A DISGRACEFUL THING TO CELEBRATE.
GERMANY, so we are informed, has recently celebrated the thousandth anniversary of its national food specialty, the sausage. This bag of mystery is referred back—we know not upon what authority—to the year 897. In those days it consisted simply of a goat’s stomach stuffed with fat and blood. This scarcely sounds appetizing, but the description is not ours. The introduction of cinnamon and saffron into the manufacture of the sausages of Frankfort and Strasburg, about the year 1500, first gained for them their world-wide fame. Since that time these flavorings have been employed in all parts of the world to disguise and render palatable the nauseous scraps and gleanings of the shambles and the knacker’s yard [where broken-down horses are slaughtered and sold] even to this present year of grace, as our newspaper reports are constantly demonstrating.—London (England) Herald of the Golden Age.