The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1866-01-05
;farm anA NuasrhOld
MiltIng IEOgs.

killing Hogs.
Now that the season of killing hogs Is Al
its3gspr something on tie subject may roi
be out Of place. Says a writer il tic Gel.
mantown Telegraph;
,Iqio Rrst ofidi il, lsill rh6gsl qhicnS y,E
quick as you can, aud with as little OK
ciiemont as possible. This holds good
with respect TO all animals. The. reaaon
is, tho meat is better There is not chit
fcyerisl oxcitcment Which hurts The lGsll.
develops rank favor, and Injuries the
keeping quality. Some butchers shoot their
hogs; others kuock them in the head. The
hog taken at once 10y sufficient force at
hand, aud properly stuck, is perhaps as
good way as any, If not the bcst. let
eacll man exercise his Judgment. but do
his work quick. Scal1 long Chat is. be
long at it--rathor than shoit and hot, as thc
latter is pretty suro TO fhstcn instead Of
loosen the hair. In cleaning n hog, tho
grenteet attention should ho paid TO tho
head and feet There is nothing better in
ahog than suused feat; aud they are most
difficult, with the head, 10 clran---but can
he cleaned better when donc Immediately.
ho. from tho water. Let your motions in
dipping hog be constant, VITA now and
then an airing. This airing must be short,
whether your water is hot or les hot. TOO
many hands, providing they are not Ia the
way of zach other, cannot bc employed III
scalding and cleaning II hog Whom we
say cleaning, we mean not only tho hair
taken Oft, hut tho water kept clean. the hog
going in with as little dirt as possible.
Dirty water will impart its quality To the
skin. Ii will affect it seriously. Even il
the rind is used for soap, or thrown away.
.as,ll Ill 4 H.. -. Al.
cannot ho to cleanly in butche.ng hogs
Another thing: When dressed, thdee should
belplcnty of expansion to the carris4, so as
10 give "a free admissions Of air, or thick
pork, which in it's nature is hot. VIII hc
touched willrtaint--a greenish cast will he
given II before It is cut up. This officially
is hisltened by tho excitement whom the
hog is ki lei. Qmckly killed., thoroughly
uelnet, aud well packed when cold in
plenty o. salt, and kept in u cool place -
there will DO nc difficulty in Keeping pork
sound and sweet Have good clean ulsalt IA
thing OF some Importance if your pork
has been made from OIL corn you have
nothing more TO wish.
An now, want TO say how caf M
head. lay it on its sdo and iako ou the
jowl or lower jaw; then saw down acros,
III, face, just ab we the eyes, but cyranl
not to run into the eye s)cect, aud Oh
through, leaving the cyc.balls witi the snout
end, SO that there is no further trouble with
gougiDg, the eyes out of tho face piece;
then without further separation of the parts.
Starting between the olra saw up and down
wise, not caring TO cxteud further down to
wards the snout than to the esaw,mark acrpssI
the face, but clean through ut the other end
Now, having done with the cars Tor han.
al I nm LIT . L., 4 a
for pickling-siin the snout aud take of
the flesh for scrapplcs, and throw tho nasal
organs away, Tho Iuccs are to be cornod. |
use a saw but never an axe In cutting up |
a hog, consequently the meat is clear of !
spiihters and chips of bones. In "chininr
"A hog TO cool, saw down the ribs, Instead
ot hacking them with haichct. A small
sized hog'hoolI tlatened, answers worry well
Tor taking oil the hoofS a1l toc-nails of a
Porker, or you may use a pair of pinchers,
We insert in this counecti the lsle-I
graphs receipt for curing meat:
TO ono gallon of water, tlko ono aud a 1
half pounds of salt, half pound of sngar, |
half ounce of ealtpetre, half ounce of potash. 1
III This ratio tho pickle to be Increased TO !
any quantity desired. Let those bc hoil ed !
together, until ali tho dirt FROM the susar
rises to the top and ID skimmed of. Thcu !
throw it into tub to cool aud whom cold
pour il over your beef or pork, to remain
the usual time, say four OF FIVE weeks. The
meat must no welt covered with pickle, |
aud should not bo put down for at least
two days after killing, during which timc
it should be slightly sprinkled with pow
dered saltpotrc, which removes all tho sur.
f,ce blood, &c, leaving the meat fresh aud
clean.
Some omit boiling thc pickle, aud Gul it
10 answer we'll; though Tho operation of
boiling rurides the pcSlc by throwing OH
the dirt always to be found in salt aud
sugar.
II this receipt is properly triod il will
Eevcr be abandoned. There is none that
surpasses it, il so good