The news scimitar. (Memphis, Tenn.) 1907-1926, 1918-11-29
a Barrel !. Satisfactory for sealaIna Msd!um.sI.s Hogs.

pumped from the arteries. After stick
ing' the hog may be turned over on
Water for scaldlng may best be heat
ed in a large caldron near the place
of h%utchering, For medium-sized hogs,
a barrel is satisfactory for scalding
purposes. A block and tackle for hoist
carcass In and out of the barrel and
for hanging up when entrails are to
be removed.
For s~calding, the water should be at
a temperature of 1856 degrees to 1875
degrees F., a thermometer being used.
II the water Is too hot, the hair Is likely
10 set. causing ever more trouble than
If too cold. A t~easpoonful of I've or a
small shovelful of wood ashes added
to every 80 gallons of water and well
stirred will aid in removing the scurf.
Insert the hog hook in the lower jaw,
place the hog on the table, and slide
1t into the barrel. The rear end of
the hog is scalded first for the reason
that If the water is too hot and the
hair sets it can be removed easier from
the rear thar from the fore part Of
the hog. The hog should be kept NOV
Ing 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
surface, scalding is complete. Pull the
bog 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 dewclaws at the same time, Re
move the hair and scurf from the real
end of the hog by means of the bell
shaped scraper.
Cut the skin about 8 or A inches
long just below the hooks in both hind
legs. Loosen the tendons and insert
the gambrel. Be sure that both tend
ons 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 able as before. Remove the hair
head Immediately, as these parts cool
very quickly, Use the bell shaped
scraper to remove the remaining hair
and scurf. II the hair fails to yield
in any particular region, cover that por-
ton with a gunny sack and pour on
hot water. When most Of the hair and
scurf is removed pour hot water over
the entire carcass n shave off, by
mean of a knife, the hair that Is left.
Hang up the hog and pour a bucketful
of cold water over the carcass and
scrape from the surface the remaining
iii / VI SNulls
The entrails should then be removed.
Furthermore while the carcass Is still
warm, remove the leaf lard or kidney
fat as this facilitates the cooling of the
carcass and lessons the danger of the
hams and loins souring. The leaf lard
should be spread out on a table to cool
with the thin membrane side turned
down.
The carcass should be cooled after
Strengthening, but not allowed to freeze.
Temperature Can not pe controlled on
the farm, but 1t Is possible to kill when
the weather Is favorable. Select Il day
In winter when there ls cnance for cool
ing the carcass before the surface
freezes. The desirable temperature for
cooling meat is "a to 40 degrees F. In
the summer time 1t is necessary to have
refrigeration. In the fall it is best to
kill in the evening, allowing the carcass
to cool over night. Hang the carcass
in a dark cellar or a cool room in the
barn before the flies can get at 1t.
Freshly killed meat absorbs odors very
readily; do not hang the CARCASS In a
freshly painted room or In q room with
tar, kerosene, or gasoline.