226 THE COMPLETE GRAZIER. BOOK i. 



girth, and he obtains the amount, let us suppose, of 713 pounds, which, 

 allowing fourteen pounds to the stone, is fifty stones thirteen pounds, 

 or, according to the old computation of eight pounds, eighty-nine 

 stones and one pound. 



Suppose the animal weighed to be less than nine and more than 

 seven feet in girth, thirty-one is the number of pounds allowed to 

 each superficial foot, and under five feet, eleven pounds. For a half- 

 fatted beast, one stone in twenty must be allowed, and one stone in 

 the whole weight for a cow that has had calves. 1 Another rule is to 

 multiply the square of the girth by three times the length, and divide 

 the product by 21, the result indicating the weight in stones of 

 fourteen pounds. 



With regard to fat calves, we should observe that, in general, by 

 weighing the animal alive at the time of sale, and from the gross 

 weight deducting eight pounds from every score to be allowed to the 

 butcher, the remainder will be equal to the weight of the four quarters. 

 Thus, if a farmer wishes to ascertain the value of a calf at 8d. per 

 pound properly securing him so as not to do him any injury he 

 weighs him with scales or a steelyard, or in a weighing machine, and 

 perhaps finds the weight to be ten score, or 200 Ib. From this he 

 deducts eighty pounds, or eight pounds from each score, and the 

 remainder, 120 Ib., will be very nearly the weight of the four quarters ; 

 and this, at 8d. per pound, will be 4L As this rule will not, in general, 

 vary more than four ounces or half a pound, in a quarter or side, it 

 will be found to answer sufficiently well for general use. 



A very useful handbook, 3 which every grazier should possess and 

 use, was prepared by Sir J. B. Lawes in 1888. It is intended as a 

 practical guide and help to those who consider that grazing stock may 

 with advantage be bought as stores, and sold out fat, on the basis of 

 live weight. We quote from the author's " Explanations " : " Store 

 cattle contain about 50 per cent., or, if fresh, rather more, of carcass. 

 They may be considered well and cheaply purchased if the carcass does 

 not cost more per Ib. than the carcass of a fat animal. For instance, 

 if I am selling my fat stock at Qd. per Ib. of carcass weight, I should 

 consider that I was purchasing store cattle reasonably cheap if I could 

 obtain them for 3s. Qd. per stone of 14 Ib. live weight, or even 4s. if 

 they were fresh. Generally speaking the carcass of a store animal 

 costs rather more per Ib. than that of a fat animal ; but frequently the 

 price given for store stock is so high as to cause a serious loss on the 

 fat animal. Purchasing by live weight will tend to obviate this. 



" By the use of the scales the farmer is at once put in possession of 

 that knowledge which has been acquired by salesmen and butchers 

 from years of experience. I myself can form no opinion as to the 



1 For ascertaining the weight of cattle, we know of few more useful manuals than Renton's 

 "Grazier's Ready Reckoner," a small pamphlet consisting of tables calculated to determine 

 the weight of any animal within certain limits, sinking the offal ; and accompanied with 

 rules for taking such measurement. 



2 "Tables for estimating Dead Weight and Value of Cattle from Live Weight." By 

 Sir J. B. Lawes, Bart. Published at the offices of the Roj T al Agricultural Society of 

 England, 13, Hanover Square, London, W. Price Is. 



