298 



HIST OK Y OF HEREFORD CATTLE 



show that came under the butcher's hand. In 

 this we may have been in a measure successful, 

 as the minute filaments of the muscular fibre 

 of the fine handling steer appeared under a 

 lens of high power to be a little finer than 

 others possessed, though the difference was not 

 pronounced, was, in fact, slight, not manifest 

 enough to base a distinction upon. This will 

 be conceded when it is considered that the 

 slight difference, if any existed, was only dis- 

 covered through a very high magnifying 

 power applied to a single filament, being the 

 100th division at least of a single minute 

 muscular fibre. One object of this examination 

 has been to discover, if practicable, outward 



GOOD BOY (7668) 76240. 

 Bred by Earl of Coventry. 



signs that would point with tolerable certainty 

 to the inner structure during the life of the 

 animal, that we might be able to predict, while 

 the animal was upon its feet, what its fibre 

 would be upon the block, and the extent to 

 which this would be marbled. 



"Hence, it is quite fitting, at this stage of 

 the discussion, to refer to the fact that the 

 deer, as well as many other animals, have ex- 

 ceedingly soft coats and pliable skins, yet no 

 marbling of the flesh. These facts have their 

 bearing, and point distinctly to the need of 

 more lessons and closer study. We should 

 think it doing violence to intimate that a steer 

 of coarse outward texture and heavy bone, 

 would show flesh of equal quality with one pos- 

 sessed of a moderate bone and general marks 

 of fine texture upon the surface. But, as for 

 any difference observable in the exterior struc- 

 ture of the steers shown at the late exhibition 

 appearing to indicate a finer flesh fibre, or 

 better degree of marbling, we think the evi- 

 dence brought out through the tests upon the 

 interior structure point not very distinctly to 

 either beast. 



"It occurs to us to hint, in conclusion, that 

 the Board of Agriculture should require ex- 



periments upon low as well as high-grade 

 meats, and that these tests should include the 

 careful cooking and testing of the cooked 

 samples. This test is applied to all other kinds 

 of food entered for prizes. Our bread, butter, 

 cheese and preserve making do not now need 

 the safeguards of prizes and tests nearly so 

 much as do our meats, as the differences in the 

 latter are so imperfectly understood, even 

 among the better class of consumers." 



We give herewith the outlines fairly repre- 

 senting these two breeds Hereford and Short- 

 horn at the heart-girth, (ff 201a) supposing 

 them to be cut in two parts, at that point. It 

 will be noticed that drawing a line horizon- 

 tally across the centers of these two cuts, the 

 greatest weight of the Hereford is above, and 

 of the Shorthorn below such line. 



We represent also a cut of a Hereford cow, 

 and have drawn the lines as they appear, and 

 marked and numbered the different cuts. 

 (flSOlb.) 



The line running from the neck to the but- 

 tock would correspond with supposed line 

 across the circular outline, and above this we 

 may term the top. 



In this cut may be found the prevailing or 

 usual form of* the Hereford. They are always 

 better topped, or in other words they are the 

 best in the best parts. 



The parts numbered 1, 2, 3 and 9 are always 

 better in weight and quality in the Herefords 

 than in the Shorthorn; 10 and 11 are equally 

 good as to weight, and better in quality. On 

 this the advocate of the Shorthorn would take 

 issue, for if in any point they have a show 

 of quality with the Hereford, it is at this 

 point; 12 (the thigh or round) with the Here- 

 ford is heavier on the inside and lighter on 

 the outside, while the Shorthorn is lighter on 

 the inside and heavier on the outside, giving 

 the Hereford the largest amount of good beef 

 here. 



The parts 4 and 5 are better in the Here- 

 ford than in the Shorthorn, and in the Here- 

 ford better than 2 in the Shorthorn ; 3 is where 

 the fore roasts are cut from, and where the 

 Hereford makes his weight of fore quarter 40 

 per cent thicker meat, and of the best quality. 

 The top of the cow in the circle outline broad 

 and full in the crops is the rule with the 

 Hereford and the exception with the Short- 

 horn. And good meat is carried nearer to the 

 horns and hocks on the Hereford than on the 

 Shorthorn. The value of the Hereford on any 

 market where known is above that of the 

 Shorthorn because he is better in the best 

 places. 



