The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1866-11-30

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lKiIhhs hoss Il a bnAtess in which the
whole community is interested, and per.
Raps small portion acquainted with. IL
IN iermed-- (" "butcheripg, apd 70 often car
neAoa b bulchefing htyle,N while u 6a
buainess worthy Of being conducted IN
decent and scienti6oway. do not propose
going into q long programme of tellipgs how
fo:ksteh athok, aud lIow.to thold him, &c.,
but TO throw out few hints.
Do not suffer the hog to DO run over and
worried by men, boys and dogs, getting bis
hl6od and leeh heated, just before killing.
] believe this is ono cause OF meat spelling
Sometimes we drive hog or two to a
noialiliorslso as ID = XII tosethor," as il is
fermod, making use OF the same force, Same
Are and other fixings AMI We have known
tho hams and shoulders Of hogs thus driven
10 come out little shoP before tho next
Summer was over.
Lot the hog bo killed with as lillIo noise,
and warriment, and excitement as possible.
A Jersoyman has QUO ,manl TO go ilLo tho-
Ayen soIeet diis vietiin, atd shoot inui, or
with broad faced hammer 4 ke a shoe,
mixers hbmmer) knock down The hog
when othcr mon camo ifimodmtl ~ and stick,
others drag out, and go to scaldlug, aud 80
on. with arge number OF hogs. ma.l4
>
common, and are good institution but
nverybody has not got one, aud still use
tubs. | like tho tub, aud want nothing
better ior ordinary timcs but | want u
rope and tackle. and Que or two hands to
help work the hog. would not allow a
hog nut into water while thore is sign of
life in him but when dead, make an open.
ing 10 the gambrel strings ana hVVs ~
hSist the hog and dip him head and shonl
Svrs irto the soald do not LEI, 'ifm romaln
more than n second ort"o, lest hts halr
aso,s ~ hoist him and air him, aud if need
,rI din him, arair and again, till done
then hook into inc lower jaw, aud seal the
Linder rs.ts. like slow scalds tho best,
nsIoss likely ~ Z set tho hair" While the
lind parts are getting scaldcd, the face
nay be clnamsed. 100 little attention is
generally given to cleaning tho head as
also the feet leaving them for tho women
tuworrys ovef by thefhOn in some cold
out-kitchen. As soon as tho hog is hung
up and washed off, lot tie head be taken OF
and set upon a barrel or block, aud regu-
larly shaved aud cleaned. -. .lf4.f
Aud now. while speaking of the head, |
want TO say how cut up head. lay il
on its side and take off tho jbwr Dor lower
Jaw y | then saw down across the face, Just
huUfS tUo eyeS, Oul CtIclul 10 run lntn Iue
eyee9ekets, aud on through, leaving. the
eye balls with the snout end, so that there
is no further trouble witt gouging the eyes
out of the face piece then, without further
separating Of the yparts, Starting bet~een
The ears, saw mp aud dOwnwse, not caring
10 extend further down the snout than to
the saw.mark across tho face, but clean
through at the other end. Now, having
done with the ears for, handles, L cut them
off then hlte out the brains fJr pickllng-
SKIN the snout. and tako off the nesh for
scrapple, and throw the nasal organs away
.he faces are to bo cornered. use saw
but never an axe. in cutting up hog con
scquontly the meat is clear of splinters aud
chips of 'bones. In '''chining a hog" t.
cool, saw down the ribs insteadsof hack
ing them with a hatchet. A small size,
hog, hook hattened, answers very well fo
taking OF the hools and too nails of porke
Or you may use pair Of pincers. Ger
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