THE MANAGEMENT OF SHEEP ON THE FARM. 51 
flock yet seldom, if ever, slaughter one for their own use. A lamb 
or sheep could frequently be killed for use by the flock owner and it 
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.—li the sheep is an old one it may be stunned before bleeding. Ifa 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” theskin. This is done by grasping the edge of the pelt firmly in one hand, pulling 
