The Bulletin. 5 



Usually some man living in the section where the cattle are to be 

 bought can be foimd who will buy the cattle cheaper and get a better 

 quality than can be done by a stranger. 



If the feeding period is to be longer than ninety days the best 

 grade of cattle obtainable will probably give the best results to the 

 feeder, but this depends somewhat as to the market on which the fin- 

 ished cattle are to be sold. Good cattle not only bring a better price 

 when finished, but if the feeding period is to be longer than three 

 months the average daily gains will probably also be greater. 



For short feeding periods the selling price of the finished cattle 

 should be from one cent to a cent and a quarter per pound greater 

 than the purchase price ; while for longer feeding periods the differ- 

 ence would be from one and a quarter to one and a half cents per 

 pound. 



THE SELECTION OF FEEDERS. 



The selection of feeders deserves more attention than it receives 

 from the few in this State who buy such cattle for feeding. The 

 writer has seen many bunches of cattle, picked up wherever they 

 could be found, apparently without regard to their form or fitness for 

 making beef, from which one-half might have been excluded and the 

 net profits as the result of the feeding undoubtedly increased. 



If any of us were going to sell a few tons of hay, or a hundred 

 bushels of corn, and heard of a buyer who would give more than we 

 could get on the regular market, we would not fail to spend considera- 

 ble time, if necessary, to find the fellow who offered the higher price. 

 Why not take as much trouble in selecting cattle to eat our grass, hay 

 and grain ? They can only be regarded as a convenient and profitable 

 way of marketing the more bulky products of the farm, therefore we 

 should see to it that we send our hay and grain to the best market — 

 feed it to the best steer. 



All are familiar with the fact that flesh covers many faults in cat- 

 tle, especially in the eyes of the inexperienced ; yet a good judge is 

 able to pick out with considerable accuracy the cattle that will feed 

 best and make the best beef, no matter what their state of flesh may 

 be. However, in the opinion of the writer, buyers are more fre- 

 quently deceived in the beef-making qualities of cattle when real thin 

 in flesh than when in fairly good condition. The average seller, if 

 he has a lot of cattle thin in flesh and of poor quality, is always 

 ready with the old but deceptive story, "These cattle are poor, and 

 are now seen at their worst ; when put on feed tremendous gains will 

 be made ; they will fill out on the hips and the huge paunches will con- 

 tract, the backs will become straight, the legs shorter, the ribs will 

 soon be covered with thick flesh, the hair will become smooth^ and 

 glossy, and the transformation will be so complete, and the objectiona- 



