Where the dipping pan is used, it is only necessary to dip the sausage in the above solution a few seconds before hanging on racks to dry. The sausage is usually ready for shipment in one hour after it is dipped, if the preparation is properly made, where a large amount of Bologna is being dipped it is, of course, necessary to have a larger dripping pan and a larger quantity of varnish. The proportions should be increased accordingly. It is also important that, after the varnish has stood from one period of dipping to another, to skim the grease off the top of the varnish before again using it, and the Bologna should always be dipped immediately after it is taken from the cooking vats; in other words, while _hot_. =Boiled Ham.=--Boiled ham and shoulders, also cooked meats, are usually included as a sausage product. There is nothing that determines the cost of the finished product as much as the shrinkage, hence the method that will produce the least loss in weight from original to finished product is the process desired. There are two methods of cooking hams, one is to steam them in a retort or some receptacle where they are cooked by the heat generated by steam; another is to cook them in water. The latter process, from careful observation, seems to be the one that gives the best results as regards the shrinkage, although steaming perhaps makes the ham more palatable. The hams before being cooked should be bound and wrapped with twine to hold them in shape. A form made of galvanized iron, clamping plates which are put into a press, with the ham tightly clamped on the inside should be used. The ham is cooked and chilled in this mold. The cure of the ham has much to do with the shrinkage and it is therefore preferable to use fully cured hams instead of old cured hams, as the shrinkage is greater on over-cured meats. It is also advisable to sort the hams as to size, having each vat or tank of hams uniform. If not uniform in size there is an excessive shrinkage on small hams which are overcooked. In all cases the hams should be soaked, removing the surplus salt. The length and time of soaking depends altogether on the age of the meats. The hams should be thoroughly washed and if they are to be branded this should be done before they are boned or cooked.