190 THE WORLD'S MEAT FUTURE 



formulated under recent. Legislation by which it. is hoped the 

 pastoralists of the Province will be encouraged to devote more 

 attention to sheep than has been done in the past. Briefly, the 

 Government's proposal is this : through an arrangement made 

 with the chartered banks, assistance will be given where it is 

 needed to all farmers to buy sheep. The Department of Agri- 

 culture will not only arrange to buy sheep for the farmers, but 

 will also buy from the farmers any good breeding stock that 

 may be available. If a farmer needs credit, he may consult a 

 local banker, and from him obtain the necessary forms. If 

 sheep are not to be had in any given locality, a farmer there 

 resident will be given an opportunity to purchase through the 

 banks and the. Agricultural Department in another part of the 

 Province. 



The Canadian Minister of Agriculture, in a pamphlet dealing 

 with beef-raising, says : " Canada recognises that to succeed 

 in the production of beef the requirements of the purchaser 

 must be complied with. The standard of the beef market has 

 changed greatly in recent years. Not many years ago the best 

 market demanded large, heavy, thick bullocks weighing 1800 

 to 2Q00 lb., but the demand has changed, and cattle of that 

 description are no longer in demand. The bullock that com- 

 mands the highest price is a compact, well-finished animal 

 weighing not more than 1500 lb. on foot, and if he weighs only 

 1200 lb., he will command the highest market price, provided 

 he has the form, quality and finish. Even the thousand-pound 

 ' baby beef ' is looked for by the man with the money on this 

 side of the Atlantic, but such cattle are not shipped abroad. 

 This change is greatly to the advantage of the producer, as, 

 other things being equal, the younger the animal goes to market 

 the less is the cost of food and the greater the profit to the pro- 

 ducer. 



Quality and Weight of Cattle 



; ' The British market demands cattle of moderate weights, 

 good quality, and carrying sufficient fat in connection *with the 

 lean meat to secure a high degree of excellence without waste. 

 To secure delicate flavour and tenderness a certain proportion 

 of fat is necessary, and this should be incorporated with the 



