i8o THE SHEEP AND WOOL INDUSTRY 



that it will meet the cut from the other fore-leg in the centre of 

 the neck. Then catch hold of the skin on the brisket and pull 

 it up or back this will clear the brisket. 



The whisel is then pulled out and a knot tied in it, and the 

 skin stripped down over the shoulder in a similar way to the 

 other fore-leg. The trotters are then cut at the joints. The 

 hind-legs are next treated, starting on the right leg, this being 

 on the same side as the last fore-leg treated, as a butcher 

 always works right around the sheep, finishing on the same 

 side as he began. The hind-legs are opened up by slitting 

 down the inside of each, the cuts meeting in the centre of 

 crutch, and the skin is opened up, care being taken to work 

 the skin well over towards the back. The sheep is now hung 

 up and the skin is split straight down the centre, and each side 

 worked out with the knife over the flanks. It is then punched 

 out to the centre of the back on the left side. 



The skin is then held up by the britch end and pulled right 

 off, taking care to pull the skin upwards by letting the carcase 

 swing towards you, and not straight downwards, as it is liable 

 to tear the carcase. The sheep is now opened right down the 

 centre with a downward cut commencing near the crutch and 

 running right through the brisket and neck. 



The entrails are removed first, then the liver, etc., and the 

 inside of sheep washed out with clean water, and a stick in- 

 serted. 



