278 DOMESTIC ANIMALS, DAIRYING, ETC. 



fact that the blood of altogether too many breeds of a given species is 

 to be found in each community; this facilitates the admixture of 

 the blood of various breeds. There is really no occasion for the use 

 of so many breeds; in fact there are some notable disadvantages. 

 There is no disputing the fact that individual likes and dislikes vary 

 greatly, but it nevertheless seems to be the case, that if one man in- 

 troduces a certain breed, his nearest neighbor will at once introduce 

 another, apparently for no other purpose than to have something 

 different, whereas, if they were both using the same blood it would 

 work to their mutual advantage. 



Probably it would not be wise to advocate a single breed of 

 cattle, for instance, for each community, but it would unquestion- 

 ably be wise to limit the breeds to those only which are peculiarly 

 adapted to the conditions of each community and the lines of produc- 

 tion therein pursued. The greatest success that has been achieved 

 in the history of animal breeding has occurred where there were har- 

 monious community interests, and but one principal line of breeding. 

 Examples are numerous, for instance, Jerseys only have been bred 

 on the Isle of Jersey, Holsteins in Holland, and all the leading 

 breeds of cattle and sheep in England and Scotland were each devel- 

 oped largely within one or more counties or shires, to the almost total 

 exclusion of other 'breeds of the same species. When a given com- 

 munity is specializing in the production of some one or two breeds of 

 cattle, it soon becomes noted for these breeds, and prospective pur- 

 chasers are attracted thereby to the mutual interest of all those co- 

 operating in the work. 



There is a great lack of proper organization among stockmen 

 today. It is true that a state live stock breeders' organization exists, 

 and also that there are a number of breeders' associations, and one or 

 two county live stock organizations. It would seem highly desirable 

 for most counties and perhaps some townships, to organize live stock 

 breeders' organizations. It would seem possible through such or- 

 ganizations, to bring the live stock breeders into closer touch with one 

 another, and thereby present favorable opportunities for the discus- 

 sion and adoption of methods of breeding best suited to the interests 

 of the community. (Mich. B. 241.) 



GRADES OP FEEDING CATTLE. 



There are six fairly well defined grades of feeding cattle recog- 

 nized in the cattle markets. They are known as (1) Fancy, (2) 

 Choice, (3) Good, (4) Medium (5) Common, (6) Inferior. 



Grade 1. Fancy Feeders. Animals of this grade contain nearly 

 one hundred per cent of the blood of the improved beef breeds. The 

 dams are high grade cows and the sires are registered. 



"While there may be a slight lack of uniformity in size of this 

 grade of steers, they possess the quality and conformation that ac- 

 company the typical beef-bred steer. It is also true that age, as well 

 as ^quality, conformation, and condition, is characteristic of the 

 various grades of feeding cattle. Usually when the better grades of 

 feeding cattle are selected for feeding they are comparatively young. 

 To make this point more clear it may be said that it would be impos 



