284 , [Assembly 



until his flesh, muscles, &c. have become hard, tough, stringy and 

 sometimes strong flavored. Give me prime sUill-fed steers, four or 

 five years old, strongly fed, not less than 6 montlis, the four quarters 

 weighing between 800 and 1,000 lbs., good, sweet tight oak casks, 

 Turk's Island salt, saltpeter and sugar, and I will make as good, 

 clean, bright, sweet, good colored beef, and to keep as long as 

 man could ask or wish for. 



On Hhe Discoloration of Cow or Heifer Beef?'' — There are so 

 many causes for discoloration^ and the different shades, that is, 

 from a light to almost a black shade, that it is difficult to say, posi- 

 tively, without seeing it, or name the cause, but I will say that, 

 generally, the cause of discoloration, is in the curing, (or liand- 

 ling, as the packers say,) and my reasons, as they occur to me, 

 are ; the grown animal, of packing qualities will not cause this 

 dark discoloration, without it has been salted before the animal 

 heat has left it, killed in a hot and worried state, or diseased. 

 These are some of the causes. Some years ago I was often at an 

 Inspection and packing establishment, and I might as well give 

 my reasons for being so often there. From information received 

 from England, I was induced to "pack" above $2,000 (as a trial) 

 worth, of large heavy "stall-fed" cattle, say from 900 to 1,200 

 lbs,, (4 qrs.:) cut and put it up, as directed, in tierces, containing 

 38 pieces, of about 8 lbs. each piece. The report and returns 

 were, that it was just the thing wanted; but when all expenses 

 were paid, I was a loser of about $150, wliich stopped my pack- 

 ing : but to my reasons. A great many lots, from diflTerent pack- 

 ers, were opened for inspection. One in particular was very 

 much discolored, almost black, and quite dirty; the beef about 

 the usual kind "Barreled;" and to trace the cause was some 

 trouble, but I wished to know It. It came from an irregular 

 packer, who had used the steam boiled western salt, (Salina, I 

 think,) a great deal too much, being about one bushel to every 

 barrel; from 10 to 12 oz. saltpeter, and the not settled, dirty 

 river water. You say that "the English packers say that this 

 beef (cow or heifer) will always discolor." I think they must 

 mean the flesh of small steers and heifers, about half grown, poor 

 and thin in flesh ; this kind of beef will be a shade darker than 

 that of full grown animals, all salted in the same manner. The 



