. The New England farmer . stock of the country ; on the contrary,it is chiefly owing to the fact that the productof the skilful breeder is constantly being sentout, that the common stock of our land is asgood as we now find it; but the aim of this ar-ticle is to impress upon those who design tomake stock-breeding a special pursuit— 1st. That it is time and money wasted tobuy a large lot of fine stock at fancy priceswithout having any previous knowledge of thebusiness: 2nd. That the breeder should have a well-defined ideal, and labor patiently and perse-veringly to accomplish his object : 3d.
. The New England farmer . stock of the country ; on the contrary,it is chiefly owing to the fact that the productof the skilful breeder is constantly being sentout, that the common stock of our land is asgood as we now find it; but the aim of this ar-ticle is to impress upon those who design tomake stock-breeding a special pursuit— 1st. That it is time and money wasted tobuy a large lot of fine stock at fancy priceswithout having any previous knowledge of thebusiness: 2nd. That the breeder should have a well-defined ideal, and labor patiently and perse-veringly to accomplish his object : 3d. That a thorough knowledge of the gen-eral principles of breeding is essential to suc-cess : 4th. That care and attention must be givenwithout stint, and that all kinds of stock usu-ally do better if the eye of the owner is uponthem every day ; and 5th. That no man ever became eminent inany profession or business without patient la-bor and earnest application.—National LiveStock Journal. 124 NEW ENGLAND FAR^rER. IMarch. HEREFORD BULL. This breed of cattle take their name fromthe country in which tliey originated, thoughlittle is positively known as to their than a hundred and fifty years ago theywere popular in England as beef cattle. Howard says that, in 1799, a Herefordox girthing 12 feet and 4 inches and 7 feethigh, was exliibited at Smithfield, and onegirthing 10 feet, 4 inches, and 8 feet 11 incheslong was sold for a hundred guineas. of the aptitude of the Herefords tofatten, and of the great amount of flesh theygive in proportion to the bone and ofFal, says, on a well fed Hereford thechoice or top pieces—back, loin and nnnps—are of extraordinary thickness and weight ascompared with other parts of the fat and lean are so combined as to renderthe beef beautifully marbled. We have heardthis opinion confirmed by our Boston butchers. Their value as working oxen is also gener-ally admitted. Mr. Howard says they hav
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Keywords: ., bookcentury1800, bookdecade1840, booksubjectagricul, bookyear1848
