LESSON FORTY-SEVEN 
FARM BUTCHERING 
1. Kind of animals slaughtered.—Many classes of meat 
animals are used for providing meat for use on the farm. 
Poultry, veal, lamb, mutton and beef are largely used 
as fresh meat. The flesh of the pig is most commonly 
devoted to various curing processes for preservation 
and use at seasons of the year following its preparation. 
The progressive farmer should not only provide his own 
fresh and cured pork for family use, but also should be 
able to supply at remunerative prices other persons in his 
neighborhood who are appreciative of the excellence and 
general merit of country or homemade pork products. 
2. Condition and quality—Animals selected for meat 
should be fed until reasonably fat. The meat tf a fat 
animal is juicy and rich in flavor. It is nicely “marbled,” 
that is, the fat and lean are well mixed together, giving 
Hoc-KILLING TIME ON THE FARM 
500 
