Douglas's encyclopaedia : a book of reference for bacon curers, bacon factory managers, bacon agents, meat purveyors, meat inspectors, meat salesmen, abattoir superintendents, city, county, or local authority officiers, cold store proprietors and managers, sausage and pork pie makers, and all other industries associated with the meat, pork, provision, and general food trades / compiled and published by William Douglas & Sons Limited.

Date:
[1901]
Catalogue details

Licence: In copyright

Credit: Douglas's encyclopaedia : a book of reference for bacon curers, bacon factory managers, bacon agents, meat purveyors, meat inspectors, meat salesmen, abattoir superintendents, city, county, or local authority officiers, cold store proprietors and managers, sausage and pork pie makers, and all other industries associated with the meat, pork, provision, and general food trades / compiled and published by William Douglas & Sons Limited. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Welsh Butter Factory. “ Whee-Gee ” Clip. important part, so much so that it is difficult to conceive how a butter trade can be done, more especially at a distance from the great towns, without the assistance of Western Australia.—The Registrar General’s Report gives the following information regarding the Colony :—- The number of live stock on 31st December 1899 included— Milk Receiving Tank and Separators, Letterson Creamery refrigerating plant. Doubtless in future it will become as necessary a part of the butter factory to have refrigerating machinery as to have a butter worker or separator. Horses - 65,918 Cattle ' - 297»o75 Sheep - 2,282,306 Pigs - 55.953 Goats - 5.987 In the same year the exports included wool to the value of ,£423,296, and hides and skins ,£82,981. There are two bacon factories and one butter factory in the Colony. The chief industry is gold mining, and pastoral pursuits take a very secondary place so far as produce is concerned. Westphalian Bologna.—Take equal parts of fat and lean raw pork cut into small pieces the size of a hazelnut mix with 16 ozs. salt, and \\ ozs. ground pepper. Stuff in hog casings, let them hang in an airy place for a few days, then smoke one week. They are eaten either raw, boiled, or fried. Westphalian Sausage.—Take three parts of lean and one part of fat pork, and cut into small pieces like dice. The meat of the neck and forelegs of young pigs is best suited for this sausage. When it is all put up, season with salt, pepper, and cloves, so that it tastes mildly of the spices, and knead all together; stuff into long narrow casings, and let dry out of doors for several days, then smoke yellow. Note.—The above sausage is made almost exactly like the “ Saster ” of the country people in Scotland, only in the north the smoking is omitted, and the “ Sasters ” are dried by hanging from a string attached to the ceiling in the kitchen. The Scotch sausages are usually kept for several months before being used. “ Whee-gee ” Clip.—An apparatus for holding meat, etc., in position for cutting and slicing, and of considerable use to butchers, ham curers, hotels, restaurants, etc. It is a cleanly apparatus, takes up very little room, and does away with the necessity for clutching the meat with the left hand Fig. I. “Whee-Gee Clip. Mr John Williams, Penlan, Llanginning, St Clears, Chairman of the St Clears Company, when cutting. The clip prevents the meat from wobbling and consequent ragged cuts, and it can also be used as a