C, choppers.
FIG. 83.—SHOWING ROUND DRESS AND LAMB DRESS.—CAUL ON.
Choice.
Good.
FIG. 84.—SPRING LAMBS SHOWING QUALITY.—NOTE “BOOTS.”
Where the dressed mutton is not run into a cooler, and outside air is depended upon for chilling, very little water should be used, the meat simply being wiped with a rag, made as heretofore described, dipping in hot water and wringing dry.
FIG. 85.—“GENUINE” SPRING LAMB.
