If you squeeze young mutton with your fingers, it will feel very tender ; but if it be old, it will feel hard and continue wrinkled, and the fat will be fibrous and clammy. The grain of ram mutton is close, the flesh is of a deep red, and the fat is spongy and yellow. The flesh of ewe mutton is paler than that of the wether, and the grain is closer. Most people give the preference to short-shanked mutton.

The Joints In The Sheep Are

No.

Leg --- - 1

Loin, best end - - 2

Ditto, chump ditto - - 3

Neck, best ditto - 4

Ditto, scrag ditto - - 5

Shoulder - - - - 6

Breast - - 7 Chine, is two loins. Saddle, is two necks.

Care Of The Different Joints

Leg. - Take out the kernel from the fat of the upper part; fill the hole with salt, and sprinkle salt slightly over the whole in summer.

Shoulder. - Rub the inside well with salt.

Chine. - Take out the kernel near the tail, rub the place with salt; take out the kidney-fat quite clean, cut the pipe running along the back-bone, and rub the inside with salt.

Neck.-Wipe quite dry with a cloth; trim the scrag; sprinkle the chine-bone and the inside of the ribs with salt.

Breast. - Cut out the skirt, and sprinkle both sides with salt. These joints are all to be hung, and these directions are chiefly applicable to summer.