In
This Manner They Held Him For About Ten Minutes Before He Was Quite Dead.
In The Mean Time, Some Hands Were Employed In Making A Fire, To Heat The
Oven, Which Was Close By.
As soon as the hog was quite dead, they laid him
on the fire, and burnt or singed the hair, so that it came off with almost
the same ease as if it had been scalded.
As the hair was got off one part,
another was applied to the fire till they had got off the whole, yet not so
clean but that another operation was necessary; which was to carry it to
the sea side, and there give it a good scrubbing with sandy stones, and
sand. This brought off all the scurf, &c. which the fire had left on. After
well washing off the sand and dirt, the carcase was brought again to the
former place, and laid on clean green leaves, in order to be opened. They
first ripped up the skin of the belly, and took out the fat or lard from
between the skin and the flesh, which they laid on a large green leaf. The
belly was then ripped open, and the entrails taken out, and carried away in
a basket, so that I know not what became of them; but am certain they were
not thrown away. The blood was next taken out, and put into a large leaf,
and then the lard, which was put to the other fat.
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