264 DOMESTIC ANIMALS, DAIRYING, ETC. 



small farmer, the strong feature of the breed being its adaptability to 

 the requirements of diversified farming. 



HEREFORDS. 



In weight, Herefords are about equal with the Shorthorns. The 

 extreme weights to which Shorthorn bulls frequently attain are rare, 

 but, generally speaking, there is practically no difference between 

 the two breeds. 



Hereford color is easily recognized. That most favored is a rich 

 medium red with white markings. Note the extent of white; head 

 and face, top of neck, dewlap, brisket, belly, front feet, hind legs 

 below hocks, and brush of tail are usually white. This arrangement 

 is not absolute. A streak may be present on the middle of the back, 

 and the white may extend over a very much larger area, even to the 

 extent of making a spotted effect. Ears are usually red or spotted, 

 rarely solid color; red spots often are present on the head, especially 

 around the eyes. The red may vary from a light yellow red to dark, 

 almost black in some animals. Time was when the face was gray, or 

 mottled, in some animals and spotted in others. Even an occasional 

 white animal was met with. The advent of a spotted calf in a herd 

 is therefore no indication of impurity. 



In the Hereford the width and lowness of the form is extreme. 

 Close to the ground, broad, blocky, deep, nicely rounded, and stylish, 

 the Hereford is typical. The head is a splendid feeder's pattern 

 broad, short, and full of character, with a capacious mouth and large 

 nostrils, showing good digestion and strong constitution. The muzzle 

 is light in color, without spots. The horn is white, somewhat coarser 

 and considerably longer than that of the Shorthorn, has longer 

 curves, sometimes being nearly straight, and usually has a drooping 

 tendency, especially in the best-bred cattle. In cows and steers it is 

 often elevated, but this is rare in bulls. 



The head is set closely to the body a noteworthy point of econ- 

 omy. The neck is cheap meat; therefore, eliminate the neck if you 

 can. The development of the fore quarters, "or fore hand," the width 

 of chest and heart girth have been objects of special care by Hereford 

 breeders. Accompanying these will be the strong constitution that 

 has given the Hereford his hold on the range. Back, loin, and ribs 

 carry a tremendous amount of flesh of fine quality. The Hereford 

 hind quarter has been somewhat differently developed from that of 

 the Shorthorn and has been remarkably improved during the last 

 twenty-five years. The square-cut, packed-in-a-box appearance that 

 the Shorthorn presents is missing here. The hips are not quite so 

 wide nor prominent as in the Shorthorn, generally a little smoother, 

 the rump wide and well filled, and, instead of a straight quarter be- 

 hind, we see a slightly bulging one, more so than in the Shorthorn, 

 but less than in the Angus. 



As a breed, their long specialization for beef production has 

 operated to give them a less general distribution than the Short- 

 horns ; but the strength of the breed lies in this very fact. Its value 

 for grazing purposes and for prime beef production commands atten- 

 tion. 



