Scholla: Lebanon Bologna August 13, 1945

In Europe, Vienna gave its name to weiners, Frankfurt to frankfurters, and Hamburg to hamburgers. In American the names of two cities, one American and the other Italian, are combined to designate the torpedo-shaped all-beef sausage known as Lebanon Bologna.

Ground beef stuffed into cellophane tubes, savored with spices according to a secret recipe and cured in clouds of hickory wood and sawdust smoke make Lebanon bologna what it is. From the Canal Zone to Alaska, in France and India this product is known.

The centering of the bologna industry in Lebanon was no mere accident. Many factors contributed. The proximity of the large stock yards of nearby Lancaster means that there was always a supply of beef cattle available to farmers whose fields furnished the grains necessary to fatten them. There were fertile fields for the animals to graze upon and warm barns to shelter them during the winter months.

The huge barns of southeastern  Pennsylvania are a distinctive feature of the countryside. The Pennsylvania German farmer regards his barn as the treasure house of his wealth and he spares no effort to build it sturdily and to keep it freshly painted. Many of these barns are decorated with quaint symbols which in past generations are supposed to have some occult significances such as serving as warning signs to evil spirits which otherwise might molest the cattle stabled there.

In the self-sufficient economy of the Pennsylvania German farmer, the barn is the scene of many activities is the butchering of livestock during the winter season. Every husbandman must know how to dress and cure meats to preserve them against summertime scarcity.

Lebanon Bologna 007

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