=Knocking or Stunning Cattle.=--This represents really the first act in the slaughtering of cattle. After they have been driven into the narrow pens provided for the purpose, as shown in Fig. 35, the knocker follows and with a four pound hammer strikes the animal a stunning blow in the middle of the forehead. In former times cattle were speared, which was accomplished by walking over the top of the runways and with a long, sharp-pointed spear, severing the spinal cord. This method of killing, however, is barbarous and not nearly so efficacious as stunning by knocking, and has been superseded in all the large abattoirs of the United States by the method of knocking as shown in the view. It is advisable to use a hammer of comparatively large face, so as not to indent the skulls. [Illustration: FIG. 36.--STUNNED CATTLE BEING HOISTED FOR STICKER.] Immediately after the stunning a sliding door is hoisted and the stunned animal rolled out to be hoisted for sticking, heading, etc., as shown in Figs. 36 and 37. =Sticking.=--In sticking great care should be taken that the throat is well opened, thereby giving the blood a free flow, also that in sticking both arteries and veins are severed, otherwise the beef will purge on the back and look discolored when finished. Care should also be taken not to stick cattle “through,” for if this is done, when the bullock is thrown on its back, the blood flows onto the chime bones, causing a bad discoloration. [Illustration: FIG. 37.--HEADING AND SKINNING CATTLE.] =Heading.=--Care should be used to see that all the fat possible is left on the tongue, leaving it perfectly smooth on the outer surface; that as little hide as possible is left around the horns. The header, in cutting around the side of the head, leaves all the fat on the heads, and keeps as close to the side of the tongue as he can without injury to same; when this is done, the hide dropper can leave a full shaped neck, otherwise considerable meat which should be on the carcass is left on the head, where it is afterward trimmed and only worth tallow price. In taking the tongue from the head the trimmer should cut close to the jaw-bone, so that all the meat possible may be left on the tongue. =Pritch Sticks.=--For convenience in handling the carcasses on the beds, a pritch is used (See Fig. 38). This stick is arranged with a spike in one end and a ferrule on the other; used to hold the animal when rolled on its back. Pritches were formerly made with spikes at both ends. A spike should not be used on the end of the pritch coming in contact with the beef, as the spike often punctures the hide. The end of the pritch, which is to rest upon the floor should have a spike inserted. The end which is to support the carcass, should have a ferrule of 1¹⁄₂-inch pipe, roughened like a saw tooth, which prevents it from slipping and at the same time does not injure the hide. [Illustration: FIG. 38.--PRITCH TO SUPPORT ANIMAL WHEN TURNED ON BACK.]