Selecting Milk Cows. 85 



chapters of this work, a few well-known facts in relation 

 to the influence of activity on meat quality, demands the 

 consideration of consumers everywhere, ist. The meat 

 of certain animals — sheep, cattle, and poultry — is preferred 

 to, and commands a higher price, and is in greater de- 

 mand in the English market than the meat of other 

 animals. For, the mutton of Welsh Mountain sheep, and 

 of the South-downs, and Cheviots, all subsisting on short 

 and scant feed, regularly brings from 2 to 3 cents per lb. 

 more, than much larger and fatter mutton ; the prac- 

 tical reason being the greater value of the mutton, because 

 the sheep supplying it are more active, performing their 

 excretory breathing functions more fully, and so producing 

 a purer, healthier, and better flavored quality of meat. 



The same is true of the Kyloe and other active cattle of 

 Scotland, and the Devon and other active cattle fo 

 England. Their flesh is better flavored from their better 

 quality of blood, which results from greater activity, so 

 that the juicy, sweet meat of active cattle generally sells 

 at from 2 to 4 cents per lb. higher in price than that of 

 inactive cattle. 



In poultry, the same distinction holds; the active lively 

 breeds, usually smallish in size, supply the healthiest and 

 best quality of poultry meat. 



The same is true of wild fowl and deer ; the best quality 

 of meat being obtained from those varieties or breeds 

 that are regularly the most active in getting subsistence, 

 whether on the wing, or, like ducks and geese, in the 

 water, or on foot. 



And even in the finny tribe, the same holds; it having 

 been ascertained that the Trout and other fish remaining 

 in their natural habitat — the natural water-courses — are 

 much superior in the quality of their meat to the in- 

 active fish — that are restricted in their natural activity — 

 in small, artificial ponds ; the reason being the greater 



