MUTTON.

_Management._—In warm weather, trim the meat as soon as it comes in,

as directed for beef: cut out the kernels in the leg, the chine, and

near the tail in the loin; cut out also the pipe that runs along the

chine-bone, and take out the pith in the chine; cut off the skirt

of the breast; wipe all dry with a clean cloth, and hang it up till

wanted.