MODERN SHEEP: BREEDS AND MANAGEMENT. 295 



mal should now be hung up and the knife plunged into the breast 

 to insure a thorough draining out of the veins. The skin should be 

 next pulled off the hind legs, care being used not to pull off the 

 "veil," or second skin, with the outer skin. Should it start to 

 pull off, it should be loosened from the outside skin with the knife 

 and a new start made. As soon as the carcass is skinned and 

 properly wiped, the entrails should be removed, the breastbone 

 being first divided. This is easily accomplished in the case of 

 lambs by cutting with a knife upward just as if the breast was 

 nothing more than gristle, but in the case of older sheep it is 

 necessary to pound the knife with a hammer or something of that 

 sort or to use a saw in dividing it. As the knife approaches the 

 gristly part near the diaphragm, care must be observed that it 

 does not slip through and cut the stomach or intestines. The 

 breastbone divided, the carcass should be opened, either by con- 

 tinuing the upward cut through the "aiche" bone or by com- 

 mencing at the "aiche" bone and working towards the divided 

 breastbone. In the case of older sheep, it is sometimes advisable 

 to divide the "aiche" bone, but in the case of lambs it is not 

 common to do so. The "pluck," or "henge," (liver, lungs, heart, 

 etc.,) are easily removed after loosening the diaphragm. As soon 

 as the entrails are removed, the carcass should be carefully wiped 

 and all undesirable matter removed. The carcass is now ready 

 for fixing up in Boston, New York or one of the many styles of 

 dressing in vogue. 



Skewering up the shanks adds beauty to the carcass, but is not 

 desirable in hot weather unless the carcass is put into cold storage. 



In the case of black-legged lambs, a trademark of the breed 

 is introduced by leaving a little skin on the foot or shank of the 

 hind leg. 



As has been intimated, different markets demand different 

 styles of dressing sheep and lambs. Sheep, other than lambs, are 

 usually dressed plain, similar to style of dressing hogs. Lambs 

 should be dressed in a more tasty style, with "backset" and caul. 

 Only one backset is required for dressing lambs for Boston, while 

 the New York style of dressing calls for double or crossed back- 

 sets. 



Backsets can be made out of such lumber as is used in making 

 common store boxes. They should be from an inch to two inches 

 in width and from one to eighteen inches long, according to size 

 of lamb, and sharpened at both ends. Such appliances should be 

 provided before killing time. Before inserting the backset, the 

 back should be broken. To perform this operation, place one 

 hand directly back of the kidneys and the other on the breast of 

 the carcass, pulling hard with the one and pushing hard with the 

 other. Care should be observed that the backsets are not too long, 

 for if they are they will spread the loins too much, and conse- 



