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DEPARTMENT OF AGRICULTURE. 



HOME-RAISED MUTTON. 



To avoid a " woolly " flavour in mutton, certain things have to be attended to, 

 namely : 



(1.) Fast the sheep at least twenty-four hours before killing, or it will not 

 bleed well. 



(2.) Have it penned up so that it need not be chased and excited. 



(3.) Provide water while fasting. 



(4.) Dress immediately after killing. 



An old sheep may be stunned before sticking, or a lamb's neck broken just after 

 sticking, by a short twist upwards. The knife is passed through the neck just behind 

 the jaw, with the sharp edge toward the backbone. The flesh is cut to the bone. The 

 windpipe should not be cut if the sheep is properly stuck. 



Trimming the feet. 



Mutton must not be cooked before the animal heat is all out, or it will be 

 disgusting. 



In a cold climate it can be kept in summer in a cold-store room attached to the 

 ice-house, or in winter it can be packed in snow. It should not be allowed to thaw 

 and freeze again, as it takes the mellow and flavoury taste away. 



Corned Mutton. The following are two recipes for corning mutton : 



(1.) Make a brine strong enough to carry a potato about half out. To half a 

 barrel of this brine add y 2 lb. of saltpetre. In ten to twelve days the meat will be 

 cured, and may be kept in a weaker brine. 



