CONTENTS 



Page 



General Introduction 19 



PART ONE— CATTLE 

 Chapter 



Introduction 27 



I Beef Type 33 



II The Beef Carcass 47 



III Packing House By-Products from Cattle 63 



IV The Value of Type in Beef Making 70 



V American Cattle Markets 78 ' 



VI Fashions in Market Cattle 96 



VII Selection of Feeder Steers 106 



VIII Market Classes and Grades of Cattle 119 



IX Breeding for the Market 145 



X Dairy Type 163 



XI The Secretion of Milk 180 



XII Variations in the Usefulness of Dairy Cows 188 



XIII Breeding for Milk Production 195 



XIV Dual-Purpose Cattle 206 



PART TWO— SHEEP . 



Introduction 213 



XV Mutton Type 218 



XVI The Mutton Carcass and the Pelt 228 



XVII American Sheep Markets 239 



XVIII Market Classes and Grades of Sheep 244 



XIX Breeding for the Market 267 



XX The Merino or Fine-Wool Type 279 



XXI Wools and Wool Growing 288 



PART THREE— SWINE 



Introduction 311 



XXII The American or Lard-Type Hog 317 



XXIII The Bacon-Type Hog 327 



XXIV The Hog Carcass 335 



XXV Hog Markets and Pork Packing— Past and Present 352 



XXVI Market Classification of Swine 365 



XXVII Breeding for the Market 381 



PART FOUR— HORSES 



Introduction 399 



XXVIII Brief Anatomical Study of the Horse 402 



XXIX Some Important Facts Concerning the Horse 413 



XXX Origin of the Types of Horses 424 



11 



