REVOLUTION IN MUTTON STORAGE 205 



liours. It is then cut into two pieces across the loin, the trunk 

 falling to the floor and remaining in an upright position. The 

 hind portion is placed sideways legs down into the trunk, and 

 then frozen in the upright position. After freezing it is bagged 

 and stored. Mutton treated in this manner, it is estimated, 

 save from 25 per cent, to 30 per cent, in space, and much more 

 weight can be got in a given space. It really means increas- 

 ing the capacity of steamers and cold stores to a similar large 

 extent. 



