=Receiving Live Stock.=--The beginning of the packing business relating to hogs and cattle starts when they are received in the pens. The pens in most climates should be paved, provided with proper drainage and ample watering facilities. Before animals are slaughtered the first essential point is to see they are in condition to be slaughtered, namely, that they are not excited, fevered, out of condition, under fed, or, in other words, that they are as near their normal condition as possible. Cattle should be allowed to rest over night before they are slaughtered, if they have been driven or transported any distance; for if the animal is tired or excited it will not bleed properly when slaughtered, and if killed in this condition the meat has a red, fiery appearance, and is generally unwholesome. It is a condition which the practical eye of the tradesman will take cognizance of very readily, and he will not be slow to use it to his advantage. =Water and Sprinkling.=--Ample fresh water should be provided for drinking purposes, and sprinkling hogs and cattle is very desirable in hot weather. Fig. 34 is a view of suitable resting pens. After the animals have rested a sufficient length of time to be in normal condition they should be driven to the killing pens carefully, and without undue violence, such as striking them across the back with heavy sticks, or prodding them unnecessarily while in the pens, as this abuse shows on the meat very readily when the hide is removed. This damage is invariably done on the loin and rump of the animal, and as this is the high-priced part of the meat, it will readily be seen that the loss is quite considerable. With stubborn or wild cattle it is often necessary to be quite severe, but a practiced handler of live stock will do it in such a manner as to avoid injuring the carcass. [Illustration: FIG. 34.--CATTLE RESTING IN PENS BEFORE BEING SLAUGHTERED.] =Driving Cattle.=--A wooden knob for the end of a prod pole will prevent a great deal of bruising and consequent discoloration of the meat. When penning cattle from overhead, the penner invariably prods the animal in the loin, oftentimes using his pole as a harpoon. The force of the blow thus inflicted, covering so small a surface, invariably makes a bloodshot spot, whereas, if the force of the blow were distributed over a portion three times as large no ill effect would be noticed, hence the use of the knobs on these poles will do away with the bruising of loins in handling and penning cattle. Poles electrically charged by a wire extending through the pole with a connection to the lighting system are used by many with good results. [Illustration: FIG. 35.--VIEW ILLUSTRATING MODERN METHOD OF STUNNING CATTLE.]