. Sheep, their breeding and management. ba s keep the hand low, and rest the broad part of theblades upon the skin—you will not cut 3-our sheepmuch if this is attended to. With scissors, such aswe have seen used in the French country, but raggedwork can be made. — 155 — Our engravings illustrate the three stages of shear-ing ; First, after setting the sheep on its rump, andon the supposition that the clipper is a right-handedman, he rests on his rig^ht knee, and leans the back of the sheep against his left leg a^ bentthe shears in his right hand, and holding Takingup the. Fig. 2. sheeps mouth
. Sheep, their breeding and management. ba s keep the hand low, and rest the broad part of theblades upon the skin—you will not cut 3-our sheepmuch if this is attended to. With scissors, such aswe have seen used in the French country, but raggedwork can be made. — 155 — Our engravings illustrate the three stages of shear-ing ; First, after setting the sheep on its rump, andon the supposition that the clipper is a right-handedman, he rests on his rig^ht knee, and leans the back of the sheep against his left leg a^ bentthe shears in his right hand, and holding Takingup the. Fig. 2. sheeps mouth with his left, he first clips the shortwool on the front of the neck, and then passes downthe throat and breast between the fore-legs to thebelly. Then, placing the fore-legs b under his leftarm c, he shears the belly across from side to side — 156- down to the groins. In passing down the belly andgroin, where the skin is naturally loose, while theshears d are at work, the palm of the left hand epulls the skin tight. The scrotumyis then bared,then the inside of the thighs g g^ and lastly, thesides of the tail h. These are all the parts that are
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectsheep, bookyear1901
