Thumps (or palpitation of the heart) sometimes occurs among sucking-pigs. It 

 is caused by too much food and lack of exercise. 



Infectious Sore Mouth. This disease is caused by a germ living in filthy 

 quarters. When affected, sucking-pigs refuse to feed.,aud the disease is hard to 

 treat. The sore mouths may be washed out regularly with a 4-per-cent. solution of 

 permanganate of potassium a cheap and safe disinfectant 



Sharp Teeth; Black Teeth. Black teeth are not the cause of any disease; they 

 are just freaks. Sometimes when pigs suc'Je a long time their growing teeth 

 injure the sow's udder. The remedy is to b'-eak off the long teeth and heal the 

 sore udder by rubbing in lard or vaseline. 



Inflammation of the I'd der. The sow must be milked frequently and a physic 

 of Epsom salrs given. A sloppy diet must be fed. An ointment of 3 oz. vaseline 

 and 1 drachm each of belladonna extract and gum camphor can be used. 



KILLING AND CURING PORK AT HOME. 



Killing.- '. , p - "iild be excited and bruised as little as i>ossil>le in catching 

 for slaughter. Before bleeding, the hog should be first stunned, using a 22-calibre 

 rifle with short cartridge for a 200-lb. hog. and aiming at a point in the centre of 

 the forehead half-way between the eye-line and the top of the head. 



When stunned, the hog is immediately turned squarely on his back. First make 

 an incision about 2 inches long in the middle of the throat just in front of the 

 breast-bone. Then pass the knife obliquely in. directly towards the kidneys, and 

 not to the right or left. At a depth of about S inches the knife is given a sharp 

 turn, which severs an artery. 



Sleeping Pen with Sectional Wood Floor. 



'ling. For scalding, the water should be at a temperature of ISO" Fahr. 

 By the time boiling water has been carried from the fire and emptied it will be 

 about 190 degrees. If hotter than this, scraping and cleaning the skin is made 

 difficult. A tablespoonful of concentrated lye in the water will help. A barrel 

 propped in a lean a table or bench is usually found handy for 



scalding pigs. A well-sharpened knife is a necessity both for killing and scraping. 



Hanging. The carcass is hung up by inserting a pointed stick or gambrel under 

 the cords of the hind legs. These gambrel cords lie at the back of the leg just 

 above the pastern-joint. There is an outer one just under the skin, and an inner 

 one next the bone. The skin should be slit down the centre of the back of the hind 

 leg to release these cords, but care must be taken not to cut them. The hoisting 

 is done preferably by block and tackle. After the carcass has been hung it must 

 be thoroughly rinsed and shaved and all the scruff and hair removed. 



Removing tl" . A shallow cut is made down the centre of the belly 



from the groin to the neck. This incision is then deepened into the groin and the 

 opening extended down to the ribs. The intestines and stomach and liver are then 

 removed. The gall-bladder comes away with the liver and should be taken off and 

 thrown away. The breast-bone may now be cut through down the centre with a 

 strong knife. The lungs and heart are removed next, and the lungs are usually 

 thrown away. The heart is opened, the blood removed, and it is then placed in 

 water until wanted. 



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