No. 4.] BEEF PRODUCTION IN NEW ENGLAND. 67 



grown Avestward. We may feel assured that a higher range 

 of prices is to prevail for reasons stated, namely : — 



1. Our population is increasing rapidlj^ while beef pro- 

 duction is stationary or losing ground. 



2. The vast free-range area has been absorbed, reached 

 its limit of beef production, and far past it, and is on a 

 heavy decline. 



3. The corn-growing and beef- fattening area of the west 

 found beef production under past rates unremunerative, and 

 reduced its herds. 



4. It' may l)e added that world-wide economic forces — 

 increase of gold per capita, decline in rates of new lands 

 being taken up, increased ratio of urban people, general 

 rise tliroughout the world of the purchasing power of the 

 masses — and other causes tend to a rise of prices in all farm 

 products. 



Wherefore, then, existing conditions? 



When the free ranges poured their first and fullest prod- 

 ucts upon us, and the free open prairie of the corn States 

 yielded hay for the taking, and our sons and monc}' sought 

 these op})ortunities and the new life and new industries of 

 our expanding cities, eastern agriculture became discouraged, 

 especially that part of it that felt the keenest edge of com- 

 petition, — beef, mutton and wool production. The butter 

 type of cow came in and the beef type went out. In great 

 strides the west passed us in the art of breeding and feeding 

 for beef. Outside of the market-gardening area in New 

 England, or in the area where beef making may find an 

 appropriate sphere, agriculture has not kept pace with 

 its opportunities. 



The Essentials of Success. 

 Successful beef production in New England must rest 

 upon — 



1. A more intensive agriculture. 



2. Better bred steers, — the good steer. 



3. Better fed steers, — early maturity. 



4. Better pastures. 



Successful beef production in the twentieth century sense 



