THE RAISING AND ECONOMICAL FEEDING OF CATTLE. 777 



VI. When and How to Castrate. 



Many persons put off gelding their calves until they are six months old, 

 and often until they are a year old. This will do if " stags " are wanted : 

 dut stags, however fat, sell for one or two cents a pound less in the mar- 

 ket than steers. The proper time to geld bull calves is not later than the 

 age of four weeks. 



When the calves are about three weeks old, drive tliem into a close 

 pen. Secure a calf so it may stand at ease, but not struggle severely ; 

 or, it may be thrown on the left side for the operation. 



Seize the scrotum with the left hand, and press the testicles rather 

 firmly to the bottom ; with a keen blade, rounded at the point, cut at a 

 smgle stroke down through the scrotum and into the testicles, first one 

 and then the other. Separate the membrane carefully, but quickly, when 

 it unites, and draw out the testicles until about six inches of the cords 

 are visible. Cut the cords, first one and then the other, with a pair of dull 

 shears (this prevents much bleeding), and let them pass back. If severe 

 bleeding ensues, inject a little muriate of iron into the cavity, and wet a 

 soft rag with the same and pass it gently into the cavity. Some use salt 

 and lard, but this is painful. So proceed until all are castrated, and then 

 turn them into a place where strange cattle or flies will not molest them. 



It IS as little dangerous, this mode of castration, almost, as cutting 

 one's finger. The parts should heal in a week. Castration often comes 

 awkward to the beginner, but it soon becomes easy, if fearlessly and care- 

 fully practiced. 



VII. General Classes of Cattle. 



(1) Beef cattle. — This class includes all grades of fat steers and heifers; 

 also everything from common to prime and from light to heavy. It is 

 finished condition that brings animals into this ck\ss. 



(2) Butcher stock. — This class includes animals that have not fattened 

 well ; also animals that have not been fed long enough to become properly 

 fattened. It seldom includes steers of really good quality, as such will 

 usually be sold as feedei-s. The bulk of butcher stock is made up of 

 cows and heifers. 



(3) Cutters and canners. — In this class are included old, thin cows 

 and very thin bulls, steers, and heifers. The cutters must carry sufficient 

 flesh to permit of the loin or rib or both being used for cutting on the 

 block. Those animals which are so thin that no part of the carcass can 

 be used for block purposes constitute the canners. 



(4) Stockers and feeders. — This class includes calves, yearlings, two- 

 year-olds, and older cattle. Cattle 18 months old or older which are ready 

 for immediate use in the feed lot are called feeders. Those which are 

 younger are referred to as stockers. 



(5) Veal calves. — This includes all calves which are sold for immediate 

 slaughter. 



