Show I 1 ARM butchering I 1 0 SAVES VE 8 PORK COSTS hog on the farm in spite of much enciu encouragement ra gement given it in recent years Is not yet a general practice the custom of 0 buying meat from local stores or hucksters Is increasing among farmers in n spite spate of the fact that meat especially pork can be grown and cured at home tor for much less than the cost coat of purchased meat these statements are made by animal husbandry specialists of the united states department of agriculture la in a new publication ot of the department farmers bulletin killing hogs hoga and curing pork P ork which Is intended to aid in popularizing farm butchering the cheap cheapest meat a tanner farmer can use Is the product of his hie jan own tarm farm say ay the specialists this is also true ot of the suburban or town farmer who fattens one or two hogs on kitchen and truck garden wastes many farmers it ls Is said will have their own meat supply tor for the first llast time this year jear the publication just issued s takes tabes the farm butcher step by elep through the processes of cutting up the carcass lard making curing sausage making and smoking it tells also how to make a small ice house which may be used not only for meat but tor for other perishable pari piri products suggestions as to how farm butchering may be made a paying enterprise commercially are given and it Is declared that selling farm animals as meat Is one of the best ways to market them this is the equipment needed tor for slaughtering Maught ering an 8 inch straight stick knits cutting knite knife 14 ln in steel hog hook bell shaped stick scraper a gambrel and a meat saw more alore than one of each 0 of these tools may be necessary it many hoks hogs are to be handled and slaughtered to best ad vantage A barrel makes avery convenient receptacle in which to scald tile animal it should be placed at an all angle ot of about 45 degrees at tile the end of a table or platform of 0 proper height the table and barrel should be securely fastened to prevent icel accident dent to the workmen during the scalding A small block and tackle will reduce tile the labor of handling the animal only lio hogs gs which are known to be healthy should be butchered there is s always danger that disease may be transmitted to those wiio who eat tile the meat while the quality of the meat is always impaired aired by fever or other derangements derange ments hogs can be killed hilled any time affer 8 weeks but the V m most baa pr profitable I 1 agai age at which to t slaughter teris is 8 to 12 months an ante ani mal in medium condition conditi oh ga rapidly in weight yields the best qualey of pork poa hogs intended for slaughter should remain unfed unfed for at least 24 hours or better 30 hours and all the clean fresh water they will dranic should be provided temperature pera ture can no not t be controlled on tile the farm arrn but it is possible to kill when the wea weather flier is favorable in the tall fall it is best to kill the evening allowing the carcass to cool over night in winter a day when the carcass bajt ca be cooled before it freezes should be selected |