Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1866-12-20
ACKNOWLEDGEMENTS
ST. CLAIRSvrLLE, O.:
Thursday, Dec. 90, 1865.
killing Hogs.

Killing hogs is o business 10 which the
whole community is interested, and perhaps
= small portion acguainted with. 1t is
termed "butchering," and is otter carried
on in butcheripg style, while it is busi-
ness worthy of being conducted in decent
and scientific way. do not propose going
into long programme of telling how to
catch hog, aud how to hold him, etc., but
to throw out q few hints.
Do not suffer the hog TO be run over and
worried by men, boys and dogs, getting his
flesh and blood heated, just before killing.
Ibelieve this is one cause Of meat spelling.
Sometimes we drive hog or two to q
neishbor's so as to 'kill together" as it is
termed, making use of the same force same
FIRE aud other fxiugs; and we have known
the hams and shoulders of hogs thus driven
to come out q little short before the next
summer was over. gtE
Let the hog be killed with as little noise,
aud worriment, and excitement as possible.
A Jerseyman has one man to 60 into the
pea, select his first victim, and shoot him,
or with broad faced hammer (like shoe
makers hammer) knock down the hog
when other men come Immediately and
stick, others drag out and go to scalding,
and so on with large number of hogs.
Scalding machines have become very
common, and are good institution but
everybody has not got one, and still use
tubs. | like the 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 water while there is sign of life il
him; but when dead, mako an opening tC
the gambrel strings and hook in, hoist the
hog and dip him head and shoulders into
Che scald do not let him remain more thar
. second or two, lest his hair sets" hois
him and air him, and if needful dip hin
again and again till done then hook int
the lower jaw, and scald the hinder parts.-
like slow scalds the best, as less likely 4
''set the hair" While the hind parts ar
getting scalded, tho face may be cleansed
Too little attention is generally given. t
cleansing the head, as also the feet, leavin
them for the women to worry over by th'
hour in some cold out kitchen. AS soon a
the hog is hung up and washed off, let th
head be taken off and set upon barrel Q
block, and regularly shaved and cleaned.
And now, while speaking Of the head,
want to say how | cut up head. lay
on its side and Ike off the jowl tor lowe
jaw J then saw down across the face, jus
above the eyes, but careful to run into til
eye sockets, and on through, leaving th
eye balls with the snout end, SO that ther
is no further trouble with gouging the eye
out Of the face piece /; then. without furtbt
separating to the parts, starting betwee
the ears, saw up and downwise, not carip
to extend further down the snout than
the saw mark across the face, but cea
through at the other end. Now, hAvin
done with the ears for handles cut thel
off, then take out the brains for picking
skin the snout, and take off the flesh f
scraple, and throw the nasal organs ava!
The faces are to be cornered. use saw
but never an axe, in cutting up hog co,
sequeuily the meat is always clear Of spill
ters and chips Of bones. In ''chinning
hog" to cool, saw down the ribs instead
hacking them with hatchet. A sml
sized hog hook tlattened. answers very We
for taking off the hoofs and too nails Of
porker-or you may use pair Of pincers.
Germantown Telegraph.