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137
Mr. Domicio, 30, Great Bath Street.
Mr. G. Sauer, 229, Goswell Road.
Mr. H. S. Collingwood, 96, King's Cross Rowd.
Mr. G. F. Mobbs, 14, Penton Street.
Mr. YV. Harris. 3, St. John Street.
Messrs. Lemming & Sons, 138, St. John Street.
Messrs. H. Hearne, 152, Whitecross Street.
Mr. VV. Rutter, 179, Whitecross Street.
Mr. R. Firmin, 141, Whitecross Street.
Mr. H. N. Spencer, 96, Central Street.
Mr. J. Ching, 93, Central Street.
Mr. A. Rdfe, 28, Bath Street.
Mr. A. Morris, 31, Aylesbury Street.
Seven of the above make sausages in the shop itself, seven in
the basement, and six in the rear of the shop.
In the manufacture, the meat is denuded of bones and cartilage.
The glands are not removed. The " head meat " is generally
used, but not the heart, lungs, liver, kidneys, spleen, or tongue.
The meat is cut up line and put into a chopping machine. Bread,
and seasoning (salt, pepper, thyme, mace) are added to the contents
of the machine while the chopping is in progress.
Some makers use in addition to, or as a substitute for bread,
ground rice, boiled rice or " farina " (meal).
The finely divided mass is placed in a sausage filling machine,
over whose nozzle the casing is carefully threaded. Hog's casings
(derived from the small intestines) are mostly used at the present
day. The sheeps' casings do not, in actual use, attain the same
convenient lengths, but are likely to break off short. The difference
between the two varieties is probably due to the fresher
character and more abundant market supply of pigs' intestines.
The sheeps' casings are kept too long in a solution and are apt
to decompose and to become friable at inconvenient length
intervals.
In filling the casing, the end is pinched by the fingers at the