The weather on the day of slaughter should also be considered. During hot weather, slaughter is best performed during the early morning or late evening hours. Since an inexperienced person will take 1 to 2 hours to complete the slaughter operation, care should be taken to preclude long exposure to high temperatures. During cold weather of less than 35° F, slaughter can be done at any time, since spoilage bacteria do not grow as rapidly in a cold environment. Slaughter during high winds will result in dirt and other contaminants being blown onto the carcass. Waste Disposal All waste products should be disposed of in a sanitary manner. If the work is to be done in the open, one should select a site with good drainage so that blood and water can drain away from the carcass. Blood and water must not be allowed to pollute nearby streams or other water supplies. Disposal of viscera is often a problem. Arrangements should be made to have a local processor or rendering plant pick it up. If this is not possible, it should be buried so that dogs and other animals cannot dig it up. Slaughter Equipment Elaborate and expensive equipment is not necessary, but certain items are essential (fig. 1). The following slaughter equipment is recommended: 1. .22-caliber rifle or pistol with long or long rifle cartridges. 2. Sharp boning knife and steel. 3. Block and tackle or strong rope. 4. Oil or water stone. 5. Ample clean water for washing hands, carcass, and by products. 6. Tree with strong limb, beam, or tripod 8 to 10 feet high. 7. Buckets (two or three). 8. Ice or cold water. 9. Straw for placing under animal during pelting and evisceration. 10. Clean cloths or plastic for protection of meat during transport. 11. Clean string. [Illustration: Rifle, knives, meat saw, scrapers, gambrel, hook] Figure 1.—Equipment for slaughter. Be sure that all equipment which will come in contact with meat is thoroughly cleaned. Most people get blood and other material on their outer garments during slaughter, which should not be transferred to the carcass after it is washed. If weather permits, wear short sleeve shirts and wash arms and hands frequently to prevent contamination. Additional equipment needed for cutting the carcass is discussed in the section on carcass cutting. SLAUGHTER Stunning The animal should be properly secured to a tree or strong post and killed as quickly and humanely as possible. Stun the animal with a well directed bullet (.22 caliber rifle or pistol) in the forehead, midway between and slightly above the eyes (fig. 2). Make the first shot count since a careless shot can cause the animal much pain or injure helpers. As with the use of any firearms, normal precautions should be taken when stunning the animal. [Illustration: Rifle muzzle pointed at forehead of sheep] Figure 2.—Stunning.