The RURAL. NEW-YORKER 
1767 
Slaughtering with the Bullet 
In looking through The JR. N.-Y. I 
came upon the question from G. It. en¬ 
titled “Shooting a Hog,” page 1658. The 
title reminded me of a very much dis¬ 
cussed matter on my farm 15 years ago, 
and I was quite sorry that your reply 
discouraged shooting. At the time I men¬ 
tion we kept pigs because we made but¬ 
ter from our Jerseys, and we had every 
pig shot before having its throat cut. 
While everyone said we would ruin the 
meat, we did get remarkably good prices 
for what was considered quite remarkably 
good pork, and no one apparently ever 
found a bullet. 
In these recent years, while we have 
no pigs, as we have a certified dairy, and 
the milk is all bottled and sold on the 
farm, nevertheless we do have cows, 
which must sometimes be slaughtered, 
and we have followed the same system; 
that is, we have them shot before their 
throats are cut. The man who has done 
this for us for years, who is a sort of 
local butcher, and who takes them about 
a mile away to his own place, having at 
first protested and fought the innovation, 
has found so much to recommend it that 
he tells me he now invariably shoots all 
the animals that he slaughters. 
I have ventured to write you all the 
above because I really think it can do no 
one any good to he the butcher or the 
assistant, however necessary it admittedly 
is, and if the work can in any way be 
made more humane it is most important 
that it should be recommended. I have 
in mind the boys who so often help in 
this business of killing pigs, and if a 
hardened butcher of past middle age, who 
would not impress one as being particu¬ 
larly gentle, has adopted the shooting 
idea in his general practice it would seem 
to have advantages. I think, in other 
words, we are perhaps a little inclined 
just to follow on in the way our fore¬ 
fathers went. We have over a hundred head 
of cattle here. We do feel a certain interest 
in the few that we have to slaughter, and 
I would like to see the time when people 
would thoroughly respect the rights of 
the cow or the pig or even the little puppy 
or cat as part of the family. I speak of 
the puppy and the cat because we are 
always being forced to adopt a puppy or 
a kitten that some one has brought and 
left along the road in a cowardly desire 
to get rid of it. ulsterdorp farms. 
Ulster Co., N. Y. 
Autumn Butchering 
If we R. N.-Y. folks cannot have the 
speed and convenience of the packing¬ 
house, we can at least be a little more 
humane in our slaughtering methods, and 
have some very up-to-date tools, tackle, 
etc. Choose a clear, cold day, a sheltered 
place to work, and have tools razor sharp. 
Feed pigs no supper or breakfast. Get a 
big supply of hot water. If you have an 
experienced butcher in reach get him to 
help. Use a double and a single tackle 
block and rope for churning the dead hog 
up and down in a scalding barrel. It 
saves heavy lifting. If you want the best 
quality and best keeping meat from any 
animal kill instantly and without pain or 
excitement. This we usually do by shoot¬ 
ing in the brain with a light rifle, or by 
a dead blow with a killing ax or sledge; 
then bleed at once. It is not humane to 
hold or hang an animal and cut its throat 
while sensitive to the agony of the knife, 
and wrestling a live animal is extra hard 
work. Sometimes you get blue spots or 
broken bones in the dressed carcass. As 
to quality of meat just remember the dif¬ 
ference between venison still hunted or 
dogged into the river. 
The hog will be dead and ready to scald 
in 71 seconds. If scurfy, throw a table- 
spoonful of coucenrated lye in water. It 
cuts. Rub a nice bit of powdered rosin on 
the wet skin before scalding; it will gum 
on hair but not on hide, and the bristles 
will come off in sheets. Scald the tail end 
first. Air often ; air drives heat in. Put the 
hook in heel cords and scald nose end. 
Clean the hide clean, so the women don’t 
have to finish the job. Two saw-horses 
with three short planks across make a good 
working table. For dressing hang on the 
self-locking and spreading gambrel made 
of steel. For home use cut off head before 
hanging up. Let the hog hang for 24 
hours, so the meat will be set firm. It 
cuts better. Don’t freeze unless you wish 
to keep fresh. F. berton lee. 
Pennsylvania. 
“How much for milk now? 
»$ 
Costs More — 
Makes You More 
** /CHARLIE, aren’t you wasting money, 
always buying mixed feed?” asked 
Nels Pearson, who lives near McHenry, 
Ill., when he was in the field with Charlie 
Page last September. (Charlie Page is 
known as the best dairyman around.) “I 
bought some last July, and it’s no good.” 
“Bet you didn’t buy Unicorn,” said Page. 
“Sure—I knew it. Unicorn isn’t money 
wasted—it’s money-making. I’ve fed Uni¬ 
corn for five years and every year my cowe 
are in better condition; they give more 
milk. Unicorn isn’t a cheap feed; it costs 
more per ton, but costs less per pound of 
milk. I know I’m ahead of the game by 
using Unicorn.” 
Pearson believed Charlie Page and bought 
6 bags of Unicorn. A week later he bought 
2 tons more, and now uses it daily, with 
his home-grown grains. He repeats Char¬ 
lie Page’s words: “Costs more per ton, 
but costs less per pound of milk.” 
JCHAPIN & CO., CHICAGO 
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FOR YOUR SPARE TIME THE RURAL NEW-YORKER, Dept. “M,” 333 West 30th Street, N. Y. 
