THE BEEF SUPPLY 



of beef. Fd stew potatoes in veal stock, and 

 cook rice in water that had had a chicken 

 boiled to rags in it. There wa'n't a day that 

 he didn't have from one to four pounds of 

 meat put in his food, and all the time he was 

 gettin' happier an' healthier an' more peace- 

 ful to live with. When he died he was as 

 mild as a spring lamb with mint sauce 

 on it." 



It may be feared that pork, mutton, and 

 other forms of flesh will supplant beef. 

 This is not likely; first, because they are 

 never much cheaper for any length of time, 

 and secondly because for the great majority 

 of people they are less useful and less agree- 

 able for food than beef is. 



We have, then, as factors promoting the 

 demand for beef: Growing population, 

 betterment in the quality of beef, greater 

 inquiry for ordinary cuts, and finer cook- 

 ing; and as factors hindering the demand 

 for beef: Vegetarianism, and the use of 

 rival meats, neither of these causes being 

 likely to prove very potent. A review of 

 these various forces affecting the demand 



171 



