cutter ; he puts in thegambrel and again the hog is suspended on a circular railway.The carcass, unopened as yet, is passed at once to the gut-ters who stand at the end of the fat-cleaning table. Theirduty is to take out the intestines, liver, heart, and lungs,which is all done at once, and… … SLAUGHTERING AND DRESSING HOGS-THE COMMUNIPAW ABATTOIRS. preparing is, of beeves, 7,000 ; hogs, upward of 85,000, and ofsheep, over 25,000 per week. The slaughtering and dressingof a bullock requires from ten to twelve minutes, and for hogsand sheep still less. The abattoir proper, or slaughter…
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