. Cyclopedia of farm animals. Domestic animals; Animal products. 252 DRESSING, CARING FOR AND PRESERVING MEATS shipment, only the head, feet and entrails are removed. The liver and sweetbreads are left in the carcass and the skin is not removed but serves to keep the flesh clean in shipping. Hides. Hides are easily kept in the North during the winter by freezing, although salting is a precau- tion. In warm weather, however, they should be spread out flat, hair side down, and all parts rub- bed thoroughly with salt. If more than one skin is to be salted, they may be spread one on top of the oth
. Cyclopedia of farm animals. Domestic animals; Animal products. 252 DRESSING, CARING FOR AND PRESERVING MEATS shipment, only the head, feet and entrails are removed. The liver and sweetbreads are left in the carcass and the skin is not removed but serves to keep the flesh clean in shipping. Hides. Hides are easily kept in the North during the winter by freezing, although salting is a precau- tion. In warm weather, however, they should be spread out flat, hair side down, and all parts rub- bed thoroughly with salt. If more than one skin is to be salted, they may be spread one on top of the other and salted as spread with the hair side down. Ten to twelve pounds of salt will be sufficient to preserve an ordinary hide. [See article on Tanning Hides, page 271.] Dressing sheep. A clean, dry place for dressing and a rack or beam on which to hang the body are essential to cleanly dressed and nicely flavored mutton. Rapid dressing is also desirable, as the generation of gases in the stomach and contact of dirty fleeces with the warm flesh are largely accountable for the objec- tionable sheepy flavor of mutton. If the animal can be laid on a plat- form or box six or eight inches high to be bled, it will aid mate- rially in keeping the wool dry and the carcass clean. (Pig. 283.) Some persons prefer to swing them by the hind-legs. Sheep are not usually stunned before bleeding. The common practice is to cut the throat to the neck bone just back of the jaw as the animal "is held on its side. (Fig. 283.) The neck should be dis- located immediately at the atlas joint to prevent suffering. The pelt should then be opened over the middle line and the forelegs skinned and unjointed at the toe joints if mutton, or at the highest ankle joints if lambs. The brisket and sides are most easily skinned as the body lies on the floor or raised plat- form. Care should be exercised to prevent tearing the red muscles and the membranes covering the ikies and abdomen. The hind-legs should be
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