FOR SHOW RING AND MARKET. 219 



The belly may be opened either by cutting through di- 

 rectly below the division made by dividing the udder or 

 scrotum, or by opening in line with the breast that has 

 been recently split or opened. However, the first mentioned 

 would be the better plan for the novice to pursue until he is 

 more familiar with the anatomy of the animal. It is an easy 

 matter now for the beginner to either "split down" the 

 breast with an old knife and a hammer, or anything handy, 

 or to saw with meat saw without danger of the subject 

 tinder treatment becoming saturated with any undesirable 

 matter. The "pluck," "hinge" or "haslet" (heart, lungs, liver, 

 etc.) can be easily removed after cutting or loosening the 

 diaphragm. Now wipe inside clean with damp wiping-cloth 

 and we are ready for setting up in artistic style the carcass. 

 The style being determined upon we commence business. 



Skewering up the Shanks, etc. 



In cold weather the legs of lambs should be skewered up, 

 as no doubt this adds much to the beauty and finish of the 

 carcass, but in hot weather they should be left in their natural 

 position. When the legs are skewered up the surface of the 

 flesh between the shoulder and breast does not dry and 

 consequently the flesh, in warm weather, quickly turns green 

 at that point. By referring to the various illustrations ac- 

 companying this article the reader will readily understand 

 how the legs or shanks of a lamb are skewered up. Where 

 skewers are not at hand, the shanks can be held in their 

 proper position by wrapping one of the cords found inside 

 of the muscle of the legs around the shank where the foot 

 is taken off. In opening the muscle for the purpose of 



