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The smoke seen rising in the early morning and late afternoon can mean only one thing in the country - that butchering time is here. The hogs are killed, scalded and scraped then opened, chilled and disected. Following this the sausage, pudding, paunhause, souse, etc. are made along with the lard. Practically everything is used except the squeal. Tuesday afternoon, Mr. and Mrs. Jerry Jenkins of Woodville, joined by their daughter Mrs. Buddy McPherson of Alexandria, were busy with their hog killing. Here they cook the organs for liver pudding over an open fire.
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