Before the deep freeze came out everything was canned or cured. Pork was cooked and packed in crocks with lard poured on top to seal it in. Hams were cured in salt and buried in the oats bin until they were needed. Grandpa never shot any of the beef or hogs he butchered. He would crack the steer in the head with the back side of a single bit axe. After it dropped he would cut it's throat. Hogs were held down and "stuck", then let up and walked to the scalding pot. By the time they got there they dropped dead from lack of blood. Farming wasn't for the squeamish in the old days.
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Today's Featured Article - A Lifetime of Farm Machinery - by Joe Michaels. I am a mechanical engineer by profession, specializing in powerplant work. I worked as a machinist and engine erector, with time spent overseas. I have always had a love for machinery, and an appreciation for farming and farm machinery. I was born and raised in Brooklyn, New York. Not a place one would associate with farms or farm machinery. I credit my parents for instilling a lot of good values, a respect for learning, a knowledge of various skills and a little knowledge of farming in me, amo
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