Beef chucks are ground through a ⁷⁄₆₄th-inch plate. Shoulder fat is cut into strips about two inches square, and cut into shavings, as fine as it is possible to cut them. Ground beef, shoulder fat and seasoning are put on the block and rocked ten minutes when ham and shoulder trimmings are added, the back fat trimmings being the last to go on the block. The whole is rocked twenty to thirty-five minutes. This is not a fine chopped sausage, however, and is not as coarse as farmer sausage but a great deal coarser than regular cervelat. It should be stuffed into short, lean, thick hog bungs about fourteen inches in length, and handled in every respect, from the block to the smoke house, same as cervelat in hog bungs. As this is a very fat sausage greater care needs to be taken in smoking than with any other summer sausage made, and it should be hung near the top of the smoke house as far away from the fire as possible. For this reason it is important that the sausage should be properly dried after stuffing before smoking. Smoke at a temperature as near 65° F. as possible for thirty-six to forty-eight hours. _D’Arles Style Sausage._--This sausage is made as follows: FORMULA. 30 pounds extra lean beef chucks trimmed absolutely free from sinews, 70 pounds fresh lean especially trimmed pork shoulder trimmings free from sinews, 30 pounds selected back fat pork trimmings, 20 pounds shoulder fat, 5 pounds salt, 2¹⁄₂ ounces white pepper (ground), 1 ounce whole pepper, 3 ounces saltpetre. In order to use the following additional seasoning it is advisable to chop at least six blocks of sausage, 150 pounds each, and mix in a large truck as this seasoning is to be added immediately after the meat has been chopped. For 900 pounds, use: ¹⁄₄-pound package pure white gelatine, 2 quarts strong imported French red wine, 1 whole nutmeg, 1¹⁄₄ ounces whole cloves, ¹⁄₂ ounce stick cinnamon. Put the gelatine, nutmeg, cloves and cinnamon in a thin bag and cook with the wine for ten or fifteen minutes, just below boiling point. Strain the wine through a cloth to remove all particles of spice. When moderately cool mix in the meat thoroughly by hand; at the same time mix in the shoulder fat, which is cut into shape of small dice chopped on the rocker; the beef ground through an Enterprise ⁷⁄₆₄th-inch plate; after which the mixture is placed on the rocker with the dry seasoning and rocked for seven to ten minutes, when the pork trimmings are added and the whole chopped eighteen to twenty-two minutes, providing the speed of the rocker is from fifty-two to fifty-four strokes per minute.