her quality and price for beef. Generally; two fat spayed 

 milch cows, in the Spring, will sell for more than three 

 fresh cows cost. 



In prices of beef, per pound, old bulls are the lowest, 

 old cows the next; good fat steers better, but nice, fat 

 spayed heifers, of same age of steers, are the best. But 

 young spayed cows, milked three or four years, and fed 

 well all the time, pay well all the time and get very fat, 

 and when dried up and stuffed two months sell on a spring 

 market up with large fat steers at any time. I was paid 

 $40.00 by a committee of Veterinary Surgeons, for the state 

 of Pennsylvania, to spay eight nice milch cows at Steelton, 

 Pa., in full flow of milk, to test its effects on the cows and 

 on the quality of the milk. I met one of the gentlemen a 

 year later and asked him what they thought of it now, he 

 said they were much pleased and would want more spayed. 



I know abortions of dairy cows, so much dreaded by 

 large dairymen, can be prevented entirely by spaying and 

 not lose more, or so many, as in giving birth. 



I see three kinds of factories to make our beef of, grass; 

 and three kinds of mills to make our flour of, our wheat; 

 the bulls and breeding cows' stomachs are like our old mills 

 were fifty years ago, a poor article at best, the castrated 

 steer well fed makes much better beef; the heifer, spayed 

 when young, and well fatted, the best of all. The bull 

 frets and slobbers over his feed and wastes some feed; the 

 breeding cow takes much of her feed to make a calf; the 

 steer is more quite and makes a better article; the spayed 

 heifer is still more quiet and feeds better yet, and makes the 

 most and best beef out of a bushel of feed, and if at the 

 same age, will sell in market quicker than the steer, for as 



— 59 — 



