The case should be large enough so as to admit of packing sawdust beneath the bottom, around the sides and on the tops. A crate large enough to permit one-half inch space around the cans is the size generally used and there should be a partition in the crates where more than one can is packed in a crate. In freighting this class of merchandise in the south, in fact wherever it is shipped, it receives more or less rough handling and a great many freight handlers use box hooks, which they stick into the sides of the crates, and if there is not sufficient protection from the amount of sawdust put in, the cans are punctured, the oil leaks out and the sausage spoils. Sausage handled in the above manner has been known to keep two years in temperature ranging from 40° to 100° F. _Pork Sausage in Oil._--Use the same formula as for regular pork sausage except that the trimmings must be moderately lean, and the sausage _absolutely_ free from water. Use also the same spices. Stuff immediately after the sausage is chopped, using the same care as to moisture as for Bologna in oil, and smoke over a very cold smoke until the sausage seems dry all the way through. Allow it to cool, handling and packing in every other respect the same as Bologna Oil. =Bologna Varnish.=--Where it can be used and not conflict with Food regulations bologna varnish can be used to advantage. It improves the appearance and decreases shrinkage. As considerable water is used, in addition to the natural moisture in meats there is, after it is manufactured, considerable shrinkage, and if allowed to hang for any length of time, the casings become wrinkled on account of the evaporation of this internal moisture. The varnishing of the sausage creates a covering on the outside which prevents this wrinkled appearance, improving its looks, and retarding the evaporation of moisture from the sausage. The formula is as follows: 6 pounds white shellac, 1 pound boracic acid, 2 pounds aqua ammonia, 14 pounds of water. The mixture should be put into a vessel and heated to a point where the shellac is well dissolved. When this is accomplished, add four gallons of water. This varnish, in order to be ready for use at any time, must be kept lukewarm. It should, therefore, be kept in a jacketed pan, surrounded by either hot water or steam, to hold it at the proper temperature. The sausage should be immersed and immediately hung up to dry. This varnish can be used without any detrimental effect whatever on all kinds of smoked Bologna sausage or smoked cooked pressed ham. It preserves the sausage, keeps it from molding, and is especially effective where it is necessary to pack Bologna in boxes for shipment long distances.