Early Lamb Raising. 191 



Some precautions to he taken in dressing lambs. — In order to 

 secure the most perfect bleeding and at the same time to prevent 

 the wool about the head and neck from being soiled it is best to sus- 

 pend the lamb by the hind feet so that its head will clear the floor 

 by a foot or more. 



In bleeding the lamb an opening should be made only on one 

 side of the neck, preferably the left side, immediately back of 

 the head and in front of the cervical vertebra (neck bones). The 

 opening need not be large, but it will be necessary to give the 

 knife blade a considerable sweep in order to be sure that the 

 large artery is severed. The stomach and intestines should be 

 removed without disturbing the heart, lungs or liver. As soon 

 as the intestines are removed spreaders should be inserted to give 

 the lamb the best appearance when offered for sale. For lambs 

 weighing from thirty to forty pounds dressed weight, spreaders 

 about 14 inches long will be about the right length. If too long 

 spreaders are used there is danger of breaking the ribs and thereby 

 injuring the appearance. At each end of the spreader should 

 be made a shoulder and a projecting point ; one of these points 

 should be inserted from the outside at the flank near the opening 

 made for the removal of the intestines, the spreader crossing 

 the back diagonally and the point at the other end inserted in a sim- 

 ilar manner in the opi^osite side of the lamb near the chest. In like 

 manner a second spreader is inserted so that the two cross each 

 other forming an X at the back of the lamb. The caul fat should 

 then be fastened by means of two skewers at the thighs and the 

 points of the spreaders, in such a manner that the whole of the 

 meat, not covered with the skin is covered with the caul fat and in 

 this condition the lamb should be allowed to cool. It is of the 

 utmost importance that all of the animal heat be given off before 

 the carcass is wrapped for shipment. Many lambs have reached the 

 market in a bad condition from lack of proper cooling immediately 

 after slaughtering. This is more frequently observed in the spring 

 months during warm weather. 



Before shipment each lamb should be wrapped with two separate 

 wrappings, the inner wrapping to be of plain tough paper or muslin 

 (if muslin is used one yard for each lamb is sufficient.) This should 

 be so put on that it will draw tightly over the front of the lamb to 

 prevent breaking and soiling by handling. An outer covering of 

 burlap or sacking should be added before shipment. 



