seo 
Tour in England, No. 10* 
markets with a superior quality of meat, to 
which, when the inhabitants became accus¬ 
tomed, they would purchase no other. 
The sheep brought to Smithfield, are more 
generally the South Downs, and Leicesters, 
together with their various crosses. The 
South Down mutton is the best; being much 
leaner and more tender than that of the Long- 
woolled tribes, and it usually brings one pen¬ 
ny more per pound in market. 
The best breeds of swine brought op to 
London are from Berkshire, and these are 
usually sent in fresh killed. With live hogs, 
the market at Smithfield^seemed to be nearly 
monopolized by a breed from Sussex, from 
the reason, we suppose, of the greater conti¬ 
guity of this county to the market. We 
can’t say much in favor of these animals. 
They have sharp backs, long noses, and large 
lop ears. Their color is alternate white and 
black, in large patches or broad belts around 
the body ; and they are certainly a profitless 
race, compared with any of the more im¬ 
proved breeds in Sussex, and indeed any 
other part of Great Britain. 
Since the reduction of duties on meat in 
England, large quantities of beef, mutton, and 
pork can be exported there, provided the 
right kind of animals are bred, properly fat¬ 
ted, cured, and put up for the British market. 
But we regret to say, that a large portion of 
the American cattle, as now bred, are totally 
unfitted to cut up for barreling Mess Beef, 
which is the most profitable and desirable 
quality for us to export; and we here give 
the outlines in four different positions, of a 
good ox, in order to convince our farmers 
of the truth of so strong an assertion. We 
also accompany these with an engraving of 
an animal of another kind, not for the pur¬ 
pose of ridiculing it, but to show the marked 
difference between breeds. 
i 
Fig. 28. 
