Shirley is absolutely correct about the Single Tree, There was a metal hook in each end of the single tree that was hooked through the tendons on of the hind legs of the hog as soon as it was killed. It was then lifted, head down, by a pulley attached to a limb, barn rafter, or whatever. A barrel of hot water was placed under the hog which was then dipped into the water and quickly removed. then the scraping was begun, followed by the butchering. This usually happened during the first cold snap of the year. Crops were in, barns were full of corn, and the syrup had been made, canning was over. Thank goodness for HEB