es to move on along the back,
on both sides of the spine to the bend of the ribs, to the neck. Then
it is deposited between the muscles, parallel with the cellular
tissue. Meanwhile it is covering the lower round of the ribs,
descending to the flanks until the two sides meet under the belly,
from whence it proceeds to the brisket or breast in front and the
shaw behind, filling up the inside of the arm-pits and thighs. The
spaces around the fibres of the muscles are the last to receive a
deposition of fat, but after this has begun, every other part
simultaneously receives its due share, the back and kidneys
receiving the most--so much so that the former literally becomes
_nicked_, as it is termed; that is, the fat is felt through the
skin to be divided into two portions. When all this has been
accomplished, the sheep is said to be _fat_ or _ripe_."--Vol. ii. p.
93.

But the enjoyment of tracing the accumulating fat is not enough for
our author--as soon as his sheep is ripe, he forthwith proceeds to
slaughter it; and though he describes every part of this process
accurately, and with true professional relish, coolly telling us,
that "the _operation_ is unattended with cruelty;" yet we must be
content to refer our readers to the passage (vol. ii. p. 96) as an
illustration of his skill in this interesting branch of farm-surgery.
He is really an amiable sheep-operator, our author--what placid
benevolence and hatred of quackery appear in his instructions--
"Learn to slaughter _gently_, dress the carcass neatly and cleanly,
in as plain a manner as possible, and without _flourishes_."--p. 167.

But whisky-toddy and fat mutton are not the only things our author
relishes. He must have been a farm-servant, living in a bothy, at
least as long as he drove on the road or practised surgery in the
slaughter-house. After describing the farm-servant's wages and mode
of living, he thus expands upon the subject of Scottish brose:--

"The oatmeal is usually cooked in one way, as _brose_. A pot of
water is put on the fire to boil--a task which the men (in the bothy)
take in turns; a handful or two of oatmeal is taken out of the small
chest with which each man provides himself, and put into a wooden
bowl, which also is the ploughman's property; and, on a hollow being
made in the meal, and sprinkled with salt, the boiling-water is
poured over the meal, and the mixture receiving a little stirring
with a horn-spoon, and the allowance of mi