It appears that Gutheinz Meat is still operating in Scranton after all these years, offering bockwurst and other seasonal meaty delights. It even has a Facebook page. On October 24, 2020, the business shared an old article indicating that "bockwurst was introduced into Pennsylvania in 1877 by Stephen Gutheinz, the father of Charles Gutheinz. Stephen made bockwurst during the month of May to coincide with the production of bock beer. In 1952, Charles was running their Gutheinz Meat Market at 520 Cedar Avenue."
It continues:
"At the Gutheinz Meat Market bockwurst was considered a fresh sausage and its production was restricted to cooler months. They used veal, lean pork (compare with the belly used in Knobländer which is not lean), fresh eggs, seasoning, and chive. Apart from flavour, the chives would act as a preservative while the raw egg will act as a binder and alter the mouthfeel. American Bockwurst was, as introduced by Gutheinz, a white sausage. Children in America called bockwurst a 'white wiener.' It became regulated in America on 9 June 1975 by the US Department of Agriculture."
Please note that this is the very first appearance on Papergreat of the word "mouthfeel."
Enjoy these previous posts featuring anthropomorphism:
- "It's Time To Renew," according to this anthropomorphic alarm clock
- "The Owl and the Eel and the Warming-Pan" (1890)
- Vintage, punny get-well-soon card
- Freaky illustrations found within "The Story of Soil"
- Five groovy ads from the 1933 Furst-McNess cookbook
- 1960s Russian С Новым годом postcard ("Happy New Year!")
- Slightly creepy vintage Valentine's Day postcard
- Potentially unnecessary bonus image of a blender with a face
- Peachy little corned beef loaves and healthful cheese dishes
- Everything's better with anthropomorphism (1949's Plant Maintenance Manual)
- A fun "Merry Hallowe'en" postcard
- Happy Thanksgiving: Enjoy vintage anthropomorphic vegetables
- The one with the anthropomorphic light poles
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