208 FITTING SHEEP 



careful in selecting the lambs which he intends for slaughter. 

 It is not the weight or age of the lamb that commands the 

 price, but rather the condition and quality. 



For degree of thickness of the flesh, the loins, twist and 

 -scrag are the principal points to be examined, when these 

 points are found to be thick and full, and in their com- 

 pany we find a fat tail we may feel satisfied we have a good 

 subject for slaughter. 



When inspecting and selecting fat stock for suitable sub- 

 jects for dressing it should be handled freely and not deli- 

 cately, as if handling a delicate fabric. 



Fasting. 



All animals should be fasted not less than twelve hours be- 

 fore being killed. The meat undoubtedly settles and cools 

 better, to say nothing of the danger of the bursting of the 

 intestines being minimized in the process of dressing. 



Appliances for Slaughtering. 



The appliances necessary for the home slaughtering of 

 sheep and lambs are few in number, and of but moderate 

 cost. A sticking knife, a skinning knife, a small pulley and 

 rope for the purpose of hoisting the animal after being 

 "legged," a few back-sets and a bundle of skewers make a 

 fairly respectable outfit for the "home-made" butcher. 



Sticking. , 



Nothing chills the blood of a professional butcher more 

 perhaps than the perusal of some articles in which ama- 

 teurs or novices pretend to give instructions how to kill 



