Page 1 of 15 Nov 1917 Issue of Des Moines Iowa Homestead in Des-Moines, Iowa

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Des Moines Iowa Homestead (Newspaper) - November 15, 1917, Des Moines, IowaW a up p vol. Lxi no. 46. Des m01nes, Iowa november whole no. 3136 a a Pulley should be used in handling the in the patriotic Effort to conserve and increase the meat Supply of the nation there is a Way in which the Farmer can Render valuable assistance and at the same time derive a decided Benefit for himself. It consists in preparing the meat needed for his own use right out on the farm. By this plan he eliminates extra feeding and shrinkage entailed in marketing he saves the extra work of hauling his animals to the pack ers and bringing the meat Back to his farm and without doubt he gets a much better Quality of meat for his household at smaller Cost. These reasons farm butchering May be urgently advocated especially this year when every econ omy in the use and handling of foodstuffs is of vital importance. Id most cases the Slaughter of cattle is impractical on the farm unless several neighbors work together and each takes a share of the carcass because the average farm does not have facilities for storing fresh beef. But practically every Farmer can Butcher a few hogs and cure the meat with such equipment As he already has on hand. Well cured pork will keep for a Long time on some farms it is kept from one Butch ering to the next and its flavor is even better than that of the fresh product. The tools and other equipment necessary for butchering and curing pork need not be elaborate. A six or seven Inch curved knife for skinning a Good Butcher knife or six Inch sticking knife a candlestick hog scraper an a or or Jurj Cleaver a meat saw a Gambrel heavy hogs for hanging the animal by its Hind legs a Twenty gallon Iron Kettle for heating water and a scalding barrel make up the list. For convenience in scraping and cleaning the carcass a Low table or plat form like that shown in the drawing will be found desirable. The scalding barrel is leaned against the table or platform so that the hog May be pulled onto the table easily after it has been scalded. A Hook can be put in the Ani Mal s snout and one Man can drag it onto the table. All of the equipment should be arranged As compactly As possible. For instance if the water is heated in the Iron Kettle Over an open fire near the scalding barrel it will not have to be carried far and will have Little Chance to Cool before it is used. The first step preliminary to slaughtering consists in selecting animals that Are in Good health. It is not Economy to Butcher diseased or weak ened animals because the meat from them May cause serious sickness and the risk is not Worth taking no matter How High the Price of pork soars. The next step is to withhold feed from the animals for from Twenty four to thirty six hours. Perhaps the Best Way is to confine them in a comfortable pen with plenty of fresh water available. An animal allowed to rest and re main quiet under such conditions will make a much better coloured and More attractive car Cass than one which can move about and feed. Sausage making an important item at pig kill time. Withholding feed empties the digestive tract and prevents danger of fermentation setting in at _ the time of killing. Keeping the animals quiet prevents a Rise in body temperature and prevents a tendency toward souring of the meat which sometimes occurs during the curing process. A hog May be killed by sticking or shooting. Those who have had no previous experience May prefer to shoot the animal using a .22 Rifle. Sticking however is not difficult for two men if one will hold the hog while the other uses the knife and it Lias the advantage of causing the animal to bleed More freely. In sticking the hog let one Man reach under the animal and grasp the fore and Hind legs on the far Side then quickly turn the animal Over onto its Back and hold it there by the fore feet while the other Man forces Back the snout with one hand and uses the knife with the other. The knife should be thrust into the animal s Throat just above the breast Bone with the Sharp Edge up Ward and the Point directed toward the Root of the Tail. A twist of the Blade to the left cuts the arteries just inside the breastbone. Care should be taken to insert the knife straight or the shoulder cuts will be injured. After the hog has bled thoroughly it is dipped head upward into the scalding barrel. The scalding barrel should be filled about one third full of water heated to a temperature of about 185 or 195 degrees fahrenheit if hotter than this the hair will set and cannot be easily re moved while if colder it will take much More time than necessary to do the scalding. Since continued on Page

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