FARM DEPARTMENT. 209 



price as the Holstein, while, as a butchers' beast, on account of his finer bone 

 and ripeness, he would be superior. 



Wm. Stocking, 



Feeder, Rochelle, III. 



C. G. Ingwersen, 

 Live Stock Commission Merchant, Union Stock Yards, Chicago, III. 



J. G. Imboben, 

 Representing Imboden Bros., Butchers, Decatur, III. 



On Tuesday, November 20, the following steers, being the same ones 

 passed upon by the committee whose report precedes this, were slaughtered. 

 The following table will give such facts as may be of interest in the compari- 

 son. After hanging 36 hours the carcasses were weighed and placed upon 

 the tables for the final inspection. The following report was made on the 

 dressed carcasses by the same committee that_awarded the premiums in the 

 dressed meat classes of the show : 



To the Illinois State Board of Agriculture: 



Your committee selected to report on the respective merits of the carcas- 

 ses of six steers, each of a different breed, exhibited by the Michigan Agricult- 

 ural College, respectfully report : 



That as to quality and percentage of edible meat combined, making a 

 profitable carcass for the butcher and consumer as well, we place first, the 

 Hereford; second, the Devon; third, the GaMoway; fourth, the Jersey; 

 fifth, the Shorthorn ; sixth, the Holstein. 



Rudolph Weber, Chicago, III. 



Michael Oakes, Chicago, III. 



B. B. Bonner, Chicago, III. 



NOTES ON CARCASSES. 



There was but little difference between the carcasses of the Hereford and 

 Devon. The meat in both was well marbled. The fat of a light color, laid 

 on evenly but not to excess. 



The Galloway had less fat. The meat was not quite so well marbled but 

 was pronounced by all judges a carcass that would cut up very profitably. 



The Jersey was especially characterized by the yellow color of the fat. 

 The meat was excellently marbled with a sufficient amount of fat, so that it 

 would cut up to good advantage. 



The Shorthorn carcass had too much fat on the outside, and this not 

 quite evenly distributed, but the cuts in the best parts were thick and finely 

 marbled. On account of the excess of fat it was not thought as profitable a 

 carcass for the butcher or consumer. 



The Holstein carcass was less marbled than the others, and the meat was 

 somewhat darker colored. The outside of the carcass was of a rather bluish 

 cast, well covered with fat but not in excess. It must have given a good per 

 cent of edible meat. 



In speaking of the carcasses, The Breeders' Gazette says: " To the great 

 surprise of some people the Jersey showed probably the finest grained car- 

 cass of the lot, the Devon, Hereford, and Shorthorn all presenting surpris- 



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