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Hog Killing Time: A Nichols Family Tradition
On a cold, breezy November morn up on a ridge somewhere between Woodbury and Auburntown, Bobby Nichols yearns to get going. Around 3 a.m., about three hours before daybreak, he’s got a good fire roaring in the backyard beneath his homemade scalding box. In about four hours time, the first of several hogs will be soaking in the heated water. Nichols is prepared for hog killing time. See newest | See highest-rated
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