Year: 1867




Killing hogs is business in which
the whole community is interested, and
perhaps small proportion acquainted
with 1t is termed "butchering," and
often carried on in "butchering" style,
while it is business worthy Of being
conducted in decent and scientific
manner. | do not purpose going into
long programme Of telling how to
catch hog, and how to hold him, &c,
but to throw out a few hints.


DO not suffer the hog to be run and
worried by men, boys and dogs, getting
bis blood and flesh heated Just before
killing. l believe this is one cause af
meat spelling. Sometimes we drive q
hog or two to neighbors, SO as to "kill
together" as it is termed, making use
Of the same force same fire and other
fixings; and we have known the hams
and shoulders of the hogs thus driven
to come out little short before the
next summer was over.


Let the hogs be killed with as little
noise and woIrimsnt and excitement 90
possible. A Jerseyman has one to go
into the pen, select his victim, and shoot
him, or with a broad faced hammer,
like shoemakers hammer) knock
down the hog, when other men come
Immediately and stick, others drag OUT
and 60 to scalding, and so on with q
large number Of hogs.


Scalding machines have become very
common, and are a good institution;
but everybody has not got one, and still
use tubs | like the tub, and want
nothing better for ordinary times, but
l want rope and tackle, and one or
two hands to help work the hog. /
would not allow hog to be put into
hot water while there is sign of life
in him but when dead, make IN OPEN
ing to the gambrel strings and hook in,
hoist the hog and dip him head and
shoulders into the scald do notlet him
remain more than second or two, lest
his hair "sets," hoist him and air him,
and if needful dip him, again and again,
till done, then hook into the lower Jaw
and scald the hinder parts. like slow
scalds the best, as less likely to set the
hair" While the hinder parts are get
ting scalded, the face may be cleansed.
Too little attention is generally given
to cleaning the head, as also the feet,
leaving them foF the women to worry
over by the hour in some cold out
kitchen. As soon as the hog is hung
up and washed off, let the head be ta-
ken off, and set upon barrel or block,
and regularly shaved aud cleaned.


Aud now, while speaking of the head;
l want to say how cut up head. l
lay it on its side and take off the iowl
(or lower jaw, l then saw down across
the face just above the eyes, but care
full to run into the sockets, and on
through, leaving the eye balls with
snout end, so that there is no trouble
with gouging the eyes out of the face
piece then without further separating
Of the parts, starting between the ears,
saw up and downwise, not caring to
extend further down towards the sneut
than to the saw mark across the face,
but clean through at the other end.
Now, having done with the ears for
handles, cut them off, then take out
the brains for pickling-skin the slout,
and take off the flesh for scrapple, and
throw the nasal organs away, the faces
are to be corned. I use a saw, but
never an ak, in cutting up hog; co.,
sequently the meat is clear of splinters
and chips of bones. In "chining .
hog to cool, saw down the ribs in
stead of hacking them with a hatchet
A small sized hog-hook fattened, an
swers very we'll for taking off the hoofs
and toe nails of porker-or you may
use pair of pinchers.-Cor. German
totcn Telegraph