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A Virts Country Butchering
Raymond Eugene Virts, left, and Benton Stone de-bone and cut up the heads. This meat will be cooked in the kettles and later ground up and will be put in the ponhaus (scrapple) and poudin.
| File name | Hog_Butchering_5.jpg |
| File Size | 27.55k |
| Dimensions | 390 x 277 |
| Linked to | Benton Stone; Raymond Eugene Virts |
| Albums | A Virts Country Butchering |
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