No. 7, DEPARTMENT OF AGRICULTURE. 82S 



larly in Pennsylvania. As you know, most of our beef is grown 

 in tlDe West, but some of it is grown in Pennsylvania, and it was 

 my intention to try to show you how we can increase our beef pro- 

 duction in Pennsylvania and to give you some idea of some of the 

 work that has been done at the Pennsylvania Experiment Station 

 along this line. 



We have been investigating some of the questions there concern- 

 ing beef productions, particularly some questions that are most im- 

 portant to us in Pennsylvania where laud is more valuable than 

 it is in the West and where feed is more expensive, and where a 

 closer account and a stricter economy must be observed in the work. 



Owing to lack of time Prof. Mairs was unable to read his paper, 

 but the same is herewith presented and is as follows: 



ECONOMY IN BEEF PRODUCTION. 



By PROF. T. I. MAIRS, State College, Pa. 



In spite of the fact that the last few years has seen considerable 

 agitation in favor of vegetarianism in many quarters, the American 

 people continue to eat meat. It is safe to say also that the people of 

 Pennsylvania eat their share. No amount of fanaticism will induce 

 the American people to renounce their so-called flesh pots. Science 

 and history unite in the proof that the natural food of mankind is 

 of both vegetable and animal origin. Vegetarian nations have con- 

 tributed practically nothing to civilization. Since our people must 

 have mteat the question naturally arises, where are they to get it? 

 By far the larger amount of the fresh meat eaten has been and must 

 continue to be beef. Can we in this State produce a larger amount 

 of beef to advantage or can we produce it at less cost than at pres- 

 ent? Is it advisable to undertake to increase our meat production? 

 Can we compete successfully with western growers and feeders of 

 beef cattle? If so, then it is to our interests to study the various 

 problems involved in order that we may carry the v/ork on to the 

 best advantage. Shall we feed western cattle or natives? Shall the 

 feeder raise his steers or buy them? What type will prove most 

 profitable? At what age should they be fattened? What feeds 

 should be fed? How should they be handled during the fattening 

 period? If we are to produce beef, we should try to know, why, 

 when, and how the business may be made profitable. 



The process of beef production naturally divides itself into three 

 operations: First, growing the animals, second, fattening, and 

 third, marketing. In order that beef production may be carried 

 on with the greatest profit, it is necessary that care and judgment 

 be exercised at each step. In speaking of beef production or cattle 

 feeding, we ordinarily think merely of the growing and fattening 

 processes. Although these are the operations that involve the ex- 

 penditures they are by no means the whole thing. While it is neces- 

 sary to get the best animals possible at the lowest cost, and to fatten 

 them with the least expenditure of food and labor, intelligent market- 

 ing is also essential. 



The first thing to consider in selecting animals for beef produc- 

 tion is the type. This is of importance both to the feeder and to the 



