weight of crushed crackers instead of bread to sausage made during hot
weather. This is to render the product firm and incidentally to increase
the weight through thoroughly mixing the cracker crumbs or powder with an
equal weight or more of water before adding to the meat.

SAUSAGE IN CASES.

Many prefer to pack in sausage casings, either home prepared or purchased
of a dealer in packers' supplies. Latest improved machines for rapidly
filling the cases are admirably adapted to the work, and this can also be
accomplished by a homemade device. Figure 15 shows a simple bench and
lever arrangement to be used with the common sausage filler, which
lightens the work so much that even a small boy can use it with ease, and
any person can get up the whole apparatus at home with little or no
expense. An inch thick pine board one foot wide and four and one-fourth
feet long is fitted with four legs, two and one-half feet long, notched
into its edges, with the feet spread outward to give firmness. Two oak
standards eighteen inches high are set thirty-four inches apart, with a
slot down the middle of each, for the admission of an oak lever eight feet
long. The left upright has three or four holes, one above another, for the
lever pin, as shown in the engraving. The tin filler is set into the
bench nearer the left upright and projects below for receiving the skins.
Above the filler is a follower fitting closely into it, and its top
working very loosely in the lever to allow full play as it moves up and
down. The engraving shows the parts and mode of working.

[Illustration: FIG. 15. HOMEMADE SAUSAGE FILLER.]

PHILADELPHIA SCRAPPLE.

This is highly prized in some parts of the country, affording a breakfast
dish of great relish. A leading Philadelphia manufacturer has furnished us
with the following recipe: To make 200 lbs. of scrapple, take about 80
lbs. of good clean pork heads, remove the eyes, brains, snout, etc. Put in
about 20 gals. of water and cook until it is thoroughly done. Then take
out, separate the bones and chop the meat fine. Take about 15 gals, of the
liquor left after boiling the heads, and if the water has boiled down to a
quantity less than 15 gals., make up its bulk with hot water; if more than
15 gals. remain, take some of the water out, but be sure to keep some of
the good fat liquor. Put this quantity of the liquor into a kettle, add
the chopped meat, together with 10 oz. pure white pepper, 8 oz. sweet
ma