168 MASSACHUSETTS AGRICULTURE. 



be designated, and to file with the secretary a written statement 

 of their produce at such trial ; also the manner and expense of 

 keeping. We would also suggest, that, for the benefit of the 

 public, copies of the statements should be posted upon the pens 

 where the animals are. 



And now for the reasons which influenced us in making the 

 recommendations of award. As the society requires nothing of 

 competitors except to furnish a pedigree of each of their ani- 

 mals in this class, we had nothing else to guide us except out- 

 ward appearances, which are not always reliable. 



The writer of this Report believes there would be just as 

 much propriety in awarding premiums on work-horses or oxen, 

 without a trial with a load, as there is in awarding premiums 

 on dairy cows, without knowing either the amount or quality of 

 their milk. 



J. P. Reed, Chairman. 



From the Report of the Committee. 



Fat Oxen. — If there is any one class of cattle more than an- 

 other, that adds to the attractiveness of an agricultural exhibi- 

 tion, and makes it really a " feast of fat things," it is the presence 

 of a large number of fat oxen. There is an old time saying, 

 that " bread is the staff of life." Your Committee think beef 

 is a very good support to lean upon. If the statistics of the 

 number of cattle slaughtered in any one year, were here pre- 

 sented, the question, that beef is only second to bread, would be 

 fully sustained. And another question, from whence comes all 

 this great number, would be as readily replied to, from " the 

 cattle upon a thousand hills." Suppose we look into this mat- 

 ter of beef a little, and see how much of it would really bear 

 the description which the fruit culturist gives his fruit : " Flesh 

 tender, juicy, rich, sweet and almost buttery." 



In regard to the production of beef, very much of it hardly 

 deserves the name. Oxen that have been worn out with labor, 

 poorly fed, muzzled when " treading out the corn," kept till 

 their bones are like pillars of brass, and their sinews cables for 

 shipping ; cows kept for dairy purposes till their systems are 

 all worn out and exhausted ; these two classes of cattle are put 

 in pasture or stall and fattened for market ; and the result is, 

 your nice beefsteak, which you aim to get, has to go through a 



