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Show KILLING MUTTON SHEEP The work of killing and dressing a sheep is a little more difficult than dressing a hog.-but when the art is thoroughly mastered the work Is speedily speed-ily and easily done. Sheep I Intend to kill are removed from the rest of the flock from eight to ten hours before being slaughtered. I put them in a rather close, dark pen without food, so as to allow the stomach stom-ach and entrails to clean. In killing the sheep. I put It on its left side in a V-shaped trough about a foot and a half above the ground. I tie the feet and place the animal so that its head will extend beyond the end of the trough. I place one hand on the back of the neck and the other under the jaw. Then, by a quick motion, mo-tion, I break its neck to end all suffering. suf-fering. The animal Is not only rendered unconscious un-conscious by breaking Its tieck. but; it will bleed more copiously after being stuck. As soon as the neck is broken I stick ,the animal wlth a sharp knife Just back of the car, being sure to sever both jugular veins. I cut through the backbone, but am careful not to sever the j-ullet, as its contents would come up and spoil the flavor of the meat. After killing the Bheep, I start skinning skin-ning on the hind legs. Insert gambrel .and hang up tho same as with hogs. I never let the wool touch the meat and am careful not to cut 'into it. I let the knifo slip down sideways and keep it clean by frequently dipping it in water. After the skin is pulled from the hind legs it is "clubbed" off with a short, cloaji stick. . In removing the entrails, I split the animal down the belly from tall to breatt bone, being careful not to cut the entrails. I divide the hams with a sharp knife and when the carcass Is spread open to cool I wash it off by throwing a bucket of clenn, cold water over it, after which it is ready to cut up. |
