BUTCHERING AND CURING MEATS. 



the water. A little air-slacked lime thrown into the 

 tank will start the bristles and hasten the operation. 



To dress a hog for market involves the opening of 

 the animal along the entire length of the under side 

 and the careful removal of the intestines. The oper- 

 ation must be so well done that the final effect is 

 pleasing and cleanly in appearance. The skin must be 

 free from blood stains and the meat without blemish, 

 with the fat portions as near to ivory whiteness as 

 possible. 



Here is a simple device where few hogs are butch- 

 ered. A is a bolt pivoting together BBB, three poles 

 of equal length. CC are strong hooks 

 on which to hang the animal. Hook the 

 carcass while lying flat, then by pushing 

 on the other pole the tripod can easily be 

 raised to an erect position. One man 

 can hang a 5oo-pound hog in two minutes. 



There are various methods of cutting t 

 the carcass. The diagram here shown 

 illustrates the manner of division for mess pork. In 

 this case the head is cut off and the carcass split through 

 the back bone. The hams are cut round and shoulders 



square and the 

 sides cut across 

 into strips, as 

 shown. For 

 1 family use, 

 mess pork is at a discount in these days. For this rea- 

 son it is a common practice now to make as much as 

 possible of the fat into lard, and leave only the leanest 

 cuts for pork and bacon, and to use the trimmings for 



