CATTLE 



1234 



CATTLE 



Head of 



Hereford Sfeer 



Zebu 



Head of 



Indian Buffalo 



SOME MEMBERS OF THE OX FAMILY 



one should be careful that none of the liquid 

 runs down into the eyes of the calf, because 

 blindness would ensue. Horn tissue is harder 

 than skin tissue, and anything which would 

 destroy the horn would destroy any skin tissue 

 or tissues of similar nature with which it might 

 come in contact. Cattle thus dehorned while 

 young will have a much more sightly head 

 than those from which the horns have been 

 clipped when older. 



The second way of dehorning applies to 

 older animals and consists merely of clipping 

 off the horns close to the head with suitable 

 clippers, or of sawing them off. This method 

 is very painful to the animal, but is humane 

 in that it makes the animals more docile and 

 less dangerous to others of their own kind and 

 to human beings. The one precaution to be 

 observed in this second method is to make 

 sure that the horns are clipped enough so 

 that no future, growth may take place. 



Two Types of Cattle. To-day cattle are 



bred for meat and for milk. This has led to 

 more or less clearly-defined forms of animals 

 for these purposes. Those which have been 

 bred for great production of milk, cheese and 

 butter are said to be the dairy type; those 

 which produce barely enough milk for the 

 support of their young and which are of a 

 bodily form to yield a large amount, of the 

 highest priced cuts of meat, are classed as the 

 beef type. Between the two there is a type 

 known as the dual purpose type. 



The Dairy Type. The dairy type of animal 

 is characterized by a general outline of body 

 that is "wedge-shaped from before backwards." 

 This is brought about by a large, full udder, 

 a large abdomen, and by the fact that in the 

 dairy cow the hips and pelvic arch are usually 

 somewhat higher than the shoulders and with- 

 ers. The dairy cow is. spare in form, with no 

 superfluous flesh. Her joints are prominent, 

 and her general form shows a looseness and 

 openness not to be found in the beef animal. 



