The citizen-Republican. (Scotland, Bon Homme County, S.D.) 1???-19??, 1908-10-08
FEEDING FOR QUALITY.

~ "Oli 4udlliS illSGtlS TIE property
or that which makes a thing what it i
in itself. In other words, 1t describes
condition of a thing. 1t may be a cond
ton that may be modified for the better
or one that may be made worse. Whel
we speak Of quality in our meat produc
ing animals VIC refer to q condition that 1
desirable, because OF the characteristic,
which the meat has that gives 1t >palat
ability and increases its value as a mar
ketable product Yet desirable charac
t~eristics may not be looked upon by diff
ferent individuals who profess to be goot
I judges and are exacting in their demand.
from the same standpoint. for their taste.
differ. 1t IS not likely that the Sweet
! savory meat that Esau gathered in the
chase and which his father Isaac so dear
~ loved had the same, flavor which the
Benedlctine fathers of old England prized
when they first set on foot the plans by
which the neat cattle Of that country
could be improved In general character
istics and the quality of the meat bet
tered. 1t is safe 20 say that none of the
| Old worthless of the remote past ever had
any conception of the fine favor and en-
cetteut quality OF the best meats that are
sought after and secured by the wealthy
! and fastidious epicures of this the goth
century.
When we are informed hat at the first
class hotels and restaurants in our large
cities, and at the different summer re-
sorts where the families of the wealthy
go for an outing during the hot weather.
that some of the delicacies In meat from
the farm sell for fabulous prices simplv
because the stock has been fed and pre-
pared in a certain way to bring the young
things to a point that gives high flavor
and excellent quality, as 1t is called, we
can see from a business standpoint that
it is worth the while to give the subject
of feeding for quality a considerable at
%tention. Not that all who live on the farm
can cater to the demands of the f~anciful
%epicures, but We can see by a little obser-
walton that the general treDd OF the tastes
of the people who consume meats are
changing and meats of different quality
are demanded today than those which met
the demand a half century ago.
We will remember how the large, bony
cattle that were exhibited at the fairs
back in the sos and '7Os looked. They
were highly priced because they were
large. not because they had a large per-
centage of palatable meat in proportion
to the weight. They were called "moun-
taIns of tlesh,' when In fact a good deal
of the weight was made up of zone and
fat that vas put OF in patches. 1t was
not the we'll marbled meat such as we
See at the present time. The fat stock
shows and the changing tastes of the
meat consumers have had much to do
with the Transformation OF the general
make UP of the cattle, sheep. hogs and
even the poultry that are taken to the
markets at the present time. Some i'm
portant lessons have been learned that
are we'll worth remembering.
There are several reasons why we have
learned how to produce a better quality
of meat at a less cost than formerly. In
stead of feeding animals slowly for a long
period of time in order to develop bone
and get size we have learned that meat
can be reduced cheaper while the animals
are young h 1t can be later along in
life; that the cost of sustaining a large
maturer animal is greater in proportion
to the gain he can make than it is during
the early part of life. 1t is not the animal
that can consume the most that is most
profitable but 1t is the one that yields the
most for the food consumed.
There is a fact that did seem to enter
the minds of our forefathers In regard
to feeding animals. and that is that
bone, muscle and fat can be produced at
the same time on a young animal and
that the fat intermingled with the lean
makes the meat Of much better quality
IMAM when the bone and muscle We're
grown first and the fat put on afterward.
1t Is we'll understood that muscle dean
meat Is or can be grown only during the
period of life when the animal is grow
80 - SAAC punt as IGdCHeUl
there is no more making muscle. What
muscle is lost after that time can not be
regained. AS it is. the lean and fat that
Is put on during the period of growth
makes the meat of good or poor quality.
Thenit is a matter of first Importance that
the growing and developing should be.
from the time the animal Is start
ed in life to the time 1t is ripened for tho
market.
To illustrate the point just mentioned,
will note the fact that chicks fed on milk
from the beginning to the time they have
reached the brofler weights sell for 30
per pound to supply the fashionable
restaurants and hotels at some of the
seaside resorts. The dollhouse lambs that
are confined and fattened on the milk Of
the mothers, which is given In abundance
while they are very literally fed on sue
culent and substantial feeds, sell at the
holiday and Easter seasons for 40 cents per
pound to satisfy the demands Of those
who seek meat of the highest quality to
use while they feast with their friends to-
celebrate the great events which those
seasons commemorate. The little pigs,
fattened for and used as roasters at
Thanksgiving tim represent meat of high
flavor and quality, that makes not only
the little ones happy but the aged ones
smile. as the taste of the meat reviyes
memories of early days when the coun-
Ky Was tieWS WlcH apps CIu0f, pumpkin
pies, mince pies and roast pigs represent
ed The richest menu that the art Of table
catering had then developed.
! think 1t will be admitted that the.
Secret of the very excellent quality OF
The meat mentioned is that 1t is produced
on milk. and milk alone. 1t Is conceded
that milk Is the most perfect food for de-
veloping the II animals that the farm
aer has at his command 1t Is the ideal
feed with which to start the animals INT
as all animals produced for meat cannot
be disposed Of while they are Young
enough to eat only milk. we have d lfmfr'
and a strong one. too, that points to the
fact that zone. muscle and fat can Ia
grown at the same time. and when s,,cl,
is the case we have meat OF the highest
quality that the feeders art can produce.
We are not of the class that would urge
all who wish to produce meat for the
market to hin that every one who viii
engage In farming and stock raising can
produce meat that will sell at the FANCY
prices quoted In our markets, bat We VIII
urge that BY the adoption OF thesspi.lns
of beginning with the young stock Witch
IS raised . tho farm very early In life and
keeping a constant growth to the time 81
marketing the meat can be produced
cheaper. OF much better quality and viii
seil for q higher price than most Of the
meat sold IN the markets. AS the stock
RAISED on the farm Is raised for the profit
M MIA rAAL A1- 49, 80