School: Melview, Longford (roll number 7518)

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1. Killing and Curing Bacon

   

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   When a pig is going to be killed he should be fasted for twentyfour hours. Then the man who is gong to kill him strikes him on the forehead with mallet and the pig falls down. A knife is stuck in the pigs throat and into his heart and his blood is drawn. When he is bled out a tub of boiling water is got and the pig is put into it and scalded. Then the hair is scraped off. He is hung up then and opened and all the intestines taken out. Some clear cold water is thrown on him and he is washed out and left hanging to cool for some time. When he is cold he is taken down and put on a table and the man that killed him cuts him right down the back and makes two sides out of him. Then all the bones are taken out and salt sugar and nitre are got and put on the sides and into all the places where the bones were taken out. Then the two sides are left down on the floor for a week one on top of the other. At the end of a week the bottom side is put on top of the other and left there for another week. This should be done for four weeks one side put on top of the each week. At the

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Language

   English

   Collector

   Francis J. Beirne

   Gender

   Unknown

   Address

   Cahanagh, Co. Longford