CARE OF THE EWE AND VOUNG LAMB. 115 



lamb ceases struggling. Clip the wool from 

 the brisket and along a strip four or iive 

 inches wide upwards to the udder or scrotum, 

 also from between the hind legs as in tagging 

 sheep. Now open the lamb from the tail to 

 the brisket. Slit the skin uj) the inside of tlie 

 hind quarters about four inches and loosen it 

 from the underlying muscles for two inches on 

 either side of the openings for the attachment 

 of caul fat. This should be i-emoved from the 

 stomachs before they are detached, and in 



Z'T' READY FOR MARKET. 



very cold weather p)laced in warm water until 

 ready to be used. Xe.xt remove the stomach 

 and intestines. In the early jiart of the season 

 the liver, lieart and lungs may be left in place 

 but wlien the weather gets wai'm they must 

 be removed. Carefully spread the caul fat 

 over all the exposed flesh. Good large tooth- 

 picks will hold it in place. Make small slits in 

 it over the kidneys and pull them through. 

 This part of the work recpiires care and skill 

 to make the carcass look attractive. 



"Be sure that all is clean and pretty. Hang 

 in a cool place for 12 to 24 hours. The car- 



