mybiddness
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posted on December 18, 2000 09:45:16 PM new
Just realized that it's been a while since I've sent KRS into a stew with one of my chicken threads. I'd hate to be accused of neglecting my duties. 
Not paranoid anywhere else but here!
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krs
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posted on December 18, 2000 10:15:23 PM new
First, kill the chickens
"Chickens will stretch out their necks if you hold them by the body and enclose the wings and feet with your hand. The chicken stretches its head out and is lowered over a chopping block. When the neck is on the 'chopping block' a hand ax or hatchet is used to cut off the head.
All children saw their parents kill animals for food and most were particular about how it must be done. The parents taught their children how to kill the chicken or any other animal without causing them any distress. We killed chickens to eat. It was required if you wanted to live.
Parents taught their children to hang the chicken on a clothes line by its feet until the body stopped dripping blood. Or you could hold it until the blood stopped dripping.
We also knew that a chicken will run around the yard without its head if you drop it on the ground as soon as you cut the head off. Parents showed their children how this happened and at the time everyone laughed.
We know that a chicken flops the instant the head is cut off and unless you get out of the way, you are going to be splattered with blood.
My neighbor, Esta Flory, used to hang chickens by their feet on the clothes line. Esta would walk along and grab a chicken by the head and pull it out - which stretched its neck - and then she sliced its head off
with a sharp butcher knife.
The chicken would flop around some, but being upside down, they soon quit and just hung there with wings outstretched.
She never seemed to get splattered with blood and might kill several chickens at one time. I always got splattered if I hung them up by their feet.
Mother nearly always chopped off their heads with a small hatchet. My dad sometimes picked them up by their heads and swung them in a
circle until the head was twisted off the body".
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mybiddness
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posted on December 18, 2000 10:21:34 PM new
Yeah, but do you know how to slaughter a hog?
Not paranoid anywhere else but here!
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ubiedaman
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posted on December 18, 2000 10:34:30 PM new
A couple of shots from a .22 to the brain from CLOSE range(between, and slightly above the eyes) will usually drop the hog. Slit the thraot, and use a Tractor Loader (if available) to hang and let the blood drain. If a loader is not available, have a block and tackle attached to a STRONG tree branch, and either kill the hog very near the tree, or have a couple of strong folks to help drag it.
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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gravid
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posted on December 18, 2000 11:30:33 PM new
I read in the newspaper about some Indians ( Native Americans ) who moved into a suburban area after living out on the reservation for some time. All was well until they had a taste for some mutton and bought a sheep and killed it and were dressing it out in the back yard. They were actually ARRESTED as the neighbor ladies were crying and upset that their children had witnesses this great atrocity (reality) and cruelty to animals.
I wish I had some way to know if they moved back to the country after finding out that most white folks are nuts.
I bet the neighbors had to cook their hamburgers well done until the memory faded!
[ edited by gravid on Dec 18, 2000 11:34 PM ]
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HartCottageQuilts
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posted on December 19, 2000 05:36:25 AM new
LOL at this thread, except when I pick up our hens then sort of hunker down rather than extend their necks. They do seem quite resigned to their fate, however, as soon as you make a move toward 'em. Pathetic little buggers.
My grandfather said they used to tie the chickens' feet together, then hang 'em upside down on the back fence to kill 'em. I now know why chicken dinner was reserved for Sundays. What a ton of work!
Excellent writings on hog butchering in one of the "Foxfire" books. A whole day's labor for several folk, but at least you've got more than a meal's worth of eating there.
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gravid
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posted on December 19, 2000 07:05:36 PM new
I went to a dinner where someone had been given a real homemade southern style ham. They had no idea you had to soak it and over cooked it to add to the problem. It was so hard and salty it was inedible. I read an old diary about some Southerners running away because the Yankees were sweeping through burning everything and they dumped everything out of the smoke house into a wagon and took off. At some point they saw one of the hams had bounced out and sent a boy to run back along the trail and look for it. I is note worthy they recovered it and it was fine to eat after laying in the summer sun all day long! That's preserved!
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HartCottageQuilts
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posted on December 19, 2000 07:40:23 PM new
Just about this time last year, I made the grave error of buying a Virginia ham. Soaked it for a week and it was still inedible, but my account (and questions of how on earth to render it fit for consumption) did elicit a number of similar salty-ham horror stories from fellow AWers
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krs
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posted on December 19, 2000 08:07:59 PM new
Pigs are off-topic. Stick to chickens.
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mybiddness
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posted on December 19, 2000 09:40:59 PM new
Doesn't matter if it's chickens or hogs. I prefer thinking that all my meat comes magically prepared with no butchering - no hanging by the hind legs - - no blood splattered- it just somehow appears in that neat little package at your favorite grocer's freezer.
Not paranoid anywhere else but here!
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gravid
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posted on December 21, 2000 06:36:11 PM new
It is possible to grow tissue without an animal. Some of the cancer researchers use
cloned tissue that has been growing for years.
That would make a lot of people happy except it would be tainted by the original "donor".
Maybe if it was guaranteed the original sample was taken painlessly and the donor lived it's life out in luxery....
There is probably someone who will swear that
their carrots scream when you trim them....
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HartCottageQuilts
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posted on December 21, 2000 07:10:07 PM new
The idea of cloning boneless, skinless chicken breasts is certainly an interesting one. Is this done in some large-scale version of a petri dish? Could the agar in which the culture grows be infused with, say, teriyaki marinade? Hmm....perhaps one could eventually purchase grow-your-own kits, like the ones gourmet shops sell to grow shiitake mushrooms.
I sense a whole new industry here.
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krs
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posted on December 21, 2000 08:08:25 PM new
It would answer the question.
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bearmom
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posted on December 21, 2000 08:28:48 PM new
Having grown up with regular visits to papa's ranch, my sons were never very squeamish about animals-they'd seen birth, death, roadkill when a cow got on the highway.
Their first branding/castration was a different subject. My youngest was only about 6 at the time. As my husband tells it, Nick stared for a minute at the castration process, grabbed his crotch, and ran off screaming!
I know that when he gets a serious girlfriend, it won't be the 'nude on the bear rug' pictures he'll be worried about-it will be the 'castration story' his papa still loves to tell!
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