Columbia democrat and star of the north. [volume] (Bloomsburg, Pa.) 1866-1867, 1866-12-26
AGRICULTURAL.
KILLING HOGS.

Killing hogs is business In which the
whole community is interested, and perhaps
small portion acquainted with. 1t IS term
ed 'butchefing, and is often carried on in
butchering style, while it is a business wor-
thy of being conducted m decent and sci
entifc way. / do not propose going into a
long programme of telling how to catch a
hog, aud 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.
. Ibelieve that is one cause of meat spelling.
Sometimes we drive hog or twoto neigh
boris so as to skill together, asitis termed
making use of the same force, same fire and
other fxings; and we have known the hams
and shoulders of hogs thus driven to come
out little short before the next summer was
over.
Let the hogs be killed with as little noise,
and worriment, and excitement as possible,
A Jerseyman has one man to gointo the pen
select bis victim, and shoot him, or with a
broad faced hammer like shoe maker s
hammer) knock down the hog, when other
men come Immediately and stick, others
drag out, and go to scalding, and so on with
zlzrge number of hogs.
Scalding machines have become very COM
mon, and are good Institution ;-but every
body has not got one, and still use tubs.
like the tub, and want nothing better for or
dinary 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 in him: but when dead,
make an opening to the gambrel strings and
hook in, hoist the hog and dip him head and
shoulders into the scald do not let him re-
main more than a second or two, lest the
hair sets" hoist him and air him, and if
needful, dip him, again and again, till done,
then hook into the lower jaw, and scald the
hinder parts Ike slow scalds the best, as
least likely to ''set the hair" While the
hind parts are getting scalded, the face may
be cIeansed Too little attention is generally
given to cleaning the head, as also the fee
leaving them for the women to worry over
W oAkC nOuL III cOLAC COiu OutkiICuSU. AS
soon as the hog is hung up and washed off,
let the head be taken off and set upon bar
rel or block, and regularly shaved and clean
ed.
And now, while speaking of the head, l
want to say how cut up the head. lay it
on its side and take off the jowl Tor lower
jaW) then saw down across the face, above
the eyes, but careful to run into the eye
sockets, and on through, leaving the eye
balls with the snout end, so that there is no
further trouble with gouging the eyes out of
face piece, then, without further separating
of the parts, starting between the ears, saw
up and downwise, not caring to extend fur
therdown the snout than the saw-mark across
the face, but clean through at the other end
Now, having done with the ears for han
dies, cut them off, then take out the brains
for pickling-skin the snout, and take off the
flesh for scrapple, and throw the nasal organs
away. The faces are to be corned. 1 use a
saw, but never an axe, in cutting up hog !;
consequently the meat is clear of splinters
and chips of bones: In ''chining hog to
cool, saw down the ribs instead of hacking
them with hatchet A smnll sized hog
hook fattened, answers very well for taking
Of the hoofs and toe nails of porker, or
you may use pair of pinchers. German
toson Telegraph