outside, both for pouring in food and for removing any dirt or litter that may be in it. The accompanying sketch so plainly shows the construction that detailed description does not appear to be necessary.

FIG. 4. PROTECTED TROUGH.

CHAPTER III.

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the hog and insert the knife at the proper place, are quickly through with the job, and often before the knife can be withdrawn from the incision, the blood will spurt out in a stream and insensibility and death will speedily ensue.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.

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.

FIG. 6. PRACTICAL HEATING AND SCALDING VAT.

CHAPTER IV.

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.

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