strike them down like a bullock, with the pointed end of a poleaxe, on
the forehead, which has the effect of killing the animal at once; all
the butcher has then to do, is to open the aorta and great arteries, and
laying the animal's neck over a trough, let out the blood as quickly as
possible. The carcase is then to be scalded, either on a board or by
immersion in a tub of very hot water, and all the hair and dirt rapidly
scraped off, till the skin is made perfectly white, when it is hung up,
opened, and dressed, as it is called, in the usual way. It is then
allowed to cool, a sheet being thrown around the carcase, to prevent the
air from discolouring the newly-cleaned skin. When meant for bacon, the
hair is singed instead of being scalded off.