Show k 1 k FARMERS jis SAVE BY butchering HOGS every step exola explained ined in detail by an expert levery step in butchering buk lierley hogs on th alie e dairin Is explained to in detail and in ures in a recently issued bulletin by fred 11 Lelli buch assistant sis trint professor of animal husbandry at the colorado agricultural college banners Fa can save the butchers profit und tind the cost of butchering cutting and curing by doing the work ll it Is pointed out two men can an easily kill had and dress six medium sized filled hogs flogs to in a 0 half day it Is stilted among the various topics discussed in the bulletin bullet in tire lire necessary tools and equipment which need not be expensive or elaborate methods ot of killing st sticking lekIng scalding hanging tile the carcass opening tile the carcass splitting chilling rutting cutting rendering lard curing sweet pickle or brine cured pork smoking and storing Ilc lures in the bulletin illustrate clearly the lie method of sticking the cooled carcass carcas 11 rhudy to be trimmed separating the head at the atlas joint separating tile the ham from the carcass demov i the shoulder separating tile the loin join find side meat meal the five main cuts cu froin euch each half of the carcass removing the nik neck bone from the lie shoulder I 1 the roston boston butt from the shoulder dOr proper trimming the shoulder trIni mIng the ham and the ham trimmed and rendy ready for curing copies of tile the bulletin will be sent to anyone interested should be made for bulletin A farm butchering of hogs and should be sent to the college extension service |