Departmental Activities. 313 



Pig-killing. — Dmiiio- Aug-ust all studenis had a "'ood measure 

 of practice at this Avork. In killing", it was found that severing" the 

 jup^ular vein gave the best results. Sticking" to the heart did not 

 allow of effective ])leeding. 



When dead, tlie pig- was immediately dipped in a vat of water at 

 a temperature of 170° F. Tn the case of small pig's three-quarters 

 of a minute was found to be long enough to make the hair come away 

 easily, whilst large i)igs required up to two minutes. One must be 

 careful not to leave the pig" in too long, or to allow it to rest at 

 the bottom of the vat, otherwise the hair will be ])urnt fast. If a 

 vat is not available in which to scald the pig, scalding may be done 

 by covering the pig Avith sacks and soaking" these with water at 

 a temperature of 180° F. for about 10 minutes. 



When cleaning the pig, one should always commence with the 

 head and feet, as these are the most difficult ]iarts to get clean. 



These pigs are being converted into bacon by both dry salting 

 and pickling, and a report on the resuUiug ])acon will be published 

 later. 



Recipe for Bacon Curing : Dry Cure. — For 500 lb. meat use 

 50 lb. salt, 5 11). black or brown sugai", and 2 lb. saltpetre. All 

 ingredients should be well mixed together, and hilf the total quantity 

 applied at commencement, half of the remainder after three days, 

 and balance after a week. The waste liquid wiiicli ]uns off is to 

 be poured over the whole of llie bacon, JDoie being })laced on the 

 thick parts, such as hams. 



Pig Pickle. — Tile same quantities of sail, sugar, and saltpetre 

 dissolved in 20 gallons of water will also be sufficient for 500 lb. 

 meat. An immersion of from 10 to 14 days should be enough. 

 After either of the processes has been completed, the meat should 

 be kept for 24 hours in a solution of 1 lb. bicarbonate of soda dis- 

 solved in 20 galbms of water. This will remove all excessive salti- 

 ness. The meat must now be hung up to dry for at least three 

 days, when it is ready either for smoking or painting with essence 

 of smoke. 



Inquiries regarding bacon-nutking are invited by this Institution. 



Special Course in Ostriches and Feathers. — This course, which 

 will extend over a neriod of two months during the ostrich -breeding 

 season, will commence early in October. The object is to afford a 

 thorough grounding m both the theory and practice of ostrich 

 farming, l^articular attention will be given to training students in 

 the judging of all classes of feathers, and particularly in leaching 

 them to realize the type of feather the present-day market reiiuires. 

 Ten students only will be accepted, so that each will receive personal 

 attention. 



This is the fiist course of its kind that has been attempted, 

 and every endeavour will be inade to niakf it as successful as possible, 

 for it is felt that it will be the means of materially helping all who 

 participate in it. It offers an opportunity to those farmers who wish 

 to be prepared for a revival in the ostrich-feather trade, to stiidy 

 the best methods of organizing this branch of their farming activi- 

 ties, and thus take full advantage of any revival that nuiy eventuate. 



