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LONDON SAUSAGES. 
first premium at the New York Show. The weight of meat 
will, however, seldom exceed half the live weight. In New 
York bullocks are seldom or never put upon the scales to 
determine the price to the butcher. The average weight of 
cattle, properly termed “ beeves’* in the New York market, 
is now about 700lbs. 
In 1855, the quantity slaughtered was 172,000 oxen, and 
10,720 cows and calves, and the price of meat was 9| cents 
a pound. Philadelphia slaughters about 90,000 head of 
cattle, and the total number of cattle consumed by the town 
population of the United States is set down at about 800,000 
head, valued at <£8,000,000. 
The statistics we have given of slaughtered animals pre- 
sents a startling and sanguinary array of facts of especial 
interest to the grazier; for we have in the present instance 
looked chiefly into the cattle trade. Few of us think, as we 
sit down to our rump-steak or pork-chop, our sirloin or leg 
of mutton, of the awful havoc of quadrupeds necessary to 
furnish the daily meals of the millions. If the hecatomb of 
animals we have each consumed in the years we have lived 
were marshalled before us, we should stare aghast at the 
possibility of our ever having devoured the quantity of 
animal food, and sacrificed for our daily meals the goodly 
number of well-fed quadrupeds of the ovine, bovine, and 
porcine races. — Farmer's Magazine . 
LONDON SAUSAGES. 
London sausages — including the sub-divisions of save- 
loys, black-puddings, and polonies — have always been re- 
garded as somewhat dubious articles of food : being neither 
fish, flesh, fowl, nor good red-herring. The process of their 
manufacture has been described as equivalent to a practical 
illustration of the adage, “ Give a dog a bad name, and hang 
him.*’ Horses, dogs, and cats are reputed to startle with pro- 
phetic dread at the sound of a sausage-machine ; and writers 
on instinct can adduce no parallel incident to that recorded by 
the disconsolate sportsman, who, whilst regretfully whistling 
the summons of his lost Ponto, observed some sausages in a 
neighbouring window simultaneously wagging their tails. 
We have lately learnt that these insinuations present the 
proceedings of London sausage-makers in a rather favor- 
able light. It appears that they consider tender young 
