SOME ROUSING DEMONSTRATIONS 571 



dam. Earl of Shadeland 30th had things all his own 

 was among the two-year-olds. 



There were sixteen aged cows forward. Polly 

 Pink drew the blue. She might have been smoother 

 in her flesh, but it was exceptionally thick in the 

 right spots, and she also had plenty of scale with a 

 marked show of substance. Another cow 'that had 

 been unnoticed at Des Moines, Day's Aurora, was 

 drawn for second. She was of a good Hereford 

 type, level and near to the ground. In two-year- 

 olds there was another shake-up. Bright Lass 3d, 

 the Iowa champion, was passed over for Elena 10th 



years maintained one of Chicago's best retail meat markets on 

 the corner of what is now Jackson Blvd. and Dearborn St. The 

 chef of the Richelieu Hotel had the handling of the beef for 

 the table, and pronounced it the best he had ever served up 

 to that date. This steer was fed oats and barley meal, and did 

 not consume five bushels of corn in all his life. 



In 1892 Mr. Gosling associated himself with the Chicago, 

 Burlington & Quincy R. R. at St. Joseph, Mo., in which capacity 

 he served until 1896, when he removed to Kansas City, Mo., 

 and engaged in the buying of bulls for the western ranges. 

 He did much of the buying at one time for the LS range at 

 Tascosa, Tex., the calf product of which herd was afterwards 

 so successful at the Kansas City Royal shows. He also bought 

 bulls for Mrs. Adair's JJ herd at Paloduro, from which stock 

 Mr. Dan W. Black of Ohio acquired calves and fed them to 

 championship honors at the International Exposition at Chicago. 

 Mr. Gosling also bought bulls for the Fowler & Tod outfit from 

 1897 to 1909 when the herd was dispersed. He also acted as 

 buying agent for the SMS, Spur, Bell and other prominent range 

 companies. His services were also utilized by Mr. Murdo 

 Mackenzie for the buying of the northern-bred contingent of 

 bulls shipped a 'few years since to Brazil. 



John Gosling's great hobby during all these years has been 

 the beef carcass, and he has made himself one of the recognized 

 authorities of his day and generation upon this subject. During 

 the past ten years the instructors at many of the leading Ameri- 

 can and Canadian agricultural colleges have taken advantage of 

 his intimate knowledge and felicity of expression in this regard, 

 and his lectures to students and various gatherings of farmers 

 and stockmen, discussing the relation of breed and feed to flesh 

 and fat, have been regarded as among the most valuable practi- 

 cal contributions of recent years to the available fund of infor- 

 mation upon that question. 



Some years ago at Fargo, N. D., he was giving a meat 

 demonstration, and was called upon to answer some questions, 

 among others: "What kind of a beef bull should one select?" His 

 answer was, "One with a Napoleonic expression. Cloudy! 'Bully'! 

 A Duke of Wellington physiognomy indicating character! To this 

 join a King Solomon disposition, and you have the bull you 

 are looking for." This sally was followed by applause and 



