Sept. 1895.] FROZEN MUTTON TRADE OF NEW SOUTH WALES. 131 



fluke or foot-rot. The Hampshire and Oxford Downs, as well 

 as the Cots wold and Wensleydale, are said to be too large to 

 mate safely with the merino. 



In the work already referred to, the following description is 

 given of the best sheep for export. " A perfect frozen sheep for 

 the Smithfield Market should weigh from 55 to 60 lbs. It 

 should be round in the shoulder, rather short and broad in the 

 back and loin, with both fore and back ribs well sprung, and 

 little or no hollow between the last rib and the hip. It should 

 be short on the leg, and the jigget or hind leg should be plump 

 and full right down nearly to the hock. Its outward appearance 

 should be bright and full of bloom, and along the back and loin 

 should have but a thin coating of fat, and the saddle when cut 

 off and turned up, should show a large share of red mutton, and 

 comparatively little fat." 



To prepare Australian mutton for export and place it in the 

 best possible condition on the market, it is maintained that 

 strong joint stock companies must be formed with a view to the 

 erection of extensive and efficient chilling, freezing, boiling, and 

 tinning works ; the provision of the necessary cold storage 

 accommodation in the countries to which the meat is sent ; and 

 the completion of effective and commercial arrangements for the 

 transport of the meat from the colonies and for its distribution 

 and sale in the British and foreign markets. New South Welsh 

 farmers and graziers are accordingly advised to join some of the 

 existing meat companies or to take a substantial interest in any 

 which may be in course of formation. 



There are four modes in which meat is prepared for export in 

 Australia — viz., freezing, tinning, salting, and boiling-down. The 

 ammonia system of freezing and chilling in some form or other 

 is that now generally worked, for in addition to being highly 

 efficient and easily managed, it has been found to be the most 

 economical. The great importance of refrigeration to the foreign 

 provision trade of New South Wales and of the neighbouring 

 colonies has led to a proposal for the establishment of a school 

 of refrigeration and the appointment of a qualified teacher who 

 would, besides imparting the necessary instruction to his pupils, 

 carry out such experiments as were required in the chilling, freez- 

 ing, keeping, and transport of meat, poultry, game, dairy produce, 

 fruit, vegetables, and other products. Tinning is considered an 

 essential adjunct to either boiling-down or freezing works. This 

 process, as well as salting and boiling-down, is utilised largely 

 for the disposal of second-rate stock. The boiling-down of cattle 

 and sheep for tallow is in general use, and it is reported to be the 

 best method of disposing of stock which cannot be turned to 

 better account. Boiling is practised more or less by packing 

 companies and butchers in the course of their business, and to a 

 very much greater extent at the tinning factories, where, it is 

 said, as much tallow — within a pound and a half or two pounds — ■ 

 is boiled from the carcase of a sheep which is preserved as from 



