Boiling down Sheep in Australia 1868 flocks smoking salting mutton hams
boiling down sheep to ascertain the value of flocks. Wethers weighing 56 lbs (25 kg) were boiled down and an average of 27¼ lbs (12 kg) of tallow per sheep was obtained. Though not the first to see the advantages to be gained from boiling down and from smoking and salting mutton hams, Henry O'Brien made the process popular and thereby saved many pastoralists from bankruptcy. Sheep that were unsaleable in April and May 1843 were by July worth 5s. to 8s. each, 'for if they were melted down the tallow they produced would be worth that sum'. With brighter prospects for the pastoral industry, the brothers turned their attention to the improvement of their stock and holdings. Henry O'Brien in particular developed his sheep-breeding activities, importing some of the finest Negretti sheep then procurable.
Size: 5025px × 3363px
Photo credit: © 19th era / Alamy / Afripics
License: Licensed
Model Released: No
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