county, and I never had beasts that improved faster. 'I 

 had some fine Hevefords, bought good meat at Hereford 

 October fair, but from the drift home (as is always the case), 

 they made little progress in feeding, in the first three weeks 

 of their being tied up. tf beasts that are put up in warm 

 places to stall-feed, have a great deal of long hair on their 

 chines, top of their shoulders, and necks, it is a good plan 

 to cut it off, for when the beasts are thriving, they perspire 

 much in their fore-quarters; the long hair consequently 

 gets matted together, and makes them very itchy and 

 uncomfortable. Brushing also tends to their comfort and 

 expeditious feeding. 



Many beasts are subject to be blown after eating their 

 green food. In such case, let them be kept moving in a 

 yard till the swelling goes down. If cutting, to let the 

 wind out, be necessary, it should be done with a pen-knife, 

 on the left side, between the haunch-bone and the first rib. 

 It is not very probable that either grazing or stall-feeding- 

 will ever again prove a profitable concern. Great quantities 

 of fat beasts and pigs will be imported from Ireland, even 

 should the condition of the Irish poor improve so decidedly 

 that the consumption of meat be increased two-fold, for 

 Ireland would still be capable of producing a sufficient 

 quantity for export to depreciate the price of stock in this 

 country. Those will have the best chance of making a 

 profit of grazing who can get beasts forward in winter, and 

 who have rich grazing land to make them early ready for 

 market, there being generally a fair demand for good beef, 

 in the months of July, August, and September. Times will 

 not admit of giving exorbitant prices for fancy breeds ; 

 still, however, I have found that it well answers to give 

 something more for beasts which evidently show some good 

 breeding, as such will fatten much sooner than mongrels, 

 and therefore at less expense ; and although there is not now 

 the same difference as there used to be in the price of meat 

 of various qualities, yet the finest is most readily sold at the 

 top price of the market. There cannot be a question but 

 that in the large breeds of cattle, the competition is between 

 two breeds only the Hereford and the Durham. I retain 

 the same opinion as to the merits of these two excellent 

 breeds, as I expressed more than twenty years ago. For 



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