TEXAN CATTLE. Texan cattle are now-a days too well known in the principal beef markets of the United States and along the lines of our trunk railways to need particular descrip tion. Originally derived from the Spanish cattle brought over by early adventurers, they 'covered all the great grazing plains of Mexico, Texas, and California, becoming to all intents and pur poses, feral or wilcl cattle So that, from the time of their introduction, about the year 1500, notwithstanding the immense numbers annually killed, and until within a few years, principally for their hides and tallow, they had increased in the State of Texas alone, in 1870. to the number of over 4,000,000 head, and at that time consti tuting about one-seventh of the cattle of the United States and Territories. impatient of restraint, never becoming really domesticated, they are reared in great herds and within the last fifteen years have been driven north in vast numbers, furnishing cheap, and, when properly fattened, it must be confessed, good beef. A fair estimate of the average of these cattle, as they are sold in our markets, may be put at 1,000 pounds live weight, of which the flesh and bone, .as sold to the consumer, may be 400 pounds, the balance being hide, offal, and a very little tallow. Corn-fed for some months, they will come to the average of 1,200 pounds, live weight, with possibly 600 to 700 pounds of marketable meat and bone, as weighed from the butcher's block. They are principally corn-fed in the States of Kansas, Iowa, and Illinois, the plan _generally practiced being to feed them in herds in the open fields. Some attempts have been made to stallfeed them, but it has not proved satisfactory. In 1868-69 the editor fed 450 in central Illinois in stables specially prepared therefor, having water conducted in pipes to them, with tramways for carrying grain and hay. They were dragged into the stables with lariats, tied to the stanchions, and remained there until fat, at the end of five months. The
stables were kept partially darkened, no strang -ers were allowed admittance, and every means used to ensure their quiet. They came out ripe, and sold in New York at the very highest price of prime beef ; out of the 450 put in, only about thirty being classed lower than fat. The experi ment, however, was not repeated, since the larger price required to be paid for good grade short-homs yielded a better profit for the feed consumed. The typical Texan steer is beiag less and less met with year by year and now the acclimatization of pure bred bulls in Texas is being more and more shown in the improved form and fattening qualities of these semi-wild Texan stock. The most improved plan of _acclimating bulls taken from the North and West is to select healthy calves in the autumn after all danger of Texas fever is past. Ship them to the point where they are to he kept, being careful not to crowd too many in one car. Arrived at their destination they are fed meal, bran, and crushed oats, with plenty of corn leaves or good hay, and with access to pure running water to drink. If possible, a run should be allowed on a field of green barley or oats, sown for the purpose. They must also be kept in dry lots and carefully housed from northern and other storms. Prompt attention must be paid to any symptoms of fever. If this is shown, charcoal and ginger may be adminis tered in the proportion of a tablespoonful of charcoal and teaspoonful of ginger. If they are gotten safely along through January- they will generally be safe until the spring rains. During this time and until July they must not be exposed to storms or sun, and must he care fully watched for ticks and other vermin. These must be immediately destroyed by an application of crude petroleum and lard in the proportion of one part of the former to two parts of the latter. Thus, if they are carried safely', until two years old, with proper care, they may thereafter be kept for breeding purposes.