Let the iron project fully one inch on each side. The ends, being rounded,
will prevent the fire from burning the woodwork. They also make it handier
for dipping sheep, scalding hogs, or for taking out the boiled food. The
box is set on two walls 18 inches high, and the rear end of the brickwork
is built into a short chimney, affording ample draft.

[Illustration: FIG. 6. PRACTICAL HEATING AND SCALDING VAT.]

CHAPTER IV.

SCALDING AND SCRAPING.

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.

[Illustration: 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.

[Illustration: 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