Gallipolis journal. [volume] (Gallipolis, Ohio) 1837-1919, 1854-01-12

! that are ut for the bench, by an ap-
paratus called rack, the top of which
is series of rollers that is constantly
throwing out the scalded animal upon a
long platform, even, smooth, and grad
ually inclined to the lower end.
The hogs having been raised on a
rack by lever, are thrown out on to,
The BENcH.-And here one of the
busiest scenes may be witnessed of the
maneuvres, of the twelve or fifteen
men stationed up and down each side a
the bench, on six scalded hogs undergo
ling the process of being scraped, shaved
and ham-strung. Here, in the uproar
of Babel confusion, worked the laugh
ling negro, mirth-loving Irishman, and
the sedate, hard-working German, side
by side; and speeding about from place
to plaee-urging them on, correcting
their faults and directing their labors,
is ever moving the vigilant Overseer,
Martin Cain, who has for 90 years been
thus engaged-since this work in the
city was the pioneer work of one house.
The hog is thrown on the bench by
the scalders, one of whom has barred
the ears, by skilfully removing the hair
therefrom, scalded as it is, by drawing
it through his open palm-the other one,
the legs of the hog, grasping them
also with his hands; it is then turned
over to two men on each side, who, with
great rapidity, take off the bristles and
most valuable hair, which are slowed
carefully into barrels adjacent to them,
to be more carefully sorted afterwards.
Two men then, with triangular iron
scrapers, roughly remove the hair
The carcase is continuously turned over
to several sets of scrapers, men on each
side, who ever and anon are sharpening
their knives on the steels hanging to
their girdle-their work rendered easy
at intervals by buckets of water being
constantly poured upon the hog to keep
it wet, by men who dip from reservoirs
of water kept constantly full by open
hydrants, and scrape the animal as free
from hair as some BARRIERS do human
faces. The hogs are ham strung before
they reach the end of the bench, at the
foot of which two men spread the hind
legs and insert a wooden gambrel; and
this brings rs to simple piece of ma
chinery, called .f.n} ,-
The WHEEL.-This is a circular
framework of eight armatures, at the
end of each of which is an iron hook,
on which is hung, at each revolution
thereof, by the gambrel, one of the hogs
when scraped, SO that the nose of the
animal thus hangs about six or ten
inches from the floor. The first revolu-
ton of this wheel brings the suspended
hog opposite large reservoir of water,
where bucket thereof is poured over
it, to cleanse it from the blood and hair
adhering from the bench. The next
revolution brings the hog opposite the
cutters, two experienced men, one of
whom cuts open the hog, and the other
cuts and cleans out the offal with won
derful rapidity and skill. The con-
cluding revolution of the wheel in the
series, after another dash of water,
brings the animal, scraped and thor
oughly cleaned, inside and out, ready to
be hung up, to point where three or
four stalwart men, called wet hog car
riers, mostly clothed in oil cloth pants
and jackets, successfully take hold of
the hog, swing it until the right mo-
mentum is obtained, when it is dex-
terously thrown across their own
shoulder, they STOPPING to receive it,
with one hand loosing the gambrel from
one leg, which causes it to fall on the
floor, and the animal is thus borne off
to an adjacent apartment, known as the
Drying Room. 1870. ..'" ~ =.
| DRYING RooM.-All the hogs slaught-
cred during the day are successfully
borne, on the shoulders of these wet
hog carriers, and hung up in long
room capable of holding from two to
four thousand hogs, one man assists the
carrier to hook up the hogs, suspending
them side by side in rows, by iron hooks
attached to each side, of twelve inch
beams. One person drenches the hog
with water, a bucket; full being thrown
SO as to wash out any blood left about
the head, the tongue being always
drawn to one side of the mouth to allow
the water to drain off. The outside of
the hog is also washed and scraped
clean, the two sides being kept apart by
wooden skivers, And here we will
leave the drying room to notice what is
/ done with what, by some may be con
! sidered unimportant, but which really is
valuable part Of the hog. We mean
| the is's'''1'- t''' -
| OFFAL.-This was formerly refuse,
or rejected as of no value or unfit for
use. The hair and bristles are sold to
dealers IN those articles. The interest
ing description of the processes of pre-
pairing them for important uses, we win
/ speak of hereafter. sislpA
There is generally a contract with the
1slaughtering establishments for the hair
and bristles, so much the hog, this year
!! the rate being 7 cents. EoizHSlT4 'ilE :
/ oTbs gutter having disemtowelled the
hog cuts off the pluck, liver and heart,
4 (which are the only parts of the hog
i thrown away, as they are generally
4 carted of and buried and passes them
to the pluck fat boy, who rids it of the
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