SLAUGHTERlHG HOGS A^D CUEING MEAT. 



193 



thick, being better than any others. A good size is four 

 feet long, by two and a half wide, and one and a half 



Fig. 232. CONVENIENT SALTING THOUGH. 



deep. The joints should be made tight with white-lead 

 spread upon strips of cloth, and screws are vastly better 

 than nails to hold the trough together. 



MAKING SAUSAGES. 



The quality will depend largely upon the kind of meat or 

 meats used. Cutting fine is desirable, running twice or 



Fig. 233. A SAUSAGE FILLER. 



of tener through the machine, unless it be a better one than 

 most of those in use. If skins are not used, the meat, 



