WHAT IS A SAUSAGE?

New Zealand Herald, Volume XLVI, Issue 14109, 10 July 1909, Page 2 (Supplement)

WHAT IS A SAUSAGE?

BEWILDERED JUDGE LEARNS -WHfIR : ; ARE THE INGREDIENTS. Sausages, like eggs, are apparently.opal to classification. v . There is the fresh to 9 sage, -the preserved sausage, and the cos-1 mercial sausage. ■■■ .. ' „•' j All these terms were used in the ecsfis of an appeal against a conviction at (ki London Sessions, the appellant being butcher, who had been fined for eellingl| pork sausage which was not. of the nate,yj substance, and quality of the article of'fed t < demanded by the purchaser. '■ v p The facts were not disputed. ; Ilvjuik admitted that the sausage contained «s»rj preservative 22.4 grains., of boric acid » the | pound, ; but • the case' of. the ; City-isf Westminster, which was the original praes- |f cutor in the matter, was that it was qui!* unnecessary } from a commercial point ■■';, view to use boric acid in the case of 'tied fej sausages ;as distinct from preserved sau- m sages. 7 jbi •,: Towards the .close of the - appeal-tin learned judge,' Mr. Wallace, remark^ s' "What is a, sausage? - I have been tiyi'ij to find out the whole day." ~ " A sausage," replied Mr. - Douglas, |S8 was in the witness-box, "is composed |§ "cereals, spices, water, preservative, W and a skin casing." •■■'.-.".•";', .:'•''") "; Mr.- McCall, K.C. {counsel for i\n Cilj» of Westminster): When is a sausage not ■.;; a sausage? When there is no boric acH in it? / ; Mr "Douglas: It depends on. the condi-EJ tions. - A commercial sausage without bona r acid is not a sausage. (Loud laughter- \' ','."■ Subsequently • Mr. Douglas again used y the words, "cohrmercial sausage."' 'flfc M "Of v course," remarked Mt. " McCaft ffi "'.we're not .lspeaking of sausages for nsij* seums." (Laughter.) . ■ iL Mr. Wallace reserved judgment, and :"<•!;■ timated that he 'would state a case for tin i consideration of the High- Court for eitta I' party if it became necessary.