SLAUGHTERING HOGS AKD CURING MEAT. 11 



ends. The whole is made secure by means of two pairs 

 of nuts, which fasten the legs to the connecting iron rod. 

 & straight and smooth wooden roller rests in the forks 

 made by the crossing of the legs, and one end projects 

 about sixteen inches. In this two auger holes are bored, 

 in which levers may be inserted for turning the roller. 

 The rope, by means of which the carcass is raised, passes 

 over the roller in such a way that in turning, by means 

 of the levers, the animal is raised free from the ground. 

 When sufficiently elevated, the roller is fastened by one 

 of the levers to the nearest leg. 



Skill and practice are needed to take out the intestines 

 neatly, without cutting or breaking them and soiling the 

 flesh. Run the knife lightly down, marking the belly 

 straight, cut to the bone between the thighs, and in front 

 of the ribs and below, and split the rear bones with an 

 axe carefully, not to cut beyond them ; open the abdomen 

 by running the hand or two fingers behind the knife with 

 its edge turned outward. Little use of the knife is 

 required to loosen the entrails. The fingers, rightly used, 

 will do most of the severing. Small strong strings, cut 

 in proper lengths, should be always at hand to quickly 

 tie the severed ends of any small intestines cut or broken 

 by chance. An expert will catch the entire offal in a 

 large tin pan or wooden vessel, holding it between himself 

 and the hog. Unskilled operators, and those opening 

 very large hogs, need an assistant to hold this. The 

 entrails, and then the liver, heart, etc^- being all removed, 

 thoroughly rinse out any blood or filth that may have 

 escaped inside. Spread the cut edges apart by inserting 

 a short stick between them, to admit free circulation of 

 cool air. When dripping is over, or the hanging posts 

 are wan ted -for other carcasses, remove the dressed ones, 

 and hang them in a cool cellar or other safe place, until 

 the whole flesh is thoroughly cooled through. Removing 

 the lard from the long intestines requires expertness that 



