CARE OF THE EWE AND YOUNG LAMB 149 



there by express nicely dressed and cooled. The 

 prices depend upon how fat they are and what the 

 season is. Big lambs, only moderately fat, sell much 

 cheaper than small lambs that are very fat. 



For this trade the lambs are dressed in a special 

 manner as the market requires. Mr. H. P. Miller, 

 a successful "hothouse" lamb grower, gives this 

 as his method: "It is very important to have them 

 thoroughly bled out. To secure this I have found it 

 in killing advantageous to hang the lamb by the 

 hind feet. Suspend a small singletree about six feet 



* 



mMii^fii 



ItEADY FOR MARKET. 



from the ground. Loop a small rope or strong twine 

 about each hind leg and attach to the hooks of the 

 singletree. With a sharp-pointed knife sever the 

 artery and vein in the neck close to the head. Be 

 sure to sever the artery. Bright red blood is the 

 assurance. The veinous blood is dark. Severing the 

 head with one blow of a sharp broad axe would cause 

 no suffering and insure thorough bleeding. I re- 

 move the head with a knife as soon as the lamb 

 ceases struggling. Clip the wool from the brisket 

 and along a strip four or five inches wide upwards 

 to the udder or scrotum, also from between the hind 



