. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. DRIVING AND SLAUGHTERING SHEEP. 487 (1174.) The carcass should hang 24 hours in a clean, cool, airy, dry apartment, before it is cut down. 1 say cool and dnj, for if warm the meat will not become firm, and if- damp a clamminess will cover it, and will never feel dry, and have afresh, clean appearance. The carcass is divided in two by being sawed right down the back-bone. The kidney-fat is then taken out, being only attached to the peritoneum by
. The book of the farm : detailing the labors of the farmer, steward, plowman, hedger, cattle-man, shepherd, field-worker, and dairymaid. Agriculture. DRIVING AND SLAUGHTERING SHEEP. 487 (1174.) The carcass should hang 24 hours in a clean, cool, airy, dry apartment, before it is cut down. 1 say cool and dnj, for if warm the meat will not become firm, and if- damp a clamminess will cover it, and will never feel dry, and have afresh, clean appearance. The carcass is divided in two by being sawed right down the back-bone. The kidney-fat is then taken out, being only attached to the peritoneum by the cellular mem- bx'ane, and the kidney is extracted from the suet—the name given to sheep tallow in an independent state. (1175.) In almost every town there is a diffei'cnt way of cutting up a carcass of mutton ; and, it being here impossible to advert to them all, I shall select those of Edinburgh and London, and distinguish them as the Scotch and English modes. Although the English mode is upon the whole preferable, having been adopted to suit the tastes of a people long acquaint- ed with domestic economy, it must nevertheless be admitted that meat is cut up in Scotland in a cleanly and workmanlike manner; but on the other hand, it will not be denied by those who have observed for themselves, that the beauty and cleanliness of meat, as exhibited in London, call forth the admiration of every connaisseur. The Scotch mode is represented in fig. 255, where, in the hind-quarter, a is the jigot and h the loin, and, in the fore-quarter, c the back-ribs and d the breast. It will be observed that the jigot is cut with a part of the haunch or rump, and the fore-quarter right through the shoulder into 2 pieces. The English mode is represent- ed in fig. 256, where, in the fore-quarter, a is the shoulder, b aiid b the Fig. 255. Fig. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearan
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Keywords: ., bookcentury1800, bookdecade1850, booksubjectagriculture, bookyear
