Show inexpert expert urges the th e slaughtering of hogs on the farms in the opinion of professor harry H smith was assistant latant station animal husbandman at the utah state as ag lural experiment station at logan the practice of slaughtering hogs on the farm in utah is an economic one and should be more generally followed by this practice a supply of meat Is available throughout the year in all ages meat has been the principle principle article of diet of the he ruling races it is a natural necessity and part of mans diet the races of people who have not included meat in their diet are today numbered among the weaker and more backward na tiona the sentiment is the introduction to a bulletin entitled domestic blau slaughtering herin cutting and curing of pork issued by the station which h announces that this ta is the first of it a series of three new publications on slaughtering of farni farm animals the preparation of meat on the farm tor for home use is not a difficult task says professor smith on the he other hand the slaughtering of hogs and the curing of the meat are relatively simple tasks the 20 pages of this booklet to prove the author s contention describe each step involved in the slaughtering and curing processes numerous illustrations are given it is essential the author states to have proper and sufficient equipment for efficient and rapid work in addition to rules given ivan for I 1 the he slaughtering cutting and curing of pork professor smith briefly describes lard making aking in pickling pigs feet and the making of head cheese or souse copies of this publication station circular no 80 will be sent without charge io anyone in the state who directs direct a the request to the division of publications utah experiment station logan |