This is a coarse sausage but not as coarse as Farmer. Take to the cooler to remain from twelve to twenty-four hours. It is then stuffed by hand into No. 1 selected hog bungs entirely free from fat. Hang in dry room where the temperature is about 50° F. where it is entirely separate from other sausage and where there is plenty of air but no currents. After it has hung for thirty-six to forty-eight hours, if firm and the casing moderately dry, wrap the casings with No. 4 flax twine commencing at the small end, making a hitch with the twine every two inches the whole length of the sausage to the top or the bung end; then hitch back every inch on the off side and back and forth again until two more hitches are made so that the strings will be about one-half inch apart when the last hitch is complete. Care must be taken to wrap the sausage tightly so that the strings will not fall off in the process of drying. After the sausage has been wound with string it should be taken to the dry room and dried very slowly without becoming moldy too soon. If hung in a room with other sausage, this article should be hung between so that it will not get too much air or dry too quickly. It should be moved frequently, from the bottom to the top, and from the middle to the front and back of the section. This is one of the most difficult of summer sausages to make and but few manufacturers are successful in making them. Therefore the above instructions should be followed closely to obtain satisfactory results. Do not smoke. _Italian Style Salami._--Practically the same formula is used for Italian salami sausage as for D’Arles sausage, except that usually not as high grade trimmings either beef or pork, are required. However, it is advisable for a high grade Italian salami that the same grade of trimmings be used and the same care is taken in preparing them. Identically the same seasoning is used and also the same procedure is followed in every respect in regard to the chopping and handling of the meat. Smaller or less expensive hog bungs are used. They are medium primes and the sausage is usually shorter in length. This is a matter of preference as this sausage is made in lengths of from twelve to twenty-two inches. Handling after stuffing, to the wrapping process, is the same as that for D’Arles sausage. Wrapping, however, is much simpler and usually the same grade of twine is used, but instead of wrapping the twine both ways, it is simply wound around tightly after three or four strings have been run from the top to the bottom of the sausage. This sausage is not smoked and is tied the same as D’Arles, the same care being taken in every respect as regards temperatures, etc. _Milanese Style Salami Sausage._--The formula for this sausage is as follows: FORMULA.