The news & observer., 1905-10-22

pie who have no idea that they are
eating the pancreas OF Older cattle OF
OF the hog instead OF the thymus OF
the calf. 1t is a notorious tact that
consumers have boasted about The
lamb they We're getting, whereas, tne
butcher Knew that he had not Sold
them anything but kid meat; and th3
flavor OF the lamb has been known
to diminish in proportion to the
amount OF information received ON
this point by the consumer.
A name tnat hes acquired a mean
ing in popular estimation has a stimu-
lating effect upon the imagination of
the consumer and forcibly illustrates
the power of suggestion. The amount
of Canada" lamb sold in the United
States is enormous. The word Cana
da" has the same magical effect upon
lamb prices that the word "Philadel-
phia'' has upon spring poultry, or
that of Long Island" upon fresh
eggs. These tictionS seem to sell the
product. and the eating public appears
to feel satisfied. BY tacking this
word Canada" on to his product the
butcher is enabled to get two cents
more per pound for it, or by selling
at normal prices is better enabled to
acquire customers who act under the
delusion that they are getting some
thing unusual for their money. In
they are getting plain domestic
s'iamb," and about so times out of 90
are not getting lamb at all, but mere
mutton
Previous to this, at page Az he
SAYS: what set of nerves shall have
the preference in determining the pur-
chase of a farm product, the optic or
the gustatory? Shall a thing be prct-
ty, or delicious; and. since the sense
of smell must also be consulted in
some cases. is it of much consequence
whether it is pretty or delicious? ?"
The writer's knowledge of farm
products of most all kinds and his
observation in several of our largest
markets easily confirms what Prof.
Holmes here so aptly describes. H2V-
ing had our "headS set" upon certain
things, prejudice has much to do With
what we like or dislike in food as we'll
as in politics and even religion. Man
has five senses. viz: seeing, feeling,
tasting smelling and hearing. Get
the attention and approval of three OF
these-a majority-and nine times in
ten you have the whole man, notwith-
standing analogy, or the higher ele-
mentS of the soul
1t is hardly in harmony with reason
and good judgment to believe that
nesting birds, squads or very young
milk-made veal or lamb should 0e as
elegant or nutritious as fat young par
tridges and pigeons or as fat calves
or lambs under year old. Chemists
and medical doctors tell us the latter
are more nutritious than the former.
An educated high living farmer and
his intelligent housewife, whose tastes
have not been Vitiated by condiments
would not care to prepare the former
nor suffer it to coRTe on their taDie.
while they love the nutritious and
more solid meats of the latter
Such immature young meat when
cooked alone is insipid and Shiny. yet
modern cookery with condiments ana
seasoning have made it a dainty dish
for the eDicure consumer. Hot
house lamb" when marketed before
weaving at four months old can not
be classed entirely with either, but
partakes of both and is not entirely
"souab," fab hence it's strength as
a marketable meat; but the stall-fed
lamb. (station-fed. etc, lamb, one that
is weaned and continuously fed on
ground feed and best of hay or sill
age), kept at its best growing till from
four to twelve months old must
furnish meat that can not be en-
celled for usefulness to man by any
other not even fried chicken. its
delicacy and flavor can be greatly i'm
proved by intelligenty selected food
and care.
The producer or breeder of lambs
for this purpose need not go to any
extra expense beyond that for the or
dnary farm flock. or other than mat
ing the ewes so that their lambs Sh1ll
not come before there is warm wealth
er and plenty of grass in the spring,
so that with least expense the moth
ers shall have plenty of milk and the
lambs grow off nicely and without a
check in growth till Weaned say at
three or four months old. During ,he
last month or two they should be
learned to eat considerable wheat
bran and corn meal or cotton seed
meal. Then the thrifty but delicate
little animals is ready to Wean and
pass on to fine pasture or soil feed
ing-that is corn. clover, pea-VineS,
rape or other succulent stuff cut 1ally
and fed to them in rackS-tor one To
three months before pasty weather.
Then they should be entirely stall-fed
under shelter, having yard or field
walk in day time of good weather
and being fed a we'll balanced ration
of rich ground feed and all they will
eat up clean. of clover, or pea vino
hay or fodder. corn, having no mold
or must about it. A field of rye or
winter oats. or daily ration of tur-
nips of sweet potatoes will greatly as
sist the more solid foods in the growth
and fattenlng OF the IlOck IL uSe't
carefully, especially in the spring
months when the greatest growth OF
meat is being attained
1t is not the intrinsic food value of
this green stuff ration that makes It
so useful but it is most desired as =
condiment to aid in digestion and in
creased use of more solid dry food
above noted.
Herein is a part of sheep husbaudry
most largely developed in the North
mainly in the orthwest-mostlV
within the last six years. The sys-
tenn is as completely. established in
the great consumption markets as it
is in the great business of growing
wool and feeding sheep in the North
west.
1t has been done with intelligence
concerning the 'lamb mutton" pre-
duced. in full view of its fitness for
the whole people and for general con-
sumption as we'll as a superior meat
that can be fitted up by the modern
cooks to suit the appetite of the most
particular epicure. 1t is a branch of
industry all its own with foundation
in general demand that is already
large and destined to increase greatly
and the resources for a supply of
which are practically unlimited in tn"
North and West but especially in the