1905.] SHEEP. 5^ 



gather, but it does not amount to anything, and as I said a min- 

 ute ago, it is nothing that you need be afraid of. You throw 

 that away anyway. If it troubles you just take a dry cloth 

 and wipe it out. It will never mould on the outside after the 

 air has had an opportunity to sear over and harden the surface 

 of the carcass of the sheep. Mutton is a little different from 

 any other meat in that the air hermetically seals the flesh, and it 

 cannot get in and bring' about the bad results which some- 

 times take place. It is only where it can gather moisture on the 

 inside that we need fear danger. 



Now, after it has been hanging for a month or six weeks, 

 then the housewife can begin to use it. First she should begin 

 by sawing or cutting into the flanks here and cutting out these 

 pieces for stews. Then, next, the neck should be sawed off 

 and cut up into pot roasts, and then gradually work up into 

 the body. If the carcass is ripe to hang, as I have indicated, 

 within six weeks there will be a chemical change take place in 

 the fat of the sheep, so that it will not cling to the knife; 

 neither will it cling to the roof of the mouth, and it will be as 

 wholesome and sweet as any butter. People say they do not 

 like mutton, but most folks say that simply because they eat 

 mutton before it is fit to eat. 



I want to tell you how to cook a leg of mutton. One way 

 to cook it is to put it in a boiler with salt and water, and keep 

 an account of the amount of water you put in. Boil it until 

 you think fifty minutes more will finish it, and then put in a little 

 red pepper, and put in one cup of rice for every five cups of 

 water that you have in it. Cover it up and let it boil sharply 

 for fifty minutes. Do not take the cover off. The important 

 thing is not to take the cover off, because if you do you may 

 burn your rice. But you can cook it in a tin pail if you wish 

 to, and as long as you keep the cover on and boil it fast I will 

 guarantee you cannot burn your rice. You simply pour the 

 rice in and cover it right up and boil it as fast as you can. If 

 you will do that I will guarantee that you will have as delicate 

 a dish as can be eaten. Of course, skim off all the fat before 

 you put in the rice. And then you do not care how fat the 

 mutton is. 



The limits of an ordinary cellar or front room used for 

 storage purposes must always have a first-rate place in which 

 to keep mutton. I do not think that the temperature amounts 



