The Somerset reporter., 1888-07-05
FARM, GARDEN AND
HOUSEHOLD.
For the Reporter.
Across the Atlantic.


To unload six hundred and thrty-one /.
head of cattle, might seen to those unac-
auaintcd with the bushes to be the work
of day, but to them who have travelled
across the ocean for the last ten or fifteen
wears. making the cattle trade speciality,
il is only the work of few minutes.
Properly. the unloading Of all freight
belongs to the ship, nevertheless the
cattle men usually attend to the unloading
of the stock unless some little dllferenc'
may have arisen bcvyecn themselves and
the captain, then thoy withdraw entirely
and that work Is left to the ship crew,
which to them Is long and dangerous
lob The cattle men, as whole, are an
able bodied and rather a rough class OF
Individuals, but found them, rs a gen
eral thing, very kind hearted indeed and
always ready to assist one in time OF
need. especially If he CHANGED 10 be an
American.
These little differences, which arise
sometimes, between those who have care
of the cattle and the captain especially it
stock is damaged thereby, results in
lawsuit between the party owning the
cattle and the ships company, however
lawsuits occurs only occasionally. Dur
ing the thirteen years in which Mr. Dwyer
has had the supervision of cattle on the
steamers, he Informed me that his i'm
ployers have had three lawsuits with the
! s. S. Ship Companies always coming oil
victorious at one time recovering for
damages the sum of S27 600, the smallest
amount being about 81 600. As you have
already perceived, there are two classes
who travels with beef, the cattle men who
have the supervision OF the live stock,
and the refrigerator men who have the
sole care of the dressed beef. The dressed
beef is all cut mp into quarters and put in
large refrigerator, in the forward end
of tie ship, all the hind quarters being
hung on hooks while the fore quarters
are placed on tables. One could hardly
imagine the size of the room at first
thought, which would contain a thous-
and quarters of beef. After the beef is
put in, the refrigerator the doors is clos
ed and not open during the voyage. The
refrigeratOrs is charged with ice and salt
twice day in cold weather and three
times per day in hot weather, using on
average, about one carload of ice per
day
We arrived at Liverpool about six
o'clock in the morning, but owing to the
tide, anchored in the river until about
three in the afternoon, at which time the
ship was brought up to the landingstagC
by several tug boats, and then commenc-
ed the work of unloading stock, six
hundred and thirty-one head and only
two could pass OFF the ship at the same
time, but in the short time of about thirty
minutes the whole ships cargo of cattle
was all on shore without one accident tC
man or beast. This might seem almos
incredible at first, as every animal had t.
be united separately In the meantime, ano
many OF them driven from one oeck to
another ana perhaps the cntlre lenSth o
the snip; nut eaci man mas certain par
to perform, ana he thoroughly understood
his business Inc greatest diiilcuit.
which they nave to contend with III uh
loading, Is what IS termed 'oiocklng IN
bridge, that Is wheh TWO ouilocks al
tempt 10 pass on nj once, as only one ca
r pass over the brld3e at the same llnie u
= the event OF block one bullock ma
to be driven back, and whoever al
telhPts the lcle must incur some FISK "
ms HE a. the bridge spans the lnterVen
ing space between thc boat ana I'll
wharf, WIN distance OF, perhaps
twenty-five feet To lhe wafer 10 proven
an occurrence OF such thlhg, Two i'ici
} are paced AT the end OF the orldRe VIII
SUCKS perhaps SIX 1eet long, IN tle enc
OF which are snort Drads ana shouid wv
steers attempt 10 pass Ut IL tlhe, one re-
, ceiyes whack on the nose while TN
other gctS punch oeilhu WIN the ora'
TO hasten hlS exit.
5 Alter lanulhS, theSe catIie are al urlNe
y INTO bulldlhS prepared Tor lhe pu'
pose ana ticd up the same as on lhe poa'