1920.] The Smith field Clvh and its History. 799' 



dead weights are recorded above each carcass, which is finally 

 sold by auction. Of late years, table poultry has been included 

 in the show. 



This well-known exhibition dates from 1799, wTien the 

 Smithfield Cattle and Sheep Society, instituted in the previous 

 year, held its first show^ at Wootton Livery Stables in Dolphin 

 Yard, Smithfield. There were four classes, tw^o for cattle and 

 two for sheep, and the prizes offered amounted to 50 guineas. 

 In 1802, the title " Smithfield Club " was permanently adopted. 

 At the first meeting there w^ere 113 members; .the number is 

 now over 1,000. In 1800 the Duke of Bedford, then President, 

 in a speech delivered at the annual dinner, defined the real aim 

 of the Society. " Without doubt," said His Grace, " there 

 are two things we are most solicitously to avoid. First, most 

 certainly not to associate to raise prices, and secondly, w^e 

 ought to prepare no measure which' might have even the 

 appearance of raising the prices. The only true object of the 

 farmer is to profit, not by high prices, but by great products." 



The primary aim of the Smithfield Club is to encourage the 

 selection and breed of the best and most useful animals for 

 the production of meat and to test their capabilities in respect 

 of early maturity. Owing to the latter consideration, no 

 animal more than three years old is shown, except in the case 

 of Highland cattle. In the opinion of the Secretary of the 

 Smithfield Club, Smithfield Shows have been of great benefit 

 to breeders, as these exhibitions have brought out the poten- 

 tialities of cattle under proper feeding. Breeders, not only 

 in this country but also abroad, are greatly interested in the 

 result of the competitions. The weights and ages of the animals 

 are published. These records help the farmer in the regula- 

 tion of food. This important point is further emphasised by 

 the carcass competitions. In a notable instance an animal 

 under three years old weighed one ton. 



In former days, cattle of 5 or 6 years old were shown and 

 then fattened. These were unquestionably enormous beasts,, 

 but the quality of the flesh was far below the present standard. 

 Nowadays such a policy does not pay; farmers require a far 

 quicker return for their labour and money. In like manner 

 lambs fetch better prices than wethers, and the tendency is 

 towards early maturity. There used to be a class for pigs 

 under 9 months and another for those under 12 months; now 

 the classes are for pigs under 6 and under 9 months old. With 

 proper feeding a pig can be got quite heavy enough in 9 months 



