The New York herald. [volume] (New York [N.Y.]) 1840-1920, 1856-06-22

State or as free State? For this contest these
two propositions cover the whole ground.
New York Cattle Market-The supply a
Cattle-Abattoirs.
The New York cattle market is in fact Of
more vital Importance than the stock market
Capitalists and fools are apt to frequent Wall
street; but all classes, rich and poor, find visit
to the butchers stall indispensable. A third
mortgage railway bond is thing of fancy, but
joint of meat is happy reality.
We keep no minute record of the droves which
come down the Fifth avenue, to the horror and
disgust of the fashionables who inhabit that quar-
ter We do not initiate the example Of some of
our contemporaries, and send round our Solons to
lift up the tail of every sheep that comes to the
city and make note of it, nor have we any ar
rangement with any class Of dealers to put up or
put down the price ofmeat. In fact we are neither
interested in phalansteries, brick churches, nor
bulls heads; neither can we foretell the price Of
beef Nevertheless, we enjoy the usual pleasures
Of mastication, and while engaged in this duty
always regret that we cannot realize for the pub
lie at large the happiness which the great Henry
vi. of France wished for his people-that
every one when he wanted it should have fowl
in his pot. 1t is this feeling which interests us in
the New York cattle market; and an acquaint-
ance who has made a large fortune in the sham
bles has furnished US with some of his experience
in the business.
The cattle which come to this city are chiefly
from the interior Of this State, Pennsylvania,
Virginia. Kentucky, Ohio, Illinois and Indiana,
gathered into droves by purchasers who constant
ly visit the grazing districts
But there is great difference in these, of
Nothing is more tempting than fine sirloin
piece for roasting, or juicy and tender beef
steak and there are many delicacies concealed in
the carcass Of bullock which need no common
daton at our hands. But half the time We do
not know what we are eating. 1t would require
indeed, the indefatigable Mayhem, of London, to
trace all the peculiarities which attend the pro
gress of the animal from the stall to the dinner
table, aided, too, by confidential Board ofCom-
missioners appointed by Mayor Wood-reporters
not excluded.
Thousands Of cattle are brought every week by
railways and steamers to this city, where they
are killed somewhat on the Bobadil principle
Fifty? Kill them. Fifty more? Kill them
They are kept in pens in the upper wards, and
generally sold to the New York butchers on time
Their notes are shaved by brokers of particu-
lar class, who make fortunes by the business and
hang round the drovers.
Where the carcass is, there eagles gather together
Large numbers of cattle are slaughtered in
Albany and Troy and are brought here in Sides
prepared to be sold to the stall butchers and Sc
cond hand dealers. The hides and hoofs are re-
tanned there for local sale the eatable parts
here to be sold at retail. These hides and hoofs
are very important artiosss-they contain ele-
ments of usefulness-they are valuable in the do
nestle arts, and fortunes are made out of them
One may stand at particular point in o GER
tain avenue and see two of the stateiest mansions
in New York, the one built of sole leather and
the other Of gclatinized hoofs.
We were surprised to learn that the cattle
brought to this city are generally bled once or
twice before they are knocked in the head. This
is done to make the meat white and pleasant to
the eye 1t is not the American taste to have
too much Of the red juices at the dinner table.
following where the knife is driven" We pre-
fer drier preparation, and have Christian no
ton Of !. abstaining from things strangled and
from blood"
But this bleeding by the butcher must be care
fully done. Many noble OK when he loses too
much Of his vitality lies down and gives up the
ghost. The anxious phebotomist watches his pa
tient carefully and just before the last breath cs-
capes he gives him regular coup de grace, and
finishes him before he has time to die This makes
the whole business regular.
The cattle brought from Ohio are generally IN
sound in the liver, which is supposed to be owing
to the grass they feed on. This disappears after
they have been for time on a New
York grazing farm. Those which come
from the south side Of the Potomac
are considered of the finest quality. Those
from Indiana are highly priced; SO are those also
from Kentucky, which have hitherto borne away
the palm The county Of Delaware, in this State,
successfully completes with ALL There are
slaughter houses on the island where for fixed
fee, or the perquistes Of tongues and feet to the
owner or lessee of the ground, the drover may
have his cattle killed and dressed to suit himself
This animal per centage is in fact equivalent to
pretty round charge and fortunes may be and
have been made by this means.
The Jewish butchers are class by themselves
Their customs and religious observances compel
them to more formal mode Of slaughtering
than practised by their Christian friends They
whet their knives, they feel the edge, and make
ready to kill as If it were SO nominated in the
bond" The animal is then tied by his fore feet
and bis hind feet, turned on his back and hosted
up by tackle, the body scarcely touching the floor
His nose is held down; and while in that position
the follower Of Moses approaches and cuts
the windpipe through, without touching the neck
bone. That would be fatal error. The legs