Show I PRACTICAL PLAN OUTLINED FOR KILLING AND DRESSING HOGS HOGS' FOR SUPPLY OF MEAT w o HOC HOG HELD IN GOOD POSITION FO FOR R STICKING From the United States Department of Agriculture Ordinarily it Is not necessary to stun or shoot a hog before sticking although although al al- nl- nl though this Is done In some localities for humane reasons If the hog Is stuck without being stunned he should be squarely on ou his back when studio stuck Two men can enn reach under and grasp the legs on the opposite side of the body and with a quick jerk jerl turn the hog over on his back One man can stand astride the body with his legs Just back of the hogs hog's shoulders taking a good grip on the forelegs In this position the hog can be held In place while the other man does the sticking I Sticking A narrow straight bladed knife eight inches long serves very verr well for sticking stickIng stick stick- Ing a hog The knife should be pointed directly toward the root of the talland tall tail talland and held in a line with the back bone Thrust the knife In six or eight inches directly In front of the breastbone The knife should b bt be kept in a n straight line JIbe so as not to stick a shoulder causing causIng causing caus caus- ing blood to clot which results In waste In trimming or a shoulder which keeps poorly This severs the arteries arteries' in the thc neck and will Insure better bleeding Avoid sticking the heart for If this Is done th the blood will not be pumped from the arteries After stickIng sticking stick stick- Ing Ins the hog may be turned over on the side Scalding and Scraping The handiest way of heating water for scalding Is In a large caldron or a kettle built for scalding hogs and which Is 18 placed over oyer a fire near the I place of butchering A barrel is the I most convenient receptacle In which to scald n a hog unless the hog Is too large for the time barrel In which case a tank must be used Much of ot the heavy labor can be avoided by means of a hoist holst such as a block and tackle for lifting the hog in and out of ot the I scalding vat or when hanging the hog I for removing entrails If It the water is heated In the house I It should be boiling when removed from the stove and carried to the bar bar- rel At the time the hog Is scalded the water should be at a temperature of ot to l 5 degrees F. F If It no thermometer thermometer thermometer eter Is at hand stick the finger into the water three times In rapid succession succession succession sion and if it It burns severely the third time the water Is about right If It the water Is too hot the hair hall Is likely to set causing even more trouble than If too cold A teaspoonful of lye or a n small of wood ashes added to every 30 SO gallons of water will aid In removing remo the scurf After either one of those these alkalis is added the water should be stirred thor thoroughly Insert the hog hook in the lower j jaw W place the hog on the table and slide It Into the barrel The rear end 06 or the hog is scalded first for the time rea rca son that If the water Is too hot and the hair hall s sets ts It can be bc removed easier from the rear than from the fore part of the hog The hog should be he kept moving in the water to be sure that no part will rest against the side of the barrel Occasionally the hog should be drawn out of the water to air all when the Ule hair hall may be tried Cut the skin about three or four Inches long just below the hocks In both oth hind legs Loosen the tendons and Insert the gambrel cambrel Be sure that both tendons in each leg are loosened before Inserting the gambrel Now scald the front part of the hog After the front part of the hog hg Is scalded pull pun It out on the table as before He- He move the hair hall and scurf from the earn ears forelegs and head immediately as ns these parts cool very quickly Use the shaped bell-shaped scraper to remove the remaining hair hall and scurf If the tho hair hall falls fails to yield In an any particular region cover coyer that portion with a gunny sack and pour on hot water When most of the hair hall and scurf Is removed pour hot ot water over the entire carcass and shave off b by means of a knife the hair hall that Is left Hang Bang up the hog and pour a n bucketful of cold water over the carcass and scrape from the surface surface surface sur sur- face the remaining dirt and scurf Removing Entrails After the hog Is hung up and the surface is clean the Ute next step Is to remove remove remove re re- re- re move the entrails Cut through the midline beginning at the top and continue continue continue con con- cutting down to the head Cut around the rectum on each side and pull It out between the pelvic pel bones Place the knife between the first and second fingers of the left hand InsertIng InsertIng Inserting Insert- Insert Ing the fingers where the opening has been made and with the right hand force the knife down to the Ute breast breast- bone The fingers will serve as us a aulde guide ulde in making the cut and protect the Intestines from being cut When this opening hay has ha been made remove the fat tat which surrounds the stomach I cutting the gullet as ns soon as it is drawn up far enough Cut on each side of ot the tongue to loosen It and pull It out with an upward Jerk Now cut through the breastbone beginning at the front end Cut Out upward slightly to one side Remove Remove Remove Re Re- move the pluck which consists of the heart lungs gullet and windpipe by cutting the Cut down along the backbone and It will be easy to pull out the entire pluck Put a piece of corncob or small block of wood In the hogs hog's mouth so 80 air all can circulate Wash out the inside of the carcass with cold water and a cloth Take rake a stick about a foot or 18 Inches long and spread d open the sides allowing a free circulation of air nil To facilitate cooling the head can be removed removed re re- re moved and the carcass split or sawed down lOWn the backbone In splitting or sawing the carcass be careful to cut as near the mid line a no at possible |