244 SOUTHERN PORK PRODUCTION 



forenoon, for the reason that it is generally a full day's 

 work to do the butchering properly. Where one or two 

 hogs are to be killed, the afternoon may be preferred, as 

 the carcass will be allowed to cool overnight without 

 passing through the heat of the day. Where the meat 

 is not to be cured, but is to be disposed of as fresh pork, 

 any weather is suitable. 



Killing the hogs. — In some sections it is not custom- 

 ary to stun the hogs before sticking, but owing to the 

 excitement resulting from holding while sticking, it is 

 probably the best plan to stun in some way. Many prefer 

 to strike in the forehead with an ax, but more satisfactory 

 results may be secured by shooting with a small-calibered 

 rifle, especially if the hogs are fat. Regardless of whether 

 the hog is stunned or not, the essentials of sticking are 

 the same. A narrow straight-bladed knife at least 8 

 inches long should be used. This is inserted in the hog's 

 throat just in front of the breastbone, directed back- 

 wards toward the center of the body directly in line with 

 the backbone. After penetrating to a depth of 6 or 8 

 inches, it is turned sideways, given a side thrust and 

 withdrawn. To give the best results it should be sharp 

 on both sides of the point. If the sticking is done prop- 

 erly the blood will come out in spurts. The sticking 

 should pierce the heart or the aorta, the main artery lead- 

 ing from the heart. A novice must be careful not to deviate 

 far from the median line in inserting the sticking knife, 

 for the blade may run up between the shoulder and ribs, 

 rendering the cut unfit for curing. 



Scalding. — As soon as the hog is dead and the blood 

 has stopped flowing the hog should be scalded without 



