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hind feet in killing. Suspend a short single-tree about six feet from 

 the ground. Loop a small rope or strong twine about each hind leg 

 and attach to the hooks of the single tree. With a sharp pointed 

 knife sever the artery and vein in the neck close above the head. 

 Be sure to sever the artery. Bright red blood is the assurance. The 

 venous blood is dark. Severing the head with a broad-ax would 

 perhaps cause less suffering and insure a thorough bleeding. I re- 

 move the head with a knife as soon as the lambs quits struggling. 

 Clip the wool from the brisket and strip four or five inches wide up- 

 ward to the udder or scrotum, also from between the hind legs as in 

 tagging sheep. Now open the lamb from the tail to the brisket. 

 Slit the skin up the inside of the hindquarters about four inches and 

 loosen the skin from the underlying muscles for two inches on either 

 side of the openings in the skin for the attachment of the caul fat. 

 This should be removed from the stomachs before they are detached 

 and in very cold weather placed in warm water until ready to be used. 

 Next remove the stomach and intestines. In the early part of the 

 season the liver, heart and lungs are not removed but when the 

 weather gets warm they must be. Carefully spread the caul fat 

 over all the exposed flesh. Good toothpicks should be provided for 

 attaching it and holding in place. Make small slits in it over the 

 kidneys and pull them through. This part of the work is the one 

 that requires skill to make the carcass look attractive. Now 

 hang it in a cool place for 12 to 24 hours. In extremely cold weath- 

 er 12 hours will be enough but better make 24 the rule. Then neat- 

 ly sew a square yard of clean muslin about each lamb so as to cover 

 all exposed surface. We formerly wrapped each one in burlap and 

 attached to a stretcher, but now place three in a light crate and tack 

 the burlap over the top. We line the crate with heavy paper. Pre- 

 pare them as shortly before shipping as possible. In warm weather 

 ice may be put between the lambs, not in them. Send them as 

 they are ready, three or six at a time. The market varies greatly, 

 depending upon weather and the number arriving. It is useless to 

 try to get them all in on a high market. Aim to slaughter regularly 

 each week if you have lambs in condition, and keep your commiss- 

 ion firm informed as to how many you will probably send and when. 

 Attention to details is the secret of success. 



