MEXICO, 579 



Mezquite posts are set upright so as to make a large " corral," into 

 which the animals are driven by horsemen who have rounded them up. 

 These are very interesting occasions. One set of horsemen bring up one 

 herd, and by dint of shouts, lassos, &c., finally secure them in the "cor- 

 ral." 



All those which have no brands are lassoed, led out, thrown down, 

 and branded with the owner's mark. This brand is usually some letter 

 or letters of the name, but is often only a design. The idea is to make 

 a mark, usually on the left side or hip, which cannot grow out or be 

 blurred or obscured by another brand. Besides the main brand is an 

 ear brand, and some cut is usually made in the ear. 



When sold many sellers round up the cattle and add another or sell- 

 ing brand. All these brands are matters of record. Cattle cannot be 

 moved from one district (in Tamaulipas) without inspection. 



When sold the seller invariably gives a written bill of sale, on which 

 the brands are " painted " or rather written. To illustrate more fully 

 the appearance of the cattle after branding I give herewith some speci- 

 mens of such brands on file in this office. 



Wild cattle. Besides the cattle which are regularly guarded and 

 wbich are comparatively tamo there are in the southern part of this 

 State many cattle belonging to large "ranches" which are absolutely 

 wild. Many" of these are never branded, are fierce, and roam about in 

 their section unmolested by man. A very intelligent gentleman who 

 has a large ranch in that portion of the State estimated that there might 

 be 50,000 such animals in this State. 



Castrating. With a few " rancheros n the castrating is done when the 

 stock are branded, but the great majority leave this until they are three 

 years old. In other cases they are " twisted " or pounded. It is claimed 

 that a worm causes some trouble when stock are castrated, but this is 

 denied by the most intelligent stock-raisers. The latter tell me that 

 there is r.o danger in castration, and that it should be done at six mouths, 

 and that this method gives a better growth, finer stock, and much bet- 

 ter beef. 



Quality of beef. The beef is dark red, and when reasonably fat is 

 juicy and fairly tender. As beeves are never fed even for slaughter, 

 and as so much is bull beef or very staggy, it is not so good as it might 

 easily be made. In hot weather the beef is very watery and the weight 

 of the carcass is greatly diminished by drying after slaughter. 



Near Soto la Marina the beef is said to be finer than at any other 

 point in Mexico. The grasses are particularly nutritious and abundant, 

 and the prevalence of salt in the atmosphere keeps the stock in good 

 health and gives a finer taste to the meat. 



Retail prices. The prices vary in different cities and in different sea- 

 sons. In this city (Matamoros) where some fourteen are killed daily, 

 the price of the carcass is about 5 cents per pound Mexican coin 5 and 

 beefsteak, say, 10 cents American coin. 



How beef is Hold. Most of the beef is cut into thin strips, the bone 

 being left out. Formerly a roast or steak could only be bought by pre- 

 vious arrangement, so that it would be properly cut. The American 

 idea has, however, prevailed, so that one can now get meat properly cut 

 for steak and other purposes. More than half is still sliced off into" thin 

 strips to be dried for future use. All the stands in the market have the 

 price per pound printed above. This price is regulated by the city which 

 owns the market building and rents the stands. While the price is thus 

 fixed very few if any buy by the pound. The buyer picks out what he 

 wants and negotiates to see how large a piece or how many slices he can 



