428 On Australian Concentrated Mutton-soup 
Irish agricultural schools, certain statistics which would have 
shown the progress made of late years ; but I trust enough has 
been said to prove that the agricultural system of the Irish Na- 
tional Board of Education eminently deserves the continued sup- 
port of the State ; more especially now that it has been purged 
from those elements which formerly were detrimental to its use- 
fulness. 
XVII. — On Australian Concentrated Mutton-soup as a Food for 
Pigs. By Dr. Augustus Voelckee, F.R.S. 
About eighteen months ago a short communication from a gen- 
tleman, writing from Adelaide, South Australia, appeared in 
the ' Agricultural Gazette,' directing the attention of pig-feeders 
to a new article of food, which can be procured in considerable 
quantities from Colonial establishments where sheep are boiled 
down for tallow. 
In such establishments the liquor obtained by boiling out the 
meat and bones of sheep after removal of the tallow, is either 
allowed to run to waste altogether, or it is made into a compost 
manure, for which, however, there does not appear much demand 
in the Colonies. 
In order to prevent this waste, it occurred to a gentleman who 
is largely engaged in Australia in boiling down sheep for tallow, 
to make some experiments, with a view to convert this waste 
liquor, or, as it may be termed, this rich mutton-broth into food ; 
and he has succeeded in producing a new article of food, which 
he calls " Concentrated Mutton-soup," and of which he makes 
two qualities. The first quality is made for human food, and 
the second is specially recommended for pigs or dogs. It appears 
that from 60,000 to 100,000 sheep boiled down for tallow 
during the season, from August to February, about 1 lb. of con- 
centrated mutton-soup of first quality, and 2J lbs. of second 
quality are obtained per sheep. 
Samples of the first quality for human food, as of the second 
quality recommended for pigs and dogs, have been submitted to 
me for examination. The former has a nice savoury smell and 
taste, and is sent in tins from Australia to England in the shape 
of a thick, stickey, brown-coloured extract. This extract is only 
partially soluble in cold water, but dissolves perfectly in boiling- 
water, with which it forms a perfectly clear light-brown coloured 
and agreeably tasting solution. Seasoned with a little pepper 
and salt, the soup thus made is a good, wholesome, and nutritious 
mutton-broth. 
