Early Fattening and Breeding. 145 



tent of time having been naturally established in the pro- 

 cess of developing full growth and mature quality together. 

 The juicy qualities and nutritive value of beef being con- 

 tained in its muscular or fleshy parts, a greater quantity of 

 nutritive meat, that is, better in quality, is produced by 

 keeping fattening-steers till mature age, increasing the 

 weight and value, without increasing the number ; mod- 

 erate exercise while fattening preventing waste of muscle, 

 and so maintaining the best qualities and fullest extent of 

 food-value in the meat, which is the legitimate and bene- 

 ficial object in producing beef food. 



