The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1889-12-11
ICuLHUdtOr.

- CutaUdt0F.
>ecember is only three
: month, and sometimes 1t
% but a few days, when esti-
n the farm work accomplished.
PNegroes, and possibly others be-
des, have already caught the fever OF
kpectation which foretells the coming
bliday festivities, frolics and family
tunions. The month may be called
|e Saturday afternoon OF the year,
hen every one is inclined to slacken
5 energies to prepare for q season OF
St form labor and Indulgence in Sc
Il enjoyment. Aside from the eX-
Bses in which the sensual indulge,
ristmas is social institution to be
hmended and perpetuated. After Il
hrs hard labor, through storm anu
kt. and drought and cold-a year OF
ernating hopes and fears, joys anu
rows, success and failures, the in
Btrious farmer may rightfully claim
espite from toll, and devote a few
rs to ministering to the pleasure OF
lself, his family and his neighbors,
forgetting the stranger, the poor,
homeless and the sick.
Eut there is work of substantial
necessary character that may yet
accomplished. Seed time and har-
have passed away, so far as con-
hs the vegetable products OF the
d, but there are
ODDS AND ENDS
he waning year that should be gath
up, that "nothlng be lost" We
t that every farmer will close W
business, settle his debts by pay,
It or satisfactory adjustment, and
lrspared to begin the New Year
Nothing to embarrass his efforts.
KILLING HOGS.
he characteristic work of the month
hog killing" and happy is the man
has pen full of pokers ready for
= knife and yawning "smoke-house."
hogs ought to be fat enough to kill
Y in December. Indeed, if they
proper attention during the past
inner and fall, the first cold spell in
vember should have been the signal
slaughter and the harbinger Of
reribs and backbones, sausages and
ins, etc. The art of butchering hogs
ne in which considerable skill eail
iisplayed although--a!ss rs often prac-
d it has given rise to the reproach-
term-a "mere butchery"-as ap-
d to any operation unskillfully per-
ned.
irst, get everything ready, presum-
the hogs to be fat. Have plenty OF
er, plenty of fuel, sharp knives,
les, platforms or shelves for spread
good "gallows" and gambrels,
nty of clean, coarse salt and lit.
saltpetre. A large kettle is the best
liance for securing hot water.
We thermometer to test the water.
nmence to kill by the "break OF
>" by simply sticking each hog with
ing, keen Knife. Every one of the
thousand hogs killed per day in the
nour Packery in Chicago, is simply
lck with o knife and permitted to
I'd to death.
he water should be about the tenn
ature of 1902 Fahrenheit-notu under
nor over 10. This is found to be
proper degree (1G0) after repeated
Is. A little tar added to the water,
ps wonderfully in removing the
r. Clean off every hair and patch
Bcurf, and wash and scrape clean be-
"opening" the carcass. Com
nee "cutting out" as soon as the
BIT hog is disembowelled. Trim the
ms neatly. rounding them at the up
end and removing all surplus fat
ragged meat. Cut the sides, OF
ddlings, as large as possible, leave
shoulders correspondingly small.
II out the strip of tender loin that
along the upper edge of each "mid-
ng," for sausage meat, or immediate
assumption Git is worthless when dry
ted and cured) and also the thick
pc of firm fat that lies underneath
lean strip, for lard. Take out the
$s, or most of them. Now rub the
BIZ side of each ham and shoulder
tn salt, and lay it skin down on q
elf or platform in cool, shady and
fy place, sprinkling a thin layer OF
Il over the suface. Next morning,
(Eore day, commence to salt down in
kht half hogsheads or barrels, putting
aver of middling at the bottom, fill
8 all the open spaces with jowls and
DC. Before packing down put small
spoonful Of saltpeter on each ham
you wish them to he firm and red.
5e plenty of salt, leaving no vacant
bees between the pieces of pork.
IWe forbear any futher details, but
Eg the farmer to give the good wife
needed assistance, in the way of
Dor and material, that may be requir-
in the lard, sausage and pig feet de-
Artment. Next month we may con-
nue. the topic and include the dry
l:ing by smoking.
THE MANURE HEAP.
This is as good a time as any to COM
ence the process of manure making.
should be considered that q very
4ge part of the elements of fertility
lat have been removed from the soil
? the crops of grain, hay and other
cd crops consumed by the animals
the farm, re-appear in the liquid
I'd solid eXcrements. The making of
manures consists mainly in
occurring these elements of fertility
Id restoring them to the soil whence
ey were removed by the crops.
The growing of food crops, the saw
6 of their manure and restoring it to
8 soil, is beautiful illustration of
} law of compensation and restitu-
In. An individual particle of phos-
Eoric acid, lime or potash may posi-
y make the circuit from the soil,
[rn,,nrh tho rrnir, i,ntn fho I;,ri,,I.