Too Fat

The SprmgQeld Jiepubiican notes a significant eliange in the dcmand f or fat meat. A few years since, it eays, when a large part of tho beef used wasfattened hereabouts, it was almost iinpossible to get an ox too fat, and an extra prico was always paid for the fine steers that carne from the rich bottom lands of the Connecticut and Wcstfield rivers. But, with the incomiDg of Western beef, the demand for very fat cattle has fallen off, till they can hardly fmd a market. Only last week, a farmer with two pairs of fat oxen, weighing 5,000 pounds each, was refused an offer at the irincipal slanghter-houses, solely bcoause hiö cattle were too fat.