. Journal of the Department of Agriculture, Union of South Africa. cooled,they should be sprinkled on the flesh side with salt, which should bespread evenly all over. It is essential that the edges and shanksshould be opened out and salted as well as the middle of the hide orskin. If once allowed to get tainted nothing can restore the damagedone, which shows even when the hide or skin is converted intoleather, while, on the other hand, if due attention is given to themimmediately after skinning in the slaughterhouse, there is less riskof their going wrong at later stages. Sometimes hides or sk
. Journal of the Department of Agriculture, Union of South Africa. cooled,they should be sprinkled on the flesh side with salt, which should bespread evenly all over. It is essential that the edges and shanksshould be opened out and salted as well as the middle of the hide orskin. If once allowed to get tainted nothing can restore the damagedone, which shows even when the hide or skin is converted intoleather, while, on the other hand, if due attention is given to themimmediately after skinning in the slaughterhouse, there is less riskof their going wrong at later stages. Sometimes hides or skins are used to scald an occasional pig the process scalds the hide or skin beneath as well as thepig, thereby completely spoiling the hide or pelt. It is actuallymuch cheaper to buy a proper scalding trough. 810 Journal of the Department of Agriculture. Fat should be spread out aud allowed to cool, the larger piecesbeing hung up. See that it is clean and free from guts and otherrefuse. It is easier to get the guts clean whilst hot than when cold. This figure shows, approximately, the correct way of ripping, to take the horns out,so as to leave the face and cheeks as valuable as possible. Tripes should be emptied of the dung, and, lohilst still warm,should be washed and then hung up to drip; they must not be washedwhen cold. Hides and Skinb. 811
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
