370 



Jiiiirnal of AgriniUtirc. Victoria. [11 June, 191i 



position and then stuck. The knife should be driven in the neck in 

 front of the breast bone, towards the heart, making a deep but small 

 incision. Large pigs must be thro-\\Ti on their sides and stuck while in 

 that position. Pigs 

 may be scalded in 

 tubs, barrels, or 

 tanks, according to 

 size and number being 

 slaughtered at one 

 time. If possible, 

 enough water should 

 be used to nearly 

 cover the animal, and 

 the temperature of 

 the water should be 

 between 140 degrees 

 and 150 degrees 

 Fah. ; this heat is ob- 

 tained by using two 

 parts of boiling water 

 to one of cold. Place 

 the carcass in the tub 

 or barrel and keep it 

 moving as much 

 under water as pos- 

 sible. The tail, ears, 

 and feet clean first. 

 A few well-directed 

 strokes with a scud 

 or shovel should, in 

 the case of a porker, 

 remove nearly all the 

 hair. The animal 

 ought, if possible, to 

 be finished off in a 

 tub of cool water. 

 If the scald has been 

 a good one, very 

 little shaving is re- 

 quired. Hang up 

 and wash with cold 

 water, and brush in 

 order to finish the 

 beast prior to opening. 



The disembowelling is ^^^ dotted lines indicate the direction to be f oUowed 

 done m similar lashion ^tjj t^ife m order to get the best shaped hide. 

 to that suggested for (yig^^e ig of a beast on its back.) 



sheep and calves, but 



care is required to make a neat job of splitting the breast bone. Hang 

 carcass in a cool place out of the wind, so that a good colour may be 

 obtained. If the pig is a large baconer or chopper, it is advisable. 



