The Oakley herald. [volume] (Oakley, Idaho) 1908-1961, 1918-10-25


prepared by the United States Depart
ment of Agriculture)
Ordinarily 1t Is not necessary TO
stun or shoot a hog before sticking, al
though this is done in some localities
for humane reasons. If the hog is
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 quick jerk turn the
hog over on his back. One man can
stand astride the body with his legs
just back of the hogs shoulders, taking
a good grip on the forelegs. In this
position the hog can ba held in place
while the other man does the sticking.
Sticking.
A narrow, STRAIGHTFORWARD knife, eight
inches long. serves very well for stick
ing a 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 shoulder which
keeps poorly. This sewers the arteries
In 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.
Scaldinq and Scrapinq.
The handiest way of heating water
for scalding is in a large caldron or a
kettle built for scalding hogs and
which is placed over fire near the
place of butchering. A barrel is the
most convenient receptacle in which
to scald hog, unless the hog is too
| large for the barrel, in which case ;
tank must be used. Much Of thu
heavy labor can be avoided by means
of hoist, such as a block and tackle
for lifting the hog in and out of the
scalding vat or when hanging the hot
for removing entrails.
If 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 scaldet
the water should be at a temperature
OF 1855 to 1915 degrees F. If no thermom
eter is at hand, stick the finger int
the water three times in rapid success
sion, and if it burns severely the thirt
time the water is about right. If thu
water is too hot the hair is likely t.
set, causing even more trouble than /
too cold. A teaspoonful of I've or
small shovelful of wood ashes added +
every 30 gallons of water will aid Il
! removing the scurf. After either on
of these akalis is added the waite
should be stirred thoroughly.
Insert the hog hook in the lowe
jaw, place the hog on the table am
slide it into the barrel. The rear en-
of the hog is scalded first for the rea
son that if the water is too hot an
the hair sets Ii can be removed easie
from the rear than from the fore par
of the hog. The hog should be KEEP
moving in the water to be sure that n
part will rest against the side of til
barrel. Occasionally the hog should b
drawn out of the water to air, whe
the hair may he "tried." When tn
hair and scurf slip easily from the SUI
face, scalding is complete. Pull tn
hor out upon the table and remove tn
ha.f and scurf from the legs and fee
ar once. The simplest way to accom-
pish this is to twist the legs in bot
hands. Use the hog hook to remov
the dew-claws at the same time. n
end of the hog by Dleans of bel
shaped scraper.
Cnt the skin about three or fou
inches long just below the hooks
both hind legs. Loosen the tendon
and insert the gambrel. Be sure tn;
both tendons in each leg are loosene
before inserting the gambrel. No
scald the front part of the hog. Aft'
the front part of the hog is scalde
pun ii out on the table as before. r
move the hair and ;curf fl M the ear
forelcgs and head Immediately, f;
these parts cool very quickly u
the bell-shaped sc.aper to remove II
remaining hair ana scurf. If the ha
fails 10 yield in any particular regio
co*er Sat portion with ii gunny sax
and pour on hot water. When most
the hair and scurf is removed POI
hot water over the entire carcass al
shave off by means of a knife lie ha
that is left. Hang up the hog al
pour Il hucketfT of Geld water ov
the carcass aud serape from the su
face the remaning dirt and scurf,
Removing Ertrails.