THE OX AS CUT HP PGR FRESH MEAT IN AMERICA. 
43 
50 years, and are as good now as ever, and yield an 
abundance of pasture. 
Stock .—In respect to stock, Mr. Mills is one of the 
most spirited men on Long Island. He keeps over 
200 of the country Merinos for their wool, and a 
pretty flock each of Southdowns and Leicesters. The 
swine are pure Berkshire, and a very good cross with 
the large English white hog. The cows are Durham, 
derived principally from the stock of Charles Henry 
Hall and the late Peter Remsen. His young bull Hud¬ 
son is a capital handler, and a very fine animal all 
over, and of the true medium size. He was bred by 
J. F. Sheafe, Esq., of High Cliff, Dutchess County, 
and took the second premium in his class at the late 
State Agricultural show at Poughkeepsie. Though 
his pastures are light, Mr. Mills finds no difficulty in 
keeping this stook in good condition. The truth is, 
if Durham cattle of fine points and medium size are 
chosen, they will do well even on short feed. The 
young horses are a good lot, and very well bred. 
We particularly admired a fine grey filly of the Engi¬ 
neer stock. 
Buildings .—The barns, stables, and sheds, are am¬ 
ple and commodious, with proper divisions in the 
yards. The cider mill is the most complete we have 
seen. We wish we had a sketch cf it for our paper. 
It stands upon a side hill, the second story or loft on 
a level with the top of the ground. On to the floor 
of this the apples are tipped up from the carts, and 
then shoved along to a hole in the floor, opening into 
the hopper. The fixtures for grinding are on the 
coffee-mill principle, we believe, and are in the ground 
story below. The pommace comes out along side of 
the press, and is easily laid up for pressing. As fast 
as the barrels are filled, they can be rolled out on to 
carts on the lower side, and taken away. Much 
labor.is saved in handling the apples, pommace, and 
cider, by this arrangement. The cider made here is 
not for- drinking but for vinegar. Mr. M. has large 
orchards of good varieties of fruit, the most of which 
is fed to his stock. The house is of handsome archi¬ 
tecture, roomy and very convenient. An ample 
lawn spreads out in front, and a large well stocked 
garden is in the rear. Indeed, the whole concern! 
is an excellent specimen of the enlightened, substan¬ 
tial, Long Island farmer. 
We next visited the estate of the Hon. Selah B. 
Strong, at Setauket, a very rich tract of land lying on 
the Sound, and forming a peninsula of about 500 
acres. It is stocked almost entirely with sheep. Of 
this we shall give a full account hereafter. His man¬ 
sion, recently erected, is, to our fancy, a gem of archi¬ 
tecture, and we are promised a plan of it for some 
future number of this periodical. Thence we crossed 
over to Mastick, on the south side of the island, to 
the large estate of 3,300 acres, of Col. Floyd. This 
is now managed by his son, Mr. John G. Floyd, who 
has very wisely, in our opinion, retired from politics 
and taken to agriculture. He has gone into this busi¬ 
ness in an enlightened manner, and tried a great va¬ 
riety of experiments; but as they are not yet com¬ 
pleted, it would be premature to speak of them. This 
property is eligibly situated and can make any amount 
of sea manures. Mr. F. joins with us in one thing, 
and that is most heartily hating fences. His fields are 
large, usuajjy from 40 to 100 acres. We next found 
ourselves among the Tangiers. Verily, a few of these 
gentlemen hold small principalities, sq far as breadth 
of land is concerned. Some of their estates contain 
from 3,000 to 6,000 acres. Much of this land, 
however, is considered very indifferent; yet the time 
will arrive when it will all, doubtless, be under a high 
state of cultivation. But the system of managing it 
must be changed. It is preposterous to pay out high 
prices for manure from this city, at the present value 
of products; few will ever see their money back for 
it. Subsoil-plowing, clover, plaster, and sheep, would 
be our method of renovation. Perhaps guano ma¬ 
nure might answer; at all events, it is worth trying 
on a small scale, since the best of Peruvian is now 
offered here so cheap. Three cwt. per acre, costing 
$9, if properly applied, will work wonders with a 
corn crop. 
There are large tracts of land: 20,000 to 30,OOOacres* 
it is said, in the towns of Hempstead and Huntington 
alone—which are still in common, and of precious 
little benefit to any one. The towns ought to sell 
this land, and let it come under cultivation. Left as 
it now is, it presents a dreary waste. If gentle¬ 
men thought it worth their while to listen to us, we 
could propose an excellent plan for its cultivation, 
and one, we are persuaded, that would amply remu¬ 
nerate the occupiers. We have seen much worse 
land than this made to pay a fair profit. As now 
held and occupied, it is almost valueless. Sold out, 
and the proceeds put into a fund for the education of 
the children in the towns owning this property, it 
would be much more beneficial to the people. 
THE OX AS CUT UP FOR FRESH MEAT IN 
AMERICA. 
In our last number, we gave a cut illustrating the 
ox as cut up for salting in London, and full direc¬ 
tions for packing beef for the English market. It is a 
very important article, and not only of great value to 
those engaged in the provision trade, but to every 
farmer who either breeds or feeds cattle. We now 
give another cut nearly as important to the farmer, il¬ 
lustrating the manner in which an ox is cut up for 
fresh meat by the best butchers in America. The 
prices are those asked in the New York market 
January, 1845. 
The Ox as cut up for Fresh Meat.—Fig. 5. 
a. Neck for corning or mince - meat; price 2 to 3 
cents per lb. 
b. c d. Chuck rib for roasting pieces or steaks. 
It is sometimes left in one whole piece for large roasts 
for hotels or public dinners; and sometimes cut in two 
pieces only. If the animal be small, it may for mo¬ 
derate roasting cuts be divided into two only; price 7 
cents per lb. for roasts, and 8 cents for steaks. 
e. f. g. h. i, Middle or crop rib roasting pieces, also 
