74 TYPES AND MARKET CLASSES OF LIVE STOCK 



the advice of his neighbors, he successfully drove sixty-eight 

 head of cattle from the Scioto to Baltimore, and disposed of 

 them at a profit. This gave a great impetus to the western 

 cattle business of that time, and afforded a means of marketing 

 corn. In 1817, Felix Renick drove one hundred head of prime 

 Shorthorn steers to Philadelphia, receiving $134 per head for 

 them. He became the leading producer of high-class cattle in 

 Ohio, and one of the most extensive breeders and feeders in the 

 United States. R. R. Seymour, of Ohio, fed 100 to 700 annually, 

 and in 1841 drove 840 head to Philadelphia. 



One route from Kentucky to New York City covered about 

 800 miles and required over ten weeks to complete it. Another 

 route from Lexington extended to Charleston, S. C., a distance 

 of 550 to 600 miles. Drives to the eastern seaboard were made 

 from as far west as Iowa, and even Texas cattle passed eastward 

 in this manner. There is record of a drove of several hundred 

 cattle from Texas passing through Pennsylvania, on the way to 

 New York City, which had left Texas four months previously. 

 Sheep were driven across country also, notably from Vermont 

 to Virginia. Large numbers of hogs were driven to market, 

 but they were a more active type than the modern fat hog. 

 By 1860, few hogs were driven any considerable distance. Today 

 we do not even drive hogs from the farm to the shipping point, 

 but haul them in wagons. 



Development of large markets. The large live-stock mar- 

 kets grew up with the country. As long as the market was 

 simply the scene of barter in live animals for local use, no large 

 markets were developed. About 1830 pork-packing was begun, 

 and this furnished the first impetus to the creation of large 

 markets of more than mere local importance. Pork could be 

 pickled, salted, and smoked, and the fat rendered into lard, 

 and the products thus produced could be shipped to distant 

 points. As these products met with good demand, pork- 

 packing was the natural beginning of a vast meat-manufactur- 

 ing business, tending to centralize the hog markets, and much 

 increase them in size. So far as cattle were concerned, how- 

 ever, the development was not parallel. Outside of an article 

 known as barreled beef, which was put down in salt, packers 

 had found no method of handling beef as they did hogs. Not 

 until the era of the refrigerator car, beginning in 1875, were 

 cattle of much interest to packers, and not until that time did 

 the large cattle markets reach a maximum development. 



