iw Stock~~P* Opcrties to be regarded inty/po/ttiun to fatten. 



will fatten as well on coarfe fare, as others will do on the mod luxuriant.*&quot; The 

 practice of Mr. Bakewell, as well as that of other breeders, would feem to demon- 

 {Irate that it depends greatly on the form and breed of the animals. 



Some have affected to think lefs favourably of the utility of this property or 

 difpofition, on account of the Jargenefs of the proportion of fat that is fometimes 

 produced, which is conceived by no means fo ufeful or economical, in the con- 

 fumption as food, as that of the lean part. But where a fuperabundance or excefs 

 of fat takes place, it would feem to be in a great meafure the fault of the grazier, 

 and not of the nature or difpofition of the breed. 



It has been fuggefted, that the difputes in rcfpecl: to the utility or inutility of fat^ 

 tening animals to the great degree that has been lately the cuftom, muft of neceffity 

 proceed from the want of fufficient difcrimination ; as fat meat, though not fo fit for 

 common ufe, is in general confidered as affording more nourimmen-t than lean, when 

 the (late and vigour of the ftomach are fuitable for digefling it ; and that although 

 there may, in the common methods of cooking it, be fome lofs, by proper care and 

 attention there are ways in which this may be almoft wholly avoided. Thus it is re- 

 marked that &quot; the keelmen of Newcaftle purchafe great quantities of fat meat, as 

 they follow the cuftom fo ufual in Scotland^of boiling their meat; the broth of which 

 feeds the family, whilftthey themfelves eat the meat, generally in a cold ftate, and in 

 great quantities ; and are thus enabled to go through the heavy labour they ufually 

 undergo. In many diftrid&quot;r.s,manufacT:urers and others bake their meat with potatoes 

 under it; and the fat, melted by the fire, falls upon the potatoes, and improves much 

 their tafte, and the nourifliment to be derived from them. In either of thefe ways 

 little if any of the fubftance of the meat is loft.f &quot; 



But fuch fuppofi tions as the above are probably futileon other principles, as there 

 does not appear to have yet been any other difcovery made for increafing the quantity 

 of mufcular fubftance, or leanflem, than that of cultivating the fattening property 

 of animals. It has long been an obfervation among breeders and graziers, that 

 good fat makes good lean.&quot; The importance of this propenfity is therefore con- 

 iiderable,and requires the particular notice of the modern breeder in the railing of 

 his live Hock. 



There remains another property that ought to be regarded inthe breed of animals, 

 as it in fome meafure furnifhes the means of determining the difpofition to fatten,, 



* Sir John Sinclair in Farmer s Magazine, vol. IlL t Ibid, 



