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ETAVE STOCK. 461

Cait ofp time, demanded by all the different species, which (00 Comp we usually fatten, varies between eight, twelve, and and the 1 twenty-four weeks, according to the nature and

size of the animals, and the quality of the meat. Milk and corn, of course, fatten the quickest, and produce the most firm and substantial flesh. I had supposed, that corn-fed beef must, necessarily possess the highest flavour,| but it seems, the palm 1s due to the grass-fed ox. How strange does it ap- pear, that grass, which will fatten the largest ox, will starve the smallest pig; and the circumstance fully establishes the immense worth of the artificial grasses, upon which swine thrive so wonderfully.

I ought to apprize the reader, that, in decrying the over-fattening animals, as a general practice, I by all means intend to except those which are can- | didates for the annual prizes; 1n that case, the ne- at cessity is obvious, of emulously pushing them for- ally Tipe, ward to their utmost weighi. ber, like The flesh of those Lees which are from form, | naturally apt to run entirely to ee and of all those which are over-fatted, is in isipid, woolley, and devoid ipeness of flavour.-and high-relish. On the other hand, product our down-fed mutton is sometimes dry, harsh, el ant and bitter; and when those small-boned animals ordinal] are fattened in rich pastures, they may become too the be: fat: that, perhaps, although the flesh of small ani- mals is always esteemed most delicate, as that of the over-sized is coarse and rank, no mutton is equal in richness and flavour to that of a fair- sized sheep, thoroughly fed, in which there is a ap deep cut of lean, as well as plenty of fat to lard it. i Difference of flayour, however, is by no means the : most

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