Sioux County pioneer. (Fort Yates, Sioux County, N.D.) 1914-1929, 1919-04-10
DESIRABLE HOGS
FOR BUTCHER|hC
Well Conditioned, Healthy AMI
mails Gaining in Weight
Make Handy Killers.
AVOID ALL ALING PoRkERs
Breeding Plays Important Part In
Producing Carcass Of High Quail.
lty-earrel 10 Convenient Re.
ceptaele for sealdino.

In selecting hogs for butchering
health should have first consideration.
Even though the hog has been prop
erly fed and carries prime finish,
the best quality Of meat cannot be
obtained Il the anin1al is unhealthy;
there is always some danger that dis
ease may he transmitted to the per-
son who eats the meat. The keeping
quality Of the meat is always Inn
paired by fever or other derange-
ments. A hog in medium condition,
gaining rapidly in weight, yields the
best quality Of meat. Do not kill a
hog that is losing flesh. A reasonable
amount Of fat gives juiciness and fla
vor to the meat, but large amounts Of
fat are not essential. The breeding
Of animals plays an important part
IN producing carcass Of high quail
tty. Selection, long continued care
and intelligent feeding will produce
meat Of desirable quality. The
smooth, even and deeply feshed hogs
will yield the nicely marbled meat.
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 kill
Ing. An excited hog never makes a
good carcass, and whipping causes
bruised hams, which are not at to
cure. An injured hog may be used
for food provided 1t is bled immedi-
Ately.
Use earrsI for sealdino.
A useful equipment for hog killing
includes an eight-inch, straight stick
ing knife. a cutting knife. a 14-inch
steel, a hog hook, a bell-shaped stick
scraper, a gambrel and meat saw.
More than one Of each Of these tools
may be necessary if many. hogs are
to be slaughtered and handled to best
advantage. A barrel Is a very con-
venient receptacle In which to scald
hogs. The barrel should be placed
at an angle Of about IS degrees at
the end Of table or platform Of
proper height. The table and barrel
should be securely fastened to pre-
vent accident to the workmen due to
slipping. A block and tackle will re-
duce labor. All the tools and appa-
ratus should be In readiness before
beginning.
In some sections for humane rea.
sons the hog is stunned or shot be-
fore sticking. II the animal is stuck
without being stunned he should be
held squarely on his back when stuck,
a narrow, straight-bladed knife.
about eight inches long, should be
used. The knife should be pointed
directly toward the root Of the tail
ana held In a line with the backbone.
Thrust the knife In six or eight
inches directly m front Of the breast
bone.> Then turn the knife and with.
draw II, as this sewers the arteries in
the neck and insures better bleeding,
% Not Have Water Too Hot.
For scalding the water should, be
at Q temperature Of 1856 degrees t.
1876 degrees r., a thermometer being
used. II the water is too hot the hail
- likely to set, causing even more
trouble than r. too cold. a teaspoon
ful Of lye or q. small shovelful o.
Il wood ashes added to every 80 gallons
Of water and well stirred win aid Il
removing the scurf.
| Insert the hog. hook In the lowe,
Jaw, place the hog on the table. and
aide Il into the barrel. The rear end