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Sect. 1.-Sausages

482. These savoury compounds are made with various materials, chopped and mixed together either by the hand or with the aid of a common chopper and board, or with a sausage-making machine, which last acts remarkably well, but is not required often enough in private houses to warrant its purchase. They are afterwards put into properly-cleaned lengths of the entrails of the ox, sheep, calf, or pig, and tied at short intervals with common fine string. In cleaning the entrails they are turned inside out, stretched on a smooth stick, and well scraped and washed in several waters,