3 2 FEEDING FARM ANIMALS 



In horses the chief indications of quality include: 

 (i) Those essentials of form which are requisite to enable 

 each type or class to render in a marked degree such per- 

 formance as it is mainly designed to furnish (see pp. 156 

 and 159) ; (2) that degree of cleanliness, soundness and cor- 

 rectness of shape in bone and limb, which indicates present 

 and prospective prolonged usefulness (see pp. 157 and 160) ; 

 (3) such action as indicates high merit in that line for the 

 type of class (see p. 161), and (4) evidences of that degree 

 of spirit and staying power peculiar to each class, which is 

 the promise and also the accompaniment of high per- 

 formance. 



Any who may desire to follow the subject further are 

 referred to my book, "Animal Breeding," pages 215 to 

 227, where it is discussed at some length. 



Adaptation to environment. Environment exercises 

 a more potent influence on animals that are retained for 

 breeding than on those that are selected for a temporary 

 period of feeding. But it would not be correct to say 

 that environment exercises no influence in the latter re- 

 spect, for it does, as may be shown by the adverse influ- 

 ence of disturbing sights and sounds on timid lambs, pre- 

 viously unused to these, during the feeding period ; by the 

 disturbing and retarding influence on development of flies 

 and excessive heat on swine that are being fattened; and 

 by the slower fleshing of steers in a feed lot paved with 

 mud and mire while being made ready for the block. But 

 these influences are largely under the control of the owner, 

 and because of the short duration of the feeding period 

 may be so far met as to ward off in part, or wholly, the in- 

 fluence which they would otherwise exert in retarding the 

 development sought, other influences, however, cannot be 

 met without an expense that may greatly cut in upon and 

 even absorb all profits, and in some respects they cannot 

 be met at all. Of the first class are the foods which under 

 the natural and artificial conditions may be furnished. Of 



