WOOL AND MUTTON 231 
flesh is of pleasing color and is of finer grain than beef. 
The older the sheep grows the darker and coarser the 
grain becomes. When the older animals are fattened the 
tendency is to deposit the fat about 
the shoulders, loins and at the root of 
the tail. Old mutton is more inclined 
to be tough and stringy than old 
beef. Lamb meat is in more popular 
demand than mutton. 
11. Mutton carcass—Butchers 
prefer a short-legged, plump carcass 
of mutton that is full of meat and not 
too fat. The neck 
, should be short 
but thick, the body round and the flank 
of small proportion. The shoulders and 
legs should be thick, and full of meat 
right down to the knee or hock. Thick 
loins, moderately fat, are demanded. 
The loin when cut in “chops” are in 
greatest esteem if a “full eye” of lean 
meat is conspicuous. Mutton may he 
placed in cold storage for wet.-rimisaen MutTon 
a considerable time, and so SARESERES. 
kept it improves in quality, and on being 
eaten is more tender and tasty. The fact that 
the flesh of the sheep is more free from dis- 
ease than pork or beef should bring this flesh 
article into greater popularity. 
12. Desirable kind of sheep.—Early ma- 
turity is of first importance. This suits the 
a” .@ consumer and pays the grower a better profit. 
Werner "A strain that deposits the fat uniformly over 
the body and not in patches, is most approved 
SADDLE OF MUTTON 
