494 



INDEX 



Beef, continued. 



steer vs. dairy steer, 63-70. 



vs. beef heifer, 91-3. 

 type, definition of, 25. 



description of, 27-39. 

 wholesale cuts of, 42-4. 

 Blindness, 481. 

 Block beef, 49. 

 Blood meal, source of, 212. 

 spavin, 481. 



supply to udder, 159-60. 

 Boar, definition of, 281. 



number of sows bred to, 344. 

 type desired in. 339-44. 

 Boars, on the market, 328. 

 Bog spavin, 481-2. 

 Bone spavin, 482-3. 

 Bones, flintiness of, in beef carcass, 53. 

 of cattle, changes due to age, 46-7 

 size of, in beef carcass, 53. 

 Break-joint of lambs, 208-9. 

 Breed, a factor in selecting feeder 



steers, 103-4. 

 of horses, selecting a, 463. 

 type, definition of, 25. 

 Breeding bucks, on market, 232. 

 ewes, on market, 230-2. 

 for milk production, 172-9. 

 the market, 

 cattle, 125-37. 

 hogs, 332-44. 

 horses, 457-67. 

 sheep, 235-44. 

 sheep class, 230-2. 

 Breeds of cattle, 25. 



beef, internal fat of, 68. 

 dairy cows, differences in milk 



of, 160-1. 

 horses, 383. 



origin of, 374-83. 

 jacks, 468. 

 sheep, 192. 



classification of wool of, 267. 

 swine, 281. 

 Broken wind, 483-4. 

 Brood mares, selection of, 463-4. 



working, 459. 

 Buck, definition of, 193. 

 Buck knees, 491. 

 Bucks and stags, 226. 



breeding, on the market, 232. 

 Bull, definition of, 26. 

 Bulls and stags, on the market, 113. 



feeder, 117. 



Bull's Head Stock Yards, Chicago, 76. 

 Butcher cattle, 112-3. 

 hogs, 322-3. 



By-products from slaughtering 

 cattle, 57-62. 

 hogs, 312, 317-8. 

 sheep, 212-3. 

 Cab horses, 451. 

 Calf, definition of, 26. 



Calves, charges for selling at Chicago, 



83. 



manner of dressing, 42. 

 number slaughtered in U. S., 72. 

 value, and weight, at 



Chicago, 71. 



prices of, at Chicago, 122-4. 

 see Cattle and Veal calves, 

 slaughter at markets, locally, 



and on farms, 72. 

 of, in percentage stock of 



cows, 125. 

 yearlings, and older cattle, for 



feeding, 97-100. 

 Canner carcasses, 49. 

 cattle, 114-5. 

 Canter described, 421. 

 Capped elbow, 484. 

 hock, 484. 



Carbonization of wools, 271. 

 Carcass, bacon hog, 306-8. 

 beef, discussion of, 40-56. 

 cutter and canner, 49. 

 differences due to sex, 54. 

 for side or block use, 49. 

 good and inferior compared, 



48. 



grading, 53-4. 

 heifer vs. steer, 51. 

 how produced, 46-7. 

 shape of, 50. 

 thickness of fat on, 50-2. 



of flesh in, 50. 

 variations in, 44-5. 

 classes and grades, beef and veal, 



54-5. 



hog, 308-10. 

 sheep and lamb, 207. 

 goat, 209-10. 



hog, discussion of, 297-310. 

 sheep or lamb 



discussion of, 203-10. 

 qualifications of a good, 207-9. 

 weights, beef, 49-50. 

 hog, 308. 

 lamb, 208. 

 sheep, 208. 

 veal, 55. 

 Carloads, number of animals per car, 



78-9. 



Carpet wool, 259-60. 

 Carriage, evolution of, 376-8. 

 horse class, 449-51. 



in America, 381. 



origin and development of, 



376-8. 



type, description of, 400-8, 

 Casings, for sausage, 212. 

 Castration, best age for calves, 26. 

 colts, 346. 

 la*ibs, 193. 

 pis, 281. 

 Cataract, 484. 



