MUTTON.

Mutton is very nutritious and easily digested. The best quality will
have clear, hard, white fat, and a good deal of it; the lean part will
be juicy, firm and of a rather dark red color. When there is but
little fat, and that is soft and yellow and the meat is coarse and
stringy, you may be sure that the quality is poor. Mutton is much
improved by being hung in a cool place for a week or more. At the
North a leg will keep quite well for two or three weeks in winter, if
hung in a cold, dry shed or cellar. Mutton, like beef, is first split
through the back, and then the sides are divided, giving two fore and
two hind quarters. Diagram No. 18 is of a whole carcass of mutton, and
half of it is numbered to show the pieces into which the animal is cut
for use.

[Illustration: DIAGRAM NO. 18.]

EXPLANATION OF DIAGRAM NO. 18.

1, 2, 4. Hind quarter.

3, 5, 5. Fore quarter

1. Leg.
2. Loin.
3. Shoulder.
4. Flank.
5,5. Breast.