The Birmingham age-herald., 1918-11-14

In selecting hogs for butcherlng, health should have first considerations Even though the hog has been properly fed aid carries a prime finish, the best quality of meat cannot be obtained if the animal is unhealthy; there is always some danger that disease may be trans mitted to the person who eats the meat. The keeping quality of the meat is all ways impaired by fever or other de- arrangements. hog in medium condi- ton, gaining rapidly in weight, yields the best quality of meat. Do not kill hog that Is losing flesh. A reasonable le amount of fat gives juiciness and flavor to the meat, but large amounts of fat are not essential The breeding of ami mals plays an important part in pro- ducing a carcass of nigh quality. Se- lection, long continued care and intelli- gent feeding will produce meat of de- tsirable quality. The smooth. even, and deeply fleshad hogs will yield the nice ly marbled neat
 Hogs intended for slaughter should remain unfed 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 will facilitate bleeding. Do not excite or whip a hog before killing An excited hog never makes good carcass. and whipping causes bruised ndIlS, WHICH dT6 uOI IL u CuIc All injured hog may be used for food, pro- vided it is bled immediately.
 USE BARREL FOE SCALDING | A useful equipment for hog killing in- cludes an eight-inch straight, sticking knife, cutting knife, 14-inch steel, a hog hook, d bea-shaped stick scraper, A gambrel, and a meat saw. More than one of each of these tools may | be necessary if many hogs are to be slaughtered and handled to best ad- vantage. A barrel is a very convenient receptacle in which to scald hogs. The barrel should be placed at an angle of about 45 degrees at the end of ta- ble or platform of proper height. The table or barrel should be securely fas- l tened to prevent accident to the work men due to slipping. A block and tackle will reduce labor. All the tools land apparatus should be in readiness before beginning.
 In some sections for hQmaAe reasons the hog is stunned or shot before stick
 ing If the animal is stuck without be-
 ing stunned, he Should be held squarely | on his back when stuck. 4 narrow
 straight-bladed knife, about eight inches l long, should be used. The knife should
 be pointed directly toward the root oi the tail and held in a line with the back bone Thrust the knife in six or eigh
 
 bone. Then turn the knife and withdraw it as this sewers the arteries in the neck 1 and insures better bleeding. Ayois sticking the heart. for if this is done, thu blood will not be pumped from the ar. teries. After sticking. the hog may b, turned over on the side.
 Water for scalding may best be heated in large caldron near the place O. butchering. For medium sized hogs, barrel is satisfactory for scalding pur. poses. A block and tackle for hoist. 1 ing purposes is valuable for lifting thu carcass in and out of the barrel and fol l hanging up when entrails are to be re- moved.
 IDO NOT HAVE WATER TOO HOT For scalding, the water should be at 2 temperature of 1855 degrees to 195 degrees F., thermometer being used. If tht water is too hot, the hair is likely to set 1 causing even more trouble than if lot
 cold A teaspoonful of lye or a smal shovelful of wood ashes added to every 30 gallons of water and well stirred vii ! aid in removing the scruf.
 l Insert the hog hook in the lower jaw place the hog on the table. and Slide i into the barrel. The rear end of the hos
 scafded first for the reason that i the water is too hot and the hair sets i can be removed easier from the req than from the fore part of the hog. Ths hog should be kept moving In the watel | to be sure that no part will rest agains the side of the barrel, Occasionally thu
 hog should be drawn out of the watSr t air, when the hair may be tried" Whel the hair aud scrut slip easily from th' \ surface. scalding is complete, Pull tn
 hog out upon the table and Fsmove tn hair and scruf from the lea and feet . once The simplest way to- accornplisl