Photographs of the 1)acks of two carfusses are shown in tlio upper I'ow; 

 the one on the left, a fine wool wether, shows lack of development in leg of 

 nautton, narrowness and thinness of flesh on back. The one on the right, a 

 Shropshire grade, shows much more development and covering in valuable 

 parts. Front views of the same carcasses are shown in the lower row. The 

 one on tlie loft, a fine wool grade, showing lack of development in parts 

 desired by the Ijutcher, in comparison with the Shropshire grade on t he I'iglit. 



Location of cuts in a mutton carcass and their valuation in the Chicago 

 market. 



Summarizing an experiment with seven special mutton breeds. Prof. Cur- 

 tiss gives the I'ehitive value of these relative parts as follows : Leg, 22.3 

 pounds, at 10 cents. $2.32 ; loin. 17.5 pounds, at 9 cents, $l..'i7; rib, 14..5 pounds, 

 at 9 cents, $1.I!0; chuck. !(•.« pounds, at U'i cents, '.H cents ; total, $.5.43. 



