The Fayette falcon. (Somerville, Tenn.) 190?-current, 1918-11-15
DESIRABLE HOGS
FOR BUTCHERING
Well Conditioned, Healthy AMI
mails Gaining in Weight
Make Handy Killers.
AVOID ALL AILING PORKERS
Breeding Plays important Part In
Producing Carcass Of High Quail
Ity-6arrel Is Convenient Re-
eeptacle for ScaldIna.

n selecting hogs for butchering
health should have first consideration.
Even though the hog has been prop
erly fed and carries a prime finish,
the best quality of meat cannot be
obtained IL the animal is unhealthy !;
there is always some danger that dis
ease may be transmitted to the per
son who eats the meat. The keeping
quality of the meat is always inn
paired by fever or other derange-
ments. A hog In medium condition,
gaining rapidly in weight, yields the
best quality Of meat. Do not kill
hog that Is losing flesh. A reasonable
amount of fat gives juiclness and fla
vor to the meat, but large amounts of
fat are not essential. The breeding
of animals plays an important part
in producing a carcass of high quail
ity. Selection, long continued care
and intelligent feeding will produce
meat of desirable quality. The
smooth, even and deeply fleshed hogs
viii yield the nicely marbled meat.
Hogs intended for slaughter should
remain uufed for at least "a hours,
or better, 80 hours. Give them all the
clean, fresh water they will drink.
This will help to clear the system of
food and win facilitate bleeding. Do
not excite or whip a hog before kill
ing. An excited hog never makes a
good carcass, and whipping causes
bruised hams, which are not fit to
cure. An injured hog may be used
for food provided 1t is BLEED lmmedi-
ately.
Use Barrel for Sealdlnq.
A useful equipment for hog killing
includes an eight-inch, straight stick
Ing knife. cutting knife, a 14-inch
steel. hog hook, bell-shaped stick
scraper, a gambrel and meat saw.
Mere than one Of each Of these tools
may be necessary If many hogs are
to be slaughtered and handled to best
advantage. A barrel is a very con-
venient receptacle In which to scald
hogs. The barrel should be placed
at an angle of about 45 degrees at
the end Of a table or platform of
proper height. The table and barrel
should be securely fastened to pre-
vent accident to the workmen due to
slipping. A block and tackle will re-
duce labor. All the tools and appa-
ratus should be In readiness before
beginning.
In some sections for humane rea-
sons the hog Is stunned or shot be-
fore sticking. II the animal is stuck
without being stunned he should be
held squarely on his back when stuck,
A narrow, STRAIGHTFORWARD knife,
about eight inches long, should be
used. The knife should be pointed
directly toward the root Of the tail
and held In a line with the backbone.
Thrust the knife I'm six or eight
inches directly In front Of the breast
bone. Then turn the knife and with
draw It, as this sewers the arteries in
the neck and insures better bleeding.
DO Hot Have Water Too Hot
For scalding the water should be
at a temper ture Of 1S5 degrees to
1p5 degrees f., thermometer being
used. II the water is too hot the hair
Is likely to set. causing even more
trouble than II too cold. A teaspoon !
ful Of I've or a small shcvelful Of
wood ashes added to every so gallons
Of water and wen stirred win aid n |
removing the scurf.
Insert the hog hook in the lower |
law. place the hog on the table. and
slide it into the barrel. The rear end |
Il the hog is scalded FIRST for the !