Historical Newspapers of South Carolina

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HOW FARMERS MAY KILL THEIR SWINE! 1 Quality of Meat Can be Improv- : ed by Careful Hand4; Jlno BEFORE AND AFTER HOGS ARE KILLED Directions as to Preparation of The Hogs for The Slaughter. A well-selected butchering outfit and a convenient place for working are important considerations at hog-killing time. To aid in this work dcruQiiNpfc1 ration specialists of the department 'suggest as a handy and complete ^ "kit" the equipment shown in the ac% companyiag illustration. This consists of tWft hllfr'hov 1/nl'vflB Kvn -i&i candlestick scrapers, a meat saw ' 1 a sharpening steel. The meat saw 'for sawing down the backbone and Cutting up the. carcass. The candlestick scrapers have detachable hand[ les, and are used to remove the hair and scurf from the hogs. A long water-proof apron, which will protect the clothing, can be had at a small cost. Preparation of Animals for Slaughter A 24 to 36 hour fast, plenty of water, careful handling, and rest before slaughter are all important in securing meat in the best condition for * use, either fresh or for curing purposes. Food in the stomach decomposes very rapidly after slaughter, and where the dressing is slow the gases generated often affect the flavor of the meat. Water should be given freely up to the time of slaughter, as it keeps the temperature normal. ? It is highly important that the an imals bo not excited in any way suf ficiently to raise the temperature of the body. If the animal becomes heated, it is better to allow it to rest overnight before killing than to risk spoiling the meat. It is also essential that the hog be carefully handled so as not to bruise its body. ^ Points on .Killing. It is customary on the farm to stun hogs before sticking them, although in some localities this is not done. An other method is by shooting the hog through the head with a rifle, alUrmga extraordinary care should be exercised in using a rifle around farm buildings. After stunning by a heavy blow on the center of the forehead immediately above the eyes with a po leax, the 8-inch straight-bladed knife is inserted into the hog'^s throat in the ~ f a- 1- - ? - I uiiMui \jy>i m;ii ui lilt; IIUCK, 111 U [JOIIll just in front of the chest cavity, but not into this cavity. The knife is givI en a twist anil sideward motion to i sever the blood vessels and allow the Kft blood to flow. By laying the hog on /%- one side and elevating the ham end the blood will gravitate freely. Proper Temperature of Water for Scalding and Scraping. A barrel is the receptacle commonly used for scalding. If it is set at the i proper slant, with the open end against a table or platform of the ^proper height and the bottom securely fastened, there is little danger of accident. A strong tlfble built for the purpose would be a very desirable thing on which to work, though it is not absolutely necessary. A box often servos very well. The water for scalding should be heated to the boil ing point. This will allow for a reduc ^ tion of temperature when the water , is put into a cold barrel, the best tern perature for scalding the hogs being from 145 degrees to 150 degrees F. He careful not to have the water so hot as to* cook the skin on the hog. If the water is too hot the hair is likely to set. A small shovelful of hardwood ashes added to the water aids materially in removing the scurf from the body, though it has no ef$ feet in loosening the hair. A lump of lime, a handful of soft soap, a little pine tar, or a table spoonful of *con( onfrnt^rl h'n Uoo onw. vvi>v> HVVU ?.,v- HMO UlC outfit I'l It'll. How to Scald a Hog. The hog should not be scalded hefore life is extinct, or the blood vessels near the surface of the skin will Jibe cooked, giving a reddish tinge to the carcass. While being scalded the hog should be moved constantly to avoid cooking the skin. Occasionally it should drawn out of the water to air?when the hair may be "tried." As soon as the hair and scurf slip easily from the surface, scalding is complete. If it is suspected that the ^ water is too hot, scald the hind end of 0 the hog first. If the water is too hot and you overssald the head, you will t>e adding to the trouble of scraping the part most difficult to clean. When the water is about right, begin byscalding the head. The scraping and cleaning of the hog's skin should be done as soon es possible after removal of the animal from the scalding vat. Scrtiping a cold hog is a difficult if not an impossible task. Where it is necessary to reverse the position of the hog in the barrel to complete scalding, the portion scalded should be cleaned before attempting to scald the other end of the hog. When the hair starts readily, remove the animal from the water and begin scraping. The "bell" scraper should be used with a long, sweeping movement over the sides and ends while the hog is still hot. The head and feet should be cleaned first as they cool quickly. Pull the ears through the hands to remove the bulk of the hair. Grasp with the hands the lower portions of the legs and twist to assist in cleaning them. Use the. "candlestick" scraper for removing*' the skin and, scurf from the flat J Surfaces and as much as possible i from the other parts and finish the j cleaning of the entire carcass, removing all hair, scurf, and dirt by rinsing with hot water and shaving with the large knife. Cut the skin on the side of the tendons below the hock to expose the tendons so that a gambrel stick may he inserted. The next step is to hang the nog by his hind legs by means of the gambrel stick high enough so that his head clears i.ho crotiml w?ci. O " " ' **' ' ' 1AU|1 \* with hot water, shave over any unfinished patches and wash the entire carcass again to remove all loose hair and scurf. Ocassionally a hog is killed that is too large to scald in a barrel. If it is covered thickly with blankets or with ! sacks containing!*! a little bran, and hot water poured over it, the hair will he loosened readily. In some localities hogs are skinned, hut scalding is far more satisfactory. Directions for Removing Entrails. In removing the entrails, first split the hog between the hind legs, separating the hones with the knife. This can easily he done if the cut is made directly through the union of bones between the hams. Itun the knife down the center of the belly, shielding the point with the fingers of the left hand and guiding it with the right. There is little danger of cutting the intestines in this way. Split the breastbone with the knife or an ax and cut down through the sticking place to the chin. Cut around the rectum and pull it down until the kidneys are reached, using the knife wherever necessary to sever the cords attaching it to the "bed." Remove the sexual organs, then cut across the artery running down the backbone, cut around the diaphragm (skirt) and remove the intestines, stomach, and "pluck," that is, heart, liver and I lungs, with a backward and downward pull?grasping the mass of organs near the union to the backbone and diaphragm, sever attachments with a knife where necessary. In this I operation the windpipe down to the head should be removed with the pluck. Do not disturb the kidneys or the leaf fat in carcasses to be shipped, except in warm weather, when; the "leaf" may be removed to allow quicker and more thorough cooling. Tf the hog is to be cut up on the farm and not intended for shipment in carcass form, it is advisable to loosen the leaf fat from the abdominal wall, allowing it to remain attached to the carcass at the ham end. Open the jaw and insert a small block to allow free drainage; then wash out all blood with cold water and sponge out with a coarse cloth: In hot weather the backbone should be split to facalitate cooling. It is good practice to do this also where the hog is to be cut up on the farm and not intended for shipment. The fat should be removed from the intestines before they get cold. Since it is strong in flavor it should not be mixed with the leaf fat in rendering. o A Wonderful Antiseptic. Germs and infections aggravate ailments and retard healing. Stop that infection at once. Kill the germs and get rid of the poisons. For this purpose a single application of Sloan's; I jinimonf nnf r?r?lir Irillo u,.*- i ..W. vmjr nino l/l lectin UU L I destroys the germs. This neutralizes \ infection and gives nature assisance by overcoming congestion and gives a chance for free and normal flow of the blood. Sloan's Liniment is an emergency doctor and should be kept constantly on hand. 25c.f 50c. The $1.00 size contains six times as much as the 25c.?adv. o Whenever You Nfeed a General Tonic Take Grove's The Old Standard Grove's Tasteless chill Tonic is equally valuable as a General Tonic because it contains the well known tonic properties of QU IN IN B and IRON. It acts on the Uver, Drives out Malaria, Rnriches the Blood and V*ilds up the Whole System. 50 cents. 1 THE HORRY HERAL] .1 The Powerful Mo B This is one of the ir :] machinery ever invente four cylinders cast en I Maxwell famous as "1 at Hills," Best of all thig mof< cost ^cords for ; p=j lsl -Miies per pallon 2nd?Miles per quart -3rd? Lowest year-in-&] |P . We are waiting ; test ride in the cai B! all low "first-Cost j breaking all low ' A 'OileMcmMoftairlop H Demountable Rims /). ! ,. 7/* ,.,.,.7? : j lyxuivMunmiiasmeia , Conway Live ! '^| ^ ^ Conway, ? E=E BBMl GROWCABB H mmam m mm*.m ? ??- ? ? 1wnc.fi t'KICES ARE HIGH. of North Carolina the finest lot of CABBAC shipment during September and October, and and hardy and can stand the effects of the hot We have only >no variety, viz., THE FLOR1 given us satisfaction, set during September a Shoo, N. C., 1000 to 4000 <? $1.50 per 1000; 5000 t 1000. Buyer paya express charges. Prices 1 MEGGETT PRODUCE CO., (The 700 Act W? alio grow Cabbago Plant* for and will bo glad to *uppl Notice of Discharge. Notice is hereby given that the undersigned J. J. Pridgen, as Guardian of M. I. Pridgen, Zebedee Pridgen, Adlai Pridgen, Davis .F. Pridgen and Minnie Pridgen, will apply to the Judge of Probate for Horry County at his office at Conway, S. C., at eleven o'clock in the foreno#on on the 23rd day of October A. D., 1915, for a final D. OONWAY, S. 0. der Car" 1 * tor of the Maxwell jf 0 lost marvelous pieces of d. Very powerful with bloc it has made the || n The Car that Laughs || ^ or i3 breaking all low ? n Yl*.. _ ^ of gasoline. ||| of lubricating oil. ud- ycar-out repair bills. |[ I I ! ' 1 | f r? tr. Irp vnn fnv r* r that h-.s broken ^=-1 c records, and > IN j ifler-Cost recoras. pa ( ^ (ft?Electric.Starter["j t |& ^ j|| Electric Lights .j l? M JmMaqiurto Ignition || J DETROIT -N 1 Stock Company e| S C. ^ ^ ^ p Ireat Soap-Maker S . Red Devil Lye I ^ Cold Process or n ^ \ Boiling Process. I vmm&saffttvsssxasTVkWwmKMMmJUSw r of the Big 5c. Cans of Red il Lye will make twenty nds of the best soap. Devil Lye is pulverized, and disss as soon as it touches the water. for Cleaning, Washing, Scrubbing. to ^ppiy y3uk J market during De- R DNGRBBmraa ccmber and January H We have growing in the mountains 9 IE PLANTS that has ever boon Rrown for B being grown in that climato, thcyarotou?h H : sun bettor i han any other plants you can get. H OA HEADER. The only cabbage that has 9 nd October. Prices, by express, ?. o. b. llorso R to 8000 ($ $1.25 per 1000; 10000 and over, $1 per 9 by Parcel Post, 36c per 100. Address orders to 9 v > uwn ranil) IUHUK9 OkAnUi 9> H shipment from November to April I y you. Write for prlcoi, i discharge as such guardian. J. J. PRIDGEN, Guardian as Aforesaid. H. H. WOODWARD, Attorney. o To Cure a Cold in One Day ^alre LAXATIVK HKOMO Quinine. It stops the Cough and Headache and works off the Cold. Druggiitts refund money if it fails to cure. E. GROVE'S signature on - ach box. 2&c. NOTICE OF SALE. | Under and by virtue of the decree rid judgment of the court made by is Honor R. W. Memminger Presidig Judge, in the case of Sarah E, ranton, Plaintiff vs. Samuel W. eaves, John G. Reaves, John R. Fair oth and Wingate H. Marlow, Defend nts, and dated the 28th day of May .. D., 1915, I, the undersigned W. L. ryan, Clerk of Court of Common leas of Horry County, will sell at ublic auction to the highest bider before the Court House door at onway, in Horry County, and State f South Carolina, during legal hours f sale, on salesday in November next, ; being the 1st day of said month, 11 and singular those certain lands ituate in Horry County, and describ- j d as follows, to wit: All and singular, that certain tract f land, containing One Hundred Ninety-eight (198) acres, more or ^ss, situate on Simpson Creek; begining at the eighteen mile post on Vhiteville and Conway Road to run f Simpson Creek; thence the run of < >impson Creek about fifty yards to louth of Sammy Branch; thence up ( lainmy Branch about sixty yards to ;um; thence the line to the old ford of .. teedy Branch, thence down Reedy 5ranch to the run of Simpson Creek; hence the run of Simpson Creek to he mouth of Shop Branch; thence up ^ >hon Branch to its head; thence N. 39 j. 14 chains: thence east to the beginning cornel'. * * 'v'!1-* " * Saving and excepting therefrom wo parcels, to-wit: Fifty (50) acres ;oid to one A. 1). Porter, and Twenty"ive (25) acres sold to one J. H. Vinson, and which have been cut off Vom the above mentioned tract of and, leaving only One Hundred rwentv-lhree (123) acres for actual partition. Also saving and excepting from this sale all timber upon said lands of ten (10) inches stump diameter and upward twelve (3 2) inches from the ground, said timber being owned by Trexler Lumber Company, with rights of way on and over said land by virtue of deed made by W. H. Reaves Oct. 4th, 1900, recorded Clerk's office Rook ZZ, page 18. Conway, S. C.f October 7th, 1915. R. R. SCARBOROUGH, Plaintiff's Attorney W. L. BRYAN, C. C. C. P. o NOTICE OF SALE. Under and by virtue of the decree and judgment of the court made by his Honor, George E. Prince, Presiding Judge, in the case of J. W. Perry Co., a corporation, plaintiff vs. J. R. Allshrook and N. B. Allsbrook, copartners as Allsbrook Bros., defendants, and dated the fUst day of March A. J)., 1915, I, the undersigned J. A. Lewis, Sheriff of Horry County, will sell at public auction to the highest bidder before the Court House door at Conway, in Horry County, and State of South Carolina, during legal hours of sale, on salcsday in November next, it being the 1st day of said month, all and singular those certain lands situate in Horry County, and described as follows, to-wit: All and singular that certain parcel and tract of land situate in Simpson Creek Township, Horry County, State of South Carolina, containing Five Hundred (500) acres, more or less, known as the E. F. Todd land,?beginning at a corner of 1). J. Butler's line; running westwardly to Boggy Bay; thence Southeast to head of Simpson Creek; thence Northwardly across Pretty Bay; thence across by bridge to one prong of old mill bay; thence mill bay about North to the beginning point on 1). J. Butler's line; being tHe same premises conveyed to me by E. F. Todd by deed of date, October 6th, 1910, recorded in Clerk's office Horry County, in Book "KKK" page 81?to which reference is craved. TERMS of sale, Cash?purchaser to pay for papers. Conway, S. C., October 8th, 1915. Sheriff of Horry County. J. A. LEWIS, R. B. SCARBOROUGH, Plaintiffs Attorney. o Est ray Notice. Notice is hereby Riven that there has been taken up at the residence of W. C. Martin, R. F. I). No., 2, Conway, S. C., one small mare mule, having but one eye, and that the owner of the same is unknown; and that the said mule has been estrayed before the undersigned, due appraismenf nr?rl the same duly filed in the office of the Clerk of the Court of Horry County. Unless the owner shall appear and prove this property within the period of four months from this date according to law, the same will be advertised and sold as provided by the statute. N. B. SMART, Magistrate. Dated September 21st, 1915 4 mos THREE 1H0LERA MAXIMS FOR HOG CHOLERA Pleasures to be Observed to Prevent Infection of Animals REATING THE DISEASE ' DISINFECTING PREMISES low to Keep the Hog Cholera Out of Your Herds. Hog cholera is most prevalent at his season of the year, and the detainment offers the following suggesions to those who are interested in ombating the disease: Po Keep Hog Cholera Out of the Herd 1. Locate your hog 1 ts and pastures iway from stream and public highvays and do not allow the hogs to run 'roe range. 2. Oo not visit your neighbor or al w\\ mill ui \ imi you, 11 nuicr ui you lave cholera op. your premises. 3. Do not drive into hog lots when returning from market or after driving on public highways. 4. Do not use hog lots for yarding wagons and farm implements. 5. Do not place newly purchased stock, stock secured or loaned for breeding purposes, or stock exhibited at county fairs with your herd. Keep such stock quaranteened at least two weeks, and use care to prevent carrying infection from these to other pens in feeding and attending stock. (? Burn to ashes or cover with quicklime and bury under 4 feet of earth all dead animals and the viscera removed from animals at butchering time. They attract the attention of buzzards, dogs, etc., which arc liable to carry hog cholera infection. 7. Conflng your hogs and do not keep pigeons unless you confine them. If Hog Cholera Appears in Your Herd Treat your hogs immediately with hnti-hog-cholera serum, uftoi' which they should be kept on a light diet and pure drinking water and confined to limited quarters that may he cleaned daily and sprayed three times a week with 1 part of compound cresol solution to 30 parts of water until the disease has abated in the herd. To obtain the best results the serum must he administered before the disease has progressed in the herd. To Kid the Premises of Infection: Remove all manure and satuate with quicklime. Burn all litter, rubbish, and old hog troughs. A It. ! - - ? ' niit-r me premises arc uioroughly cleaned, spray walls, floors, and other surfaces with disinfectant (1 part compound cresol solution to 110 parts water.) Where hog houses are small turn them over, exposing interior to sunlight. Wallow holes and cesspools should be filled in, drained, or fenced ofT. All runs underneath buildings should be cleaned and disinfected and then boarded up. Destroy hogs that do not fully recover. as they may be carriers of cholera infection. "MONEY" The mint makes it and under the terms of the CONTINENTAL MORTGAGE COMPANY vou can secure if. at (i percent for any lo^al purpose on approved real estate. Terms easy, tell us your wants and we will co-operate with you. 908-9 MUNSEY BLDG., Baltimore, Md. 3M. FRESH MULLET New Catch properly handled and cured. Send me your orrinrs for nrnmnt dttnntirm fiiwn " ? W I Wi v > I UlVVIIllUlli V/ I * V? mc your business in this line. Address, F. E. T 0 D D, Myrtle Beach, S. C. CHICHESTER S PILLS ^ TUB DtAMONU IiRAND. / 1 I^adileal Auk your DntagM for A\ 4 4( OojA <'W okM-trr'a IMnmW nr??d/A\ I'llUl in Re* ami ?4oM sealrtl with lllna Kiltioa. \/ W IK Wf T?li? no other. Boy of toor v _ 1/ w nc liranK ..ski(?l)llU)IRil.Teitf C jr i>ijTnoNi> i:kam? piiaa, u* *+ IV 0 jresr* *nown as U?->t, Safest, AlwWyt r snin *y owngistspvfwwkjril o The Best Hot Weather Tonic 3ROVRS TASTKI.KSS c hi il TONIC enrichoa the Mood, builds r?. the whole system and will woo lerfully rtrengthcn and fortify you to withstand he depressing effect of the hot lumnr V<.