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

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Excerpt from Killing and Dressing Pork and Curing Pork and Beef on the FarmRather 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.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.