132 



AGRICULTURE. 



If, however, we were to start a herd with pure-bred cows and 

 a common sire, the third race or generation would be only one- 

 eighth pure-bred. The continued use of a pure-bred sire will 

 in a few years bring the herd to the level of the sire. 



BEEF. As we have got most of our farm animals from 

 the British Isles, the names applied to them have come 

 from the same source. The living animals we call oxen, cows, 

 calves, sheep, swine, but the meat from these same animals we 

 call beef, veal, mutton, pork. Why these 

 two sets of names ? In early times the 

 living animals were tended by the Saxon 

 hind, and the meat was eaten by the 

 Norman lord or baron. Thus the names 

 for the living animals are Saxon names, 

 and the names for the meats are Norman. 

 But what is the meat ? It is made up 

 of fat and lean meat. The lean meat is 

 of the same composition as muscle ; in 

 fact, it is fine, tender, muscle fibre. Now 

 we can easily understand why the differ- 

 ent parts of a quarter of beef are not 

 equally valuable. In some parts the fibre 



Fig. 73A Side of Beef, 

 . Leg. 2. Round. 3 . Mouse is coarser, more like muscle as we gener- 

 s u s?r c ioin 4 6 V Ru y m p pieC 7' ally know it. We can understand why 

 Sf ; e 8 ndeS h USe 



SuriS?' J2 . 10 Mid F dTe e rib: the hind quarter, for instance, is tougher 

 rib fcb i 5 ul sh r in 'to. 'clod! towards the smaller or lower 

 i 7 . Neck, or stick ing-piece. s hank. 



the neck is tough, and why the meat of 



or ower part or 

 In finding the tenderest cut of the 

 carcass, we look for that place where there is plenty of flesh 

 and little work to be done, that is, where the muscles are least 

 developed by hard work ; this, by reference to Fig. 73, we 

 locate between parts 5 and 8. 



