377 



once. If this is not done quickly the meat will have what is called 

 a " wool taste," from the absorbtion of the gasses from the 

 intestines. The carcase is divided into quarters by cutting or saw- 

 ing down the back, and by dividing the halves of line a to <i, as in 

 figure. If the saddle is cut out, it is taken before the carcase is 

 divided into halves down the back, this piece being the two loins 

 marked 2, and not separated. This is the choice roast of the 

 mutton. Otherwise the leg is cut off, as marked by the dotted lines 

 3, the neck is cut off at i, and the shoulder at 4 ; at 5 and 6 are the 

 flanks used for stewing. The neck is regarded as the best piece of 

 the mutton for soup. The mutton ham (3 in the illustration), 

 trimmed nicely, salted and smoked, is good enough for anybody, 

 and they ought to be plentiful in Australia. The English mode of 

 cutting up a carcase of mutton is by many preferable to the Scotch 

 or American. The leg is cut short like a ham, and the shoulder- 

 blade the scapular region of the anatomist is removed entire. 

 This piece makes an excellent roast ; of the neck piece, the fore- 

 part is fitted for boiling and soup, and the hind-part for roasting 

 and chops. The breast is left bare on removing the shoulder, and 

 the ribs, called spare ribs, are roasted, broiled, or corned along 

 with the brisket. The back end of the breast makes a good roast ; 

 but for this purpose the loin is the favorite cut ; when removed 

 double, forming the chine or saddle, it may grace the table <>f a 

 public dinner. The leg is roasted or broiled, but when cut long, 

 taking in the hock-bone, it resembles a haunch of venison, and is 

 roasted accordingly. McKay's Australian Agriculture. 



LIVE AND DRESSED WEIGHT OF CATTLE. Messrs. Swan, of 

 Edinburgh, the well-known cattle dealers, write as follows regard- 

 ing the proportion of beef netted to the live weight of cattle : 

 " We should say that well-finished two-year-old cattle will yield 

 60 Ibs. to 62 Ibs. of beef per 100 Ibs. live weight. The primer 

 the quality and the younger the animal the more beef is given. For 

 a finished three-year-old bullock we should say 58 Ibs. to 61 Ibs. of 

 beef per 100 Ibs. live weight. We calculate that fat cattle generally 

 yield 55 Ibs. to 58 Ibs., according to quality. In weighing them 

 alive, in order to get at the dead weight, they should be fasted 

 twelve hours, or, if weighed full, or after being fed and watered, a 

 reduction of 5 per cent, on this account should be taken from the 

 gross live weight." Australasian Fanner. 



MEASURING A HAY STACK. To the height in feet from the 

 ground to the eaves add one-half of the height of the top above the 

 eaves for the mean height. Then multiply the mean height by the 

 breadth, and multiply their product by the length. Divide the gross 

 product by 27, and the dividend will give the number of cubic 

 yards in the stack. The difference between old and new hay is 

 not the only point to be considered. The size of the stack, especi- 

 ally its'height, the nature of the crop, and its condition when put 

 together, are important points. The only satisfactory plan is to cut 



