Frozen Mutton.

Manawatu Herald, Volume III, 17 November 1891, Page 3

Frozen Mutton.

ENGLISH TESTIMONIALS. It known that Lord Onslow takes great interest in the agriculture of this colony, and above all a special interest in the developement of the frozen mutton trade. Lately he has been making experiments to ascertain whether the difference in price of English and New Zealand mutton was due to any divergence of quality or to prejudice, and if so,! whether the latter had any just cause for its existence. His Excellency supplies the following particulars of his experiments to the Lyttelton Times : — Six Hheep wwe Meeted by Mr

John Grigg at Belfast, and were I transmitted in the usual way to Messrs Fitter. His Excellency selected from the different classes of London society six gentlemen of his acquaintance who are known to have first-rate cooks, and to have no personal interest in English sheep breeding. Messrs Fitter were desired to deliver a sheep thawed and ready for consumption at the London house of each of these six gentlemen. In writing to advise them of the shipment, His Excellency informed them that the sheep was not sent as a present for which any thanks were expected, but that he might, for his own personal information, ascertain whether the freezing pro* cess in any way caused deterioration in a joint of mutton, which he himself had found when eaten in the Colony, to be equal to that which careful breeding and considerable expense has enabled him to produce from his own flock of pedigree Southdowns. To make certain that the opinions given were without favour or pre* jndice, His Excellency caused a seventh sheep to be sent round the world and brought back to him in Christchurch, and he has no reason to doubt the perfect good faith of his correspondents. The gentlemen selected were, Baron Henry de Worms, M.P. ; the Earl of Rosebery ; Sir Agustus Harris, of Drury Lane Theatre, Sheriff of London ; Sir Morell Mackenzie, M.D. ; M. Waddington, the Ambassador in London from the French Republic, and General Sir Henry de Bathe, one of the committee of the Beefsteak Club, whose members have a house dinner once a week, at which one member of the committee hns to dinp, to select the principal dish, and to be responsible lor its excellence.

(To be Continued.)