598 IOWA DEPARTMENT OF AGRICULTURE. 



of corn is often injurious in its effects. Tliis is because corn is exces- 

 sively starchy and induces a deposition of fat about tlie internal organs 

 In feeding the herd bull, it is very necessary to supply those foods which 

 will develop lean as well as fat, and those foods which will give vigor to 

 the animal. Such a ration should be made up largely of foods rich in 

 protein, like alfalfa, clover, bran, oil-meal etc. If the roughage supplied 

 the herd bull consists of alfalfa it would be entirely safe to make the grain 

 ration half corn, the remainder consisting of oats, bran and oil meal, 

 if the roughage consists of timothy or native prairie hay, it would 

 be better not to feed the herd bull more than fifty-two per cent, of corn. 

 Roots or ensilage are excellent to prevent injury by over-feeding. 



The character of the feed, important as it is, is not the only thing 

 which needs attention in the care of the herd bull. He should have 

 a great deal of exercise, and if he does not take sufficient exercise himself, 

 it is sometimes advisable to lead him about a little each day. Ordin- 

 arily, however, if he is given a small pasture field in summer, he will 

 take sufficient exercise. 



In closing. I wish to say that I believe the pure-bred cattle business 

 will continue to be profitable if properly conducted. We have here in 

 the West a most excellent country for cattle. Our farmers are certain 

 to need more than they have had in the past, if they are to maintain 

 the fertility of their land. No one will dispute this fact, that a well- 

 organized farm needs cattle. Neither will any one oppose the statement, 

 that if cattle are desirable to have on our farms, good cattle are still 

 better. The farmers of the country look to the breeders for furnishing 

 the seed which will improve their stock, and every breeder of pure-bred 

 cattle should make a thorough study of the business, not only to supply 

 the farmers" needs, but also to make his work yield the revenue it should. 



PREPARING BEEF CATTLE FOR MARKET. 



w. J. MILLER, METZ, lA., before Jasper County Farmers' Institute. 



From a business standpoint this is a subject of great importance to 

 the producer, as well as to the consumer, since the markets of the world 

 are demanding different types, or grades, of beef cattle. The successful 

 feeder must be acquainted with the given demands of the trade. He must 

 study the best methods by wnich this demand can be supplied. 



The feeder must first secure the right types of cattle to feed. They 

 must be well bred, of uniform type, low-down, blocky, thick-fleshed 

 cattle to command the highest market price. 



In selling the beef cattle the first important feature is the finished 

 condition of the animal. The carcass that will dress the highest per cent 

 of high-priced beef per hundred, sells for the highest price in the open 

 market . Our markets are now demanding handy weight cattle of 1100 

 to 1400 pounds. What we want then is to get our cattle to that weight 



