“Milwaukee will soon be as famous for the quality of her dry bologna, or “cervelat wurst,” as she is for the excellence of her beer. Tons of this sausage are annually shipped for Western, Southern and Eastern points.
“The meat is cut by steam cutters of improved construction, and every possible facility employed in drying and getting them ready for market. This article is pronounced to be in every way equal to foreign make and is warranted to keep for two years.”
Milwaukee Sentinel, July 18, 1870, p. 1.