44 THE STUDY OF BREEDS. 



VI. Feeding qualities. 



(1) In feeding qualities they stand much on the same 

 plane as Shorthorns. 



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

 lay on flesh most heavily on the parts of the frame from which 

 the best meat is cut, as the back and loin, but 



(3) Under heavy forcing they are somewhat inclined 

 to patchiness. 



VII. Quality of meat. 



(1) The quality of the meat is very good, and finds much 

 favor with butchers and consumers. 



(2) It is juicy and tender, the fat and lean are nicely 

 blended, and the proportion of the lean to the fat is large, and 



(3) The proportion of the dressed meat to the live weight 

 is relatively large. 



VIII. Milking qualities. 



(1) The milking properties of Herefords were at one 

 time fairly good, but they have been much impaired through 

 the system of breeding and management adopted. 



(2) The quality of the milk is good, but it is oftentimes 

 deficient in quantity. 



IX. Value in crossing and grading. 



(1) Herefords cross well with some breeds, as Short 

 horns and Galloways, but not so well with others, as Devons 

 and West Highland cattle. 



(2) In crossing with Shorthorns the best results have 

 been obtained when the male was Hereford. 



(3) Herefords answer well for crossing upon grades and 

 common stocks when meat-making is the object sought. 



(4) Hereford grades are probably more numerous on 

 southwestern ranges than those of any other breed. 



X. Breeding qualities. 



(1) The breeding qualities of Herefords are good. 



(2) When submitted to high pressure feeding, they still 

 usually breed with regularity and oftentimes they breed to an 

 advanced age. 



(3) They are said to be less subject to abortion and to 

 milk fever than some other breeds. 



XL Weak points. 



(i) The chief of these as to properties is scant milk 

 production. 



