Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1924-12-23
Suggestions for Hog
Killing Time

Possibly one-half of the 250(
families who read the Times-Re
corder live on farms, and as Til,
is beng written Saturday. II,
weather forecast is for hoe-kiII
ing times : cold clear DAYS.
In our ramblihgs we found III,
following suggestions Il n,
Progressive Farm, which NAV h,
OF interest to readers during III,
next few days:
Good pork does not come from
an inferior hog. The quality of
pork depends as much on tho
breeding and feeding of the hog
aS on Its proper curing. Good
pork is not obtained from largo
over-fat hogs; those weighing
from IT'S to 225 pounds live
weight make the best meat. But
the type of hog is also important
me pony built" chuffy, fat
hog type does not produce the
best pork. The bacon" or lean
meat type, that reach the above
weights at from to 10 months
old make the best pork.
Cool weather is necessary to
curing meat in the South. This
does not mean extremely cold
weather, when the meat is likely
TO freeze. 1t does mean drv.
cool weather continued for, saw
AZ hours. The weather must be
cool enough to thoroughly cool
out the carcass, say a tempera-
ture from 35 to 45 degrees, but
preferably from 35 to 40 degrees.
If there is danger of the cool
weather not lasting it is best to
Kill in the late afternoon.
hogs should not be fed for "a
hours before killing, although
they should be given what water
they will drink, at least up to a
few hours before they are Aill-
ed. They should never be excited
or overheated just before they
are killed. Under such conditions
they will not bleed out properly.
1t is not necessary and usually is
not advisable to stun a hog be-
fore sticking him. If the hog is
stuck properly without being
stunned he will bleed out better,
although some prefer to first stun
him, for humane reasons.
The sticking of a hog is some-
thing. of an art and requires care
and practice. The hog should
be held firmly and squarely on his
4 back. A narrow, long, bladed
knife is best. The blade should
be about eight inches long. The
knife should enter six to eight
inches in front of the breast bone
and be inserted six or seven
inches. The point of the knife
should point toward the root of
thestail and kept squarely in the
center so as not to wound either
/ shoulder The purpose is not to
pierce the heart; in fact, this
Should be carefully avoided.
When the knife is inserted it
should then be turned and with
drawn in such manner as to-
+ sever the large arteries at the
entrance of the chest. After
sticking, the hog may be turned
on one side with the hind parts
highest and every effort made to-
cause it to bleed out well,
s The scalding is an important de-
tail, as the hair is much more
easily and thoroughly removed
and the carcass presents better
appearance if the scalding is
properly done. A barrel makes
convenient vessel for holding,
hot water, but if large enough
barrel is not available, or if for
any reason the hog cannot be
submerged in the hot water, then
the hair may be removed by thor
oughly wrapping the carcass in
sacks or blankets and pouring
the water over it. The temp
erature of the water is impor-
tant, In fact, it is important
enough to justify the use of a
thermometer to measure it. If
the water is not warm enough it
will "set" the hair, and make
"scraping" difficult. The right
temperature is stated all the way
from las to 165 degree. From
$50 to 100 should be carefully
aimed at.
A teaspoonful of I've or a small
shovel of wood ashes should be
added to 25 to 80 gallons of
water. If the water is heated in
the house and carried outside and
put into a cool vessel, it should
be boiling when taken off the
fire, but care should still be tax
en- to have the temperature right
when the scalding takes place.
GpHhe hog should be kept NOV
ing in the water, turned from
side to sidA and withdrawn oc-
sf Al loi,. o,,J