No. 112.] 283 



but salt, (often bad tasted and dirty.) and the sometimes ^ -muddy 

 waters of our western rivers," wliicli gives it a dark yellow and 

 dead appearance. 



I have seen a grepi. deal of this kind opened for "Inspection;'* 

 generally sweety but the beef had the appearance of having been 

 taken from grass-fed oxen, steers, heifers and cows, of middling 

 fatness, and but a small quantity of stall-fed and properly cured. 

 Some years ago I put up, for ihe use of a trading bhip in the 

 Mediterranean, (and for i:evcral voyages) beef frcni stall-fed steers, 

 3 to G years old, (for I do not call them '-oxen" until the animal 

 is fully developed or grown, or until he has passed the age of not 

 less than 6 years,) the plates, navels and brisket pieces ; took out 

 all the bones and tied it in rolls of about 10 lbs.- each, which I call 

 "Scotch Roll," (and have sold quantities before and since,) curing 

 with salt, sugar, saltpeter and spices. After being gone a long 

 voyage, | art came back as bright and handsome as the day it 

 started, and always gave satisfaction. 



Many persons ask, why it is that Irish (and also English) beef 

 is preferred before ours? and of their using tlie name of ^'-Ox 

 Beef" and "Navy Beef?" The reason is, that their ca'tle are 

 always, more or less, stall-fed on roots and grain, and are prop- 

 erly cured, with the best kinds of salt. Steers are seldom led to 

 that extent and length of time that the ox is. After the ex has 

 become too old for work, he is stall-ftd for (sometimes) months 

 longer, as he fleshes and fattens slower than the steer, on the 

 same quantity of food. Both are, however, strongly fed, as long 

 as tlure is any improvement, then slaughtered, cut in pieces of 8 

 or 10 lbs. packed in casks n«aily twice the size of our common 

 provision barrels, and branded "Navy Beef," or "Ox Beef," or 

 both. Our city (and eastern cities) cured beef, has always been 

 preferred, and commands a better j^rice than "Western Beef;" 

 but the western pac!;ers are in'proving, as many I,'nglish and 

 Irish packers, witliin a few years past, have gone out there to put 

 up lor tlie Englisli and other markets. I prefer steer to ox beef, 

 both stall-fed; because the steer's flesh, muscles, nerves, sinews, 

 &c., are all young ;ind trndcr, never having been calbd into the 

 sanre action that tlie old ox has, who has worked and labored 



