SCALDING AND SCRAPING.
Next comes the scalding and dressing of the carcass. Lay the hog upon the
table near the boiler and let the scalders who stand ready to handle it
place it in the water heated nearly to a boiling point. The scalders keep
the hog in motion by turning it about in the water, and occasionally they
try the bristles to see if they will come away readily. As soon as
satisfied on this point, the carcass is drawn from the boiler and placed
upon the bench, where it is rapidly and thoroughly scraped. The bristles
or hair that grow along the back of the animal are sometimes sold to brush
makers, the remainder of the hair falling beside the table and gathered up
for the manure heap. The carcass must not remain too long in the hot
water, as this will set the hair. In this case it will not part from the
skin, and must be scraped off with sharp knives. For this reason an
experienced hand should attend to the scalding. The hair all off, the
carcass is hung upon the hooks, head down, nicely scraped and washed with
clean water preparatory to disemboweling.
[Illustration: FIG. 7. TACKLE FOR HEAVY HOGS.]
SCALDING TUBS AND VATS.
Various devices are employed for scalding hogs, without lifting them by
main force. For heavy hogs, one may use three strong poles, fastened at
the top with a log chain, which supports a simple tackle, Fig. 7. A very
good arrangement is shown in Fig. 8. A sled is made firm with driven
stakes and covered with planks or boards. At the rear end the scalding
cask is set in the ground, its upper edge on a level with the platform and
inclined as much as it can be and hold sufficient water. A large, long hog
is scalded one end at a time. The more the cask is inclined, the easier
will be the lifting.
[Illustration: FIG. 8. SCALDING CASK ON SLED.]
A modification of the above device is shown in Fig. 9. A lever is rigged
like a well sweep, using a crotched stick for the post, and a strong pole
for the sweep. The iron rod on which the sweep moves must be strong and
stiff. A trace chain is attached to the upper end, and if the end of the
chain has a ring instead of a hook, it will be quite convenient. In use, a
table is improvised, unless a strong one for the purpose is at hand, and
this is set near the barrel. A noose is made with the chain about the leg
of the hog, and he is soused in, going entirely under water, lifted out
when the bristles start easily, and laid upon the table, while another is
made ready.
[Illustration: FIG. 9. SCALDING IN A HOGSHEAD.]
Figure 10 shows a more permanent arrangement. It is a trough of plank with
a sheet iron bottom, which can be set over a temporary fireplace made in
the ground. The vat may be six feet long, three feet wide and two and
one-half feet deep, so as to be large enough for a good-sized hog. Three
ropes are fastened on one side, for the purpose of rolling the hog over
into the vat and rolling it out on the other side when it is scalded. A
number of slanting crosspieces are fitted in, crossing each other, so as
to form a hollow bed in which the carcass lies, with the ropes under it,
by which it can be moved and drawn out. These crosspieces protect the
sheet iron bottom and keep the carcass from resting upon it. A large,
narrow fireplace is built up in the ground, with stoned sides, and the
trough is set over it. A stovepipe is fitted at one end, and room is made
at the front by which wood may be supplied to the fire to heat the water.
A sloping table is fitted at one side for the purpose of rolling up the
carcass, when too large to handle otherwise, by means of the rope
previously mentioned. On the other side is a frame made of hollowed boards
set on edge, upon which the hog is scraped and cleaned. The right
temperature for scalding a hog is 180 degrees, and with a thermometer
there need be no fear of overscalding or a failure from the lack of
sufficient heat, while the water can be kept at the right temperature by
regulating the fuel under the vat. If a spot of hair is obstinate, cover
it with some of the removed hair and dip on hot water. Always pull out
hair and bristles; shaving any off leaves unpleasant stubs in the skin.
SINGEING PIGS.
A few years ago, "singers" were general favorites with a certain class of
trade wanting a light bacon pig, weighing about 170 lbs., the product
being exported to England for bacon purposes. Packers frequently paid a
small premium for light hogs suitable for this end, but more recently the
demand is in other directions. The meat of singed hogs is considered by
some to possess finer flavor than that of animals the hair of which has
been removed by the ordinary process. Instead of being scalded and scraped
in the ordinary manner, the singeing process consists in lowering the
carcass into an iron or steel box by means of a heavy chain, the
receptacle having been previously heated to an exceedingly high
temperature. After remaining there a very few seconds the hog is removed
and upon being placed in hot water the hair comes off instantly.
An old encyclopedia, published thirty years ago, in advocating the
singeing process, has this to say: "The hog should be swealed (singed),
and not scalded, as this method leaves the flesh firm and more solid. This
is done by covering the hog lightly with straw, then set fire to it,
renewing the fuel as it is burned away, taking care not to burn the skin.
After sufficient singeing, the skin is scraped, but not washed. After
cutting up, the flesh side of the cuts is rubbed with salt, which should
be changed every four or five days. The flitches should also be
transposed, the bottom ones at the top and the top ones at the bottom.
Some use four ounces saltpetre and one pound coarse sugar or molasses for
each hog. Six weeks is allowed for thus curing a hog weighing 240 lbs. The
flitches before smoking are rubbed with bran or very fine sawdust and
after smoking are often kept in clear, dry wood ashes or very dry sand."
[Illustration: FIG. 10. PERMANENT VAT FOR SCALDING.]