210 EXPERIMENT STATION— BULLETINS. 



ingly rich cuts in the best parts, rivaling in fact the prize beef on the 

 society's tables. It was a creditable showing in every way." 



The Orange Judd Farmer says: " The most interesting part was when the 

 judges passed upon the merits of the different breeds tested in the Michigan 

 College experiments. A few comments caught by the way during the judg- 

 ing of these carcasses will aid very materially in forming an opinion upon 

 the relative merits of this particular number. 'The Jersey will eat like a 

 spring chicken,' 'no waste to it,' 'there's no piece of meat in the house that 

 will out eat it,' 'the carcass drops away a little back of the shoulders and is 

 a little coarse in the neck. (After tasting it). Just as I said it was.' 'The 

 Shorthorn is very dear beef — over ripe.' They were surprised at the amount 

 of fat. The Devon was considered the nicest meat for smaller butchers." 



Very good photographs of the animals alive, and also of cuts of the fore 

 and hind quarters of each of the dressed carcasses, were taken by Mr. John 

 W. Hills, of Delaware, Ohio. These last give quite an accurate representa- 

 tion of the proportion of fat and lean, and the marbling of the same in the 

 carcasses of the different breeds, and have been reproduced by the photo- 

 lithograph process for insertion here as a definite illustration of the edible 

 qualities of the meat of the different breeds. 



The numbers on the cuts are used to refer to 4 the different breeds as fol- 

 lows: 



No. 1 represents the Devon, No. 2, the Hereford; No. 3, the Jersey; No. 

 4, the Galloway ; No. 5, the Shorthorn, and No. 6, the Holstein. 



Portions of each of the carcasses were sold to Hon. J. Irving Pearce, of 

 the Sherman House, Chicago. I was very glad to place samples of the beef 

 of each breed where its edible qualities would be as thoroughly tested as in 

 this famous hostelry. Mr. Pearce's report will be read with interest in this 

 connection. 



Mr. Pearce says: "Taken as a whole the beef was very good. My head 

 cook, who is an unusually intelligent and experienced handler of meats, says 

 (and I have bought beef at every one of the Fat Stock Shows held here) that 

 it was the best flavored and most profitable, from having the least waste 

 meat, of any that I have ever bought at these shows. 



"I found the Jerseys gave me a larger proportion of edible meat than any 

 of the other carcasses, in fact there was no waste to it. No person tasted the 

 meat without speaking of it. I was astonished at the amount of favorable 

 comment it excited in regard to its tenderness and fine flavor. The poorest 

 parts were better than ordinary choice cuts. The fats were good and profit- 

 able for use in cooking. Our pastry cook called it equal to butter. 



"Next in order came the Galloway in quality and flavor and amount of 

 edible meat ; then the Hereford, the Holstein and the Devon in the order 

 named; the Devon, in amount and flavor of the edible meat and quality of 

 the fats, being equal to either of the othqr bullocks, except the Jersey, but 

 lacking that tenderness found in the others. The Shorthorn was fine in 

 flavor and tender as anyone could desire, but would be very unprofitable to 

 the consumer. There was a very large waste in fats ; much of what we call 

 the corning pieces were so spongy and fat that we could not corn them or 

 otherwise use them except to render them for fats which we could not use 

 in cooking, and that is a product of little value to the consumer." 



The following tables give the results of the three years' feeding in a sum- 

 marized form, and in such connection, it is hoped, as will enable those inter- 



