Tensas gazette. [volume] (St. Joseph, La.) 1886-current, 1918-10-25

stun or shoot hog before sticking. al
though this is done in some localities
for humane reasons. IL the hog is
stuck without being stunned, he should
be squarely on his back when stuck.
Two men can reach under and grasp
the legs on the opposite side of the
body and with a quick jerk turn the
hog over on his back. One man can
staItl astride the body with his legs
good grip ON the forelegs. In this
position the hog can be held i'm place
while the other man does the sticking.
Sticking.
A narrow, STRAIGHTFORWARD knife, eight
inches long. serves very well for stick
ing hog. The knife should be pointed
directly toward the root of the tail
and held in line with the back bone.
Thrust the knife in six or eight inches
directly in front of the breastbOne.
The knife should be kept in straight
line so as not to stick shoulder, caus-
ing blood to clOt, which results in
waste in trimming or a shoulder which
keeps poorly. This sewers the arteries
10 the neck and will insure better
bleeding. Avoid sticking the heart, for
If this Is done the blood will not be
pumped from the arteries. After stick
ing. the hog may be turned over on the
side.
scalding and seraping.
The handiest way of heating water
for scalding is in large caldron or a
kettle built for scalding hogs and
which is placed over a fire near the
place Of butchering. A barrel is the
most convenient receptacle in which
to scald a hog, unless the hog is too
large for the barrel, in which case a
tank must be used. Much of the
heavy labor can be avoided by means
Of a hoist, such as block and tackle.
for lifting the hog in and out of the
scatding vat or when hanging the hog
for removing entrails.
II the water is heated in the house,
1t should be boiling when removed
from the stove and carried to the bar
rel. At the time the hog Is scalded
the water should be at temperature
Of 1856 to 195 degrees +. If no thermom-
eter is at hand, stick the finger into
the water three times in rapid success
sion, and IL 1t burns severely the third
time the water is about right. If the
water is too hot the hair is likely to
set, causing even more trouble than If
too cold. A teaspoonful of lye or a
small shovelful of wood ashes added to
every 80 gallons of water will aid in
removing the scurf. After either one
of these alkalis Is added the water
should be stirred thoroughly.
Insert the hog hook in the lower
jaw. place the hog on the table and
slide it into the barrel. The rear end
of the hog is scalded first for the rea-
son that If the water is too hot and
the hair sets 1t can be removed easier
from the rear than from the fore part
of the hog. The hog should be kept
moving In the water to be sure that no
part will rest against the side of the
barrel. Occasionally the hog should be
drawn out of the water to air. when
the hair may be ''tried." When the
hair and scurf slip easily from the sur
face, scalding is complete. Pull the
hog out upon the table and remove the
hair and scurf from the legs and feet
at once. The simplest way to accom-
plish this is to twist the legs In both
hands. Use the hog hook to remove
the dew-claws at the same time. Re
move the hair and scurf from the rear
end Of the hog by means Of q bell
shaped scraper.
Cut the skin about three or four
inches long just below the hooks in
both hind legs. Loosen the tendons
and insert the gambrel. Be sure that
both tendons in each leg are loosened
before inserting the gambrel. Now
scald the front part of the hog. After
the front part Of the hog is scalded
pull 1t out on the table as before. Re
move the hair and scurf from the ears,
forelegs and head Immediately, as
these parts cool very quickly. Use
the bell-shaped scrnper to remove the
remaining hair and scurf. If the hair
fails to YIELD in any particular region,
cover that portion with n gunny sack |
and pour on hot water. When most of /
the hair and scurf is removed pour
not water over the entire carcass and |
shave off, by means of knife. the hair |
that is left. Hang up the hog and |
pour bucketful of cold water over
the carcass and scrape from the sur
face the remaining dirt and scurf.
Removing EntraiIs.
After the hog is hung up and the |
surface Is clean the next step is to re-
move the entrails. Cut through the |
midline. beginning at the top and con-
tinue cutting down to the head. Cut
around the rectum on each side and
pull it out between the pelvic bones.
Place the knife between the first and |
second fingers of the left hand, insert
ing the fingers where the opening has
been made and with the right hand |
force the knife down to the breast
bone. The fingers viii serve as q
guide In making the cut and protect |
the intestines from being cut. When |
this opening has been made remove