2o8 A^EW SOUTH WALES. 



as it were ; that is to say, stock that can be put into marketable con- 

 dition when the season is favourable. This first condition is the stiffest 

 problem the Australian grazier has to solve. A combination of agri- 

 culture with grazing, by means of which large quantities of ensilage 

 and hay might be conserved, not for a rainy, but for a dry day, would 

 enable much stock to be saved through a drought, which otherwise 

 would perish. These animals would be ready to be fattened when the 

 season imjaroved, but to fatten sheep right through a drought is, we 

 fear, beyond the capabilities of the Colony. In spite of adverse 

 seasons we are, however, of opinion that, given a good market at the 

 other end, the requisite sheep will be readily fattened and supplied. 

 Up to the present time there has been no inducement to graziers to 

 fatten stock. The fat market has been most uncertain, and at times 

 store stock has actually ruled higher than fat stock. The cry in New 

 Zealand at the initiation of their gi-eat meat trade was that a supply, 

 ridiculously small compared to present exports, could not be possibly 

 kept up. But events have shown that, given a good market, the supply 

 will be forthcoming. Wiseacres used to say that a supply of 300 to 400 

 head per day would soon deplete the Christchurch, New Zealand, dis- 

 trict ; but now 6,000 sheep per day are put through the two big works 

 near Christchurch. 



The second condition, that the meat shall be presented as a palatable 

 and marketable article, is entirely in our own hands. We need not 

 necessarily export heavy, or even prime fat sheep. The London market 

 no doubt looks for prime crossbred sheep, sheep of moderate weight ; 

 but the markets which we hope to open up more fully by means of 

 direct trade to Liverpool, Manchester, Glasgow, &c., prefer leaner and 

 smaller mutton, such as we can so easily supply. The Londoner likes 

 a fat sheep, but the artizan of Birmingham and Manchester working 

 constantly amongst oil, has acquired a strong dislike to fat meat, and 

 lean merino mutton should just suit. But it must in all cases be a good 

 marketable article, well handled, well killed — in a word, well taken care 

 of. There can be no doubt that the system in vogue in New South Wales 

 in killing the stock close to their own jDastures will be of the greatest 

 assistance in producing a good article ; and we are of opinion that the 

 system of chilling inland and freezing later on at the port of shipment 

 will be found more conducive to the production of a palatable and 

 tender meat, than that of freezing inland where the stock are slaughtered. 

 A sheejD chilled from twenty-four to thirty-six hours, before being 

 frozen, after having been cooled for six or eight hours previously, must 

 necessarily be more tender and palatable than a sheep that is frozen 

 within a few hours after it leaves the butcher's hook. It must be 

 borne in mind, that the British consumer is still to a great extent 

 prejudiced against frozen meat, and more especially against frozen 

 beef. It isj therefore, necessary to make every exertion in every 

 possible way to improve the article Ave put before him. That some 

 progress is made is evident, for we are told that Australian sheep 

 have during the last two years shown an all round improvement. 

 The managers of meat export companies should resolutely decline to 

 seud away objectionable sheep, and vmder this head should be ranged, 

 not only sheep too lean aiid shell}^, but sheep too fat and gross. It 

 Would also bo a great improvement were the sheep properly graded. 



