212 FITTING SHEEP 



this should impregnate the inside of same with that woolly 

 flavor of which it invariably smells the strongest 



In sticking both sheep and lambs where modern appli- 

 ances are not at command, the intended subject for slaugh- 

 ter should be placed on its j.'ft side with its head over the 

 gutter that should run through the slaughter house, the 

 operator then taking its head or nose and underjaw together 

 in -his left hand, plunges the sticking knife clear through its 

 neck at a point just back of its ear and as close to the jaw 

 bone as possible, and then, with a quick motion of the 

 knife cuts toward the vertebrae. This severs the jugular 

 vein, and the animal's life blood rapidly flows away. In 

 sticking a sheep it is not necessary or even advisable to sever 

 cither the windpipe or the tube through which the food goes 

 on its journey to the stomach. 



Pithing. 



The butcher will perform a very humane act by "pithing" 

 the subject he is working on. This is done in the following 

 manner: Put the left hand under the animal's lower jaw 

 and the other on top of its head, or poll then by pushing or 

 bearing down on the head with the right hand and pulling 

 tip with the left hand the vertebrae of the neck disjoints and 

 allows of the finger passing to the spinal cord. This is easily 

 severed by the fore-finger. This being done there is no 

 possible chance of the animal bleating, or ever regaining its 

 feet again. The first lamb dead furnishes the means of hold- 

 ing or pinning the next intended victim in place for stick- 

 ing. Put it on its left side, then push its under legs under- 

 neath the body of the dead lamb and it is helpless after an- 

 other one has been placed in like position with its legs 



