=Slaughtering Calves.=--This item is so simple that it scarcely needs mentioning. The chief thing is cleanliness of the hide. Where the work is performed in quantity the calves are knocked, hoisted to a rail; stuck, bled and passed through a washing tub; soaked and curried so the hides are made entirely free from manure, and then scraped reasonably dry. The calf is then gutted and placed in a cooler, if it is to be sold skinned and it is preferable that it be cold skinned. The color justifies the labor expense. Some fancy dressed calves with caul spread are hot skinned but this is a local matter common to but few markets. =Heads and Feet.=--Heads and feet are scalded in sets, and sold fresh or frozen. Eastern markets consume these in quite large quantities. CHAPTER XX HOG SLAUGHTERING HISTORICAL -- INVESTMENT -- HOG YARDING -- HOG DRESSING -- HOISTING -- STICKING -- NECK WASHING -- SCALDING -- SCRAPING MACHINES -- HAND SCRAPING -- CLEANING BODIES -- HAM FACING AND CUTTING -- LEAF LARD -- SPLITTING -- WASHING -- DRYING -- CARE IN CHILL ROOMS -- OPEN AIR HANGING -- CHILLING NECESSITIES -- SHRINKAGE IN CHILL ROOMS -- HOG BY-PRODUCTS -- HEADS -- PLUCKS -- PAUNCHES -- ENTRAIL FAT. =Historical.=--In no department of the industry has the progress been so extensive as in pork packing. Only a few years ago, comparatively, it was impossible to kill hogs for packing purposes, except during the winter season, and the various packing plants located throughout the country worked during the winter months in their crude way, packing as many hogs as conditions would permit, turning out the cured meat in the spring, in inferior condition. Under the conditions then existing there was little of the hog sold fresh, for being killed as they were, in isolated places, there was little opportunity to make it available for general consumption, consequently fresh pork was sold only in the immediate vicinity of the slaughtering place and it was necessary to cure the balance. Under present methods, fresh pork product is shipped to England and delivered in good condition to the consumer. The important step in the evolution of “all-the-year packing” from “winter packing” was the introduction of the refrigerating machine, and in packing houses today little or no regard is paid to the outside temperature. Another great advantage is the transportation facilities now available. When killing hogs in large quantities the fresh pork product is sold fresh and consumed as such, and a much greater revenue is derived than when salted as formerly, and sold as cured meats. With the present facilities for distribution the public can buy fresh pork at any time of the year, while a few years ago it was impossible to obtain it at any price during warmer seasons, unless in the immediate neighborhood of the place where the animals were slaughtered. [Illustration: FIG. 97.--UNLOADING HOGS FROM CAR.]