COST OF MUTTON MADE FROM CORK 



to the latest opinions and experience 

 of sheep -farmers and others, it seems to be generally 

 concluded, that corn is quite as well adapted for 

 making mutton, as for beef or pork. In the absence 

 of definite experiments, it is not easy to determine 

 the precise value of this grain in the production of 

 mutton; but in a comparative view, and reasoning 

 from analogy, we have ground for believing that, un- 

 der favorable conditions, three pounds of corn will 

 produce a pound of mutton. 



According to Mr. Sanford Howard, " it has been 

 proved that a given quantity of meat can be produced 

 from the sheep at as little, and in some cases less ex- 

 pense, than from any other animal ; and so far as can 

 be ascertained, the meat is fully equal in nutritive 

 properties. Here, then, we have from the sheep at 

 least an equal amount of meat, as compared with any 

 other animal, for the food consumed, while we obtain 

 the fleece as clear gain." 



It is stated by the editor of the Agriculturist, that 

 mutton is more economically made, and more ad van- 



