The herald. (Smyrna, Del.) 1870-1871, 1870-09-03
NO. 81
Agricultural.
CATTLE FEEDING.

1T is much to lie regretted that More
information OH this very important sub
ject is not given through the columns of
the agricultural press. 1t IS rare indeed
that any one who has acquired a thor
ough knowledge of the matter through
actual experience, deigns to communi-
cate the results of his experience for tho
benefit of others. What littleis given is
too often confined to the discussion of
mere generalities. That there is a GER
tain amount of art to be acquired in or
der to carry on successfully the busi-
ness of feeding cattle, in order TO make
beef for the butcher, is now generally
admitted.
Mr.. McCombie, of Aberdeen, Scot
lard, one of the most eminent end suc-
cessful OF British feeders, has recently
published small work entitled 'Cattle
and Cattle Feeding" that, while not Civ
Ing very definite or clear statements ais
to the methods of procedure adopted or
the actual costs and profits of the busi-
ness tells much that is interesting. Wo
have not copy by US, but had a glance
through the book not long since. Speak
ing of buying store cattle to be prepared
for feeding, Mr.. McCombie claims that
animals that have been brought up on
anything of forcing system, to induce
large development at an early age.
contrary to the general impression, are
not the ones that can be most profitablv
used to be fed for the butcher. He says
ian animal we'll bought is half Sold" by
which he does not mean that a low
priced one is to be preferred, nor vet ono
already half fat, but one that possesses
the best points necessary to ensure the
making of a moderate amount of first.
class beef on small amount of food--in'
other words, an animal that has kind
ly disposition to take on flesh and pro-
duce meat of a uniform good quality
throughout the carcass. He gives tho
preference to those that have been raised
In the poorer districts, kept through the
winter in straw yards, with the addition
OF a few roots, having the run of common
pasture during summer with abundance
Of exercise, till they are rufIy gro wrl, say
four or five years old, He buys these in
Spring, takes them to where they can
have good range of richer pasture for
the Summer, just enough to fill them
out with flesh, and as soon as the pas.
lures are done and the time for housing
comes, at the approach of cold weather
he puts them in the byres and COM
mences the process of feeding by giving
hay, roots and meal, gradually at first,
for months together. As soon as they
reach the point where no more flesh can
proftably be put on them, they arc
crowded up on oil cake till they become
ripe" when they are sent to SmithfieId
market. The object aimed at is to make
beef that is termed "marbled," i. g., tho
fat and lean thoroughly blended together
throughout the carcass. This is the
Kind of beef that is most valued, and
brings the top price in British market,
and gives the rich, juicy sirloins, ribs
and steaks, that make the roast beef of
old England so justly famous the world
over.
Americans have not yet reached a
nice point of discrimination in Judging
of the quality of the meat they consume,
and so our butchers are not able to offer
the same inducements to feeders to ur-
dertake and continue the process of
feeding in the same way as is done in
Britain. Here the idea seems to be put>
the fat all on the outside, and into the
form of tallow, which can be cheapIy
and quickly done by feeding Indie n
corn, either whole or ground By the
time the animals have been fed on corn
from two to four months, they will, even
though thin in flesh, have quite a LAYER
of fat between their ribs and hides. and
sell readilyas first class beof, though the
meat, when cooked, too often proves
stringy, tough and oily. Time will
doubtless work change in our manner
of feeding cattle for winter beef, but not
until by the introduction of really first
class article into the great city markets,
the consumer will discriminate suffi-
GENTLY toenable the butcher to pay such
prices as will encourage feeders to take
moro time and pains to carry ont the art
OF producing beef that will reach tho
standard of excellence attained in Great
Britain.