n into a texture sufficiently pliable
to be used as an article of dress, they are called wool. The
sheep, llama, Angora goat, and the goat of Thibet, are the
animals from which most of the wool used in manufactures is
obtained. The finest of all wools is that from the goat of
Thibet, of which the Cashmere shawls are made. Of European
wools, the finest is that yielded by the Merino sheep, the
Spanish and Saxon breeds taking the precedence. The Merino
sheep, as now naturalized in Australia, furnishes an excellent
fleece; but all varieties of sheep-wool, reared either in Europe
or Australia are inferior in softness of feel to that grown in
India, and to that of the llama of the Andes. The best of our
British wools are inferior in fineness to any of the
above-mentioned, being nearly twelve times the thickness of the
finest Spanish merino; but for the ordinary purposes of the
manufacturer, they are unrivalled.

ROAST SADDLE OF MUTTON.

[Illustration: SADDLE OF MUTTON.]

738. INGREDIENTS.--Saddle of mutton; a little salt.

_Mode_.--To insure this joint being tender, let it hang for ten days or
a fortnight, if the weather permits. Cut off the tail and flaps and trim
away every part that has not indisputable pretensions to be eaten, and
have the skin taken off and skewered on again. Put it down to a bright,
clear fire, and, when the joint has been cooking for an hour, remove the
skin and dredge it with flour. It should not be placed too near the
fire, as the fat should not be in the slightest degree burnt. Keep
constantly basting, both before and after the skin is removed; sprinkle
some salt over the joint. Make a little gravy in the dripping-pan; pour
it over the meat, which send to table with a tureen of made gravy and
red-currant jelly.

_Time_.--A saddle of mutton weighing 10 lbs., 2-1/2 hours; 14 lbs.,
3-1/4 hours. When liked underdone, allow rather less time.

_Average cost_, 10d. per lb.

_Sufficient_.--A moderate-sized saddle of 10 lbs. for 7 or 8 persons.

_Seasonable_ all the year; not so good when lamb is in full season.

ROAST SHOULDER OF MUTTON.

739. INGREDIENTS.--Shoulder of mutton; a little salt.

_Mode_.--Put the joint down to a bright, clear fire; flour it well, and
keep continually basting. About 1/4 hour before serving, draw it near
the fire, that the outside may acquire a nice brown colour, but not
sufficiently near to blacken the f