of the doorway, then as the
door closes it presses tightly against these strips.

[Illustration: FIG. 3. AUTOMATIC DOOR.]

A HOG-FEEDING CONVENIENCE.

The usual hog's trough and the usual method of getting food into it are
conducive to a perturbed state of mind on the part of the feeder, because
the hog is accustomed to get bodily into the trough, where he is likely to
receive a goodly portion of his breakfast or dinner upon the top of his
head. The ordinary trough too, is difficult to clean out for a similar
reason--the pig usually standing in it. The diagram shown herewith, Fig.
4 gives a suggestion for a trough that overcomes some of the difficulties
mentioned, as it is easily accessible from the outside, both for pouring
in food and for removing any dirt or litter that may be in it. The
accompanying sketch so plainly shows the construction that detailed
description does not appear to be necessary.

[Illustration: FIG. 4. PROTECTED TROUGH.]

CHAPTER III.

SLAUGHTERING.

Whatever may be said as to the most humane modes of putting to death
domestic animals intended for food, butchering with the knife, all things
considered, is the best method to pursue with the hog. The hog should be
bled thoroughly when it is killed. Butchering by which the heart is
pierced or the main artery leading from it severed, does this in the most
effectual way, ridding the matter of the largest percentage of blood, and
leaving it in the best condition for curing and keeping well. The very
best bacon cannot be made of meat that has not been thoroughly freed from
blood, and this is a fact that should be well remembered. Expert butchers,
who know how to seize and hold the hog and insert the knife at the proper
place, are quickly through with the job, and often before the knife can be
withdrawn from the incision, the blood will spurt out in a stream and
insensibility and death will speedily ensue. It is easy, however, for a
novice to make a botch of it; hence the importance that none but an expert
be given a knife for this delicate operation.

There are some readily made devices by which one man at killing time may
do as much as three or four, and with one helper a dozen hogs may be made
into finished pork between breakfast and dinner, and without any
excitement or worry or hard work. It is supposed that the hogs are in a
pen or pens, where they may be easily roped by a noose around one hind
leg. This being done, the animal is