In among the practical skills I am learning here I'm also learning a new language.
I also learnt how to tie a butchers slip knot.
Today also marks the first rite of passage as a butcher; I got my first cut.
So I googled it and found a nice easy one which just needs one loop rather than 8,000 and to prove that I can do it here is a picture of my leg tied up like a roasting joint.
Well, not entirely new, it's still based on English but it's a form of back slang butchers use to comment on customers, get away with insulting each other in public without causing offense and talk about the condition of the meat without giving anything away.
Tomorrow I'm in the store on the butchery counter but I might also be sent up to the end butchery to portion up some chickens, or break up a pig or lamb carcass! I've written a whole article on it which should appear on a new website soon but there's some information out there about it.
This poem is rather difficult to read due to the language, syntax, and the meter, or pace — it rushes along.
It's more of a paper cut than anything serious but the thing that really gets me is that I wasn't cutting anything at the time; I actually moved my hand towards the knife which I had left resting in a stupid place.