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15. 
Note to the Teacher—The art of killing and dressing 
animals and of curing meat is an accomplishment that 
should be more appreciated than it is. 
and necessary. The farm meat supply will quite gen- 
erally come from home slaughtering. Hence, any study 
of the principles and practices in vogue in butchering 
farm stock should be encouraged in order that the quality 
and reputation of the farm-cured meats may be main- 
tained, both to the profit and enjoyment of the husband- 
man, and to the delight of the town and city consumer. 
© DIM Oo A ow DD 
LESSON FORTY-SEVEN 
FARM BUTCHERING 
. Kind of animals slaughtered. 
. Condition and quality. 
. Making ready. 
. Producing death. 
. Sticking. 
. Dressing the steer. 
. Scalding hogs. 
Dressing hogs. 
. Cutting up. 
Sausage. 
. Curing. 
. Sugar-cured hams and bacon. 
. Smoking meats. 
How much to smoke. 
Storing. 
499 
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