.SLALGlITElU.NCi A.\L> CLKIXG 



515 



Opening" the hogs should be done by some one fa- 

 mih"ar with such work, and no directions here would be 

 of practical value. After removing the intestines, the 

 mouth should be propped open with something, and all 

 blood carefully rinsed out of the lower part of the body 

 and neck. The next point, and a most important one. 

 is to let the carcass, w.dl si)read on the gambrel, hang 

 until thoroughly cooled in all its parts; unless this is ob- 

 scr\ed. the pork cannot be cured or preserved in good 

 condition, howexer much pains may be taken with it. 



SIMPLE DEVICES FOR HANGING HOGS 



CURING AND PRESERVING 



For the most perfect curing- of meat of any kind it is 

 desirable to have it from animals that before slaughter 

 were in a considerable deg^ree matured, or had attained 

 their natural growth. After dressing the first requisite 

 is to thoroughly cool the carcass, and for this it should 

 hang in a low temperature, for 36 or more hours, but 

 on no account should it freeze: freezing the outer sur- 

 face surrounds the interior of the flesh with a wall, 



