The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1888-03-10
FiRST-CLASS MUTTON.
Valuable Points for Producers as Well n
Consumers.

Valuable Points for Producers as Well as
Consumers.
The breed of sheep that Yields the
most savory mutton is the Welsh noun
tain sheep. 1t roams at large over the
hill and lowland of its native wales very
like the American deer prior to the ad-
vent of civilization; hence the venison.
ish flavor of its flesh, caused by the
quality of its food aud the nature of its
environments. The legs are very
small, scarcely ever reaching ten
pounds, and are sold at the fancy gro
GERS shops at two or three times the
price of ordinary mutton. A recollec-
ton of the tender sweetness of one of
these Welsh legs is apt to give a higher
appreciation of these small sheep than
might be profitable for farmer to en-
tertain. The other mountain breed of
sheep, such as the Cheviot, Scotch
black-faced and the Rocky Mountain
Argali. yield flesh very like the Welsh
mutton, but of coarser character, and
proportionately less juicy and sweet.
The best quality of mutton in the
United States is found in the carcass of
the pure bred Southdown. Their NUT
ton is of the best of flavor, caused
chiefly by the excellent character of
their pasture, and being bred in line
for nearly half a century, these excel
lent qualities have become IL character
istic peculiarity of the breed.
No one breed of sheep combines the
highest perfection in all the points
which give value to this race of animals.
One is remarkable for weight. or early
maturity. or excellent quality of its car
cass, while it is deficient in quantity or
quality of wool; one is hardy. small and
wild. while another may be tender and
quite domestic; and another which is
valuable for wool is comparatively de-
ficient 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 subsist under the greatest
variations of temperature and on the
most opposite qualities of verdme.
That the quality of any flesh depends
greatly upon the manner of its dressing
! am certain. The quality of the flesh
of the rabbit is fifty per cent. better if
dressed Immediately after being killed.
The flesh of the prairie chicken, as eaten
in Chicago. is unpalatable, while it is
the best of flesh when dressed properly
Immediately after being killed. Wool.
ly mutton" rs it is called. is superior
to the "city-market'' rabbit or prairie
chicken. "Woolly-mutton" is not caused
by the flesh coming in contact with the
wool, rs many enormously suppose.
The disagreeable flavor is impaired to
the meat by age. by bad feeding, or no
feeding at all, and by delay in remov-
ing tho viscera.
Let sheep be properly managed
from birth to butchering. and the en-
trails taken ont with neatness and dis
patch, and the carcass can be wrapped
in the yolkest, wrinkliest skin without
detriment, barring the nncleanliness.
The moment the last drop of blood is
shed, the entrails begin to emit gas
which permeates tho flesh and causes
the "shecpy or woolly' smell and taste.
TO avoid this the entrails should be
removed before taking of the pelt or
the pelt must be taken off quickly. 1
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
the gambrel and hang Immediately.
An opening Is made and q pail of cold
water is poured in, which arrests this
gas and cools tho entrails. The pelt is
removed. after which the water Is let
out by making small opening near the
point of the breast t-bone, after which
the mutton Is CENTRALIZED. A clean cloth
should be used to remove blood-stains
rather than water. --Brenlers Gazette.