Sec. 4.] 



BEEVES. 



51 



.13 being identified with tlie alarming cattle disease prevailing in Massaclui- 

 setts in the snnimer of 18C0, is one of the largest importers of the valuable 

 stock known as the Dutch breed. 



61. The Hereford Bull.— This always fairly represents this good'breed of 

 cattle. Good, at least, for beef, and excellent for working oxen. Their 

 l>cef rates highest of all in the London market, and the few grades which 

 have been brought to New York have been highly esteemed. The objection 

 to thcni is, that they do not come so early to maturity, or, rather, to a salable 

 condition, as the Durhams. The breeders of Herefords contend that the 

 keeping that will starve Dnrhams will keep the Ilerefords in a thriving 

 condition. 



02. The Devon Bull. — In color and form a Devon bull is perfect ; always 

 of a pure bay-red color, of medium size, and progenitor of the handsomest 

 working oxen in America. The deficiency in size of the pure Devons, for 

 working oxen, is made up by crossing upon larger animals. These grade 

 oxen make as fine beef as any brought to the New York market. 



SECTION IV.-BEEVES. 



ross and Net Weight of Beef Caltle.— The ordinary 

 rule of ascertaining the net weight of beef cattle' 

 from the live weight on the scales varies, accord- 

 ing to quality, size, and age, and after all, is no rule 

 at all, because it is entirely a matter of agreement 

 .between tiie parties at the time. 



It also depends upon the locality. In New York, 

 the net weight of the beef in the quarters only is 

 Avantcd. In Boston, the hide and fat are included, 

 counting those products equal to one quarter of the 

 beef, or, rather, calling the whole five quarters. Tliero. 

 the net weight of a fat bullock is estimated at CO to 

 68 lbs. of each 100 of live weight. In extra line 

 animals the per-centage is higher. 

 In New York, where the hide and fat are left out of the calculation, the 

 bullocks are estimated at 55 to 60 lbs. net to each 100 lbs. gross; and if the 

 animal is very fine, the estimate runs from 01 to 64 lbs. net to each 100 lbs. 

 gross. Extraordinary animals sometimes dress 65 or 00 lbs., and even higher, 

 and ordinary and lean stock run from 55 down to 47 lbs., though not often 

 below 50 lbs., or one lialf the live weight at home. The common j^ractice 

 at the West is, to weigh fatted cattle some hours after feeding ami a little 

 exercise, and calculate the net weight at 55 lbs. per 100 of the live weight. 



