FAT CATTLE. 243 



highest prices. The ox that will give the greatest weight of 

 " good pieces " according to the whole weight ; that is of small 

 bone, straight, broad back for rib roast, sirloin, roast and steak, 

 large, full rump — for these are the pieces on which the butcher 

 makes his money, and which give his customers satisfaction — 

 is the animal that with good keeping will always be in good 

 order, generally fat enough for the shambles, and the cheaper 

 kept. There is another kind of oxen, rawny, coarse, slab- 

 sided animals, which with extra keeping make fat cattle, and 

 they will show large flanks and cod, sure indications of fat ; but 

 this kind are bought by butchers who barrel or pack beef, and 

 they answer every purpose, for they fill the barrel fast, can be 

 bought a dollar or two per cwt. less, and when headed up no 

 one can see but that he is buying clear beef or half bone, and 

 it is just as well. 



There is still another kind which are all beef, and which are 

 never fat, although by a person unacquainted they would be 

 selected from a drove as the fattest. I refer to a kind known 

 as the Whitten cattle. They are not very numerous, from the 

 fact that they are unprofitable. 



As to breeds for fattening purposes, for New England we 

 think our old native- cattle are not surpassed, and in our opin- 

 ion, did we take as much pains to improve our own stock, 

 (either cows or oxen,) as we do to import, and take the same 

 care of ours as we do of the imported animals, we could not be 

 beat. The Devons we think well of for oxen. They are hardy 

 and thrive well, are cheaply fatted, small boned, which makes 

 them desirable for beef, though not as large as our Natives. 

 The Durhams are of the right shape and the right breed for a 

 country where grass and grain are abundant, and they can be 

 turned into the one and the other the year round ; but for us 

 they require too high feeding, and consequently cost too much ; 

 but they are noble animals. 



For fattening cattle we do not think there is any thing better 

 than good English hay and Indian meal raised on the farm. A 

 few turnips, and a little salt hay occasionally for a relish, will 

 not be thrown away. 



Joseph Newell, Chairman. 



