COST OF MUTTON MADE FROM COEN. 267 



tageously used up than pork or beef. He also further 

 adds, that " more grain is required to make a pound 

 of pork than a pound of mutton," and that the latter 

 " is more nutritious, and will consequently give a la- 

 borer more strength than pork." These statements 

 are, no doubt, entirely true, and if true, are very im- 

 portant, and ought to be more generally understood 

 and acted upon. 



At the present time, when hogs are more than 

 ordinarily scarce, it is certain that mutton can be 

 made, with prudent management, at a handsome 

 profit, and the occasion is favorable for inaugurating 

 a more general, if not universal, consumption of this 

 healthful and nutritious food. 



It is at least a reasonable presumption, that an 

 animal carrying with it, like the sheep, a twofold 

 source of profit, in its mutton and its wool, ought to 

 be turned by the farmer to a very lucrative account, 

 provided his attention is duly divided between the 

 two objects, and not entirely monopolized by either. 

 Indeed, it may be taken for granted, that whenever 

 the sheep, with its double value of fleece and flesh, 

 fails to prove highly remunerative, there is misman- 

 agement somewhere, and it is highly probable that 

 some part of the fault lies in the feeding. 



But in addition to the value of the fleece, another 

 advantage in making mutton is found in the superior 

 quality of the manure. Mr. Johnston, of Geneva, who 

 has been very successful in feeding sheep for the mut- 

 ton, considers this source of profit a very important feat- 

 ure of the business. There is probably no land so poor, 



