture, the product should be passed through an “Enterprise” type of grinder, using ⁷⁄₆₄th plate. Transfer to silent cutter and chop for full five minutes, adding spice and water as the mixture is cut and turned. Transfer to shelving room and allow to lay for twenty-four hours. Stuff in casings as required, put in smoke house at a temperature of 120° F. for one and one-half hours, raise temperature to 135° F. and carry for another one and one-half hours. Cook in water at 155° F. for thirty minutes; rinse with hot water after removal, then chill with cold water and hang in shipping room. The length of cooking and smoking varies with the weight and thickness of the package. See schedule. This recipe is for wide middle casings. _Frankfurt Style._--This popular sausage is made from a variety of formulas. Perhaps there is no one piece of sausage as susceptible of being made so excellent or so tasteless, it being entirely a matter of what it is made from. The better grades are made from freshly killed bull beef, hashed warm. The process consists in boning bull beef and opening the meats along the seams, so to speak, skinning each bundle of muscle to remove the wrapping and cutting out all ligaments. Fresh pork, preferably, shoulder meat is treated in the same manner. The meats are then passed through a ⁷⁄₆₄ “Enterprise” plate, and passed to a silent cutter. Here cracked ice is added in quantity and the meats cut until they are a light fluffy pulp. The spices are added during the last five minutes of cutting, and the whole mass transferred to a shelving room for twenty-four hours, when it is ready to stuff, smoke, cook, cool and sell. Wide sheep casings are used for stuffing. Make the links uniform. The proportions of meat used should be as follows: 60 pounds bull beef, 40 pounds pork shoulder (fat), 35 pounds ice, 10 pounds corn flour, 4 pounds salt, 12 ounces pepper, 3 ounces saltpetre, 3 ounces mace, 6 ounces sugar.