Contents

Pig Killing Day

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Title Saga of the Sanpitch Vol 28
Subject Pioneers
Description Stories and poems about early Southern Utah Pioneers
Publisher Snow College
Date 1996
Type Text
Format image/jpeg
Language eng
Rights Management Snow College
Holding Institution Snow College
ARK ark:/87278/s6m043j1
Setname snowc_sts
Date Created 2005-03-01
Date Modified 2005-03-01
ID 326790
Reference URL https://collections.lib.utah.edu/ark:/87278/s6m043j1

Page Metadata

Title Pig Killing Day
Description be secured over the fire pit that was strong enough to hold the water as well as the pig. The size of the pig and the amount of water in the drum were a matter of art and estimation and perhaps calculation as to how much water the pig would displace. It was very important to submerge the pig in the drum without spilling excessive water which would extinguish the fire. More hot water may be needed, so the fire had to be kept going. How long does It take to bring fifty-five gallons of water to a boll over an open fire on a cool fall day? This job had to be started very, very early in the morning in order to do all the other tasks necessary in dressing a large, fat pig. The water was often put in the drum the night before to make sure there was no spillage on the wood. My dad, Henry Kelson, used wood from the wood box in the house where it had been kept warm and dry to start the fire. He would start the fire long before the boys were awake in the morning. When we got up, we were to tend the fire, always keeping the flames licking at the bottom of the fifty-five gallon drum. My uncle. Alma Kelson, was a pig-killer. He was admired by the young men in the family. 1 remember one family reunion many years later which was attended by Ray Kelson (he operated Ray's Cafe in Nephi for many years). Ray told of his boyhood ambitions. He said he always wanted to be a pig-killer like Uncle Al Kelson. Uncle Al would arrive at our house about the time steam began to rise off the water in the drum. All the preparations were checked and there was somehow enough time left for a bite of breakfast and cup of Danish Coffee. Now it was each man to his task, and the final check of the water in the drum. It was boiling hot now, and a great plume of steam rose from the drum into the cool fall air. The door to the pig pen was opened. Uncle Al stepped in, he straddled the pig. and with a deftly accurate single thrust with a razor sharp, pointed knife, he severed the jugular vein in the pig's neck. He would then herd the pig toward the door in the pig pen. The pig would usually make out through the door and a few steps beyond before lying down. Then the heavy work began. The men dragged the pig over near the drum of boiling water, attached the pig to a block and tackle which was attached to the apex of the three poles forming a tripod over the boiling drum of water. The pig was hoisted up and lowered into the drum for a couple of minutes and pulled out and laid on the boards . 78
Format image/jpeg
Identifier 087_Pig Killing Day.jpg
Source Saga of the Sanpitch Vol 28
Setname snowc_sts
Date Created 2005-02-23
Date Modified 2005-02-23
ID 326750
Reference URL https://collections.lib.utah.edu/ark:/87278/s6m043j1/326750