PORK 245 



undue delay. This means that the water should be hot 

 before the hog is killed. There is usually more danger 

 of having the water too hot than too cold. If too hot, 

 the hair will be set. More time is required with water 

 not quite so hot, but the lessened dangers more than con- 

 pensate for the small loss in time. Unless one is expert 

 a thermometer should be used to determine the tem- 

 perature of the water. At the time the hog is being 

 scalded the water should be between 1.50 and 175 degrees. 

 Too much time is required below 150 degrees, and there 

 is too much danger of setting the hair above 175 degrees. 

 Between these temperatures from 40 to 80 seconds will 

 be required to properly scald, the longer time being re- 

 quired with the lower temperature. While in the water 

 the hog should be kept moving constantly to prevent 

 cooking the skin. It is best to remove the hog and try 

 the hair from time to time. Some use wood ashes in the 

 water to make the scurf loosen, and others use soft soap 

 and lye for the same purpose. By using these the skin 

 is easier cleaned. 



Scraping. — As soon as the hog is scalded he may be 

 removed to a platform to be scraped. The head and feet 

 are generally cleaned first. A knife is best for these parts. 

 The feet and legs can be cleaned with the hands by 

 twisting against the hair, if these parts are properly 

 scalded. The longer hair of the body can be removed 

 with the hands, and the shorter hair and scurf can best 

 be scraped off with a corn knife, a hog scraper, or dull 

 butcher knife. After scraping off all the hair the entire 

 carcass should be shaved with a sharp butcher knife, 

 after washing with hot water. The hog is now ready to 

 be hoisted. The gambrel cords are raised and the gam- 



