N. & W. complain that a firm to whom they gave an order for 25 pounds of Freeze-Em Pickle and a barrel of Bull-Meat Sausage Binder, sent them 25 pounds of an inferior substitute and a barrel of flour which was an imitation of Bull-Meat Sausage Binder. The firm states that they did not know very much about how the label of Freeze-Em Pickle looked and, therefore, did not notice the fraud until after they had used some of the imitation. They ask what they should do about it.
Ans.--Return the goods to your jobber, even though you have used half of them, inform him that you will not pay for the goods on the ground that you did not order them, but had ordered B. Heller & Co.’s goods, and that you will in future buy your goods from such firms as will send you what you want and order. This is a simple remedy for the trouble which you have.
ADVANTAGES OF STEAM-JACKET KETTLE IN RENDERING LARD.
_Query.--C. W. F. asks: Is there any advantage in rendering lard in a steam-jacket kettle?_
Ans.--There is. Both a caldron and a steam-jacket kettle work well. The best lard is made in one or the other. A steam tank in which the fat is put, and the steam turned right into it, will not produce as good lard as either the caldron or the steam-jacket kettle. The steam mixes right with the lard and the latter therefore contains a large amount of moisture and the lard does not keep well. Another disadvantage is that water used in the boiler is not always pure. If the boiler is not cleaned once a week the water will have a bad smell. Steam made from this water and turned into lard can not be expected to improve its flavor, even though it should not actually harm it. Those who kill large numbers of hogs usually have a steam tank for making steam rendered lard and a steam-jacket kettle for making their finer brands of kettle rendered lard.
_Query.--T. U.: Will you please send me a copy of your book, “Secrets of Meat Curing and Sausage Making.” I have always used the following seasonings in my sausage: Pepper, summer savory and sage, and would like to know if you can recommend anything to me which will give the sausage a better flavor than these spices will. Any information you can give me in the seasoning of sausage will be very much appreciated._