Next comes the scalding and dressing of the carcass. Lay the hog upon the table near the boiler and let the scalders who stand ready to handle it place it in the water heated nearly to a boiling point. The scalders keep the hog in motion by turning it about in the water, and occasionally they try the bristles to see if they will come away readily. As soon as satisfied on this point, the carcass is drawn from the boiler and placed upon the bench, where it is rapidly and thoroughly scraped. The bristles or hair that grow along the back of the animal are sometimes sold to brush makers, the remainder of the hair falling beside the table and gathered up for the manure heap. The carcass must not remain too long in the hot water, as this will set the hair. In this case it will not part from the skin, and must be scraped off with sharp knives. For this reason an experienced hand should attend to the scalding. The hair all off, the carcass is hung upon the hooks, head down, nicely scraped and washed with clean water preparatory to disemboweling.
FIG. 7. TACKLE FOR HEAVY HOGS.
SCALDING TUBS AND VATS.
Various devices are employed for scalding hogs, without lifting them by main force. For heavy hogs, one may use three strong poles, fastened at the top with a log chain, which supports a simple tackle, Fig. [7]. A very good arrangement is shown in Fig. [8]. A sled is made firm with driven stakes and covered with planks or boards. At the rear end the scalding cask is set in the ground, its upper edge on a level with the platform and inclined as much as it can be and hold sufficient water. A large, long hog is scalded one end at a time. The more the cask is inclined, the easier will be the lifting.
FIG. 8. SCALDING CASK ON SLED.
A modification of the above device is shown in Fig. [9]. A lever is rigged like a well sweep, using a crotched stick for the post, and a strong pole for the sweep. The iron rod on which the sweep moves must be strong and stiff. A trace chain is attached to the upper end, and if the end of the chain has a ring instead of a hook, it will be quite convenient. In use, a table is improvised, unless a strong one for the purpose is at hand, and this is set near the barrel. A noose is made with the chain about the leg of the hog, and he is soused in, going entirely under water, lifted out when the bristles start easily, and laid upon the table, while another is made ready.