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During the marvelous growth of the packing industry the past generation, methods of slaughtering and handling pork have undergone an entire revolution. In the days of our fathers, annual hog-killing time was as much an event in the family as the harvesting of grain. With the coming of good vigorous frosts and cold weather, reached in the Northern states usually in November, every farmer would kill one, two or more hogs for home consumption, and frequently a considerable number for distribution through regular market channels. Nowadays, however, the big pork packing establishments have brought things down to such a fine point, utilizing every part of the animal (or, as has been said, “working up everything but the pig’s squeal”), that comparatively few hogs out of all the great number fattened are slaughtered and cut up on the farm.

Unquestionably there is room for considerable business of this character, and if properly conducted, with a thorough understanding, farmers can profitably convert some of their hogs into cured meats, lard, hams, bacon, sausage, etc., finding a good market at home and in villages and towns. Methods now in use are not greatly different from those followed years ago, although of course improvement is the order of the day, and some important changes have taken place, as will be seen in a study of our pages. A few fixtures and implements are necessary to properly cure and pack pork, but these may be simple, inexpensive and at the same time efficient. Such important portions of the work as the proper cutting of the throat, scalding, scraping, opening and cleaning the hog should be undertaken by someone not altogether a novice. And there is no reason why every farmer should not advantageously slaughter one or more hogs each year, supplying the family with the winter’s requirements and have something left over to sell.