LECTURE II. 



CLASSIFICATION OF CATTLE. 



In the preceding lecture we discussed, to some extent, 

 the scientific classification of cattle. Another classification, 

 based on the uses to which cattle are put, divides them into 

 three classes: Beef, Dual-Purpose, and Dairy. 



As cattle are kept at the present time, simply to supply 

 food for man, a clear understanding of the food value of meat 

 and milk is essential to a knowledge of the different classes 

 given above. 



Amount of Different Ingredients and Fuel Value in One Pound 

 of Whole Milk, 3% Fat, Skim Milk, and Sound Beefsteak: 



Protein. Carbo- Fat. Energy 



hydrates. value. 



Ib. tb. lb. Calories. 



Whole milk .0360 .0542 .0325 306.6 



Skim milk .0374 .0542 .01067 174.1 



Beefsteak .1800 .120 841 



From the above we see that 3 pounds of whole milk is 

 greater in nutritive value than 1 pound of beefsteak, and 

 while the beef raiser does well to secure 2 pounds gain per 

 day, or 730 pounds per year, the dairy cow will return from 

 7,000 to 12,000 pounds of milk. Lawes and Gilbert have 

 shown that the ox, while gaining at the above rate, yields 

 but one-sixth as much in nitrogenous substances, but one- 

 sixth as much in mineral matter, and practically the same 

 amount of fat as the cow giving 7.000 pounds per year. It 

 is clear that the cow gives the greatest and most rapid 

 returns. 



