The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1864-12-07
.farnt aud Household.
nIlllnr nn.I aulllmg ur IInEa.


Ksliirr lfvsys Is = hp,ainess in which ae
whole community is Interested, and per.
Maps a small proportion acquainted with;
IA is termed "butchcring," aud often car.
ried on in butchcring stylo, while il is a
business worthy of being conducted in n
decent and scientific way. ! do not pro-
poso going into q long programme of tell.
ing how to catch hog, aud how 10 hold
-lsia, lSc but tn throw ont few hints {.
DO not suilcr the hog to be run and wor-
ricsi lsy men, qboys aud dogs. getting his
hlood and flesh heated, Just before hc is
killed. Tbelieve this il one cause of meat
epoiliuw. Sometimes we drive hog or
two to.a neighbor's so rs TO "kiIl together"
as II ia termcd, making use OF the same
force, sauro fire aud otter hXings
and we have known The hams aud
shoulders to come out little short before
the next snlHsucr was over. I
Let the hog bo killed with as litilc noise,
and worrimoht mld excitement as possible.
AZ Jerscyipan has one man to 70 into the
pen, selects liis FIRST victim aud shoots him
or with broad-laced hammer tlilic shoe
makers hammer) knocks down tho hog,
when other men come Immediately aud
stick, others drag out, and go to scaldng,
aud so on with large nnmberot hogs.
Scalding machines have become very
common and are u good institution; but
everybody has not got ono and still use tubs.
like the tub and want nothing better for
ordinary times; but | want a rope and
tackle aud one or two hands TO help work
the hog. ! would not allow hog put into
hot wafer while tlfere is a signol life about
him; but when dead, make an opening to
tho gambrni strings and hook in hoist the
hog and dip him head and shoulders into
the scald; do not let him remain moro than
second or two, lest his hair "scts;' hoist
him and air him. and if necdful. dip him
again aud again till donc then hook into
tie lower jaw, aud scald the hinder parts.
like slOic scalds the best as less likely 10
"set the hair" While tho hind part is
getting scaldcd tho iaco may be cleaned
Too little attention is generally given to
cleaning the head, MS also tho loet, leaving
them for the women to worry over by tho
hour in some cold outllitChcn As soon
NJ the hog is hung up and washed off lot
the head be taken oil, and set upon barrel
a. block aud regularly shaved and cleaned
And now, while speaking OF tho head,
want to say how cut mp head. lay i'll
OH its side aud take on tho jowl Tor lower
iawl then saw down across the face, Just
above tho eyes, but carolul to run into the
eye sockets, and on through, leaving the
ayebals with the snout end, 80 that there
10 no further trouble with gouging the
esyes, out of the face piece; then without
farther separating OF the parts, starting be-
tween the oars; saw up and down wise,
not caring to extend farther down towards
tho shont thato the sawlnark Rcross the
face, but Glenn through the other end.
Now, having done with the ears for han
dies, lout them OFT then tako out the
brains for pickling--s>in the snout, and
take off the 0esit for selppplc; aud throw
tho nasal organs away. The faces arc to
bo corned. uso'a saw but never an AK
inlcuttiug upa hog, consequently, tho meat
is clear Of spIinters and chips Of bones. In
"chinning Q hog to cool, ksaw down the
ribs instead of hacking them with hatchet.
a small sized hog hook fqHened answers
very well for taking OFF the hoois and toe
nails of u porkeri or you may use pair of
pieohers. aA& liurcnkR'