The Corvallis gazette. [volume] (Corvallis, Or.) 1862-1899, 1882-09-01

| AOSA S01Sut1SA ia ASoitHS duN aoS-
tening them; and I have yet to iear1
what cattle may excel in these par
ticulars. United, then, to the above
merits, possessing the gtandest and
handsomest of forms, and . MIXTURE
Of the brightest and most beautiful
of colors, it is not 20 be wondered
that they have become so populaf
and take precedence at the highest
prices. In crossing on native cows;
no breed equals them in making so
improved class of stock either fof
beef or an increased quantity Of milk:
| Next to the Shorthorn in size, and
nearly as early to mature and profit
able in rearing. and for beef of as
good quality, come the Herefords.
The Hereford cows are rarely great
mixers; but beng Of rich quality;
i, is usually found sufficient to raise
their calves well till old enough to
be weaned, and then able to get d
good living from pasture. While on
grass alone, Hereford steers are said
to fatten more rapidly than other
cattle under the same circumstances;
and for this purpose, solely of feeding
are, perhaps, TO be preferred. The
bull makes an excellent cross on ma
tive cows, especially those running
wild OIL the great westerft plains:
The Devon, for beef and milk, is
like the Hereford, but much finer
and more blood.lrke iii all points;
and not so large usually by one
fourth to one-6tth. This last is an
advantage when placed on short
pastures, or on rough and billy
ground. Here, being the most active
of all cattle, he thriyes more rapidly
than they are able to do. Being Of
quicker pace also, they make the
best of working oxen, and for this
purpose are not inferior to the horse:
Their pure, bright red color, and
long lofty horns give them fne;
airy, upheaded appearance in the
yoke, and make them greatly ad-
mired. Like the thoroughbred
horse, they are superior in bone, mus.
Gle and action. No cattle are more
hardy or thrifty, and the Shorthoru
alone natures any earlier. The beef
of the Devon is first in quality, either
slaughtered as young steer or fat
tened after working in the yoke To-
seven years Of age or more. Some
of their families are great mixers;
others very rich in quality.-A. B:
ALLEN, in Wazlace's Mont1sly.
AMERICAN Pork IN FRANcE.-An
American physician in Paris writes
the Chicago Times an. interesting
letter on the pork situation there.
At scientific discussion Prof. Wurtz;
an eminent chemist, and member of
the Senate, presented a report rela-
tive to American pork and trichina.
He recommended warmly the impor-
tation of American pork, subjectihg
it only to certain tests of general ap-
pearance, .odor and firmness, claim
ing that the French cooking and an
efficient sailing was as absolute q
guarantee as could be. obtained for
any article of diet; that the Ameri-
can pork was less subject to trichina
than the indigenous variety, and
that if the Government undertook
the microscopical inspection of meats
for the safety of the people it was
quite as obligatory to institute also
an examination of the home article.
The lecturer, NJ. Gibier, who has
charge of the micro biological labor
atory of the academy Of Paris, ad-
mitted that large hams, even during;
boiling, do not or may not
in the center acquire temperature
sufi siently high to destroy the para
site, but that it has lately been dis
covered that trichina are more easi-
" affected by certain degree Of
cold, and that when subjected to this
influence they become perfectly harms
less.
One of his tests was as follows:
Birds are not subject to the disease
known as trichiniasts,' that is, birds
can eat trichinised pork with i'm
punity. Probably owing to the fact
hat the body Temperature Of the
bird is considerably higher than the
of the animals in which
The trichina tliriyes. He consequent
y feeds birds with nnirozen frichi-
nised pork, and examines miscrosco-
pically he excrements. The parasite
passes through the intestines. OF the
birds}in a living condition, not ope-
rated upon by the gastric juices.
He then feeds the same birds with a
,.r, ut the san,e nork which how