CONTENTS. 



PAGE 



General Introduction 19 



PART ONE CATTLE 

 CHAPTER 



Introduction 23 



I. Beef Type 27 



II. The Beef Carcass 40 



III. Packing House By-Products from Cattle 57 



IV. The Value of Type in Beef Making 63 



V. American Cattle Markets 71 



VI. Fashions in Market Cattle 85 



VII. Selection of Feeder Steers 95 



VIII. Market Classes and Grades of Cattle 106 



IX. Breeding for the Market 125 



X. Dairy Type 138 



XI. The Secretion of Milk 155 



XII. Variations in the Usefulness of Dairy Cows 164 



XIII. Breeding for Milk Production. .' . 172 



XIV. Dual-Purpose Cattle 180 



PART TWO SHEEP 



Introduction 189 



XV. Mutton Type 194 



XVI. The Mutton Carcass and the Pelt 203 



XVII. Sheep Markets and Market Classification 214 



XVIII. Breeding for the Market 235 



XIX. The Merino or Fine-Wool Type 245 



XX. Wools and Wool Growing 255 



PART THREE SWINE 



Introduction 279 



XXI. The American or Lard-Type Hog 282 



XXII. The Bacon-Type Hog 290 



XXIII. The Hog Carcass 297 



XXIV. Hog Markets and Pork Packing Past and Present 314 



XXV- Market Classification of Swine 322 



XXVI. Breeding for the Market 332 



PART FOUR HORSES 



Introduction 345 



XXVII. Brief Anatomical Study of the Horse 348 



XXVIII. Some Important Facts Concerning the Horse 361 



17 



