The mountain mutton of Virginia and North Carolina is as famous as the English Southdown; but proper feeding anywhere will make a new thing of the ordinary beef and mutton.

When our cattle are treated with decent humanity,--not driven days with scant food and water, and then packed into cars with no food and no water, and driven at last to slaughter feverish and gasping in anguish that we have no right to permit for one moment,--we may expect tender, wholesome, well-flavored meat.

It is astonishing that under present conditions it can be as good as it is.
In well-fed animals, the fat forms about a third of the weight, the largest part being in the loin.

In mutton, one-half is fat; in pork, three-quarters; while poultry and game have very little.
The amount of bone varies very greatly.

The loin and upper part of the leg have least; nearly half the entire weight being in the shin, and a tenth in the carcass.