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Show ! HOii KILLING EASY WITH 1 HOME-MADE EQUIPMENT Simple home-made hog killing equipment removes much of the hard work from dressing hogs at home and makes it possible to clean the carcasses thoroughly, according to H. H. Smith, professor pro-fessor of animal husbandry at the Utah State Agricultural college. col-lege. j A hoist for sticking, a metal ! or metal-bottomed scalding tub i which can be heated by a fire beneath, and a timber dressing i rail greatly simplify the work, j Hogs bleed more thoroughly when stuck without being shot and the hoist makes it possible to rope a leg and hoist the animal ani-mal with a block and tackle, thus making it easier for both hog and operator. A twelve foot hoist made from two sixteen foot poles sunk four feet in the ground will need but slight bracing brac-ing and also may be used for dressing cattle. In preparation for sticking, a two-inch cut through the skin and tissue along the middle of the throat and just immediately in front of the breast bone should be made. Then at once the knife should be inserted, blade down, and thrust forward and under the point of the breastbone and then down, cutting cut-ting arteries and juglar vein. The knife should go straight down to avoid sticking a shoulder. With a fire-heated scalding tub, nvore fire or the addition of cold water makes it possible to keep the temperature of the water between 140 and 145 degrees de-grees Fahrenheit. This slow-soaking slow-soaking scald makes scraping easier eas-ier and makes it possible to clean the head, feet and skin thoroughly thorough-ly so that all portions of the carcass will be available for food. This unit will handle six to ten hogs an hour, says Mr. Smith, and makes hog killing a fairly easy task. |