6^4 Journal of Agriculture. [8 Oct., 1907. 



m those from localuies where the food is more nourishing. Climate has a 

 o-reat (ieal to do with the production of superior meat. The meat produced 

 in a bracmg climate is better than that produced in a hot district, all other 

 thhigs bemg equal. The tallow tests indicate that the New Zealand titre 

 is higher than that of Victoria, Victoria higher than New South Wales, 

 and the latter higher than Queensland. 'I'he special feeding practised in 

 New Zealand, as well as the bracing character of the climate, accounts for 

 the difference in the tests. In New Zealand special types are bred for 

 the mutton and lamb trade, Lincolns and Leicesters and crosses thereof are 

 raised extensively. 



Slaughtering. 



A little time before slaughter, sheep and lambs travelled long journeys 

 .should be watered so that dryness ot skm may be avoided. When the 

 skin is dry, the slaughterman is liable to tear the tissues beneath. More- 

 over there is an absence of bloom in the animal deprived of water, so 

 particular attention should be given to the watering of stock. 



Animals should be skilfully butchered, and the carcasses rapidly drained 

 of blood. If thoroughly drained, the carcass presents a brighter appear- 

 ance than when badly drained. The dressing should be carefully done. 

 Removing the skin should be done with care so as to avoid tearing the 

 tissues and thereby depreciating the carcass. When the skin is dry it is 

 difficult to avoid tearing, so water should be i)rovided. The washing of 

 the carcass with clean tepid water by the butcher should be carefully 

 done. 



Chilling and Freezing. 



The carcass should be thoroughly chilled before being removed to the 

 freezing chamber. The operation of chilling requires care. Hot winds 

 take oti the bloom, so chilling rooms should be provided with shutters to 

 admit of their manipulation to exclude them. The frozen carcasses should 

 be baggeu in clean material, and should not be roughly handled. Shippers 

 should insist that the stevedores should exercise greater caution in the 

 handling of carcasses and in their stowage in the ship's chambers; they 

 should compel workers in the ship's hold to muffle their boots, since they 

 must mo\-e over stowed carcasses in carrying out their duties. Many 

 carcasses are damaged by the rough boots of the workmen. The freezing 

 chambers on the ships should have smaller hatches for loading frozen 

 meat, and means should be devised whereby the meat already stowed coi. 

 be protected from the hot outside air. Exposure by open hatchway methods 

 as at present, damages the consignments. 



It is a common report that superior Australia mutton and lamb are 

 sold in London as of New Zealand origin, and that onlv average quality 

 carcasses are disposed of as Australian. Firebranding the carcasses would 

 get rid of this practice, but would lower the price for primest sorts, and 

 the cost of inspection would be materially increased if it were made com- 

 pulsory. The application of lead seals to the carcasses is an expensive 

 matter, as experience in Victoria has proved. Firebranding, although 

 adding to the cost of inspection, would not be as troublesome or as ex- 

 pensive as the application of lead seals ; they could, of course, be cut 

 away, but could not be placed on other carcasses, whereas the wires 

 attaching the lead seals to the carcasses could be manipulated, if there was 

 a desire to do so. 



