10 STATES OF THE RIVER PLATE. 



the refuse matter bones and beef fibre are removed ; 

 the shank, shin, and other large bones are picked out for 

 shipment ; and the smaller bones and beef fibre are used 

 as fuel for the furnaces of the steaming apparatus, to the 

 extent required : the remainder is made into large heaps 

 and burned. The ash from this and from the furnaces is 

 the bone-ash of commerce. The manes and tails of mares, 

 and the tails of cattle, furnish hair, &c., for shipment. 

 The hoofs and horns are likewise shipped. 



The killing grounds for the supply of beef to the towns 

 present an animated and singular scene : A large open 

 space, with lines of pens, or 'corrales,' into which the 

 cattle of the different dealers are drawn. The butchers 

 purchase and select the animals they require out of the 

 pens ; all are mounted on well-trained horses. To take 

 out the selected animal, a lasso-man enters, throws his 

 lasso, and darts out of the corral, half dragging, half 

 chased, by the bellowing animal, while others keep back 

 the rest of the cattle. Another and another is selected, 

 lassoed, and drawn out : away they go with the lasso-men, 

 the animal either rushing after them or on some of the 

 groups, and followed by other horsemen at full speed, until 

 within reach to throw the second lasso, which is cast over 

 the horns or on the hind legs, and the two, taking con- 

 trary directions, bring the animal to a stand, or throw it 

 over. One of the men dismounts ; the horse, knowing his 

 work, keeps the lasso ' taut,' while the man approaches 

 the animal, and, according to its position, either hamstrings 

 it as a preliminary, or at once 'piths' it, by introducing 

 the knife behind the horns. The flaying then commences, 

 taking care that the carcase remains on the hide, on which 

 it is cut up, so that the meat is not soiled. The groups of 

 flayers, three or four to each animal sometimes as many 

 as sixty or eighty animals undergoing the operation of 



