To become a connoisseur of sausages in all their protean phases is no simple task. Only a German may analyse intelligently all the species and varieties, from the huge Cervelat of Braunschweig and goose-liver Trüffelwurst of Strassburg to the Salamis of Gotha and Blutwurst of Schwaben. And as the sausage is fashioned with a special view to its harmonious combination with beer, it is self-evident that one must be a beer-drinker of experience in order to pronounce upon the virtues of a given kind. "Wurst" and "Durst," Uhland long since pointed out, not only rhyme, but belong together in a material way. But by this he in no wise implied that one might choose a variety at random, with no thought of consonance as regards its liquid accompaniment, or even that one should be unmindful of climatic conditions. Thus the variety that blends best with the dark, potent Gerstensaft of Nürnberg as one quaffs it in great Seidels thick with its head of creamy foam in the Mohrenkeller, or in cool Steins in the Bratwurst-Glöcklein, would be entirely out of place as a complement to the amber Pilsener of Austria, the Weiss beer of Berlin, or even the many malt extracts of Württemberg. It is likewise equally easy to understand that a particular sausage which might appeal to one in Hanover might be utterly incongruous to the climate of the Elbe or the Neckarthal. The delicate Bockwurst, composed of veal and pork, should be used with Bock beer, for which it was especially designed. The juicy Knackwurst, with its flavour of garlic, which belongs to the family of the Frankfurt and Wienerwurst, is eminently worthy its exalted place as a garnish to Sauerkraut, where the Mettwurst and the Schwartenmagen would sound a discordant note. To determine the precise kind that should be taken with the Münchner Hof-Bräu, as it is dispensed in the Café and Garten of the Hotel Royal at Stuttgart, where the regal beer of Munich reaches its apotheosis, would require a more extended experience than might be contributed by the writer. A Knackwurst, possibly, may be suggested during the summer, and a Bratwurst in winter. And yet this would depend largely upon the hour of the evening, as well as on the recommendations of the Kellnerin. Not more dissimilar are the hams of the thick-jowled swine of Westphalia and those of the long-snouted brindled hogs of Rothenburg an der Tauber, than are the various sausages of different districts. Indeed, with the sausage alone Germany might form a rampart round the world, and float a navy upon her daily tide of beer.