Evening star. [volume] (Washington, D.C.) 1854-1972, 1864-11-09
THE EVENING STAR.
killing Hays.

The following valuable article taken from
the Germantorn Telegraph was prepared by
pracucal man, we'll ACC TAINTED by long expe.
fience, with the subject
Killing hogs is a business in which the whole
community is interested, and perhaps a small
proportion ssana a ossn with IT. is termed
Ing style, while 1t is a business worthy of being
conducted in q decent and scientific way. do
not propose going into long programme Of
telling how to catch hog, and how to hold
him, &c. &c, but to throw out q few hints.
Do not suffer the hog to run and worried by
men, bows and dogs, getting his blood and flesh
heated, just before he is killed. 1 believe this
is one cause Of meat spelling. Sometimes we
drive hog or two to a neighbours, SO as to
I" kill together, as it is termed, making use of
the same force, same fire and other fixings and
hogs thus driven to come out q little short be-.
fore the next summer was over.
Let the hog be killed with as little noise, and
worriment and excitement as possible. A
JeTseymdH has one man to 60 into the pen,
selects his first victim, and Shoots him, or with
q, broad faced hammer like al shoemaker 8
hammer, knocks down the hog, when other
men come Immediately and stick, others drag
out, and 60 TO scalding, and so on, with large
number Of hogs.
Scalding machines have become very com.
mon, and are good nsntu H ab put oo1y
tub, and want nothing better for ordinary
times but want rope and tackle, and one or
two hands to help work the hog. would not
allow hog put into hot water while there is
sign of life in him; but tchen dead make an
opening to the gambrail strings an d hook in
hois the hog and dip him head and shoulders
into the ssald; do not let him remain more than
O second or two, lest his hair "sets,' hoist him
andes him, and if needful, dip him again and
again till done; then hook into the Ioscer ja,U
and sCald tho hinder parts. like SlOtv scalds
the best, as less likely TO 'set the hair" While
the hind parts are getting scalded the face may
be ol&Hned. Too little attention is generally
giveEto See01hih1 the head, as also the feet,
leaving them for the women to worry over by
the hour in some cold out kitche n. As soon as
be taken off, and set upon a barrel or block, and
regularly shaved and cleaned.
And now, while speaking Of the head, l want
TO say how / cut up a head. lay it on its side
and take off the jowl Tor lower jaw),I then salo
down across the face, Just dbOre the eyes, but
careful TO run into the eye sockets, and on
through, leaving the eyeballs with the snout
end, so that there is no farther trouble with
gouging the eyes out of the face piece; then
without farther separating OF the parts, start
ing between the ears: saw up and down wise,
not caring TO extend farther down towards the
snout than TO the saw -mark across the face, but
clean through at the other end. Now, having
done with the ears for handles, cut them Off
snout and take off the flesh for scrapple, and
throw the nasal organs away. The faces are
to be corned. i use a saw but never an axe
in cutting up hog, consequently the meat is
clear OF splinters and chips of bones In &C him
ing a hog to cool,I saw down the ribs instead Of
hacking them with q Ratchet. A small sized
hog hook fdttened answers very we'll for taking
o II the boots and toe I ails of a porker: or you
may use pair Of pincers.