Departmental Activities. 



411 



The following- weiglits of one side of the slieep and the other in 

 joints, show that no waste whatever occurred. On cutting the sheep 

 in ha]f both halves weighed 80 lb. I cut into the usual joints 

 (English fashion) to see how tlie side cut out, with the following 

 gratifying results: — 



Leg: Full of flesh, small in bone, Tf lb. 



Loin : Cut into 28 very saleable good chops; total weight, 7 lb. 

 Shoulder : Also of very excellent quality, full of meat and like- 

 wise small in bone; weight, 5-o lb. 



1. Breast, 6 lb. 2. Shoulder, o| lb. .3. Side, 30 lb. 4. Leg, 7| lb. 

 5. Neck, 2 lb. 6. Lcin, 7 lb. 7. Suet, 1-| lb. 



Neck of mutton, or " scrag-end " : Only weighing 2 lb,, very 

 thick in flesh, and a ready sale was effected. 



Breast: Very thick, fiill of flesh nicely mingled with fat, and 

 very saleable ; weight, 6 lb. 



Kidney sviet : If lb. 



This works out at exactly 30 lb., making the total weight of 

 the sheep 60 lb., showing thus no loss in cutting out, which speaks 

 for itself, and is a great improvement on the ordinary slaughter sheep 

 seen in the markets to-day. 



