. Cyclopedia of farm animals. Domestic animals; Animal products. DRESSING, CARING FOR AND PRESERVING MEATS 253 ing a red tinge to the carcass. When the hair starts readily on " airing," remove the hog from the water and scrape thoroughly, removing the hair and scurf by shaving clean with a sharp knife. Dressing.—The carcass should be hung up before removing the entrails. The pelvic arch and ster- num or breast-bone should first be split, then the entrails removed by opening down over the middle line. The large and small intestines should be removed without disturbing the kidney fat.
. Cyclopedia of farm animals. Domestic animals; Animal products. DRESSING, CARING FOR AND PRESERVING MEATS 253 ing a red tinge to the carcass. When the hair starts readily on " airing," remove the hog from the water and scrape thoroughly, removing the hair and scurf by shaving clean with a sharp knife. Dressing.—The carcass should be hung up before removing the entrails. The pelvic arch and ster- num or breast-bone should first be split, then the entrails removed by opening down over the middle line. The large and small intestines should be removed without disturbing the kidney fat. If a heavy hog is to be dressed in warm weather, it is sometimes advisable to remove the kidney fat or leaf and split the carcass into halves to hasten the cooling. The tongue, gullet, lungs and heart are removed in one piece. A block should be placed between the jaws of the hog to hold them open for drainage and the cavity washed out with cold water, and the carcass left suspended until cool. Cutting up meat. For neat work in meat-cutting, a short, curved knife, a twelve- or fourteen-inch steak knife and a twenty-six-inch meat saw are essential. An eight- inch cleaver is also advisable. A block of some kind should be provided, substantial enough to stand the weight of a quarter of a beef or hog car- cass. A cross-section of a large log can often be made to answer the purpose, and in many cases, an ordinary table will suffice. In cutting meat of any kind, one should always cut across the grain of the meat when possible. Following this principle will result in uniform pieces, and the meat will carve in better form for table use after cooking. Unless the meat is frozen, it should always be cut to the bone with a knife, and a saw used only through the bone. Sawing the bone is preferable to chopping, inasmuch as it does not splinter or shatter the bone. Chopping a round bone with a cleaver often causes splinters to enter the meat, and these are found to be disagreeable when the m
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