90 BIGGLE SWINE BOOK. 



must be turned on his back. One person holds the 

 hind legs, another, astride of his body, holds his fore 

 legs, pressing them backward. The sticker, standing 

 in front, presses back his snout with the left hand and 

 with the right thrusts in the knife, aiming for the trail. 

 The knife should have a blade six or seven inches long, 

 and a keen edge at the point. Before making the fatal 

 thrust, cut a slit two or three inches long just in front 

 of the shoulders, and in withdrawing make a slight cut 

 upward to give free vent to the blood. Be quite sure 

 that the animal is dead before scalding begins. 



For one or two small animals the old-fashioned 

 barrel scalder suffices. But for a pen of hogs of any 

 considerable number or weight the modern scalder, 

 with fire box underneath and a rack and windlass for 

 manipulating the carcass, is indispensable. In many 

 communities these scalders are owned by the local 

 butcher or by an individual, and are loaned to farmers 

 at a certain rate per day. Where this is not the case 

 several neighbors could well afford to buy and use one 

 in common. They are usually mounted on a two-wheel 

 truck that can be attached to another vehicle for easy 

 transportation from place to place. 



Many cheap, home-built devices are available for 

 hoisting the hogs into the scalding tank, and for after- 

 wards hanging them up, one at 

 a time, on the poles prepared 

 for them. The accompany- 

 ing illustration will explain it- 

 self. If the scald water is not 

 hot enough to loosen the hair and bristles, an old and 

 good way to increase the heat is to drop hot stones into 



