174 Oattle Prohlems. 



every large farm, from active, regular exercise at all sea- 

 sons? 



Whatever the practical answer may be, we are confident 

 that the coveted quality of mingled streaks of lean with 

 fat in pork and bacon will not reappear in the meat of 

 hogs, unless from the influence of increased and regular ac- 

 tivity in large pastures. Nor can the equally-relished and 

 desired juicy beef and fine-flavored meat be produced in 

 cattle, without regular activity during their growth to de- 

 velop the muscles. And moderate activity is necessary 

 during the fattening of cattle to prevent the muscles from 

 wasting away ;* for only by exercise can muscle be de- 

 veloped or maintained. And activity is equally necessary 

 to supply the muscles with blood, and prevent great loss 

 from the dying and [wasting of this most valuable part of 

 animal growth, which is .^valuable for labor as well as for 

 food. 



* See chapter on esercise for fattening cattle. 



