INTRODUCTION. ‘ ' XXXV 
looks over the largeft Smithfield market, will fee abundant 
evidence of the eftimation in which the new Leicefterfhire 
carcafe is held; and though when fatted to the enormous 
degree in which it has been exhibited at Bath, the meat 
ceafes to be a delicate article, either to the fight or tafte— 
the new Leicefterfhire mutton moderately fatted, as it 
fhould be, is undoubtedly a good article for the nation. It 
has been a matter of frequent enquiry, What can be the 
motive for laying on fuch a quantity of fat, as the Society 
has been frequently treated with the fight of ?—It has been 
as frequently faid by perfons enquiring for the reafon, that 
utility does not appear jn this matter—for fuch a quantity 
of fat cannot be eaten fre/h, and if falted, fuch mutton is far 
inferior to bacon, if not more co/fly.* The anfwer com- 
monly fuggefted has been, that the fcheme was doubtlefs in- 
tended to thew, to what degree of fatnefs fuch fheep were 
capable. of being fed. ‘This has ftill been unfatisfactory, 
becaufe it has been readily fuppofed, that almoft every other 
race of fheep may be made equally fat, on paftures and food. 
adapted to fat them—and fome in company with Leicefters, 
The better objects would be to fhew by example, What 
is the degree of fatnefs moft proper for any fheep for ge- 
heral confumption; and how foon, on a given kind of com- 
mon food, the animal may be expected to attain that ufeful 
degree of fatnefs? 
* Some ftrong advocates for this kind of ftock have doubted, or 
feem to doubt, whether pig-meat can be rendered cheaper than 
mutton. The vaft difference in the article of fecundity is, however, 
fo far forth, in favour of {wine; the expence of fattening, per 
pound weight, is another branch of the queftion lefs eafily deter- 
minable; and wa0/ is an object of great collateral confequence. But 
¢onfidered apart from this laft article, it would moft likely be found, 
that fwine, of a good edible fize, may be rendered cheapeft by 
weight. 
c 2 The 
