FARM BUTCHERING 501 
a product of good texture and tempting tenderness. Lean 
animals are always rather tough in meat, even though of 
good breeding. Farm butcher stock are ready to be 
butchered when they cease to give a good account of the 
food they consume. That means when they are fat, but 
not overfat or overripe. 
3. Making ready.—Two or three days before butcher- 
ing, just enough food to ap- 
pease the appetite should be 
given the animals to be slaugh- 
tered. Let them have all the 
water they may want. During 
the last 18 or 20 hours no food 
CuT FROM CHAMPION CARCASS should be given at all. This 
Showing good marbling without checking of food will enable 
wasteful fat covering on outside. 
the blood to empty its supply 
of nutrients, the stomach and intestines will be less 
gorgeé and the carcass will handle better. So treated, 
better bleeding will result and no taint will affect the 
flesh. 
4. Producing death——Most animals are stunned be- 
MANNER OF BLEEDING A HOG 
