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person doing it usually straddled the hot vat while handling the chains. There were always horror stories of men or children who had fallen into a scalding vat. I think these stories were sometimes told to keep the kids out of the way at butchering time.
When the hog was ready and the hair had been tested, to make sure it was loose enough, the hog was rolled out of the vat with ropes or chains onto a platform or flat wagon that was set about the height of the top of the vat. When that was done, someone would yell, “Hot hog,” and that meant the best and strongest scrapers had get to work right now on scraping the hair off. Many a knuckle has been laid bare by a hog scraper during th'e intensity and force of this part of the butchering.
Hang’em high
When the hog was scraped, it was time to hang him on the pole. This was done by cutting slits in the skin in the lower part of the hind legs to expose the tendons. Then, in the same bag as the hog scrapers, were the gambrel sticks. These were
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