sausage has pork and beef or veal and bread
in it; and blood sausage, as its name suggests, has blood (preferably
from a hog) added to it. Then there is tomato sausage which is made of
pulp from fresh tomatoes, pork sausage and crackers. Summer sausage is
made in the winter and kept for use during the summer. After being
dried and cured it will keep for months. Brain sausage is delicious.
To make it calves' brains are mixed with lean pork. Cambridge sausage
has rice added to it.

Headcheese is usually made from the hog's head but odds and ends also
can be used not only from pork but from beef and veal.

Scrapple usually means the head and feet of hogs but it can be made
from any hog meat. It is a good food as it uses cornmeal. It makes a
change from fried mush and most men working on a farm relish it.

Sausage can be made from mutton mixed with pork in much the same way
as beef is used for similar purposes. A general formula would be 2
parts of mutton to 3 parts pork with seasonings.

With a plentiful supply of good home-cured and home-smoked meats,
together with several varieties of sausages, you can feel you are well
equipped to feed your family with its share of meat. Everything will
have been utilized, nothing will have been wasted. You produced your
own meat, you slaughtered and cured and smoked it and put all
trimmings and other "left-overs" into appetizing food for your family
and you have saved money. You have utilized things at hand and
required no transportation facilities. And best of all, you have the
very finest in the land for your family and that gives one a perfectly
justifiable pride in the work accomplished.

CHAPTER XVII

PRESERVED OR "CANNED" EGGS

As one-half of the yearly egg crop is produced in March, April, May
and June consumers would do well to store enough at that time to use
when production is light. Fifty dozen eggs should be stored for a
family of five to use during the months of October, November, December
and January, at which time the market price of eggs is at the highest.

When canning them _the eggs must be fresh_, preferably not more than
two or three days old. This is the reason why it is much more
satisfactory to put away eggs produced in one's own chicken yard or
one's neighbor's.

Infertile eggs are best if they can be obtained--so, after the
hatching exclude the roosters from the flock and kill them for table
use as needed.

_The shells must be clean._ Washi