demand is in other directions. The meat of singed hogs is considered by
some to possess finer flavor than that of animals the hair of which has
been removed by the ordinary process. Instead of being scalded and scraped
in the ordinary manner, the singeing process consists in lowering the
carcass into an iron or steel box by means of a heavy chain, the
receptacle having been previously heated to an exceedingly high
temperature. After remaining there a very few seconds the hog is removed
and upon being placed in hot water the hair comes off instantly.

An old encyclopedia, published thirty years ago, in advocating the
singeing process, has this to say: "The hog should be swealed (singed),
and not scalded, as this method leaves the flesh firm and more solid. This
is done by covering the hog lightly with straw, then set fire to it,
renewing the fuel as it is burned away, taking care not to burn the skin.
After sufficient singeing, the skin is scraped, but not washed. After
cutting up, the flesh side of the cuts is rubbed with salt, which should
be changed every four or five days. The flitches should also be
transposed, the bottom ones at the top and the top ones at the bottom.
Some use four ounces saltpetre and one pound coarse sugar or molasses for
each hog. Six weeks is allowed for thus curing a hog weighing 240 lbs. The
flitches before smoking are rubbed with bran or very fine sawdust and
after smoking are often kept in clear, dry wood ashes or very dry sand."

[Illustration: FIG. 10. PERMANENT VAT FOR SCALDING.]

CHAPTER V.

DRESSING AND CUTTING.

When the carcasses have lost the animal heat they are put away till the
morrow, by which time, if the weather is fairly cold, the meat is stiff
and firm and in a condition to cut out better than it does when taken in
its soft and pliant state. If the weather is very cold, however, and there
is danger that the meat will freeze hard before morning, haste is made to
cut it up the same day, or else it is put into a basement or other warm
room, or a large fire made near it to prevent it from freezing. Meat that
is frozen will not take salt, or keep from spoiling if salted. Salting is
one of the most important of the several processes in the art of curing
good bacon, and the pork should be in just the right condition for taking
or absorbing the salt. Moderately cold and damp weather is the best for
this.

AS THE CARCASS IS DRESSED

it is lifted by a hook at the end