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BULLETIN 309 



Remove the intestines, stomach, spleen, bladder, and gall bladder. The 

 liver is left in. Then split down the breastbone and make an incision into 

 the chest in order to cool it out. In all the work of skinning and dressing 

 the lamb, be very careful to remove none of the fat from the body. 



The final thing to do is to 

 spread the carcass with two sticks 

 called backsets. These sticks are 

 13 to 15 inches long, according 

 to the size of the lamb. They are 

 best when made of ash, hickory, 

 or red oak. A good size is one 

 made of one of the above woods 

 and sawed \ x f inch, 12 to 15 

 inches long, sharpened to a fine 

 point with a shoulder at either 

 end (Fig. 40). In spreading the 

 carcass, the sharp point of one end 

 of the backset is inserted in th< 

 loose skin near the breastbone 

 carried back of the body, and in 

 sorted in the turned back flank on 

 the other side. The second backset 

 is then inserted in the same way 

 crossing the first on the back o 

 the carcass. The caul is then 

 spread over the exposed parts o: 

 the carcass in front, fastening 

 to the four points of the backsets 

 and pulling it into the crotch of the 

 hind legs (Fig. 44). 



The carcass should next be hung 

 in a cool place until it is thor- 

 oughly cold. Twenty to twenty- 

 four hours is usually sufficient . In 

 midwinter a lamb can be coolec 

 out in twelve hours. When 

 thoroughly cold the carcass is ready to be wrapped and' shipped. 

 The carcass is first wrapped in unbleached muslin. One square yard 

 is sufficient for 'each carcass. This is used to cover the exposed parts only. 

 The method of putting on the cloth is shown in Figs. 45 and 46. After 

 the muslin is adjusted, the whole carcass should be wrapped in burlap 

 and sewed up securely to keep it clean (Fig. 47). The carcasses are usually 



FIG. 43. Removing the entrails. The caul 

 is shown at the bottom of the picti'.re 



