THE FARM.

New Zealand Mail, Issue 866, 5 October 1888, Page 18

THE FARM.

Something About Sheep. (From the Mark Lane Express. ) LEICESTERS. The Leicester may be described as the pioneer of English breeds. From the days (jt jjafcew.eS, until eclipsed by some of its bffiShogfy— »nfi many pcctple still uphold its played an jrnpoyt&sfc part in raising the character of' the gefleriu long BJ?d j 'intermediate-woolled Bherip of the fiountr'y. 1; .Indeed, there are few breeds of sheep into; ‘which the Leicester‘strain has nbfpdhetrafed; at shine time 1 or other,‘ and almost iu every! instance with Marvellously good'results. The; t'ypitial Leicester jb' a 1 thick, pluni'p, rather' short stifeep', fine’ln bone, brOad iu back,! very wide through’ theheart/Vvell sprung in* rib, round, and well developed, iu tjuartei’s, adorned with a small, gay head covered with short white’wool; mild prominent eyes - and; their long ears pointing baokwards. Itsi mu'Up’a is of medium quality with atendenoyi to excess of fat—a tendency which give. B the' Leicester a special fitness for crossing with ( leaner breeds. Its fleece, which is papally 1 rank and curly, though fine, varies jn weight from 71b to 101 b, while its carcase seldom weighs under 801 b, often reaching 1001 b and upwards. - , The Leicester is exceptionally well covered with mutton along the baok, while the forequarters are deep full, the neck being short,

muscular, and well set in side, sloping shoulders which do not rise above the level of tho hack. Formerly bare heads were preferred, but latterly it has been found that a covering of short white wool is of great advantage in protecting the animal from flies. Upon luxuriant fare this breed does well in its pure condition ; but itn main value lies in the peculiar power with which it unites with, almost any other breed, and more especially Cheviots and Blackfaces, to produce a greatly improved mutton-raising stock. While it gives increased weight to its progeny when judiciously used, it hae a wonderful power ,in accelerating maturity—a point which ' has 1 latterly weighed very heavily with British stock.owners. It is quiet, docile, and moderately hardy, if perhaps scarcely so prolific as some of the other pure breeds.BORDER LEICESTERS. The origin of this popular Border breed is generally tielieved to tie the union of Bakewell’s Leicester with the Cheviot breed. This theory, however, is not universally accepted. At any rate, the Border Leicester has for many years ranked as a pure-bred—as one of the best races of sheep in the British islands. Its leadingpoints are :—Head wellset on, broad .between the eyes, but not prominent on ; the crown, nor too heavy behind the ears; the muzzle large, open, and black ; hair on face and legs wliite and hard, extending well back behind the oars; ears not too large‘nor drooping—white on both sides ; belly comparatively light ; wool long, soft, curly; and moderately close. The Border Leicester is extensively bred on the Border Districts of Scotland and England. In size and weight it exceeds most of the other breeds, while, for uniformity of type and symmetry it has few superiors. Like its progenitor the English Leicester, its main value lies in its'suitability for crossing with slower-maturing and less prolific breeds. When crossed on the Cheviot, it produces a race of sheep which can scarcely be surpassed for early marketing purposes. It is freely used in this way in the southeastern counties of Scotland, as well as to some extent in the‘south western districts, with the most gratifying results—not only quickening the fattening propensities of the hardier Cheviot, but increasing substantially the percentage yield of edible mutton.

COTSWOLDS. This breed, which is chiefly confined to the Cotswold Hills, (Gloucestershire) and neighbourhood, resembles the. Leicester in type, but is considerably larger and higher.standing than any other English or Scotch breed. It is one of the. oldest classes of British sheep. In the days of- Queen Elizabeth the Cotswolda held a distinguished position amongßt the mutton-growing breeds. They were then described as strong in bone and j.ong ip wool. Iff more recent years they have undergone a striking improvement in form as well as in fattening and maturing properties. It |s not quite clear, but it is a common belief that they pwe much of their progress to an early infusion of Leicester blood. Be this as it may, they have benefited in no small measure’ from greater skill and care on the par,t of breeders, and modern Cotwolds are greatly superior to those of former times,x alike in form, maturity and weight.- -- . . Its distinctive features embrace huge, long, regularly, formed bodies, balanced on long, clean legs ; large and noble-looking beads, well woolled on the crown, long, curling locks hanging down oyCr the fa.ee. Tfie peck is long and thick ; back lengthy, broad, and level, being well covered with flesh and fat ; ribs well sprang under-line often slightly irregular and defective'; wool long, open, and curly, coarser on the staple, if heavier than that of the -Leicester, The fleece averages about 71b, while tho carcass ranges as high as 701 b per quarter, dead weight, ip matured sheep. They .fatten rapidly., if treated well, the response in a twelve months old Cotswold is equivalent to about 231 b per quarter. ' LINCOLNS. This fine white-faced breed of longwoolled sheep is one of the most profitable in suitable districts. It is pre-eminently a wool-producing breed, the average yield of wool per hepd varying froip 121 b to 151 b for ewes and wethers, and from 18 jb to 241 b for ramß. Oftener than, once as much as 301 b qt wool has been clipped from rams of the Lincoln breed; They have not the heantiful symmetry of the Leicester, or the majestic appearance of the Cotswold. but thair mutton is superior to eittier. They have beep vastly improved during the past 20 yean. Previous to the introduction of the Leicester blood they were flat-sided, ungainly, slow, feeding steep. Since then, however, thanks to the increased wisdom and enterprise of the breeders,-.-they 1 have established themselves as one of the choicest of pure breeds. Attempts have recently been made by a few of the more energetic breeders to hasten maturity in the Lincoln by an admixture of Hampshire blood—the use of a Hampshire ram—but their efforts have not been successful. In their own neighbourhood the pure, fired Lincoln is, no doubt, the most profitable sheep, JJoggets, twelve months, weigh from 801 b to 1101 b, carrying a fleece of from 121 b to 161 b weight each.... w '. Lincoln breeders have had an abundant share of foreign trade in Bheep s ock. Many batches have been exported to other climes, the latest despatches beiDg induced through the success of . former consignments in the different countries of their adoption. At the paitfi® Jti.fii® they have been widening their territory at hp,me. This fact bears the strongest possible evidence Jfcb the utility and popularity’of the breed,’ and we haye every reason to believe that thb Litteolus 'hhtre brilliant futuie before them; ■They- are hardy'and'wonderfully prolific, about '3O prer bent of the'’ ewes,' as’ a rule, producing two lambs. Triplets are no mnoommon gift from *bne e\ye/ While' now and again as many as four iambs ' make; 1 their appearance at'a birth. ’ The fcody of /the typical'Linodlh jg slightly smaller, if mote fctmpistrickl, thah that of thb Cotswold ; the tiabk 1 broAd,’ 'arid firmly fleshed, tho fibs well'sprung , tfib .shoulder deep a_fid wide ; neck thick,’head strong • face white, and .overhung by a slight tuft of wool; and Logs lean and firm, SJ?ROPSgf]?E. This comparatively modern breed has been the subject of persistent improvement. Year by year it has been growing in importance and value until it has attained the first place

the ehort-woollepl breeds! other breed of sheep in-.the British Islaiicls) ndr,perhaps, anywhere elsb, bas made such rapid progress ,0f refient years. . Not: only has it spread. very largely throughout England, Scotland, and Ireland, but it has made its way to almost every . sheep-farming country in the world. The Shropshire is the result of crossing the original roorfe oommon breed with the Leicester and Cotswold, and lastly the Southdown breed. For many years, however, it has been maintained as a pure breed, its characteristics < being clearly defined and welbestablished. Its face is of a uniformly dark-brown colour and longer than that of some of the other Down breeds ; its eye full and large ; the forehead moderately flat, and weir covered with wool; the ears rather large and thin, standing well out from the head. It is a hardy, useful breed, of wonderful adaptability. It matures early, and yiolds a great wealth of good mutton, the carcases of well-kept sheep from twelve to fourteen months old weighing 201 b to 281 b each. •: ;■- ■

The Shropshire is a prolific breed. From 50 to 60 per cent of twins is no uncommon return in many of the best English flocks. Earns of this breed have of late years been extensively used for crossing purposes. They are very impressive when wisely used in this way, imparting to their stock a heavy tincture of its most valuable properties, viz., aptitude to fatten, great weight for age considering the shortness of the wool of the Shropshire, breed, and its fineness ; the yield per head is unusually large, sealing as a rule from Gib to 81b per fleece. ‘ ' SOUTHDOWNS. , As its name indicates, this select mutton breed originated amongst the chalk hills in the county of Sussex. It is decidedly the best intermediate.woolled breed in existence, while it rivals the Shropshire so Closely as to be assigned by many the foremost place amongst tha short, woolled tribes * as well. Whatever its legitimate place may be, there is no denying the fact that it has, like the Leicesters amongst long-woolled .races, been the pioneer of the development of the Down breeds. It Is a small-sized low-set sheep of handsome proportions, and yields a greater proportion of meat to offal than any other class of British sheep, and.more internal fat than the Leicesters. As it has been well said,, the Southdown i 3 meat from bead to heel. Its mutton, tod, is unquestionably the finest raised in England,, while its surpassing gaiety and smartness, fineness'of bone and activity, render irs claim to the premier position amongst the fleecy tribes of the United Kingdom undeniable. In the dayß of Arthur Young and Youatt speckled, faces were a distinctivelfeature in the typical Southdown. Since then tastes have changed. Speckled faces are'no longer in vogue. Any departure from tho uniform tint, varying from brown to fawn, is disliked. The forehead is covered with fine short wool, while a little soft wool on the cheeks is a popular feature. The head, backwards," should be'closely' woolled, the neok thick and muscular, rising neatly from a wide, cylindrical, well-balanced body,- set on short, tine legs. They are as broad add well covered with flesh and fat below as above, almost as wide behind as in front, and a Southdown leg ia the thickest of any. The wool is olo3e, fine, and short, weighing about 4!b per fleece. They do not mature so rapidly as the long-woolled sheep to which we have previously alluded, but they are improving in this respect. From ISIb to 201 b is a common yield of mutton per head in a twelve-months-old wether, while about 65 per. cent of the carcase /consists of edible mutton. . - • ■ HAMPSHIRE DOWNS. . . This large but unrefined typo ,of Down sheep owes its name and derivation to the ohalks of Hampshire. It is supposed to result from the Grossing of Wilts and Hants sheep, embellished by an. infusion" of South- 1 down blood. It is the largest and perhaps coarsest'of the Down' family. . Though a century old, the breed' for excellence and great usefulness are things of modem development. They are heavier than the Shropshire,, but scarcely, so symmetrical, being longer in their* legs, and lighter below if exceptionally well padded with very fine lean meat aloDg the back. Theyjare bigin bone, large in the head with strong Roman nose, Their faces and legs are almost black, ' while their ears are of good size, and more pointed than those of the Sonthdown. They have‘lately been mnch improved, both in form' and in fattening propensities, now attaining, great weights for age. Indeed, tho precocity of Hampshire!, lambs has been a common subject of remark for some time •past—increasing 191 b at birth in’January to -about 1501b''live weight by the first of 'August. 'The yield of-wool is small, considering the* great size of the breed—from 4pb to 51b per fleece—but is of good quality. Hampshire Downs ' ate -well adapted for crossing purposes, "■ and are pretty freelyscattered: over tho ' Southern districts of England. - >! • * OXFORD DOWNS. The Oxford Down breed was -for a considerable period of its existence classified as a cross-bred sheep. It is the off-shoot of the union of a half-bred Leicester and Cotswold ram with Hampshire Down ewes, but for upwards of forty years it has been denominated & pure-bred. It has grown rapidly of late years in [public estimation. Both for breediug in its purity and for crossing purposes it has; acquired a very favourable and widening reputation. It is extending its possessions in England, while 'it has crossed the* borders, and s is giving a good account of itself amongst cross-bred ewe stocks in Scotland.

The Oxford Down may be described as a very faithful reproduction of the breeds that gave it birth.’ It cpmbinea very strikingly .the meat-producing p-operties with the wool-yielding qualities pf the Cotswold. The fleece weighs qu an average from Gib to 71b, while as much as 201 b have been obtained from yearling rams. The breed ripens early, as a rule, yielding mutton of superb quality, * 301 b to 351 b per quarter being a common weight for a sheep varying from twelve to fourteen months old. The ' face is dsrk in dolour, the body thick and well proportioned, and the back- broad and. thickly fleshed, while the proportion of lean to fat is comparatively larger. • , SUFFOLK DOWNS. This rising breed strongly resembles the

HampsHire; but is a shade darker in faoe and ears; Atid filoTe compactly built; Judging from its recent progress, the Suffolk breed is rapidly becoming more and more widely diffused, It is a hardy, active profitable sheep, maturing early, and excelling in the production of lean meat. Great energy has been shown by its leading breeders of late years in pushing it forward. They have, in imitation of the breeders of Shropshires, established a Stook-book, which is of much service to them in preserving purity and furthering the interests of the advancing breed.

The London Market. NEW ZEALAND PROVISIONS FOR IT. The Now Zealand Loan and Mercantile Agency Company have received the following instructive circular from their London office, dated August 3, and its contents should be oarefully perused by all those who are engaged in the preparation of butter, oheese, pork, etc., for the London market. The circular is as follows : RUTTER. We think it desirable in the interests of shippers to comment upon the experiences of the past seasons, and to make some suggestions regarding the conduct of the' trade in these products, which has been initiated under circumstances that give promise of considerable success in the early future. Condition.—On the whole this has been quite as good as could have been looked for, having regard to the general want of actual experience amongst those engaged in packing, transporting, shipping, and refrigerating the various consignments sent hither for realisation. From lack, apparently, of concerted arrangements, shipments were carried in temperatures varying from, say '0 deg to •56 deg Fahr., i.e., part was carried in. frozen and part iu cool chambers. (Those shipments which were forwarded as ‘ ordinary ’ cargo, a.nd consequently arrived here as ‘grease,’ do not oome within the scops of these remarks). In most instances no definite advice was sent by shippers as to whether consignments were stowed in frozen chamber or cool chamber, and as even that portion which was carried as frozen cargo was as a rule thawed out before pass ng into consumption, it was sometimes impossible to determine the value of the experiments made. In other cases, where definite advice was sent, it was often, however, fonnd impracticable to ascertain from those responsible for the discharge of the steamers, which is conducted with great speed, whether the butter was actually carried as shippers intended. In the absence of sufficient and complete experiments, it is still difficult to decide that the one system produces results materially different from the other ; but amongst experts it is still held that it is at least safer to carry butter in the frozen state, but undesirable to carry it in the same chamber as frozen meat, which not unfrequently is subjected to over 32 deg. of frost. Butter may be subjected with safety to not more than about 5 deg., and if well made, may be carried in a temperature of, say, 40 deg. Fahr. The range of temperature for carrying butter, would thu3 be from, say, 30 deg. to 40 deg. Fahr., or on average freezing point. Further experiments must, however, be made with more precision, if possible, than those already undertaken, in order to arrive at a definite understanding on this point. Quality.—The variety was endless, ranging as it did from nicely packed, bright, waxy, firm, mildly.salted, clean flavoured parcels, to indifferently.paoked, streaky or mottled, greasy, coarsely-salted, rauc’d lines. These variations may not have been in many instances apparent at time of shipment, bnt if the butter had not been made in suoh a way .as to keep well, no amount of salting would prevent its turning rank, and possibly altering in texture.of colour during the voyage, In the case of butter, perhaps lesß than any other colonial produce, do appearances at time of shipment afford a reliable guide as to its quality and condition at time of sale. The quality of the best butter received from New Zealand and Australia waß Buch as to give great satisfaction to consumers, and for such parcels there was always a ready sale, buyers having very, quietly overcome any prejudices that might have existed against the purohase of Australasian consignments.

Packages.—The greit bulk received was of a satisfactory character. The kegs containing abont 601 b nett of white or light coloured woods, bound with galvanised hoops, found most favour with buyers. Prime qualities, packed in Pond’s patent boxes, containing about 501 b each; were also readily purchased ; but inferior sorts in similar, packages were unpopular. Prime qualities iu bright, clean baskets were received in a few isolated instances and readily sold. Butter in rolls, or packed in tubs, old casks, tinned cases, coarse painted boxes, etc., were difficult of sale. In future, chiefly kegs aad Pond’s patent boxes will be asked for, and the latter should be used for prime qualities only. Inferior butter will probably realise more money if packed iu kegs, than if packed in these boxes. Butter iu rolls should not be sent.

Packing.--Butter in kegs did not always have the necessary fine white muslin cloths between it and the thin layer of fine salt which should always have been found at the top and bottom of each keg. With enamelled boxes thi3 precaution has not been found needful. It seemed doubtful whether many of the kegs received here had been properly treated—scalded, and then washed out with salted water before tho contents were packed. Brands. —Except in a few isolated cases, there have been nq regular arrivals under distinctive marks snohas would have enabled consignees to make arraugementa for sales in anticipation of arrival, or would have attracted buyers to a recognised centre for the purpose of securing buttor of a known quality. The few shippers who steadily supplied the market with butter of a regular quality under a recognised brand secured better results than could have been obtained for similar produce received at irregular intervals, or under varying brands. It is very desirable, in the interests of shippers, that they should confine their operations as far as practicable to one regular quality, and that they should select and adhere to the use of one brand’to'each quality, which brand

should be as distinctive as possible. The packages should be prominently marked. It might be found advantageous to affix on the lid of each keg (or box) a round (or square) placard of nearly the same area as the lid, containing the words * guaranteed pure butter ’in prominent letters. This is done with advantage in the case of some Continental descriptions. Such labelling would, however, prove most detrimental to the development of the colonial trade, if by any chance any consignment were found to fall short of the requisite standard of freedom from adulteration in any shape or form.

Regularity in receipt of shipments, in their quality, condition, texture, colour, saltness, flavour, package, etc., has not been by any means secured bjr the great majority of shippers from New Zealand. It may be safely asserted that, without attention to this all-important matter of regularity, shippers will not secure on average so good prices for their consignments as might be secured by giving it full and careful attention. If a buyer has, purchased butter of a certain brand by one steamer, and is satisfied with his purchase, ho expects to replenish his stock on the arrival of the next steamer, and will at once treat for the purchase of a brand which he already knows. If none of that brand is on board, or if its quality is different from its predecessor, he probably declines to have anything further to do with the brand in future, and tries another mark. The question of regularity in supply, quality, etc., is a much more vital one in the case of such a perishable product as butter, than in the case of most other articles, because the gradations ia quality are so numerous, so difficult to detect; and so liable to alteration between date of purchase and time of consumption, that buyers are eager to avail themselves of all the assistance they can get from those shippers, who will help them by employing a brand regularly, and maintaining its quality and character throughout the season. They are often constrained to pay a full price, in order to secure a brand they know by experience, rather than allow a rival to buy it. On the other hand, they will not sample many casks of any one mark. They assume regularity in each' parcel, and if this is not found to exist, they in future avoid the mark in which irregularity has been discovered. Shippers will therefore find that they will reap a tangible benefit by giving close attention to, this matter. Indeed, it may be found better to ship a * fair average quality ' regularly than to ship a ‘ secondary ’ and a ‘ prime quality’ alternately. In this connection it should be noted that ‘ long lines ’ of butter will almost invariably sell more readily than small parcels of various marks and qualities, even although ‘on average ’ the smaller may be equal to the larger consignments in respect of quality, condition, colour, flavour, etc. Bayers always expect to get small lines —say under 10 kegs—at a reduction from the price they are prepared to pay for larger shipments. For these - reasons, butter made on the factory or' creamery system usually commands more attention than does that arriving from numerous small dairies. Specifications and advices aB to quality, etc., especially when experiments were being made, were often received iu an incomplete form. The gross tare and nett weight of each package should be given, each package being numbered. The method of preparation should be staffed in a word ; also age of butter at time of shipment (if possible), and its saltness, with any other particulars likely to afford useful information to buyers, or elicit helpful comments for the future guidance of shippers. Shippers, carriers, warehousekeepers, sellers, wholesale buyers, and consumers, alike have still to learn in connection with New Zealand butter, much that cannot be gathered except by practical experience as to the best means of making, carrying, storing, and distributing butter, which has to be kept so long after being made, and brought to market under such trying conditions, as to transit, etc. ; hence the desirability of having full particulars on specifications. CHEESE, Condition.—On the whole this has been fairly good, but not a few shipments have been spoiled by being carried as ordinary cargo, or under unsatisfactory conditions as to temperature, in so-called cool-chambers. Some consignments have been carried in frozen chambers, but while it cannot, with certainty, be ascertained that these were adversely affected thereby, it is not improba. ble that some of the bitterness which characterised their flavour was the result of the extremes of temperature to which cheese so shipped was subjected. So far, then, as recent experience is of practical service, there appears to be nq reason to depart from the range originally recommended, viz., 40 to SOdeg.Tahrenheit. A great point would be gained if it could bo arranged to carry cheese in a separate chamber, with a good current of cooled air passing through it. Quality.—While this has been irregular throughout, tho average has been higher than might have been looked for, and has led those engaged in the industry to hope that New Zealand cheese will soon take a foremost place amongst imported descriptions. Some consignments havo consisted of olieeses which had been kept too long before being shipped. Other faults were found, namely, with tho crumbliness ,whioh was sometimes so marked a 3 to interfere with the drawing of samples, with the * holey ’ character of some, with the irregularity of quality found in the same mark, and even the same package, and with the occasional laok of richness. On the other hand many consignments were lauded in good order, were of rich quality, evenly coloured, regular throughout, and, iu a few instances, were almost perfectly ‘ oleau ’ in flavour. Such parcels have realised rather better prices than were, at the date of their sale, obtainable for United States or Canadian consignments. Size.—The suggestions made in our previous circular- were probably not received in time to admit of arrangements being completed for the shipping of 561 b and 701 b upright Cheddar-shaped cheese—the size most readily saleable in this market. The assortment' received during the past season was much varied, and whilst shipments were generally sold on the merits of their ‘ quality and condition/ the question of shape and size affected their sale more or less appreciably. Flavour.—ln the great majority of cases the flavour of New Zealand cheese has been

too strong or ‘ nippy ’ for the English taste. Many consignments have been very illflavoured, being bitter and ‘oniony/ or garlic-tainted, whilst others, though not altogether so sound as was desirable, possessed considerable merits, by reason of their being rich and fairly ‘ clean ’ to the taste. Possibly the ‘nippiness’ and , ‘ onion’ or ‘garlic’ flavour may each, apart from the question of pasturo, be partly due to the changes of temperature to which the cheese was subjected between the time of manufacture and date of sale. Further experiments, with data as to pasturage, as to temperature when made, as to storage pending shipment, as to temperature when shipped, &c., are still required, to enable consignees to arrive at a reliable opinion on this point. Colour.—This has been generally good. Mottled cheeses have, however, been too numerous. Au even colour is wanted, and probably a paler shade than that usually employed would better have met the requirements of this market. White cheese, but only when of prime quality, commanded full rates. A small proportion of the produce of each dairy might with advantage be so shipped, if the quality be really good. In ferior or secondary white cheese will probably make less money than inferior or secondary coloured cheese. Packages.—These have been throughout unsatisfactory. The wooden cases used were too large and clumsy, and were frequently broken by reason of their own weight before reaching warehouse here. The tins in which some consignments were packed wore entirely unsuitable. The least objectionable form of package is that in which tho fewest number' of cheeses is packed—one cheese in each package being the only satisfactory arrangement. Roughly made but strong round baskets, with lids, have been availed of by some shippers, and no exception can well be taken to this form of package, provided its prime cost is not excessive. They are well suited for carrying 56 to 70 pound cheeses, but still in point of neatness they fall considerably short of the round wooden boxes used by Canadian and United States shippers, so well known in this market. Uniformity as regards size, shape, colour, flavour, &e., has by no means been secured, either in respect of New Zealand shipments generally, or as regards the produce of any district in that colony. Further, many of the factories have not confined their operations to the making of cheese of one size, shape, or quality ; but under one mark have sent forward (without any intimation of the fact), small, old, inferior cheeses, weighing 20 to 251 b each, and large, new, prime cheeses, weighing about 601 b each. Until regularity is secured in the preparation and shipment of each factory’s dairy, it is manifestly impossible to sell ‘to arrive/ and buyers will not take the trouble to ask for the‘first offer’ of a coming shipment of any particular mark, unless they can rely upon the quality being eveu throughout, and equal to previous parcels. For this privilege buyers will often pay a premium for a known brand. The trade, as a whole, however, will not satisfactorily develop until shippers throughout New Zealand agree to make one leading kind—say full cream cheese, of upright Cheddar shape, weighing about 56 to 701 b each ; mild in flavour, close in texture, slightly ooloured, and packed singly. PORK. In case it should be found desirable to utilise dairy ‘refuse’ in fattening pigs for transport in freezing chambers to the London market, we may mention the following considerations for guidance of shippers—viz., the most suitable weight in carcase is about 601 b. The carcases will be most saleable if shipped whole—i.e., without detaching head and feet, or splitting into sides. The best time of arrival is during the cool and cold mouths of the year, avoiding, if possible, the months of May to September.