TYPES AND MARKET CLASSES OF LIVE STOCK 69 



his rounds. The evidence is unquestionable. Fat can be put 

 on by feeding, but the muscle comes only by inheritance. The 

 dairy calf is "born wrong" from a beef standpoint, and no known 

 method of feeding and management can correct its deficiency. 



Professor W. A. Henry, of the Wisconsin Station, has writ- 

 ten the following pointed statement* relative to the compara- 

 tive merits of beef- type and dairy- type steers: 



Fig. 13. Carcasses of Beef and Dairy Calves. 



These calves were slaughtered when less than a week old. Neither 

 carcass showed any degree of fat. Note the muscling in round, rump, loin, 

 rib, shoulder, arm, and neck of the beef calf on the left as compared to the 

 dairy calf on the right. 



"Beyond that which can be expressed in figures or stated 

 percentagely lies that indefinable something described by the 

 word 'quality' which enters into all objects of barter. No one 

 can compare a bunch of well-fed beef-bred steers with one repre- 

 senting the dairy breeds without being impressed by a difference 



* Feeds and Feeding, p. 443. 



