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.

THE POSSIBILITIES OF PROFIT

in the intelligent curing and selling of homemade pork are suggested by the far too general custom of farmers buying their pork supplies at the stores. This custom is increasing, to say nothing of the very large number of townspeople who would be willing to buy home cured pork were it properly offered them. Probably it is not practicable that every farmer should butcher his own swine, but in nearly every neighborhood one or two farmers could do this and make good profits. The first to do so, the first to be known as having home cured pork to sell, and the first to make a reputation on it, will be the one to secure the most profit.

In the farm census of live stock, hogs are given a very important place. According to the United States census of 1890 there were on farms in this country 57,409,583 hogs. Returns covering later years place the farm census of hogs, according to compilations of American Agriculturist and Orange Judd Farmer, recognized authorities, at 47,061,000 in 1895, 46,302,000 in 1896, and 48,934,000 in 1899. According to these authorities the average farm value of all hogs in 1899 was $4.19 per head. The government report placed the average farm price in 1894 at $5.98, in ’93, $6.41, and in 1892, $4.60.

A TRAVELING PIGPEN.

It is often desirable to change the location of a pigpen, especially where a single pig is kept. It may be placed in the garden at the time when there are waste vegetables to be disposed of, or it may be penned in a grass lot. A portable pen, with an open yard attached, is seen in the accompanying illustrations. Figure 1 presents the pen, the engraving showing it so clearly that no description is needed. The yard, seen in Fig. 2, is placed with the open space next to the door of the pen, so that the pig can go in and out freely. The yard is attached to the pen by hooks and staples, and both of them are provided with handles, by which they can be lifted and carried from place to place. Both the yard and pen should be floored, to prevent the pig from tearing up the ground. The floors should be raised a few inches from the ground, that they may be kept dry and made durable.