=Sheep Dressing.=--In the dressing of sheep the following suggestions will prove advantageous in turning out work with the best results, whether the sheep are dressed by day work, one man dressing them throughout, or whether they are handled by a string gang. _Legging._--This consists in opening up the skin around the legs and center of the body. In doing this work care should be taken that the skin be opened up as little around the necks and butts as possible, for wherever the skin is removed in the legging there is more or less stain on the meat, which it is impossible to wash off. _Pelting._--In removing the pelt from the carcass care should be taken that the “fell” is not broken in any part, for wherever this is broken, the meat will show the effect of age, and will present a very unsightly appearance. The removal of the skin over the brisket is important. _Methods of Finishing._--This is a part of the work which is very hard to describe, as the dressing at different points varies to such an extent that there are hardly two large cities where the methods are alike, especially in the case of lambs. Generally speaking mutton is “round dressed,” using no back sets and not using the caul. Lambs are dressed according to localities, some round dressed, same as mutton, others with double back sets and the caul on, others with single back sets and the ribs broken and still others with inside sets, in every instance the caul being left on. The photograph illustrates dressings for various American markets. =Washing and its Effect.=--When the mutton is run immediately into a well-built refrigerator where the proper circulation and temperatures can be maintained, there is no danger in using an excess amount of water in the washing. A wash cloth made of ten to fifteen thicknesses of very loosely woven cheese cloth quilted together, makes an excellent cloth with which to wash sheep. This, in connection with plenty of hot water, will give a bright and attractive appearance to the meat. [Illustration: Good. Medium. FIG. 82.--BUCKS.--ROUND DRESSED SHEEP.--INDICATING QUALITY.] [Illustration: A, choice yearlings. B, medium yearlings. C, choppers. FIG. 83.--SHOWING ROUND DRESS AND LAMB DRESS.--CAUL ON.] [Illustration: Choice. Good. FIG. 84.--SPRING LAMBS SHOWING QUALITY.--NOTE “BOOTS.”] Where the dressed mutton is not run into a cooler, and outside air is depended upon for chilling, very little water should be used, the meat simply being wiped with a rag, made as heretofore described, dipping in hot water and wringing dry. [Illustration: FIG. 85.--“GENUINE” SPRING LAMB.] [Illustration: Medium. Common. Canner. FIG. 86.--EWES.] [Illustration: Boston style sheep. Boston style lambs. Philadelphia style lambs. FIG. 87.--SHIPPING MUTTON AND LAMBS.] [Illustration: FIG. 88.--=~A~=, PROVIDENCE STYLE LAMBS; =~B~=, CONNECTICUT STYLE LAMBS; =~C~=, GOATS.] [Illustration: FIG. 89.--MUTTON AND LAMB CHOPS.