H 
NATURAL HISTORY. 
ftrength to the fervice of mankind, ^he 
ox, in particular, will grow to a prodigious 
fiz-e, an extraordinary inftance of which is 
at this time to be feen in London , he was 
bred at Gedncy, in the county of Lincoln, 
and is allowed by judges to be much the larg- 
efi; and fatteft ox ever feen in England ; his 
beef and tallow alone being computed to weigh 
350 ftonc, or 2800 pounds weight. 
There is no part of this animal without 
utility ; the blood, fat, marrow, hide, horns, 
hoofs, milk, cream, whey, urine, liver, gall, 
fpleen, and bones, have each their particular 
qualities. The hide, w'hen tanned, is manu- 
faftured into boots, flioes, and various other 
accommodations in life ; vellum and goldbeat- 
er’s fkin are allb obtained from thefe animals ; 
the hair, mixed w'ith lime, is ufed to cement 
our buildings ; combs, knife-handles, boxes, 
buttons, drinking velfels, tS:c. are made of 
their horns, which are alfo ufed as antidotes 
to poifon, the plague, and linall-pox : glue is 
made from the chips of their hoofs, and the 
parings of the raw hides. Their bones are 
an excellent liiblfitute for ivory ; and their 
feet afford an oil, fo generally known under 
the name of neats' foot oil, that it needs no 
defeription here. The blood is an excellent 
manure for fruit trees, and the chief ingredi- 
ent of Pruflian-blue : the gall, liver, fpleen, 
and urine, are ufed in Medicine. Milk, 
cheefe. cream, and butter, are too common 
to require particular mention. The fleih is 
u of 
