11 JuxE, 1917.] Treatment of Farm Slaughtered Animals. 



369 



Dressing Calves. 



lu dressing calves for farm use the simplest way to l)leod the 

 animal is to lay it on its side and with one dean eut across the neck 

 sever all the hlood vessels. 'Nest hang up carcass and by slitting the 

 skin from crutch to neck and ringing about tlie tail open belly carefully, 

 so as not to puncture the intestines. Remove entrails and stomach and 

 split down brisket, then remove pluck. Use no more water to clean than 

 is required. It is not necessary to completely skin the calf at time of 

 slaughter, as portions can be skinned ;ts the veal is required for use, 

 especially in the cool weather. 



A portion of the stomach of the calf not ordinarily saved by farmers 

 is in demand just now. This is commonly known as the Rennet or Yell, 

 from which the calf rennet extract is derived. It is the fourth stomach 

 of the calf, and is sometimes pickled in strong brine of salt and water, 

 and is the agent employed to convert milk into curd for cheese making. 

 Owing to the present war conditions, the ferment usually employed has 

 risen considerably in value, and there is now a keen demand for calf 

 rennets. 



The Victorian Government cheese expert advises all country calf- 

 killers to save the veils, and recommends the following method for pro- 

 curing and preserving them. After disembowelling the calf, lay 

 stomachs and intestines out on a clean board or table, and cut 

 away the intestines a few inches from where they enter the stomach. 

 Separate the fourth stomach from the others, and squeeze out 

 contents, but do not wash out. Fill veils up with coarse salt and 

 allow to dry. After drying, shake out superiluous salt and pack away 

 in small barrels after sprinkling salt between the layers. Another 

 method is to blow up and tie the open ends, and allow to dry after 

 the fashion of bladders, but nare must be exercised to prevent them from 

 being fly-blown. 



Sheep and Lamb Dressing. 



The knife is not used all the time in removing the sheep skin or 

 lamb pelt. After "legging" the animal, that is, clearing round the 

 head, knuckles, and hocks by means of the knife, hang up, split the 

 skin from pelvis to neck, and use the fist and elbow to remove the skin. 

 It may, however, be necessary to use the knife a little to clear round 

 the tail. After a few trials it will bo found tliat the pelt will peel off 

 easily. Sheep skins should be hung fleshy side up in a shady cool 

 place to dry. If it is necessary to keep till several are available for 

 market, paint with arsenical soltitiou to prevent attacks by weevils. 



Pig Dressing. 



Probably the most important feature in farm pig killing is in regard 

 to the scald. It is well known that should the scalding water be too 

 hot the hair sets and the cleaning process is much prolonged, and the 

 work generally badly finished. The sticking operation can be carried 

 out in several ways, and care should be exercised not to " shoulder " 

 the animal. In shouldering the pig the knife severs most of the blood 

 vessels in the neck, but, instead of going into the chest cavity, it slips 

 along the outside of the ribs and enters the shoulder, where blood clots 

 lodge to the detriment of the meat. Small pigs may be held in a sitting 



