Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1888-04-12
FOR TIE GARNER.
The Flavor of Mutton Dependent on the
Manner of Dressings eep Farm
Records.
Same of the Minor Causes of Failure in
Making Farming Operations
Profitable.
How mo- HAvE Goop 1fuTroN.


The consumption of considerable
quantities of fat is, writes an Iowa
correspondent of the Breeders Gazette,
indispensable in cold weather to sup
ply the necessary amount of carbon to
support combustion in the lungs, or,
in other words, to maintain the ami
NAL heat. The Laplander and the
Esquimaux find grateful diet in
the oils or the adipose of the Arctic
fishes and mammalia That fat pork
should be the favorite meat of the peo-
pie in the northern part of the United
States is not perhaps so singular, es-
pecially in winter, but that it should
constitute so large a proportion of
all the food consumed is indeed a most
anomalous fact and is utterly I'M
paralleled among the practices of other
nations occupying the same ATTITUDES.
The tendency Of this practice to pro-
duce disease. physical inertia, iudis-
position, and incapacity to Sustain con
tinued activity will not, / think, be
questioned by the modern pathologist
or close observer.
Mutton is not favorte food in the
United States, owing partly to the fact
above stated. As to quality, much de
ponds upon tine breed, condition Of
feeding, and the manner of dressing.
1t needs no other proof than is TO be
found in the experience of every in
dviGual to show that the appetite is
readily trained to relish what was even
positively disgusting, and to become
indifferent to what was once the most
grateful How many relish the tomato
or the oyster on the first trial, or hoN
many individuals really love the taste
of chicken pot-pic rs when a boy, with
a capacity far in excess of the supply?
The breed of sheep that yields the
most savory mutton is the Welsh
mountain sheep. 1t roams at large
over the hin and lowland Of its native
wales very like the American deer prior
to the advent of civilization; hence the
venisonish flavor of its flesh, caused by
the quality Of its food and the nature
of its environments. The legs are very
small, never reaching ten pounds, and
are sold at the fancy grocers' shops at
two or three times the price of ordina-
ry mutton. A recollection of the ten
der sweetness of one of these Welsh
legs is apt to give a higher apprecia-
ton OF these small sheep than might
be profitable for farmer to entertain
The other mountain breeds of sheep,
such rs the Cheviot, Scotch blackfaced
and the Rocky Mountain Argali, yield
| flesh very like the Welsh mutton, but
of coarser character, and proportions
ately less juicy and sweet. The best
quality Of mutton in the United States
is found in the carcass of the pure-bred
Southdovn. Their mutton is of the
best flavor, caused chiefly by the ex-
celent character oil their pasture, and
being bred in line for nearly Il half
century, these excellent qualities have
become characteristic popularity Of
the breed.
No one breed of sheep combines the
highest perfection in all the points
which give value to this race of ami
mails. One is remarkable for weight
or early maturity, or excellent quality
of its carcass, while it is deficient in
quantity Of wool; one is hardy, small
and wild, while another may be ten
der and quite domestic; and another
which is valuable for wool is compara-
lively deficient in carcass. Some
breeds Will flourish only under certain
conditions of feed and climate, while
others are much less affected by those
conditions, and will subsst under the
greatest variations of temperature
and on the most opposite qualities Of
verdure.
That the quality of any flesh depends
greatly upon the manner of its dress
ing am certain. The quality of the
flesh of the rabbit is 80 per cent, better
if dressed Immediately after being
kiiled The flesh of the prairie chick
en, as eaten in Chicago, is unpalat-
aL'a, while it is the best Of flesh when
dressed properly Immediately after be-
ing killed, Woody mutton as it is
called, is superior to the 'city market"
rabbit or prairie chicken. "Woolly NUT
| ton" is notcaused by the flesh coming in
contact with the wool, as many En-
roneously suppose. The disagreeable
flavor is impaired TO the meat by age,
by bad feeding Cor no feeding at alb,
and by delay III removing the viscera.
Let sheep be properly managed from
| birth to butchering, and the eptrails
| taken out with neatness and dispatch,
and the carcass can be wrapped in the
yolkiest, wrinkliest skin without dctri-
ment, barring the uncleanliness. The
moment the last drop of blood is shed.
the entrails begin to emit Gas which
permeatcs the flesh and causes the
.sheepy or woolly' smell and taste.
To avoid this the entrails should be re-
moved before taking off the pelt, or
the peIt must be removed quickly. |
have pracLced, and find it satisfactory,
the following mode of dressing a NUT
ton: | sever the head with a cleaver,
open the pelt at the hind legs, insert
the gambrel and hang Immediately.
An opening is made and pail of cold
water poured in, which arrests this gas
and oools the enrails. The pelt is re-
moved, after which the water is let out
! by making a small opening near the
] point of the breast-bonc, after which
! the mutton Is CENTRALIZED. A clean cloth
/ should be used TO remove blood-stains
rather than water
LACK OF BUSINESS TACT ~ FARMING.
/ lack az b1Sfnass font and a faflrrp IN