Bradford reporter. [volume] (Towanda, Pa.) 1844-1884, 1865-12-21
Mutton the Meat for the Millions,

Mutton is the best meat we can eat
best, as being the most delicious, if well
cooked. We do not mean the woody, greasy
mutton of the Merinos and Saxonies, nor
the coarse, stringy, tallowy, though very
economical mutton Of the Leicesters, Cots
wolds, and other long wool sheep. When
we say mutton is the most delicious of do
meStlc meats, we have the flesh OF the mid
die woods in mind--that is of South-downs.
par e,rcehence and Cheviots, Hampshire
downs, hropshre-downs, and others Of
their kindred in a less degree. Mutton is
made more economically and is used up
more advantageously, than pork or beef
\ farmer can seldom have fresh beef un-
less he has so large a number of hands that
they can consume quarter before it will
spoil. More grain is required to make a
pound Of pork than a pound of mutton
1t is more healthtul food than pork fat
mutton will keep longer, and a family of
ordinary size can dispose of a small sheep
before the nation will spoil, even i'll quite
warm weather Besides, if a farmer is on
friendly terms with his neighbors, he can
easily sell, or lend one or two quarters
By a system Of exchanging fresh meats,
several families may be supplied with that
/ Of most excellent quality at all seasons of
/ the year, at very cheap rate. Mutton is
more nutritious and will consequently give
laborer more strength than pork people
/ Of studiOus habits, and children in particu-
/ lar, will feel better, accomplish more, and
be more healthy when they eat mutton than
If they eat much pork or even beef
Convenience is an important considera-
tlon at all times, on the farm or elsewhere.
| When fresh mutton is wanted, one man
can dress a sheep OF lamb in a few min-
utes while much longer time is required
| to butcher beef or hog. Nothing is lost
! in making mutton, and it costs cOmpara-
lively nothing. The wool will usually
cover all the cost Of keep during year,
and often that OF tattening too. Taking
/ this view, which is a fair one, no one can
! fail to perceive that mutton is the cheapest
meat that can be raised. Small families
can salt and dry one or both hind quarters,
or cook quarter and eat it cold A quar-
! ter of lamb after it has been cooked, NAV
be kept ten or twelve days, and still be
! good. Farmers should learn to prepare
their own meat, and not sell their animals
! 10 butchers, who sell them the meats for
! their own tables at exorbitant prices
| Furthermore, great many people who
! have only garden or small farm, can Of
ten fatten few sheep during the winter,
and thus have better meat, at much
cheaoer rate than if they purchase it.
OHING FARM Tools Every farmer should
! have a can of linseed oil and a brush on
! hand, and whenever he buys a new tool he
should soak it well with the oil, and dry it
| by the fire or in the sun before using. The
wood by this treatment is toughened and
strengthened, and rendered impervious to
water. Wet a new hay-rake and dry ii,
| and it will begin to loose in the Joints but
if well Oiled the wet will have but slight
effect. Shovels and forks are preserved
rom checking and cracking in the top Of
he handle by oiling and the wood becomes
as smooth as g lass by use, and is far less
liable to blister the hand when long used.
Axe and hammer often break off where the
wood enters the iron this part particular
ly should be toughened with oil, to secure
durability. Oiling the wood in the eve Of
the axe will prevent its swelling and shrink.
ing, and sometimes getting loose.
10 PREVENT HENS EATING EGGs.-Hens NAV
be cured of eating eggs by blowing out the
contents of an egg, and filling it with mus
tard made into paste. Make hole in each
end and then blow the contents out and
when filled paste paper over the hole. One
taste of the mustard effects cure.