FOR SHOW RING AND MARKET. 215 



jaw open with your knife; the first thing you will notice 

 will be the windpipe; care should be used not to cut this, 

 although it is not really important to do so. Underneath 

 the windpipe will be found the gullet or, rather, the "meat 

 gut," snugly hidden away. This must be loosened from the 

 neck, tied and cut off, and then with a gentle pull should be 

 loosened from the chest, but not detached from the stom- 

 ach. If the outside brown casing be carefully cut you will 

 notice underneath a white, tough, muscular tube. This is 

 the meat gut, proper; the brown-looking outer tube being 

 the casing or protection to the gullet, proper. If a circle be 

 described around the white tube by cutting the brown cas- 

 ing clear around and the tube then tied in a knot at this 

 point, there will be no danger of the knot slipping or unty- 

 ing. Care must be observed not to cut through the white 

 tube, or a disagreeable leakage will result 



The hind legs must now receive attention. Take the left 

 hind leg between your knees, then open the skin at about 

 three inches below the hoof on the back part of the leg 

 where the tendons are situated; in doing this it is well to 

 leave a little of the skin on around the leg next the hoof. 

 (See illustration.) Continue opening of skin to point of 

 tail. As soon as you find the skin tolerably free on the edges 

 from skinning with blade of knife, pound the skin free with 

 the handle of your knife. The skin is easily divided from 

 the flesh by thus proceeding. The remaining leg being 

 treated in like manner, the subject is now ready for hang- 

 ing up, the pulley now coming into play for this purpose. 

 Should the operator not happen to have at hand the little 

 iron hooks or gambrils usually used for the purpose of sus- 

 pending the carcass, he may insert his knife between the 



