256 



Tlie Ox Pennsylvania. 



Vol. V. 





THE ox "PENNSYLVANIA." 

 Live weight, 3350 Zis. ; t^eatZ weight, the 4 quarters, 2388 Z5s. 



iJtg-Ai years o?d ; Jred in the State of New York ; fed by J. Sheetz, Berks County, Pa. 



This magnificent animal, a cross between the Devon and Durham, exhibited in himself 

 the most perfect union of these noble breeds. The mild countenance, pure red colour and 

 delicately-formed points of that race of cattle, which stands amongst the foremost in the 

 ranks of Smithfield, " where prejudice cannot find its way," with the great depth and capa- 

 city of the improved Durham, were in him united to form one of the most splendid models 

 ever exhibited in this or any other country. The portrait, from which this engraving has 

 been made, was taken from the life, by J. A. Woodside, Animal Painter, No. 88 North 5th 

 Street, Philadelphia, expressly for the Farmers' Cabinet, and exhibits the noble animal, as 

 he really was, an honour to the country. 



He was purchased for the sum of $li300, and was slaughtered at Philadelphia on the 2d 

 of February, 1841. On cutting up, the beef was found to be elegantly mottled, the fat by 

 no means predominating to the degree that had been expected ; and in this valuable and 

 very desirable quality, the peculiarity of the Durham blood was most manifest, showing that 

 for this purpose, an admixture of the pure short-horn breed is of the utmost importance; 

 but for this, the five years' feeding which had been" given him, would have rendered the 

 beef too fat for ordinary consumption, which was not generally the case, the great propor- 

 tion of lean being remarkable, in so well-fed and ripe an animal: the kidney fat, too, was 

 comparatively light, showing that by means of the Durham blood, the flesh had been laid 

 on the most valuable points, and had not gone — as Bakewell used to say — " to make soap 

 and candles." The following particulars vi^ere ascertained by actual admeasurement, while 

 living, and when dead ; and are recorded for future reference. 



MEASDREMENT ALIVE. 



Height at withers 5' 7 



Girtli behind shoulders 11 



Do. over the loin 10 9 



Length, from nose to tail 10 3 



Depth, from brisket to withers 5 6 



Width across shoulder 3 



Do. across hips 2 10 



Do. across fore-arm 10 



Do. across hock 10 



Small of fore-leg below the knee, circumference 11 



Do. of hind leg H 



Width of horns at the tips 2 6 



MEASUREMENT WBEN DEAD. 



in. 



Depth of chine 22 



Do. of brisket ISJ 



Fat of brisket 11 



Top of ri b 7J 



Thickness of rib 12f 



Down the back 4 



On the loin 5 



Through the plate 9J 



Chuck, fat and lean 35 



Clean fat of chuck 4 



Through the round 12 



Rump, fat and lean 16 



Loose fat 334 pounds. 



