Bedford inquirer. [volume] (Bedford, Pa.) 1857-1884, 1866-10-19
farm, 6arafa& 4 Aapaeaold.
WHAT SORT OF ANIMAL is THE
MOST PROFITABLE FOR TfiE
PRODUCER AND CONSUMER

This is, undoubtedly, that animal which
has the least offal aud fat, and yields the lar-
gest amount Of the best pieces of meat for
the table, in proportion to the weight of its
carcass. Suppose the value of the dressed
animal la cents per pound-the present
average price Of good beef-the tender loin
alone might then be worth 70 cents per
pound the Porter house steak 40 cents
the fore-rib roasting piece, 85 cents sirloin
steak 80 cents and the Rump (for eornered
beef, 25 cents. OF the other parts we need
not speak, the above mentioned being
sufficient TO illustrate our part.
The West Highland cattle Of Scotland,
we're formerly superior to all ether breeds in
crops, from which part of the carcass the
Porter House steak and the Tender oins are
cut and, possessing in addition to this,
general eyenness of form, made up Of lean
tender, juicy meat, they command from a
penny to twopence two to four cents more
per pound in the London market than most
other breeds. The Devon comes nearest to
them in a good carcass, next the Hereford
anu SHOEb0OTti, bu6u btHGI UICtuS.
Latterly, considerable attention has been
paid by breeders Of these last three famous
species of cattle, to make them equal the
in West Highlanders the crops and fore ribs
and great improvement has consequently
been made in these desirable points but
with all their care, it viii be long time be
fore Herfords and Short-horns generally
equal them.here. Deyons being originally
better in the crops the best breed are now
nearly equal to the Highlanders in this point.
1t is because the South Down sheep so
eminent ly excels all others in the same points,
in which the: Highland cattle are superior,
that lis carcass commands higher price than
any other. We do pot take the little Welsh
mountain sheep into consideration, because
it is a fancy animal, whose superior mutton is
made from the peculiar rich ine-scented
grass it feeds On, affecting the taste of the
meat in something the same way, as does
their autumnal food the flesh Of our celebra-
ted Canvas Back Ducks.
1t is a mistaken notion on the part of some
to suppose that when we have lessened the
offal of our domestic animals, and added
large proportion of fat, that we have done
all that is necessary to perfect the carcass for
he table. Great attention, as we have shown
above, must be paid to increasing the proper
ton ofthe choicest parts of the animal. Sup
pose the whole carcass was equal to tenderloini
then it would be worth four times It's present
value in the market or if eqnal to the fore
rib, then double the present value. Fat is
dear product, and the less we have of it in
the carcass, and the more we get of lean,
te nder, juicy meat, the better and more prof
table it win be for the producer, and consu-
mer. Fat is unhealthy food, particularly in
warm weather, even in form of pork The
reason why the English and American peo-
pie, who know their vulue, so much prefer
Berkshire breed of swine to all others for
amiIy pork, IS that they give much greater
proportion of lean meat to the carcass, espe-
cially in the hams and shoulders