American citizen. [volume] (Canton, Miss.) 1864-1890, 1874-12-26
killing and Cleaning Hogs.

THERE are many things connected with
killing and cleaning hogs that, by little
foresight, will enable the operator to save
much unnecessary work. Although the
great mass of hogs are now sent to the
centers of trade to be killed and packed,
yet every farmer kills the pork wanted
for family use, and many living near
cities kill and dress all they fatten.
Those who have the modern farm
steamers will find but little difficulty In
keeping the water for scalding of the
right temperature. Those who have not
a steamer may save a large amount of
| labor by providing facilities for getting
water from the kettle to the tank or
trough used for scalding; for one of these
tanks once used, the old-fashioned barrel
| will thereafter never be returned to
again. 1t is much more simple and far
easier to scald the entire hog at once, and
it takes but little if any more water than
by the old-fashioned way of scalding in
a barrel or cask. All that is necessary
is to provide water-tight trough or
tank, deep enough to float a hog and
rolled over in the tank. The ends should
be slanting toward the platform, which
should be of the same height as the tank.
Thus, no difficulty will be experienced
in getting the hogs in and out.
From the end of the platform upon
which the hogs are cleaned an inclined
railway should be carried up to a height
sufficient to swing the hogs clear off the
ground and thence horizontally far
enough to hold the hogs required to be
killed. These should be of sufficient
width to allow stretching the hind legs,
and the gambrel sticks should be straight,
and notched at the ends to hold the ten
dons from slipping, and just long enough
SO that they viii rest properly on the
runway. Thus you may easily run the
hogs along the incline to the runway,
where they are easily moved to any posi-
| ton desired.
Have good tools, couple of hog
hooks and good scrapers. They are now
made on purpose for this work. The
old fashioned iron candlesticks are good
WORKOUT hoe, by cutting the handle
eighteen or twenty inches long, bend
ing the blade SO that it stands nearly at
right angles to the handle, and grinding
| the edge by holding it square to the
grindstonc. Have not less than three
knives, one for sticking, with the blade
nine inches long and pointed, and two of
the best steel, ground keen for shaving
| Other duller knives may be used for fin
| ishing the scraping.
One of the mistakes, and one too often
made, is scalding the hogs by guess
The proper temperature of the water is
| 1876 to 100 degrees Fahrenheit. This
will scald but will not set the hair, unless
by gross negligence. If you have many
hogs to kill, it will pay you to have your
scalding tank made with sheet iron
bottom, with a narrow replace beneath
The water once hot very little fire will
keep it SO, and it saves dipping back and
| forth. If the farmer have any one OF
| 70 hns
may be carried from thence to the tank
and the steam will keep the water hot
| In sticking, do not kill too quickly
| The heart should not be touched, but
rather the blood vein leading to the
heart. This is learned with little prac
tice and observation. A thrust in the
right direction and slight turn of the
wrist do it. If you do not succeed the
| first time, try again and Immediately
| for the right twist must be learned
| DO not be in a hurry in any of the
operations of dressing, and, above all, dc
not kill on an extremely cold day unless
it be indoors; and do not let the hogs
freeze while cooling, especially if heavy
| For sometimes, if frozen suddenly on
the outside, the Interior will faint before
it cools. Hence the necessity of spread
ing the carcass thoroughly. To become
thoroughly cool will sometimes take
| tnlrty-Slx TO 1Orty-elght hours.
| Special attention should be given to
| cleaning the head, ears, feet, etc, for i,
often enhances the price of the hog,
from One-half of IA cent to one cent pei
pound, and this well repays the extra
labor. If intended for home consump
ton, and left for the women folks to dc
after the hogs get cold. it is impossible
to get them properly cleaned.
Never send the insides into the house
to be cleaned. At hog-killing time the
women have enough 20 do without. II
they take care of the fat after it is sepa
rated from the entrails it is enough. Ii
is small job for a man or deft boy to
| separate them on a suitable bench at the
killing place.
Thus by the exercise of little inge
nuity and foresight temporary fixture:
may be arranged for dressing hogs, if we
except the scalding tank; and this may
be applied to SO great a variety of pur
poses when not wanted for hogs that i
will well repay its cost. If regular
building is erected for keeping hogs, fix
lures for handling should always be pro
vided; and in this case the farmer, will
care in shipping, may always realiz.
more money for his pork than by selling
it on Western Rur0k
A DULUTH woman broke her arm Tn,
| Mt n xlyliI OH