SLAUGHTERING HOGS AND CUEING MEAT. 189 



rolling it out on tlie other side when it is scalded. A 

 number of slanting cross-pieces are fitted in, crossing 

 each other, so as to form a hollow bed in which the car- 

 cass lies, with the ropes under it, by which it can be 



Fig. 229. SCALDING VAT. 



moved and drawn out. These cross-pieces protect the 

 sheet-iron bottom, and keep the carcass from resting 

 upon it. A large, narrow fire-place is built up in the 

 ground, with stoned sides, and the trough is set over it. 

 A stove-pipe is fitted at one end, and room is made at the 

 front by which wood may be supplied to the fire, to heat 

 the water. A sloping table is fitted at one side for the 

 purpose of rolling up the carcass, when too large to han- 

 dle otherwise, by means of the rope previously mentioned. 

 On the other side is a frame made of hollowed boards set 

 on edge, upon which the hog is scraped and cleaned. 

 The right temperature for scalding a hog is one hundred 

 and eighty degrees; and with a thermometer there need 

 be no fear of overscalding, or a failure from the lack of 



Fig. 230. A GAMBREL. 



sufficient heat ; while the water can be kept at the right 

 temperature by regulating the fuel under the vat. If a 

 spot of hair is obstinate, cover it with some of the removed 

 hair, and dip on hot water. Always pull out hair and 



