350 FARM AND SCHOOL PROBLEMS. 



8. The term ''mutton" applies to the flesh of sheep one or more years 

 old. 



9. The percentage of waste is a little less than 20 per cent in each 

 mutton and beef. 



10. The tenderest portion of flesh in all animals is that which lies 

 under the backbone. This part is known as the tenderloin in the 

 front and hind quarters. 



11. Chops are cut from the true loin or from the small bones of the 

 spine; a thick chop is called an English chop. 



12. If the tough meat lying parallel to the bone on the rib is trimmed 

 away from the chop, leaving only the tenderloin it is called a French 

 chop. 



The results of a large number of experimental tests made 

 and recorded at different abattoirs and packing houses show 

 the relation of dressed to live weight. The following table shows 

 the average dressed weight of (cold) carcasses: 



Per Cent 



of Live 



Dressed. Weight. 



Beef 60 



Pork 80 



Mutton 55 



Veal 60 



Poultry 60 



Fish 60 



NOTE TO TEACHERS : State problems, giving live weight of animals 

 to find dressed weight. 



Whenever it is possible the class in agriculture should have an 

 opportunity to visit an abattoir and study the methods of doing certain 

 parts of the work, such as, 



Killing, 



Dressing, 



Cooling, 



Cutting. 



Packing, 



Preparing cured and manufactured products. 



Study the daily market reports. 



Advise the pupils to visit the stock yards, the slaughtering and 

 packing houses of some extensive concern like Armour, Swift and Com- 

 pany or some similar place. 



