. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 283. Sticking a sheep. The knife is inserted just buck of ear at point of jaw and penetrates the veins as thrust through to opposite Fig. 284. Sticking a pig. The knife is inserted at hollow of neck about an inch to an inch and a half in front of the breast-bone. It is directed toward the junction of loin and hips and thrust deep enough to reach the arteries— sls to seven inches in a 200- to 250-pound pig. beef, trimming off the scraggy parts, and then be hung away from flies and foul odors to cool. Dressing hogs. The
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 283. Sticking a sheep. The knife is inserted just buck of ear at point of jaw and penetrates the veins as thrust through to opposite Fig. 284. Sticking a pig. The knife is inserted at hollow of neck about an inch to an inch and a half in front of the breast-bone. It is directed toward the junction of loin and hips and thrust deep enough to reach the arteries— sls to seven inches in a 200- to 250-pound pig. beef, trimming off the scraggy parts, and then be hung away from flies and foul odors to cool. Dressing hogs. The same preparation as advised for cattle is recommended for hogs. A strong table or box on which to scrape, and a barrel or vat in which to scald should be provided, as well as a place for hanging up the carcass. Killing.—It is not customary to stun hogs before sticking them, although it is sometimes done. They may either be suspended by the hind-legs or, as commonly practiced in farm slaughtering, be turned on the back and held until stuck (Fig. 284). The knife should be inserted in front of the breast-bone and guided directly over the spinal column and toward the root of the tail. Care should be used to avoid sticking to side of the ribs, causing blood to set- tle in the shoulders. It is best not to strike the heart in sticking, but to turn the knife to one side and then the other, thus opening the arteries on each side and insuring quick and thor- ough bleeding. Scaldinq. (Fig. 285.)- The water for scaldingshould be at a temper- ature of 185° to 195° Fahr. If it is too hot, the hair will set, causing trouble to re- move, and the skin, being cooked, will crack open. Hardwood ashes or lye, or even soft- soap, will aid in removing the scurf from the body. The hog should not be scalded before life is extinct, or the blood in the capillaries will be cooked, giv-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for re
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