SLAUGHTERING HOGS AND CUEING MEAT. 197 



little more expense, a convenient support is obtained, so 

 clearly shown in the upper part of the engraving, as to 

 need no further description. In hanging up heavy pieces 

 of meat, use strips of new or strong cloth, two inches in 



Fig. 236. MEAT SUPPORTS. 



width. A miniature wooden chimney should be placed 

 at the top of the building, with an opening in the roof 

 for ventilation, when required. Smoke from cobs or 

 .hickory wood imparts the best flavor to meat. The 

 smoke-house door should, for convenience, open outward. 



CHEAP TEMPORARY SMOKE-HOUSE. 



For those who have only the hams and other meats from 

 one or two hogs to smoke, a practicable smoke-house, like 

 that shown in figure 237, will serve the purpose. A large 

 barrel or good-sized cask should be used, with both heads 

 removed. A hole about a foot deep is dug to receive 



