Searing Lambs' Tail.
The searing iron consists of a piece of iron about 16in. long, having a handle at one end and a ptcce of iron 2Jin. square welded on to the other end. The end of the iron is filed on both sides to make a sharp cutting edge* A piece of inch boan| is nailed to the top rail of the fence,-, to make a seat for the lambs to be operated on. A piece of wood is placed on the butt of the lambs' tail, to save the parte from being injured by the hot iron. With a little pressure the hot irjn severs the tail, and not a drop of blood is lost. By this process the lambs do not receive the slightest check, and, with a little practice, and a good supply of hot irons, the lambs can be tailed almost as quickly as by using the knife.
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https://paperspast.natlib.govt.nz/newspapers/KCC19090215.2.11.2
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King Country Chronicle, Volume III, Issue 131, 15 February 1909, Page 3
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153Searing Lambs' Tail. King Country Chronicle, Volume III, Issue 131, 15 February 1909, Page 3
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