Sturgis advertiser. (Sturgis, Dakota [S.D.]) 1887-1???, 1888-03-21
FOR TIE FARMER.
The Flavor of Mutton Dependent on Il,
Manner of Dressing Keep Farm
Records.
Same oft Minor Causes OF Failure In
Making Farming Operations S
rrofls "a BILE.
ROW TO HAVE GOOD MUTTON

ne conSuinnt ON OF considerable
quantities Of fat is, writes an Iowa
correspondent Of the breeders Gazette,
indispensable in cold weather to sup
ply tho necessary amount of carbon to
support combustion in ihe lungs, or,
in other words, to maintain the ami.
NAL heat. The Laplan,ler and the
Esquimaux find grateful dict in
tho oils or the adiposc of the Arctic
fishes and mammalia. That fat pork
should be tic fasoritc meat of the poo.
pie IN the northern part of the United
states IS not perhaps so singular, es-
pecially in winter, but that it should
constitnte SO large IA proportion Of
all tho food consumed is indeed most
anomalous fact and is utterly I'm
paralleled among tiicspractices OF other
nations Occupying tile same ATTITUDES.
The tendency of this practice to pro-
duce diseases physical inertia, indig
position, and incapacity to sustain con-
tinued activity will not, | think, be
questioned by the modern pathologist
or close observer.
Mutton is not favorite 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 otscrproof than is to be
found in the experience of every i'm.
dividual to slow that tho 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 how
many individuals really love the taste
OF chicken pot-pie as when n boy, with
capacity far in excess of the supplvp
The breed of sheep that yields the
most savory mutton is the Welsh
mountain sheep. 1t roams at large
over the hill and lowland Of its native
wales very like the American deer prior
to the advent of civilization; hence the
vcnisonish 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 ortlina-
ry mutton. A recollection of tho ten
der sweetness of one of these Welsh
legs is apt to give higher apmecia.
ton of these-small sheep Chan might
be profitable for a farmer to entertain.
The other mountain breeds of sheep,
such rs the Cheyiot, Scotch blackfaced,
and the Rocky Mountain Argali, yield
flesh very like the Welsh mutton, but
of coarser character, and proportion
ately less juicy and sweet. The best
quality of mutton in the United States
is found in the carcass of the pure-bred
Southdown. Their mutton is OF the
best flavor, caused chiefly by the ex-
cellent character Of their pasture, and
being bred in line for nearly 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 compare
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
verlure.
That the quality of any flesh depends
greatly upon tho manner of its dress
ing am certain. The quality of the
flesh of the rabbit is so per cent. better
if dressed Immediately after being
killed. The flesh of the prairie chick
en-, as eaten in Chicago, is unpalat-
able, 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 not caused by the flesh coming in
contact with the wool, MS many er
roncously suppose. The disagreeable
flavor is impaired to the meat by age,
by bad feeding Cor no feeding at alD,
and by delay in removing the viscera.
Let sheep be properly managed from
birth to butchering, and the entrails
taken out with neatness and dispatch,
and the carcass can be wrapped in the
yolkiest, wrinkliest skin without detri
ment, barring the uncleanliness. The
moment the last drop of blood is shed,
the entrails begin to emit gas which
permeates 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 pelt must be removed quickly. l
have practiced, and find it satisfactory,
the following mode of dressing NUT
ton: sever the head with cleaver,
open the pelt at the hind legs, insert
tho gambrel and hang Immediately.
An opening is made and pail of cold
water poured in. which arrests this gas
and cools the entrails. The pelt is re-
moved, after which the water is let out
by making small opening near the
point of the breast-bone, after which |
the mutton is CENTRALIZED. A clean cloth
should be used to remove blood-stains |
rather than water.
LACK OF BUSINESS TACT IN FARMING.
Lack of business tact and failure to |
employ business principles in farming
operations and in buying and selling
are frequent causes of failure. Many |
personsconduct farming in very loose
sort Of way. They never take an in
ventory of what they have, no ac-
counts. 1t would be difficult for many
to ascertain whether they are richer
or poorer than they were a year ago.
They do not know whether thew were |