Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1867-11-28
killing Hogs.

hIlllnR liogS lS ~ buSlhtSS III W HUI tilt
whole community is interested, and per-
haps small proportion acquainted with.
1t is termed -"butchering," and often
carried on in 'butchering" style, while
IL is business worthy of being conduct
ed i'm decent and scientific way. l do
not propose going into long programme
of telling how to catch u hog, and how
to hold him, &C., but to throw out few
hints. .,.
DO not suffer the hog to be run and
worried by men, boys and dogs, getting
his blood and flesh heated, just before
killing. believe this is one cause of
meat spelling. Sometimes We drive q
hog or two TO neighbours so as to "kill
together" rs it is termed, making use of
the same force same fire and other fix
ings and we have known the hamsand
shoulders Of hogs thus driven to come
out little short before the next summer
was over r
Let the hogs he killed with as little
noise and wOrriment and excitement as
possible. A Jerseyman has one to go into
the pen, select his victim, and shoot him,
or with broad faced hammer Qike II
shoemakers hammer) knock 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 n good institutions; but
everybody has not got one and still use
tubs. like the tub, and want nothing
better for ordinary times but l want n
ropo and tackle, and one or two hands to
help work the hog. / would not allow
n hog put into hot water while there Is a
sign of life in him but when dead, make
an opening to the gambrel string and
hook in, hoist the hog and dip him head
and shoulders into the scald; do not let
him remain mere than y second or two
lest,his hair 'sets, nhoist him and air him,
and II needful dip him againand again,
till done, then hook into the lower jaw
and scald the hinder parts. | like slow
scalds the best; as less likely to 'set the
hair.r While the hind parts are getting
scalded, the face may be ceansed. Too
little attention is generally given to
cleaning the head, rs also the feet leav.
ing them for the women TO worry over
by the hour In some cold out-kitchen. :
As soon as the hog il hung up and wash
ed off, let the head be taken Off and sci
upon barrel or block, and regularly
shaved and cleaned.
And now, while speaking of the head
want to say how / cut up n head.
lay 1t on Its side and take OFF the jow
Tor lower jaw:) | then saw down across
the face just above the eyes, but carefu
to run into the eye-sockets, and on thro'
leaving the eye-balls with the snout end
DO that there Is no further trouble with
gouging out the ey es of the face piece; ther
without further separating of the parts
starting between the ears, saw up an'
downwise, not caring to extend furthe
down towards the snout than to the saw
mark across the face, but clean through
at the other end. Now, having don
with the ears for handles, cut them of
thsn take out the brains for pickilng
skip the snout, and take OFF the flesh ia
scrapple, and throw the nasal organ
away, the faces are to be corned. Us
ksaw, but never an axe, In cutting up
hog; consequently the meat Is clear 9
splinters and chips of bones. In "chin
iisg hog" to cool, / saw down the rib
instead OF hacking them with hatche
A small sized hog-hook fiattened, an
swers very well for taking off the hooi
and toe-nails of a porker-or you ma
use pair pincers.- -lCor. Germantow
Telegraph.