and hold it <-o one minute, when the calf will fall over on its 

 right side. Rather than have its neck broken in this twist, 

 when the calf falls the holder also should go down on its 

 shoulder and still hold the nose up and around on its side. 

 Now put the back rope, looped, around the right fore-foot, 

 and a short hopple around the right hind-foot and left fore- 

 foot; then thread the back rope through these three hopple- 

 rings as above named, and have one man to hold them 

 tightly. First put a knee rope upon the left hind foot, and 

 have one man to hold it down and back tightly. She is 

 now in position. Now clip the hair off where you wish the 

 cut, and brush off cleanly all particles of dirt and hair, with 

 a brush, or little broom, and use carbolized oil on your 

 hand. Then make your incision about four inches long, 

 through the skin and tissue, down to the red beef, one inch 

 forward of the hip-bone, and about the middle of the heifer 

 from the back to the belly. I like the hook No. 2 best in 

 this operation, and use it entirely in all my spaying; but if 

 you have something better to make the incision with, use 

 it; then draw the hinder lip of the incision back one inch 

 and a-half, then puncture through the flesh to the hollow but 

 not into a bowel; then insert your two front fingers surely 

 through the peritoneum; then tear the beef by pulling up- 

 wards with left forefinger and pushing down with the thumb 

 until your left hand will slip in easily when oiled, and feel 

 on each side of the back-bone just behind the kidneys for 

 the ovaries — in yearlings, lumps about the size of sparrow 

 eggs, in cows, four times larger — hanging from two to lour 

 inches below the loins if standing, but when cast, may rest 

 against the loins. If you do not understand the anatomy of- 

 the parts, go to a slaughter-house and examine them well 

 first. 



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