errr eee

LIVE STOCK. 459 a and bet ths‘ : supported upon poor land and short pastures; but lee gu the farmer who feeds at home, or stall-feeds, enjoys tinal i the valuable privilege of being able to keep a supe- ) Ua) lh) 5 5: s~‘=. 2 ited fe rior kind of stock, in any part of this country.

Ay_ In regard to the FLzsH of animals, and its proper AI aly ig state for human food, I apprehend we have long

i Ih been in an error, and the current of fashion still Peet Ml riins strong for its continuance. It is the presump-: q inary tion, that fat is the most valuable part of the car-{ case, and that a propensity to the laying on of fat,|

cal is the most, or rather the only valuable property in\ pean cattle. It is true, that the advocates for this opi-' a mi nion, the major part of them at least, pretend to\ igi ground it in the principles of economy solely; but: could even that ground,[ do not scruple to assert, is un- 7 e dom tenable. Fhe lean of flesh-meat, granting it tho-|

roughly ripe, is not only the cheapest, most salubri- i

ning 4 ous, and nourishing part of the food, but most i t bunt) agreeable to the palates of nine out of ten, of all' {a pale mankind, poor as well as rich, the fat holding a‘ tle, and, secondary place in their estimation, to be eaten in P| ur gravy a smaller proportion, as a sauce to relish the lean.'f precise The consequence of over-fattening an animal,(ba- Y colour; con-hogs excepted, and their flesh, being ripe, must 4 “mutton ever be most valuable in proportion to depth of PS od tothe lean) is, that great part of the fat is either totally‘ Loan wasted, or sold at an inferior price, by the butcher, J bof Sz for tallow, and by the cook in the shape of kitchen-: iia stuff. In truth, far too large a quantity of our fa- sit gi mous and improved mutton, instead of being con-: i i sumed by the poor, is wasted in the Kitchens of the

wrt rich, to the great loss of the public, a loss which, in stl these times, we are not able to bear. In the lean a ot

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