SLAUGHTERING.
Whatever may be said as to the most humane modes of putting to death
domestic animals intended for food, butchering with the knife, all things
considered, is the best method to pursue with the hog. The hog should be
bled thoroughly when it is killed. Butchering by which the heart is
pierced or the main artery leading from it severed, does this in the most
effectual way, ridding the matter of the largest percentage of blood, and
leaving it in the best condition for curing and keeping well. The very
best bacon cannot be made of meat that has not been thoroughly freed from
blood, and this is a fact that should be well remembered. Expert butchers,
who know how to seize and hold the hog and insert the knife at the proper
place, are quickly through with the job, and often before the knife can be
withdrawn from the incision, the blood will spurt out in a stream and
insensibility and death will speedily ensue. It is easy, however, for a
novice to make a botch of it; hence the importance that none but an expert
be given a knife for this delicate operation.
There are some readily made devices by which one man at killing time may
do as much as three or four, and with one helper a dozen hogs may be made
into finished pork between breakfast and dinner, and without any
excitement or worry or hard work. It is supposed that the hogs are in a
pen or pens, where they may be easily roped by a noose around one hind
leg. This being done, the animal is led to the door and guided into a
box, having a slide door to shut it in. The bottom of the box is a hinged
lid. As soon as the hog is safely in the box and shut in by sliding down
the back door, and fastening it by a hook, the box is turned over,
bringing the hog on his back. The bottom of the box is opened immediately
and one man seizes a hind foot, to hold the animal, while the other sticks
the hog in the usual manner. The box is turned and lifted from the hog,
which, still held by the rope is moved to the dressing bench. All this may
be done while the previous hog is being scalded and dressed, or the work
may be so managed that as soon as one hog is hung and cleaned the next one
is ready for the scalding.
[Illustration: FIG. 5. HEATING WATER IN KETTLES.]
NECESSARY AIDS.
Before the day for slaughter arrives, have everything ready for performing
the work in the best manner. There may be a large boiler for scalding set
in masonry with a fireplace underneath and a flue to carry off the smoke.
If this is not available, a large hogshead may be utilized at the proper
time. A long table, strong and immovable, should be fixed close to the
boiler, on which the hogs are to be drawn after having been scalded, for
scraping. On each side of this table scantlings should be laid in the form
of an open flooring, and upon this the farmer and helpers may stand while
at work, thus keeping their feet off the ground, out of the water and mud
that would otherwise be disagreeable. An appreciated addition on a rainy
day would be a substantial roof over this boiler and bench. This should be
strong and large enough so that the hog after it is cleaned may be
properly hung up. Hooks and gambrels are provided, knives are sharpened, a
pile of dry wood is placed there, and everything that will be needed on
the day of butchering is at hand.
HEATING WATER FOR SCALDING.
For heating scalding water and rendering lard, when one has no kettles or
cauldrons ready to set in brick or stone, a simple method is to put down
two forked stakes firmly, as shown in Fig. 5, lay in them a pole to
support the kettles, and build a wood fire around them on the ground. A
more elaborate arrangement is shown in Fig. 6, which serves not only to
heat the water, but as a scalding tub as well. It is made of two-inch pine
boards, six feet long and two feet wide, rounded at the ends. A heavy
plate of sheet iron is nailed with wrought nails on the bottom and ends
Let the iron project fully one inch on each side. The ends, being rounded,
will prevent the fire from burning the woodwork. They also make it handier
for dipping sheep, scalding hogs, or for taking out the boiled food. The
box is set on two walls 18 inches high, and the rear end of the brickwork
is built into a short chimney, affording ample draft.
[Illustration: FIG. 6. PRACTICAL HEATING AND SCALDING VAT.]