﻿THE MANAGEMENT OF SHEEP ON THE EAKM. 51 



flock yet seldom, if over, slaughter one for their own use. A lamb 

 or sheep could frequently be killed for use by the fioek owner and il 

 would prove much cheaper than buying meat. There would also be 

 the satisfaction of knowing that the meat was fresh and wholesome. 



PRECAUTIONS IN SELECTING SHEEP FOR SLAUGHTERING. 



Probably one reason why mutton has not been more popular on 

 the farm is that not enough care has been exercised in selecting and 

 slaughtering the sheep. To get the best mutton a sheep should be 

 selected that is in good health; gaining rather than losing flesh. It 

 should be in fairly high condition also, as this insures more tender and 

 juicy meat. If the animal is too old the mutton will be tough and 

 unsavory. 



No feed should be given for 24 to 36 hours before killing, or the 

 carcass will be reddish looking and unattractive and there will be more 

 danger of 'the woolly taste. However, plenty of water should be given. 

 The sheep should not be allowed to become excited or overheated, 

 nor should it be driven a long distance immediately before slaughter- 

 ing. If something of this kind has taken place, the sheep should be 

 allowed to recover from it before being killed. 



SLAUGHTERING SHEEP. 



The following paragraphs upon slaughtering sheep are taken from 

 Farmers' Bulletin 183, "Meat on the Farm: Butchering, Curing, and 

 Keeping." 



Much of the sheepy flavor of mutton comes from the generation of gases in the 

 stomach after the sheep is killed. For this reason sheep should be dressed as rapidly 

 as possible. A platform 6 or 8 inches high is a convenient thing to work on and aids 

 in keeping the blood away from the body, insuring a cleaner carcass. A clean, dry 

 place is necessary for neat work. Water or blood on the wool makes it very difficult 

 to dress the animal nicely. . 



Killing. — If the sheep is an old one it may be stunned before bleeding. If a young 

 one the same purpose is served by dislocating the neck after cutting the throat. This 

 is accomplished by putting one hand on the poll or top of the head and the other hand 

 under the chin, giving a sharp twist upward. Lay the sheep on its side on the plat- 

 form, with its head hanging over the end. Grasp the chin in the left hand and stick 

 a knife through the neck just back of the jaw. The cutting edge of the knife should 

 be turned toward the spinal column and the flesh cut to the bone. In this way it 

 is possible to avoid cutting the windpipe. 



Skinning. — Split the skin over the back of the front legs from the dew claws to a 

 little above the knees. Open the skin over the windpipe from brisket to chin, starting 

 it slightly on the sides of the neck. Split the skin over the back of the hind legs to 

 the middle line and skin the buttock. The skin should also be raised over the cod 

 and flanks. Skin around the hocks and down to the hoofs, cutting off the hind feet 

 at the toe joints. Run the knife between the cords and bone on the back of the shins, 

 and tie the legs together just above the pastern joints. No attempt should be made 

 to skin the legs above the hock until after the carcass is hung up. Hang the sheep up 

 by the hind legs and split the skin over the middle line. Start at the brisket to "fist 

 off " the skin. This is done by grasping the edge of the pelt firmly in one hand, pulling 



