The Grangeville globe. [volume] (Grangeville, Idaho) 1907-1922, 1915-12-09

In securing meat in the best condition
for use, either fresh or for curing pur-
poses. Food in the stomach decom-
poses very rapidly after slaughter, and
where the dressing is slow the gases
generated often affect the flavor of the
meat Water should be given freely
up to the time OF slaughter, as 1t keeps
the temperature normal.
1t is highly important that the ami
mails be not excited In any way suf-
dciently to raise the temperature of
the body. II the animal becomes heat
ed 1t is better to allow 1t to rest over
night before killing than to risk spoil
Ing the meat. 1t is also essential that
the hog be carefully handled so as not
to bruise its body.
Points on Killing.
1t is customary on the farm to stun
hogs before sticking them, although in
some localities this is not done. An
other method Is by shooting the hog
through the head with a rife How
ever. extraordinary care should be ex-
ercised in using a rife around farm
buildings. After stunning by heavy
blow on the center of the forehead Inn
mediately above the eyes with pole
ak the eight inch straight bladed
knife is inserted into the hogs throat
In the under portion of the neck to q
point just In front of the chest cavity.
but not into this cavity. The knife is
given twist and sideward motion to
sever the blood vessels and allow the
blood to flow. BY laying the hog on
one side and elevating the ham end
the blood will gravitate freely.
Proper Temperature of Water For
Scalding and Soraping.
A barrel is the receptacle commonly
used for scalding. If 1t is set at the
proper slant, with the open end against
a table or platform of the proper height
and the bottom securely fastened,
there is little danger of accident. A
strong table built for the purpose
would be very desirable thing on
which to work, though it is not abso-
lutely necessary. A box often serves
very well. The water for scalding
should be heated to the boiling point.
This will allow for reduction of tenn
perature when the water is put into a
cold barrel. the best temperature for
scalding the hogs being from 145 de-
grees to $50 degrees. Be careful not
to have the water so hot as to cook the
skin of the hog. II the water is too
hot the hair is likely to set. A small
shovelful of hardwood ashes added to
the water aids materially In removing
the scurf from the body. though it has
no effect in loosening the hair. A lump
of lime. a handful Of soft soap, little
pine tar or a tablespoonful of concen-
trated I've has the same effect
How to soald Hog.
The hog should not be scalded before
life Is extinct, or the blood vessels near
the surface Of the skin will be cooked,
giving a reddish tinge to the carcass.
While being scalded the hog should be
moved constantly to avoid cooking the
skin. Occasionally It should be drawn
out of the water to air, when the hair
may be tried" AS soon as the hair
and scurf slip easily from the surface
scalding is complete. If 1t is suspected
that the water is too hot scald the hind |
end Of the hog first. II the water is too |
hot and you overscald the head you
will be adding to the trouble of scrap
Ing the part most difficult to clean.
When the water is about right begin
by scalding the head
The scraping and cleaning of the
hogs skin should be done as soon as !
possible after removal OF the animal
from the scalding vat Scraping cold
hog is difficult. II not an impossible
task. Where 1t is necessary to reverse
the position of the hog In the barrel to
complete scalding the portion scalded
should be cleaned before attempting to
scald the other end Of the hog.
When the hair starts readily remove
he animal from the water and begin
'craping. The bell" scraper should be
Used with long. sweeping movement