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10—The Roclcy Mount Evening Telegram, Sat., Feb. 2,all that,. Today would-be killers listen to Weatherman Joe Overman. Jr., at Wilson and try to kill the day before he predicts the coming of a cold wave.At sunrise of this day — the second day of the hog - killing picnic — several hogs are already hanging on the gallows, ready to becut out and trimmed as soon as the meat becomes chilled. The more strenuous part of scalding, picking, and gutting the hogs is a ipre - dawn job, unless the men decided to carry their hogs to the town’s slaughtering house, where,AiFos:bonplaipro fast tha: eraI AI the j aln far hisHOG KILLING* I for V nominal fee, they may scald !BAILEY, N. C. — Hog killing,^ndoors with all the conveniences: ^is an outstanding event in anyl0f tables, water, and pots.household, and even though it’s an j In either case the women’s firstlowannual affair, coming sometimes j*Job isilthe;„riemi?^lngthe M 'he“beannual auaii, iaiuuuh suiiicwmco. intocHnPc Because this'Mcteted wfth i?an iVTc^l ^ Mr than' the other tat* !SOCi£lt6u Wltn 1T» flu an OI CXClie , *UisVAUt» nvAHiipoc a HavWpr-eenerositv hUStJ* ^ 0f ta kepuSarat*. The lutes- J |To the* hiffhbrow hogs are^'ines are then turned* washed- T ‘‘slaughtereii” but for the Country “following for the next two or three days before they are cooked andpeople they are “killed”. Manyfamilies in our town have hogs and most of them speak of hogkilling. To thus writer it will be b_ccc^e^sfamous Southern dishhog killing._ A number of families killed onehog before Christmas, if not all.. T th nf hogOthers waited until after the holi- event- In the case 01 ” KThere is always at least one person behind the scenes 6f anyactingspojoirbyautTondays There are those who ^ ^ Dinner is onemore than one killing during the|»f hi8hl^hts_ or the day. uy ,lngwinter so as to stretch - out their a nnnnHtv flnd va ietv of!nnpsupply of fresh backbone, spare-!Pared a quanllty and ^Uety.. ! meribs, sausage, and tenderloins.Usually hog killing is a three-food equpl to a banquet. Hospital- s chalittlity demands that friends who ares. carrfsvvs wsSX Kie»»d ll« y«e of i1‘bf£the individuals determine .heth.r .f“Jf hum”1'bankthe task of cutting out thethe husband, wife, or children do the various jobs; but* there’s no question of everyone’s not having something to do. While one person fills the scalding vat with water, others cut and haul fire wood, get the platform ready for the picking, but up the poles the hogs will hang on after they are picked, see that all knives are sharpened, and, Just in case one of these knives may need resharpening the next day, place a file or whetrock conveniently near-by.Prior to this day appointments have been made with neighbors to help in exchange for like help when they kill. The smokehouse has had a thorough cleaning earlier too.Certain duties fall regularly to the women: cleaning and preparing the lard press, lard stands, and the sausage grinder, having plenty of utensils at hand, and always having to clean up after the men whenever they have finished their particular jobs.As in everything else, modern ways have made their inroad on certain customs regarding hog killing. Probably the most modern, appreciated by all concerned, is the changed idea in regard to the weather and hog - killing day. It used to be that the coldest dayof the year was designated as the day, but the radio has changedROSE DRUG CO.WE DELIVERDIAL 7111%Atomeat.A mass production method is used in cutting, trimming, and salting away the meat. It is cut out by one man, trimmed by a second man, and salted and packed away by a third. All the afternoon everyone works uniformly. Among the number, there will always be a man who prides himself on how pretty a ham he can trim or how perfect a shoulder he can cut. Likewise .many women pride themselves on the white lard they can cook or the perfectly flavored sausage they can season from homegrown red pepper and sage.At the approach of sundown, the fat, cooked in open pots, has been turned into next year’s supply of lard and the trimmings of lean meat sent to the grocery store, to be ground and seasoned for sausage, unless this phase of the work is done at home.The third day is Women’s Day. If there is a freezer locker, certain choice parts as ribs, backbone, porkchops, and others have to be prepared for the locker. If the family has no locker, the mother cans a supply of sausage and meat. Prom the feet, ears, sand nose she makes souse and turns the liver into a pudding. Then there is the scrubbing and scouring to remove all the grease stains and spots.Days of good eating lie ahead. The owners of the hogs are not the only ones enjoying fresh meat. Neighbors and friends receive a share of the backbones, ribs, sausage, and liver. All wrho helped with the killing must carry home a “mess” of fresh meat also.Vbetby T a r blii cen Mil 1 me cen T tak blira. c1extvertic
Newspaper Details
Rocky Mount Evening Telegram
Rocky Mount, North Carolina, US
Sat, Feb 02, 1952
Page 10
Full Page
Clipped by
Wilson C.
NC, USA 06 Jul 2021
Other Publications Near Rocky Mount, North Carolina
Evening Telegram
Rocky Mount Evening Telegram
Rocky Mount Weekly News
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