REMARKS ON THE CATTLE SHOW. 
53 
than a smaller variety: hence the weight of animal nutriment for 
mankind to be obtained from a given extent of pasture or of artifi¬ 
cial food is less when a large variety prevails than with a smaller. 
Again ; there is no comparison between the quality of the 
meat of a large and a small stock; but there is a medium for all 
things: it would be dangerous to have animals too small as too 
large, though even under-sized animals are better than over-sized. 
Independently of the finer quality, the proportionate weight is al¬ 
ways greater. Who would suspect that a little Down sheep would 
make its 25 lbs. per quarter, running its opposite but larger con¬ 
gener, a Leicester, so close in weight] Why is this] Because 
there is less loose flabby cellular tissue, smaller bone, and firmer 
muscular fibre and fat. 
Let any one try the experiment himself between the long- 
woolled and the short-woolled mutton: we have; and know not 
only which is the most palatable, but which contains the most 
nutriment, weight for weight. Not that our long wools are to be 
undervalued, unless food alone be the object for which they are 
kept: but it becomes a question in this age, and looking at the 
quantity of wool which is now imported, whether it would not be 
a national benefit to increase our stock of short wools, and, of course, 
diminish our long-woolled breeds of sheep; as a food question, no 
doubt could exist which ought to be the policy. 
Since writing the above, we have perused some able comments 
by the Editor of “ The Mark Lane Express ” on articles on this 
subject in the “Times,” “ Chronicle,” and “ Herald;” and in many 
respects the opinions there given coincide with our own. There 
is one point, however, in which a popular but very fallacious 
error is allowed to take the place of argument; that is, as regards 
what is called the “ laying-on of serviceable meat upon the parts 
most required.” This laying-on of meat is a fallacy; it is no¬ 
thing more than the addition of a certain portion of fat, which is 
deposited between the fibres and in the cellular tissue surrounding 
the muscles, which are, properly, the meat. Now, unless the 
animal has this meat or muscular fibre well developed, no feeding 
in the world will make it, or even increase it. There may be a 
large deposit of fat, fat being only nutriment stored away for the 
future wants of the system. But during this process of fattening 
