Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1856-05-29
CIR garHlrr.
FaiteHiBs Animals.

y
a.iords less vase, but las the meat
II I'll. right PAGES, th, fibre is tendel
aad juicy, and the fit is put on just
where Is is waited. Compare the
hildl g Of d fll!-hlood Durham OK,
and L comm III one. The bone at the
base Of the tail extends much i.r,hsr
in tn, former, aGorling more room
for flesh, and the thigh swalls ol5, 0 t
eonvex or circular shape; Will in the
comnla OK ) fails in fishing aa,l fo!-
low NV tn, round is tn most
valpabie cut, a Il is only found ia per-
teatiaaia hish-5r I'd stov.l. The sime
is she case Ill OF, + the whole. body.
So we'll do Eastern butchers under
s5.:ll this, tint thcir prices arr ragu-
lated by the brscd, even where two
aaiht9ls ara equally fat. They know
IN It in 4 Durhlm or Hereford OK, not
oily viii be iessosf'd in proportion to
wight, BAT the grlabeSt quantity of
nl4at vii BE- VIII il will bring the
highest price when r1tailel, and will
BE- of \ richer flavor and more tender
h5re. The same is the case with
hogs. 4 large hog may chance to
nuke m)rs meat on 4 given quantity
Of fool than a small one, but the
meat OF the first will he coarse and
tist9less conner i with th4 other;
and in The Est, flavor and tenderness
CRAFTY regulate prices. Consequent
iy NIL ras3 sized, sh3rs-leggsd and
smaa-hs4fsd hogs alwlysin Ii, long
rIa, beat largo breeds out of flavor.
Th:r4 is nathing more certain than
TINT one Sial of animal viii FIFTEEN
toa give point on mich less food
than another; and as fattening our
stock is only another mode OF selling
our grain and grass, those animals are
to BE- preferred which coms to maturity
soonest, and fatten on the least food.
IN, difference in hogs is very great
anil important. While some breeds
must be fed for two or three winters,
oth5r5 are full grown and fattened at
ten months old; and the difference in
profits is enormous. We cannot go
into particulars, but the following
rlles may be considered as applying
to all An animal may be expected
to fatten easily wbenit has fine bone
and fine, soft, elastic skin, with thin
OF silky hair the head and legs short.
the ''barrel'' large, but Ghost and
lungs small; and when it is quiet,
sleepy, and easy in temper. An un-
quiet, restless, quick-temperad animal
is generally a bad feeder, anu unprofi-
table.
2. Much depends in fattening on
outward and mechanical management.
Fat is carbon, or the coal which sup
plies the body with heat IF we are
exposed to cold it is burnt up in our
lungs as fast as it is deposited by the
blood; but if wo are kept warm by
shelter or clothing, il is deposited
throughout thu body, as a supply on
hand when needed Warm stables
and pens ars a great assistance in
fattening, and should never be
neglected. So, also, quiet and
peacefalness are important. Every
excited action consumes some part of
the body, which has to be supplied by
the food, and detracts from the fat
Regular feeding at fixed hours, and
kinltreatment, with perfect cleanli-
meas, save many a bushel of grain.
Animals fed at irregular times are
always uneasy and fretting.
8. Ground and cooked food fatten
much, more proftably than raw food
this Bsen found that hogs made as
mich flesh on one pound of corn
ground aad boiled to mush, as two
pounds of raw uhground; although
the first did not fatten quite as rap
idly, as they could not consume as
much food in twenty-four hours. BY
grinding and goaking, ten hogs will
each gain one hundred pounds in
weight. on the same food that five,
would do if it were raw.
4. A change Of food helps in fat.
tening. Thus an OK fed entirely on
corn and hay will not fatten as fast or
as wei, as one which has roots, pump
kins, ground oats, buckWheat, etc, fed
to it at regular periods. The latter
my contain intrinsically less nourish-
ing matter, than the corn. but the
ehange produces an effect on The stom-
aeh and system that adds to the
eapabiIity of depositing fat. The