150 SHEEP FARMING IN AMERICA 



legs as in tagging sheep. Now open the lamb from 

 the tail to the brisket. Slit the skin up the inside of 

 the hind-quarter about four inches and loosen it 

 from the underlying muscles for two inches on 

 either side of the openings for the attachment of 

 caul fat. This should be removed from the stom- 

 achs before they are detached, and in very cold 

 weather placed in warm water until ready to be 

 used. Next remove the stomachs and intestines. In 

 the early part of the season the liver, heart and 

 lungs may be left in place but when the weather gets 

 warm they must be removed. Carefully spread the 

 caul fat over all the exposed flesh. Good large tooth- 

 picks will hold it in place. Make small slits in it over 

 the kidneys and pull them through. This part of 

 the work requires care and skill to make the carcass 

 look attractive. 



"Be sure that all is clean and pretty. Hang in a 

 cool place for 12 to 24 hours. The carcasses should 

 not actually freeze but come close to it. Sew a yard 

 of clean muslin about each lamb so as to cover all 

 exposed surface. Then line a small crate with strong 

 paper and place three lambs in it, tacking burlap 

 over the top. Crate them just before shipping. Ice 

 may be put between the lambs but not in them. Pre- 

 pare for market as fast as ready, three or six at a 

 time. Aim to slaughter regularly each week, if you 

 have lambs in condition, and keep your commission 

 firm informed as to how many you will send." 



It is worth noting that for a period of years prices 

 for these fancy fat winter lambs have steadily ad- 



