Early Lamb-Raising 237 



about the pasterns and hung on a peg in a support, 

 as shown in Fig. 49. The two supports are 1x4 

 inch boards. Their lower end should be about 6 

 feet above the floor. They should be fastened at 

 the top by a single bolt and be about 30 inches apart. 

 Two or three holes at diflFerent distances from the 

 lower ends enable the butcher to hang the lambs 

 at the height most convenient for himself. A method 

 that appeals to some as more humane is to fasten 

 the lamb in a trough at convenient height with its 

 head out over one end. Two small butcher knives 

 with keen edges should be provided, also a vessel 

 for catching the blood. Kill by severing the large 

 artery and jugular vein in the neck (Fig. 50, PI. 

 XXI). Death is hastened by severing the spinal cord 

 between the first and second vertebra. It adds to 

 the appearance of the carcass to trim away all 

 stained wool about the tail and flanks, ialso along the 

 belly and brisket, and to wash the bare skin in the 

 arm pits. The carcass should hang in a cool, airy 

 place for twelve to twenty-four hours before being 

 wrapped and shipped, long enough to be well cooled 

 out (Fig. 51, PI. XXI). 



Shipping. — On account of the rough handling 

 given by express companies, the only way to insure 

 their arriving in good shape is to ship in crates, 

 four to a crate. The crate will be returned at a 

 nominal charge. The size of the crate must depend 

 upon the form of dressing. When backsets are used. 



