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Butchering in the Early Times

by Wilbur Bush

Times were different in the 1920’s and 1930’s and farmers just assumed they’d butcher sometime during the year. They usually fattened a good hog and calf for their meat. The butchering was a tedious process and if it wasn’t done correctly the meat could be destroyed.
At butchering time a large black kettle or barrel was filled with water and heated over a hot fire. A few

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