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Show H ' VALUE OP HEIFER BEEF, U "" H Professor Kennedy, of the Iowa m College, whllo in England a few years 1 ago, expressed great surprlso at dis covering1 that butchers pay a higher price for heifer beef than for steer beef of tho same ago and condition of. flesh. Henry Wallace says this was also a surprise to him tho first time ho wont abroad. He found that tho butchers were willing to give a premium on heifers over steers and wo found that in ono or two districts of England butchers would buy only hclfors If they could get them. ' Tho reasons given by tho butchers aro that tho grain of tho flesh Js flnor, tho bono smaller and thcreforp the heifer cuts up better than tho stcor of tho oamo age and furnishes a better capacity for beef. "Wo remember when a boy at homo" says Mr. Wal-lace, Wal-lace, "when a boef was to be killed in H the fall of the year, mother always R Insisted on killing a holfcr, giving tho Hj exact reasons stated by Prof. Ken- Hl nedy as given by tho butchers at HJ Liverpool that tho meat of the heifer HL " I was finer in tho grain and better and B there was less waste." m There is absolutely no sense or H reason for tho discrimination made H against holfcr beef In the United H States. With cow bcof it Is somowhat H l different, for tho reason that a cow H ( that has produced a number of calves H will not dress as largo a per cent of B I beef and tho animal being older wijl H not have tho samo tenderness nor fine H A half a cent a pound, however, H ! should be ample to cover this shrlnk- HH ago, whereas a hclfcr Is really entitled A to A premium over tho steer of from H i quarter to half a cent. H Hog fcedors aro coming to undor- H stand that skim milk from the scpara- j t- r 's worth much more than that H obtained by deep sottjng, open 6c- m t or the common skim milk of tho H creamery. You will got better result H from feeding skim milk -when it Is l warm and fresh than If it is allowed tn stand over nl0ht. J MMMMMMM-J' |