The Lancaster gazette. [volume] (Lancaster, Ohio) 1863-1886, 1867-12-05
S. A. GnlswoLD, See.

business, in which the whole COM
munity is Interested, and perhaps
small proportion acquainted with.
1t is termed "butchorIng,' and Of.
ten carried on in "butchering"
style, while it is a business worthy
Of being conducted in u decent and
scientific manner. | do not pur-
pose going into long programme
Of telling how TO catch a hog, and
how TO hold him, &C., but TO throw
out q few hints.
Do not suffer tho hog to be run
aud worried Ny men, boys aud
dogs. getting his blood aud hosh
heated just before killing. | be
lievo this is ono cause OF meat spoil
ing. Sometimes we drive a hog or
Two to a neighbor's, so as to kill
together" as IL is ter ned, making
use OF the samo force, Same fire and
other fixings; and We have known
the hams and shoulders Of hogs thus
irivon to como out alittlc short
before tho next summer was over.
lot tho hogs be killed. with as
little noise and worrimcnt and OK
element us possible. A Jerscyman
has ono to go into tho pen, solcct
his victim, and shoot him, or with
n broad faced hammer dixie shoe.
makcr's) knock down tho hog,
when other men como immediate.
ly and stick, others drag out, and
90 to scalding, and 80 on with II
largo number OF hogs.
Scalding machines have become
very common, and arc u good in,
slitution; but everybody has not
got one, and sill use tubs. | like
the tub, and want nothing better
Tor ordinary times, but | want u
rope and tackle, and ono or two
hands TO help work the hog wod
not allow hog to be put into hot
water whilo there il Nsign OF life
in him; bat when dead, make an
opening to tho gambrcl strings and
hook in, hoist tho hog and dip him
head and shoulders into the scald;
do not lot him romain moro than n
second or two, lost his hair "sols,
moist hlm and air him, and ifneod,
full dip him, again aud again, till
done, then hook into tho lower jaw
and soald the hind parts. | like
sIowscalds the bost, as less likely to
,'sot the hair,' While tho hind
parts are getting scalded, the face
may be cIcanscd. TOO little at.
tention is generally given to clean.
ing tho hoad, rs also tho feet, lcuv.
ing them for tho women to worry
Oyer by the hour.in somo cold out
kitchen, AS soon as tho hog is hung
up and washed of, let tho head be
taken of, and set upon a barrel Or
block, and regularly shaved and
eleared. -
And now, while speaking OF the
hoad, | want to say how | cut up
u head, ! lay il on its side and take
olf.the jowl Cor lower jaw). | lhcn
saw down across the face just above
thc'cyes, but careful not to run
into tho eyo-sockets, and ON thro'
leaving tho ego balls with snout
end, so that thcro is no further
trouble with gouging tho cyes ont
oi tho face piece; then without fur.
thor separating Of tho parts, start.
ing between tho ears, saw up and
downwise, not caring to extond
further down towards the snout.
than TO tho saw.mark across the
face, bat eloan through at tho 9th
or end. Now, having done with
tho ears for handles, cut thcm oil,
then take out tho brains for pick.
ling--skin the snout, and take oil
tho flesh for scrapple, and throw
the nasal organs away, The faces
are to be cornod. uso saw, but
never an axe, in cutting up u hog;
consequently tho meat is clear OF
splinters and chips OF bones. In
"chining hog" to cool, / saw down
tho ribs instead Sf hacking thom
with q hatchot. A small sized hog.
hook flattcnod, answers very we'll
for taking or tho hoofs and too,
nails OF o porkcr--or you may use
a pair Of pinchers.-Cor. German.
torn Tele1rdDh.