Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1867-12-20
TARM AND 5UsEE0lD.
Krf11re HOES AKilling hsgs is
= Ls-Se1 els-s-1- II ;lsF3 tbe wbol oo n iauni-

-
KTfTTNa- H0aa- illing h8gE Is
business In y5Ifieh the whole oommunl- Z
Nv is interested, and perhaps small
rron0rtion acquainted with. lt Is
fermed "butchering, and often car
ried on In butcherIng" style, WhIle i /
q 4 buihe Of hen qnane
cd In decent and scientific manner. /
I do not purpose going into long
nroqramme of telling how to catch a
hog, and how t5 hold him, DC, but 20
throw cut few hats. tt
Dc not suffer the hog 10 Be Iun and
worried bv men. boys and dogs, get
ting his bleed and lall ls.sat .ts 5e
fore killing. I believe this is one
cause Of meat spelling Sometimes
we dTiYefa hog OF eWe to- q naIghhor s q
SO as 10 '.kill together, as 1t is term-
ed, making use Of the same force
same FIRE and other fXings and We
have known ths haElE ard sl28 llllsars
Of hogs thus driven TO come out a lit
lie Short 6loIa the neEs ammer was
over. So,
noise and Worriment and excitement
as possible s a JeEseyman has one 70
20 into the pen. select his victim and
shoot him. OF With d bread -faeed ham-
mer (likeF a. shoemaker g hammeE1
knock down the hog, when other men
come Immediately ana stick, others
drag out, and go 60 sERldlng, .and 50 On
with a large number Of hogs.
ScaldinE machines have become very
common, and are 3 good institution !
but every body has not got one, and
still use tubs. like the tub, and wants
nothing better for ordinary times, but
[ want rope and tEckle, and one OF
two hands TO help work the hog. l
would not allow hog to be put into
hot water while there is sign OF life
in him but when dead, make an
opening 30 the gambreI strings and
hook Ia. hoist the hog and dip him
head and shoulders into the scaId; do
nob let him remain more than g second
or two, lest his hair set" hoist him
and air him. and If needful dip him.
again and again, till done, then hook
into the lower jaw and scald the hind
er PARTS. ii like slow scalds the best,
as less likely % sset the hair = w hlle
she hind paris are getting scalded. the
face may be cleanseds Too little at
tentiOn IS generally given 20 cleaning
the head. as also the feet leaving
them for the women to worry over By
the hour In some cold out kitchen
As soon as the hog iB hung MP and
WasRedOf, let the head be taken of
and set upon barrel or block, and
regularly shaved and cleaned.
And now, while speaking of the
header Waas to say how q cut up q
head. layit on its side and take oil
the joWl (eF lower jaw, 1 then saw
down across the face just above the
ewes. bus careful to run Inte the eye
sockets, andon through, Leaving ths
eve-halls with snOut end, so thRt there
is no osfuRtheF trouble With gouging th'
eyes out Of the face piece then with
out farther separating Of the parts
starting between the ears saw up ana
dowugise, uOt-carlng to extend furthel
down towards the Enout than to th'
sawmaFk across the face, but CLEAR
throughrak she other. end. New haV
ing done wish the ears for handles
cut them of, then take out the brainl
Por pielzlng--s1 1ia the sRQutF aaa tak'
of the flesh f0r scrappte, and throw
the nasal organs away the faces are t.
be coined. use q saw but never al
axe, IN cutting up d hog copsequ uent
lv the meat is 3leaT A0f spiinters ani
chips Of bonesi Ia Ginning hog t,
cool, saw down the ribs instead 0
hacking them With a hAtehet. Z
small sized hog-hook hattened, ans
wers very we'll for taxing Off the hoof
and toe nails of a boFkeT--or you ma.
use a pair Of plnchers.- Cor. German
tos0n Telegraph.
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