14 Introductory References. 



on sources of Tenderness, and in other chapters. Also in 

 chapter XIII., on the origin of character in old breeds of 

 British cattle. 



Farmers who feed common steers will ascertain b)- refer- 

 ence to chapter XVII., on loss of muscle and food value, 

 why good steers, in a half-fat condition, fail in many cases 

 to gain much in weight for weeks or months, when tied 

 up and well fed. A source of great loss in food value, from 

 the common practice of tying up to feed, is also explained 

 in chapter XVIII. The subject of Crossing, chapter XL, 

 presents facts that we believe may cause some surprise, par- 

 ticularly to those who resort to light-muscled sorts or fam- 

 ilies of cattle, with the expectation of improving value in 

 the grades. Epicures will find the sources of gustatory en- 

 joyment, or prime quality in meat, discussed, and in some 

 degree explained, in chapter XVIII. , on exercising cattle 

 while fattening. Dealers in cattle, and those in search of 

 good cows, will find points of practical interest, clearly 

 stated in chapter VIII., on Selecting cows, and Handling 

 qualities, and in parts of other essays. 



Those who are firm in the belief that Guenon's sysfcfii is 

 valuable, will find the origin of the various marks described 

 by him explained in detail, with a full and fair review of the 

 subject in chapter II., on Guenon examined. While man) 

 other matters are treated, the consumers of meat may find 

 hints and facts in chapters VIII. and XVIII. , on feeding to 

 maintain food value, and on loss of muscle and fooil value, 

 and in the latter part of chapter VIII., on Handling qual- 

 ities, of keen interest to them, some causes of variation in 

 quality in different parts of the same animal, being stated. 



Cheese factory patrons and jirivatc dairymen will find 

 in the several chapters of r.ook III., topics of jirofound in- 

 terest, discussed in a clear manner, by demonstrative rea- 

 soning, aided by illustrations; and in chajjter XXX, on 



