236 



BULLETIN 309 



fast enough to gain at least one half pound per day during this time and 



to reach a slaughter weight of 45 to 48 pounds at the end of the time 



(Table 4). 



This short discussion covers the main points in the year round manage- 

 ment of a hothouse-lamb-produc- 

 ing flock as it has been conducted 

 at Cornell University. Before 

 discussing the data obtained that 

 serve to show the practice above 

 outlined as good, it remains to 

 describe the method of slaughter- 

 ing the lamb for market. 



Slaughtering and marketing the 

 lambs. The hothouse - lamb 

 market is a special market com- 

 manding a high price and the 

 variations at the top are large. 

 The market is fastidious, hence 

 small things count for much. The 

 results of good shepherding and 

 good feeding, ending in a plump 

 lamb in fine condition, may b 

 discounted twenty-five per cen 

 through carelessness in slaughter 

 ing and in preparing for market 

 Here care and cleanliness mus 

 prevail. For the New Yor 

 market the slaughtering must b 

 done late Saturday afternoon o 

 Sunday, if the weather is warm, s 

 that the lamb may be cooled ou 

 and wrapped for shipment by ex 

 press on Monday. It has bee 

 found most advantageous to se 

 on Tuesday's or Wednesday' 

 market. It is always best to se 

 on the wholesale market, whic 



closes Friday noon; therefore the lambs must be on the market b] 



Wednesday at the latest. 



The lambs are " hog-dressed," that is, most of the pelt is left on, th 



head and feet are cut off, and the stomach, spleen, intestines, bladder 



and gall bladder are removed. The lamb is taken directly from his mother 



FIG. 41. Method of bleeding the lamb 



