up my fat trimmings._
Answer.--The best way to make use of your fat trimmings is to work them
up into Pork Sausage, using plenty of Bull-Meat-Brand Sausage Binder to
absorb the fat. When plenty of Bull-Meat Sausage Binder is used the fat
stays in the sausage when fried instead of frying out. This keeps the
meat from shrinking.
[Illustration: FREEZE-EM PICKLE]
For Curing Hams, Bacon, Shoulders, Corned Beef, and for Curing Beef and
Pork for making all kinds of Sausage
Freeze-Em-Pickle is a preparation for Curing Hams, Shoulders, Bacon,
Corned Beef, Dry Salt Meat, Pickled Pork and Meat for Making Bologna
and other kinds of sausage, etc. The Freeze-Em-Pickle Process
retards fermentation and souring of brine when used according to our
directions. It gives a delicious, mild flavor, curing the meat more
uniformly and with a fine color. By its use curing is made easier, and
anyone, without being experienced, can cure meats successfully.
Trimmings and sausage meats treated with dry Freeze-Em-Pickle can be
stored away for six months, or even longer, and will then make better
sausage than will fresh meats. Dry curing meats for sausage by the
Freeze-Em-Pickle Process congeals the albumen in the meat, so that it
and the juices do not draw out in the form of brine. It thus keeps more
of the nutriment and flavor in the meat and sausage, making it more
juicy and better when fried or otherwise cooked.
Those using the Freeze-Em-Pickle Process have an absolute guaranty
in its use and can always depend upon getting good results when our
directions are followed. It possesses the advantage which the curer of
meat has been seeking for years, and it also fully complies with the
State, National and Foreign Food Laws.
The Freeze-Em-Pickle Process of curing meats gives a mild, delicious
flavored cure. Meats cured by it will not be too salty, but will have
that sugar-cured flavor which is so much liked.
MAKING BOLOGNA AND FRANKFURT SAUSAGE
The Freeze-Em-Pickle Process is highly recommended for preparing meat
for Bologna, Frankfurts, etc. When the meat for Bologna and Frankfurt
Sausage is prepared by this Process, the sausage made will be juicy and
delicious.
ELIMINATE MEAT-CURING TROUBLES
Packers, Butchers and Curers have many difficulties in turning out
good, sweet-pickle cured meat. By adopting the Freeze-Em-Pickle Process
these troubles are eliminated and the finished products are superior to
those made in other ways.
=Write for Lowest Prices=
[Illustration]
Our Guaranty
We guarantee that Freeze-Em-Pickle does not contain any ingredient
that has been ruled out by any food law and we further guarantee that
the Freeze-Em-Pickle Process of curing meats is in accordance with the
requirements of the Federal Meat Inspection Law. We also guarantee that
meats cured by the Freeze-Em-Pickle Process will have a fine flavor and
a mild, sweet cure when our directions are followed in every detail.
We guarantee that meats treated by the Freeze-Em-Pickle Process will
not spoil nor sour if kept under proper conditions. Freeze-Em-Pickle is
being used by many United States Government Inspected Packing Houses
throughout the country.
[Illustration]
_B Heller & Co_
The Secret of Making Money in Meat Products Lies in the Prevention of
Losses
Save Money by Preventing the Losses Due to Spoiled Meat
Use B. HELLER & CO’S “A” CONDIMENTINE
“A” Condimentine is a Condimental Preparation used as an aid in Keeping
in a Fresh Condition for a reasonable time Fresh Sausage such as Pork
Sausage, Liver Sausage, Head Cheese, etc. Does not alter the Natural
Color of the meat.
[Illustration]
“A” Condimentine complies with Pure Food Laws, National and State. Its
use is permitted in Government Inspected Packing Houses.
It is worked into the sausage with the seasoning, simply adding ¾ to
1 pound “A” Condimentine to every 100 pounds of meat. In this way,
uncured meats can be shipped long distances or held without loss of the
fresh, red color for a reasonable period. Its nominal cost is a cheap
insurance against loss from spoilage.
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B. HELLER & CO’S “B” CONDIMENTINE
For Use in Smoked Sausage, Meat Loaves, etc.
KEEPS YOUR SAUSAGE IN GOOD CONDITION FOR A REASONABLE TIME
“B” Condimentine is a preparation for assisting in keeping Smoked
Sausage, such as Bologna, Frankfurts, Ham-Bologna, Summer Sausage, Meat
Loaves, etc., in marketable condition for a reasonable length of time.
[Illustration]
Smoked Sausage can be kept in good condition for a reasonable time by
using “B” Condimentine, and may be Shipped to a Distance with Safety.
The Sausage will remain in firm condition for a reasonable length of
time. The meat will also retain a Red Color.
It is easy to use, simply adding it as spices are added, ¾ to 1 pound
“B” Condimentine to every 100 pounds of meat. The benefits derived from
“B” Condimentine are out of all proportion to the nominal cost.
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BERLINER BRAND KONSERVIRUNGS SALT (CONSERVING SALT) (WHITE) USED FOR
FRESH MEATS VEAL, MUTTON, GAME, ETC.
For Salting and as an aid in Keeping in Good Condition Pork and Liver
Sausage, Head Cheese, etc., also used for the temporary keeping of
Fresh Meats such as Veal, Mutton, Game, etc. It does not contain any
ingredients prohibited under the National or State Pure Food Laws.
[Illustration]
It is easy to use, being added to the meat like spice, a simple and
effective process.
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BERLINER BRAND
KONSERVIRUNGS SALT
(CONSERVING SALT) (RED CURE)
USED FOR
CURING
HAMS, BACON, TONGUE, DRIED
BEEF, PICKLED PORK, MEAT,
PIGS FEET, HEAD CHEESE, ETC.
For Curing Hams, Bacon, Tongues, Dried Beef, Pickled Pork, Pigs Feet,
Head Cheese, Meat, etc., and for Salting Trimmings for Bologna and
Frankfurt Sausage. It does not contain any ingredients prohibited under
the National or State Pure Food Laws.
[Illustration]
The Red Konservirungs salt is added to the uncured sausage meats
intended for smoking, just as salt or spices would be added.
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B. HELLER & CO’S. HAM-ROLL-INE
[Illustration: A Meat Curing Preparation used in Making Prepared Ham
Rolls
Ham-Roll-Ine is a powdered preparation put up expressly for curing Ham
Trimmings used in making Sausage or Ham Rolls. It produces a Fine, Mild
Cure, and gives the meat a beautiful appetizing color and excellent
flavor.
Ham or Sausage Rolls in which Ham-Roll-Ine is used are kept in a fresh,
appetizing condition when displayed on the counter, thereby greatly
increasing the sales.
Ham-Roll-Ine complies with the United States Government Meat Inspection
Regulations, and its use is permitted in all Government Inspected
Packing Houses. It is legal to use under the United States Pure Food
Laws.
Directions for making Ham Rolls or Sausage Rolls will be sent on
request.
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Keep Your Sausage, Sweetbreads, Pigs Feet, etc., in Better Condition by
Using
COLD-STORINE
TRADE MARK REGISTERED
REDUCES LOSSES FROM SPOILED GOODS
[Illustration]
By simply storing your Sausage, Sweet Breads, Pigs Feet, Tripe, etc.,
in a solution of Cold Storine over night, you will increase your
profits by reducing losses from the spoiling of these products.
Losses due to spoiled meats cut down profits greatly, and the butcher
should be interested in an article that reduces such losses. Use Cold
Storine and you will reduce your losses from spoilage.
By keeping the sausages in this way, they do not dry out or become
slimy or moldy as they do when hung in the cooler.
=Write for Prices=
[Illustration: FREEZE-EM]
(TRADE-MARK REGISTERED)
[Illustration]
FOR ICE BOXES:--After thoroughly washing every part of the interior
with hot water and soap or a reliable washing powder (we strongly
recommend Ozo Washing Powder) prepare a rinsing solution by dissolving
four ounces of Freeze-Em to each gallon of Hot Water required, and
thoroughly rinse every corner and crevice with this rinsing solution.
We recommend this same strength rinsing solution for rinsing Blocks,
Pails, Tubs and all Butchers and Sausage Makers Tools and Machinery.
When cleaning old barrels used for Curing, use the same strength
solution on both the inside and outside of all barrels before putting
in new brine, always using fresh boiling hot water for the final rinse.
Freeze-Em is an entirely different article to Freeze-Em Pickle. The
latter is the wonderful curing compound used in Government Inspected
Packing Houses. (See pages 248-250)
=Write for Lowest Prices=
[Illustration: FREEZE-EM]
(TRADE MARK REGISTERED)
New Style Package Adopted Jan. 1, 1918
[Illustration]
For many years Freeze-Em has been packed only in one and five-pound
bottles. On account of the high freight rate on Chemicals in glass, we
decided to change this package. From now on, our trade can procure it
in cans if they so desire, although we will continue to supply it in
bottles to those who prefer that style package. The cans will effect
a saving in transportation for our trade that will be well worth
considering.
The liberal use of Freeze-Em, in either style package, prevents the
corrupting influence of decomposing meat particles in meat block tops
and other tools, utensils and machinery.
It is put up in 1-pound and 5-pound cans, 25-pound and 50-pound pails,
100-pound kegs, half-barrels of 200 pounds, and barrels of 500 pounds.
=Write for Lowest Prices=
DEODORINE
Trade-Mark
THE DEODORIZER THAT LEAVES NO SMELL
[Illustration]
A Powerful and Harmless Deodorizing Disinfectant, for use in places
where a Disinfectant is desired which does not give off any odor from
itself but immediately destroys the odor with which it comes in contact.
=Deodorine= produces a solution that will Destroy Offensive Odors and
will NOT leave any odor of itself. Most Deodorizers have an odor of
their own, which in many instances is as offensive as the odor they
are expected to remove. Such Deodorizers cannot be Used around Food
Products, because of the smell which they impart to such articles.
Not so with Deodorine. It destroys the Odors of Putrefaction by
Substituting Oxygen for the Foul Air.
Deodorine Solution is Not Caustic and will not injure any metal, Wooden
or Porcelain ware, neither will it injure or irritate the hands or
other portions of the skin with which it comes in contact.
Deodorine can be used to Destroy the Offensive Odors which form in
Urinals, Toilets, Cuspidors, etc. As soon as it is applied, the Odors
Cease.
Deodorine is very cheap to use. One teaspoonful makes two gallons of
Deodorizing Solution, suitable for Sprinkling Floors, Washing out Ice
Boxes, Fish Boxes, Flushing Urinals, etc. It is so cheap that it can
be freely used, and it leaves the air in any room where it is used so
Sweet and Pure that after a trial no Butcher or Fish Dealer will do
without it.
It destroys the odors arising from decomposing particles of meat or
fish which may have lodged in floor cracks, and checks their further
decomposition.
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Your Customers are Interested in the Sanitary Condition of Your Place
of Business
BY USING
[Illustration: _Aseptifume_ TRADE MARK REGISTERED]
=You will Secure their Confidence and make Sure of their Continued
Patronage because your place will be Clean.=
[Illustration]
Aseptifume is used for Purifying the Air and Destroying Obnoxious Odors
in Hide Rooms, Rendering Rooms, Slaughter Houses, and many other places.
It can be used in Refrigerators, Fruit and Vegetable Cellars, etc., by
removing all Food Products and then Burning Aseptifume in them.
This method of Using Aseptifume will put Food-Storage Places in better
and more Wholesome Condition.
Left over-night in a sealed room, it kills flies and all other insects
there and destroys objectionable odors.
=Write for Lowest Prices=
[Illustration]
BULL-MEAT-BRAND FLOUR
Highly Recommended as a Sausage Binder and Meat Juice Absorbent
Sausage makers who have made a test of Bull-Meat-Brand Flour say that
it is a most satisfactory Blender, Binder and Absorbent for Bologna,
Frankfurts, Pork Sausage, etc.
Bull-Meat-Brand Flour is a Pure Cereal Product made from the Glutinous
parts of selected grain and contains no adulterants of any kind.
It possesses those absorbing and binding qualities which make it
especially adapted for use in sausage making. It adds to the nutritive
qualities of the sausage through its tendency to absorb and retain the
meat juices and fats. This makes the sausage more juicy and appetizing.
[Illustration: BULL-MEAT-BRAND Flour]
Bull-Meat-Brand Flour does not dry out nor become lumpy, but blends
with the meat and fat when used according to our directions.
Bull-Meat-Brand Flour complies with the requirements of the Pure Food
Laws. Being a wholesome and nutritious article of food in itself, it
improves the sausage in flavor by holding the juices in the sausage.
Our guarantee is attached to every package of Bull-Meat-Brand Flour
leaving our factory.
=Prices on Application=
Don’t Envy the Successful Sausage Maker
But Make Your Sausage Equal Any In Flavor
BY USING OUR
PREPARED SAUSAGE SEASONINGS
Be A Successful Sausage Maker Yourself
SATISFACTION GUARANTEED
[Illustration]
In order to make Fine Sausage the Sausage Maker must use Fine
Seasonings. It pays to use the very best Seasonings that can be
obtained.
Zanzibar-Brand Prepared Sausage Seasonings are made from carefully
tested and selected spices and herbs. Their use gives to Sausage a
delicious and appetizing flavor. The pleasing aroma arising from
cooked Sausage containing these Seasonings adds zest to the appetite.
Zanzibar-Brand Sausage Seasonings are 100% Spices and Herbs.
There are so called sausage seasonings on the market which contain 40%
to 50% bread crumbs. Buy the all seasoning kind (Zanzibar-Brand) and be
safe.
Our Zanzibar-Brand Sausage Seasonings cost a little more than the
ordinary kind, but they are Guaranteed to be All Spice and Free from
Adulteration.
The Formulas from which the Zanzibar-Brand Sausage Seasonings are made
are old Secret Formulas the property of B. Heller & Co. These Formulas
have been used in past generations in the Heller Family, and also by
Mr. Adolph Heller, while in the Packing and Sausage Business. The added
Perfection of these Formulas has been brought about through the twenty
years of B. Heller & Co’s experience as Experts and Consulting Packing
House Chemists.
Zanzibar-Brand Prepared Sausage Seasonings impart a Fine Flavor as well
as a Delicious Aroma to all kinds of Sausage. The ingredients used
in the Zanzibar-Brand Seasonings are Pure, and of High Quality. The
combinations impart to Sausage a Zestful and Piquant Flavor entirely
their own, which is very Delicious and Appetizing and one which is
exceedingly pleasing. Zanzibar-Brand Seasonings will help increase
anyone’s Sausage Trade wherever used, because the Sausage Flavored with
these Seasonings will have such a Fine Flavor as well as an Appetizing
Aroma.
Owing to the Zanzibar-Brand Seasonings being Free from Adulterations,
and of High Quality, it is necessary to use only one-half as much
of the Zanzibar-Brand Seasonings as of diluted and adulterated
prepared Seasonings or Spices. It, therefore, can be seen that our
Zanzibar-Brand Seasonings are Cheaper owing to the small amount
required to give the Sausage the Desired Flavor. Any Sausage Maker who
will try these Seasonings will always use them, not only because they
give such a Delicious Flavor to the Sausage, but also owing to the
economy in their use.
Following are the principal seasonings we put up, used by some of the
most celebrated sausage makers:
Pork Sausage Seasoning, without Sage
Pork Sausage Seasoning, with Sage
Bologna, Smoked Sausage Seasoning
Frankfurt and Wiener Sausage Seas’ng
Liver, Blood, Head Cheese Seasoning
Swedish Style Sausage Seasoning
Polish Style Sausage Seasoning
Summer Sausage Seasoning
Pickled Tongue, Pigs Feet Seasoning
Corned Beef Seasoning
Hamburger Seasoning
Spanish Style Sausage Seasoning
Chile Powder, Zanzibar-Brand
They are put up in cans of 10, 25, 50 and 100 pounds and in barrels of
300 pounds.
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B. HELLER & CO’S ZANZIBAR-BRAND CHILE POWDER
Keep Up Quality and Get the Business by Using Our Chile Powder
A Flavor for Spanish Style Dishes
[Illustration]
A Fine Flavoring for Chile Con Carne, Chile Loaves, Tamales, Salads,
Chorizos, etc.
Zanzibar-Brand Chile Powder is different from the general run of Chile
Powders. It is especially prepared for the flavoring or seasoning of
Mexican or Spanish Style Food Dishes, such as Chile Con Carne, Tamales,
Enchiladas, Chile Loaves, Chorizos, Gravies, Salads and many other
dishes.
When you feel a longing for something good to eat, and cannot express
your desire in words, something that will sharpen appetite and gratify
an unsatisfied craving, try our Chile Powder in one of the dishes above
named, and you will find satisfaction and content.
Put up in cans of various sizes, containing 5, 10, 25, 50, or 100
pounds, and in 225-pound drums.
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B. HELLER & CO’S ZANZIBAR-BRAND SAVORY JELL-JELL
Produces a Delicious Jell for Filling in Meat Preparations
[Illustration]
For use in Meat Pies, Meat Loaves, Head Cheese, Souse, Jellied Pigs
Feet, or any Meat Food Products where it is desired to have a nice
jellied appearance when cold.
The flavors of the spices and aromatics used to produce Savory
Jell-Jell are so thoroughly combined during our process of manufacture
that no particular flavor is predominant. The flavors are evenly
balanced and blended.
Use Savory Jell-Jell to fill Meat Pies, mix in with the Meat Loaves
before baking and as a Jell Binder and Flavoring in Head Cheese.
The Flavor of Savory Jell-Jell Can Not be produced
by a Mixture of Spices
=Prices on Application=
[Illustration]
B. HELLER & CO’S ZANZIBAR-BRAND CELERY-ZEST
Zanzibar-Brand Celery-Zest is a combination of Celery and other
condiments. It is finely pulverized, and therefore mixes readily and
uniformly with articles of food in which it is used, giving them a
Delicious Celery Flavor without salt.
Zanzibar-Brand Celery-Zest possesses all the flavoring qualities of
the finest fresh celery, and has the advantage of being available for
use at all seasons of the year. It is always ready for use and does
not spoil. It is unsurpassed for flavoring Meat Loaves, Sausages, and
dishes prepared for delicatessen stores, using Celery-Zest for its
spicy celery aroma. It has a distinctive flavor which will increase the
business of any one using it.
It imparts an appetizing, zestful flavor like that obtained from fresh
celery. It is free from salt therefore does not make articles in which
it is used salty.
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B. HELLER & CO’S VACUUM-BRAND GARLIC COMPOUND (GARLIC AND CEREAL)
An Appetizing Flavor for High Grade Foods
[Illustration]
Vacuum-Brand Garlic Compound is a powder made from Selected Fresh
Garlic. The Fresh Garlic is Dried, Evaporated, Powdered and Combined
with Cereal to retain the essential flavoring principle by a Special
Process of our own. Our method of preparing Vacuum-Brand Garlic
Compound holds the Delicious Flavoring Properties of the Fresh Garlic
in a manner that permits their being easily and thoroughly mingled with
the foods to be flavored. Vacuum-Brand Garlic Compound is Excellent
as a Flavoring for Bologna and Frankfurt Sausage, Corned Beef, Chile
Sauce, etc.
It is put up in cans of various sizes, containing 1, 5, 10, 25, 50, and
100 pounds; also in barrels containing 250 pounds.
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B. HELLER & CO’S VACUUM-BRAND Pure Garlic Powder
[Illustration]
This is the Pure Garlic with the moisture extracted and then finely
powdered.
Available and ready for use at all times in any climate; unvarying in
its strength, goes farthest, and most economical in use.
Its powder form admits of a more even distribution.
=Vacuum-Brand Pure Garlic Powder= is suitable for Meats, Sausages, Meat
Loaves, and other food products.
This Garlic is recommended for use in Sausage and other food products
in which no cereal is used. In foods where cereals are used the Garlic
Compound is the best and cheapest to use.
We guarantee Vacuum-Brand Garlic Powder to comply with the National and
State Pure Food Laws, and our guarantee is affixed to each package.
It is put up in cans of various sizes, containing 1, 5, 10, 25, 50, and
100 pounds; also, in barrels containing 250 pounds.
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ZANZIBAR-CARBON
CERTIFIED CASING BROWN COLOR
Zanzibar-Carbon Certified Casing Brown Color Gives Sausage Casings an
Appetizing Smoke Shade Color.
[Illustration]
Zanzibar-Carbon Brand Certified Casing Brown Color is a Harmless Color.
Each batch is tested and passed as permissible and as harmless by
the United States Department of Agriculture, before being shipped by
us and it is therefore legal to use under the rulings of the Federal
Meat Inspection Law and may be used under the Government rules in
Packing Houses and Sausage Factories having United States Government
Inspection. (See guarantee on page 271.)
This Color gives the Sausage Casings an Appetizing, Attractive
Appearance. It should be used by all sausage manufacturers because it
is a Harmless Color, and perfectly safe to use. It is Guaranteed to
give satisfaction when our directions are followed.
B. HELLER & CO.
Zanzibar-Carbon Casing-Brown saves time and shrinkage--saves the
juices, flavor, and appearance of sausage by cutting down the time
needed for smoking. It does not color the water when the customer
re-cooks the sausage.
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B. HELLER & CO’S ZANZIBAR-CARBON-BRAND Color for Liver Sausage Casings
[Illustration]
ZANZIBAR-CARBON-BRAND CASING YELLOW
MIXTURE GIVES TO LIVER SAUSAGE CASINGS
THAT APPETIZING YELLOW COLOR
Zanzibar-Carbon-Brand Casing Yellow Mixture is used for the purpose of
giving Liver Sausage Casings an Attractive Light Smoke Shade Color; an
appearance that is so greatly desired by makers of Smoked Liver Sausage.
Casing Yellow Mixture should be used by all progressive Sausage Makers
as a great help in building business.
Zanzibar-Carbon-Brand Casing Yellow Mixture is a Harmless, Yellow Smoke
Shade Color. Each batch is tested and passed as permissible by the
United States Department of Agriculture before it is shipped by us. It
is legal to use under the Federal Meat Inspection Law, and may be used
in Packing Houses and Sausage Factories having United States Government
Inspection when used according to the rulings. (See guarantee on page
271)
Both the Liver Sausage Casing-Color and the Smoked Sausage Casing-Color
are put up in cans of various sizes, containing 1, 5, 10, 25, 50, and
100 pounds.
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OUR GUARANTY
We hereby Guarantee that Zanzibar-Carbon-Brand Colors are Harmless,
as the only Coloring Matters used are Certified Colors, which are
permitted to be used by the United States Government. By this we mean
that a sample of each batch of Zanzibar-Carbon Brand Casing Mixtures
has first been submitted to the United States Government at Washington,
D. C., to be tested and be passed on as permissible before any of it is
shipped by us. The Government gives us a certificate number for each
lot. The numbers and our Guarantee are on each can. It is therefore
legal to use these Colors under the Government rulings in United States
Government Inspected Packing Houses for Coloring Sausage Casings.
[Illustration: ZANZIBAR CARBON
REGISTERED TRADE MARK
B. HELLER & CO. CHEMISTS CHICAGO. U.S.A.]
The genuine ZANZIBAR-CARBON-BRAND CASING BROWN and Casing YELLOW
mixtures are sold in cans only, and not in bulk. Every can is sealed
with a lead seal. The following is a facsimile of the seal we use for
sealing all these cans.
[Illustration: SEALED
Showing one side of lead seal]
[Illustration: B.H. & CO. CHGO. U.S.A.
Showing other side of lead seal]
$1000.^{00} GUARANTEED WINDOW CLEANER
[Reg. U. S. Pat. Off]
[Illustration]