Show I FARMERS SA SAVE VE BYi BY i BUTCHERING HOGS I I Every Step Explained in DeI De De- Detail Detail I tail by an Expert Every EnrY step In butchering logs hugs on OB the farm I Is le explained In detail derail and Illustrated In pictures In a t recently Issued Is ls Issued sued hv hy Fred U II H. H assistant HS- HS professor ot nt comma animal lIu husbandry at nr the flip Colorado Coll Agricultural colle college e can e save the butchers butcher's Joel ind the cost of butchering curI cut cur cutting I tin tint ting and curing by hy fining doing doln the work themselves It II is pointed oui Two TWit men can an fl easily kill and und dress six me me- sized sized hogs hobs In a n half day duy If It Is stated Anton AllIon Among the various topics s discussed In the bulletin are lire Necessary r tools and equipment which n need d nut not t he e ex expensive expensive pensive or elaborate methods of ut It killing kill In ing sticking scalding hanging the tile carCass car car- cass casso opening the carcass splitting spUrting chi chilling III r. r cutting rendering lard cur cur- ing ln sweet pickle or ur cured brine cured pork smoking and storing Pictures in the bulletin Illustrate t clearly the method of ot sticking the cooled carcass ready rendy to be trimmed I separating the head hend at the atlas Joint separating the ham from frum the carcass I th the shoulder separating the I loin and side meat meal the fhe five main curs from each ench half of ot the carcass removing ing the neck nek bone from frum the shoulder separating the Boston butt from the shoulder proper trimming the shoulder shoulder 0 der trimming the tile pang barn and the horn trimmed and ready for fur curing Copies of at t tto the toe bulletin will be sent to anyone Interested Requests should be made marJe for Bulletin A A. Farm Butchering of no Hogs flogs s and ond should be besent besent besent sent to the college extension service |