_Query.--C. W. writes: “I have my lard in such a shape that I don’t know what to do with it. It seems that the water will not separate from the lard and the mixture stays about the thickness of cream and about as white. Can you give me any instructions or advice?”_
Ans.--To overcome your difficulty, we would advise you to remelt the lard and heat it quite hot, even up to 190 to 200 degrees, but do not let it come to a boil. Then let the lard settle. The water and impurities will settle to the bottom. The lard will rise to the top. If you heat the lard to the boiling point of water, that is, 212 degrees, it would do no harm except that the lard will then foam and you will have to be careful so that it does not foam over the top of the kettle. When it foams, it will bring the impurities to the surface, besides much of the moisture will evaporate. Either of these methods will remove your difficulty. You can dry the lard by heating it sufficiently or you can melt the lard and have it hot enough so that the water will settle to the bottom. After the lard is melted, dip it from the kettle, or if you have a lard cooler, run it into the lard cooler; be careful, though, that all water which may be at the bottom of the kettle is drawn off first if your intend to run the lard into a lard cooler. You will have to get rid of the water that is in the lard, so do not stir the lard while the water is still in the kettle. If you dip the lard out of the top of the kettle and place it in a lard tierce, when the lard begins to cool, you can stir it and keep on stirring it until it is thick like cream; it should then be run into buckets. You can readily understand that if there is a large per cent of water in the lard, it will keep the lard soft, which is the trouble you are now having.
COLORING SAUSAGE MEAT ARTIFICIALLY IS ILLEGAL.
_Query.--J. R. B.: Will you send me a guarantee that your Rosaline for coloring sausage, etc., will stand the Pure Food Law? Also state particulars of Potato Flour, and whether it is guaranteed or not to be pure. I want to use the goods, and the house I deal with won’t guarantee them to me._
Ans.--In reply to your inquiry we beg to say that Rosaline for coloring bologna or other sausage would not be legal under your state law. However, you can produce even a better sausage, both in appearance and taste, by using =Freeze-Em-Pickle= according to the directions given in the enclosed circular, “A New Way to Make Bologna and Frankfort Sausage.” =Freeze-Em-Pickle= is legal in your state as well as all other states, as it does not contain any ingredient that has been ruled against under any of the food laws. We would urge you to adopt this method of making your sausage, not only because it complies with your law, but because you will make better sausage and will save yourself from loss of the meat juices which would be lost if you made your sausage in the old way. As regards potato flour, we do not handle this product and are not interested in it. Bull-Meat-Brand Sausage Binder, our guaranteed binder, is far superior to potato flour for this purpose, and it is legal in your state if used in the proportion of not to exceed 5 per cent, which will bind your sausage very nicely, and be greatly to your advantage. Bull-Meat-Brand Sausage Binder is a pure and wholesome article of food in itself; it tends to absorb the juices and fats and helps retain them in the sausage when it is cooked, thus making a more palatable and pleasing sausage than where no binder is used. Whenever a sausage in which a binder has been used is shipped out of the state, it is necessary to label the container to show that a binder was used, in order to comply with the National Meat Inspection Law, which controls the interstate shipment of all meat food products. =Freeze-Em-Pickle= and Bull-Meat Sausage Binder are guaranteed by us under the Pure Food Laws, and every package of these preparations leaving our factory, carry a label to this effect. Unless these preparations comply with the Pure Food Law, we could not afford to put our guarantee on the package. You will find =Freeze-Em-Pickle= a very valuable aid to you for other purposes than for making your Bologna, Frankfort and other sausage. By its use you can make very fine hams, breakfast bacon, shoulders, corned beef, etc. If there are any other questions you would like to ask, we shall be pleased to have you write us, and we hope you will order a case of =Freeze-Em-Pickle= and a barrel of Bull-Meat-Brand Sausage Binder, as their use will quickly convince you that you can not afford to do business without them.