Excessive moisture, which is mostly observed in flanks, abdomen, under the shoulder blade, and at the brisket, in the order named, is particularly noticeable in the carcasses of old cows or any animal that is ill conditioned. (0. 0. 27, W. D., 1904.)

The foregoing statements concerning quality, condition, and sex may be more readily understood from the descriptions in paragraph 2305 and the plates therein referred to.

2304. At each post at which a veterinarian is stationed and which is supplied with fresh beef by local desiers from cattle slaughtered in the vicinity, the commanding officer, whenever in his opinion it is prac ticable to do so, will cause the veterinarian to inspect the cattle before they are slaughtered and the beef when delivered at the post, with a view to determining whether the contract requirements have been met, asi to report in writing to the commanding officer the result of such inspection. These inspections will not be ordered in cases where expense of travel would be involved. (G. O. 28, W. D., 1906.)

2305. All quartermasters and organization commanders are enjoined to give the question of beef inspectan their most serious consideration, with a view to preventing fraud on the part of contractors, and for the betterment of the company messes. Unless the officers responsible for the inspection of beef are familiar with the specifications for fresh beef, determination of sex, age, and quality, fraud is sure to ensue, to the manifest detriment of the oganization and corresponding advantage to the contractor.

For “specifications," see appendix 4.

1. The minimum weight is placed at 500 pounds to insure getting a proper proportion of meat to bone. 2. The specified neck cut is unusual in commercial transactions, and the delivery will generally be made with five or six neck vertebræ left on the carcass unless special attention is paid to this trimming. The neck meat is worth commercially about one-half the contract price for the carcass, and it should not be accepted under any circumstances.

3. The deduction of 2) pounds for the shank of the forequarter and of 34 pounds for the hock (both which were formerly cut off before delivery) is very apt to be overlooked by the contractor unless specially cautuned by the responsible person. Neglect to make the neck and shank trimmings and deductions net the contractor more than $2 a carcass even when the price is as low as 7 cents per pound.

4. By "kidney fat" is meant the fat immediately surrounding the kidneys and does not refer to other maet in the hind quarter.

5. The meat from bulls, stags, and cows is excluded for the reason that it is inferior to that from the steer of the same age and condition. A careful study of those characteristics that definitely determine the differences between these classes of carcasses is necessary in order to protect the interests of the Government and of the companies, and they are clearly shown in the accompanying cuts.

6 Sez-By definition, the bull is the uncastrated male and the stag a male castrated late in life. In practice a bull is castrated when he has served his purpose and economy requires that he should be placed on the market. Being castrated he takes on flesh and fat and brings a better price at the stockyards. As a bull he will rarely fatten under any circumstances, but in either case the flesh is very dark-—very conspicu ously so -and the muscles "stand out" hard and compact, especially on the shanks. In the bull there is almost an entire absence of scrotal fat. The carcass of the bull or stag shows massive shoulders, a thick buging neck, broad chest, a very round rump, and coarse-grained flesh. His forequarters are relatively larger than his hindquarters. His general make-up is so different from that of the steer that if after careful examination of the carcass a doubt exists as to whether it is a steer or a stag (or bull) the chances are that it is a steer.

Cow and steer carcasses of about the same age, condition, and general appearance are represented in Plates I to VIII.

The cow carcass, Plates I and II. Note, in comparison with the steer, the slender hock and dashed-in appearance between the hock and rump, that the exterior fat of the carcass meets the end of the aitchbone at s', that the inner end of the aitchibone is alightly refused, providing a bronder passage for giving birth to calf.

The rump bones at d ́are separated in youth, but become solid at about 3 years of age, leaving no lines of demarcation.

The formation at a can not be greatly altered for the purposes of deception, and this, with the udder, if not cut away, are the positive proofs of sex.

The backbone at c' seems to be relatively weak and is generally broken during cleavage while dressing the carcass The loin at this point generally presents a dished-in appearance.

The steer carcass, Plates I and III. Note, in comparison with the cow, the large hock, the plump appearance between the hock and rump, that the exterior fat of the carcass is separated from the altchbone at a by about 2 inches of lean meat, to which a portion of the penis is generally still attached, as shown in the pl. stograph, that the inner end of the aitchbone juts into the passage, narrowing it.

I he rimp bones at & do not grow together as early as in the cow, and show distinct lines of demarcation up to about 6 years.

I1⁄4‰e firma'on at a and the presence of the cod (scrotal fat) are the positive proofs of sex. If the cod has twwth chat away, it is sufficient cause for rejection, as this is generally done only for the purpose of making Làm cum and steer carcasses appear so much suke that cow carcasses can be run in on the contract I be babone at c is firm and the loin near this point straight or plump.

Com enecams, Plate II The quarter here represented may be considered as typical of the grade of cow meat gry pirmented for acceptation. Note the sender hock, the "dished-in" appearance above, the long, strangial melelilute meeting the exterior fat at e, the broad passage at ô, the suis rump at c, the broke twa à aid and how the udder has been cut out and skewers put in this point.

Excessive moisture, which is mostly observed in flanks, abdomen, under the shoulder blade, and at the brisket, in the order named, is particularly noticeable in the carcasses of old cows or any animal that is ill conditioned. (G. O. 27, W. D., 1904.)

The foregoing statements concerning quality, condition, and sex may be more readily understood from the descriptions in paragraph 2305 and the plates therein referred to.

2304. At each post at which a veterinarian is stationed and which is supplied with fresh beef by local dealers from cattle slaughtered in the vicinity, the commanding officer, whenever in his opinion it is practicable to do so, will cause the veterinarian to inspect the cattle before they are slaughtered and the beef when delivered at the post, with a view to determining whether the contract requirements have been met, and to report in writing to the commanding officer the result of such inspection. These inspections will not be ordered in cases where expense of travel would be involved. (G. O. 28, W. D., 1906.)

2305. All quartermasters and organization commanders are enjoined to give the question of beef inspec thin their most serious consideration, with a view to preventing fraud on the part of contractors, and for the betterment of the company messes. Unless the officers responsible for the inspection of beef are familiar with the specifications for fresh beef, determination of sex, age, and quality, fraud is sure to ensue, to the manifest detriment of the oganization and corresponding advantage to the contractor.

For “Specifications," see appendix 4.

1. The minimum weight is placed at 500 pounds to insure getting a proper proportion of meat to bone. 2. The specified neck cut is unusual in commercial transactions, and the delivery will generally be made with five or six neck vertebræ left on the carcass unless special attention is paid to this trimming. The neck meat is worth commercially about one-half the contract price for the carcass, and it should not be ac cepted under any circumstances.

3. The deduction of 24 pounds for the shank of the forequarter and of 34 pounds for the hock (both which were formerly cut off before delivery) is very apt to be overlooked by the contractor unless specially cau tooed by the responsible person. Neglect to make the neck and shank trimmings and deductions net the ontractor more than $2 a carcass even when the price is as low as 7 cents per pound.

4. By kidney fat" is meant the fat immediately surrounding the kidneys and does not refer to other maet in the hind quarter.

5. The meat from bulis, stags, and cows is excluded for the reason that it is inferior to that from the steer of the same age and condition. A careful study of those characteristics that definitely determine the differences between these classes of carcasses is necessary in order to protect the interests of the Government and of the companies, and they are clearly shown in the accompanying cuts.

6 Sez.-By definition, the bull is the uncastrated male and the stag a male castrated late in life. In practice a bull is castrated when he has served his purpose and economy requires that he should be placed on the market. Being castrated he takes on flesh and fat and brings a better price at the stockyards. As a bull he will rarely fatten under any circumstances, but in either case the flesh is very dark-very conspicuqusly so and the muscles "stand out" hard and compact, especially on the shanks. In the bull there is almost an entire absence of scrotal fat. The carcass of the bull or stag shows massive shoulders, a thick buiging neck, broad chest, a very round rump, and coarse-grained flesh. His forequarters are relatively larger than his hindquarters. His general make-up is so different from that of the steer that if after careful examination of the carcass a doubt exists as to whether it is a steer or a stag or bull) the chances are that it is a steer.

Cow and steer carcasses of about the same age, condition, and general appearance are represented in Plates I to VIII.

The cow carcass, Plates I and II. Note, in comparison with the steer, the slender hock and dashed-in appearance between the hock and rump, that the exterior fat of the carcass meets the end of the altchbone at e, that the inner end of the altchbone is slightly refused, providing a broader passage for giving birth to caif.

The rump bones at 6' are separated in youth, but become solid at about 3 years of age, leaving no lines of demarcation

The formation at a' can not be greatly altered for the purposes of deception, and this, with the udder, if not cut away, are the positive proofs of sex.

The backbone at c seems to be relatively weak and is generally broken during cleavage while dressing the carenas. The loin at this point generally presents a dished-in appearance.

The steer carcass, Plates I and III. Note, in comparison with the cow, the large hock, the plump appearance between the hock and rump, that the exterior fat of the carcass is separated from the aitchibone at e by about 2 inches of lean meat, to which a portion of the penis is generally still attached, as shown in the photograph, that the inner end of the aitchbone juts into the passage, narrowing it.

The rump bones at ô do not grow together as early as in the cow, and show distinct lines of demarcation up to about 6 years.

The farmatum at a and the presence of the cod (scrotal fat) are the positive proofs of sex. If the cod has beta crit away, it is sufficient cause for rejection, as this is generally done only for the purpose of making the cow and steer carcasses appear so much alike that cow carcasses can be run in on the contract. The backbone at e is firm and the lʊin near this point straight or plump,

Cow-arcass, I ate II. The quarter here represented may be considered as typical of the grade of cow meat gent) farmetaled fur acceptance. Note the sender hock, the ' dished-in' appearance above, the long, miraghi, miltitude meeting the exterior fat at e, the broad passage at 6, the soud rump at c, the broken tow a ni d, and how the udder has been cut out and skewers put in this point