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.

[Illustration: FIG. 9. SCALDING IN A HOGSHEAD.]

Figure 10 shows a more permanent arrangement. It is a trough of plank with
a sheet iron bottom, which can be set over a temporary fireplace made in
the ground. The vat may be six feet long, three feet wide and two and
one-half feet deep, so as to be large enough for a good-sized hog. Three
ropes are fastened on one side, for the purpose of rolling the hog over
into the vat and rolling it out on the other side when it is scalded. A
number of slanting crosspieces are fitted in, crossing each other, so as
to form a hollow bed in which the carcass lies, with the ropes under it,
by which it can be moved and drawn out. These crosspieces protect the
sheet iron bottom and keep the carcass from resting upon it. A large,
narrow fireplace is built up in the ground, with stoned sides, and the
trough is set over it. A stovepipe is fitted at one end, and room is made
at the front by which wood may be supplied to the fire to heat the water.
A sloping table is fitted at one side for the purpose of rolling up the
carcass, when too large to handle otherwise, by means of the rope
previously mentioned. On the other side is a frame made of hollowed boards
set on edge, upon which the hog is scraped and cleaned. The right
temperature for scalding a hog is 180 degrees, and with a thermometer
there need be no fear of overscalding or a failure from the lack of
sufficient heat, while the water can be kept at the right temperature by
regulating the fuel under the vat. If a spot of hair is obstinate, cover
it with some of the removed hair and dip on hot water. Always pull out
hair and bristles; shaving any off leaves unpleasant stubs in the skin.

SINGEING PIGS.

A few years ago, "singers" were general favorites with a certain class of
trade wanting a light bacon pig, weighing about 170 lbs., the product
being exported to England for bacon purposes. Packers frequently paid a
small premium for light hogs suitable for this end, but more recently the