Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1866-11-29
Sgricnltnral.
Killing Hogs.

Killing hogs is business in which the
whole community is interested, and per-
haps small portion acquainted with 1t is
"butchering," and is often carried
on in a butchering 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, and how to hold him, &c, but to
throw out few hints.
Do not suffer the hog to be run over and
worried by men, boys and dogs getting his
blood and flesh heated, just before killing.
| believe this is one cause of meat spelling
Sometimes we drive hog or two to neigh
boris so as to "kill together" as it is term
ed making use of the same force, same fire
and other fixings and we have known the
hams and shoulders Of hogs thus driven to
come out little short before the next sum-
mer was over.
Let the hog be killed with as little noise,
and worrment, and excitement as possible.
A Jerseyman has one man to go into the
pen, 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, 9th,
ers drag out, and go to aiding, and so on,
Win a large nunDeF OF nOgS.
Scalding machines have become very
common, and are a good institution but
everybody has not got one, and still use
tubs like the tub, ard want nothing
better for ordinary times but want a
rope and tackle, and one or two hands to
help work the hog. | would not allow q
hog put into water while there is sign o.
life in him but when dead, make an open
ing to the gambrel strings and hook in
hoist the hog and dip him head and shoul
ders into the scald do not let him remain
more than a second or two, lest his hail
"sets )" hoist him and air him, and if need
ful, dip him, again and again, till done
then hook into the lower jaw, and scald the
hinder parts. | like slow scalds the best
as lest likely to 'set the hair While the
hind parts are getting scaded, the face
may be cleansed. Too little attention
is generally given to cleaning the head, as
also the feet, leaving them for the womeI
to worry over by the hour in some cold out
kitchen. As soon as the hog is hung III
and washed off, let the head be taken of
and set upon barrel or block, and regu
larly shaved and cleaned
And now, while speaking of the head, ]
want to say how l cut up a head. l Law i
on its side and take off the .jowl (or lowe
jaw y | then saw down across the face
above the eyes, but careful to run into the
eye sockets, and on through, leaving til,
eye balls with the snout end, so that there
is no further trouble with gouging the eyes
out of the face piece then, without furthe
separating Of the parts, starting between
the ears, saw up and downwise, not caring
TO extend further down the snout than t.
the sawpark across the face, but clear
through at the other end Now, having
done with the ears for handles, | cut then
off, then take out the brains for picking
skin the snout, and take off the flesh fol
scrapple and throw the nasal organs away
The faces are to be corned. | use a saw
but never an axe, in cutting up hog con
sequently the meat is clear of splintcrs anC
chips of bones In Ginning hog" to cool
saw down the ribs instead. of hackin!
them with a hatchet. A small sized hog
hook tlattened, answers very well for taking
of the hoofs and toe nails of porker-o
you may use a pair Of pincers.-Ge,naat0,o
telegraph.