The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1866-11-24
killing Hogs,

Tie RnrGl World gives the following nd,
vice to thoac about to engage in the exciting
business of killing hogs:
The first Of eli is, kill Il log quietly--as
quick As you can, aud with as little excite.
| ment as possible. This holds good with
respect to all animals. The reason is, the
! meat is better. There is not that feverish
excitement, which hurts the tlesh develops
IL rank flavor, aud iniures the keeping quail.
~. Some butchers shoot their hogs: others
knock them in the head. The hog taken at
once by sufficient force at hand, and prop.
erly stuck, is, perhaps. as good !, way as
his Judgment, but do his work quick. Scald
long-that is, be long at it-rnther than short
and hot, as the latter is pretty sure to tastcn
| Instead Of loosen the hair. In cleaning u
hog, the greatest attention should be paid to
the head aud feet. There is nothing better
in hog than soused feet aud they are the
most difficult. with the head, 10 clcan---but
! can be cleaned better when done immediate.
~, hot from the water. Let your motions in
dipping hog being constant, with now and
| then al airing. This airing must be short,
whether your water is hot or less hot. Too
many hands, providing they are not in the
way of each other. cannot be employed in
| scalding and cleaning hog When we say
cleaning. we mean not only the hair taken
off, but the water kept clean. the hog going
in with as l,tle dir, as possible. Dirty wa;
ter will impart its favor 10 the skin ; il will
affect it seriously Even if the rind is used
for soap, or thrown away, it will tell on the
meat in the barrel. A man cannot be too
clearly in butchering hogs. Another thing:
When dressed, there should be plenty of ex
pansion 10 the carcass, so rs 10 give q free
admission Of air, or thick pork, which in its
| nature is hot, will be touched with taint-s
grecnish cast will be given it before it i cut
np. This difficulty is heightened by the ex.
element when the hog is killed. Quietly
killed, thoroughly cleaned, and well packed
when cold, in plenty of salt, and kept in a
cool place-there will be no difficulty in
keeping pork sound and sweet. Have good
clean salt--a thing Of some importance-and
if your pork has been made from old corn.
you have nothing more to wish.
We insert in this connection the German.
| to,cn Tslegr0ph's receipt for curing meat:
To one gallon Of water, take one and n
half pounds of salt, half pound Of sugar, half
ounce of saltpetre, half ounce of potash
In this ratio the pickle to be increased to any
quantity desired. Let these he boiled to.
gether, until all the dirt from the sugar rises
TO the top and is skinned off. Then throw
il into tub TO cool, and when cold pour it
over rour beef or pork, to remain the usual
time, say four or iivc weeks. The meat must
be we'll covered with pickle, and should not
be down Tor at least two days after killing,
during which time it should be slightly
sprinklcd with powdered saltpctre, which re.
removes all the surface blood, &c, leaving
the meat fresh and clean.
Some omit boiling the pickle, aud find ii
/ to answer sell thou sh.lhc operation of boil
ing PARTIES the pickle by throwing OF the
dit always to be found in salt and sugar.
If this receipt is properly tried it will ncr-
be abandoned. There IL uoucthat surpaa scs
il, il 90 good.
RECEIPT FOR ssArs AGU HrAr. The follow
lug practice bavs been, in the habit Of, for
the last % wears, and eau confidently recon-.
mend it. 1t is Important, in the first place,
not to aIioW your meat TO lay in bulk after it
| is separated from the body nf the hog, but
keep It spread OUT until you are ready 10 CIT
| fine. If tho meat lsy 3 sometime il bulk, your
| sausdgcs will soou become strong. This plan
prevents il. When you are ready, cut it in
small pieces for grioding through d cutter,
| aud weigh, in order for seasoning. Then
| for every 40 lbs. Of meat take IL OF. of salt
OF. Of best black pepper and ozs. OF easc
all Of which mix together. rbco nir tbis
! with your luuat. Afterwards put it through
your sausage grinder, and T. will find, if he
10 judge Of good sausage, au article, iu that
! line, that is fret rate.
-Corrcs, Country Gentleman.