Rensselaer Union, Volume 7, Number 18, Rensselaer, Jasper County, 21 January 1875 — Killing and Cleaning Hogs. [ARTICLE]

Killing and Cleaning Hogs.

There are many things connected with killing and cleaning hogs that, by a little foresight, will enable the operator to save much unnecessary w T ork. Although the great mass of hogs are now sent to the' centers of trade, to he killed and packed, yet every farmer kills the pork wanted for family use, and many living near cities kill and dress all they fatten. Those who have the modern farmsteamers will find but little difficulty in keeping the water for scalding of the right temperature. Those who have not a steamer may save a large amount of labor by providing facilities for getting water from the kettle to the tank or trough used for scalding ; for one of these tanks once used, the old-fashioned barrel will thereafter never be returned to again. It is much more simple and,far easier to scald the entire hog at once, and it takes but little if any more water than by the old-fashioned way of scalding in a barrel or cask. All that is necessary is to provide a water-tight trough or -tank, deep enough to float a hog and wide enough so that the animal may be rolled over in the tank. The ends should be slanting toward the platform, which should be of the same height as the tank. Thus, no difficulty will be experienced in getting tlie hogs in and out. From the end of the platform upon which the hogs are cleaned an inclined railway should be carried up to a height sufficient to swing the hogs clear off the ground and thence horizontally far enough to hold the hogs required" to be killed. These should be of. sufficient width to allow stretching the hind legs, and the gambrel sticks should be straight, and notched at the ends to hold the tendons from slipping, and just long enough so that they will rest properly on the runway. Thus you may easily run the hogs along the incline to the runway, where they are easily moved to any position desired.

Have good tools, a couple of hogliooks and good scrapers. They are now made on purpose for this work. The old-fashioned iron candlesticks are good. A very fair scraper may he made with a worn-out hoe, by cutting the handle eighteen or twenty inches long, bending the blade so that it stands nearly at right angles to the handle, and grinding the edge by holding it square to the grindstone. Have not less than three knives, one for sticking, with the blade nine inches long and pointed, and two of the best steel, ground keen for shaving. Other duller knives may be used for finishing the scraping. One of the mistakes, and one 100 often made, is scalding the hogs by guess. The proper temperature of the water is 185 to 190 degrees Fahrenheit. This will scald but will not set the hair, unless by gross negligence. If you have many hogs to kill, it will pay you to have your, scalding tank made with a sheet iron bottom, with a narrow fire-place beneath. The water once hot, a very little fire will keep it so, and it save# dipping back and forth. If the farmer have any one of the good farm-steamers, a pipe or hose may be carried from thence to the tank and the steam will keep the water hot. In sticking, do not kill too quickly. The heart should not be touched, but rather the blood vejn leading to the heart. This is learned with a little practice and observation. A thrust in the right direction and a slight turn of the wrist do it. If you do not succeed the first time, try again and immediately, for the right twist mast be learned. Db.not be in a hurry in -any of the operations of dressing, and, above all, do not kill on an extremely cold day unless it be in-doors; and do not let the hogs I

freeze while cooling, especially if heavy. For sometimes, if frozen suddenly on the outside, the interior will taint before it cools. Hence the necessity of spreading the carcass thoroughly. To become thoroughly cool will sometimes take thirty-six to forty-eight hours. Special attention should be given to cleaning the head, ears, feet, etc., for it often enhances the price of the hogs from one-half of a cent to one cent per pound, and this well repays the extra labor. If intended for home- consumption, and left for the women-foiks to do after the hogs get cold, it is impossible to get them properly cleaned. - -frj.9 vef send th% insides into the house to be cleaned. At hog-killing time the women have enough to do without. If they take care of the fat after it is separated from the entrails it is enough. It is a small job for a man or deft boy to separate them on a suitable bench at the killing place. Thus by the exercise of a little inge nuity and foresight temporary fixtures may be arranged for dressing hogs, if we except the scalding-tank; and this may be applied to so great a variety «f purposes when not wanted for hogs that it will well repay its cost. If a regular building is erected for keeping hogs, fixtures for handling should always be provided ; and in this ease the farmer, with care in shipping, may always realize more money for his pork than by selling it on foot.— Western Rural.