252 TRANSACTIONS OF THE AMERICAN INSTITUTE. 



earliest in the world, but most unprofitable to grow as a salable crop, be- 

 cause they yield so very light. The flavor is very superior. 



The Chairman. — I think highly of the variety known as Dovers. 



Mr. Carpenter said that one of the poorest sorts here, the common Pink- 

 eyes, sell the highest of any sort in New Orleans, probably because they 

 bear shipment better than any others. 



Illinois Hog-Scalder. 



Mr. C. Harrington, Griggsville, Pike county, III, sends us the following 

 description of a cheap, convenient hog-scalder: 



"As the Farmers' Club has of late noticed the description of more than 

 one hog-scalder, I may say to Mr. Robinson that many of our farmers in 

 this vicinity use one of the following named dimensions and material: 

 Outside measure, bottom six feet four inches long, and two feet two inches 

 wide; top two feet eight inches. The sides and ends are made of two-inch 

 pine plank, twenty-two inches broad. Two inches from the end, each side 

 plank is rabbited three-eighths of an inch deep, and of sufficient width to 

 receive the end plank close. Two-inch thin band-iron fastened by wood 

 screws on the outside, and erven with each end'of the side planks, stretched 

 from bottom to top. 



" At each end and through these strips of iron and the side plank, two 

 two-inch bolts, at proper distance from each other, with square heads and 

 nuts, hold sides and ends firmly together. The bottom is made of sheet 

 iron, one-eighth or three-sixteenths of an inch thick, covering fully the 

 lower edges of the side, end and planks; put on with inch and a quarter 

 or inch and a half wood screws, two and a half inches apart, each screw 

 alternately three-fourths of an inch from each edge of the side or end 

 plank, and you have a Prairie State Hog-Scalder, at a cost not exceeding 

 ten dollars. Now let us use it. 



" Dig a trench in the earth eight feet long, eighteen inches wide, eigh- 

 teen inches deep, leaving the sides unbroken, and as near perpendicular as 

 possible. Deposit the earth thrown out along the trunk, and on the side 

 intended for the reception of the hogs. Place the scalder directly over 

 the trench, and about six inches short of the end designed for discharging 

 smoke. A few gallons of water in the scalder will aid in leveling it. A 

 pipe six inches in diameter, eight or ten feet long, will carry off the smoke, 

 if properly placed and fitted up in a perpendicular position. Clay mortar 

 will make all tight around the bottom of the scalder and pipe. 



" The top of the platform on which the scalded hog is first received 

 should be of equal height with the scalder. To this, and near the latter, 

 attach the ends of two trace chains or ropes, two feet apart, and an equal 

 distance from each end. 



" A small rope between these chains, two feet long, fastened to each 

 near the middle of them, will keep them in proper position. The water 

 being hot, the vat uncovered, throw the loose ends of the chains across, 

 and roll a hog into the scalder, where he is easily managed, and from 

 which two men roll him upon the platform easily by the chains. With 

 these arrangements, half a cord of dry wOod will be ample to heat water to 

 scald one hundred hogs." 



