The Hot Springs star. (Hot Spings [Hot Springs], Dakota [Dakota Territory, i.e. S.D.]) 1886-189?, 1888-03-23
0 TIE FARMER.
3hsGssSk afatton Dependent on th
Dreasins-Kr~p Far,ns
R.eoras..
oa0s eftlsS1 {inor Causes Of Failars Ia
1skteS Farming Operations
Profitable.

oaae estlsS1 liasr Causes Of Fa,lars Ia
4aktGt Farming Operations
Profitable.
Row TO HAVE GOOD MUTTON.
The consumption Of considerable
quantities OF fat IL, writes M Iowa
correspondent oethe Breeders Gazette,
Indispensable In cold weather 10 sup
ply the necessary amount Of carbon Ia
support cumbustion in the lungs, or,
In other words. to maintain tile ami.
NAL heat. Tho laplnnlcr and the
Esqu!maux find a grateful dict in
q the oily or tho adipose Of tho Arctic
fishes and mammalia. That fat pork
should be tie favOr.tc meat Of tho pco.
pie In the northern part of tho United
States ts moi perhaps so singular, cs.
pectally In winter but TINT 1t should
constitute So largo a proportion of
all the food consumed is indeed n most
anomalous fact and is utterly un,
parallcled among the practices OF other
nations occupying the san,e ATTITUDES.
Tho tendency OF this practice to pro.
duce disease. physical Inertia, indis
position. and incaracity to sustain con
ttnucd activity will not, I think, be
questioned by the modern pathologist
or close observer.
Mutton is not a favorite food in the
United States. owing partly to tho fact
above stated. As to quality, much de.
ponds upon tho breed, condition OF
feeding. and tho manner of dressing.
It needs nO OF :cr proof than is to 6o
found in the experience Of every in.
dtviIual to show that tho appetite is
readily trained to relish what was even
positively disgusting, and to become
indifferent to what was oncc the most
grateful. How many relish the tomato
or tue oyster on the first trial, or hox
many individuals really love the taste
OF chicken pOt-p;c rs when a boy, witt,
. capacity far in excess of the supply?
The breed Of sheep that yields tho
mountain sheep. 1t roams ut large
over the hill! and lowland of its native
Wales very like the American deer prior
to tho advent of civilization; hence the
%vcnisonisll flavor of its lesll, caused by
tho quality of its food and tho nature
OF Its environments. Tue logs arc very
small. mover reaching ten pounds, and
are sold at tho fancy grocers' shops ut
two or three times the price of oruina.
~ mutton. A recollection of tho ten.
der sweetness OF one of these Wclsl,
legs Is apt to give a higher apprccia.
ton of these small sllcep than might
be profitable for n farmer to entertain.
The other mountain breeds of sheep,
such rs tho CheviOt, Scotch blackfacei.
and the Rocky Mountain Argali, yield
f1esl. very like the Welsh mutton, but
OF q coarscr character, and proportions
ately less juicy aud sweet. Tho best
quality of mutton in the United States
is found in the carcass of tho purc-bycd
S0utlpd6 %n. Their mutton is of the
best flavor. caused chiefly by the cx-
cellent character of their pasture. and
being bred in line for nearly a half
century, these Q EXCELLENT qualities have
become 9 characteristic popularity OF
tho bresd.
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
OF early maturity, or excellent quality
OF its carcass, wllilc it is deficient in
quantity OF wool; n 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 r much less affected by those
conditions, and will subsist under the
greatest variations of temperature
and on tho most opposite qualities of
vcrdurc.
That the quality of any flesh depends
Ing l am certain. The quality Of the
dcsh of tlls rabbit is SO per cent. better
II dressed Immediately after being
killed. The flesh of tho prairie chick.
en-. as eaton in Chicago, is nnpalat.
able. while it is the best of flesh wler
dressed properly Immediately after be
ing killed. ..Woolly mutton" as it il
called, is superior to the sscity market
rabbit or prairie chicken. "Woolly nut
ton"is not caused by the flesh coming in
contact with the wool, as many CIR
%roncously suppose. The d%isagreeablt
flavor is impaired to tire meat by age
by bad feeding Tor no feeding at ally,
and by delay in removing the viscera.
Let a Sheep be properly managed from
birth to butchcring. and the cntrails
taken out with ncatness and dispatch
and the carcass can be wrapped in tn.
yolkiest, wrinklicst skin without dctri
Ment. barring the unclcanliness. Til,
moment the last drop of blood is she'd
the entrails begin to emit a gas which
permcates the flesh aud causes til,
..shecpy or woolly" smell and taste
To avoid this the entrails should be re
moved before taking off the petit o
tho pelt must be removed quickly.
have practiced, and find it satisfactory
tho following mode of dressing q NUT
ton: sever the head with q cleaver
open the pelt at the hind legs, inser
tho gambrel and hang Immediately
An opening is made and a pail Of col.
water poured in. which arrests this ga,
and cools the e~ntrails. The pelt is re
moved, after which the water is let GU
by making a small opening near ts,
point of the breast-bone, after which
the mutton is CENTRALIZED. A clean clotl
should be used to remove blood-stain
rather than water.
LACK OF BUSINESS TACT IN FARMING
Lack Of business tact anda failure {.
employ business principles in farmin:
operations and in buying and sellin;
are frequent causes Of failure. Man,
personscOnduct farming in a very loos,
sort Of way. They never take an in
ventory Of what they have, no &c
counts. It would be difficult for man,
to ascertain whether they are richie
or poorer than they were q year ago
They do not know whether they wei,
gamers OF losers by raising a certain
crop or by feeling a lot Of animals
They can not tell whether their COW