BOB VEAL AND THE PUBLIC. 
188 
it; they would still eat it if it were available. From the stand¬ 
point of health and physical stamina they compare favorably 
with our native population who have not eaten this veal. Others, 
financially poor, upon whose tables meat seldom appears, would 
in time come to use it if reassured as to its wholesomeness. Bob 
veal should be marketed and, therefore, retailed at a lower rate 
than older veal. 
The economic side of the question is of great importance to the 
general public, for it involves the conservation of the meat sup¬ 
ply. Since 1890 the population of the continental United States 
has increased 41.7%, while that of cattle has increased only 
30.8% during the same period. The statistics for the more re¬ 
cent years show a still greater divergence, although the cost has 
increased. 
The honest farmer who carries on intensive dairying and 
does not find it profitable to raise all of his calves to maturity, 
or if the sex of the calf does not permit it to produce milk, must' 
suffer considerable loss. The skin of the calf may perhaps be 
sold for a dollar or less, but the law prohibits the sale of the car¬ 
cass for food purposes. Naturally, the farmer infers that the 
flesh is unwholesome. If the butcher may not be allowed to sell 
it to the public to eat, the farmer and his family are not likely 
to consider it a proper food for themselves. The result is that 
the carcass possessing a certain nutritive value, as far as proteids 
are concerned, is thrown away or cooked up and served to the 
swine or poultry for food. The waste in this respect must 
amount, in this State, to a number of thousand dollars. Much 
of this might be saved if the farmer were sufficiently aware of 
the nutritive value of the material and utilized it as food in his 
own family. In the country as a whole the aggregate must be 
large. Such a waste is serious in connection with a diminish¬ 
ing beef supply. 
Diseased conditions are less commonly found in the young 
as compared with the older animals, and where meat inspection 
is not practiced the probability of eating diseased tissue is less 
likely than when older animals are consumed. If it came to the 
