WHITE, INDICATION OF WEAKNESS. 105 



have offered premiums for grade bulls and grade stock, with 

 special reference to Mr. Anderson's stock ; because, if we did 

 not, lie would be debarred from competing for our premiums. 



I cannot answer Professor Agassiz's question with regard to 

 color, but I can ask another, which is always easier than to 

 answer. I would inquire if the color of cattle affects the beef 

 or the dressing of the beef. I am acquainted with a gentleman 

 who has been in the beef business for sixty years, and he is very 

 much prejudiced against white cattle. He prefers red or black, 

 or any color to white. He says they never dress well ; and I 

 notice, that in Mr. Robinson's report in the " Tribune," of the 

 prices of beef, he makes this remark frequently — " country red 

 commands a larger price than any other beef." If, then, the 

 color of cattle is going to affect the price of the beef, it may be 

 our business to consider it. 



Professor Agassiz. I have no knowledge of the influence of 

 color upon meat, but I am satisfied that the change of color 

 must be the result of some general change in the system ; and 

 if it is not shown in the eyes, it will be shown in something else. 

 We ought, therefore, to endeavor to ascertain what part of 

 the system is simultaneously affected with any change in the 

 color, which we perceive distinctly, and that is not yet recorded. 

 Of course, what I know of these things, is what is recorded in 

 books. I have not found on record any indications of the qual- 

 ities, of any kind, which are connected with the white color in 

 cattle ; but with some animals, it is well known that there is a 

 general weakness, and especially a weakness of the eyes, associa- 

 ted with a white color. It may be, as Mr. Smith has suggested, 

 that there is something in the meat of white cattle, which 

 renders it less palatable, than the meat of colored cattle. 



Mr. Smith. I know, from my own observation, that red cattle 

 dress the best, and sell for a greater price by the hundred, than 

 pure white. 



Professor Agassiz. What was the reason offered by the 

 dresser, for preferring colored cattle ? That would guide us 

 more than the fact ; because sometimes such things are the 

 effect of mere prejudice, and we should not allow ourselves to 

 be misled. A thing is not established because it is a prevailing 

 prejudice in some places. Can you tell us the reason ? 



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