It is important that the animal to be slaughtered should not be given food from twenty to thirty hours before slaughtering. If kept on full feed until just before it is killed the circulatory system is gorged, and the blood, loaded with assimilated nutrients is driven to the extremities of the capillaries. In such condition, it is impossible to drain the veins thoroughly, and a reddish colored, unattractive carcass will result. Food in the digestive tract decomposes very rapidly after the animal is killed, and when the dressing is slow the gases from such decomposing food are apt to flavor the meat. Water should be given freely up to the time of slaughter, as it helps to keep the temperature normal and helps to wash the waste matter from the system, resulting in a nicely colored carcass. The care of the animals before slaughter has considerable effect on the meat. They should not be excited in any way sufficiently to raise the body temperature. Excitement will prevent proper draining of the blood vessels, and, if extreme, will cause souring of the meat on curing. An animal should never be killed immediately after it has been heated by a hard run. It is better to let such an animal rest until the next day rather than to run the risk of the meat spoiling, as the meat of an animal that has been overheated will not keep well. Such meat is usually of pale color and very often will become sour or putrid within three or four days after it has been dressed, even though kept near the freezing point while it is being cured. Care should be taken not to bruise the animals in handling them just before killing. Bruises cause the blood to settle in the part of the carcass affected, presenting an uninviting appearance, besides affecting the curing qualities of the meat. Before killing, a twenty-five hour fast, plenty of clean water, careful handling and rest, are all important items in securing the best quality of meat, either for cooking fresh or for curing purposes. Bleeding and Dressing Hogs § 11. Tools The essential tools for doing good work at killing time are: A good sticking knife, a cleaver, a 14-inch steel on which to sharpen the knives, hog hooks, bell-shaped scrapers, meat saw, and gambrel. More than one of each tool is necessary if many hogs are to be butchered and handled efficiently. A block and tackle will reduce labor in hanging the hog for gutting. § 12. Scalding Equipment