90 THE STUDY OF BREEDS. 



V. Early maturing qualities. 



(1) Because of their large size they do not mature quite 

 so quickly as some of the smaller breeds, but 



(2) The heifers usually become milk producers at from 

 twenty-four to thirty months. 



VI. Grazing qualities. 



(1) These are good, but not of the highest. 



(2) The large frame forbids grazing them on lands much 

 broken, or where they would have to travel far in gathering 

 food. 



(3) Soiling foods can be used with peculiar advantage in 

 supplementing their summer pastures. 



VII. Feeding qualities. 



(1) They are of quiet disposition, grow rapidly, make 

 large relative gains and attain good size when grown for meat 

 production, but 



(2) As they go on toward maturity they frequently lose 

 in smoothness, although 



(3) Up to the age of about eighteen months they should 

 be capable of producing much meat relatively and of excellent 

 quality. 



(4) It is probably true that much of the discrimination 

 shown against matured Holstein beef in this country, but not 

 all of it, is grounded in prejudice. 



VIII. Value in crossing and grading. 



(1) Holsteins may be crossed upon common animals with 

 much advantage when the object is to produce large dairy 

 cows of free milk producing powers. 



(2) When the object is to produce dual-purpose cattle 

 they are not so well adapted to this end as some other 

 breeds, but 



(3) Where large quantities of skimmilk are wanted for 

 pork production, or where what is termed "baby beef" is 

 reared, the Holstein cross may be eminently in order. 



(4) Their marked prepotency is well brought out in the 

 distinctive color markings which they impart. 



IX. Breeding qualities. 



(1) As breeders Holsteins stand high among the dairy 

 breeds, since 



(2) In-breeding has been carefully avoided, more espe- 

 cially in the parent stocks, hence in a great measure their 

 freedom from disease, but 



