Killing and Dressing Pork and Curing Pork and Beef on the Farm (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Killing and Dressing Pork and Curing Pork and Beef on the Farm

Rather than spend a great deal of time and energy in trying to drive the hogs from their pen some distance to where they are to be killed, it is usually better to simply stick them where they are and move the body on a barrow or stone boat to where it is to be scalded. In this way one can avoid the danger of overheating and injury. In short, keeping feed from them for thirt -six hours, giving access to plenty of water, and careful handling, wil put hogs in the best possible condition for slaughtering.

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