Ch. XXXIV.] STALLING. 383 



flesh can only be laid on in proportion to the consumption of food ; for 

 this — although a notion which is very commonly entertained — would render 

 judgment unavailing. Now it is well known to all dealers in cattle, that 

 although a lot of beasts may be bought from the same farm upon which 

 they were all bred, yet they will not be all found to feed alike, — some 

 being what are called " hard feeders," or consuming more food, with a less 

 aptitude to fatten than others. This arises, in fact, from the nature of the 

 animal, and has been ascribed to the difference of temper, which in some 

 is more restless, churlish, and unruly than others ; it is, therefore, more 

 profitable to feed an ox of a kindly disposition than one of an opposite 

 character. It is indeed true, that this disposition to fatten — as arising 

 from temper — may be equally found in every kind of stock; but not so in 

 point of early maturity, which depends in a great measure in superiority of 

 breed. 



The produce of fat cattle in beef may be stated as depending upon the 

 various considerations of breed, age, and condition ; together with the kind 

 and quality of the food consumed. This accounts for the disparity in the 

 results of many experiments made upon the subject, and for the variety of 

 opinions entertained respecting the peculiar value of the different breeds. 

 It is thus the opinion of many persons that a four or five-year- old Scotch 

 ox carries beef of more prime quality, and of a higher price, than any young 

 ox of another sort ; yet oxen of two to two and a half years old are now 

 continually brought to market, and, if both are equally ripe, the difference 

 in quality of the meat is said not to, be discernible*; and the feeding off at 

 that age is a system which is fast gaining ground, as appearing to make a 

 quick return for capital. If so, as the object of all farming is profit, and 

 this early maturity has been shown to belong in a superior degree to the 

 Herefords and short-horns, it would be evidently prudent to confine the 

 purchase of fatting cattle to those breeds. But, independently of their 

 requiring large quantities of hay and oil-cake, or equally nutritious food, 

 while the small Highland cattle can be fatted upon grass and turnips, we 

 are strongly of opinion that the flesh of a four-year-old ox will ever be 

 found more marbled with fat and lean, more rich in its juices, and finer 

 flavoured, than one killed while growing, at two years and a half; and in 

 this we are upheld by the difference of price invariably maintained in 

 Smithfield market. Neither can we help adverting to the remark of the 

 late George CuUey, — " That a plain, coarse, ugly animal may pay more 

 than a fine, well-made one, because the coarse one is bought at a mucli 

 less price in proportion ;" yet we cannot too earnestly impress upon the 

 feeder the propriety of purchasing those cattle for the stall which have the 

 finest points in their form ; for these will not only carry beef of the finest 

 quality, but will consume less food in proportion — particularly as they attain 

 age and fatness — and will thus, generally, realize the largest profit on their 

 fatting. 



STALLING. 



When the cattle are purcliased, the next consideration is their manage- 

 ment in the stalls ; which requires no common share of attention, as the 

 manner in which it is conducted may affect the thriving of the beasts 

 nearly as much as the quantity and quality of their food, — and the farmer 

 who thinks that he has only to throw them plenty, without regarding the 



* Thus Mr. Dickson says, that a " well-fed two-year-old short-horned heifer will 

 fetch as much per stone at Morpeth market, if not more, for cutting up, than any 

 aged ox."' 



