. Agriculture [microform]. Agriculture; Agriculture. T32 AGRICULTURE. If, however, we were to start a herd with pure-bred cows and a common sire, the third race or generation would i)e only one- eighth [)ure-l)red. The continued use of a pure-bred sire will in a few years bring the herd to the le\el of the sire. Beek.—As we have got most of our farm animals from the IJritish Isles, the names api)lied to them have come from the same source. The living animals we call oxen, cows, calves, sheep, swine, but the meat from these same animals we call beef, veal, mutton, ])ork. \\'hy these two sets of
. Agriculture [microform]. Agriculture; Agriculture. T32 AGRICULTURE. If, however, we were to start a herd with pure-bred cows and a common sire, the third race or generation would i)e only one- eighth [)ure-l)red. The continued use of a pure-bred sire will in a few years bring the herd to the le\el of the sire. Beek.—As we have got most of our farm animals from the IJritish Isles, the names api)lied to them have come from the same source. The living animals we call oxen, cows, calves, sheep, swine, but the meat from these same animals we call beef, veal, mutton, ])ork. \\'hy these two sets of names? In early times the living animals were tended by the Saxon hind, and the meat was eaten by the Norman lord or baron. Thus the names for the living animals are Saxon names, and the names for the meats are Norman. "Yf \ " \r7i I^ut what is the meat? It is made up ni ' I ^'i'. of fat and lean meat. The lean meat is of the same composition as muscle in fact, it is fine, tender, muscle fibre. Now Ave can easily understand why the differ- ent parts of a (juarter of beef are not Fig. Side of tx]ually valuable. In some parts the fibre 1. Eet;. 2. Roiiiui. 3. Mouse IS ("oarser, more like muscle as we gener- '"'sidnin V^^'ilunnr'T ally know it. \Ve can understand why gul;;;?icLeH^S'T the neck is tough, and why the meat ob the hind (juarter, for instance, is tougher lt)wards ihe smaller or lower part or 17. ,or siickiiiK-piL-cc. ^hank. In finding the tenderest cut of the carcass, we look lor thai place wlu'rc there is plenty of flesh and little work to be done, that is, where the muscles are U'ast developed by hard work ; this, by reference t > Fig. 73, we locate between parts 5 and 'I'liin (lank. lo I'mcrili II. Uiisket i;.'. iMid'lU' lili 1,}. Slioulili'r. 14. C'liiuk rib. 15 Sliiii 16. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and a
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Keywords: ., bookauth, bookcentury1800, bookdecade1890, booksubjectagriculture
