Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1915-12-06
Facts for Farmers, Stock
Breeders, Poultry Raisers,
Orehardists, Truckers and Gar
deners---Queries and ANSWERS
H0G-KlLLING TIME IN VIRGINIA

! 30 Tvs hiiiiHE tllflc III Old
virginia and all OF the South. 1t is
probable more hogs will he slaughtered
| III virginia this season than in any sea-
| son In the history Of the state. for hog.
| raising is rapidly becoming one of the
most important features of the arricul-
! turai business. Just ut this time when
the attention OF nine out of ten of the
NirBinia farmers is being directed To
the hog raising business and it's results
as seen about the slaughter pens no
excuse is offered for dcvoting the most
| OF the space Of the Agricultural Depart
ment of The Times DISPATCH this week
i 10 the matters of hog raising and hog
| killing.
Professor Emmett y. Jones. of Ala
puma gives some timely advice as to
hoS Killing methods. He SAYS:
start ut Least fourteen months :benL
| OF the curing process by having YOUR
breeding stock in iirSt-claSS condition.
thereby getting Il litter OF pigs that
are strong and vigorous.
filtcen or twenty days before the
hog is slaughtered. continc his diet 10
almost all corn. Hogs. to make rood
bacon. should not weigh more than go
pounds: II 2o0-pound hoe. is better
December is the be :, time to kill
hogs. as the weather is more ant TO
be clear Never Kill hogs in cloudy
or rainy weather. Any clear. frosty
morning is colo enough
10 Kill Il .22-calibcr rifle is suggested
l" bleed, turn the hog upon it's back.
use Il knife with a blade not more. than
SIN inches in length. Never bleed in
the pen where other hogs are to he
left over; il has :: bad effect on them.
stick Immediately in front of The
prisket. never on the side of it, as there
is danger of running Il shoulder
Sctl'l as quickly as possible: do not
nave the water too hot Tut the hog
INTO the barrel hind part first churn
II mp and down twice draw il IN tnrn
/, over; as it slides back in churn i,
TWO or three times. roll il over and
draw II up TO air. At no time let a
hog stay in the hot water over n half
minute without airing it. Each time
YOU draw ii up try the hair to see If
II begins to slip. AS soon as II does
change ends with it, churn il. roll /,
turn 1t over churn il and draw il up
TO air, try the hair. then go through
the whole proc again. but never let
III he still while amy part OF i, is in
the water
Don't scald too much-thrce minutes
is all the time one needs to scald -
! no" thoroughly. Always scraDe and
never turn Il knife down nat razor
like. when using il. Keep the hog
wet with warm water: don't Let the
skin dry. The water will scald two
hogs; ic a third is to be scalded add
! a
h"s Is in the barrel II no, water Is
To be added. take the hog out
no one VIII pay the same price for
"a piece OF bacon that has the hair
shaved off as they would for a clean
piecc--in fact, it means waste whether
sold or consumed AT home.
When clean hang ii up and wash il
down. Scrapnp we'll. but use no cold
water at amy time on a hog while clean
ins II. The object is to keep the blood
in tile small vessels from coupcali5g
TAX. out the entrailS. then cut between
the shoulders. and remember the nearer
you cut the head off the better. Wash
I 1t out clean with warm water. BE sure
Ito get all the blood oft everywhere.
Let il hang up /" dry a little and then
/ take II down and cut up as quickly
: as possible before any blood in the
small veins and arteries congcals
one of the causes. II not the prime
cause. of meat spelling or. in case il
does not spoil. bcconI. rancid. is be-
canse of the blood ,ist is left in it
when butchered. AS fast as ii is Gu,
: M put in cool ,irT place. skin side
place. then cover the flesh side com
plctcly with salt. Let il remain from
thirtN-SiN TO forty hours. in the mean
( time. get your barrels rcady--cooking
oil. cottolcne o" lard barrels. Never
use vinegar. pickle or whisky barrels
Is,
or YOU can figure on one barrel to every
2"u-pound hog, gross weight
The curing process begins. Place
your barrels III Il cool place in the
siuOkrhouse. Begin To fill in with mid =
dlings first: get the middling out and
split IL ienGthwisc. leaving two-if'hs
ON the belly sid" and threc-tifths on
/ the upper side. The lower part is what
makes the breakfasts bacon, the most
valuable part Of The hog. With all
the middlfH.S split. weigh up all of
the pork, knock the salt OFF by knock
ing two pieces together begin filling
the barrel by standing. the middlines
on end. skin side next 10 walls of
F., barrel. then the breakfast bacon strips
inside Of them
Fiji IN with hams and shoulders. DO
not try TO lit them too closely. Fill
the barrel to within six inches OF the
top. TO each 40 pounds of pork use
ten pounds of salt I.ivcrpool or barrel
salt is preferable. ii il can be hadt
TWO pounds Of brown sugar and two
! ounces OF saltpcte dissolve in an ordi-
nary Washtub of cold water. pour that
into the barrel a"i repeat until the
meat is covered. although ii may re-
uuirc an extra amount to cover the
/ meat, then place Il barrel head or short
( pieces Of plank on top OF the meat
aud weight it down with brick or stone,
not iron, having at least two inches
b Of brine above the meat
! Leave it stand six weeks, watch il
: carefully. and in case II leaks or
.evaporates make up more of the solu-
I ton and pour into the barrcl---that is,
keep the meat thoroughly submerged.
The Farmer.
/ TN" farmer is the foundation of
prosperity. and it is bad for the whole
world when it goes i'll with the farmer.
-, oh ,,.h.