. The principles and practice of judging live-stock . Livestock. r! .A 'iv--^. Fig. 120. — Mutton carcass cuts. 1, 2, saddle; 3, 4, 5, rack; 1, 2, 3, long saddle; 2, 3, 4, 5, body. 1, leg; 2, loin; 3, short rack; 2, 3, back; 4, breast; 5, chuck; 4, 5, stew. (Illinois Bulletin 147.) B 241 Digitized by Microsoft®. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Gay, Carl Warren, 1877-. New York : Macmillan

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Keywords: ., bookcentury1900, bookdecade1910, booksubjectlivesto, bookyear1914