1805,] On the Breed“ of Cattle, 77

In this district, for example, where there is a very great and constant demand for large cattle to Supply a. vast number of Ships at Shields; Sunderland;:and Newcastle, because experience has proved, that the Beef of Such-cattle is the most proper and profitable for Salting; I'would, upon very productive, rich, and torcing pastures, more especiallyy if an adequate Supply of tur- nips could be raised upon tlie farm; give the preference to cattle of this deseription. But; if I were placed! in the interior, or Southern parts'of Yorkshire, wbere the demand is principally for the consumption of large towns,=--Manchester, Birmingham, Sheffield, Leeds, York; Halifax, Bradford, Huddersfield,&c.--- 1 would, even upon productive lands,» prefer those of smaller Size 3 for;; in Such markets, their beef.is generally Sold at one halfpenny per pound higher than that.of large beasts.

TI: willunot,'however, concede to, the advocates-for Small Sized cattle, that this increase of price arises wholly from the Superior quality of the beef, though, perhaps;: it would be proper. to ex- ceptthat of Kyloes, which,-we are told by those-persons of taste who attend particularly to the pleasures of the table, has a favour Superioy toany other. This, however, I CONCEIVeC, IS NOt owing, to breed or smallness of Size, but to the nature of the herbage upon which they are reared.

It has been advanced in favour of Small Sized cattle, that the Superiority'of their beef arises from.;the smallness of the grain or muscular fibre; and, undoubtedly, if the beef of thöse which have been bred with judgment and attention, be exhibited against that of large cattle, of the old, coarse, large boned, kind, a difference in favour of the smaller animals will be very evident."'Uhis, however, is So very small,("when the cattle f each species are equally: zuell bred) that, probably,-tbe greatest adept'in good eating could not, by: mere zavte, distinguish any at all. It appears then; that the increased price wbich is-obtained in certain markets for small beef,„ariges from tlie Size of the <“ joints." which, in the language of the butchers,““ brings a greater number of buyers."

In the northern parts of Yorkshire,-and in the-counties of Zurham and Northumberland, the cattle of the large Dutch, or Short horned, breed, have been 50 much improved, by many enlightened and Spirited breeders, that they now produce as delicate and finely“ marbled" beef, as any other breed what- ever."They are, besides, remarkable» ſor gaming: fat on: the rumps, Sirloins, and other favourite points, as well as for fatten- ing completely in a small SPace of time 3; and I am inclined to believe that, where their beef can be Sold 2s high as that of Small cattle, they“ will Pay as much in proportion to the food they cohsume, as any breedin the kingdom.

"The late Duke of Bedford certainly tried many cattle of dif- ferent sizes and different breeds; yet a challenge which was