Gutting Hogs
Split the hog between the hind legs, separating the bones with a knife. Run the knife down over the belly line, guiding it with the right hand and shielding the point with the lingers of the left hand and thus avoid the danger of cutting the intestines. Split the breast-bone with a knife or an ax and cut down through the sticking place to the chin. Cut around the rectum and pull down until the kidneys are reached, using a knife whenever necessary to sever the cords attached to the back. Do not disturb the kidneys or the fat covering them, excepting in warm weather, when the leaf may be removed to allow quicker and more thorough cooling. Remove the paunch and the intestines. The gall bladder lies in plain sight on the liver, and it lies attached to the diaphragm and hypatic vein. It should be stripped off after starting the upper end with a knife. Avoid spilling the contents on the meat. Insert the fingers under the liver and strip it out. Cut across the artery, running down the backbone, and cut around the diaphragm, removing them with the pluck, that is, heart, lungs, liver and gullet. Open the jaw and insert a small block to allow free drainage. Wash out all blood with cold water, and dry with a coarse cloth. In hot weather the backbone should be split to facilitate cooling. The fat should be removed from the intestines before they get cold. It is strong in flavor and should not be mixed with the leaf lard in rendering.