450 



PREPARING MUTTON ON THE FARM 



is easier handled and removed with the wool out of the way, and the 

 wool alone can usually be sold for as much or more than the un- 

 sheared pelt. 



Method of Slaughter. — Equipment Required. — A clean, dry 

 place to work is the first essential. A low bench or box upon which 

 to lay the animal, a sticking knife, and some provision for hanging 

 the carcass is all the equipment required for slaughtering a sheep. 



Method of Sticking. — The sheep is laid on a low box or bench 

 on its left side with the head extending over the edge. It is held in 

 this position by standing behind the sheep and placing the right 



Fig. 254. — A, mutton deficient in quantity of fat; B, properly finished mutton; C, mutton 

 carrying too much fat. 



knee in the fore flank. The lower jaw is grasped with the left hand 

 and the knife is stuck into the neck just back of the angle of the jaw 

 slightly below and behind the ear. The knife should go through the 

 neck at one thrust, with the edge of the knife toward the head. If 

 desired, the beginner may then turn the knife and cut out through 

 the neck, thus severing all the blood-vessels. To stun the sheep after 

 sticking, the neck is broken by either placing one hand on the fore- 

 head and pulling up on the jaw, or by severing the spinal cord at 

 the atlas joint with the knife (Fig. 255). 



Removing the Pelt. — The removal of the pelt is begun at the 

 front legs by cutting out a narrow strip down the front of the leg 

 from the neck to the ankle joint, holding the foot, in the meantime, 

 between the knees. The legs, the point of the brisket, and the un- 

 der side of the neck are then skinned. Following this the flesh of 



