SWINE 



375 



difficult to get the hogs on new ground and considerable fencing 

 is necessary to provide suitable range. The first cost is high. 



The centralized hog house should be constructed so that the 

 sun will reach all of the pens, especially in the spring at farrow- 

 ing time. The half-monitor roof type of hog house has been a 

 standard for many years. The Iowa Sunlit House has several 

 advantages over any other community hog house. 



All iJoor dCwindo^' 



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otconcrete 



AqricMvral Cnqineermc^ ^ 



i^nirool Hu-sbondry Section^ 



IcAva Expenrnenl. Station. 



Fio, 195. — The Iowa sunlit house. Perspective drawing. Doors for the hogs are here 

 iirrangod in pairs. — Bullet in No. 166. 



BUTCHERING HOGS AND CURING PORK 



It ma}^ not be practicable for every farmer to butcher and 

 cure his own meat, but most farmers can do it profitably. 



Best results are obtained when hogs not over two hundred 

 pounds in weight are used. Do not feed the hogs for twenty-four 

 hours before killing. 



When sticking the hog make a small opening just in front of 

 the breast-bone. The knife should be pointed directly toward 

 the root of the tail and held in a line with the backbone. Push 

 the knife in about six inches, edge toward the head. Do not 

 twist or turn the knife. Avoid sticking the heart. 



The old-fashioned scalding barrel and platform are efficient 

 but laborious. A galvanized iron water trough is much better. 

 The water should be at one hundred and fifty degrees for proper 

 scalding. Use a thermometer. Some use a little lime, wood 

 ashes or lye in the water. Keep the hog moving while it is in 

 the water. A\'lien the hair and scurf slip easily from the surface, 

 scalding is complete. The scraping should be done rapidly. 

 Clean the head and feet first. 



Insert a gambrel under all of the tendons, three or four inches 

 below the hocks. After the hog is hung, clean with hot water 

 and then with cold water. 



Removing entrails.— Cut through the middle line, beginning 



