Saving of Muscle. 181 



farmers and feeders fatten their hogs mainly in the clover- 

 field, as probably happens in other localities. One of 

 their number* — a model farmer — fattens about loo Berk- 

 shires a year, in this way, with full success. 



By gentle exercise the muscle fibre is kept alive, and the 

 natural proportion of lean flesh in the hams, and generally 

 throughout the animal, is maintained. The fat accumu- 

 lated is thus added to the lean basis instead of transform- 

 ing much of the lean flesh into fat, so wasting muscle, as 

 is done by keeping either cattle or hogs closely confined 

 and inactive while they are fattening. 



The bright red color and fine flavor in steak and juicy 

 beef, and in ham and bacon having mingled layers of fat 

 and lean, indicate nutritive value in the quality of the 

 meat ; the bright color being due to the presence of vital 

 oxygen, supplied in extent according to gentle exercise, so 

 maintaining the flesh basis or muscular proportion in fat- 

 tening animals of any kind, in contrast witli the inferior 

 quality and poor flavor of dark-colored meat, that are 

 mainly due to confinement and the presence of excretory 

 matters in the blood. 



To purity of quality, greater nutritive value, juiciness, 

 and fine flavor, add the higher price for superior value, 

 the greater certainty of demand, the satisfaction arising 

 from success — and all from maintaining the natural mus- 

 cular basis of fattening animals by gentle or moderate ex- 

 ercise, while adding fat ; this series of advantages appears 

 sufficient to warrant the continuance and extension of the 

 practice of giving gentle exercise to cattle and hogs while 

 they are being fitted for use to supply meat-food of good 

 quality. 



* Hon. Sam. W. Matter. 



