224 FITTING SHEEP 



Packing and Shipping. 



Where lambs are hog-dressed i. e., merely gutted and 

 left with skins intact no packing is necessary, but where 

 they are fully dressed with backsets, etc., they should be 

 neatly sewed in cheese-cloth or some light, clean-looking 

 material. It is usual in the case of spring lamb even where 

 backsets are used, to leave the skin on the animal's back, and 

 also to leave the haslet intact and the head on. I have 

 found it a good plan in shipping to make a light frame or 

 crate of a size that will accommodate two lambs. These 

 should be firmly tied to the crates to prevent the breaking of 

 the caul and otherwise damaging the appearance of the 

 consignment. 



Cleanliness. 



"Cleanliness is next to Godliness." In no other business 

 is this adage more applicable than to that of butchering. 

 Speed and cleanliness should be the watchword of the butch- 

 er. All tools should be kept scrupulously clean. The butcher 

 should keep both himself and surroundings scrupulously 

 clean; all carcasses and the cloths in which they are en- 

 veloped and expressed should bear the impress of care and 

 cleanliness, so that the article will command notice in the 

 most desirable markets. 



How to Cut up a Mutton Carcass. 



In addition to slaughtering, every shepherd or flockmaster 

 should have a pretty clear idea qf how to cut up a carcass of 

 mutton in a business-like way and manner, for then he is 

 enabled to dispose of his surplus or cull stock to advantage 



