32 Bureau of Farmers' Institutes. 



Then, in addition to securing the general beef form and make- 

 up, together with good backs, ribs and loins, there is a certain 

 quality, character, style and finish that constitute an important 

 factor in determining the value of beef cattle. One of the first 

 indications of this is to be found in the skin and coat. A good 

 feeding animal should have a soft, mellow touch and a soft but 

 thick and heavy coat. A harsh, unyielding skin is an indication 

 of a sluggish circulation and low digestive powers. The char- 

 acter and finish exemplified by a clear, prominent yet placid eye, 

 clean-cut features, fine horn and clean, firm bone, all go to indi- 

 cate good feeding quality and a capacity to take on a finish of 

 the highest excellence, and consequently to command top prices. 

 Coarse-boned, rough animals are almost invariably slow feeders 

 and hard to finish properly. A certain amount of size is neces- 

 sary, but it should be obtained without coarseness. The present 

 demand exacts quality and finish rather than size. 



Beside these qualities^ and above all, it is necessary to have 

 vigor and constitution. We find evidence of these in a wide 

 forehead, a prominent brisket, broad chest, well-sprung ribs, full 

 heart girth, and general robust appearance; and without these, 

 other excellence will not have its highest significance. 



Excellence for the Block Due to Irtherited Quality Bather Than Feed 



or Gain. 



The misleading practice of rating beef animals mainly by the 

 gains made in the feed yard is altogether too common. The dis- 

 tinction between cattle of different types is absolutely essential 

 to profitable feeding. There is not a very great difference in the 

 rate of gain, or the number of pounds of increase in weight from 

 a given amount of feed, that will be made by a representative of 

 the best beef breeds, or by a genuine scrub, a Jersey or a Holstein 

 steer. This statement may seem somewhat at variance with pre- 

 vailing opinion concerning the potency and superiority of im- 

 proved blood. Practical breeders and improvers of live-stock 

 have been rather reluctant to recognize thif, doctrine, and a good 

 manv will not concede it yet, but the evidf'tice is constantly aftcn- 



