blood that it may contain. The windpipe is then slit open, and the whole together is hung upon the gambrel beside the hog or placed temporarily into a tub of water. The “stretcher,” a small stick some sixteen inches long, is then placed across the bowels to hold the sides well open and admit the air to cool the carcass, and a chip or other small object is placed in the mouth to hold it open, and the interior parts of the hog about the shoulders and gullet are nicely washed to free them from stains of blood. The carcass is then left to hang upon the gallows in order to cool thoroughly before it is cut into pieces or put away for the night.

Where ten or twelve hogs are dressed every year, it will pay to have a suitable building arranged for the work. An excellent place may be made in the driveway between a double corncrib, or in a wagon shed or an annex to the barn where the feeding pen is placed. The building should have a stationary boiler in it, and such apparatus as has been suggested, and a windlass used to do the lifting.

HOG KILLING MADE EASY.

In the accompanying cut, Fig. 11, the hoister represents a homemade apparatus that has been in use many years and it has been a grand success. The frames, a, a, a, a, are of 2x4 inch scantling, 8 ft. in length; b, b, are 2x6 inch and 2 ft. long with a round notch in the center of the upper surface for a windlass, d, to turn in; c, c are 2x4 and 8 ft. long, or as long as desired, and are bolted to a, a. Ten inches beyond the windlass, d, is a 4x4 inch piece with arms bolted on the end to turn the windlass and draw up the carcass, which should be turned lengthwise of the hoister until it passes between c, c. The gambrel should be long enough to catch on each side when turned crosswise, thus relieving the windlass so that a second carcass may be hoisted. The peg, e, is to place in a hole of upright, a, to hold the windlass. Brace the frame in proportion to the load that is to be placed upon it. The longer it is made, the more hogs can be hung at the same time.

THE SAWBUCK SCAFFOLD.

Figure 12 shows a very cheap and convenient device for hanging either hogs or beeves. The device is in shape much like an old-fashioned “sawbuck,” with the lower rounds between the legs omitted. The legs, of which there are two pairs, should be about ten feet long and set bracing, in the manner shown in the engraving. The two pairs of legs are held together by an inch iron rod, five or six feet in length, provided with threads at both ends. The whole is made secure by means of two pairs of nuts, which fasten the legs to the connecting iron rod. A straight and smooth wooden roller rests in the forks made by the crossing of the legs, and one end projects about sixteen inches. In this two augur holes are bored, in which levers may be inserted for turning the roller. The rope, by means of which the carcass is raised, passes over the rollers in such a way that in turning, by means of the levers, the animal is raised from the ground. When sufficiently elevated, the roller is fastened by one of the levers to the nearest leg.