BEGIN CURING OF MEAT IN THE PEN. (Copyrighted; Reprint Forbidden.)

Thousands of pounds of Hams, Shoulders and Sides are spoiled annually before the hog is killed. Overheated hogs, or hogs that are excited from overdriving, should never be killed until they are cooled off or have become perfectly quiet. When the temperature of a hog is above normal, the meat always becomes feverish. This is especially true of large fat hogs, and when the meat becomes feverish, it will never cure properly, but nine times out of ten will sour. The meat of feverish hogs can never be chilled as it should be, and unless the meat is properly chilled, it cannot be properly cured. Before hogs are killed, they ought to be driven into a cool place and if necessary, sprayed with cold water until they are thoroughly cooled off. This precaution is necessary only in hot weather; in winter, they simply need plenty of rest.

If it is necessary to hold the hogs for several days in the pen before they are killed, they should have an abundance of water and also a little feed. This prevents shrinkage and will also keep them from getting nervous from hunger.