The sheep, when killed, is generally divided into two, by cutting across about two ribs below the shoulder; these are called the fore and hind-quarters : the former contains the head, neck, breast, and shoulder; the latter, the leg and loin; or the two loins together, the saddle or chine; or the leg and four ribs of the loin, the haunch. The entrails are called the pluck, which are the liver, lights, heart, sweetbread, and melt. When cut up, the kernel at the tail should be removed, and that in the fat in the thick part of the leg, and the pipe that runs along the bone of the chine. The flavor depends on the breed and pasture; that is best which has a dark-colored flesh, of a fine grain, well-mixed with fat, which must be firm and white. Wether mutton is the best; the meat of ewe mutton is of a paler color, and the fat yellow and spongy. To keep a loin, saddle, or haunch, the kidney-fat should be removed, and the place rubbed with a little salt. Mutton should never be cooked unless it has hung forty-eight hours after it is killed; and it can be kept for twenty-one days, and sometimes longer in a severe winter.