37& 



brisket is sawn through, and a stick put in to hold it apart. The 

 internals are then taken out, received in a large tub, and set aside. 

 The carcase is then hoisted up, the skin wholly stripped off, and 

 the head cut off. The skin is laid on one side for the present. The 

 carcase is then drenched with a few pails of cold water, and is 

 divided down the backbone with a saw, and possibly an axe ; 

 unless the axe is very sharp a cleaver is the best thing to use. The 



sides are then left to cool and set. This is a point which is often 

 neglected, and the meat consequently may not keep, and is tough 

 and hard. When the meat is rirm and quite cooled it is cut up, 

 being first divided, as on the line from a to <7, figure i. The fore- 

 quarter is laid on a strong bench, and is divided across on the line 

 b to b. The upper parts may be cut for roasts and the shoulder 

 into steaks, or, with the brisket, into salting pieces. The flanks and 

 belly are suitable for salting, and the loins for roasts and steaks. 

 The three-cornered pieces in the rump make steaks, the thigh is 

 called the round, and makes steaks and a very fine salting piece, 

 and the knuckles are fine for soup pieces. When thus divided, the 

 meat is saleable, and whnt is, not sold can be salted down for 

 corned beef. For domestic use the larger pieces can be divided 

 again, and the most of the pieces can be corned and barrelled. If 

 dried beef is desired, it is taken from the lower part of the leg of 

 the beef, which is a wedge-shaped piece, and is lightly salted, with 

 some sugar and spice added, and then smoked. 



A sheep is killed by laying it upon a bench, with the head pro- 

 jecting over the edge, and cutting the throat quite through. When 

 it has bled it is hung up, and the skin removed. As soon as the 

 belly is clear, the carcase is opened, and the offal is taken out at 



