1, 2. Saddle. 3, 4, 5. Rack. 1, 2, 3. Long saddle. 2, 3, 4, 5. Body. 1. Leg. 2. Loin. 3. Short rack. 2, 3. Back. 4. Breast. 5. Chuck. 4, 5. Stew.] [Illustration: FIG. 90.--=~A~=, MUTTON SADDLES. =~B~=, MUTTON RACKS. (=~Choice.~= =~Good.~= =~Medium.~= =~Common.~=)] [Illustration: FIG. 91.--VIEW IN SHEEP CHILL ROOM.] [Illustration: FIG. 92.--=~A~=, CHOICE CALVES. =~B~=, =~C~=, GOOD CALVES.] [Illustration: FIG. 93.--VEAL CUTS. 1, 2. Saddle (or 2 hind quarters). 1. Leg. 2. Loin. 3, 4. Back (or 2 fore quarters). 3. Ribs. 4. Stew.] =Chilling.=--As fast as sheep are slaughtered they should be placed in coolers and hung on racks as shown. If left out, and partially air-chilled it has the effect of discoloring them about the legs and thin parts of the carcasses, causing these to look dark and less attractive than when placed in the cooler immediately after slaughtering. There is little or no danger of chilling sheep too fast, as long as the temperature is above 32° F., and the colder the room into which they are put, as long as it is above freezing point, the better will be the appearance of the mutton when it comes out of the cooler. Sheep chilled for twenty-four hours in proper coolers, and thoroughly dried and hardened, are ready for shipment or the cutting block. In many places, especially in Australia and South America, they are frozen. They should be thoroughly chilled in a dry cooler where there is a good circulation of air, for twenty-four hours, after which they may be put into the freezers at a temperature as near zero as possible, so that the freezing will not be delayed. If they are frozen quickly they retain a clear, bright appearance when thawed. [Illustration: Choice. Good. FIG. 94.--VEAL SADDLES.] =Lamb Tongues.=--All tongues from sheep come under this head. After they have been taken out of the heads they should be thrown into ice water, washed and spread on a table, or in pans, in the cooler at a temperature of from 34° to 38° F. for twenty-four hours. Following that they should be trimmed, cutting off the extra pieces of fat and the gullet. They are then ready for curing. They should be cured in a plain 75-degree strength pickle with six ounces of saltpetre to 1,000 pounds of meat, holding them in this pickle for a week or ten days. They are then ready for use, either in sausage or for cooking. [Illustration: Medium. Common. FIG. 95.--VEAL SADDLES.]