Fulton County tribune. (Wauseon, Ohio) 1883-1925, 1918-10-18

| prepared by the United States Depart
ment of Agriculture)
Ordinarily it is not necessary to
stun or shoot hog before sticking, al
though this is done in some localities
for humane reasons. If 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
stand astride the body with his legs |
just back of the hogs shoulders, taking |
good grip on the forelegs. In this |
position the hog can be held in place
While the other man does the sticking.
Sticking.
A narrow, straight-bladed 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 a 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 q straight
line so as not to stick q shoulder, caus-
ing blood to clot, which results in
waste in trimming or a 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 Scraping.
The handiest way of heating water
for scalding is in large caldron or q
kettle built for scalding hogs and
which is placed over a fire near the
? place of butchering. A barrel is the
5 most convenient receptacle in which
to scald hog, unless the hog is toe
F. large for the barrel, in which case o
, tank must be used. Much of the
heavy labor can be avoided by means
of q hoist, such as block and tackle,
: for lifting the hog in and out of the
scalding vat or when hanging the hog
a for removing entrails.
v If the water is heated in the house,
i it should be boiling when removed
v from the stove and carried to the bar
rel. At the time the hog is scalded
the water should be at temperature
Y Of 1856 to 195 degrees T. If no thermom-
eter is at hand, stick the finger into
!. the water three times in rapid success
- sion, and IL it burns severely the third
time the water is about right. II the
water is too hot the hair is likely to
set, causing even more trouble than il
y too cold. A teaspoonful of lye or Q
small shovelful of wood ashes added to
10 every 80 gallons of water will aid In
removing the scurf. After either one
y OF these alkafis is added the water
should be stirred thoroughly.
- Insert the hog hook in the lower
jaw, plfree the hog on the table anC
slide it into the barrel The rear enc
of the hog is scalded first for the rea
son that if the water is too hot ant
. the hair sets 1t can be removed easier
from the rear than from the fore par
of the hog. The hog should be KEEP
Il moving In the water to be sure that NJ
part will rest against the side of th'
lie barrel Occasionally the hog should b'
drawn out Of the water to air, whei
the hair may be tried" When thu
hair and scurf slip easily from the sur
u face, scaiding is complete. Pull th'
re hog out upon the table and remove tn
ze hair and scurf from the legs and fee
e, at once. The simplest way to accom-
I'd pish this is to twist the legs in bot
# hands. Use the hog hook to remov
e the dew-clows at the same time. Re
an move the hair and scurf from the rea
I'd End Of the hog by means of bell
as shaped scraper.
Cut the skin about three or fou
inches long just below the hooks II
2 both hind legs. Loosen the tendon
and insert the gambrel Be sure tha
both tendons in each leg are loosene'
~ before inserting the gambrel. Nov
scald the front part of the hog. Afte
the front part of the hog is scalde
~. pull it out on the table as before. Re
- - move the hair and scurf from the ears
- forelegs and head Immediately, a
:; these parts cool very quickly. Us
=, the bcll-shaped scraper to remove tn
-. remaining hair and scurf. If the hal
NJ fails to yield in any particular regioI
cover that portion with gunny sac
and pour on hot water. When most G
the hair and scurf is removed pou
hot water over the entire carcass an
=, -. shave off. by means of knife, the hal
- that is left. Hang up the hog an
pour a bucketful of cold water owe
the carcass and scrape from the SUI
ne face the remaining dirt and scurf.
on Removing Entrails.
ko After the hog is hung up and th
surface is clean the next step is to r.
move the entrails. Cut through th
~ midline, beginning at the top and col
nt tinue cutting down to the head. CT
ot around the rectum on each side an
he pull it out between the pelvic bones.
he t2ace the knife between the first an
,ss second fingers of the left hand, inser
ing the fingers where the opening hf
ION been mnde and with the right har
no force the knife down to the breas
We bone. The fingers will serve as
av guide in making the cut and prote
,es the ;ntestines from being cut. Whe
,se this opening has been made remc7
,s+ the fat which surrounds the Stomac
nd cutting the guilet as soon as it is draw
Rowing Dog Is Harmful.
,rn Besi;ies killing sheep, the rowing d(