1 May, 1900.] QUEENSLAND AGRICULTURAL JOURNAL. 363 
_The pig being dead, cut a slit through the nose to make a loop wherewith 
to lift that end of the carcass. The scalding is an operation that requires 
Practice and judgment, especially with regard to the correct temperature. The 
Water should be made to boil, and then reduced to the right heat. It is very 
ad to have the water too hot, so as to over-seald, while, if it be too cool, then it 
ttn be brought to the right temperature by adding boiling water. If the water 
*er-scalds, it is difficult to get the skin off at all. Small and medium-sized pigs 
fan be scalded in a tub or trough, but very heavy are best done on a grating 
ot trestle by pouring on the water and dipping the feet into a can of water. 
1 eene is rarely done nowadays, but it used to be frequently adopted with 
age and coarse pigs. The skin is first thoroughly wetted, and then covered 
With a thin layer of dry straw, which is fired while the pig lies on the grass or on 
“paved floor. The heat of the burning straw (old bags or sacking do as well) 
“uses the moisture on the skin to turn to steam, and js really another method of 
“aldine. If the heat is rightly regulated, the hair and outer skin can then be 
biped off, and the dressed carcass has a rich brown appearance. Though it 
Would not answer for the pork butchers, it does very well for the family use. 
HOW TO DOSE A PIG. 
Porru~ateny pigs do not often require drenching, as the operation is very 
jhublesome to manage satisfactorily, the patient being both strong and 
Stinate, to say nothing of the great amount of noise incident to the occasion. 
‘4 © above illustration indicates a method of operation, and particularly of the 
fhe of carrying it out. The plan appears to be practicable and safe, and is 
Us explained in the Australasian :— 
The following is a simple, easy, and comparatively safe way of giving a 
ch. Take an ordinary pig-catching cord—that is, a cord having either a 
op or a ring at one end, put the other end through the loop or ring, and so 
na & noose; slip this noose into the pig’s mouth, taking care to get it well 
ver the tusks; put the free end over a beam or through a ring, and pull up 
© pig’s nose sufficiently high to allow the fluid to run towards the throat, but 
4 very careful not to pull the pig off its forelegs, for if this be done it is 
Nost sure to choke. Then take an ordinary cow’s horn, such as is. used for 
meu ching horses and cows ; pour the medicine into this, force just the edge of it 
ito the mouth between the teeth; then slightly tilt the horn so that the fluid 
stadually runs into the pig’s mouth, and as itis swallowed pour in more. 
‘ Never pour a large quantity into the mouth at one time, nor tie the loose 
nd of the cord that is over the beam or through the ring, but let an assistant 
old it, so that the patient’s head can be depressed, which it is instantly neces- 
ty to do if the animal begins to cough or make a gurgling noise in the throat. 
} me pigs are very reluctant to swallow. Others, especially when the air 
eeseges are diseased, can only swallow with considerable difficulty, and it is 
_ *se cases which require a lot of time and patience bestowed on them. 
i I should here mention that in the few cases where there is blockage of the 
| ,Strils through swelling, &c., causing difficult breathing, the head should be 
| at by placing a string underneath the bottom jaw, and not put in the mouth 
“the usual way. 
dren, 
le 
