52 BULLETIN 20, U. S. DEPARTMENT OF AGRICULTURE, 
it up tight and working the other with fist closed between the pelt and the body. The 
‘fisting off” should be downward over the fore quarters and upward and backward 
over the hind quarters and legs. It is unwise to pull down on the skin over the hind 
legs, as the membrane covering the flesh is sure to be ruptured and an unsightly 
appearance given to the carcass. The wool should always be held away from the 
flesh for the sake of cleanliness. The skin on the legs should be pulled away from the 
body rather than toward it, in order to preserve the covering of the meat. When the 
pelt has been loosened over the sides and back it should be stripped down over the 
neck and cut off close to the ears. The head may then be removed without being 
skinned by cutting through the atlas joint. ; 
Gutting.—Begin removing the entrails by cutting around the rectum and allowing 
them to drop down inside. Do not split the pelvis. Open down the belly line from 
the cod to the breastbone and take out the paunch and intestines, leaving the liver 
attached to the diaphragm. If the mutton is for home use, split the breastbone and 
remove the heart, lungs, and diaphragm together. For marketing it is best not to 
split the breast. Reach up into the pelvis and pull out the bladder. Wipe all blood 
and dirt from the carcass with a coarse cloth wrung nearly dry from hot water. Double 
up the front legs and slip the little cord, found by cutting into the fleshy part of the 
forearm, over the ankle joints. 
CARE OF THE MEAT. 
After dressing, the carcass should be cooled to 40°, or as near that 
as possible. In the summer it will be necessary to have ice for this 
purpose. Where there is a farm refrigerator the carcass can be placed 
in it, provided there is a circulation of dry air and no objectionable 
odors are present. Mutton can be kept for a week or ten days under 
these conditions. In the majority of cases, however, ice is not avail- 
able on the farm. Under these conditions the sheep or lamb, as the 
case may be, should be slaughtered in the evening, the carcass allowed 
to hang out overnight (where nothing will disturb it), and taken to 
a cool dry room or cellar in the morning, before the flies are about. 
If the carcass is spt it will cool out more rapidly. Under these 
_ conditions it is a good plan for two or more farmers to club together, 
each taking a part of the carcass, so that there will be no danger of 
the meat spoiling before it can be used. 
In the winter there is little difficulty about keeping the meat. A 
good way to keep mutton at this time is to allow it to freeze up and 
to cut off enough for use from time to time with a saw. A single 
freezing does not injure the quality, but alternate freezing and thawing 
is harmful and should be avoided. 
Lamb and mutton should never be used for food until it is 
thoroughly cooled out. Lamb is as good as it ever will be as soon as 
it is thoroughly cooled, but mutton improves with ripening for a week 
at 40° to 45° F. Mutton can be corned, but it is not as palatable nor 
is it as nutritious as the fresh meat. The hams are sometimes spiced 
and are considered by many to be a delicacy when prepared in this 
way. 
O 
