Photographs or the backs of two carcasses are shown in tfco upper row ; 

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

 mutton, 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 the left, a fine wool grade, showing lack of development in parts 

 desired by the butcher, in comparison with the Shropshire grade on the right. 



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

 market. 



Summarizing an experiment with seven special mutton breeds, Prof. Our- 

 tiss gives the relative value of these relative parts as follows : Leg, 22.2 

 pounds, at 10 cents, $2.22 ; loin, 17.5 pounds, at 9 cents, 81.57; rib, 14.5 pounds, 

 at 9 cents, fl.30; chuck, 19.8 pounds, at 1% cents, 34 cents : total, $5.43. 



