The Albany register. [volume] (Albany, Or.) 1868-18??, 1875-01-01

NOW Is the time COi D0gln TO save
ashes, just as they are beginning to be
made. Save all carefully during the
winter, and apply early in the spring.
Remember the leached article is nearly
as good as the unleached. Let the
soap making be done early in the
spring, so as to apply the spent ashes
early.-COr. Country Gentleman.
/ Killing and Cleaning Hogs.
There are many things connected with
killing and cleaning hogs that, by lit
tie foresight, viii enable the operator to
save much unnecessary work. Although
the great mass of hogs are now sent to
the centres 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 steamer may save a large amount
of labor by providing facilities for get
ting water from the kettle to the tank
or trough used for scalding; for one o1
these tanks once used, the oId-fashioned
barrel Will never be returned to there
after. It 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 barrel or cask. All that
is necessary is, to provide water-ti tight
trough or tank, deep enough to float q
hog, and wide enough so the animal
may be rolled over in the tank. The
ends should be slanting toward the
platform, which should be of the same
will be experienced in getting the hogs
in and out.
From the end of the platform upon
which the hogs are cleaned, an inclined
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 notwithstanding the hind legs,
and the gambrel sticks should be
straight, and notched at the ends to
hold the tendons from slipping, and
just long enough SO that they will 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 position desired.
Have good tools, a couple of hog
hooks, and good scrapers. They are
now made on purpose for this work.
The old-fashioned iron cand1esticks are
good. A very fair scraper may be made
with a worn-out hoe, by cutting 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 inches long and
pointed, and two Of the best steel,
4 ground keen for shaving. Other duller
knives may be used for finishing the
scraping.
/ One of the mistakes, and one too often
made, is scalding the hogs by guess.
/ The proper temperature of the water is
185 to 100 degrees Fahrenheit. This
will scald but will not set the hair, un-
less by gross negligence. 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 fire.
place beneath. The water once hot, a
i very little fire will keep it SO, and it
saves dipping back and forth. If the
farmer Lave any one of the good farm
steamers, pipe or hose may be carried
from thence to the tank and the steam
will keep the water hot
In sticking, do not kill to quickly.
The heart should not be touched but
rather the blood vein leading to the
heart. This is learned with a little
| ~
the right direction, and slight turn of
the wrist do it. If you do not succeed
the first time, try again and immedi-
ately, for the right thrust must be
learned.
i Do not be in a hurry in any OF the
operations of dressing and >above all, do
not kill on an extremely cold day un-
less it be indoors; and do not let the
hogs freeze while cooling, especially if
heavy. For sometimes, if frozen sud
denly on the outside, the interior will
taint before it cools. Hence the neces-
slty eff spreading the carcass thoroughly.
times take thirty-six to forty eight
hours.
!. Special attention should be given to
cleaning the head, ears, feet, etc, for ii
often enhances the price of the hogs
from One-half Of a cent to one cent pei
pound, and this we'll 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 to do without Il
they take care of the fat after it is sepa-
, rated from the entrails it is enough. Ii
is small job for man or deft boy tc
separate them on suitable bench at the
! killing place.
| Thus, by the exercise of little in,
genuity and foresight, temporary fix
lures mayab be arranged for dressing
hogs, if we except the scalding tank
and this may be applied to SO great 6
variety of purposes, when not wanted
for hogs, that it will repay it's cost. Z
regular building is erected for keep
, ing hogs, fixtures for handling should
always be provided; and in this case the
farmer, with care in shipping, may
J always realize more money for his porl
: than by selling it on foot.
, The Household.
+ KEEPING TAL1Low AND LARD.-Docto
, Dotch states that tallow and lard can b,
, kept from getting rancid by the follow
J ing process: The tallow or lard is frs
treated with carbonate of soda In til
+ proportion of two pounds of soda t
, every 1000 pounds of lard, and thel
{ subjected to digestion with alum il
r the following manner: Ten pounds O
! alum are dissolved in 500 pounds O
water, and one pound of slaked alum
, added to the solution and boiled. Thi
:. snl11kiOn ia atirrnd we'll with O00 uor1ud