led to the door and guided into a
box, having a slide door to shut it in. The bottom of the box is a hinged
lid. As soon as the hog is safely in the box and shut in by sliding down
the back door, and fastening it by a hook, the box is turned over,
bringing the hog on his back. The bottom of the box is opened immediately
and one man seizes a hind foot, to hold the animal, while the other sticks
the hog in the usual manner. The box is turned and lifted from the hog,
which, still held by the rope is moved to the dressing bench. All this may
be done while the previous hog is being scalded and dressed, or the work
may be so managed that as soon as one hog is hung and cleaned the next one
is ready for the scalding.

[Illustration: FIG. 5. HEATING WATER IN KETTLES.]

NECESSARY AIDS.

Before the day for slaughter arrives, have everything ready for performing
the work in the best manner. There may be a large boiler for scalding set
in masonry with a fireplace underneath and a flue to carry off the smoke.
If this is not available, a large hogshead may be utilized at the proper
time. A long table, strong and immovable, should be fixed close to the
boiler, on which the hogs are to be drawn after having been scalded, for
scraping. On each side of this table scantlings should be laid in the form
of an open flooring, and upon this the farmer and helpers may stand while
at work, thus keeping their feet off the ground, out of the water and mud
that would otherwise be disagreeable. An appreciated addition on a rainy
day would be a substantial roof over this boiler and bench. This should be
strong and large enough so that the hog after it is cleaned may be
properly hung up. Hooks and gambrels are provided, knives are sharpened, a
pile of dry wood is placed there, and everything that will be needed on
the day of butchering is at hand.

HEATING WATER FOR SCALDING.

For heating scalding water and rendering lard, when one has no kettles or
cauldrons ready to set in brick or stone, a simple method is to put down
two forked stakes firmly, as shown in Fig. 5, lay in them a pole to
support the kettles, and build a wood fire around them on the ground. A
more elaborate arrangement is shown in Fig. 6, which serves not only to
heat the water, but as a scalding tub as well. It is made of two-inch pine
boards, six feet long and two feet wide, rounded at the ends. A heavy
plate of sheet iron is nailed with wrought nails on the bottom and ends