On the table were vodka, a flask of rum, white bread, roast mutton, and salt.
Its unfitness for the production of mutton, and increasing supplies of fine clothing wool from other countries, soon led to its total rejection.
The export, moreover, of live sheep and of frozen mutton to Europe has become an important factor in the trade of Argentina.
The chief constituent of hard animal fats, such as beef and mutton tallow, &c.; also contained in many vegetable fats in smaller quantity.
The rate at which the trade in imported frozen mutton increased as compared with the industry in home-grown mutton is illustrated in the figures published annually by Messrs W.
Imported column is given the weight of fresh (frozen) mutton and lamb imported, plus the estimated dead weight of the sheep imported on the hoof for slaughter.
The rapid development of the foreign trade of the republic since 1881 is due to settled internal conditions and to the prime necessity to the commercial world of many Argentine products, such as beef, mutton, hides, wool, wheat and Indian corn.
The principal items of export are wool, skins, tallow, frozen mutton, chilled beef, preserved meats, butter and other articles of pastoral produce, timber, wheat, flour and fruits, gold, silver, lead, copper, tin and other metals.
Sheep have likewise been raised in Piauhy, but there is no market for mutton and their wool is not utilized.
Fresh beef in this form is imported chiefly from the United States and Australasia, fresh mutton from Australasia and Argentina.
The following, the quantities stated being those for 1905:-Beef, salted, 142,806 cwt.; beef, otherwise preserved, 598,030 cwt.; preserved mutton, 30,111 cwt.; salted pork, 205,965 cwt.; dead rabbits, 656,078 cwt.; meat, unenumerated, 875,032 cwt.
The object of this measure is to replace the 1 In 1903 two of the principal sources of supply of mutton shipped in excess of their exportable surplus, for which they suffered severely in 1904 - hence the somewhat irregular movements after 1903.
And Piauhy in colonial times, and small flocks are still to be seen in the latter state, but no use is made of their wool, and the market for mutton is extremely limited because of popular prejudices.
Store of wine was contained in six amphorae, and in two bronze cauldrons were mutton-bones.
In the Kul Oba tomb mentioned above the chamber was of stone and the contents, with one or two exceptions, of purely Greek workmanship, but the ideas underlying are the same - the king has his wife, his servant and his horse, his amphorae with wine, his cauldron with mutton-bones, his drinking vessels and his weapons, the latter being almost the only objects of barbarian style.
Although New York has lost in the competition with the Western States in the production of most of the grains, especially wheat and barley, and in the production of wool, mutton and pork, it has made steady progress in the dairy business and continues to produce great crops of hay.
Per lb higher than that given for frozen mutton from other countries.
COUSCOUS, or Kous-Kous (an Arabic word derived from kaskasa, to pound), a dish common among the inhabitants of North Africa, made of flour rubbed together and steamed over a stew of mutton, fowl, &c., with which it is eaten.
The "Shoulder of Mutton" Inn, now known as the "Siddons Wine Vaults," was the birthplace in 1755 of Mrs Siddons.
(near the end), "The lunch - a hot savoury mutton-chop, and a little of the cold loin sliced and fried - was now brought in" is the reading of most if not all the editions; but "loin" should be "lion," the reference being to the pudding, "a lion with currant eyes," described earlier in the chapter.
To take the example given under Confusions of Words above, loin for lion in Cranford is probably a printer's error, but it is conceivable that it is due to a deflexion of the authoress's mind or pen through the accidental proximity of the "mutton chop."
In this condition they are thought to be good eating, and enormous numbers are caught for this purpose in some localities, especially of a species, the P. brevicaudus of Gould, which frequents the islands off the coast of Australia, where it is commonly known as the "Mutton-bird."
Sheep (of which the greater number are black) and goats are abundant, and mutton is the ordinary butchers meat.
Flocks of sheep are the main wealth of the nomad population, and mutton is the chief animal food of the nation.
Babadag is a market for the wool and mutton of the Dobrudja.
Meat,mutton(permann) I 2.40 2 9~6o I 5~28
Mutton and goat's flesh are the meats most eaten: pork is avoided on religious grounds, and the hare is never touched, possibly, as in other countries, from superstition.
The soil, though shallow, is fertile, and mutton fed on the grass has a peculiar rich flavour: Quarrying, fishing and agriculture are the chief industries.
Beef and mutton are rarely touched, and in some districts pork is only eaten on St Hilary's day (the 10th of December, O.S.).
These fruits are still famous; rice and other foreign products are brought by sea to Jidda; mutton, milk and butter are plentifully supplied from the desert.'
Of England for crossing with ewes of the various black-faced horned mountain breeds to produce mutton of superior quality and to use the cross-ewes to breed to a pure longwool or sometimes a Down ram.
The first successful cargo of frozen mutton from Australia was also brought by a Bell-Coleman machine in 1879.
Its flesh is said to resemble mutton, but has a flavour of game.
The mutton of the Cotswolds is not of high quality except at an early age, but the sheep are useful for crossing purposes to impart size, and because they are exceptionally hardy.
With a greater proportion of Lincoln blood in the mixed flocks of the world there is a growing tendency to produce finer mutton by using Down rams, but at the sacrifice of part of the yield of wool.
It is supplanting the Border Leicester as a sire of mutton sheep; for, although its progeny is slower in reaching maturity, tegs can be fed to greater weights in spring - 65 to 68 lb per carcass - without becoming too fat to be classed as finest quality.
The legs are short and neat, the animal being of small size compared with the other Down sheep. The fleece is of fine, close, short wool, and the mutton is excellent.
Although it handles hard on the back when fat, no breed except the old Horned Norfolk equals it in producing a saddle cut of mutton with such an abundance of lean red meat in proportion to fat.
The mutton of all the Down breeds is of superior quality, but that of the Suffolk is pre-eminently so.
The mutton is of excellent quality.
Its superior qualities in wool and mutton production have been fully demonstrated, and a demand for rams is springing up in S.
They are very hardy, and yield mutton of choice flavour.