f 290 } 
the ftone of 8lb.—and the hundred, have induced 
the publifher to put together a table, by which thefe 
will at one view be equalized; and another table 
alfo, by which the neat value of ftock, from 33d. to 
yd. a pound, may be inftantly obtained. 
It is well known, that in the London markets the 
mode of calculating the weight both of fheep and 
cattle is by the ftone of 8lb.; in the north and eaft 
parts of England, by the ftone of 14lb.; and in the 
fouth, weft, and north-weft parts of England, as 
well as Wales, by the fcore of 20!b.—The fcore, 
therefore, as being the moft ufual, is adopted, and 
placed at the head of the fecond table, which gives 
the neat value at fo much a pound, and the others 
are made in the firft table to equal this, as before. 
obferved:—For inftance, 
A value is to be fet on a fat ox—his weight is firft 
laid at 45 fcore; he is fuppofed to be worth, accord- 
ing to the price of meat, we will fay 65d. a pound— 
45 fcore, that is 64ft. 4lb. at 14]b. to the ftone; 
that is 112{t. alb. at 8lb. to the ftone; at 63d. a 
pound, the value of the ox will be 24]. 7s. 6d. 
Or a fheep whofe weight is laid at 25 pounds a 
quarter, that is 5 fcore, at 7d. a pound, is worth 
2}. 18s. 4d. 
Should there be occafion to get at the value of a 
fheep or a lamb by the pound, of a lefs weight than 
the firft number in the table, 1 fcore or 2olb. it 
may be done by taking the half of any of the. 
weights 
