The Ronan pioneer. [volume] (Ronan, Mont.) 1910-1970, 1916-11-24
the hog on one side and elevating the
ham end the blood will flow freely
Proper Temperature Of Scalding
Water.

nam emu LHe DloOu VIII 1loW AIocAJ
: Proper Temperature of Scalding
Water.
J A barrel is the receptacle common
ly used for scalding. If it is set at
the proper slant, with the open end
against table or platform of the
proper height and the bottom securely
} fastened, there is little danger of ac-
cident. A box often serves very we'll.
The water for scalding should be
heated to the boiling point. This will
allow for reduction of temperature
when the water IS put into a cold bar
rel, the best temperature for scald-
ing the hogs being from las 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, handful of soft soap.
a little pine tar, or tablespoonful of
concentrated I've added to the water
aids materially in removing the hair.
How to Scald a Hog.
The hog should not be scalded be-
fore it's 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 "tried." As soon as the
hair and scurf slip easily from the
surface, scalding is complete.
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 a
cold hog is difficult. if not an inn
, possible task. Where it is necessary
: to reverse the position of the hog
in the barrel to complete scalding.
; the portion already scalded should be
cleaned before attempting to scald the
other end of the hog.
When the hair starts readily, re-
; move the animal from the water and
begin scraping. The "bell' scraper
should be used with a long, sweeping
, movement over the sides and ends
while the hog is still hot. The head
] and feet should be cleaned first as
they cool quickly Pull the ears
through the hands to remove the bull,
of the hair. Grasp with the hands
! the lower portions of the legs ano
twist to assist in cleaning them. Use
the candlestick scraper for removing
the skin and scurf from the flat sur
faces and as much as possible from TIN
other parts and finish the cleaning
of the entire carcass removing al
hair, scurf, and dirt by rinsing will
hot water and shaving with the knife
Cut the skin on the side Of the ten
dons below the hook to expose thu
tendons so that a gambrel stick ma!
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 an,
unfinished patches and wash the en-
tire carcass again to remove all loos'
hair and scurf.
Occasionally hog is killed that il
too large to scald in barrel. If i
: is covered with blankets or with sack
Il containing little bran, and hot wa
ter poured over it, the hair will loosel
readily.
Removing Entrails.
In removing the entrails, 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 lief
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 an axe and GU
down through the sticking place to Thu
chin. Cut around the rectum and pull
it down until the kidneys are reached
using the knife wherever necessar,
to sever the cords attaching it to tn
"bed." Remove the sexual organs
then cut across the artery runnin!
down the backbone, cut around tn,
diaphragm, and remove the intestines
stomach, heart, liver, and lungs, will
a backward downward pull. Do no
disturb the kidneys or leaf fat il
Z carcases to be shipped, except il
8 warm weather, when the leaf may b.
3 renovated to allow quicker and NOR
8 thorough cooling. If the hog is to b.
3 cut up on the farm and is not intend
s ed for shipment in carcass form, it j
8 advisable to loosen the leaf fat from
= the abdominal wall, allowing it t,
& remain attached to the carcass at tn
Il ham end.
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