Cut Bank pioneer press. [volume] (Cut Bank, Mont.) 1909-current, 1916-11-24

ham end the blood Will LOW freely.
Proper Temperature of Scalding
Water.
A barrel is the receptacle common
" used for scalding. If it 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 ac-
cident. A box often serves very well
The water for scalding should be
heated TO the boiling point. This will
allow for a reduction of temperature
when the water is put into a cold bar
rel, the best temperature for scald-
ing the hogs being from 145 degrees
to $50 degrees. Be careful not to
have the water SO hot that it will cook
the skin of the hog. If the water is
too hot the hair is likely to set. A
lump of lime, a handful of soft soap.
a little pine tar, or a tablespoonful of
concentrated lye added to the water
aids materially in removing the hair.
How to Scald a Hog.
The hog should not be scalded be-
fore its life is extinct, or the Blood
vessels near the surface of the skin
will be cooked, giving a red appear
ance to the carcass. While being
scalded the hog should be removed
constantly to avoid cooking the skin.
Occasionally it should be drawn out
of the water to air when the hair
may be 'ftried." AS soon as the
hair and scurf slip easily from the
.,-,P,ao 1aolJ,,, - noro,lo4n
The scraping and cleaning of the
hogs skin should be done as DOR as
possible after removal of the animal
! from the scalding vat. Scraping, a
cold hog is difficult, if not an i'm
: possible task. Where it is eecessary
r to reverse the position of the hog
: in the barrel to complete scalding,
e the portion already scalded should be
cleaned before attempting to scald the
other end of the hog.
t When the hair starts readily, re-
@ move the animal from the water and
begin ~scraping. The "bell" scraper
d should be used with a long, sweeping
. movement over the sides and ends
= while the hog is still hot. The head
y and feet should be cleaned first as
they cool quickly. Pull the ears
through the hands to remove the bulk
of the hair. Grasp with the hands
the lower portions of the LEGS and
twist to assist in cleaning them. Use
the ~candlestick scraper for removing
8 the skin and scurf from the flat sur
y faces and as much as possible from the
other parts and finish the cleaning
of the entire carcass removing all
hair, scurf, and dirt by rinsing with
hot water and shaving with the knife
Cut the skin on the side of the ten,
dons below the hook to expose the
tendons so that a gambrel stick may
be inserted. The next step is to hans
the hog by his hind legs by means o.
the gambrel stick high enough so tina
his head clears the ground. Wasl
down with hot water, shave over any
unfinished patches and wash the en-
tire carcass again to remove all loos'
hair and scurf.
q Occasionally a hog is killed that i
- too large to scald in a barrel. If i
is covered with blankets or with sack
: containing a little bran, and hot wa
ter poured over it, the hair will loosel
readily.
Removing Entrails.
In removing the entrdils, first spill
the hog between the hind legs, sep
arating the bones with the knife. Thi
can easily be done if the cut is mad
directly through the union of bone
between the hams. Run the knit
down the center of the belly, shieldin
the point with the fingers of the lef
hand and guiding it with the right
There is little danger of cutting tn
intestines in this way. Split the breas
bone with the knife or ar axe and CT
= down through the sticking place to tn
- chin. Cut around the rectum and pu
it down until the kidneys are reached
using the knife wherever necessar
to sever the cords attaching it to tn
"bed." Remove the sexual organ
then cut across the artery runnin
down the backbone, cut around I'll
diaphragm, and remove the intestine
y stomach, heart, liver, and lungs, wit
a backward downward pull. DO NJ
disturb the kidneys or leaf fat
~carcases to be shipped, except
5 warm weather, when the leaf may
2 renovated to allow quicker and mo,
s thorough cooling. IF the hog is to
2 cut up on the farm and is not inten
s ed for shipment in carcass form. it
z advisable to loosen the leaf fat fro
5 the abdominal wall, allowing it
2 remain attached to the carcass at t
= ham end.