Hang a leg of mutton by the shank with the bone side to your left, so
that your sword will strike it first, and aiming at the “pope’s eye,”
deliver your cut as at the lead.
Be particularly careful to grasp your sword tightly, or the bone, which
is exceedingly hard, may cause it to turn in your hand.
This is rather a risky feat, for the reason that you have so little
space to cut at in order to make a good section.
If you cut too low you will find a second bone, which will probably
prevent your sword passing through.
If you cut too near the shank, it will be a bad section.
Before cutting at the “pope’s eye,” you may cut a thin slice or two off
the bottom.
See that the shank bone has not been broken. Butchers often break it. It
would probably spoil your cut.
For this and the sheep use the lead-cutting sword, and take care that
the gallows is firm.
PLATE XXXII.
TO CUT A BROOM HANDLE OR WAND ON TWO GLASSES OF WATER WITHOUT BREAKING
THE GLASSES OR SPILLING THE WATER.
[Illustration: PLATE XXXII.—CUTTING A BROOM HANDLE ON WINE GLASSES.]
Take your lead-cutting stool and another of exactly the same height.
Place a tumbler filled with water on the top of each, then lay an
ordinary broom handle on the glasses, so that the ends will rest on the
inside edges, each end projecting about half an inch over the water.
With your lead-cutter deliver a downward chop with great suddenness and
quickness, striking as near the centre as possible.
This feat may also be done with a thinner wand on two wine glasses.
Or you may hang two loops of paper or strong thread on the edges of two
sharp swords and suspend the wand on them.