Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1867-11-28

FROM THE GERMANTOWN TELEGRAPH

Killing hogs is business in which the
whole farming community is interested, and
perhaps small proportion fully acquainted
with. It Is termed "butchering, and often
carried on in butchering style, while it is a
business worthy of being conducted in a
decent and scientific way. do not propose
going into long programme of telling how
to catch hog, and how to hold him, etc..
but to throw out few hints only,
Do not suffer the how to be run and wor
blood worried flesh heated, just before he is
to killed. believe this is one cause Of meat
spelling. Sometimes we drive hog or two
to neighbor's, so as to :" kill together" as
1t is termed, 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 summer was over.
Let the hog be killed with as little noise,
and worriment and excitement as possible.
A Jerseyman has one man to go into the pen,
selects his first victim, and shoots him, or
with broad-faced hammer, Qike shoe
makers hammer knocks down the hog,
when other men come Immediately and stick,
others drag out, and go to scalding. And
SO on, with large number of hogs.
"Scalding machines" have become very
common, and are good institution; but
everybody has not got one, and still use
tubs. | like the tub, and want nothing
better for ordinary times but want a rope
and tackle, and one or two hands to help
to work the hog. would not allow hog
put into hot water while there is sign of
fife in him but when dead, make an open
ing to the gambrail- strings and hook in,
hoist the hog and dip him head and Shout
ders into the scald; do not let him remain
more than a second or two, lest his hair
'.sets !" hoist him and air him, and il need
full, dip him again and again till the hair
comes off freely then hook into the lower
jaw, and scald in the hinder parts l like
slow scalds the best, as less likely to ''set
the hair" While the hind parts are getting
scalded, the face may be cleaned. Too lit
tie attention is generally given to cleaning
the women to worry over by the hour in
some cold out-kitchen. AS soon as the hog
Is hung up and washed off, let the head be
taken of, and set upon barrel or block,
and regularly shaved and cleaned.
And now, while speaking of the head,
want to say how cut up head. l lay il
on its side and take off the jowel Cor lower
jaw then saw down across the face, just
above the eyes, but careful to run into the
eye sockets, and on through leaving The
eyeballs without gouging the eyes out oil
the face-piece; then without farther scpara-
ting of the parts, starting between the ears
saw up and down-wise, not caring TO ex-
tend farther toward the snout than to the
saw mark across the face, but clean through
at the other end. Now, having done with
the ears for handles, i 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. use Il saw but
never an axe in cutting up hog conse-
quently the meat is clear Of spliniers and
chips of bones In f" Ginning hog Ia
cool, saw down the ribs instead Of hack
Ing them with Ratchet or cleaver. A
small-slzed hog hook ilaitened answers yer,
well for taking off the hoofs and Toe nail
ola porker; or you may use pair o
pinchers.