A Tony Slaughter House
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A Milwaukee paper copies what THE SUN said about killing hogs while under the influence of chloroform, at Keine & Wilson’s packing house, and intimates that it is all a lie. Have we lived to this age to have our word doubted by a Milwaukee editor? This is too much. Why, bless the dear man, the half has not been told. The firm we speak of is desirous of building up a trade for gilt edged pork and hams, so every improvement known to the trade is inaugurated. We did not think it necessary to describe the whole process, but now that our word is doubted, it is necessary to do so. When the late lamented hog is transferred from the parlor where he was chloroformed, his body is gently, yet firmly placed in a gold lined tank, filled with boiling Florida water and cologne, where the body remains until the bristles become loose, when it is transferred to a table covered with purple velvet, and the bristles are removed by the gentlemanly ushers, dressed in the fashions of the time of George III, armed with gold candle sticks, studded with diamonds. Then the body is taken by easy stages, into the presence of the intestine transporter, who reclines upon a downy couch. He raises up, brushes a particle of dust from his sleeve, and with a silver knife cuts the hog from Dan to Beersheba, and the patent insides are received on a silver salver, and divided among attendant maidens. The inside of the hog is washed with bay rum, and sweet majorum is put in. Then the hog is removed and cut up. The portions salted are salted for keeps, and the hams and bacon are smoked in a room filled with incense, and when the smoked meat comes out it is good enough for a king, or a queen, or a Milwaukee editor. Lie, indeed! We should like to see ourselves lying for one hog.