32 THE STUDY OF BREEDS. 



V. Grazing qualities. 



(1) These are only average, since the heavy frames 

 possessed by Shorthorns render them less active as foragers, 

 hence 



(2) When being grazed, the pastures should furnish them 

 with plentiful supplies. 



VI. Feeding qualities. 



(1) These are of the first order. 



(2) They make a good use of the food given them, are 

 contented under .confinement, will feed well for a long period, 

 stand forcing well and lay on flesh evenly and deeply. 



VII. Quality of meat. 



(1) Shorthorns furnish meat tender, juicy and nutri- 

 tious, and 



(2) They kill well, as the proportion of bone and offal is 

 relatively small, but 



(3) The fat and lean are not quite so well intermixed as 

 with some breeds, the grain of the flesh is not so fine nor is 

 the meat so highly flavored. 



VIII. Milking qualities. 



(1) In the last century and during much of the present, 

 Shorthorns generally were possessed of good milking qualities. 



(2) Several families still retain these, more especially in 

 England, where, as. a breed, they still rank high for dairy 

 uses, but 



(3) These qualities have been much impaired not only in 

 Britain, but more especially in America, through the lines of 

 breeding and management adopted. 



(4) However, during recent years much more attention 

 is being given to the restoration of good milking qualities. 



(5) The milk is excellent for calf rearing, and may be 

 used with advantage in making butter and cheese. 



IX. Value in crossing and grading. 



(1) No breed has been equally useful for purposes of 

 crossing, either upon grade cattle or upon pure breds of 

 other breeds. 



(2) They have wrought a wonderful improvement upon 

 the common cattle of Ireland, North and South America, 

 Australia, New Zealand and some other countries. 



(3) Nearlv all the cattle exported to Britain from these 

 countries are Shorthorn grades. 



