Tour in Elngland, No. io« 
H29 
Cattle, 
Sheep, 
Pigs, 
Calves, 
Average weight. 
159,907 656 lbs. 
1,287,070 90 “ 
254,672 96 « 
22,500 144 « 
No. of lbs. cousumed, 
104,898,992 
115,836,300 
24,448,512 
3,240,000 
Number of pounds of meat consumed, 248,423,804 
The average price of meat here is about 
6d per lb., which would make the value of 
what was sold in 1830, within a fraction of 
£6,210,600. 
In the edition of McCulloch for 1842, he 
says, that the amount of dead carcases 
brought into London since 1830, from the fa¬ 
cilities of steam navigation and railroads, has 
greatly increased ; yet notwithstanding this, 
he sets down the sales at Smithfield market, 
as amounting to 190,000 bullocks, 150,000 
sheep, 25,000 calves, and 25,000 pigs. We 
apprehend that there is a typographical error 
in this last item, of a cypher left out, and that 
he wrote 250,000 pigs. The population of 
London has increased one-third since 1830, 
and numbers now full two millions; it would 
therefore be fair to suppose that the con¬ 
sumption of beef, mutton, veal, and pork had 
increased in the same ratio; the average 
price of which, per pound, is fully equal at 
the present time, to that of 1830, which 
would make their value the past year, con¬ 
sumed in this great city, £8,280,800, or 
nearly $40,000,000 ; and all this is exclusive 
of salt meats, poultry, and fish, which would 
be another round item in the eating bill; and 
we fancy if all were counted, that John Bull 
would have to acknowledge to about 180 lbs. 
per annum, of fish and flesh consumed for 
each inhabitant of London; which is pretty 
fair feeding, as the world goes, and may well 
keep him in the portly condition which he so 
generally shows, in his land of fog and al¬ 
most interminable rain. 
The butchers here are a shrewd, intelligent 
set of men in their profession, and we no¬ 
ticed that they judged the stock more by 
handling than ours do at home. They are 
also more critical in considering the forms 
of animals, besides other niceties that we 
might be thought over refined, perhaps, if 
we entered upon their detail. They are a 
hearty looking race, and in moving about in 
breeches and white top boots, seemed gene¬ 
rally to verify the old saying of “ he that 
slays fat oxen should himself be fat.” How¬ 
ever, in this respect, the farmers and graziers 
who drove the beasts up for sale, were but 
little inferior in blooming health and condi¬ 
tion to the butchers; and had the respective 
parties themselves been entered for a premi¬ 
um, and we called upon as judge, we hardly 
know to which class we should have awarded 
the first prize. 
The cattle which bring the highest prices, 
and make the tenderest and best marbled 
beef, are the Kyloes, or Scotch Highlanders, a 
small black animal of which there are two 
kinds; those with horns, and those without. 
The average weight of these animals is 
from 500 to 600 lbs. They are hardy, 
thrifty, and tolerable quick feeders, living 
upon bleak mountains where other beasts 
would starve, and we must confess, that they 
are quite favorite animals in our eyes. 
The next in quality of meat of any parti¬ 
cular original breed, are the Devons ; and 
with them we include their cognates, the Sus¬ 
sex. Their average weight is from 700 to 
1,000 lbs. To these succeed the Herefords 
and Devons, averaging from 1,200 to 1,600 
lbs. Now come all sorts of breeds and cross¬ 
es, and mongrels ; just as we see them in our 
own markets, without any particularly dis¬ 
tinctive qualities, that are not found in great¬ 
er excellence in one or other of the above 
named animals. Between the Hereford and 
Durhams, there is a sharp rivalry; and it is 
with fat cattle from these superb breeds, that 
the prizes of the great annual national show 
at Smithfield, in December, are usually taken. 
The Herefords have lately been more often 
triumphant than the Durhams ; but we sus¬ 
pect it is more for the reason, that the 
coarser Short Horns are generally made steers 
of; the finer ones, being too valuable for this 
purpose, are reserved as breeders, for we can 
avouch from our own personal knowledge, 
that the beef of a fine well-bred Durham, kill¬ 
ed at 3 to 4 years old, is equal to that of the 
Kyloe, or anything else of the cattle kind 
which we have ever had the advantage of 
tasting. 
The English fat their animals longer and 
better than we do, and in that respect they 
are apt to be superior to ours ; but since they 
have begun to drive the beautiful Devon cat¬ 
tle of New England, and the grade Durhams, 
and Herefords of the west, to the Bulls’ Head 
in New York, the animals, with the excep¬ 
tion of not being as well fed, will make a 
fair comparison with those at Smithfield. 
We think that if some of our farmers in the 
vicinity of large towns, would adopt a sys¬ 
tem of high cultivation and soiling, and pur¬ 
chase up cattle as they are driven in from a 
distance, for re-fatting, as a class of people 
called graziers do in England, that they 
might make a good business of it, and become 
serviceable both to the stock-breeder and 
butcher, and be the means of furnishing our 
