{"newspaper_name": "The Southern journal.", "edition": "01", "page": "p4", "byline": ""}
{"character_count": 981, "word_count": 185, "ccnet_language_score": [0.9502000212669373], "ccnet_perplexity": [1499.0], "fasttext_language": ["en"]}
To Make Sausages. Proportion your
meat about half fat and half lean; cut il
fine; then 10 one hundred pounds Of meat
add two and quarter pounds of salt; ten
ounces of sage, and ten ounces ground pep
per, made fine. Warm the meat, and mix
them in thoroughly, stuff them, and the
thing is done right. If any wish to keep
them through the summer, good and fresh,
put them in clean frkin, melt fat, and
pour on enough 10 cover them; cover the
vessel and set in cellar, and they will
keep good the year round.


Another Mods.--Prepare the sausage
meat in the usual way. Then, instead of
putting the meat in skins, make bags of
white linen or cotton cloih---as large, say,
as mans arm, and about foot long -
Stuff these bags with the sausage meat,
and hang them up TO dry. When wanted
for cooking, slip off the bag from so much
as is needed, and Gu, into slices of conve
nlent thickness for cooking. By this way,
much labor is saved, and the cooking quic-
ker done.--Emigrants Hand Book.