CHAPTER XXXVIII 



SELECTING ANIMALS AND METHODS OF FEEDING 



1. Selecting Animals to Feed. — There is a great differ- 

 ence in individual animals as to the increase in weight or 

 gain which they will make when being prepared for mar- 

 ket. Men who have fed large numbers of animals have 

 learned from experience to pick out those which will feed 

 profitably. There are certain indications, like the shape and 

 character of the head, the conformation of the body, the 

 back, the coat of hair, and the quality of the bone, which 

 mark an animal as being a good feeder. The following quo- 

 tations from Circular 14, Purdue University Agricultural 

 Experiment Station-, give the characteristics of a good steer 

 for feeding purposes. Since the same principles in general 

 apply to sheep and hogs, the descriptions may be made 

 applicable to all : 



A typical beef steer is blocky and compact, has a short, deep 

 body, short, thick neck, short, straight legs, straight back and underHne, 

 an abundance of width from one end to the other, plenty of scale, or 

 weight, and a 'feeder's head and eye.' The skilled feeder buyer pays 

 more attention to the head than the inexperienced buyer would deem 

 necessary, especially with stock cattle, which are not filled out suffi- 

 ciently to judge as to their future development and probable form when 

 finished. He will also realize at first glance whether or not the eye is 

 one that indicates a quiet and contented disposition. 



The head should be broad, short, with full forehead, strong jaw, 

 large mouth and nostrils, and free from either coarseness or delicacy. 



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