FIG. 88.—A, PROVIDENCE STYLE LAMBS; B, CONNECTICUT STYLE LAMBS; C, GOATS.

FIG. 89.—MUTTON AND LAMB CHOPS.

1, 2.Saddle.1.Leg.4.Breast.
3, 4, 5.Rack.2.Loin.5.Chuck.
1, 2, 3.Long saddle.3.Short rack.4, 5.Stew.
2, 3, 4, 5.Body.2, 3.Back.

FIG. 90.—A, MUTTON SADDLES. B, MUTTON RACKS. (Choice. Good. Medium. Common.)

FIG. 91.—VIEW IN SHEEP CHILL ROOM.

FIG. 92.—A, CHOICE CALVES. B, C, GOOD CALVES.