108 WE FARM FOR A HOBBY 



the pigs will fatten quicker and better if cared for 

 with loving kindness. But there must be a limit to 

 this and a rational view of it. As far as is humanly 

 possible we avoid making pets of the animals, es- 

 pecially of those grown for eating. When the limit 

 is reached we remind ourselves that the animal is 

 fulfilling its destiny with a certainty denied us 

 mortals; that all flesh is grass; and that in the 

 course of time our positions, with respect to the 

 children's children of those we eat now, will be re- 

 versed. Perhaps this is a little morbid, but it is the 

 best that can be done. 



The butchering of one animal differs only 

 slightly from that of any other. The pig's distinc- 

 tion is this matter of hairing. After it is done and 

 the carcass has hung overnight to cool we take it 

 to a long table in the cellar and cut it up. Every- 

 thing is used: the lard is cut away from the outer 

 skin, and the skin set aside, along with the top of 

 the head and boney scraps, for scrapple; and bits 

 of lean meat for sausage. Every man to his taste: 

 in sausage mine is for all-pork, rather than pork- 

 and-beef ; and, with good fresh meat, not too much 

 seasoning. None of us had ever cut up a pig back 

 in December, 1933. However, a little common 

 sense and careful attention to the directions in the 

 State College course and in Farmers' Bulletin No. 

 1186 brought us through in triumph. As we grow 

 in expertness the sausage meat pile shrinks; lat- 



