DOMESTIC ANIMALS 



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classes, the beef breeds used chiefly for flesh or beef, and the dairy 

 breeds raised chiefly for the production of milk, butter, and cheese. 

 The two types differ much in appearance. 



The beef breeds are large, square-built, compact, and broad- 

 backed. Their food goes to fat. Among the principal beef breeds 

 are Shorthorn, Hereford, Galloway, and Aberdeen or Polled Angus. 

 The raising of beef cattle is one of the chief industries on the 

 western plains. Vast herds thrive on natural grasses and require 

 little care. 



Dairy Cattle. The dairy breeds are small and wedge-shaped. 

 They have little flesh on the back, loins, and thighs, but the hind 



REAR AND SIDE VIEWS OF DAIRY AND BEEF CATTLE, SHOWING DIFFERENCE IN SHAPE 



parts are deep and wide. They have large stomachs and udders 

 with large many-branched milk veins. Their food goes to milk. 

 In the eastern part of the United States, chiefly dairy breeds are 

 kept. 



Dairy cattle are subdivided into milk breeds, which give a large 

 quantity of milk, and butter breeds, which yield milk rich in butter 

 fat. 



Milk Breeds. Among the chief milk breeds are the Ayrshire 

 from Scotland and the Holstein-Frisian, a Dutch breed. 



Butter Breeds. The best butter breeds are the Jersey and the 

 Guernsey, which originated on the islands of the same name in the 

 English Channel. Our common cattle are improved in butter- 

 producing qualities by a cross with Jerseys or Guernseys. 



