INNOVATION IN MUTTON STOWAGE 303 



mutton is placed on the rail and chilled for 18 to 24 

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

 trunk falling to the floor and remaining in an upright posi- 

 tion. 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 

 increasing the capacity of steamers and cold stores to a similar 

 large extent. 



