The Birmingham age-herald., 1918-11-14
HOG KILLING TIME IS HERE

this is to twist the legs in both hands.
 Use the hog hook to remove the dew
 claws at the same time. Remove the
 hair and scruf from the rear end of the
 hog by means of a bell-shaped scraper.
 Cut the skin about 3 or inches long
 just below the hooks in both hind legs.
 Loosen the tendons and insert the gam
 brel Be sure that both tendons in each leg are loosened before inserting the gambref Now scala the front part Of the hog. After the front part Of the hog is scalded pull it out on the table as before. Remove the hair and scurf rom the ears forelegs, and head immediately, as these parts cool very qulckiy. use the bell-shaped scraper to remove the remaining hair and scurf. If the hair fails to yield in any particular region, cover that portion with q gunny sack ana pour on hot water. When most of the hair and scurf is removed pour hot wa ter over the entire carcass and shave off, by means of a knife, the hair that Is left. Hang up the hog and pour bucketful of cold water over the carcass and scrape from the surface the remaining dirt or scurf.
 REMOVE LEAF LARD AT ONCE 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 car [ cass and lessens the danger of the hame and loins souring. The leaf lard should be spread out on 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 be controlled on the farm, but it is possible to kill when the weather is favorable. Select day in winter when there is chance for cool ing the carcass before the surface freezes. The desirable temperature for cooling meat is 34 to 40 degrees F. In the sum- mer time it is necessary to have refrig- 1 eration. In the fall it is best to kill in ] the evening, allowing the carcass tc cool overnight. Hang the carcass in a dark cellar or 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 freshly painted room or in room with tar, ker- osene or gasoline.
 FILL HOME PORK BARREL
 Too many farmers buy part or al | of their supply of meat from local storel
 and hucksters. Meat, especially pork
 can be grown and cured at home fol
 much less than the cost of the pur
 chased meat, to say nothing of a read,
 market for good country-cured hams shoulders, and sides. In spite of thi!
 the custom of farmers purchasing curet
 meats is increasing. It may not be prac
 ticable for every farmer to butcher ant cure his own meat, but in nearly every
 community few farmeEs could do thi'
 and make good profits. Farmers wht sell country-cured meats have experi
 enced very little difficulty in establish
 ing a permanent trade. To accomplish this one must understand the kind O
 cured meat his trade demands. and alst how it is made. Country-cured meat of
 ten carries too much fat and undesirab bl' odors. and it is generally too salty. 4 well marbled, juicy, savory piece of mea
 showing the proper admixture of fat anc lean and possessing a good flavor i
 the kind the consumer desires.