210 AUSTRALIAN AGRICULTURE. 



work, the animal is in the very best position for bleeding 

 effectively. Touch the heart with the knife (easily known 



by a film coming over the 

 eyes of the pig). The 

 animal feels no pain after 

 that. He bleeds freely, 

 and dies in peace. The 

 sticking is a main feature, 

 for unless well done the 

 animal does not bleed 

 freely ; and unless well 

 bled, the meat does not 

 keep well. The mistake 

 in this matter often arises 

 from inserting the knife 

 too high up in the neck 

 instead of the breast, where 



the heart is. As soon as the animal is dead, souce him with 

 hot (not scalding] water. The usual practice is to put him 

 into a tub or trough, deep enough to cover the whole body ; 

 but the job can be done as well by putting him in before 

 applying the water. Tuck the head and feet under the 

 body, then pour in the hot water, and commence scraping 

 off the hair at once. The hair comes in flakes from a 

 young, good-conditioned pig, but sharp knives and an 

 approach to shaving have to be employed to get the back 

 bristles from old and coarse stagers. By the time it is off, 

 the feet, ears, and snout will be soaked, and the hair can 

 be scooped off with the hands or the knife. Take off the 

 hoofs, clean the head at once, and keep actively at the 

 other parts, pouring on water where the hair sticks, until 

 it is all off. Then lift him on a board, douse him with 

 cold water, and shave off any bristles that remain. 



Scalding and Cleaning. A safe temperature of water 

 for scalding pigs is 160 deg. If the heat is much greater, 

 it sets the hair fast, and may break the skin ; when much 

 lower, the hair will not loosen at all. As low as 140 deg. 

 may do for a fine-haired pig, provided 75 or 100 gallons 

 of water are used ; but, where a tub is employed, the heat 

 must be at least 150 deg. In the open air, and in cold 



