Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1875-01-08
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 ev-
cry farmer kills the pork wanted fol
family use, and many living near
cities kill and dress all the hogs 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 steamer may save large
amount of labor by providing facili-
ties for getting water from the kettle
to the tank or trough used for scald-
ing; for one of these tanks once used
the old-fashioncd barrel will never
be returned to thereafter. 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 necessa-
ry is to provide water-tight trough
or tank, deep enough to float hog
and wide enough SO the animal may
be easily rolled over. The ends
should be slanting toward the plat
form, which should be of the same
height as the tank. Thus no difficult
ty will be experienced in getting the
hogs in and out.
From the end of the platform upon
which the hogs are cleaned, an in
cllned runway should be carried up
to 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 long enough
SO they will rest properly on the run
way. Thus you may easily run the
hogs along the incline to the runway,
where they are readily moved to any
position required.
Have good tools, a couple of hog
hooks and good scrapers. They are
now made on purpose for this work.
The old-fashioned iron candlesticks
are good. A very fair scraper may
be made with worn-out hoe, by cut
ting the handle eighteen or twenty
inches long, bending the blade so
that it stands nearly at right angles
to the handle, and grinding the edge
by holding it square to the grindstone.
Have not less than three knives, one
for sticking, with the blade nine in
ches long and pointed, and two of
the best steel, ground keen for shay
ing. Other duller knives may be
used for finishing off the scrap
ing.
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 Fab
renhelt. This will scald but will not
set the hair, unless by gross negli-
gence. If you have many hogs to
Kill, it will pay you to have your
scalding tank made with a sheet-iron
bottom, with a narrow fireplace be.
meath. The water once hot, a very
little fire will keep it so, and it saves
dipping back and forth. If the farm
err have any one of the good farm.
steamers, a pipe or hose may be car
ricd from thence to the tank, and
then the steam will keep the waite,
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
practice and observation. a thrus,
in the right direction, and a Sigh,
turn of the wrist do it. If you dc
not succeed the first time, try again
and Immediately, for the right thrust
must be learned.
Do not be in hurry in any of the
operations of dressing, and, above
all, do not kill on an extremely cold
day unless it be indoors; and do not
let the hogs freeze while cooling, es
pecially if heavy. For sometimes, il
frozen suddenly on the outside, the
interior will faint before it cools.-
Hence the necessity of spreading the
carcass thoroughly. TO become thor
oughly cool, will sometimes take
as long as thirty-six or forty-eight
hours.
Special attention should be given
to cleaning the head ears, feet, etc,
for it often enhances the price Of the
hogs from one-halt Of cent to one
cent per pound, and this well repays