50 pounds fresh lean specially trimmed pork shoulder, trimming free from sinews, 60 pounds fresh Boston butt trimmings, 20 pounds extra lean beef chucks, trimmed absolutely free from sinews, 20 pounds shoulder fat, 5 pounds salt, 2¹⁄₂ ounces white pepper, 1¹⁄₂ ounces saltpetre, 1 ounce whole pepper. Chop at least six blocks (900 pounds) of this sausage and mix at one time by hand in a large truck constructed for the purpose, in order to add the following additional seasoning. For the six blocks use: 3¹⁄₂ quarts strong imported French red wine, ¹⁄₄-pound package pure white gelatine, 4 nutmegs, ¹⁄₂ ounce whole cloves, 1 ounce stick cinnamon. Prepare same as similar formula for D’Arles sausage and mix with the meat after it has been rocked by hand thoroughly. The beef is ground through an Enterprise ⁷⁄₆₄th-inch plate. Shoulder fat is cut into small thin pieces but not in the shape of dice. Rock the beef and the shoulder fat together with the dry seasoning for seven to ten minutes, then add the pork trimmings, the whole being chopped twenty to twenty-five minutes. This sausage is not as coarse as D’Arles or Italian salami. After the meat and wet seasoning have been mixed thoroughly put in cooler twelve to twenty-four hours. Then stuff by hand into hog middle guts, as large as can be obtained. The way to stuff them successfully is to arrange a board to hold the casings after they are stuffed so that it will be just high enough from the filler to permit the casings to be filled and not handled other than to hold them with sufficient pressure to stuff as tightly as possible without breakage. If the middles break, which they do in many cases, patch them with a piece of hog middle when they are being wound with string. They should be lifted with care from the stuffing board, placed upon a truck and wrapped immediately with No. 4 flax twine, the same as D’Arles sausage, the string running equidistant around the sausage from either end and being wound around it so as to form squares. As the casings are so very tender, it requires great care in wrapping and the sausage is usually not of uniform appearance. Greater care must be used in tying this sausage than D’Arles, salami or any other sausage known. The casings are so thin that the meat will become dry and hard on the outside or near the casings while the inside will remain moist, therefore too much exposure is not desirable. They should be watched closely after stringing, because, not being allowed to dry before they are strung, the handling which they get will naturally make them slime very easily. It takes at least sixty days to dry this sausage properly with the best conditions. Not smoked. _German Style Salami._--This sausage may be made according to the following formula: FORMULA.