THE HOME OF B. HELLER and CO. CALUMET AVENUE AND 40th STREET,
INDEX
PREFACE
PACKING-HOUSE EXPERTS ANALYTICAL AND CONSULTING CHEMISTS
MAKE YOUR SAUSAGE and CURE YOUR MEATS TO COMPLY WITH ALL PURE FOOD LAWS
BEGIN CURING OF MEAT IN THE PEN. ( Copyrighted; Reprint Forbidden. )
Curing Pork the Year Around
HOISTING HOGS IN A LARGE PACKING HOUSE, WITH A HOG-HOISTING MACHINE. ( Copyrighted; Reprint Forbidden. )
MACHINE USED IN LARGER PACKING HOUSES FOR HOISTING HOGS.
HOW HOGS ARE STUCK IN A LARGE MODERN PACKING HOUSE. SCALDING HOGS. ( Copyrighted; Reprint Forbidden. )
SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.
SCRAPING HOGS. ( Copyrighted; Reprint Forbidden. )
SCRAPING HOGS IN A PACKING HOUSE.
GUTTING HOGS IN A MODERN PACKING HOUSE. CUTTING THE HIND SHANK BONE. ( Copyrighted; Reprint Forbidden. )
FACING HAMS AND PULLING LEAF LARD IN A MODERN PACKING HOUSE. ( Copyrighted; Reprint Forbidden. )
SPLITTING HOGS IN A MODERN PACKING HOUSE. ( Copyrighted; Reprint Forbidden. )
VENTILATION IN HOG CHILL ROOM. HOG CHILL ROOM IN A MODERN
TEMPERATURE OF CHILL ROOM. ( Copyrighted; Reprint Forbidden. )
TEMPERATURE FOR CURING MEAT. ( Copyrighted; Reprint Forbidden. )
CONDITION OF MEAT BEFORE CURING. ( Copyrighted; Reprint Forbidden. )
THE TEMPERATURE OF BRINE. ( Copyrighted; Reprint Forbidden. )
GIVE CLOSE ATTENTION TO DETAILS.
BEST by TEST WITH THE FREEZE-EM-PICKLE PROCESS AND "A" AND "B"
HAMS DIRECTIONS FOR CURING HAMS. ( Copyrighted; Reprint Forbidden. )
How To Cure Hams in Open Barrels. ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF HAMS. ( Copyrighted; Reprint Forbidden. )
THE USE OF MOLASSES AND SYRUP BARRELS IN CURING HAMS. ( Copyrighted; Reprint Forbidden. )
PUMPING HAMS. ( Copyrighted; Reprint Forbidden. )
SHAPE OF VATS IN CURING HAMS. ( Copyrighted; Reprint Forbidden. )
HOW TO OVERHAUL HAMS WHEN CURING IN OPEN PACKAGES. ( Copyrighted; Reprint Forbidden. )
HOW TO CURE HAMS IN CLOSED UP TIERCES. ( Copyrighted; Reprint Forbidden. )
SHOULDERS AND PICNIC HAMS
DIRECTIONS FOR CURING SHOULDERS. ( Copyrighted; Reprint Forbidden. )
BONELESS ROLLED SHOULDERS ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR MAKING SUGAR CURED BREAKFAST BACON. ( Copyrighted; Reprint Forbidden. )
PUMPING BREAKFAST BACON. ( Copyrighted; Reprint Forbidden. )
CORNED-BEEF CORNED-BEEF SPECIAL TO-DAY FEW BUTCHERS REALIZE ( Copyrighted; Reprint Forbidden. )
MAKING THE BRINE
DIRECTIONS FOR MAKING FINE CORNED BEEF. ( Copyrighted; Reprint Forbidden. )
THE SEASONING OF CORNED BEEF.
HOW TO KNOW WHEN CORNED BEEF IS NOT FULLY CURED. ( Copyrighted; Reprint Forbidden. )
PUMPING CORNED BEEF. ( Copyrighted; Reprint Forbidden. )
GARLIC FLAVORED CORNED BEEF. ( Copyrighted; Reprint Forbidden. )
HOME-MADE PRESSED COOKED CORNED BEEF DIRECTION FOR MAKING
DIRECTIONS FOR MAKING FANCY DRIED BEEF. ( Copyrighted; Reprint Forbidden. )
slicing Chipped beeF How to Cure Beef Hams and Shoulder Clots. SMALL PIECES.
ROLLED SPICED BEEF ( Copyrighted; Reprint Forbidden. )
GENERAL HINTS FOR CURING MEATS. ( Copyrighted; Reprint Forbidden. )
CHILLING MEATS. ( Copyrighted; Reprint Forbidden. )
OVERHAULING. ( Copyrighted; Reprint Forbidden. )
HOW TO BOIL HAMS. ( Copyrighted; Reprint Forbidden. )
USING BRINE TWICE. ( Copyrighted; Reprint Forbidden. )
ICE WATER.
PUMPING MEATS. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR PUMPING. ( Copyrighted; Reprint Forbidden. )
USE ONLY PURE SUGAR ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
HANDLING CALVES' STOMACHS OR RENNETS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
ROPY OR STRINGY BRINE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
BOILING THE BRINE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
CLEANSING CURING PACKAGES ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
SOME CAUSES FOR SOUR HAMS. ( Copyrighted; Reprint Forbidden. )
HAMS AND SUPERIOR HAMS. ( Copyrighted; Reprint Forbidden. )
HOW TO SMOKE PICKLE-SOAKED MEAT. ( Copyrighted; Reprint Forbidden. )
CLEANING LARD TIERCES FOR CURING PURPOSES. ( Copyrighted; Reprint Forbidden. )
USE ONLY PURE SPICES ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
A CHEAP TEMPORARY SMOKE HOUSE. ( Copyrighted; Reprint Forbidden. )
HOW TO KEEP HAMS, SHOULDERS, BACON, DRIED BEEF, AND ALL KINDS
WASHING CURED MEAT BEFORE SMOKING. ( Copyrighted; Reprint Forbidden. )
BRINE ABSORBS FOREIGN ODORS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
HOW LONG BRINE SHOULD BE USED ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
DRY SALT MEATS.
HOW TO CURE DRY SALT SIDE MEATS. ( Copyrighted; Reprint Forbidden. )
HOW LONG TO CURE DRY SALT SIDES. ( Copyrighted; Reprint Forbidden. )
HOW LONG TO CURE HEAVY DRY SALT SIDES. ( Copyrighted; Reprint Forbidden. )
TEMPERATURE OF COOLER FOR DRY SALTING.
DRY SALT CURING BY BUTCHERS WHO HAVE NO ICE MACHINE.
DESCRIPTION OF BARRELED PORK.
DIRECTIONS FOR CURING BARRELED PORK. ( Copyrighted; Reprint Forbidden. )
TEMPERATURE FOR BARRELED PORK. ( Copyrighted; Reprint Forbidden. )
BARRELED PORK NEED NOT BE OVERHAULED. ( Copyrighted; Reprint Forbidden. )
DRIPPINGS FROM REFRIGERATING PIPES. ( Copyrighted; Reprint Forbidden. )
SWEET PICKLED SPARE RIBS RECIPE FOR CURING SPARE RIBS. ( Copyrighted; Reprint Forbidden. )
BEEF TONGUES HOW TO CURE BEEF TONGUES. ( Copyrighted; Reprint Forbidden. )
GARLIC FLAVORED BEEF TONGUES. ( Copyrighted; Reprint Forbidden. )
HOG TONGUES HOW TO CURE HOG TONGUES.
CURING BEEF CHEEKS FOR CANNING. ( Copyrighted; Reprint Forbidden. )
LIVERS CURING HOG LIVERS. ( Copyrighted; Reprint Forbidden. )
CURING BEEF LIVERS. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR CURING LEAN SHOULDER BUTTS. ( Copyrighted; Reprint Forbidden. ) LIGHT WEIGHT BUTTS.
HOW TO CURE BUTTS IN OPEN TIERCES. ( Copyrighted; Reprint Forbidden. )
QUANTITY OF BRINE TO USE FOR CURING 100 LBS. OF BUTTS. ( Copyrighted; Reprint Forbidden. )
HOW TO OVERHAUL BUTTS WHEN CURING IN OPEN PACKAGES. ( Copyrighted; Reprint Forbidden. )
HOW TO CURE BUTTS IN CLOSED UP TIERCES. ( Copyrighted; Reprint Forbidden. )
ROLLED BONELESS BUTTS OR BUTT SAUSAGE. ( Copyrighted; Reprint Forbidden. )
HOW TO CURE MEAT FOR LUNCH HAM OR NEW ENGLAND STYLE PRESSED HAM
HOW TO MAKE NEW ENGLAND STYLE PRESSED HAMS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
BOLOGNA HOW TO CURE MEAT FOR MAKING FINE BOLOGNA AND FRANKFURT
HOW TO CURE BEEF OR PORK TRIMMINGS WITH FREEZE-EM-PICKLE (
HOW TO PACK IN BARRELS OR TIERCES ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
PROPER TEMPERATURE FOR STORING TRIMMINGS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
HOW TO MAKE BOLOGNA AND FRANKFURTS FROM FRESH BEEF AND PORK
FORMULA FOR BOLOGNA SAUSAGE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
BOILING BOLOGNA. ( Copyrighted; Reprint Forbidden. )
BOILING LARGE BOLOGNA. ( Copyrighted; Reprint Forbidden. )
SALTING FAT FOR BOLOGNA.
HOW TO COLOR THE CASINGS OF SMOKED SAUSAGE WITH ZANZIBAR-CARBON
METHOD OF COLORING THE CASINGS OF SAUSAGE IN GOVERNMENT INSPECTED PACKING HOUSES
Directions for Momentarily Dipping Smoked Sausage such as Bologna, Frankfurt, etc.
FRANKFORTS FRANKFORT SAUSAGE; HOW TO MAKE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
COLORING FRANKFURT SAUSAGE CASINGS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
CURING BEEF CHEEKS FOR BOLOGNA AND FRANKFURTS ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
DIRECTIONS FOR DRY SALTING BEEF AND PORK CHEEK MEAT (
CURING BEEF AND PORK HEARTS FOR BOLOGNA AND OTHER SAUSAGE. ( Copyrighted; Reprint Forbidden. )
GERMAN STYLE HAM SAUSAGE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
HOW TO PREPARE CASINGS BEFORE STUFFING. ( Copyrighted; Reprint Forbidden. )
HOW TO PREVENT BURSTING AND SHRINKING OF SAUSAGE. ( Copyrighted; Reprint Forbidden. )
HAMBURGER STEAK HOW TO SEASON HAMBURGER SO AS TO MAKE IT MORE
HAMBURGER SAUSAGE
DIRECTIONS FOR MAKING HAMBURGER SAUSAGE. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR MAKING FRESH PORK SAUSAGE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
SMOKED PORK SAUSAGE ( Copyrighted; Reprint Forbidden. )
HEAD-CHEESE HOW TO CURE MEAT FOR HEAD CHEESE. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR MAKING HEAD CHEESE. ( Copyrighted; Reprint Forbidden. )
LIVER-SAUSAGE CURING MEATS FOR LIVER SAUSAGE. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR MAKING LIVER SAUSAGE. ( Copyrighted; Reprint Forbidden. )
DIRECTIONS FOR MAKING BRAUNSCHWEIGER LIVER SAUSAGE. ( Copyrighted; Reprint Forbidden. )
SMOKED COLORED LIVER SAUSAGE
BLOOD SAUSAGE. ( Copyrighted; Reprint Forbidden. )
TONGUE BLOOD SAUSAGE ( Copyrighted by B. Heller and Co., Reprint Forbidden. )
DIRECTIONS FOR MAKING BLOOD SAUSAGE. ( Copyrighted; Reprint Forbidden. )
SUMMER SAUSAGE CERVELAT DIRECTIONS FOR MAKING SUMMER SAUSAGE
DIRECTIONS FOR MAKING ITALIAN STYLE SALAMI SAUSAGE (
DIRECTIONS FOR MAKING HOLSTEIN STYLE SAUSAGE. ( Copyrighted; Reprint Forbidden. )
HOW TO COLOR THE CASINGS FOR HOLSTEIN STYLE SAUSAGE. (
SWEDISH STYLE SAUSAGE ( Copyrighted by B. Heller and Co.; Reprint Forbidden. )
HOW TO COLOR THE CASINGS FOR SWEDISH STYLE METWURST. (
POLISH STYLE SAUSAGE DIRECTIONS FOR MAKING POLISH STYLE SAUSAGE ( Copyrighted; Reprint Forbidden. )
HOW TO COLOR THE CASINGS FOR POLISH STYLE SAUSAGE ( Copyrighted
THERE IS NO HIGHER ART THAN THAT WHICH TENDS TOWARDS THE
FRESH TRIPE AND PIGS FEET.
SWEET BREADS AND BRAINS.
PICKLED PIGS FEET ( Copyrighted; Reprint Forbidden. )
STORING PICKLED PIGS FEET. ( Copyrighted; Reprint Forbidden. )
PICKLING TRIPE. ( Copyrighted; Reprint Forbidden. )
MINCE MEAT. ( Copyrighted; Reprint Forbidden. )
SOUSE DIRECTIONS FOR MAKING SOUSE. ( Copyrighted; Reprint Forbidden. )
VINEGAR PICKLED PIG'S TONGUES. ( Copyrighted; Reprint Forbidden. )
HORSERADISH. ( Copyrighted; Reprint Forbidden. )
SAUER KRAUT. ( Copyrighted; Reprint Forbidden. )
PICCALILLI. ( Copyrighted; Reprint Forbidden. )
CHOW CHOW. ( Copyrighted; Reprint Forbidden. )
DILL PICKLES. ( Copyrighted; Reprint Forbidden. )
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