New Haven, VT.  October 10, 2015.

Blood from two six-month-old lambs, just slaughtered for food and wool.  The flock’s new ram, left, feasts on extra grain; he will spend mid-November impregnating every ewe that comes into heat, and the cycle will continue until next fall.

The lambs’ pelts, salted and left to dry.  Their hearts and livers, set aside in water.

slaughter 1salting the peltsheart bucket

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