214 FITTING SHEEP 



hung up, in reality, the better, as the carcass is better pre- 

 served from dirt, etc., and the less the blade of the knife is 

 used in skinning the better, if you want to make time. 



The other front leg may now be treated in precisely the 

 same manner, only that it is not necessary to open., the skin 

 further than at point of breast. 



I have found it best, in the case of mature sheep, to loosen 

 the skin from off the breast whilst the animal lays on its 

 back on the ground. This is accomplished by placing the 

 skin already removed from the animal's neck in its ordi- 

 nary position, and on this place your foot, then grasping 

 the loose skin at the point of the breast you pull the skin 

 backward toward the stern of the animal. If it appears that 

 the breast fat is coming off the breast in company with the 

 skin, the knife must be used to free it. As soon as the 

 thick skin of the breast is loosened the skin around the 

 underside of ribs and belly can be loosened almost in a 

 moment by holding the skin firmly in the left hand and 

 pushing the other hand vigorously between the skin and the 

 flesh. 



Wizzling. 



"Wizzling," in slaughter house vernacular, means the 

 loosening of the gullet or tube that conveys the food to the 

 stomach from the neck, so as to allow of its being with- 

 drawn with the stomach and intestines of the animal. This 

 tube, it must be mentioned, after being loosened from the 

 neck, is cut off about equidistant from the breast and jaw, 

 and securely tied to prevent escape of contents of stomach. 



The operation of "wizzling" is performed in the following 

 manner: In a straight line from point of the breast to under- 



