The name is absent

Agkiculture on the Rhine.

being an average price, the whole beast must be sold at
the same rate, and those who obtain a portion of the
more fleshy parts are obliged to take a certain quantity
of bone cut off from any part where it may be to spare to
eke out the lot. In many parts of Germany the form of
publishing weekly the prices at which the different
butchers of a town sell, according to their own report, is
considered sufficient control on the part of the magis-
tracy, and competition is allowed to do its part towards
reducing prices. In all districts, however, the district
medical officer has the charge of watching that no un-
sound meat be exposed for sale.

From what has been said the reader must have ga-
thered that no great luxury is indulged in, as far as the
consumption of meat is concerned, by the German pea-
sants and burghers. Meat is sought as a necessary
article of food, and no more is expended upon it than
can be avoided. The farmer therefore has but little help
from the butcher, especially in the country ; and the
price he gets does not induce him to make the same
exertions to fatten stock that are made in England. The
main inducement to keep stock is in the dung obtained
from the beasts and the sale of milk, for the use of the
animals for draught seldom more than pays the cost of their
keep. By selling the carcase to the butcher the investeɑ
capital is preserved undiminished.

We subjoin some of the calculations on which the
foregoing remarks are founded, and shall trace the stock-
farmer’s outlay from the commencement. We have
pointed out the high lands of the Westerwald as the seat
of cattle-breeding. A cow with her calf in that district
may be purchased for 60 to 80 florins, or from 5Z. to 7Z.

AGRICULTURE ON THE RHINE.

The calf alone sells for 5 florins, or about 9s. Until
they are four weeks old, the calves get nothing but milk :
in the fifth week they get hay, and, in good farms, oat-
meal mixed with the milk. Calves intended for the
shambles are universally slaughtered within a week after
their being dropped. The price of veal, instead of
rating higher than that of beef, is consequently much
lower. Veal may constantly be bought at 3c7. per lb.
when beef rates at 4<Z. per lb.

The cost of rearing the Dutch and short-horned breeds
to the third year is calculated as follows, on good farms :—

If we turn this amount of forage into money, at the
following prices—
£ s. d.

320 lbs. milk, at ⅛<7. per lb. .      . 0 13 3

192 cwts. Lay, at Is. 8d. per cwt. . 16 O O
147 lbs. meal .     .     ∙         0 8 4

£ 17 1 7

It is Lore apparent that the small breed that has the run of
the mountain-pastures, and which does not cost its owner
more than 5Z. at three years old, is a more marketable
article than tbe heavier beasts reared in stables at the
cost here stated. The drovers from the manufacturing
districts bring down about 1000 fat beasts annually from
theWesterwakl, averaging 48 to 50 stone, which cost them
61. Gs. to 7/. 7s. а-head. The fat cattle on good farms
average 12 to 15 cwt. The feeding has become matter

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