1 Srpr., 1899.] 313 
re not to use the 
leg in about the same manner as recom- 
at the skin should be opened to about a 
ast may now be skinned by putting your foot 
the loose breast skin with both hands and 
giving it a vigorous pull, being careful to see that you do not tear the flesh. 
rough—you will find a 
at brownish-looking “ meat- 
of the white pipe you can tie 
ame; this prevents contents of stomach 
from coming out during dressing Operations. A. gentle pull at this “ meat-gut”’ 
ral of stomach later on, “ 
The hind legs must now be “ legged.” Open skin ata little above gambrel 
joint to about an inch from vent. ‘Take the « near” lee first, then the “ off” 
one. Try the handle of the knife in skinning, but if you find the flesh tears 
off you must have recourse to the blade, Skin udder or scrotum, as the case 
may be, by pulling skin back ; in wethers drive the handle of knife into scrotum 
to remove fat from skin. Loosen vent; pull out and cut off about a foot of 
gut. Now hang your sheep up, not by a rough wooden gambrel thrust through 
the gambrel joint, but by a neat little “ double-ended” hook or gambrel 
inserted into the strings at a little above the foot, or, if you loosen the cords of 
legs with your knife, string or twine will answer the purpose all right. Now 
open: skin down the centre of belly ; after which take the loose skin at the 
breast, and, with a pull upwardand atthe same time backward toward the 
back, you may somewhat easily skin one-half the belly, &e. You must be 
careful that everything is freed before pulling too ‘hard, or you may pull off 
considerable flesh with the skin, and somewhat mar the appearance of your 
subject under treatment. Skin the inside of the hind legs with blade of knife, 
after pulling skin down from outside of leg. To take the skin from side and 
back is now very easy, nothing but fist being required to pound it off. After 
you have skin off, wipe with damp cloth ; 
3 Scrape veins of back with knife from 
centre of back toward front of carcass. Stick your knife into main veins in 
breast or neck; this willlet out accumulated blood. You may now open breast 
by inserting knife into point of breast, and with an upward pull the bones will 
divide. Now open your subject by dividing udder, or, if animal be a wether, 
scrotum fat, and then cutting open belly from this point, being careful to keep 
your hand inside to prevent cutting entrails; or you may commence at a point 
where you left off cutting breast bones. The next and a very important thing is 
the taking off the caul. 
First take it carefully off from the left side of the bell 
throw the entrails over your left hand—now holding th } 
easily remove the remainder from entrails and fourth stomach. The kidneys 
must be pulled through holes made in the caul, and fixed with skewers. 
Spring lambs are usually dressed with the skins left on their backs. Heavy 
pring y ae | 
sheep are usually dressed hog style, their sides and backs being decorated by 
flowers, &c., the handiwork of the butcher with his knife. —Stepirerp Boy, in 
Wool and Cotton Reporter. 
y and entrails; then 
e caul—and you can 
HINTS FOR DATRYMEN, 
Ture are four items which every-owner of cows should constantly remember, 
The first is to keep a record of the milk production of each cow for a year (if 
he can record the butter yield and cost of food for ach, so much the better), 
The second point is to prevent the production of horns on his young cattle by 
removing the hair around the “ bosses” where the horns would be produced, 
WwW 
