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Sausages, to Prepare the Skins For

A hog's or an ox's intestines are used to put sausages into. They are thus prepared. Empty them, cut them into lengths, and lay them for three or four days in salt and water, or weak lime-water. Turn them inside out two or three times, and scrape them well. Rinse them well, dry them with a soft cloth, and they will be ready for use.