THE EMIGRANT S HAND-BOOK. 



417 



pieces would pack well together in a comparatively small 

 space, whereas, whole carcasses of mutton, by the round- 

 ness of the rib, occupy much unnecessary room, for which 

 freight must be paid. 



Mutton is aflso cut up differently in London and Scot- 

 land, as may be seen on referring to the figures 3 and 4, 

 of which 3 represents the London method. 



Fig. 3. 



Fig. 4. 



In the fore-quarter, No. 1, is the shoulder, 2 and 2 

 the neck, after the shoulder has been taken off, and 3 the 

 breast; and in the hind-quarter, 4 is the loin, which, 

 when cut double, that is, partly from both sides of the 

 carcass, is called a chine or saddle, and 5 is the leg. A 

 leg of mutton in London is cut short ; a haunch is cut 

 long, taking in the hook-bone, similar to a haunch of 

 venison. The flap of the loin is left attached to that part 

 of the fore-quarter called the breast. The Scotch mode 

 of cutting up mutton, is represented by figure 4, in 

 18* 



