462 LIVE STOCK.

most prominent distinction between our varieties of the same species, sameness of victuals pretty nearly Jevels all, in that regard: the grand distinction lies in proof, and there the difference is immensely in favour of form, resulting either from nature or im- provement.

Individual colour of the flesh,(so to express it) intending the fair and brown, those common indications of the delicate, or insipid flavour, or of the savoury, is always natural and inherent, nowise dependent on food, and generally corre- spondent to the colour of the skin, But this last indication is not to be depended upon, with fat- tened calves. This division of colour naturally runs through the flesh of all animals, and often oc- curs very mad apropos; as for example, when flesh of the savoury class chances to be white, and that of the delicate, brown; when we get black veal, and white beef; strong, dark chicken, and white insipid, chickeny duck: the defect, constitutional as it 1s, appears to admit no remedy, since a pair of animals, perfectly alike in colour, external and in- ternal, will frequently produce young, intirely dis- similar to their parents, in either or both respects. Some years since, there was a great deal of beef in the North, of a colour almost black, coarse in the grain, flabby, and barely eatable; I know not whe- ther that defect was natural or acquired, but haye good grounds for believing, that yellow mutton is so made by disease; such sheep are, probably, con- valescents from the rot. Ill colour and flavour may also be derived from food; Ihave even known these defects epidemic, during some seasons, from

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