It is necessary to use tin moulds for this sausage and they are generally of one size, shaped as a ten-pound wooden bucket or other sized packages which may be intended to be used for shipping purposes. Fill these molds with the mixed mass and put on top of each a wooden block the size of the mold and about three inches thick. Then remove to a cooler and press tightly by placing on top a board with a weight. In order to obtain the best results, the molds or cans should be cooled quickly, therefore a temperature of about 36° F. is desirable. To remove the contents from the cans or molds, submerge in hot water for a few seconds, when the meat will loosen from the sides of the molds and can be turned out readily. After the product has been removed from the molds allow it to stand for a short while in the cooler before placing in shipping packages. This sausage can be made without using wooden tops on the cans or molds and without pressing it. If the pig skins, after they are cooked, are ground through a ⁷⁄₆₄th-inch plate and then mixed with the mass, more of a jelly will be produced and they will not require pressing. In preparing meats be particular to remove all bone, gristle or cartilage. _Liver Sausage._--The following formula is for Liver Sausage: 20 pounds cooked lean pork trimmings, 20 pounds cooked pork cheek meat, 20 pounds cooked pork skins, 10 pounds cooked hog livers, 50 pounds cooked tripe, 6 pounds cooked shoulder fat, 3 pounds salt, 3 pounds onions, 9 ounces white pepper, 2 ounces marjoram, 2 ounces cloves, 1¹⁄₂ ounces allspice. Above is all ground through a ⁷⁄₆₄th-inch plate except the shoulder fat, which is run through a fat cutting machine or cut into size of small dice. It is necessary to mix this sausage in a sausage mixer. The seasoning should be put into the mixer when starting to mix, but the shoulder fat should not be put in until about half through. Stuff immediately into hog bungs, or beef middles, as desired. Cook immediately as per cooking table and then place in cooler, at a temperature of 36° to 40° F. until thoroughly chilled, when it is ready for shipping. _Boneless Ham._--This is made from pork shoulder butts, cured in sweet pickle and stuffed in small No. 2 beef bungs. Smoke forty-eight hours at a temperature of 120° F. The bungs may be slightly colored, the same as Polish sausage casings, before stuffing, if desired. Not cooked. _Cottage Ham._--This is made from boneless ham butts or shoulder butts, cured the same as boneless ham butts. It is not stuffed but strung from the large end of the butt and smoked thirty-two hours at a temperature of 120° F. and not cooked.