_Tongue Sausage._--For Tongue Sausage the following formula is given: 50 pounds hog or sheep tongue, 130 pounds shoulder fat, 34 pounds hog skins, 30 pounds blood, 8 pounds salt, 1 pound, 4 ounces white pepper, 2 pounds onions, 10 ounces marjoram, 4 ounces cloves. Use pickled shoulder fat, skin and cook for one hour at a temperature of 210° F. and run through fat cutting machine or cut into size of small dice. Use beef blood, passed through a fine sieve in order to separate any foreign material. Cook hog skins for about two hours at a temperature of 210° F. and grind through a ⁷⁄₆₄th inch plate. Pickled sheep tongues are preferable to pickled hog tongues, as they are smaller and make a better appearing sausage when cut. The tongue should be cooked one and three-quarter hours at a temperature of 210° F. Before mixing the above ingredients, rinse the fat off the tongues with hot water in order to remove as much grease as possible. Mix the ingredients thoroughly with the seasoning by hand. When stuffing put about four pieces of tongue to each bung. However, this varies according to the size of the bungs used. Cap end bungs should be used in all cases. Smoking and cooking to be done as indicated in schedule. _Minced Ham._--The following formula for Minced Ham is given: 50 pounds beef trimmings, 20 pounds pork cheek meat, 80 pounds regular pork trimmings, 5 pounds corn flour, 20 pounds water, 5 pounds salt, 8 ounces sugar, 3¹⁄₂ ounces white pepper, 3¹⁄₂ ounces saltpetre. Grind meats through a ⁷⁄₆₄th plate; pass to “Silent Cutter,” add water and spices; chop three minutes and shelve for curing. Stuff in calf bladders if available, otherwise small beef bladders. In tying the bladders, it is best to use a wooden skewer and twine and it is preferable to use small calf bladders in place of large ones, as the time required for smoking and cooling is so long that if large bladders are used the weight of them would break the bladders where they are skewered or tied and would result in shrinkage or loss. _New England or Pressed Ham._--This ham is made from dry cured pork trimmings put down under the formula given. The best and leanest trimmings obtainable are cured for this purpose. Shoulder blade trimmings or lean shoulder trimmings are more desirable than any other kind.