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Show STOCr ! , ,,-iMiM-ir A'v - - WMMMMMW HOG KILLING NOTES. If AH This Advieo Come Too Ltt, Cut It Out nnd Sav th Ar- tlclo for Next Year. Tho best meat Is obtained from hoc that nro kept growing and putting on flesh closo up to killing tlmo. Tue animal ani-mal should not be fed for about 24 hours before slaughter. When a pig la to bo klllod, seothftt tho knives arc sharp nnd In good form, and that everything Is In readiness for scraping and hanging the carcass. A cheap and suitable Rcaldfng rat can be found In a paraffin cask, which tnay bo set In a slanting position at tho end of tho scraping table, which should be about six feet long, two feet six inches wldo and two feet high. The water should bo at a temperature of between 180 and 185 degrees when the bog, U placed therein. If too hot or too co'.d, tho hair will not como off properly. Ths old-fashioned plan of testing tho temperature tem-perature was to pour a few drops of tho pig's blood Into the waUr; If tt spread evenly over the surface, th temperature was considered right. TU water should not bo removed from the flro until It Is quite boiling, and then If put Into a cold barrel tho temperature tempera-ture will bo nbotit right when the pig Is ready to bo put Into it. A small shovelful of wood ashes or a larse handful of soft soap put into the water wa-ter will facilitate tho loosening of thu scurf. After sticking or shooting t& pig, wait until life Is Quite eiUntt befor - CUTTING Uf A, TOUR CJAnCASS. nnttlnR Jnlolllin wapr.i:v5fyhlssifciBt in will l.o concealed nnd tlio sl.ln bo iddcned. Try the hair often to l.n.w when sutlUlnntly sc.ildod. Remove the aalr from the (cot nnd head with he .lands, or nl.h n srrnper tho lid of an old coffee l-ot is an excellent implement imple-ment and thw from tho body, ff propyl prop-yl ly scalded It will como off easil' When the hair is removed scrnpo tlir icdy clenu, nnd trim It up with a shnri iilfe. Hang the cue its up, wash wllo .tot water, then scrape, rinse with coiil water, and be rnicfiil lo remove all icurf. Open tho body, put tho Intes-ne Intes-ne dowiinnd separato tho connections icar tho l.idnos, leaving the kldnoy fat utact. Hcmove the paunrlf with the .nlestlnco, kieplng all clean, so as to ,-iojrrvo tho fat. Cut around the dU-.ilirngm dU-.ilirngm and remove tho lungs uud heart together with tho windjjlpe, Ile-movo Ile-movo tho tongue. A convenient way of cutting the carcass car-cass Is shown in tho Illustration. Three crobs sections aro made, one removes 'ho bend, the next tho shoulders be-, be-, cm the fourth and fifth rlb3,the next i cs off tho hams. Tho carcass can en be easily sawed through with the .eat saw. This plan requires very lit-e lit-e trimming for tho hams. Shoulders n be trimmed easily by removing the lbs or nock piece, and cutting away le scraps for sausage and lard. The llddlo ploco Is then split through tho 'n er, nnd the lower two-thirds of tho dc removed, sawing through the ribs. he r.bi aro then taken out of the ICo piece, leaving tho lean meat on tne .(,o. A part of tho flank may be ro- oved for lard, and tho remainder will jo avallablo to be cured for bacon, Tho lean meat on the upper third of ho hick, Including tho ribs, Is called io pork loin, and is excellent for chops r roasting pieces. Fat trimmings may io usrc for lard and tho lean trim-iliigs trim-iliigs for sausago. Tho heacf-and feot .re scraped and cleaned and usod for iead cheese or pickled. Meat should icvcr bo salted until thoroughly coled, (ter which tho quicker it gtfes into tho salt bairol the better. Massachusetts Massachu-setts Ploughman. |