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A German Speisekarte: Germany (Not more dissimilar)

Not more dissimilar are the hams of the thick-jowled swine of Westphalia and those of the long-snouted brindled hogs of Rothenburg an der Tauber, than are the various sausages of different districts. Indeed, with the sausage alone Germany might form a rampart round the world, and float a navy upon her daily tide of beer.

Of the innumerable varieties, the well-known Cervelat is the largest, and of these the most colossal come from Braunschweig, which also produces the finest Knack- and Zungenwürste, the finest truffled geeseliver as well as calves'-liver sausages coming from Strassburg. Although the Plockwurst, the diminutive Wienerbrühwürstchen, the tiny Lübecker Saucisschen, the Schlackwurst, and very many other kinds are not included in the subjoined list relating to this specialty, its perusal will be found of absorbing interest by the connoisseur, and its study remind the too unobservant traveller who has sojourned in Germany of, alas! how many neglected opportunities. The quotations are given in marks and kilograms, the mark equalling twenty-five cents and the kilogram being equivalent to a little over two pounds. The record being that of a north-German shop, southern Germany is only meagrely represented, and the list sounds its own praises too well to call for comment:

Preis Verzeichniss.

Per Kilo.

Per Kilo.

Brauenschweiger.

M. Pf.

Gothaer.

M. Pf.